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  #1  
Old 09-04-2016, 02:20 PM
JMoss JMoss is offline
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Default CI tips for newbies and reminders for the rest of us

http://www.seriouseats.com/2014/11/t...cast-iron.html

This is a link to an article about CI written by a fairly well known chef and includes some links to his recipes. It may be useful to your friends that are just getting into CI.

I think this may become one of my go to articles when anyone asks me about cooking in CI.

Jack
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  #2  
Old 09-04-2016, 07:07 PM
MDFraley MDFraley is offline
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Default Re: CI tips for newbies and reminders for the rest of us

Good reference Jack and also a good pass-on as you have mentioned.
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  #3  
Old 09-04-2016, 07:56 PM
W. Hilditch W. Hilditch is offline
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Default Re: CI tips for newbies and reminders for the rest of us

Guys, I have a problem with #4. That thin layer of oil that is washed off with dish soap was about to become your next layer of polymerized oil and serious scrubbing can remove some seasoning. I would suggest a much milder approach to cleaning.

Granted dish soap today is not as bad as the lye soap of yesterday but it can be detrimental to building seasoning, especially with scrubbing.

Hilditch
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Old 09-04-2016, 08:24 PM
Bonnie Scott Bonnie Scott is offline
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Default Re: CI tips for newbies and reminders for the rest of us

Thanks for the link Jack, I am going to forward it to my daughter. She has the CI bug now that she snagged my #10 Griswold skillet.
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  #5  
Old 09-04-2016, 08:44 PM
JMoss JMoss is offline
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Default Re: CI tips for newbies and reminders for the rest of us

Bonnie,
PROOF THAT YOU LOVE HER A LOT!!

If I had a #10 Griswold I would still give my kids the #10 Lodge.

Jack
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  #6  
Old 09-04-2016, 09:26 PM
Doug D. Doug D. is offline
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Default Re: CI tips for newbies and reminders for the rest of us

I have no problem with any of those. Although I don't typically use dish soap, there are times I do, like after pan roasting salmon, but very sparingly, just to disperse the fishy oils, then just wipe with a small amount of canola on a paper towel.

Some other CI myths are covered here:

http://www.castironcollector.com/myths.php
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  #7  
Old 09-05-2016, 02:07 AM
W. Hilditch W. Hilditch is offline
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Default Re: CI tips for newbies and reminders for the rest of us

If the cooking surface of your skillet is wet after the final rinse, it is too clean to build seasoning.

Hilditch
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  #8  
Old 09-05-2016, 07:10 AM
KevinE KevinE is offline
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Default Re: CI tips for newbies and reminders for the rest of us

Quote:
Originally Posted by W. Hilditch View Post
If the cooking surface of your skillet is wet after the final rinse, it is too clean to build seasoning.

Hilditch
I'm not sure what that means. At some time in it's life, unless the CI was pre seasoned, it was clean as a whistle. Anyway, I thought the link Jack posted was pretty spot on. Maybe because it's pretty much what I do. I rarely use soap either, but will occasionally with a light scrub depending on what I've cooked. Doesn't seem to hurt a thing as far as I can tell.
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