Re:The Minimum Viable Kitchen
by tptacek on Thursday January 10, 2013 @03:23PM
(#5039508)
Isn't it the opposite? Doesn't seasoning of cast iron allow you to cook acid foods? Washing your pan is what breaks down seasoning, but also, seasoning is easy to fetishize. Just wipe the pan down with canola and stick it in a fast oven. Seasoning cast iron is even easier than sharpening a knife.
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Correct. A properly seasoned pan creates a barrier between the food and the iron. How do you know if your pan is properly seasoned? If you can't soak it overnight in water and/or air dry it without seeing rust, it's not seasoned properly.
Re:The Minimum Viable Kitchen
by danielweber on Thursday January 10, 2013 @04:28PM
(#5039853)
Thank you! Turns out my skillet has lost some of its seasoning. Whether this is because or in spite of how we use it for spaghetti sauce so much remains to be seen.
Re:The Minimum Viable Kitchen
by mattmaroon on Thursday January 10, 2013 @03:40PM
(#5039595)
Takes a lot longer though. I don't want to bake a pan for 2 hours every time I use it.
Re:The Minimum Viable Kitchen
by danielweber on Thursday January 10, 2013 @03:55PM
(#5039677)
I find cast iron very easy to take care of -- much easier than non-stick (but perhaps we use our non-stick for only messy things). Dump out the food, wipe it out, put back on the still-warm burner, put in some oil.
If something particularly hard to clean was in there, I do what scouts do on a campout: put an inch of water (with a little oil) in and set it to boil, then go back to the "wipe it out" step above.