Re: Re-seasoning cast iron

[Guest guest]

Suze-

>Is my brother correct about the drastic temp changes weakening the pan, and

>is it reasonable to assume that I've damaged the cooking surface by doing

>so?

He's absolutely correct that substantial temperature changes are

weakening the pan. Eventually it might shatter.

As to the cooking surface... less likely, because it shouldn't have

either a metallic or a crystalline structure. It's just (supposed to

be) amorphous carbon. I suppose some sheets could wind up flaking

off or loosening from the rest, though, so it's certainly not

impossible. I don't have much experience with cast iron, though, so

I don't know whether this is the usual behaviour.

>I can't afford anything more than inexpensive cast iron or stainless steel

>at the moment, and I just need 1 med. skillet to get along. Which is the

>lesser evil?

Neither should be used with anything acidic... The lesser of two

evils? I really don't know. Do you have any flea markets where you

could get cheap but good enamelware? Cybernox, unfortunately, costs

an ungodly fortune, or I'd have a lot more of it, and of course Le

Creuset isn't exactly cheap either.

-