Removing non-stick coating to salvage a pan?
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On Thu, 6 Mar 2008 09:31:18 -0800 (PST), Sheldon
wrote:
Nate Nagel wrote:
Sheldon wrote:
Lou Decruss wrote:
Sheldon wrote:
Kenneth wrote:
I've used cast iron happily for about 50 years, but have
always thought the whole seasoning thing to be, well, (for
want of a better word), silly.
In terms of sticking, I could not detect a difference
between a brand new, unseasoned pan, and one that I had
carefully seasoned for years.
Then, a few years ago, Consumer's Reports tested cast iron
cookware.
Among other aspects of their testing, they asked staff
members to contact elderly relatives to see if they could
find generations old, super-well seasoned pans, for
comparison.
As has been my experience, they could detect no difference
Except the elderly could no longer lift them.
That's how I got some of mine.
I don't know why anyone needs cookware from the iron age, it's a
kitchen for cripe's sake... you wanna pump iron join Gold's Gym.
Maybe some of us are younger and stronger than you shemp. ?
Thanks for proving my point... those of us with real life experience
and measurable IQs don't need to work as fork lifts. My momma taught
me that no one pays much for jackass labor. That said I have no doubt
I can out muscle two of you.
The only reason folks buy cast iron cookware is because it's cheap,
and they are too poor or miserly to buy real cookware or they enjoy
playing pilgrim. It makes as much sense cooking with cast iron
cookware in 2008 as it does commuting to work in a cart with wooden
wheels pulled by a yoke of oxen. I've yet to see a professional
kitchen that uses cast iron pots and pans. Cast iron cookware makes
steel wheel roller skates and wooden golf clubs seem like state of the
art. Cast iron cookware went out of vogue before the Wright Brothers
flew at Kitty Hawk, before Edison's light bulb.
Two advantages to cast iron:
1) thermal mass.
Don't you mean your dense cranium... BTUs trump thermal mass every
time... buy a proper stove.
2) you have to work very, very hard to render a cast iron skillet
unusable.
Bull****. They rust, they crack, and if dropped they smash stuff...
what needs very hard work is to maintain their utileness.
With quality stainless steel pans there's is plenty of thermal mass,
no special maintenance is necessary, and if one actually knows how to
cook nothing will stick to properly seasoned stainless steel.
Comedy GOLD!
Got popcorn?
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