Strange experience with cast iron

Phoebe said:

I've had a griddle for a few months now, and I have started using it
more
lately. I've cooked maybe a dozen or so times in it. It was properly
seasoned when I got it, and I mostly use it for bacon, often followed
by
things like eggs, mushrooms, toast, etc (why bother with the toaster
when
putting bread on the griddle for a few seconds seems to work fine?)

I have not been using soap, just hot water and a gentle plastic brush,
and
washing/drying/applying olive oil on it right after use. My roommates
have
not been allowed to (ab)use it 🙂

It has now gotten to the point where, after cooking on it today, and
using a
flipper to get the food off, there was nothing left on it to wash. I
mean
the coating is there of course, but there was nothing extra. Since
you're
supposed to leave the coating, letting it build up, and there was no
extra
food, I just left it on the burner for a couple of minutes while I was

eating, and put it away. Bacteria is supposed to be killed when you
preheat
(hence why not using soap is ok) so I couldn't think of a reason to
wash
'nothing' off

Comments?

Im probly overly fastidious but what about air borne bacteria? even
though you did not see anything on the griddle does not mean there was
not enough there for bacteria to grow in after the griddle cools, of
course as you mentioned heating up the grill before and after use
probably takes care of any problem but i would at least rinse in very
hot water.
---
JL

Phoebe said:

I've had a griddle for a few months now, and I have started using it
more lately. I've cooked maybe a dozen or so times in it. It was
properly seasoned when I got it, and I mostly use it for bacon, often
followed by things like eggs, mushrooms, toast, etc (why bother with
the toaster when putting bread on the griddle for a few seconds seems
to work fine?)
I have not been using soap, just hot water and a gentle plastic
brush, and washing/drying/applying olive oil on it right after use.
My roommates have not been allowed to (ab)use it 🙂

It has now gotten to the point where, after cooking on it today, and
using a flipper to get the food off, there was nothing left on it to
wash. I mean the coating is there of course, but there was nothing
extra. Since you're supposed to leave the coating, letting it build
up, and there was no extra food, I just left it on the burner for a
couple of minutes while I was eating, and put it away. Bacteria is
supposed to be killed when you preheat (hence why not using soap is
ok) so I couldn't think of a reason to wash 'nothing' off

Comments?

Be glad; be happy!
You have reached nirvana.
All is as it should be.

Ken.

"Phoebe" <[email hidden]> wrote in message
news:atC%e.258549$9A2.73009@edtnps89...

Quoted message said:

I've had a griddle for a few months now, and I have started using it more
lately. I've cooked maybe a dozen or so times in it. It was properly
seasoned when I got it, and I mostly use it for bacon, often followed by
things like eggs, mushrooms, toast, etc (why bother with the toaster when
putting bread on the griddle for a few seconds seems to work fine?)

I have not been using soap, just hot water and a gentle plastic brush, and
washing/drying/applying olive oil on it right after use. My roommates have
not been allowed to (ab)use it 🙂

It has now gotten to the point where, after cooking on it today, and using

a

Quoted message said:

flipper to get the food off, there was nothing left on it to wash. I mean
the coating is there of course, but there was nothing extra. Since you're
supposed to leave the coating, letting it build up, and there was no extra
food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?

Congratulations are in order. You have attained the first level of cast
iron transcendence. This is where it becomes a unique and invaluable
cooking tool rather than a collection of iron atoms. There simply is no
need to worry. Your griddle need never have to endure a drop of water ever
again. Simply wipe it down with a paper towel from here on out. If you
must, you can use a slightly damp paper towel but it is not necessary. Once
heated the surface will be devoid of any harmful beasties not that cast iron
makes a good home for them in the first place.

You'll know when you have attained the next and highest level when your
griddle surface turns a deep, velvety black and the tooling marks are
completely filled in with that special patina only iron cookware can
develop. When you can fry an egg on it with nothing more than a sheen of
oil then you have achieved true nirvana.

I like to prepare my cast iron before cooking by getting it nice and hot
then wiping the surface down with a folded paper towel and a dab of
shortening. Never use it to cook high acidity foods though, they'll eat
into the patina. And if a roommate does commit heresy you can always rescue
it with more patience and time after the roommate has been evicted, tortured
or both.

Paul

"Paul M. Cook" <[email hidden]> wrote in message
news:j2D%e.3628$UD6.922@trnddc04...

Quoted message said:

"Phoebe" <[email hidden]> wrote in message
news:atC%e.258549$9A2.73009@edtnps89...

Quoted message said:

I've had a griddle for a few months now, and I have started using it more
lately. I've cooked maybe a dozen or so times in it. It was properly
seasoned when I got it, and I mostly use it for bacon, often followed by
things like eggs, mushrooms, toast, etc (why bother with the toaster when
putting bread on the griddle for a few seconds seems to work fine?)

I have not been using soap, just hot water and a gentle plastic brush,
and
washing/drying/applying olive oil on it right after use. My roommates
have
not been allowed to (ab)use it 🙂

It has now gotten to the point where, after cooking on it today, and
using

a

Quoted message said:

flipper to get the food off, there was nothing left on it to wash. I mean
the coating is there of course, but there was nothing extra. Since you're
supposed to leave the coating, letting it build up, and there was no
extra
food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?

Congratulations are in order. You have attained the first level of cast
iron transcendence. This is where it becomes a unique and invaluable
cooking tool rather than a collection of iron atoms. There simply is no
need to worry. Your griddle need never have to endure a drop of water
ever
again. Simply wipe it down with a paper towel from here on out. If you
must, you can use a slightly damp paper towel but it is not necessary.
Once
heated the surface will be devoid of any harmful beasties not that cast
iron
makes a good home for them in the first place.

You'll know when you have attained the next and highest level when your
griddle surface turns a deep, velvety black and the tooling marks are
completely filled in with that special patina only iron cookware can
develop. When you can fry an egg on it with nothing more than a sheen of
oil then you have achieved true nirvana.

I like to prepare my cast iron before cooking by getting it nice and hot
then wiping the surface down with a folded paper towel and a dab of
shortening. Never use it to cook high acidity foods though, they'll eat
into the patina. And if a roommate does commit heresy you can always
rescue
it with more patience and time after the roommate has been evicted,
tortured
or both.

Paul

I agree with all above; however, EYE would never cook an egg on my
true-nirvana skillet. Yukey-yukey-poo!
I could never wash off that smell -- I just can't stand any egg odor
lingering. Others may not smell it, but I would.
Sniff-Sniff,
Dee Dee

Phoebe said:

I've had a griddle for a few months now, and I have started using it
more lately. I've cooked maybe a dozen or so times in it. It was
properly seasoned when I got it, and I mostly use it for bacon, often
followed by things like eggs, mushrooms, toast, etc (why bother with
the toaster when putting bread on the griddle for a few seconds seems
to work fine?)

I have not been using soap, just hot water and a gentle plastic brush,
and washing/drying/applying olive oil on it right after use. My
roommates have not been allowed to (ab)use it 🙂

It has now gotten to the point where, after cooking on it today, and
using a flipper to get the food off, there was nothing left on it to
wash. I mean the coating is there of course, but there was nothing
extra. Since you're supposed to leave the coating, letting it build
up, and there was no extra food, I just left it on the burner for a
couple of minutes while I was eating, and put it away. Bacteria is
supposed to be killed when you preheat (hence why not using soap is
ok) so I couldn't think of a reason to wash 'nothing' off

Comments?

Trade ya!???

Andy
http://tinyurl.com/dzl7h

"Phoebe" <[email hidden]> wrote in message
news:atC%e.258549$9A2.73009@edtnps89...

Quoted message said:

I've had a griddle for a few months now, and I have started using it more
lately. I've cooked maybe a dozen or so times in it. It was properly
seasoned when I got it, and I mostly use it for bacon, often followed by
things like eggs, mushrooms, toast, etc (why bother with the toaster when
putting bread on the griddle for a few seconds seems to work fine?)

I have not been using soap, just hot water and a gentle plastic brush, and
washing/drying/applying olive oil on it right after use. My roommates have
not been allowed to (ab)use it 🙂

It has now gotten to the point where, after cooking on it today, and using

a

Quoted message said:

flipper to get the food off, there was nothing left on it to wash. I mean
the coating is there of course, but there was nothing extra. Since you're
supposed to leave the coating, letting it build up, and there was no extra
food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?

Good job - just wipe it off with a paper towel, This will absorbed and
spread any excess fat.

Dimitri

"Joseph Littleshoes" <[email hidden]> wrote in message

Quoted message said:

Im probly overly fastidious but what about air borne bacteria? even
though you did not see anything on the griddle does not mean there was
not enough there for bacteria to grow in after the griddle cools, of
course as you mentioned heating up the grill before and after use
probably takes care of any problem but i would at least rinse in very
hot water.

The griddle is plenty hot so any bacteria landing on it would be killed.
Anything accumulating after would be killed during the heating. I don't see
any problem along those lines. The seasoning is actually the fat and oils
that have been polymerized and they are not a food source for bacteria.

Phoebe said:

food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you preheat
(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?

Bacteria is killed by heating above the danger zone (140-40 degrees F)
but the toxins they leave behind are not killed. The toxins are what
make you sick. Now was to why there was nothing to wash off perhaps it
burnt off, or something?

"R" <[email hidden]> wrote in message
news:RbF%e.73471$ct5.8528@fed1read04...

Quoted message said:

Phoebe said:

food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

Quoted message said:

(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?

Bacteria is killed by heating above the danger zone (140-40 degrees F)
but the toxins they leave behind are not killed. The toxins are what
make you sick. Now was to why there was nothing to wash off perhaps it
burnt off, or something?

Not always true. Salmonella toxin is destroyed by heat. I think botulin is
too. Look, nobody ever died from an iron skillet unless they were hit by
it.

Paul

Paul M. Cook said:

"R" <[email hidden]> wrote in message
news:RbF%e.73471$ct5.8528@fed1read04...

Quoted message said:

Phoebe said:

food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

Quoted message said:

(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?

Bacteria is killed by heating above the danger zone (140-40 degrees F)
but the toxins they leave behind are not killed. The toxins are what
make you sick. Now was to why there was nothing to wash off perhaps it
burnt off, or something?

Not always true. Salmonella toxin is destroyed by heat. I think botulin is
too. Look, nobody ever died from an iron skillet unless they were hit by
it.

Paul

The health department disagrees with you. Can you provide documentation
for these supposed facts you spew? Otherwise these facts have been
pulled out of your ass.

"R" <[email hidden]> wrote in message
news:H6H%e.73494$ct5.9592@fed1read04...

Quoted message said:

Paul M. Cook said:

"R" <[email hidden]> wrote in message
news:RbF%e.73471$ct5.8528@fed1read04...

Quoted message said:

Phoebe wrote:

>food, I just left it on the burner for a couple of minutes while I was
>eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

>(hence why not using soap is ok) so I couldn't think of a reason to

wash

Quoted message said:

Quoted message said:

Quoted message said:

>'nothing' off
>
>Comments?

Bacteria is killed by heating above the danger zone (140-40 degrees F)
but the toxins they leave behind are not killed. The toxins are what
make you sick. Now was to why there was nothing to wash off perhaps it
burnt off, or something?

Not always true. Salmonella toxin is destroyed by heat. I think

botulin is

Quoted message said:

Quoted message said:

too. Look, nobody ever died from an iron skillet unless they were hit

by

Quoted message said:

Quoted message said:

it.

Paul

The health department disagrees with you. Can you provide documentation
for these supposed facts you spew? Otherwise these facts have been
pulled out of your ass.

Another incoherent newsgroup poster who suffers a complete and total
emotional meltdown when subjected to trivial disagreement.

Paul

"R" <[email hidden]> wrote in message
news:H6H%e.73494$ct5.9592@fed1read04...

Quoted message said:

Paul M. Cook said:

"R" <[email hidden]> wrote in message
news:RbF%e.73471$ct5.8528@fed1read04...

Quoted message said:

Phoebe wrote:

>food, I just left it on the burner for a couple of minutes while I was
>eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

>(hence why not using soap is ok) so I couldn't think of a reason to

wash

Quoted message said:

Quoted message said:

Quoted message said:

>'nothing' off
>
>Comments?

Bacteria is killed by heating above the danger zone (140-40 degrees F)
but the toxins they leave behind are not killed. The toxins are what
make you sick. Now was to why there was nothing to wash off perhaps it
burnt off, or something?

Not always true. Salmonella toxin is destroyed by heat. I think

botulin is

Quoted message said:

Quoted message said:

too. Look, nobody ever died from an iron skillet unless they were hit

by

Quoted message said:

Quoted message said:

it.

Paul

The health department disagrees with you. Can you provide documentation
for these supposed facts you spew? Otherwise these facts have been
pulled out of your ass.

Oops, sorry [censored]. Forgot the link.

http://www.cbwinfo.com/Biological/Toxins/Botox.html

Paul

"R" <[email hidden]> wrote in message

Quoted message said:

The health department disagrees with you. Can you provide documentation
for these supposed facts you spew? Otherwise these facts have been pulled
out of your ass.

Wow, Paul sure pulls some accurate information out of his ass. Maybe you
should take a peek up there so see how he does it.

This implies the toxin of salmonella is destroyed by heat
http://www.baptistonline.org/health/library/infe4729.asp
Salmonella infection is caused by the toxin of an intestinal bacteria that
lives in animals and humans. It is most commonly caused by eating improperly
prepared or stored foods. It is not the bacteria itself, but byproducts
(toxins) of the bacteria that cause illness. Anything that is contaminated
with these bacteria and is not heated to destroy the toxins before being
eaten, may cause illness. Symptoms begin within one to three days. They
include abdominal pains, diarrhea, fever and sometimes vomiting. The very
young and the elderly can become very ill with this infection.

Sort of implied here also.

http://textbookofbacteriology.net/salmonella.html

Prevention of Salmonella toxic infection relies on avoiding contamination
(improvement of hygiene), preventing multiplication of Salmonella in food
(constant storage of food at 4°C), and use of pasteurized and sterilized
milk and milk products. Vegetables and fruits may carry Salmonella when
contaminated with fertilizers of fecal origin, or when washed with polluted
water.

OK, now on to botulin

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm#How%20can%20botulism%20be%20prevented

Because the botulism toxin is destroyed by high temperatures, persons who
eat home-canned foods should consider boiling the food for 10 minutes before
eating it to ensure safety. Instructions on safe home canning can be
obtained from county extension services or from the US Department of
Agriculture. Because honey can contain spores of Clostridium botulinum and
this has been a source of infection for infants, children less than 12
months old should not be fed honey. Honey is safe for persons 1 year of age
and older. Wound botulism can be prevented by promptly seeking medical care
for infected wounds and by not using injectable street drugs.

R said:

Phoebe said:

food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you
preheat (hence why not using soap is ok) so I couldn't think of a
reason to wash 'nothing' off

Comments?

Bacteria is killed by heating above the danger zone (140-40 degrees F)

This isn't quite correct. The surface needs to be heated considerably
hotter than 140°F to kill all bacteria. Cooking temperatures on griddles
will be between about 325° and 400° (when it's smoking), and will be hot
enough to sterilize the surface of the cast iron and the surface of the
food being cooked.

Quoted message said:

but the toxins they leave behind are not killed. The toxins are what
make you sick.

No. Some bacteria make toxins. Others cause diseases through their
growth. A blanket statement like the one above is incorrect.

Quoted message said:

Now was to why there was nothing to wash off perhaps it
burnt off, or something?

Or perhaps nothing stuck to a properly seasoned cast iron piece. Wipe it
with a paper towel and put it away. Forget all this uninformed bacteriology.

Pastorio

R said:

Paul M. Cook said:

"R" <[email hidden]> wrote in message
news:RbF%e.73471$ct5.8528@fed1read04...

Quoted message said:

Phoebe wrote:

> food, I just left it on the burner for a couple of minutes
> while I was eating, and put it away. Bacteria is supposed to be
> killed when you

preheat

Quoted message said:

> (hence why not using soap is ok) so I couldn't think of a
> reason to wash 'nothing' off
>
> Comments?

Quoted message said:

Quoted message said:

Quoted message said:

Bacteria is killed by heating above the danger zone (140-40
degrees F) but the toxins they leave behind are not killed. The
toxins are what make you sick. Now was to why there was nothing
to wash off perhaps it burnt off, or something?

Quoted message said:

Quoted message said:

Not always true. Salmonella toxin is destroyed by heat. I think
botulin is too. Look, nobody ever died from an iron skillet unless
they were hit by it.

Paul

Quoted message said:

The health department disagrees with you. Can you provide
documentation for these supposed facts you spew? Otherwise these
facts have been pulled out of your ass.

Actually, the health department thinks what you wrote is pure [censored].
The comments about salmonella and botulinum toxin is correct.

Here's some scientific information for you so you don't post
belligerent, erroneous [censored] like this again:

<http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/>
<http://www.cfsan.fda.gov/~dms/a2z-b.html>
<http://www.extension.umn.edu/distribution/nutrition/DJ3521.html>

HAND

Pastorio

"Phoebe" <[email hidden]> wrote in message
news:atC%e.258549$9A2.73009@edtnps89...

Quoted message said:

I've had a griddle for a few months now, and I have started using it more
lately. I've cooked maybe a dozen or so times in it. It was properly
seasoned when I got it, and I mostly use it for bacon, often followed by
things like eggs, mushrooms, toast, etc (why bother with the toaster when
putting bread on the griddle for a few seconds seems to work fine?)

I have not been using soap, just hot water and a gentle plastic brush, and
washing/drying/applying olive oil on it right after use. My roommates have
not been allowed to (ab)use it 🙂

IMHE, plastic brushes scrape off some of the black iron oxides.

I prefer a long-handled natural bristle (veggie) brush because 1) it can
stand the pan's heat and 2) it does less damage to the black oxide.

Normally, if one has a method that works for them, usually I say "stay with
it".

However, for my five 25+ yr old never-seen-soap-or-water iron pans, I
will mention that I have used the following slightly different method, which
creates the black oxide fairly quickly and maintains it well:
When the meat is removed from the hot pan and while the pan is still
med-high hot, I immediately-without-setting-the-pan-down drain off the
grease and then rub the hot surface with a cold-water "quick-dipped" natural
bristle brush (a brush run under cold water for a second or two and the
excess half-heartedly shaken off). Lots of steam, but any food stuck to the
pan releases completely in a few seconds.
I wipe the back of the pan with a paper towel if I had some spill.

whatever works....

fwiw.....

Quoted message said:

It has now gotten to the point where, after cooking on it today, and using

a

Quoted message said:

flipper to get the food off, there was nothing left on it to wash. I mean
the coating is there of course, but there was nothing extra. Since you're
supposed to leave the coating, letting it build up, and there was no extra
food, I just left it on the burner for a couple of minutes while I was
eating, and put it away. Bacteria is supposed to be killed when you

preheat

Quoted message said:

(hence why not using soap is ok) so I couldn't think of a reason to wash
'nothing' off

Comments?