I know it's a stop-gap measure when a non-stick pan looses it's coating (I can't find the reference).
The purpose for cleaning with salt is that it is an abrasive, and helps remove anything sticking to the pan, without being harsh enough to remove the seasoning.
Its not a stop-gap measure for poor seasoning; it is intended to preserve the seasoning. The main issue is avoiding soaps and detergents which would tend to remove the seasoning that makes cast iron fairly non-stick.
http://en.wikipedia.org/wiki/Cookware#Cast_iron In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that and why? Secondly, does it even apply to the newly seasoned cast iron cookware?
stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food... which claims that the buzz is caused by microscopic vibration of the layers of a sandwiched bottom. This cannot be the case, as the cast iron pan definitely has no sandwiched bottom, and yet it does... to prevent it? EDIT: I don't believe the explanations I have heard till now. "Poor sandwiched construction" is out of question, as it happens with a pan cast as a single piece. "Bottom vibrates against
I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the arguments I hear in favor of carbon... surface?) I would be especially happy to hear from somebody who has compared both kinds of cookware on induction, to know how they compare under real conditions. Here are the pans I am considering... to wait for the heat to get conducted through the heavy material? And of course, I want to keep all the advantages created by the thicker pan's thermal mass. I also have the option to get forged iron
We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean. Even the best scrubbing leaves kind of a hazy look on them. Additionally, the exterior of our most used pan is darkly stained, kind of like a well-seasoned cast iron pan. Is that okay, or do I need to clean it better too?
There was a question asked here about using cast iron on glass top ranges. In the responses, there was a link to an article about cast iron equipment. Here is a quote. There is also an almost..., there is no guessing just real experiences. How do you polish the cast iron to make the bottom smoother? Did you see an improvement? ... the pan or pot bottom smooth! Readers have reported to us that they have done just that, with excellent results. We don't have details, but we'd guess that two grades of sandpaper, a coarse
I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years. There's nothing physically wrong with them except for those few microns of Teflon that are flaking off. I'm wondering if I can scrub off the non-stick coating and season the pan as I do my cast iron skillet (coat with oil, then apply high heat in the oven). I'd... convincing or thorough. So - can I get that beautiful dark glossy patina on my aluminum pan, or is it destined to be a food magnet?
I have a copper cookware set. I understand that the copper portion isn't dishwasher safe, but what about the lids? I assume since they have no copper on them, they are dishwasher safe. My Cookware Set
http://whatscookingamerica.net/Information/CastIronPans.htm All new (not old cast iron cookware) cast iron pans and skillets have a protective coating on them, which must be removed. Is this information correct? What is the point in buying a seasoned cast iron cokware if we have to remove the seasoning then?
I commonly use a technique when caramelizing onions, in which I add the sliced onions to a pan with salt, oil, and water. The water softens the onions and helps cook them evenly such that by the time it all boils away, they caramelize quickly and evenly. I decided to use this technique on garlic the other day, when making a garlic and oil sauce for pasta, and was surprised to find that the garlic turned a fairly vivid shade of purple! What happened? Was it some reaction the garlic had to the boiling? Or could it have been a reaction with the cast iron pan I was using?