Removing non-stick coating to salvage a pan?
Doc
gather is a first cousin of Teflon. Big mistake. It's non-stick
properties aren't very good.
I don't like the idea of simply throwing it out and dumping more money
into a non-coated wok. I'm sure I could strip the coating off with one
of these fibrous abrasive wheels that you bolt onto a hand drill -
wearing a dust mask of course - but is the surface that's exposed
going to be suitable for cooking? Wondering if there's some pre-
treating that's done to the metal that might render it toxic if used
as a cooking surface.
Further, should it be possible to thoroughly remove all the coating
abrasively like that? Obviously I don't want to leave behind small
particles since I assume it's toxic.
Thanks
JoeSpareBedroom
news:f4e49b04-fab1-463f...@u72g2000hsf.googlegroups.com...
Drill drainage holes in the bottom and make it into a planter for small
cactus. Buy a new one. Seriously. Make sure the next wok is plain metal.
Non-stick pans shouldn't be used at the high heat levels typical of wok
cooking. I don't care what the manufacturers say.
Robert Allison
It wasn't from walmart, but I did exactly this to a large wok
that I just didn't want to throw away. I used a wire wheel on a
side grinder to remove the teflon, then sanded it lightly with
emory cloth to remove the rest and smooth everything out. I have
been using it for about 5 years like that.
The problem is that the metal is very prone to rusting, so I have
to oil it after every cleaning, and temper it like a cast iron
pan. Since I mostly use it on a fish fryer grill (although I
will use it on the stove), it has held up pretty well. It ain't
pretty by any means, but useful.
--
Robert Allison
Rimshot, Inc.
Georgetown, TX
Lou Decruss
<dishbo...@yahoo.com> wrote:
>"Doc" <docsa...@yahoo.com> wrote in message
>news:f4e49b04-fab1-463f...@u72g2000hsf.googlegroups.com...
>> I've got this wok from WalMart that's coated with Xylan, which I
>> gather is a first cousin of Teflon. Big mistake. It's non-stick
>> properties aren't very good.
>>
>> I don't like the idea of simply throwing it out and dumping more money
>> into a non-coated wok. I'm sure I could strip the coating off with one
>> of these fibrous abrasive wheels that you bolt onto a hand drill -
>> wearing a dust mask of course - but is the surface that's exposed
>> going to be suitable for cooking? Wondering if there's some pre-
>> treating that's done to the metal that might render it toxic if used
>> as a cooking surface.
>>
>> Further, should it be possible to thoroughly remove all the coating
>> abrasively like that? Obviously I don't want to leave behind small
>> particles since I assume it's toxic.
>>
>>
>> Thanks
>
>
>Drill drainage holes in the bottom and make it into a planter for small
>cactus.
Or wear it as a dunce cap for shopping at walmart.
>Buy a new one. Seriously. Make sure the next wok is plain metal.
>Non-stick pans shouldn't be used at the high heat levels typical of wok
>cooking. I don't care what the manufacturers say.
Yep.
Lou
cybercat
"Doc" <docsa...@yahoo.com> wrote in message
news:f4e49b04-fab1-463f...@u72g2000hsf.googlegroups.com...
> gather is a first cousin of Teflon. Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok. I'm sure I could strip the coating off with one
> of these fibrous abrasive wheels that you bolt onto a hand drill -
> wearing a dust mask of course - but is the surface that's exposed
> going to be suitable for cooking?
It's going to be aluminum.
--
Posted via a free Usenet account from http://www.teranews.com
George
Give the toy big box version to your kids to play with and pick up a
real wok. They aren't expensive and you don't have to wonder if it is
safe to use.
Doc
> > but is the surface that's exposed
> > going to be suitable for cooking?
>
> It's going to be aluminum.
It's steel. Magnet test. This thing is fairly hefty, which is why I
hate just tossing it.
Jeff
Maybe, maybe not.
I'm not really sure what substrate they use for Xylan. But whatever
it is it won't make a good Wok.
Wikipedia has a nice article on Woks:
http://en.wikipedia.org/wiki/Wok
The downside is to get a good quality Wok or you'll wind up wasting time
seasoning it or just not getting the results you want. I've had a lot of
cheap woks, I think it makes a lot more sense to get a decent quality
wok and take care of it. It should last a very long time.
Jeff
>
>
>
HeyBub
>
> The problem is that the metal is very prone to rusting, so I have
> to oil it after every cleaning, and temper it like a cast iron
> pan. Since I mostly use it on a fish fryer grill (although I
> will use it on the stove), it has held up pretty well. It ain't
> pretty by any means, but useful.
How are you "cleaning" it? Wiping it out with a paper towel should be
sufficient. Do not ever subject an iron utensil (or maybe your skillet) to
water.
Don't wash wooden salad bowls either.
Peter A
@e10g2000prf.googlegroups.com>, docsa...@yahoo.com says...
Why not save it for wok cooking that does not require really high temps,
such as deep frying and steaming? Then get a new rolled steel wok for
the stir frying. If there's a "Chinatown" near you, that's where you'll
get the best selection and price.
--
Peter Aitken
S. Barker
off there.
s
"Doc" <docsa...@yahoo.com> wrote in message
news:c64ba87f-edaa-4684...@e10g2000prf.googlegroups.com...
zxcvbob
> "Doc" <docsa...@yahoo.com> wrote in message
> news:f4e49b04-fab1-463f...@u72g2000hsf.googlegroups.com...
>> I've got this wok from WalMart that's coated with Xylan, which I
>> gather is a first cousin of Teflon. Big mistake. It's non-stick
>> properties aren't very good.
>>
>> I don't like the idea of simply throwing it out and dumping more money
>> into a non-coated wok. I'm sure I could strip the coating off with one
>> of these fibrous abrasive wheels that you bolt onto a hand drill -
>> wearing a dust mask of course - but is the surface that's exposed
>> going to be suitable for cooking? Wondering if there's some pre-
>> treating that's done to the metal that might render it toxic if used
>> as a cooking surface.
>>
>> Further, should it be possible to thoroughly remove all the coating
>> abrasively like that? Obviously I don't want to leave behind small
>> particles since I assume it's toxic.
>>
>>
>> Thanks
>
Sand blasting would remove the coating pretty easily, and the rough
surface should smooth out and "season" fairly quickly with use;
especially if you use steel utensils.
Bob
Oren
wrote:
I found out how to remove "Teflon". Simmer tomato sauce for a couple
of days. When you toss the sauce out the Teflon goes with it :-))
The acid destroyed the Teflon.
Charles van Blommestein
I have a few similarly well worn pans in my kichen cubbard.
With the "more recent" (w.i. the past 20-30 years) years of cookware,
the metal base is very likely ALUMINUM, which when heated is very
toxic.
What I did and recommend is to simply continue cooking with the Xylan
surface by using THICK COATS of the non-stick spray-on cooking oils or
simply let the 4-leg use this worn pan as a drinking bowl.
DerbyDad03
>
> - Show quoted text -
re: let the 4-leg use this worn pan as a drinking bowl
SWMBO would kill me - not because I let the dog drink out of a pan,
but because I tried to give her dog cancer.
She's convinced that any and all non-stick surface coatings are toxic.
John Weiss
> I've got this wok from WalMart that's coated with Xylan, which I
> gather is a first cousin of Teflon. Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok.
Why bother removing it? Just use it with a little oil!
George
temperatures the plastic coating will be ruined and will outgass toxic
stuff while doing it.
Oren
<teama...@eznet.net> wrote:
>re: let the 4-leg use this worn pan as a drinking bowl
>
>SWMBO would kill me - not because I let the dog drink out of a pan,
>but because I tried to give her dog cancer.
>
>She's convinced that any and all non-stick surface coatings are toxic.
Listen to her :)
(ever buy a pet bowl with Teflon?)
JoeSpareBedroom
news:t5brs3p09g752c8s0...@4ax.com...
Even better: In some Chinese restaurants, you can see the kitchen. Ever
seen a non-stick wok in a place like that?
Of course not.
DerbyDad03
> "Oren" <O...@127.0.0.1> wrote in message
re: Even better: In some Chinese restaurants, you can see the
kitchen. Ever seen a non-stick wok in a place like that?
Even better: Ever seen a 4 legged creature in a place like that? Of
course not - not alive anyway..
PaPaPeng
A polymer coating would never survive the frequent stabbling with a
wok spatula that goes with Chinese cooking.
I am amazed so many white folks use the wok. I'd use one too except I
have an electric range. It uses up too much power to get the wok to
temperature and that heat is concentrated on the bottom only.
Only a gas range or open fire does a wok justice. Use an uncoated
heavy iron or steel wok. It holds and distributes the heat to provide
a better heat gradient from the center to the rim, sort of like why
people prefer to use a cast iron skillet to bring out the best
flavoring and texture. To clean empty the wok and add a cup of water
to heat over the range. Swirl the boiling water to dissolve the
residual food. Chinese restaurants use a stiff bamboo whisk to
unstick food morsels. Its unlikely you can use a whisk in a home as
the whisk will flick dirty water outside the sink. A few quick
swipes with a souring pad should suffice. Repeat. Rinse each time.
Wipe with a paper towel and "burn" off the remaining rinse water
adhering to the wok over the range. In an iron wok the residual heat
is often enough to vaporize that dampness.
notbob
> temperature and that heat is concentrated on the bottom only.
That's pretty much the ideal. Some food items can be pushed up on the sides to retard
cooking while the bottom still provides mucho heat for other food items.
> Only a gas range or open fire does a wok justice.
True, but a flat bottomed wok can be used on an electric. Get a Turkey
fryer and put your wok on that burner. Those suckers are typically in the
100-170K btu range. Way more than enough to drive a wok. I got mine at
Lowes at an end-of-season sale forr $19! You can hardly get a lone burner
that cheap.
nb
aem
> [snip]
> I don't like the idea of simply throwing it out and dumping more money
Use the former wok for some non-food-related purpose. Here's a wok
that will perform well for years, at a cost of $11.50.
https://www.surfasonline.com/products/18121.cfm
Oren
>I am amazed so many white folks use the wok.
Some even speak three languages: English, Redneck and Profanity.
So! WOK off!
Bob F
"HeyBub" <hey...@gmail.com> wrote in message
news:13sqsu7...@corp.supernews.com...
Water is not the problem, as long as you dry it after rinsing. I set it on the
still hot burner after rinsing. I never use soap on my cast iron. I put a little
hot water in it, scrub with a brush, rinse and dry it on the burner. Then I rub
it with a little oil or butter before the next use. Soap will quickly remove the
seasoning.
Kenneth
<docsa...@yahoo.com> wrote:
Howdy,
The drill approach would probably work, but those coatings
are very soft and there might be an easier approach:
I would just try sanding it off by hand with a few sheets of
wet or dry abrasive paper.
That said, I would have a concern:
You asked if the substrate would be suitable for cooking,
but how would one know?
If, for example, it had lead in it, you might be in some
trouble over time.
Though I certainly understand the desire to make good use
out of something you now own, I, personally, would hesitate
(unless I could figure out a way to be sure that the
material was safe for food contact use.)
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
HeyBub
>>
>> How are you "cleaning" it? Wiping it out with a paper towel should be
>> sufficient. Do not ever subject an iron utensil (or maybe your
>> skillet) to water.
>
> Water is not the problem, as long as you dry it after rinsing. I set
> it on the still hot burner after rinsing. I never use soap on my cast
> iron. I put a little hot water in it, scrub with a brush, rinse and
> dry it on the burner. Then I rub it with a little oil or butter
> before the next use. Soap will quickly remove the seasoning.
Okay, I'll play. WHY are you washing the thing in the first place?
Peter A
bobn...@gmail.com says...
Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
used properly. So many people get all silly about cleaning cast iron. I
have 2 cast iron pans each about a decade old. They have great
seasoning, and I regularly clean them with a weak detergent solution and
a soft brush. The seasoning is polymerized oil, not subject to
dissolving in mild detergent used for short periods.
Also, using butter to season cast iron is a bad idea. Butter contains
not only oil (butterfat) but milk solids (protein), which you certainly
do not want on the surface of your pan.
--
Peter Aitken
Author, MS Word for Medical and Technical Writers
www.tech-word.com
JoeSpareBedroom
Are you asking about washing, or cleaning?
PaPaPeng
Spoken like a true abused kitchen slave. Wife trouble?
Terryc
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok
I was going to suggest a blow toch and good ventilation, but sand
blasting or the acid method might be better (safer).
As others said, oil after washing.
However, I've always found that a good wok was simple and economical.
Simple spun steel bowl with rivetted handle are easy to obtain from
"chinese" shops here. Buy different sizes. Do not buy that fancy coated
crap(inside or out) or spot welded handles. you are just paying for image.
However, our best wok is a cast/spun aluminium with handles as part of
the moulding. Unfortunately, SWMBO picked it up during her time in
Malaya, but as we have 5 woks in the place currently, we haven't looked
locally(Australia).
Oren
Not when I cook in the yard, declare my turf and so. I'm going to
China town in Las Vegas and get me a wok. Might have the bride drive
me.
Nice try!
jt august
"HeyBub" <hey...@gmail.com> wrote:
> Don't wash wooden salad bowls either.
How, then, does one get salad dressing and other residues off salad
bowls? Put them in the fireplace and season them? Just kidding, sorry,
I couldn't resist. But I am honestly curious how to clean wooden salad
bowls.
jt
Kenneth
Howdy,
In my experience, wooden salad bowls can indeed be washed,
but it would be unwise to soak them for any length of time.
I'd suggest a quick rinse with a bit of dish soap, and then
a quick pat dry...
HeyBub
>>>
>>> How are you "cleaning" it? Wiping it out with a paper towel should
>>> be sufficient. Do not ever subject an iron utensil (or maybe your
>>> skillet) to water.
>>
>> Water is not the problem, as long as you dry it after rinsing. I set
>> it on the still hot burner after rinsing. I never use soap on my
>> cast iron. I put a little hot water in it, scrub with a brush, rinse
>> and dry it on the burner. Then I rub it with a little oil or butter
>> before the next use. Soap will quickly remove the seasoning.
>>
>>
>
> seasoning, and I regularly clean them with a weak detergent solution
> and a soft brush.
Why?
HeyBub
You don't get the dressings out. Just wipe the bowls. The oils and spices
from prior uses flavor subsequent salads with a unique palette of flavors
and aromas.
If you're not into adventures in sublime delights for the nuanced nose, use
styrofoam.
JoeSpareBedroom
As usual, you are a complete idiot.
aemeijers
(Well, somebody had to say it...)
But seriously, yeah, you can wash wood- you just don't wanna SOAK it.
Get the semi-soft brush wet and soapy, run the bowl under the sink,
scrub briefly with the brush, rinse, and put in drainer upside down. Not
a big deal, if it is made of the right naturally-oily wood, or has been
treated with food-grade oil. I have an old laminated-wood cutting board
that I have been washing for 20 years, and it is only now starting to
fall apart.
aem sends...
Snowbound
PaPaPeng <PaPa...@yahoo.com> wrote:
"My wife's cooking is so bad (how bad is it?), the flies have all
chipped in to buy us a screen door!"
--Rodney Dangerfield
HeyBub
>>
>> You don't get the dressings out. Just wipe the bowls. The oils and
>> spices from prior uses flavor subsequent salads with a unique
>> palette of flavors and aromas.
>>
>> If you're not into adventures in sublime delights for the nuanced
>> nose, use styrofoam.
>>
>
>
> As usual, you are a complete idiot.
No, I am a gourmet.
It is admittedly sometimes difficult, surrounded as I am by Philistines who
find picking hair out of their weevil-flavored rice balls the epitome of
culinary accomplishments.
For those whose sensibilites are not as finely honed, the whole issue can
easily be resolved by choosing salad bowls made of Aluminum, preferably with
a pop-top to match the other china and utensils.
You can't go wrong watching Martha Stewart.
Peter A
says...
> >
> > I have 2 cast iron pans each about a decade old. They have great
> > seasoning, and I regularly clean them with a weak detergent solution
> > and a soft brush.
>
> Why?
>
You have already proven to everyone that you are a dolt, no need to keep
trying.
Arvin
"HeyBub" <hey...@gmail.com> wrote in message
news:13st99f...@corp.supernews.com...
Sheldon
> jt august wrote:
> > "HeySchlub" wrote:
>
> >> Don't wash wooden salad bowls either.
>
> > How, then, does one get salad dressing and other residues off salad
> > bowls? �Put them in the fireplace and season them? �Just kidding,
> > sorry, I couldn't resist. �But I am honestly curious how to clean
> > wooden salad bowls.
>
> You don't get the dressings out. Just wipe the bowls. The oils and spices
> from prior uses flavor subsequent salads with a unique palette of flavors
> and aromas.
Yes, the lovely stench of rancidity... if you want your salad bowl to
stink you must be another one of those fetid dago slobs.
HeyBub has a soiled undies sniffing fetish.
If one insists on wooden salad bowls they'd best learn how they're
properly sealed and accept adhering to a regimen of high maintenence.
Products for protecting wooden kitchen implements are readily
available, essentially a paste of beeswax and mineral oil. A properly
maintained wooden salad bowl should harbor no odor whatsoever.
Anytime a restaurant serves my salad in a wooden bowl I send it back,
I'm not really interested in experiencing the scent glands of the
prior patrons.
Hey Schlub, get your stinky butt outta here, you filthy cross posting
douchebag.
SHELDON
Robert Allison
> Robert Allison wrote:
>
>>The problem is that the metal is very prone to rusting, so I have
>>to oil it after every cleaning, and temper it like a cast iron
>>pan. Since I mostly use it on a fish fryer grill (although I
>>will use it on the stove), it has held up pretty well. It ain't
>>pretty by any means, but useful.
>
>
> How are you "cleaning" it? Wiping it out with a paper towel should be
> sufficient. Do not ever subject an iron utensil (or maybe your skillet) to
> water.
>
> Don't wash wooden salad bowls either.
I use a combination of methods to clean it. Usually by pouring
some water in it when it is hot and letting it boil for a minute
or so, then wiping it out and oiling it. When it has been in the
cabinet for a while, I take a paper towel and wipe out the rust
and then oil it, but sometimes the rust is too bad, so I have to
use an SOS pad and some water, then oil, then seasoning.
Being as this is not a standard wok, but one that has had the
teflon removed, it is way more prone to rusting than a standard
(real) wok. For example, I can season it, oil it and put it in
the cabinet. After 2or 3 weeks, it will be rusted (high humidity
here).
That is why I warned the OP about it. My other woks do not do
this, but none of them are as big as this one.
--
Robert Allison
Rimshot, Inc.
Georgetown, TX
Lou Decruss
Prove why soap shouldn't be used.
Lou
Lou Decruss
LOL. Her obnoxiousness has worn off on you.
Lou Decruss
wrote:
>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>used properly.
Exactly!
>So many people get all silly about cleaning cast iron.
My favorite example of silliness is using salt. I tried it once and
found it useless.
>I have 2 cast iron pans each about a decade old. They have great
>seasoning, and I regularly clean them with a weak detergent solution and
>a soft brush.
Everyone has their collecting vices. Mine is cast iron. I've got
well over 40 pieces. Including me, I've got 4 generations worth.
They ALL get cleaned with soap. My older Wagner and Griswold pans are
the choice always used for eggs. Just as non-stick as anything else
without the chemical smell.
Lou
Lou Decruss
>jt august wrote:
>> In article <13sqsu7...@corp.supernews.com>,
>> "HeyBub" <hey...@gmail.com> wrote:
>>
>>> Don't wash wooden salad bowls either.
>>
>> How, then, does one get salad dressing and other residues off salad
>> bowls? Put them in the fireplace and season them? Just kidding,
>> sorry, I couldn't resist. But I am honestly curious how to clean
>> wooden salad bowls.
>
>You don't get the dressings out. Just wipe the bowls. The oils and spices
>from prior uses flavor subsequent salads with a unique palette of flavors
>and aromas.
There's something wrong with you.
Lou
Lou Decruss
Soap and water.
Lou
Lou Decruss
I agree with the idiot part. What group does this thread come from?
Lou
JoeSpareBedroom
news:c1nts3l7tsg7qvm72...@4ax.com...
> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A <pai...@CRAPnc.rr.com>
> wrote:
>
>>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>>used properly.
>
> Exactly!
>
>>So many people get all silly about cleaning cast iron.
>
> My favorite example of silliness is using salt. I tried it once and
> found it useless.
That's the only way I clean my cast iron pan. I use coarse kosher salt and a
paper towel. I only use the pan for eggs, and always at medium heat levels,
so stuff never gets REALLY stuck on. Salt works fine.
JoeSpareBedroom
I first saw it in alt.home.repair.
DerbyDad03
> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A <pait...@CRAPnc.rr.com>
re: I've got well over 40 pieces (of cast iron)
Did you have to beef up your floor joists to support all that weight?
<g>
Sheldon
> I've got this wok from WalMart that's coated with Xylan, which I
> gather is a first cousin of Teflon. �Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> of these fibrous abrasive wheels that you bolt onto a hand drill -
> wearing a dust mask of course - but is the surface that's exposed
> going to be suitable for cooking? Wondering if there's some pre-
> treating that's done to the metal that might render it toxic if used
> as a cooking surface.
>
> Further, should it be possible to thoroughly remove all the coating
> abrasively like that? Obviously I don't want to leave behind small
> particles since I assume it's toxic.
You bought a Chinese wok knock off... Hunka Junk!
Real Chinese woks are cheap, need I say more.
Were I in the market for a wok I'd try this:
http://www.wokshop.com/HTML/products/woks/wok-our-hand-hammered.html
Kenneth
<M...@notvalid.com> wrote:
>My favorite example of silliness is using salt. I tried it once and
>found it useless.
>
>>I have 2 cast iron pans each about a decade old. They have great
>>seasoning, and I regularly clean them with a weak detergent solution and
>>a soft brush.
Howdy,
Yes, silliness abounds...
I know that I am about to tread on religious matters, but
here goes:
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
between those, and brand new off the shelf un-seasoned pans.
JoeSpareBedroom
news:3iqts31phkvpuduje...@4ax.com...
Unseasoned pans will discolor some food, and leave a metallic taste. But,
some people may not notice.
Sheldon
>
> 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.
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.
Lou Decruss
<dishbo...@yahoo.com> wrote:
>"Lou Decruss" <M...@notvalid.com> wrote in message
>news:c1nts3l7tsg7qvm72...@4ax.com...
>> On Tue, 4 Mar 2008 18:00:11 -0500, Peter A <pai...@CRAPnc.rr.com>
>> wrote:
>>
>>>Soap does not - repeat, DOES NOT - remove seasoning from cast iron when
>>>used properly.
>>
>> Exactly!
>>
>>>So many people get all silly about cleaning cast iron.
>>
>> My favorite example of silliness is using salt. I tried it once and
>> found it useless.
>
>
>That's the only way I clean my cast iron pan.
As I said, I have more than one.
> I use coarse kosher salt and a
>paper towel. I only use the pan for eggs, and always at medium heat levels,
>so stuff never gets REALLY stuck on.
I use some of mine at heat levels that would immediately destroy
non-stick.
>Salt works fine.
So does soap.
Lou
Lou Decruss
The new Lodge pans have a different finish than the older ones. I've
got lodge pans over 10 years old that aren't as good as the older
ones. For cooking meat on high heat there's no difference. But try
making eggs in a new Lodge pan.
Lou
Lou Decruss
They're not all in the same place. But you're right. They are heavy.
Lou
Lou Decruss
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.
Lou
HeyBub
>>
>> You don't get the dressings out. Just wipe the bowls. The oils and
>> spices from prior uses flavor subsequent salads with a unique
>> palette of flavors and aromas.
>
> There's something wrong with you.
>
Everything I am I owe to using unwashed salad bowls.
And an ant farm I had as a kid.
Kenneth
Hi Lou,
If they are coated with something, I would remove it.
Then, with an iron surface, when the pan is hot enough for
water droplets to "dance" rather than boil, and with some
butter tossed in, eggs will slide right out of the pan.
Sheldon
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.
Nate Nagel
Two advantages to cast iron:
1) thermal mass. Sometimes that's a benefit, sometimes it's not, but
sometimes you want even cooking over the ability to heat/cool quickly.
2) you have to work very, very hard to render a cast iron skillet
unusable. You have one, you have a skillet for life. That appeals to
my chea^H^H^H^Hfrugal side.
nate
--
replace "roosters" with "cox" to reply.
http://members.cox.net/njnagel
Peter A
use...@soleSPAMLESSassociates.com says...
> Then, with an iron surface, when the pan is hot enough for
> water droplets to "dance" rather than boil, and with some
> butter tossed in, eggs will slide right out of the pan.
>
The only problem is that cooking eggs at such a high temperature gives
you tough eggs.
Kenneth
Howdy,
That's certainly not my experience, but if it doesn't work
for you, I hope that you have a method that you prefer.
PaPaPeng
>>
>>Spoken like a true abused kitchen slave. Wife trouble?
>
>Not when I cook in the yard, declare my turf and so. I'm going to
>China town in Las Vegas and get me a wok. Might have the bride drive
>me.
>
>Nice try!
All you are saying is that a wok is the sum of your whole manhood and
its stir fried.
Peter A
use...@soleSPAMLESSassociates.com says...
> Howdy,
>
> That's certainly not my experience, but if it doesn't work
> for you, I hope that you have a method that you prefer.
>
> All the best,
> --
> Kenneth
>
>
Yep - my goal is eggs where all the white is set but the yolk is still
runny. I use a 6 inch nonstick pan over just-below-medium heat. Melt a
little butter and put in 2 eggs, salt & white pepper, then cover with a
glass lid. Cook for about 5 minutes. The cover traps the heat so you do
not have to "over easy" the eggs to cook all the white. You can check
for doneness by jiggling the pan to see if the whites right around the
yolk (the last to cook) still tremble.
--
Peter Aitken
Kenneth
Hi Peter,
Ooops... I was in omelet mode,
Lou Decruss
Howdy Kenneth!!!
I don't like tough eggs with burnt edges. I like a nice runny yolk
with my whites just barely set. I use medium heat. Dancing water
droplets is to hot for my eggs. I add the eggs and put a teaspoon of
water next to them and cover. The steam sets the top, but has little
effect on the yolk unless you let them cook to long. Perfect eggs
every time.
Lou
Peter A
use...@soleSPAMLESSassociates.com says...
> >Yep - my goal is eggs where all the white is set but the yolk is still
> >runny. I use a 6 inch nonstick pan over just-below-medium heat. Melt a
> >little butter and put in 2 eggs, salt & white pepper, then cover with a
> >glass lid. Cook for about 5 minutes. The cover traps the heat so you do
> >not have to "over easy" the eggs to cook all the white. You can check
> >for doneness by jiggling the pan to see if the whites right around the
> >yolk (the last to cook) still tremble.
>
> Hi Peter,
>
> Ooops... I was in omelet mode,
> --
> Kenneth
>
For omelets I use a 6 inch aluminum pan with sloped sides - it is the
oldest pan I own. I bought it about 30 years ago based on the
recommendation of Julia Child (and the fact that I could afford it).
I have never seen a cast iron pan with the proper shape for omelets.
--
Peter Aitken
Sheldon
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.
Bullshit. 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.
JoeSpareBedroom
news:7ad0t3556g4lbmiqb...@4ax.com...
> On Thu, 6 Mar 2008 09:31:18 -0800 (PST), Sheldon <PENM...@aol.com>
> 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.
>>>
>>>
>>> > 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.
>>
>>Bullshit. 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.
>
>
>
Got popcorn?
Lou Decruss
wrote:
>In article <t670t35df9r2ps6mp...@4ax.com>,
For omelets I use stainless. But I wouldn't mind trying an aluminum
pan if I had one. Actually I might add an aluminum pan to my wish
list.
Lou
Lou Decruss
And your mother didn't wash her hands after she took a dump.
>And an ant farm I had as a kid.
Was that your bedroom?
Lou
JoeSpareBedroom
Why, if you have stainless steel pans?
Kenneth
Hi Lou,
This is what French omelet chefs are likely to use:
http://kingsandqueens.org.uk/en-gb/dept_732.html
They are great.
They make 'em in two versions. The more expensive has a cast
iron handle. The less costly has a steel handle.
Interestingly, I find the steel handle to be far better
because the iron handle is round and that makes manipulating
the pan more difficult because the handle tends to slip in
my hand.
The only down side is that these pans are quite heavy, but
other than that, I believe they are the best for the
purpose.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
Peter A
says...
> > For omelets I use stainless. But I wouldn't mind trying an aluminum
> > pan if I had one. Actually I might add an aluminum pan to my wish
> > list.
> >
> > Lou
>
>
> Why, if you have stainless steel pans?
>
>
Probably because aluminum has vastly superior heat conduction.
HeyBub
> On Wed, 5 Mar 2008 17:51:25 -0600, "HeyBub" <hey...@gmail.com> wrote:
>
>> Lou Decruss wrote:
>>>>
>>>> You don't get the dressings out. Just wipe the bowls. The oils and
>>>> spices from prior uses flavor subsequent salads with a unique
>>>> palette of flavors and aromas.
>>>
>>> There's something wrong with you.
>>>
>>
>> Everything I am I owe to using unwashed salad bowls.
>
> And your mother didn't wash her hands after she took a dump.
My mother didn't "take a dump." She was too refined. Where'd you learn about
mothers and dumps?
>
>> And an ant farm I had as a kid.
>
> Was that your bedroom?
>
Yes, as a matter of fact.
Lou Decruss
<dishbo...@yahoo.com> wrote:
>"Lou Decruss" <M...@notvalid.com> wrote in message
>news:21v0t357p38ti4o55...@4ax.com...
>> For omelets I use stainless. But I wouldn't mind trying an aluminum
>> pan if I had one. Actually I might add an aluminum pan to my wish
>> list.
>>
>> Lou
>
>
>Why, if you have stainless steel pans?
Curiosity.
Lou
ONM
> I've got this wok from WalMart that's coated with Xylan, which I
> gather is a first cousin of Teflon. Big mistake. It's non-stick
> properties aren't very good.
>
> I don't like the idea of simply throwing it out and dumping more money
> into a non-coated wok. I'm sure I could strip the coating off with one
> of these fibrous abrasive wheels that you bolt onto a hand drill -
> wearing a dust mask of course - but is the surface that's exposed
> going to be suitable for cooking? Wondering if there's some pre-
> treating that's done to the metal that might render it toxic if used
> as a cooking surface.
>
> Further, should it be possible to thoroughly remove all the coating
> abrasively like that? Obviously I don't want to leave behind small
> particles since I assume it's toxic.
>
> Thanks
Pitch it man recycle it and get a real wok....no sense in worrying if
you are eating toxic food all the time.
More advice: learn to cook - stop buying teflon or any non-stick
cookware. Get a gas stove and get some steel cookware....with huge
riveted handles, and airtight lids, EVERYTHING will look and taste
better.
Peter A
@e31g2000hse.googlegroups.com>, triang...@live.ca says...
> More advice: learn to cook - stop buying teflon or any non-stick
> cookware. Get a gas stove and get some steel cookware....with huge
> riveted handles, and airtight lids, EVERYTHING will look and taste
> better.
>
>
Yes, it's a known fact that "huge rivets" make food look and taste
better.
You are just being silly. Claiming that a gas stove is necessary for
good cooking and that nonstick pans don't have a place in the kitchen
just shows your ignorance.
--
Peter Aitken
Cape Cod Bob
wrote:
>You are just being silly. Claiming that a gas stove is necessary for
>good cooking and that nonstick pans don't have a place in the kitchen
>just shows your ignorance.
Non stick pans have a definite place in t he kitchen - crepe pans for
example. However, Non stick woks do not.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____
Cape Cod Bob
Delete the two "spam"s for email
pltrgyst
<spambob...@spamcomcast.net> wrote:
>Non stick pans have a definite place in t he kitchen - crepe pans for
>example.
There is no reason to prefer non-stick for crepes. You might note that there are
no non-stick commercial crepe makers. All I do on my commercial crepe makers is
use clarified butter, and there is never the slightest sticking or build-up.
>However, Non stick woks do not.
I would point out that no less a chef than Ming Tsai often uses a non-stick wok.
-- Larry
JoeSpareBedroom
news:25gat35tpdnv0132d...@4ax.com...
Well, that settles that. A statistic. One.
Does he just use it, or does he also talk about the wok?
Sheldon
> Cape Cod Bob wrote:
> >Non stick pans have a definite place in t he kitchen - crepe pans for
> >example.
>
> There is no reason to prefer non-stick for crepes. You might note that there are
> no non-stick commercial crepe makers. All I do on my commercial crepe makers is
> use clarified butter, and there is never the slightest sticking or build-up.
>
> >However, Non stick woks do not.
>
> I would point out that no less a chef than Ming Tsai often uses a non-stick wok.
FoodTV personalities cook whatever and with whatever their sponsors
(the people who pay them) mandate. Professional kitchens are nothing
like FoodTV cartoon kitchens.
Peter A
pltr...@spamlessxhost.org says...
Of course there are no commercial non-stick crepe makers. Commercial
equipment must be durable - in a restaurant a crepe maker will be used
dozens of times a day, at home once a week maybe. For the home chef who
is not an expert cook and wants to minimize fat use, non-stick has
definite advantages.
I wouldn't go holding up Ming Tsai as some sort of authority. He strikes
me as one of those gadfly cooking personalities, not a real chef. Still,
I could imagine valid uses for a nonstick wok as long as you don't do
any wok cooking in it.
--
Peter Aitken
Kenneth
<pltr...@spamlessxhost.org> wrote:
>
>I would point out that no less a chef than Ming Tsai often uses a non-stick wok.
>
>-- Larry
Hi Larry,
That may well be true, but it tells us little because there
may be issues of sponsorship.
Rod Speed
> Cape Cod Bob <spambob...@spamcomcast.net> wrote
>> Non stick pans have a definite place in t he kitchen - crepe pans for example.
> There is no reason to prefer non-stick for crepes.
Wrong.
> You might note that there are no non-stick commercial crepe makers.
Thats because the detail is different with commercial operations.
> All I do on my commercial crepe makers is use clarified butter,
And if you use a non stick, you dont need to use anything at all.
> and there is never the slightest sticking or build-up.
There isnt any that matters with a non stick either.
>> However, Non stick woks do not.
> I would point out that no less a chef than Ming Tsai often uses a non-stick wok.
Irrelevant to what also works.
JoeSpareBedroom
news:63lcjrF...@mid.individual.net...
> pltrgyst <pltr...@spamlessxhost.org> wrote
>> Cape Cod Bob <spambob...@spamcomcast.net> wrote
>
>>> Non stick pans have a definite place in t he kitchen - crepe pans for
>>> example.
>
>> There is no reason to prefer non-stick for crepes.
>
> Wrong.
>
>> You might note that there are no non-stick commercial crepe makers.
>
> Thats because the detail is different with commercial operations.
What do you mean by "the detail is different"?
Vic Smith
wrote:
My wife is a working cook (her management calls her a "chef" but she
calls herself a cook) and always gets a laugh when she see TV chefs
wearing kitchen-unsuitable "chef costumes."
Especially those with long and wide sleeves designed to pick up
everything they flap against.
--Vic
JoeSpareBedroom
news:k73bt3hbh4t8tv3lp...@4ax.com...
.....including the flame from the stove burner?
Rod Speed
> Rod Speed <rod.sp...@gmail.com> wrote
>>>> Non stick pans have a definite place in t he kitchen - crepe pans for example.
>>> There is no reason to prefer non-stick for crepes.
>> Wrong.
>>> You might note that there are no non-stick commercial crepe makers.
>> Thats because the detail is different with commercial operations.
> What do you mean by "the detail is different"?
Most obviously that its used multiple times a day in a commercial
operation and only weekly at most in a home situation. And a
commercial operation has minimum wage monkeys to wash them,
whereas many prefer the lowest cleaning effort for the home etc.
sf
<spambob...@spamcomcast.net> wrote:
>On Sun, 9 Mar 2008 12:10:29 -0400, Peter A <pai...@CRAPnc.rr.com>
>wrote:
>
>>You are just being silly. Claiming that a gas stove is necessary for
>>good cooking and that nonstick pans don't have a place in the kitchen
>>just shows your ignorance.
>
>Non stick pans have a definite place in t he kitchen - crepe pans for
>example. However, Non stick woks do not.
>
Not sure which ng you're in, so I'm replying to all. I use my cast
iron pan for crepes, but use a nonstick pan interchangeably with cast
iron for all types of eggs... omelets, scrambled, over easy. But back
in the day when my cast iron pan wasn't as well seasoned, I preferred
nonstick for eggs (and I used it a few times for crepes too).
--
See return address to reply by email
remove the smile first
Chief Thracian
> 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.
We may ALL be commuting to work in carts, soon enough. BAD metaphor.
Bad bad bad.
--
Steal This Blog!
http://www.gay-bible.org/steal
The Real Bev
> Sheldon <PENM...@aol.com> wrote:
>
>> 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's amazing how many people equate expense and quality. It's
especially amazing that such people read misc.consumers.frugal-living.
> You don't have kids or a wife, do you.
>
> It's a great way to get iron into the diet.
Since the iron is buried under a layer of burned grease, I've always
wondered how that would work.
I love cast iron. It lasts forever, cleans easily and is a pleasant
link with my ancestors. Been a long time since I actually cooked, though.
--
Cheers, Bev
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Some people are like Slinkies... Not really good for
anything, but they still bring a smile to your face
when you push them down a flight of stairs.
aspasia
<el...@nastydesigns.com> wrote:
>In article
><e1bbe1b5-06bb-4669...@n77g2000hse.googlegroups.com>,
> Sheldon <PENM...@aol.com> wrote:
>
>> 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.
>
>You don't have kids or a wife, do you.
>
>It's a great way to get iron into the diet.
You couldn't HIRE me to use those non-stick coatings which migrate
into the user's system with bad consequences. Feh!
My cast iron pans served my late mother for her lifetime,
and have done the same for me, and I hope my children
will use them after I'm gone. Indestructible!
Not only "get iron into the diet", but REAL cooks know
they are the BEST!
Aspasia