OT: Food related topic, frying pans (sensitive souls abstain)

CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION

I have purchased a carbon steel frying pan, two-person omelet sized. I already had a carbon
steel crêpière.

Concurrently, there was a show on the Food Network (Cookworks, I believe) this week where the chef
indicated that her carbon steel pans were seasoned with heated oil and coarse salt and that she
never washes the pans nor put water in them. Coarse salt is used for all cleaning of food stuck to
the surface. I have used it and found it worked quite well to remove the gunk on the surface of the
pan. Obviously, once the pan has developed a patina, it will require less vigorous cleaning than the
first times it gets used. My guess is you avoid water because the steel tends to rust.

Does anyone else have carbon steel? How do you clean yours.

--
"The problem with the French is they have no word for entrepreneur."

attributed to George W. Bush by Tony Blair via Baroness Williams

Michel Boucher wrote:

> CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION
>=20
> I have purchased a carbon steel frying pan, two-person omelet sized. I=
=20
> already had a carbon steel cr=EApi=E8re.=20
>=20
> Concurrently, there was a show on the Food Network (Cookworks, I=20 believe) this week where the
> chef indicated that her carbon steel pans =

> were seasoned with heated oil and coarse salt and that she never washes=
=20
> the pans nor put water in them. Coarse salt is used for all cleaning=20 of food stuck to the
> surface. I have used it and found it worked quite=
=20
> well to remove the gunk on the surface of the pan. Obviously, once the=
=20
> pan has developed a patina, it will require less vigorous cleaning than=
=20
> the first times it gets used. My guess is you avoid water because the =

> steel tends to rust.
>=20
> Does anyone else have carbon steel? How do you clean yours.
>=20

I do have a carbon steel wok and have cleaned it with water and a wok=20 bamboo brush 'cause
that's what the instructions that came with it=20 said. Maybe I shouldn't, dunno but I'll I'lll
check it out. It hasn't=20 hurt yet though and it's about 10 years old. It's never seen any=20
detergent though.

--=20 Steve

Men are from Earth. Women are from Earth. Deal with it.

On 14 Dec 2003 20:13:24 GMT, Michel Boucher <alsandorz@rogers.com>
wrote:

>CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION
>
>I have purchased a carbon steel frying pan, two-person omelet sized. I already had a carbon steel
>crêpière.
>
>Concurrently, there was a show on the Food Network (Cookworks, I believe) this week where the chef
>indicated that her carbon steel pans were seasoned with heated oil and coarse salt and that she
>never washes the pans nor put water in them. Coarse salt is used for all cleaning of food stuck to
>the surface. I have used it and found it worked quite well to remove the gunk on the surface of the
>pan. Obviously, once the pan has developed a patina, it will require less vigorous cleaning than
>the first times it gets used. My guess is you avoid water because the steel tends to rust.
>
>Does anyone else have carbon steel? How do you clean yours.

I believe a crepe pan I purchased years ago may be carbon steel. It says "made in France" on the
bottom and "18" is stamped on the top of the handle. I was *very* careful of it for some time, but
never heard of cleaning with salt. I'm fairly sure I washed it and dried over a stove burner (as I
do my wok) 'til all water was evaporated. Now I use a non-stick for crepes and the French pan is my
choice for toasting nuts and sesame seeds, after which I don't clean it at all, except to wipe out
with a paper towel. It *has* developed a "patina" inside and a couple of teensy spots of rust
outside. I don't see how one could prevent *all* liquids from contacting a cooking pan. Crepes have
moisture; even pan-broiling a steak releases moisture.

IMO, these "rules* about how to treat cookware are not very useful. I can see where coarse salt
could "scrub" a pan, but the real point is that many iron/steel utensils acquire a comfortable 'non-
stick' surface through use and baked-on fat. This doesn't mean one never wants to remove ordinary
cooking residue. Just that we should be aware of 'natural' non-stick, and not try to make thoroughly
used pans look like new.

"Michel Boucher" <alsandorz@rogers.com> wrote in message
news:Xns94519ADB188B9mortimertherat@130.133.1.4...
>Bullshi#

Your the sorriest troll that erver infeested this news froup.

> "The problem with the French is they have no word for entrepreneur."
>
> attributed to George W. Bush by Tony Blair via Baroness Williams
>
Never happened. You mite spew this bull**** but we never will.

The Real People

----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeed.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= 19 East/West-
Coast Specialized Servers - Total Privacy via Encryption =---

"Michel Boucher" <alsandorz@rogers.com> wrote in message
news:Xns94519ADB188B9mortimertherat@130.133.1.4...
> CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION
>
> I have purchased a carbon steel frying pan, two-person omelet sized. I already had a carbon steel
> crêpière.
>
> Concurrently, there was a show on the Food Network (Cookworks, I believe) this week where the chef
> indicated that her carbon steel pans were seasoned with heated oil and coarse salt and that she
> never washes the pans nor put water in them. Coarse salt is used for all cleaning of food stuck to
> the surface. I have used it and found it worked quite well to remove the gunk on the surface of
> the pan. Obviously, once the pan has developed a patina, it will require less vigorous cleaning
> than the first times it gets used. My guess is you avoid water because the steel tends to rust.
>
> Does anyone else have carbon steel? How do you clean yours.
>
> --
> "The problem with the French is they have no word for entrepreneur."
>
> attributed to George W. Bush by Tony Blair via Baroness Williams

We don't need lying ****worms like you to advance our ideas. Take the mis-qoute out of your sig and
deal with the world on an even keel. Your a bungmuncher, Howard the First

----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeed.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= 19 East/West-
Coast Specialized Servers - Total Privacy via Encryption =---

"Mr. Wizard" <spacedog@yahoo.com> wrote in
news:3fdcf529@giga.realtime.net:

> "Michel Boucher" <alsandorz@rogers.com> wrote in message
> news:Xns94519ADB188B9mortimertherat@130.133.1.4...
>>Bullshi#
>
> Your the sorriest troll that erver infeested this news froup.

Yeah, the froup will never recover. You don't even know what a troll is, do you.

>> "The problem with the French is they have no word for entrepreneur."
>>
>> attributed to George W. Bush by Tony Blair via Baroness Williams
>>
> Never happened.

Never said it did, but knowing Georgie Porgie it probably did anyway.

> You mite spew this bull**** but we never will.

Mite? At any rate you reserve your bull**** for targets of vacuous opportunity, like people who post
humourous comment about George Bush. Bravo. Huzzah! A real point I can get behind. Don't criticize
the source of the ****, criticize the receiver of the ****. So much wisdom in so few words...

> The Real People

Bwahaha!!! Don't make me laugh...my lips are chapped.

--
"The problem with the French is they have no word for entrepreneur."

attributed to George W. Bush by Tony Blair via Baroness Williams

"Howard Dean" <tootpuffer@aol.com> wrote in
news:3fdcf70c$1@giga.realtime.net:

>
> "Michel Boucher" <alsandorz@rogers.com> wrote in message
> news:Xns94519ADB188B9mortimertherat@130.133.1.4...
>> CAUTION CAUTION -- THIS IS A FOOD RELATED TOPIC -- CAUTION CAUTION
>>
>> I have purchased a carbon steel frying pan, two-person omelet sized. I already had a carbon steel
>> crêpière.
>>
>> Concurrently, there was a show on the Food Network (Cookworks, I believe) this week where the
>> chef indicated that her carbon steel pans were seasoned with heated oil and coarse salt and that
>> she never washes the pans nor put water in them. Coarse salt is used for all cleaning of food
>> stuck to the surface. I have used it and found it worked quite well to remove the gunk on the
>> surface of the pan. Obviously, once the pan has developed a patina, it will require less vigorous
>> cleaning than the first times it gets used. My guess is you avoid water because the steel tends
>> to rust.
>>
>> Does anyone else have carbon steel? How do you clean yours.
>>
>> --
>> "The problem with the French is they have no word for entrepreneur."
>>
>> attributed to George W. Bush by Tony Blair via Baroness Williams
>
> We don't need lying ****worms like you to advance our ideas. Take the mis-qoute out of your sig
> and deal with the world on an even keel. Your a bungmuncher, Howard the First

--
"The problem with the French is they have no word for entrepreneur."

attributed to George W. Bush by Tony Blair via Baroness Williams

"Mr. Wizard" <spacedog@yahoo.com> wrote in message
news:3fdcf529@giga.realtime.net...
>
> "Michel Boucher" <alsandorz@rogers.com> wrote in message
> news:Xns94519ADB188B9mortimertherat@130.133.1.4...
> >Bullshi#
>
> Your the sorriest troll that erver infeested this news froup.
>
> > "The problem with the French is they have no word for entrepreneur."
> >
> > attributed to George W. Bush by Tony Blair via Baroness Williams
> >
> Never happened. You mite spew this bull**** but we never will.
>
> The Real People
>
>

It's working though. I love seeing conservatives twisting and writhing over what's said about their
hero. Real people, my ass. You idiots couldn't fall out of a tree.

OB Food, helped butcher a coupla pigs today; one named **** Cheney and the other was named GWB. At
least the pigs hadda heart that worked. ;-P I ended up with some good bacon and a coupla hams.
Smoke, smoke, smoke that belly-ret.

Jack Retributathon