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Wooden Spoons and Mineral Oil

Why do people think mineral oil is not safe. It was prescribed to my mom 2tbs a day with orange juice after her surgery to help with well you know, and it only kept her regular. Mineral oil is very safe and people have been oiling wood bowls, spoons and boards with it for years. Cooking oils and yes even olive oil are not recommended for this as they do go rancid eventually.

Apr 27, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

I cant imagine why oiling wood spoons would make someone a snob or what one pays for something has anything to do with that. I take care of all my things. It means that I can keep and use them for a much longer period of time. I also love old stuff, so why not keep a cheap spoon for 20 years as long as you take care of it. Taking care of your stuff does not mean you are a snob... dont get it, I guess.

Apr 25, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Oh my this is like running a horse into the ground and THEN beating it to death! Is there really anymore to say about CI.. :Lets just all agree that were a bunch of closet cast iron snobs...Im done and fixing to go put a fork in it.. my roasted chicken and stuffing, that is!

Mar 10, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Had to LOL when I read about your cast iron wedding pans.. I was born the oldest daughter of 6 kids to working parents, my mom always used CI and I learned to cook in it very early. Sometime later in the early 60s she got herself all new shiny pans and kicked most of the CI to the camping box, except for a skillet for cornbread.. It took me about a year to get it all back in the kitchen a piece at a time. When I married my second husband, his mother and sister felt so sorry for me having to use those heavy ugly black pans and not only bought me one set of Stainless steel pans, they bought me two.. Sold one and the dog still uses the big soup tureen from the other for his water.. that stuff has held up great for HIM....Some people just dont understand CI, but my sister in law has since started buying and using CI too..

Mar 10, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

Hey just wanted to say thanks for the heads up on the drying oils. I used linseed oil and they really look nice I have used one and it did quite well, but will wait till the others dry a while longer and reapply.. Ive been wanting to know this for years..

Mar 09, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Please forgive me, I am new to the list and I did use it in earlier posts on this subject after writing it all out. Made in China..

Mar 05, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

Thank you, Ill give it a try, but may have already found my answer.

Mar 04, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Well I certainly hope you are not referring to me.. rather snobbish of you to judge anyone who does not agree with you. Its ok that I dont like your MIC cast iron. Its my personal choice and its nothing against you personally. If you like it and use it, thats all that should matter to you. My opinion is just that and you have no right to attack it. snobbish for sure..

Mar 04, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

And that spoon is a fine thing and should be passed down to a family member who will cherish it as you do.

Mar 03, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

Thanks for the link.. I have lots of linseed oil, so Ill give it a try and let you know how it works when I get around to cooking again... Ok this is really off topic, but I came to this list to ask a question and still cant figure out how to start a new thread. I got side tracked with this original post.. so how do I start a new question..

Mar 02, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

Im not sure what drying oil is, but will give the beeswax a try. I only oil them to keep them looking nice, but have to do it often. Most of mine are all different kinds of wood and from around the world. Many yrs ago I bought them from a lady who had collected them all in her travels. They were never used, just collected. I must say some have developed a patina, but most of them just dry out after use, so Id like to keep them looking nice, but thats the only reason I do it. thanks for the heads up on the beeswax.

Mar 02, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

LOL and I must agree with you..Makes you wonder how it all survived to be so desirable today.. maybe we do fuss way too much..

Mar 01, 2011
artist1 in Cookware

Wooden Spoons and Mineral Oil

(Note: This thread was split from http://chowhound.chow.com/topics/7678... -- The Chowhound Team)

Ah Aggie Cat, please tell me more about the wood spoons and mineral oil. I use it on my wood spoons too, but have to do it almost everytime I use them, which is all the time! Do you have a special way of doing it so that a nice patina STAYS on it.. Id really love to know how to do that.

Mar 01, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

I dont notice that they are heavier although they may be a bit thicker, the metal is definitely inferior to the old. I discovered the heat retention thing when making two identical dishes. One for us and one for another family.. The MIC cooled way faster than the other.. Im used to turning off oven dishes and allowing them to finish cooking in the DO heat..that was not a good idea with the MIC.. You are free to do the test yourself. Anyway why would someone buy MIC when the lodge and much of the old CI is so inexpensive.. Buy American when you can and if you buy used from an American you are at least helping one out.. But I feel that I am giving a fair and honest eval of this DO..The only one that I have seen that is so much heavier is the Wenzel brand and its ridiculously heavy and does not perform better.. Sorry if you disagree, but hey, test it yourself..

Mar 01, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

And I have no reason to doubt you. Like I said it comes highly recommended by those in the know.. Lodge is USA made and therefore does not fall into the Made in China category. I have no experience with Lodge, because like I said before, the preseasoning is not for me. Whatever works for someone and what they prefer is a matter of personal choice. Personally, I prefer my old stuff to anything new.. but thats me. and my only made in China DO does not hold heat for any length of time. Happy Cooking, Debra

Mar 01, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

that is true, but if the pots are the same size and shape and hit with the same ammount of force and both being ci they should ring true.. they do not.

Feb 28, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Ah yes, dont forget the wine..

Feb 28, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Not so.. bacon is great for cast iron.. the salt is good for it too.. not enough sugar to matter, Sugar cannot damage the iron ever, but it can remove some seasoning. I bake upside down cake in mine all the time and then just simply season on the stove top and its great again.. The reason I use pure lard for seasoning is that it burns at higher temp than oils and therefore I can get the pot smokin hot, opening the iron more to receive the seasoning.

Feb 28, 2011
artist1 in Cookware

cast iron

Oh but it is.. I have cooked pulled pork in the old and turn ir off early and let it cook, the same method in the made in china, will let you down.. I know, I tried it.. I wont throw the DO away of course and will use it for baking or such.. I did tell the guys on my DO Society, that i have one and almost got laughed off the list.. They do like the Lodge tho, but to me, I just dont like the preseasoning period, but if buy new, buy the USA made Lodge..

Feb 28, 2011
artist1 in Cookware

cast iron

Well I thought I just did in another post...But here goes and please remember this is just my opinion.. I have used CI exclusively for over 40 years and have a nice working collection. I was recently given a CampChef DO.. The texture is not polished like the old, instead of polishishing it, it is left rough, sprayed with oil and baked into at extremely high temps..Its pernament and not seasoned with food over time.. Yes it should be reseasoned often on the stove top and it does ok if you dont care about even heat cooking heat, heat retention and metal purity.. In testing the difference, it is most noticeable when you put two of comparable size and shape together and tap each with a large stainless spoon. The old rings true, like a bell, the other thud clangs.. You can get old CI at comparable prices if you shop around. And as for the campchef, well it came to me, sticky, smelly and soap mixed in the oil.. quite a nasty mess.. If you use my salt and oil cleaning method I guarantee you will never feel the need to use soap again.. Happy cooking, D.

Feb 28, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

Heres what happens when you season a pan. As the metal heats up it expands and fissures or pores as some like to call them. open up in the metal. The hotter the metal the larger the fissures. As you rub the oil, i use lard, over the whole surface it seeps into the fissures and then once cooled the fissures close up and trap the oil in the metal and this is seasoning. Any left over oil should be wiped totally away as its only surface oil and can become sticky. Remember hot hot hot!

Feb 28, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

very true and dont sweat it if thats what you prefer, but my only cookware for over 40 years has been CI and I do know a thing or two about it.. and if someone really thinks that made in china preseasoned is really all ci well just take a long stainless spoon and tap the new stuff with a comparable piece of the old stuff.. one rings.true,. one kind of thud clangs. I have done many tests to compare and they just arent really comparable for even heating etc and thats important to me. . the new stuff holds heat like 10 mins at the most, not my old stuff and the old stuff can be as cheap as the new, if you ebay, yard sale, barn sale, etc.. But hey its just my opinion and really in the scheme of things means nothing.. just thought Id share..

Feb 28, 2011
artist1 in Cookware

I beg you, can we stop all this hand-wringing and snobbery about cast iron

The reason you dont use soap is cast iron is porous and absorbs the soap if washed in hot water. Therefore often causing a sticky pot when seasoned and or the soap will leave a taste.. I wipe the pot clean as I can.. Heat it up a little, put oil and salt and wipe all food away and then rinse with hot water, towel dry, put on stove and heat to almost smokin wipe all over with lard, let cool and wipe away all oil that was not absorbed when the iron was hot and use again..

Feb 27, 2011
artist1 in Cookware

cast iron

Im getting that this pot has sat out and rusted for years. Have someone sandblast it that knows what they are doing and then season several times stove top and oven. The hotter you get the iron the better. I have many pieces of ancient cast iron that looks new. I have only used this method as a last resort on a terribly rusted waffle iron.. As for your pot, yes it can be just too rusted and pitted to be of any use, but heck give it a try. This new stuff is just not worth the postage. Avoid made in China at all cost. The texture, balance and weight of REAL cast iron is far above anything you buy new. Cast iron is not carefree cookware, but easy once you learn how. Go ahead and give that old pot a blast! Any patina is just old seasoning, and it can all be reseasoned.

Feb 27, 2011
artist1 in Cookware