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Old 12-14-2011, 11:36 PM   #11
vaknitter
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Jan - since the meat cooks in the cast-iron there really shouldn't be any live bacteria in the pan when the meat is removed. I never let my cast-iron sit - as soon as I pull food out of it I boil it out with about an inch of water, rinse, put it back on a hot burner and then rub with a little oil. I figure boiling the pan gets it hotter than any other form of cleaning. My hot water tank is set at about 130deg so whether I wash in the sink or the dishwasher it doesn't get boiling hot and neither my dishwasher soap or dish detergent at the sink are anti-bacterial. Or at least that's how I've justified it to myself all these years ...
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Old 12-15-2011, 09:01 AM   #12
Lighting57
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Let me back up and start again lest one or more of you begin to think that I am a nasty cook. It was VaKnitter's statement about her MIL taking a scouring pad and detergent to her cast iron ware that I first posted about. If you use these two together to thoroughly scrub cast iron it will ruin the seasoned coating and most any thing will stick.

Most of my cast iron pans are for cooking certain foods like breads, (I do use other types of pots and pans), these are wiped or sprayed with oil. After using they are wiped down well with a paper towel and dipped into the dish water, washed with a cloth, rinsed, dried, and heated until dried. I then coat them again with a small amount of oil. I will scour the outside of these pans if needed, but I avoid taking the scouring pad to the inside.

When I use my Dutch oven to cook a roast, it will require more cleaning. I use a spatula to remove the food; and then it is rinsed well with water. If food is stuck on I use water and the spatula to loosen it, even bringing the water to a boil if I need to. Think about how a Chinese take out cook cleans their woks. They use a spatula, scouring pad and running water; that’s all they use between the different orders that they cook. The intense heat does kill bacteria. Back to my pot, sometimes I do have to take a pad (I use the green pads) to my pot when I must, but not often. I then continue as listed in the paragraph above.

Last edited by Lighting57 : 12-15-2011 at 03:02 PM.
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Old 12-15-2011, 02:32 PM   #13
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I've gotta try your method of cleaning cast iron. I never really knew how to do it before. I'll try your way next time.

BTW I had no thought you were a nasty cook. We've all become so accustomed to dishwashers, antibacterial everything, and nonstick whatevers that it's good to know there are others out there who still do some things the more old fashioned way. I have to pay more to skip the antibacterial crap sometimes and it irks me. I fear we're working on yet another superbug, a home grown one.
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Old 12-15-2011, 02:42 PM   #14
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Thanks for the info ladies!

I never thought any of you were a nasty cook. I was just curious why there was no problem since I've heard about not scrubbing cast iron before. I'm not sure we even have cast iron anymore...don't remember DH using one for years. We have a good set of Revere Ware. DH most often grills our food rain or shine unless it's a food that requires an oven. I do dishes so I appreciate not having to clean many icky pans.
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Old 12-15-2011, 04:36 PM   #15
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No, no, no, never a nasty cook! Cast-iron cookware is a being unto itself...

I watched my great grandmother cook with cast iron everything (and I mean everything), and clean it just as you described, but I never got to see her get rid of anything stuck to the bottom. She was just that good, I guess. Unlike me.
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Old 12-15-2011, 06:44 PM   #16
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the only thing I have to say is not to buy ceramic coated cookware. It doesn't tell you on the box but the stuff has to be hand washed ALL of it and if you do put it in the dishwasher, the coating will come off and it also discolors, take it from experience as I have a set of Rachel Ray's cookware that is ceramic. I am going with calphalon next time expense or no expense.
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Old 12-15-2011, 06:49 PM   #17
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Do you mean porcelain finished? That's what is on these.
I figured non-stick should not be put in the dishwasher anyway.
What do I know?
I've never had a dishwasher and only operated one once in my entire 54 years.
Besides, I usually can wash dishes and clean up a kitchen quicker than some folk can wipe out the dishes and load the washer.
I'll make sure I tell my daughter to hand wash only or exchange them for some other kind.
Is the Rachel Ray set a good one?

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Old 12-15-2011, 07:30 PM   #18
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Nonny... do you mean you want to put pans in the dishwasher? I can put my Revere Ware, but I usually just hand wash them anyway.
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Old 12-15-2011, 09:44 PM   #19
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[QUOTEI]'ve never had a dishwasher and only operated one once in my entire 54 years.[/quote]

I hate dishwashers. I can clean up a kitchen quicker and better without one. Even when I run it, I still need to run water in the sink to clean counters, stove top, things that won't go in the DW. It's a "labor saving" device that is soooooooo overrated, I think anyhow. On the other hand, some people can't stand long enough at the sink to do the dishes or there is some other reason they can't typically do it all by hand, for them it's a different case. I figure what the heck, if I'm running the DW anyhow I might as well throw the stainless cookware in.
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Old 12-16-2011, 11:17 AM   #20
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Now that all three of my kids are eating with regular plates and utensils, I both use the dishwasher and handwash -- the dishwasher gets plates, cups, bowls, flatware -- whatever I have *many* multiples of and the "singles" -- pots, pans, spatulas, knives, etc -- are hand washed. I usually run the dishwasher every two or three days, less often if we eat out a lot.

Sometimes, if the top rack is full but the bottom isn't, I might throw in a pot or two to fill it up so that I can run it. But most of the time, I handwash the pots, knives and cooking spatulas that we use every day.

Our most-used pots are the hard anodized kind, like Calphalon, except that it's the JCPenney brand (Cooks, I think). We used to have T-Fal, but I got tired of the non-stick coating chipping off all the time. (Our smaller pots are still T-Fal -- we don't use them much because we have Pyrex Visions pots in those sizes that we use instead. We keep them because on very rare occasions it is nice to have an extra pot or two.)

DH's grandmother requested a small T-Fal skillet and saucepan, and we bought her the hard anodized ones, with gift receipts. We're not sure why she specified T-Fal, so we used our own judgement.

I hope your daughter enjoys her new cookware! For the other comments, I have to admit I'm a bit intimidated by cast-iron, having never known anyone that has one.
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