gallantwarrior
Gold Member
I usually "clean" my well-seasoned cast iron by scraping it vigorously, if needed, and applying a new coat of oil. It doesn't even always need the oil, either. Can't be the taste, it's practically non-stick, and no amount of copper cladding can beat cast iron on a cast-iron wood-burning cookstove (or propane, for that matter)! Extra tough, burnt on stuff can be removed by applying a coat of salt with a half a potato, rinse in water and apply a light coat of oil, bake the oiled pan.How about a decisive n tree?Okay, I'm freshly back from the laundry room, and all I have to say about that is:
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Also I have some decisions to make and would appreciate some thoughtful insight.
In reorganizing and culling the stuff in my kitchen, I realize that decades of baking, broiling, toasting etc. have left a lot of my baking pans and sheets looking pretty crappy.
So the decision is:
1. Leave them looking crappy--they still do function.
2. Expend the considerable elbow grease necessary with stainless steel cleaner and Brillo or S.O.S. pads to clean them up.
3. Throw them away and get new ones.
What do you think?
Here we go: do you serve the baked goods in the same dish or pan they were baked in?.yes, throw the pan away and buy a new one.
Did you decide to throw away the dish? How about PMing Nosmo about a new Fiestaware dish?
If no, you do not serve in that dish, keep it.
Is that pan beyond the point of a thorough cleaning?
If yes, throw it away for hygienic reasons.
If you throw it away, why not PM Nosmo about getting a new Fiestaware dish?
See how some simple it is?
I sense a trend, not much is getting clean...![]()
I posed the same question on Facebook and got about 40 responses. The overwhelming vote was to have one or two pretty oven to table dishes or pans and keep those old crusted seasoned pans because they cook like no other. For sure a well seasoned cornbread pan is going to cook that wonderful cornbread like a shiny new pan cannot. One old classmate said she used all that elbow grease and shined up her mom's cornbread pan so that it looked like new. It never cooked that wonderful crusted just right cornbread again.
So thanks for your input everybody. Just keeping them is certainly the cheapest and most pain free option.