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Wildfood.info • View topic - Cast Iron Frying Pan

Cast Iron Frying Pan

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Cast Iron Frying Pan

Postby Gruney » February 12th, 2020, 9:51 am

I have a Lodge non-enamelled cast iron frying pan, which I have carefully maintained - regularly seasoned, and avoided any sort of acidic ingredients, for which I've used a stainless steel one, which can sometimes be inconvenient. I'm beginning to wonder if I've been a bit too precious with this pan, which after all, is supposed to be the real "hard knock" of the kitchen. Obviously I wouldn't want to prejudice the seasoning I've carefully built up, but am wondering if a short exposure to wine say, for a pan sauce, would have any effect. Intuitively, I can't believe it would. The information on-line, and in the books I've read is conflicting, and I'm hoping someone may have some practical experience, please.

Edited to add - At the back of my mind I feel I may have asked something similar many years ago, in relation to a carbon steel pan, but you know what it's like when you start to get a bit older.
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Re: Cast Iron Frying Pan

Postby scullion » February 12th, 2020, 10:10 am

if it's well seasoned a short exposure to wine should be ok, i would have thought.
a quick wipe round with oil and heat up afterwards won't come amis though.
the only unenamelled cast iron pan i have now is a small oval skillet that i keep for roasting spices. i seem to remember that the larger one i had survived a few episodes of wine/tomatoes etc without much trouble (it went to a charity shop - which i regretted as soon as it was done - not my choice).
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Re: Cast Iron Frying Pan

Postby Gruney » February 12th, 2020, 10:12 am

Thanks Scully. I know it's daft, but I 'm quite fond of the thing.
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Re: Cast Iron Frying Pan

Postby StokeySue » February 12th, 2020, 11:24 am

I’m with scully, I don’t have any cast iron but I do have a black wrought iron pan that I’ve had for well over 30 years and I reckon it’s now bomb proof, and I don’t worry about it. If I make a sauce in it I rinse it out with water, never soap of course, dry it on the hob, and wipe with oil while still warm.
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Re: Cast Iron Frying Pan

Postby suffolk » February 12th, 2020, 11:24 am

I tend to agree with Scully ... an occasional splosh of wine shouldn’t cause damage ... after all it won’t be prolonged exposure like with a casserole ... especially if you give it a bit of tlc afterwards as she says.

And if it does then you can start again with the seasoning, but I don’t think you’ll have to.

I think cooks used wine long before they had stainless steel, enamelled or Teflon coated pans etc.
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Re: Cast Iron Frying Pan

Postby Gruney » February 12th, 2020, 12:06 pm

Thanks all.
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