This is not true = I have cooked with cast iron pans and griddles for 30 years and wash with soap, scrub with steel scrubbies.. once they are seasoned well and used regularly, I have NEVER ruined one or had any problems frying, baking or cooking in them. Lighten up folks!
03/16/2016 - 4:12pm
I have a very old 10-inch cast iron skillet that I bought about 20 years ago at a flea market for $8.00 (can't imagine who wouldn't want to keep it). It was kind of rusty, so I scrubbed it with a soapy brush and hot water, then I oiled it well and just left it in the oven...anytime I used the oven, the skillet was in there getting heated up over and over. I finally took it out after a few weeks and scrubbed it with salt and oil, and I've used it for nearly every meal since. I have a full set of stainless steel cookware that I paid a fortune for 45 years ago, and I still use it sometimes, but the iron skillet is always my first choice when I begin to prepare a meal. I just love this skillet!
03/15/2016 - 1:57pm
Why do you have to be Jewish to use Non Kosher salt ? many recipes call for it's use, The differences are here plus the grain size much larger
Regular” or “table” salt does usually contain an anti-clumping agent, like calcium silicate or sodium ferrocyanide, and iodine (see Why Iodine is Added to Salt). Kosher salt usually doesn’t contain either of these things, though occasionally some manufacturers do put an anti-clumping agent in. But this is rare and even when they do, it’s usually much less than is in table salt.
08/29/2014 - 1:01pm
Why kosher salt? Any specific reason for this? In a non-Jewish home will it really make any difference as it is still Sodium Chloride?
08/03/2014 - 12:01am
when I got my new cast iron the directions said to bake them in a hot oven then to rub them well with oil is this a good method? I have a skillet that tends to stick in the middle any ideas on how I can fix this?