I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

Buerste wrote:
I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

Train him a little more and perhaps you can retire :-).

Chris

Buerste wrote:

I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of any
kind.

If you do that, you'll post a picture at r.c.m, right? It would be a
sight worth seeing :-)

Chris

On Nov 18, 9:43*pm, "Buerste" wrote:
I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. *He was just infatuated with the
way rust and crud were replaced with bright shiny metal. *I've seen that
look before! *After I was confident he wouldn't lose his eyes or
fingerprints I *let him discover. *A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! *It looked newer than
the day it was cast!

Sounds like it could be a cute advertisement for your products. Then
again, the wags in the group would probably accuse you of skirting
child-labor laws!

"Buerste" writes:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

I take it that it was properly seasoned before he started?

"Joe Pfeiffer" wrote in message
...
"Buerste" writes:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with
the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer
than
the day it was cast!

I take it that it was properly seasoned before he started?

It WAS better than Teflon, oh well, another 50 years and it'll be as good as
it was.

"Buerste" wrote in message
...

"Joe Pfeiffer" wrote in message
...
"Buerste" writes:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with
the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer
than
the day it was cast!

I take it that it was properly seasoned before he started?

It WAS better than Teflon, oh well, another 50 years and it'll be as good
as it was.

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

"Ed Huntress" wrote in message
...

"Buerste" wrote in message
...

"Joe Pfeiffer" wrote in message
...
"Buerste" writes:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with
the
way rust and crud were replaced with bright shiny metal. I've seen
that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer
than
the day it was cast!

I take it that it was properly seasoned before he started?

It WAS better than Teflon, oh well, another 50 years and it'll be as good
as it was.

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used
about 1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress


Thanks Ed, I'll reseason it and it'll be OK. I wish I had a picture of
myself when I saw the great job the nephew did...It was hard to keep from
laughing or crying. I'll bet the pan is seasoned deeper than a wire brush
will get to. I wonder if it will change the flavor?

I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of any
kind.

"Christopher Tidy" wrote in message
...
Buerste wrote:

I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of
any kind.

If you do that, you'll post a picture at r.c.m, right? It would be a sight
worth seeing :-)

Chris


I'm blessed to have a good friend that does coatings. My favorite is a TiN
coated tea bag squeezer.

On Nov 19, 12:32*am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

In article ,
"Buerste" wrote:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

I bet he stripped off that smooth black anti-stick anti-rust layer
formed by decades of frying and wiping but never washing. It may be
time to re-season the pan.

Joe Gwinn

"Buerste" wrote in message
...

"Ed Huntress" wrote in message
...

"Buerste" wrote in message
...

"Joe Pfeiffer" wrote in message
...
"Buerste" writes:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with
the
way rust and crud were replaced with bright shiny metal. I've seen
that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented,
with
great pride...my grandmother's cast iron frying pan! It looked newer
than
the day it was cast!

I take it that it was properly seasoned before he started?

It WAS better than Teflon, oh well, another 50 years and it'll be as
good as it was.

I had to use a disk sander on my big cast iron pan two years ago, after
39 years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used
about 1/4" of it); heat it until the oil is smoking good (preferably do
it outdoors on a camp stove). Then turn off the heat and let it cool to
room temperature. Wipe the oil out. After one more use, pancakes and eggs
would slide right off like it was...ten years old. g

--
Ed Huntress


Thanks Ed, I'll reseason it and it'll be OK. I wish I had a picture of
myself when I saw the great job the nephew did...It was hard to keep from
laughing or crying. I'll bet the pan is seasoned deeper than a wire brush
will get to. I wonder if it will change the flavor?

Maybe it depends on where you get your wire. d8-)

It didn't affect mine. I used my little angle-head grinder with a sanding
disk, finishing with 80 grit, which polished it right up.


I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of
any kind.

'Don't know. Either that or it will be a crystalline structure like PAA that
will stick to anything with a death grip.

--
Ed Huntress

Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

On Wed, 19 Nov 2008 16:33:23 +0000 (UTC), Cydrome Leader
wrote:

Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

I'm about ready to shoot our housekeeper, every time I use a cast
iron pan and leave it on the stove to cool I find it in the cupboard -
with all the seasoning scrubbed off.

Course, this is probably why all the Teflon pans don't stay
non-stick for too long around here either...

Mom got the message through years ago (more than likely by using
devious means) but Mom's gone and the lesson has worn off.

-- Bruce --

On Tue, 18 Nov 2008 22:43:14 -0500, the infamous "Buerste"
scrawled the following:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

I know you might have wanted to use it on him, but I hope he survived
that.

Damn, 80 years of curing down the drain in hours... sigh

--
Latin: It's not just for geniuses any more.

On Wed, 19 Nov 2008 01:58:14 -0500, the infamous "Buerste"
scrawled the following:


Thanks Ed, I'll reseason it and it'll be OK. I wish I had a picture of
myself when I saw the great job the nephew did...It was hard to keep from
laughing or crying. I'll bet the pan is seasoned deeper than a wire brush
will get to. I wonder if it will change the flavor?

I'd sure boil the hell out of it a few times before curing/seasoning
and reusing it, Tawm.

I had a girlfriend get serious on my wonderful cast iron skillet once
and it almost broke us up. She took SOAP to it with a Brillo pad, the
heathen wench. It took a dozen boils to get the damned soap taste out
and a good month to season it properly. sigh


I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of any
kind.

Surely it would have been done by now if it were doable. GOLD frying
pans would sell like hotcakes.

--
Latin: It's not just for geniuses any more.

On Wed, 19 Nov 2008 12:14:22 -0800, Larry Jaques
wrote:

On Tue, 18 Nov 2008 22:43:14 -0500, the infamous "Buerste"
scrawled the following:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

I know you might have wanted to use it on him, but I hope he survived
that.

Damn, 80 years of curing down the drain in hours... sigh


http://www.lasvegasnow.com/Global/story.asp?s=8956910

Bet they have to send this one off to Reno.

"Larry Jaques" wrote in message
...
On Wed, 19 Nov 2008 01:58:14 -0500, the infamous "Buerste"
scrawled the following:


Thanks Ed, I'll reseason it and it'll be OK. I wish I had a picture of
myself when I saw the great job the nephew did...It was hard to keep from
laughing or crying. I'll bet the pan is seasoned deeper than a wire brush
will get to. I wonder if it will change the flavor?

I'd sure boil the hell out of it a few times before curing/seasoning
and reusing it, Tawm.

I had a girlfriend get serious on my wonderful cast iron skillet once
and it almost broke us up. She took SOAP to it with a Brillo pad, the
heathen wench. It took a dozen boils to get the damned soap taste out
and a good month to season it properly. sigh


I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of
any
kind.

Surely it would have been done by now if it were doable. GOLD frying
pans would sell like hotcakes.

--
Latin: It's not just for geniuses any more.

I haven't seen or heard of anything and my customers supply restaurants.
They want to see it if it works. The down side is it's going to cost a
bunch! But, in the trade they don't care.

"Cydrome Leader" wrote in message
...
Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after
39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used
about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to
room
temperature. Wipe the oil out. After one more use, pancakes and eggs
would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Good to know!

"Buerste" wrote in message
...
I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

You just took years of seasoning off there that will take years to put back
on. Many times, it is best to just leave things the way they are, as you
can seriously lessen their value by cleaning them up.

Steve

Sunworshipper wrote in message
...
On Wed, 19 Nov 2008 12:14:22 -0800, Larry Jaques
wrote:

On Tue, 18 Nov 2008 22:43:14 -0500, the infamous "Buerste"
scrawled the following:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with
the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer
than
the day it was cast!

I know you might have wanted to use it on him, but I hope he survived
that.

Damn, 80 years of curing down the drain in hours... sigh


http://www.lasvegasnow.com/Global/story.asp?s=8956910

Bet they have to send this one off to Reno.

Damn. I was down there yesterday, and saw the old gal on TV. She's a hoot,
ain't she? She's mighty lucky her hubby didn't kill her. She's a work of
art, all right.

Steve

In article ,
"Buerste" wrote:

"Joe Pfeiffer" wrote in message
...
"Buerste" writes:

I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with
the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer
than
the day it was cast!

I take it that it was properly seasoned before he started?

It WAS better than Teflon, oh well, another 50 years and it'll be as good as
it was.

Well, the short-term solution comes in two parts:

First, coat the pan with peanut oil, heat until it smokes, allow to
cool, wipe old oil off. (I find peanut oil to be best because it cures
like paint.) Repeat a few times. Blackening sausages in lard also
works.

Second, shellac the nephew.

Joe Gwinn

On 2008-11-19, Buerste wrote:

"Christopher Tidy" wrote in message
...
Buerste wrote:

I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of
any kind.

If you do that, you'll post a picture at r.c.m, right? It would be a sight
worth seeing :-)

Chris


I'm blessed to have a good friend that does coatings. My favorite is a TiN
coated tea bag squeezer.

Hmm ... reminds me of an estate sale (I wish that I had known
the man before he died) which included things like gold plated chem lab
clamps. (He apparently loved plating anything which did not move fast
enough. :-) His collection of tools was interesting, too.

Just out of curiosity -- has anyone checked how food-safe TiN
is -- especially with acidic teas? :-)

Enjoy,
DoN.

--
Email: | Voice (all times): (703) 938-4564
(too) near Washington D.C. | http://www.d-and-d.com/dnichols/DoN.html
--- Black Holes are where God is dividing by zero ---

On 2008-11-20, SteveB toquerville@zionvistas wrote:

"Buerste" wrote in message
...
I was showing my young nephew how to clean-up some small parts with a
crimped wire cup brush in my drill press. He was just infatuated with the
way rust and crud were replaced with bright shiny metal. I've seen that
look before! After I was confident he wouldn't lose his eyes or
fingerprints I let him discover. A few hours later he presented, with
great pride...my grandmother's cast iron frying pan! It looked newer than
the day it was cast!

You just took years of seasoning off there that will take years to put back
on. Many times, it is best to just leave things the way they are, as you
can seriously lessen their value by cleaning them up.

*He* knows that. He just did not know that the nephew was going
to attack the frying pan until it had been done.

Enjoy,
DoN.

--
Email: | Voice (all times): (703) 938-4564
(too) near Washington D.C. | http://www.d-and-d.com/dnichols/DoN.html
--- Black Holes are where God is dividing by zero ---

"Joseph Gwinn" wrote in message
...

snip


It WAS better than Teflon, oh well, another 50 years and it'll be as good
as
it was.

Well, the short-term solution comes in two parts:

First, coat the pan with peanut oil, heat until it smokes, allow to
cool, wipe old oil off. (I find peanut oil to be best because it cures
like paint.) Repeat a few times. Blackening sausages in lard also
works.

Second, shellac the nephew.

Joe Gwinn

before using peanut oil, check that no one near by, and no one in the family
has a peanut alergy - the vapor from the oil can cause sever symptoms (like
heart arrest) in sensitive folks - even a person with "mild" peanut alergy
would probably be unable to breathe. If you can use any other oil, you are
at a lot less risk - personally, I'd use butter, lard, or olive oil.


** Posted from http://www.teranews.com **

On Wed, 19 Nov 2008 10:43:00 -0800, Bruce L. Bergman
wrote:

On Wed, 19 Nov 2008 16:33:23 +0000 (UTC), Cydrome Leader
wrote:

Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

I'm about ready to shoot our housekeeper, every time I use a cast
iron pan and leave it on the stove to cool I find it in the cupboard -
with all the seasoning scrubbed off.

Course, this is probably why all the Teflon pans don't stay
non-stick for too long around here either...

Mom got the message through years ago (more than likely by using
devious means) but Mom's gone and the lesson has worn off.

-- Bruce --

Tell her dont scrub the pan, else you will call El Migra.

On 20 Nov 2008 04:28:46 GMT, "DoN. Nichols"
wrote:

On 2008-11-19, Buerste wrote:

"Christopher Tidy" wrote in message
...
Buerste wrote:

I still have to follow through with polishing a good stainless pan to a
mirror finish then having it TiN coated. I'm thinking it would be a
high-temp, non-stick surface impervious to metal implements or damage of
any kind.

If you do that, you'll post a picture at r.c.m, right? It would be a sight
worth seeing :-)

Chris


I'm blessed to have a good friend that does coatings. My favorite is a TiN
coated tea bag squeezer.

Hmm ... reminds me of an estate sale (I wish that I had known
the man before he died) which included things like gold plated chem lab
clamps. (He apparently loved plating anything which did not move fast
enough. :-) His collection of tools was interesting, too.

Just out of curiosity -- has anyone checked how food-safe TiN
is -- especially with acidic teas? :-)

Enjoy,
DoN.


I was thinking the same thing, doesn't sound like a good idea. We had
a room mate long ago that left in a huff over nothing and took the
liberty to take my scuba mask for fixing pools, but left his fancy
gold plated tea/coffee strainer that fit perfect in the coffee maker.
The thing lasted a very long time, hey we didn't have to buy paper
strainers for years.

"Bill Noble" wrote in message
...

"Joseph Gwinn" wrote in message
...

snip


It WAS better than Teflon, oh well, another 50 years and it'll be as
good as
it was.

Well, the short-term solution comes in two parts:

First, coat the pan with peanut oil, heat until it smokes, allow to
cool, wipe old oil off. (I find peanut oil to be best because it cures
like paint.) Repeat a few times. Blackening sausages in lard also
works.

Second, shellac the nephew.

Joe Gwinn

before using peanut oil, check that no one near by, and no one in the
family has a peanut alergy - the vapor from the oil can cause sever
symptoms (like heart arrest) in sensitive folks - even a person with
"mild" peanut alergy would probably be unable to breathe. If you can use
any other oil, you are at a lot less risk - personally, I'd use butter,
lard, or olive oil.

** Posted from http://www.teranews.com **

What a great idea for a new terror weapon! A peanut oil vapor bomb!

On Wed, 19 Nov 2008 10:43:00 -0800, the infamous Bruce L. Bergman
scrawled the following:

On Wed, 19 Nov 2008 16:33:23 +0000 (UTC), Cydrome Leader
wrote:

Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

You could write up your treatise in English and translate it poorly
through free services like Babelfish.com, but I can sum it up for you
in 4 words to say to her: NO CHINGANDO CON ESTO!

(Don't be f*cking with this!)

Have her son/daughter come to your house so they can tranlate your
wishes into her language, Bruce. I'm sure that the pots and pans thing
isn't the only item you'd have her modify.


I'm about ready to shoot our housekeeper, every time I use a cast
iron pan and leave it on the stove to cool I find it in the cupboard -
with all the seasoning scrubbed off.

Course, this is probably why all the Teflon pans don't stay
non-stick for too long around here either...

Mom got the message through years ago (more than likely by using
devious means) but Mom's gone and the lesson has worn off.

Another 4-word fix: Hire a LEGAL housekeeper. sigh

--
Latin: It's not just for geniuses any more.

On Wed, 19 Nov 2008 20:37:58 -0500, the infamous "Buerste"
scrawled the following:


"Cydrome Leader" wrote in message
...
Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after
39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used
about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to
room
temperature. Wipe the oil out. After one more use, pancakes and eggs
would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Good to know!

Season your pan with olive oil, then cook up some eggs tomorrow
morning. Tell me how you like the flavor of olive oil with eggs, Tawm.
I didn't.

I stuck with soy or canola. (My new kitchen is electric so I can't use
cast any longer, damnit.)

--
Latin: It's not just for geniuses any more.

On Wed, 19 Nov 2008 23:15:09 -0500, the infamous Joseph Gwinn
scrawled the following:


Well, the short-term solution comes in two parts:

First, coat the pan with peanut oil, heat until it smokes, allow to
cool, wipe old oil off. (I find peanut oil to be best because it cures
like paint.) Repeat a few times. Blackening sausages in lard also
works.

Yeah, peanut's good, but only if you use the pan often. It'll go
rancid if the pan sits for any length of time.


Second, shellac the nephew.

Y'know, I'm still trying to figure out how the pan got out in the
garage/shop in the first place. Sumpin's fishy here.

--
Latin: It's not just for geniuses any more.

On Thu, 20 Nov 2008 00:46:02 -0800, Gunner
wrote:

On Wed, 19 Nov 2008 10:43:00 -0800, Bruce L. Bergman
wrote:

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

Tell her dont scrub the pan, else you will call El Migra.

Won't work, she's been "One of us!" for a good fifteen, twenty
years.

-- Bruce --

On Wed, 19 Nov 2008 10:43:00 -0800, Bruce L. Bergman
wrote:

On Wed, 19 Nov 2008 16:33:23 +0000 (UTC), Cydrome Leader
wrote:

Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after 39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to room
temperature. Wipe the oil out. After one more use, pancakes and eggs would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

I'm about ready to shoot our housekeeper, every time I use a cast
iron pan and leave it on the stove to cool I find it in the cupboard -
with all the seasoning scrubbed off.

Course, this is probably why all the Teflon pans don't stay
non-stick for too long around here either...

Mom got the message through years ago (more than likely by using
devious means) but Mom's gone and the lesson has worn off.

-- Bruce --

It should go something like this. No olympia por vavor while your
holding or pointing at it.

On Nov 20, 2:45*pm, Sunworshipper Sunworshipper wrote:
....
It should go something like this. *No olympia por vavor * *while your
holding or pointing at it.-

I never studied Spanish, but the little I've absorbed suggests "No
limpiar por favor"

On Thu, 20 Nov 2008 13:49:00 -0800 (PST), Jim Wilkins
wrote:

On Nov 20, 2:45*pm, Sunworshipper Sunworshipper wrote:
...
It should go something like this. *No olympia por vavor * *while your
holding or pointing at it.-

I never studied Spanish, but the little I've absorbed suggests "No
limpiar por favor"

Come on. I , You, We, Them...

?Gonna correct me on broken spanish.

BTW, they have different dialects.

Raise the pan over her head and mummer the above phrase and see if it
works. She'll get it.


I've taught mexicans with nail drawings on ruff concrete.

Gunner wrote:

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

I'm about ready to shoot our housekeeper, every time I use a cast
iron pan and leave it on the stove to cool I find it in the cupboard -
with all the seasoning scrubbed off.


Be thankful you have someone that is willing to work. Stop by Home Depot with your
housekeeper and pay someone to translate your instructons.

Wes
--
"Additionally as a security officer, I carry a gun to protect
government officials but my life isn't worth protecting at home
in their eyes." Dick Anthony Heller

On Thu, 20 Nov 2008 08:17:02 -0600, Sunworshipper Sunworshipper
wrote:

I was thinking the same thing, doesn't sound like a good idea. We had
a room mate long ago that left in a huff over nothing and took the
liberty to take my scuba mask for fixing pools, but left his fancy
gold plated tea/coffee strainer that fit perfect in the coffee maker.
The thing lasted a very long time, hey we didn't have to buy paper
strainers for years.
Even with the paper free filter O still use a piece of paper towel to
absorb the oils.
Gerry :-)}
London, Canada

Larry Jaques wrote:

Can someone here point me to a good multi-lingual "How to treat
well-seasoned Cast Iron Cookware" treatise in Spanish?

You could write up your treatise in English and translate it poorly
through free services like Babelfish.com, but I can sum it up for you
in 4 words to say to her: NO CHINGANDO CON ESTO!

(Don't be f*cking with this!)


In 1977 while on mess duty at MCAS Iwakuni, Japan, I wanted to communicate to the JN's
(Japanese Nationals) that I wanted their mops in only a certain rack. Some mops were used
to clean the ovens so this mattered.

So I bought a bilingual dictionary and did a word for word translation and wrote it on
cardboard. Oh yeah, I did it in that funny looking kanji, hiragana and katakana. Don't
ask me which was which.

Now you and I know that word for word isn't likely going to work. I speak poço Spanish. I
know how this works.

Now these JN's were smart enough to get the jist of what I was trying to say. One lady
tried to tell me I made a proposition to her (grinning) but they all did what I wanted
them to do while I was there and responsible for the area. I think at first they were
amused by my effort and then they felt like I showed respect which was my intent.

Give it an effort, it is worth it, shows that you want what you are asking and are willing
to put in effort to get the desire across.

Wes

On Thu, 20 Nov 2008 10:01:22 -0500, the infamous "Buerste"
scrawled the following:


"Bill Noble" wrote in message
before using peanut oil, check that no one near by, and no one in the
family has a peanut alergy - the vapor from the oil can cause sever
symptoms (like heart arrest) in sensitive folks - even a person with
"mild" peanut alergy would probably be unable to breathe. If you can use
any other oil, you are at a lot less risk - personally, I'd use butter,
lard, or olive oil.

What a great idea for a new terror weapon! A peanut oil vapor bomb!

Yeah, right up there with sheepskin covers for airline seats to
preclude Tangoes from boarding. In a war zone, just vaporize some
lard (rendered pig fat) so that the extemist Muslims would inhale
some. Taking any portion of a pig into your body is against their
religion so it would clear them out in a hurry.

Splendid, splendid. We just single-handedly won the war on terror,
guys!

--
Latin: It's not just for geniuses any more.

"Larry Jaques" wrote in message
...
On Thu, 20 Nov 2008 10:01:22 -0500, the infamous "Buerste"
scrawled the following:


"Bill Noble" wrote in message
before using peanut oil, check that no one near by, and no one in the
family has a peanut alergy - the vapor from the oil can cause sever
symptoms (like heart arrest) in sensitive folks - even a person with
"mild" peanut alergy would probably be unable to breathe. If you can
use
any other oil, you are at a lot less risk - personally, I'd use butter,
lard, or olive oil.

What a great idea for a new terror weapon! A peanut oil vapor bomb!

Yeah, right up there with sheepskin covers for airline seats to
preclude Tangoes from boarding. In a war zone, just vaporize some
lard (rendered pig fat) so that the extemist Muslims would inhale
some. Taking any portion of a pig into your body is against their
religion so it would clear them out in a hurry.

Splendid, splendid. We just single-handedly won the war on terror,
guys!

--
Latin: It's not just for geniuses any more.

================================================== =

"Suicide bombing 'pig fat threat'"

A leading Israeli rabbi has proposed hanging bags of pig fat in buses to
deter Muslim suicide bombers who may want to avoid contact with an "unclean"
animal. The idea was suggested to police by Rabbi Eliezer Fisher.

The newspaper Maariv said rabbinical authorities had sanctioned the plan to
use the product - considered impure by Jews and Muslims - if it might save
lives.

Police had no immediate comment on the proposal, according to Reuters news
agency.

Israeli Deputy Defence Minister Yaacov Edri said he supported the proposal.

"If bags of pig lard will prevent zealous Muslim terrorists from carrying
out attacks, I'm all for it," Maariv quoted him as saying.

http://news.bbc.co.uk/2/hi/middle_east/3484277.stm

================================================== =

--
Ed Huntress