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Bacteria on "seasoned" cast iron pans
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gilfe...@none.no
Oct 28, 2016, 1:22:48 AM10/28/16
to
All my life I have heard that with cast iron frying pans, you never
wash them with soap, you just wipe them with a paper towel, and put them
away until they are needed. I personally find that absolutely repulsive.
In fact thats worse than a bachelor I once met who never washed his
dinner plate, he just wiped off any solids, and stuck it in the fridge
till his next meal.
The oils, animal fats, and who knows what else is on that cast iron pan
is a breeding ground for bacteria, and God only knows what else. On top
of that, the greasyness attracts mice, insects, and dust from the air
will stick to it. Absolutely repulsive!!!!
Hey, I listened to the so called "experts" on this subject. I gave it a
try some 40+ years ago, and I will admit that food did not stick to it
(most of the time), but I always felt like I was eating food
contaminated with filth. Even if I heated the pan prior to placing food
in it, and heating to a temperature which will kill any bacteria, the
thought of eating dead bacteria, minute bits and pieces of old meals
from weeks ago, possible insect and rodent droppings, and if nothing
else, rancid oil, was enough to ruin every meal I cooked on it.
I began washing these pans with soap, water, and brillo pads. That's
when I found the food sticking terribly, and sometimes even some rust. I
finally gave them to a friend who goes camping regularly and said they
work best on a campfire. Then I bought myself some teflon coated pans,
which have since been replaced by enamel coated cookware like those
often advertised on tv.
While cast iron is probably the most durable cookware made, it requires
far too much work to keep it seasoned, but even putting aside the work,
it's disgusting and repulsive. It may have worked well for cooks in the
19th century, we have since learned a lot about health, disease, and
bacteria, and cast iron is not a healty type of cookware.
wash them with soap, you just wipe them with a paper towel, and put them
away until they are needed. I personally find that absolutely repulsive.
In fact thats worse than a bachelor I once met who never washed his
dinner plate, he just wiped off any solids, and stuck it in the fridge
till his next meal.
The oils, animal fats, and who knows what else is on that cast iron pan
is a breeding ground for bacteria, and God only knows what else. On top
of that, the greasyness attracts mice, insects, and dust from the air
will stick to it. Absolutely repulsive!!!!
Hey, I listened to the so called "experts" on this subject. I gave it a
try some 40+ years ago, and I will admit that food did not stick to it
(most of the time), but I always felt like I was eating food
contaminated with filth. Even if I heated the pan prior to placing food
in it, and heating to a temperature which will kill any bacteria, the
thought of eating dead bacteria, minute bits and pieces of old meals
from weeks ago, possible insect and rodent droppings, and if nothing
else, rancid oil, was enough to ruin every meal I cooked on it.
I began washing these pans with soap, water, and brillo pads. That's
when I found the food sticking terribly, and sometimes even some rust. I
finally gave them to a friend who goes camping regularly and said they
work best on a campfire. Then I bought myself some teflon coated pans,
which have since been replaced by enamel coated cookware like those
often advertised on tv.
While cast iron is probably the most durable cookware made, it requires
far too much work to keep it seasoned, but even putting aside the work,
it's disgusting and repulsive. It may have worked well for cooks in the
19th century, we have since learned a lot about health, disease, and
bacteria, and cast iron is not a healty type of cookware.
Alan Holbrook
Oct 28, 2016, 2:55:32 AM10/28/16
to
gilfe...@none.no wrote in news:fci51chj95ih36a5kjgee612fv9oogmh3o@
4ax.com:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed.
Not necessarily true. Lots of knowlegable people wash their cast iron with
soap and water, and if done properly, there's no damage to the seasoning
and there's no rust. Here's the method I follow: wash the pan in hot,
soapy water just as you would anything else. Dry it thoroughly, using
paper towels. Put a little bit of oil (I use olive oil) on another paper
towel and thoroughly coat the inside of the pan. Put the pan in a 200
degree oven, upside down (so that if you used too much oil, it'll drain),
for ten minutes. Remove from the oven and let cool completely before
storing. I've been cleaning all my cast iron that way for years, and the
pans are still very much non-stick.
I've heard, but can't verify, that the "do not wash" thing is based on the
fact that chuck wagons used on cattle drives and covered wagons used by
settlers couldn't carry enough water to "waste" any on washing cast iron,
and that stuck and became apart of cooking legend.
4ax.com:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed.
soap and water, and if done properly, there's no damage to the seasoning
and there's no rust. Here's the method I follow: wash the pan in hot,
soapy water just as you would anything else. Dry it thoroughly, using
paper towels. Put a little bit of oil (I use olive oil) on another paper
towel and thoroughly coat the inside of the pan. Put the pan in a 200
degree oven, upside down (so that if you used too much oil, it'll drain),
for ten minutes. Remove from the oven and let cool completely before
storing. I've been cleaning all my cast iron that way for years, and the
pans are still very much non-stick.
I've heard, but can't verify, that the "do not wash" thing is based on the
fact that chuck wagons used on cattle drives and covered wagons used by
settlers couldn't carry enough water to "waste" any on washing cast iron,
and that stuck and became apart of cooking legend.
gilfe...@none.no
Oct 28, 2016, 3:49:40 AM10/28/16
to
On Fri, 28 Oct 2016 01:55:23 -0500, Alan Holbrook <no.t...@lets.not>
wrote:
>gilfe...@none.no wrote in news:fci51chj95ih36a5kjgee612fv9oogmh3o@
>4ax.com:
>
>> All my life I have heard that with cast iron frying pans, you never
>> wash them with soap, you just wipe them with a paper towel, and put them
>> away until they are needed.
>
>Not necessarily true. Lots of knowlegable people wash their cast iron with
>soap and water, and if done properly, there's no damage to the seasoning
>and there's no rust. Here's the method I follow: wash the pan in hot,
>soapy water just as you would anything else. Dry it thoroughly, using
>paper towels. Put a little bit of oil (I use olive oil) on another paper
>towel and thoroughly coat the inside of the pan. Put the pan in a 200
>degree oven, upside down (so that if you used too much oil, it'll drain),
>for ten minutes. Remove from the oven and let cool completely before
>storing. I've been cleaning all my cast iron that way for years, and the
>pans are still very much non-stick.
>
This sounds like a safe and sensible method. However I sure would not
want to go thru this whole ordeal after each and every use of the pan,
which would likely be almost daily. Particularly when I can just take my
modern pan, wash it, dry it, and put it away. When a meal is done, I
like to clean up and get out of the kitchen as quick as I can.
>I've heard, but can't verify, that the "do not wash" thing is based on the
>fact that chuck wagons used on cattle drives and covered wagons used by
>settlers couldn't carry enough water to "waste" any on washing cast iron,
>and that stuck and became apart of cooking legend.
What you are saying makes sense, and I would tend to agree that this is
true. Water was scarce and could not be wasted. Heck, they did not even
have paper towels, so what did they use??? (including wiping their
plates, cups, and utensils).
wrote:
>gilfe...@none.no wrote in news:fci51chj95ih36a5kjgee612fv9oogmh3o@
>4ax.com:
>
>> All my life I have heard that with cast iron frying pans, you never
>> wash them with soap, you just wipe them with a paper towel, and put them
>> away until they are needed.
>
>Not necessarily true. Lots of knowlegable people wash their cast iron with
>soap and water, and if done properly, there's no damage to the seasoning
>and there's no rust. Here's the method I follow: wash the pan in hot,
>soapy water just as you would anything else. Dry it thoroughly, using
>paper towels. Put a little bit of oil (I use olive oil) on another paper
>towel and thoroughly coat the inside of the pan. Put the pan in a 200
>degree oven, upside down (so that if you used too much oil, it'll drain),
>for ten minutes. Remove from the oven and let cool completely before
>storing. I've been cleaning all my cast iron that way for years, and the
>pans are still very much non-stick.
>
want to go thru this whole ordeal after each and every use of the pan,
which would likely be almost daily. Particularly when I can just take my
modern pan, wash it, dry it, and put it away. When a meal is done, I
like to clean up and get out of the kitchen as quick as I can.
>I've heard, but can't verify, that the "do not wash" thing is based on the
>fact that chuck wagons used on cattle drives and covered wagons used by
>settlers couldn't carry enough water to "waste" any on washing cast iron,
>and that stuck and became apart of cooking legend.
true. Water was scarce and could not be wasted. Heck, they did not even
have paper towels, so what did they use??? (including wiping their
plates, cups, and utensils).
Cindy Hamilton
Oct 28, 2016, 6:31:56 AM10/28/16
to
Cindy Hamilton
Ophelia
Oct 28, 2016, 7:14:31 AM10/28/16
to
"Cindy Hamilton" wrote in message
news:e03dbece-75bc-44a3...@googlegroups.com...
====================
"the thought of eating dead bacteria"
--
http://www.helpforheroes.org.uk
news:e03dbece-75bc-44a3...@googlegroups.com...
"the thought of eating dead bacteria"
http://www.helpforheroes.org.uk
F Murtz
Oct 28, 2016, 7:20:11 AM10/28/16
to
use and always heat before putting stuff in.
William
Oct 28, 2016, 7:59:17 AM10/28/16
to
would not attempt to cook. There is bacteria everywhere.
This reminds me of a story my son told me. He really enjoyed eating at
Chinese Restaurants. In the course of his daily work activities he
wound up in the kitchen of his favorite Chinese buffet restaurant. He
happened to see some foods in the preparatory stages in the sink. It
grossed him out so bad he won't go back there to eat.
I got past this at the young age of five when my Dad took me with him
Squirrel hunting. We went into the woods, shot a Squirrel, field
stripped the Squirrel in the woods, went straight home and butchered
the Squirrel for pan frying then fried it and ate it for lunch.
There ain't no tellin how much bacteria we encountered that day!
William
Cindy Hamilton
Oct 28, 2016, 9:20:30 AM10/28/16
to
dead bacteria, I wonder how he feels about eating the millions of
live bacteria present in all foods. Or that about half of his
body weight is bacterial cells.
Cindy Hamilton
Nancy Young
Oct 28, 2016, 9:26:41 AM10/28/16
to
On 10/28/2016 7:59 AM, William wrote:
> On Fri, 28 Oct 2016 00:16:39 -0400, gilfe...@none.no wrote:
>> The oils, animal fats, and who knows what else is on that cast iron pan
>> is a breeding ground for bacteria, and God only knows what else. On top
>> of that, the greasyness attracts mice, insects, and dust from the air
>> will stick to it. Absolutely repulsive!!!!
>> Hey, I listened to the so called "experts" on this subject. I gave it a
>> try some 40+ years ago, and I will admit that food did not stick to it
>> (most of the time), but I always felt like I was eating food
>> contaminated with filth. Even if I heated the pan prior to placing food
>> in it, and heating to a temperature which will kill any bacteria, the
>> thought of eating dead bacteria, minute bits and pieces of old meals
>>from weeks ago, possible insect and rodent droppings, and if nothing
>> else, rancid oil, was enough to ruin every meal I cooked on it.
Some people have a problem thinking about germs. Even dead germs.
> On Fri, 28 Oct 2016 00:16:39 -0400, gilfe...@none.no wrote:
>> The oils, animal fats, and who knows what else is on that cast iron pan
>> is a breeding ground for bacteria, and God only knows what else. On top
>> of that, the greasyness attracts mice, insects, and dust from the air
>> will stick to it. Absolutely repulsive!!!!
>> Hey, I listened to the so called "experts" on this subject. I gave it a
>> try some 40+ years ago, and I will admit that food did not stick to it
>> (most of the time), but I always felt like I was eating food
>> contaminated with filth. Even if I heated the pan prior to placing food
>> in it, and heating to a temperature which will kill any bacteria, the
>> thought of eating dead bacteria, minute bits and pieces of old meals
>>from weeks ago, possible insect and rodent droppings, and if nothing
>> else, rancid oil, was enough to ruin every meal I cooked on it.
>> I began washing these pans with soap, water, and brillo pads. That's
>> when I found the food sticking terribly, and sometimes even some rust. I
>> finally gave them to a friend who goes camping regularly and said they
>> work best on a campfire. Then I bought myself some teflon coated pans,
>> which have since been replaced by enamel coated cookware like those
>> often advertised on tv.
repopulated with household germs. Reminds me of a doctor on some
morning show who said to wash your hands for two minutes. Lady, we're
not gloving up for surgery, you're going to have germs on your hands
sooner rather than later.
> If I were this concerned about the bacteria in my cooking vessel, I
> would not attempt to cook. There is bacteria everywhere.
in a sterile world.
> This reminds me of a story my son told me. He really enjoyed eating at
> Chinese Restaurants. In the course of his daily work activities he
> wound up in the kitchen of his favorite Chinese buffet restaurant. He
> happened to see some foods in the preparatory stages in the sink. It
> grossed him out so bad he won't go back there to eat.
> I got past this at the young age of five when my Dad took me with him
> Squirrel hunting. We went into the woods, shot a Squirrel, field
> stripped the Squirrel in the woods, went straight home and butchered
> the Squirrel for pan frying then fried it and ate it for lunch.
>
> There ain't no tellin how much bacteria we encountered that day!
couldn't have been much of a meal unless your squirrels are a heck
of a lot bigger than mine.
nancy
Ophelia
Oct 28, 2016, 10:06:55 AM10/28/16
to
"Cindy Hamilton" wrote in message
news:03a85e11-6af5-42d2...@googlegroups.com...
Good question! :)
--
http://www.helpforheroes.org.uk
tert in seattle
Oct 28, 2016, 10:10:05 AM10/28/16
to
The Greatest!
Oct 28, 2016, 10:21:33 AM10/28/16
to
Anyways this peep should go to Goldblatt's and get a new set of cast iron, prolly get a set 'o three for like $3.98...
--
Best
Greg
Nancy2
Oct 28, 2016, 10:33:03 AM10/28/16
to
If have always used soap and water, and it has stayed seasoned. That
doesn't mean you let it soak for hours or use a Brillo pad on it.
N.
doesn't mean you let it soak for hours or use a Brillo pad on it.
N.
The Greatest!
Oct 28, 2016, 10:44:02 AM10/28/16
to
--
Best
Greg
John Kuthe
Oct 28, 2016, 11:03:24 AM10/28/16
to
John Kuthe...
Dave Smith
Oct 28, 2016, 11:04:20 AM10/28/16
to
On 2016-10-28 12:16 AM, gilfe...@none.no wrote:
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
So.... the "thought" of eating that dead stuff is your problem? Maybe
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
you should try thinking about it rationally when you cook your dead
animal flesh in other types of pans.
John Kuthe
Oct 28, 2016, 11:05:33 AM10/28/16
to
John Kuthe...
Dave Smith
Oct 28, 2016, 11:05:53 AM10/28/16
to
On 2016-10-28 6:31 AM, Cindy Hamilton wrote:
> Heat up the pan before using. Bacteria gone.
>
OP 's issue seemed to be the thought of eating dead bacteria.
> Heat up the pan before using. Bacteria gone.
>
jinx the minx
Oct 28, 2016, 11:20:49 AM10/28/16
to
family who will get her pans someday, because those things make magic out
of whatever is put in them.
--
jinx the minx
lucreti...@fl.it
Oct 28, 2016, 11:42:21 AM10/28/16
to
lucreti...@fl.it
Oct 28, 2016, 11:44:18 AM10/28/16
to
before I had his. For my kids, since they all used it, to avoid a
fight as each one left I seasoned a cast iron pan and gave it to them,
seemed one way to avoid a fight :)
jinx the minx
Oct 28, 2016, 12:38:21 PM10/28/16
to
multiples. ;-)
--
jinx the minx
Gary
Oct 28, 2016, 1:00:49 PM10/28/16
to
Ophelia wrote:
>
> "Cindy Hamilton wrote:
> @none.no wrote:
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
> Cindy Hamilton
>
> ====================
>
> "the thought of eating dead bacteria"
That thought has always bothered me too. I'm not a fan of eating dead
bacteria. Keep in mind too that some leave behind toxins so even that
might not be so fun to eat.
>
> "Cindy Hamilton wrote:
> @none.no wrote:
> > While cast iron is probably the most durable cookware made, it requires
> > far too much work to keep it seasoned, but even putting aside the work,
> > it's disgusting and repulsive. It may have worked well for cooks in the
> > 19th century, we have since learned a lot about health, disease, and
> > bacteria, and cast iron is not a healty type of cookware.
>
> Heat up the pan before using. Bacteria gone.
> Cindy Hamilton
>
> ====================
>
> "the thought of eating dead bacteria"
bacteria. Keep in mind too that some leave behind toxins so even that
might not be so fun to eat.
Gary
Oct 28, 2016, 1:02:14 PM10/28/16
to
daughter and I'll bet you she doesn't use them either.
Ed Pawlowski
Oct 28, 2016, 1:08:01 PM10/28/16
to
On 10/28/2016 1:00 PM, Gary wrote:
>>
>> Heat up the pan before using. Bacteria gone.
>> Cindy Hamilton
>>
>> ====================
>>
>> "the thought of eating dead bacteria"
>
> That thought has always bothered me too. I'm not a fan of eating dead
> bacteria. Keep in mind too that some leave behind toxins so even that
> might not be so fun to eat.
>
I usually rinse the pan with hot water Never got sick so I doubt it
>>
>> Heat up the pan before using. Bacteria gone.
>> Cindy Hamilton
>>
>> ====================
>>
>> "the thought of eating dead bacteria"
>
> That thought has always bothered me too. I'm not a fan of eating dead
> bacteria. Keep in mind too that some leave behind toxins so even that
> might not be so fun to eat.
>
mattered what was left.
jinx the minx
Oct 28, 2016, 1:11:44 PM10/28/16
to
things than other pans. That said, I use my stainless steel Revere Ware
pans equally as much. Maybe even more.
--
jinx the minx
Gary
Oct 28, 2016, 1:16:03 PM10/28/16
to
jinx the minx wrote:
saucepans. I use them exclusively now and never any problems with
cooking whatever.
I've tried the cast iron, the aluminum, the non-stick. Got rid of them
all.
:-D
>
> Gary wrote:
> > I gave away my cast iron pans. Worthless utensils. Gave them all to my
> > daughter and I'll bet you she doesn't use them either.
> >
>
> I wouldn't call them worthless as they are definitely better for some
> things than other pans. That said, I use my stainless steel Revere Ware
> pans equally as much. Maybe even more.
I have a huge set of RevereWare pots and pans. Doubles of many of the
> Gary wrote:
> > I gave away my cast iron pans. Worthless utensils. Gave them all to my
> > daughter and I'll bet you she doesn't use them either.
> >
>
> I wouldn't call them worthless as they are definitely better for some
> things than other pans. That said, I use my stainless steel Revere Ware
> pans equally as much. Maybe even more.
saucepans. I use them exclusively now and never any problems with
cooking whatever.
I've tried the cast iron, the aluminum, the non-stick. Got rid of them
all.
:-D
Ed Pawlowski
Oct 28, 2016, 1:18:44 PM10/28/16
to
On 10/28/2016 1:01 PM, Gary wrote:
> jinx the minx wrote:
>>
> jinx the minx wrote:
>>
>> I always wash mine too, and so does my mother. There's a fight in the
>> family who will get her pans someday, because those things make magic out
>> of whatever is put in them.
>
> I gave away my cast iron pans. Worthless utensils. Gave them all to my
> daughter and I'll bet you she doesn't use them either.
>
We used to use them a lot but have found better alternatives in most
>> family who will get her pans someday, because those things make magic out
>> of whatever is put in them.
>
> I gave away my cast iron pans. Worthless utensils. Gave them all to my
> daughter and I'll bet you she doesn't use them either.
>
cases. Most used are the Woll aluminum with non-stick, next is a 10"
copper pan for smaller meals, a 14" All Clad when larger is needed.
The CI comes out when high heat is desired for searing a steak. That
normally is done on the grill, but not when it is 2 degrees and a foot
of snow just fell.
I don't see that they have any magic in them.
sf
Oct 28, 2016, 2:00:17 PM10/28/16
to
On Fri, 28 Oct 2016 03:31:53 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:
> Heat up the pan before using. Bacteria gone.
End of story.
<angelica...@yahoo.com> wrote:
> Heat up the pan before using. Bacteria gone.
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
lucreti...@fl.it
Oct 28, 2016, 2:28:38 PM10/28/16
to
Jeßus
Oct 28, 2016, 3:27:39 PM10/28/16
to
On Fri, 28 Oct 2016 00:16:39 -0400, gilfe...@none.no wrote:
>All my life I have heard that with cast iron frying pans, you never
>wash them with soap, you just wipe them with a paper towel, and put them
>away until they are needed. I personally find that absolutely repulsive.
Well, your bait worked well by the looks of it.
>All my life I have heard that with cast iron frying pans, you never
>wash them with soap, you just wipe them with a paper towel, and put them
>away until they are needed. I personally find that absolutely repulsive.
dsi1
Oct 28, 2016, 4:05:36 PM10/28/16
to
On Thursday, October 27, 2016 at 7:22:48 PM UTC-10, gilfe...@none.no wrote:
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> All my life I have heard that with cast iron frying pans, you never
> wash them with soap, you just wipe them with a paper towel, and put them
> away until they are needed. I personally find that absolutely repulsive.
> In fact thats worse than a bachelor I once met who never washed his
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> dinner plate, he just wiped off any solids, and stuck it in the fridge
> till his next meal.
>
> The oils, animal fats, and who knows what else is on that cast iron pan
> is a breeding ground for bacteria, and God only knows what else. On top
> of that, the greasyness attracts mice, insects, and dust from the air
> will stick to it. Absolutely repulsive!!!!
>
> Hey, I listened to the so called "experts" on this subject. I gave it a
> try some 40+ years ago, and I will admit that food did not stick to it
> (most of the time), but I always felt like I was eating food
> contaminated with filth. Even if I heated the pan prior to placing food
> in it, and heating to a temperature which will kill any bacteria, the
> thought of eating dead bacteria, minute bits and pieces of old meals
> from weeks ago, possible insect and rodent droppings, and if nothing
> else, rancid oil, was enough to ruin every meal I cooked on it.
>
> I began washing these pans with soap, water, and brillo pads. That's
> when I found the food sticking terribly, and sometimes even some rust. I
> finally gave them to a friend who goes camping regularly and said they
> work best on a campfire. Then I bought myself some teflon coated pans,
> which have since been replaced by enamel coated cookware like those
> often advertised on tv.
>
> While cast iron is probably the most durable cookware made, it requires
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.
We live in an ocean of microbes and it's doubtful that you'll ever be able to escape from this sea. Trying to wipe your pan free of these microorganisms would be like trying to dry dishes at the bottom a swimming pools. Luckily, for the most part, we've learned to coexist and benefit with the help of our little friends. Embrace our friends!
> far too much work to keep it seasoned, but even putting aside the work,
> it's disgusting and repulsive. It may have worked well for cooks in the
> 19th century, we have since learned a lot about health, disease, and
> bacteria, and cast iron is not a healty type of cookware.
Brooklyn1
Oct 28, 2016, 4:07:57 PM10/28/16
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On Fri, 28 Oct 2016 13:00:15 -0400, Gary <g.ma...@att.net> wrote:
>Ophelia wrote:
>>
>> "Cindy Hamilton wrote:
>
>> @none.no wrote:
>> > While cast iron is probably the most durable cookware made.
>Ophelia wrote:
>>
>> "Cindy Hamilton wrote:
>
>> @none.no wrote:
Cast iron is probably the LEAST durable cookware made, it can rust
away in less than a lifetime... earthenware is far more durable, will
survive thousands of years. Aluminum will easily outlast cast iron.
Stainless steel will last as long as earthenware, probably much
longer.
Dave Smith
Oct 28, 2016, 5:53:00 PM10/28/16
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On 2016-10-28 4:07 PM, Brooklyn1 wrote:
> Cast iron is probably the LEAST durable cookware made.
Oh bullshit.... enough said.
> Cast iron is probably the LEAST durable cookware made.
Oh bullshit.... enough said.
Jeßus
Oct 28, 2016, 6:02:24 PM10/28/16
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Dave Smith
Oct 28, 2016, 6:30:28 PM10/28/16
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Jeßus
Oct 28, 2016, 6:36:11 PM10/28/16
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On Fri, 28 Oct 2016 18:31:10 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:
Yes, I quite like the Trailer Park Boys. One of Canada's better
exports.
<adavid...@sympatico.ca> wrote:
exports.
Roy
Oct 28, 2016, 6:40:08 PM10/28/16
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=====
Bruce
Oct 28, 2016, 6:41:17 PM10/28/16
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In article <341531cc-2462-4628...@googlegroups.com>, Roy
says...
says...
>
> On Friday, October 28, 2016 at 3:53:00 PM UTC-6, Dave Smith wrote:
> > On 2016-10-28 4:07 PM, Brooklyn1 wrote:
> >
> > > Cast iron is probably the LEAST durable cookware made.
> >
> > Oh bullshit.... enough said.
>
> Good Khrist, I am using cast iron frying pans and a waffle iron my great grandmother used back in the 19th century.
The same applies to your mindset.
> On Friday, October 28, 2016 at 3:53:00 PM UTC-6, Dave Smith wrote:
> > On 2016-10-28 4:07 PM, Brooklyn1 wrote:
> >
> > > Cast iron is probably the LEAST durable cookware made.
> >
> > Oh bullshit.... enough said.
>
> Good Khrist, I am using cast iron frying pans and a waffle iron my great grandmother used back in the 19th century.
Jeßus
Oct 28, 2016, 6:46:07 PM10/28/16
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On Fri, 28 Oct 2016 15:39:56 -0700 (PDT), Roy <wil...@outlook.com>
wrote:
My cast iron pan is the one cooking utensil I use the most.
wrote:
jmcquown
Oct 28, 2016, 6:53:26 PM10/28/16
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was quite nice to have on a charcoal grill after Hurricane Matthew. You
can't use most modern cookware on a charcoal grill. Especially not
anything with non-stick coatings.
As for the bacteria, I've always cleaned the cast iron. No Brillo pads,
yikes! But very hot water and wiping with a clean rag, yes. If
something was particularly stuck on I'd scrape it with a metal spatula
first.
I cannot recall ever worrying about getting sick because of cast iron
cookware.
Jill
jmcquown
Oct 28, 2016, 6:56:57 PM10/28/16
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On 10/28/2016 10:10 AM, Sqwertz wrote:
> On Fri, 28 Oct 2016 00:16:39 -0400, gilfe...@none.no wrote:
>
>> All my life I have heard that with cast iron frying pans,...
>
> That's the longest troll this guy has ever typed. Usually they're
> short like "How do they Milk Magnesia" or "My Sausage is so hard
>
> Not worth replying to, folks.
>
> -sw
>
Why not just just see how long it plays out. At least it's about
cookware. Nasty rancid cast iron cookware. Hmmmm. I made good use of
it recently. ;)
Jill
> On Fri, 28 Oct 2016 00:16:39 -0400, gilfe...@none.no wrote:
>
>> All my life I have heard that with cast iron frying pans,...
>
> That's the longest troll this guy has ever typed. Usually they're
> short like "How do they Milk Magnesia" or "My Sausage is so hard
>
> Not worth replying to, folks.
>
> -sw
>
Why not just just see how long it plays out. At least it's about
cookware. Nasty rancid cast iron cookware. Hmmmm. I made good use of
it recently. ;)
Jill
itsjoan...@webtv.net
Oct 28, 2016, 7:54:48 PM10/28/16
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On Friday, October 28, 2016 at 9:10:05 AM UTC-5, tert in seattle wrote:
>
> you took a wrong turn on your way to alt.support.ocd
>
>
You took the words right off the tips of my fingers.
>
> you took a wrong turn on your way to alt.support.ocd
>
>
You took the words right off the tips of my fingers.
B. Server
Oct 28, 2016, 8:01:00 PM10/28/16
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Spare us. Seems like the simple thing for you to do is to not use cast
iron, dispite the fact that you claim to have used it in the past,
observed that it "worked" and did not suffer terrible consequences.
That makes you feel better/safer and saves us the blather unsupported
by any evidence other than your phobias.
Unless you are eating out of an autoclave or irradiation chamber, my
bet is that something could be cultured from any pot, pan, dish or
utensil in your kitchen. The little beggars are everywhere.
iron, dispite the fact that you claim to have used it in the past,
observed that it "worked" and did not suffer terrible consequences.
That makes you feel better/safer and saves us the blather unsupported
by any evidence other than your phobias.
Unless you are eating out of an autoclave or irradiation chamber, my
bet is that something could be cultured from any pot, pan, dish or
utensil in your kitchen. The little beggars are everywhere.
Dave Smith
Oct 28, 2016, 9:01:26 PM10/28/16
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Sky
Oct 28, 2016, 11:48:20 PM10/28/16
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folks truly believe they can live in a 'sterile' world where no little
beasties exist - NOT! Beware, beware, there are beasties everywhere !!!
LOL!!!
Well, there are a few . . . . but I won't go there ;>
Sky
================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================
barbie gee
Oct 30, 2016, 11:50:04 AM10/30/16
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On Fri, 28 Oct 2016, Cindy Hamilton wrote:
> Heat up the pan before using. Bacteria gone.
exactly.
Nancy2
Oct 30, 2016, 5:50:59 PM10/30/16
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If heating destroyed all the harmful bacteria, then it would also destroy
botulism...but it doesn't...explain that.
N.
botulism...but it doesn't...explain that.
N.
Bruce
Oct 30, 2016, 6:05:15 PM10/30/16
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In article <0e7dc743-0474-46b8...@googlegroups.com>,
Nancy2 says...
Heating to more than 185F, for more than 5 minutes, kills botulism.
https://en.wikipedia.org/wiki/Botulism
Heating to more than 131F for more than 90 minutes or to more than 140F
for more than 12 minutes kills salmonella.
https://en.wikipedia.org/wiki/Salmonella
Nancy2 says...
>
> If heating destroyed all the harmful bacteria, then it would also destroy
> botulism...but it doesn't...explain that.
Not all bacteria are the same.
> If heating destroyed all the harmful bacteria, then it would also destroy
> botulism...but it doesn't...explain that.
Heating to more than 185F, for more than 5 minutes, kills botulism.
https://en.wikipedia.org/wiki/Botulism
Heating to more than 131F for more than 90 minutes or to more than 140F
for more than 12 minutes kills salmonella.
https://en.wikipedia.org/wiki/Salmonella
Dave Smith
Oct 30, 2016, 9:01:27 PM10/30/16
to
On 2016-10-30 6:05 PM, Bruce wrote:
> In article <0e7dc743-0474-46b8...@googlegroups.com>,
> Nancy2 says...
>>
>> If heating destroyed all the harmful bacteria, then it would also destroy
>> botulism...but it doesn't...explain that.
>
> Not all bacteria are the same.
>
> Heating to more than 185F, for more than 5 minutes, kills botulism.
> https://en.wikipedia.org/wiki/Botulism
Read it again. Heating it to 185 for 5 minutes destroys the toxin that
> In article <0e7dc743-0474-46b8...@googlegroups.com>,
> Nancy2 says...
>>
>> If heating destroyed all the harmful bacteria, then it would also destroy
>> botulism...but it doesn't...explain that.
>
> Not all bacteria are the same.
>
> Heating to more than 185F, for more than 5 minutes, kills botulism.
> https://en.wikipedia.org/wiki/Botulism
is produced by the spore but not the organism itself. It is still there
so if conditions are right (or wrong?) it can produce more toxin.
Bruce
Oct 30, 2016, 9:07:43 PM10/30/16
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In article <DJwRz.22484$WD2....@fx35.iad>, Dave Smith says...
I guess you'd have to eat it real fast!
Brooklyn1
Oct 30, 2016, 10:33:39 PM10/30/16
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surfaces is to place items outdoors on a sunny day and let the sun's
UV rays do their thing... excellent for sanitizing cutting boards. I
have UV lamps inside my AC duct work, all the air in my house gets
sanitized 24/7, we very rarely get colds and then they're mild and
don't last long. I also use a UV lamp to sanitize all my domestic
water, excellent for preventing all sorts of infections, internal and
external... why make the OB-GYN and Dermatologist rich... the most
bacterial/viral laden source in your home is your hot water heater...
may as well bathe in a sceptic tank, may as well be drinking gutter
water. The bottled water yoose buy at the corner store is actually the
filthist water you can drink, even polluted from those fercoctah
plastic containers.
tert in seattle
Oct 31, 2016, 10:50:04 AM10/31/16
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Janet
Oct 31, 2016, 1:54:53 PM10/31/16
to
In article <0e7dc743-0474-46b8...@googlegroups.com>,
ellor...@gmail.com says...
>...explain that.
http://www.who.int/mediacentre/factsheets/fs270/en/
Janet
ellor...@gmail.com says...
>
> If heating destroyed all the harmful bacteria, then it would also destroy
> botulism...but it doesn't
It does.
> If heating destroyed all the harmful bacteria, then it would also destroy
> botulism...but it doesn't
>...explain that.
http://www.who.int/mediacentre/factsheets/fs270/en/
Janet
notbob
Oct 31, 2016, 2:37:27 PM10/31/16
to
On 2016-10-31, Janet <nob...@home.com> wrote:
> ellor...@gmail.com says...
>> If heating destroyed all the harmful bacteria, then it would also destroy
>> botulism...but it doesn't
> It does.
Thnx Janet. It's amazing how many folks post on this newsgroup who
> ellor...@gmail.com says...
>> If heating destroyed all the harmful bacteria, then it would also destroy
>> botulism...but it doesn't
> It does.
have no clue of WTF they're talking about!
Not only does heat destroy botulism, canneries routinely put live
botulism bacterium (and others) in specially marked cans, run 'em thru
the cook cycle, then check to see if all bacterium is COMPLETELY DEAD!
It's what determines cook temps/times are necessary to safely can food
products. Also note, "under low-oxygen conditions", like in canned
foods. And yes, having worked in a cannery, I've actually done this
test.
This is a non issue with a cast iron skillet, unless N2 wants to cook
on cast iron in a spaceship that's losing its life support. ;)
nb
cshenk
Oct 31, 2016, 3:46:23 PM10/31/16
to
notbob wrote in rec.food.cooking:
I found it rather amusing as well, and kinda sad but back when many of
us went to school, they didnt really teach the same things and some
didn't know to produce the toxins, the item has to be in a largely
anerobic situation (such as a can). Although the bacteria can
technically be on a cast iron skillet, they won't produce toxins
because the O2 exposure is like 500X the amount for that to happen.
--
us went to school, they didnt really teach the same things and some
didn't know to produce the toxins, the item has to be in a largely
anerobic situation (such as a can). Although the bacteria can
technically be on a cast iron skillet, they won't produce toxins
because the O2 exposure is like 500X the amount for that to happen.
--
Dave Smith
Oct 31, 2016, 3:47:53 PM10/31/16
to
Though spores of Clostridium botulinum are heat-resistant, the toxin
produced by bacteria growing out of the spores under anaerobic
conditions is destroyed by boiling (for example, at internal temperature
>85°C for five minutes or longer). Therefore, ready-to-eat foods in low
oxygen-packaging are more frequently involved in botulism."
Heat destroys the toxin but not the spores that produce it.
barbie gee
Oct 31, 2016, 4:00:05 PM10/31/16
to
really hospitable place for much to grow on/in, in the first place.
barbie gee
Oct 31, 2016, 4:00:05 PM10/31/16
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note, if someone doesn't want to go to the factsheet, the bacteria grow in
low oxygen conditions as they are "anaerobes".
notbob
Oct 31, 2016, 4:42:04 PM10/31/16
to
On 2016-10-31, cshenk <csh...@cox.net> wrote:
> Although the bacteria can technically be on a cast iron skillet,
> they won't produce toxins because the O2 exposure is like 500X the
> amount for that to happen.
Hence, my silly spaceship scenario. ;)
> Although the bacteria can technically be on a cast iron skillet,
> they won't produce toxins because the O2 exposure is like 500X the
> amount for that to happen.
nb
Janet
Oct 31, 2016, 4:46:30 PM10/31/16
to
In article <GdNRz.22605$7J2....@fx03.iad>, adavid...@sympatico.ca
says...
http://food.unl.edu/clostridium-botulinum
" Clostridium botulinum is an anaerobic, sporeforming bacteria that
produces a neurotoxin. The bacteria can exist as a vegetative cell or a
spore. The spore is the dormant state of the bacteria and can exist
under conditions where the vegetative cell cannot. When conditions are
right, the spore will grow into the vegetative cell. When the vegetative
cells grow to high numbers, this bacteria produces the toxin. The
vegetative cells of Clostridium botulinum are destroyed by heat but the
spore is very resistant to heat. Temperatures well above 100°C (212°F)
are needed to destroy the spore. "
https://www.fsai.ie/faqs/botulism.html#botulism6
"Does cooking kill Cl. botulinum and its toxin?
Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will
kill Cl.botulinum bacteria but not its spores. To kill the spores of
Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is
required. The botulinum toxin itself is inactivated (denatured) rapidly
at temperatures greater than 80°C . "
Heat DOES destroy the bacteria, the toxin, and the spore.
In any case ,cooking fresh raw food in an open cast iron pan is never
going to create the conditions required to produce botulism.
Janet UK
says...
" Clostridium botulinum is an anaerobic, sporeforming bacteria that
produces a neurotoxin. The bacteria can exist as a vegetative cell or a
spore. The spore is the dormant state of the bacteria and can exist
under conditions where the vegetative cell cannot. When conditions are
right, the spore will grow into the vegetative cell. When the vegetative
cells grow to high numbers, this bacteria produces the toxin. The
vegetative cells of Clostridium botulinum are destroyed by heat but the
spore is very resistant to heat. Temperatures well above 100°C (212°F)
are needed to destroy the spore. "
https://www.fsai.ie/faqs/botulism.html#botulism6
"Does cooking kill Cl. botulinum and its toxin?
Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will
kill Cl.botulinum bacteria but not its spores. To kill the spores of
Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is
required. The botulinum toxin itself is inactivated (denatured) rapidly
at temperatures greater than 80°C . "
Heat DOES destroy the bacteria, the toxin, and the spore.
In any case ,cooking fresh raw food in an open cast iron pan is never
going to create the conditions required to produce botulism.
Janet UK
graham
Oct 31, 2016, 4:59:03 PM10/31/16
to
"bacterium"
graham
Oct 31, 2016, 5:00:04 PM10/31/16
to
Dave Smith
Oct 31, 2016, 5:19:53 PM10/31/16
to
themselves are not toxic but heat destroys the toxins.
Dave Smith
Oct 31, 2016, 5:24:10 PM10/31/16
to
tend of be present in large numbers, and in different strains. Hence the
use of the plural.
graham
Oct 31, 2016, 5:41:03 PM10/31/16
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notbob
Oct 31, 2016, 5:45:59 PM10/31/16
to
On 2016-10-31, graham <gst...@shaw.ca> wrote:
> I see that those in a university are unaware of the correct word:
> "bacterium"
UNL. Nebraska? Whaja expect? ;)
> I see that those in a university are unaware of the correct word:
> "bacterium"
nb
Dave Smith
Oct 31, 2016, 5:58:51 PM10/31/16
to
razorn...@gmail.com
Oct 31, 2016, 6:15:32 PM10/31/16
to
Ed Pawlowski
Oct 31, 2016, 6:26:56 PM10/31/16
to
On 10/31/2016 5:24 PM, Dave Smith wrote:
>>>
>> I see that those in a university are unaware of the correct word:
>> "bacterium"
>>
> Those in a university probably don't often see a single bacterium. They
> tend of be present in large numbers, and in different strains. Hence the
> use of the plural.
Would a single one make a good pet?
>>>
>> I see that those in a university are unaware of the correct word:
>> "bacterium"
>>
> Those in a university probably don't often see a single bacterium. They
> tend of be present in large numbers, and in different strains. Hence the
> use of the plural.
notbob
Oct 31, 2016, 6:27:22 PM10/31/16
to
term "bacteria" (plural) refers to all them lil' squiggly "bacterium"
bastids.
Yes? No? Maybe? ;)
Nevermind. Fight it out amongst yerselves:
http://hosbeg.com/bacteria-and-bacterium/
nb
Jeßus
Oct 31, 2016, 6:41:06 PM10/31/16
to
tert in seattle
Oct 31, 2016, 7:30:04 PM10/31/16
to
Janet
Nov 1, 2016, 11:08:28 AM11/1/16
to
In article <fpadnZadgqq6WIrF...@giganews.com>, e...@snet.net
says...
Ideal for people living in a city high rise, like Trump Tower. I
recommend getting your pet tagged with a teensy GPS nanolocator so it
doesn't get lost when you're playing with it.
Janet UK
says...
recommend getting your pet tagged with a teensy GPS nanolocator so it
doesn't get lost when you're playing with it.
Janet UK
cshenk
Nov 1, 2016, 12:20:58 PM11/1/16
to
barbie gee wrote in rec.food.cooking:
Correct
--
--
Gary
Nov 1, 2016, 12:44:26 PM11/1/16
to
looking them up was very interesting. I will read more about these
creatures.
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