Conference turris::cooks

  We also have an old enameled cast iron fondue pot, and haven't had any
  problems as long as we let it soak overnight. Have you tried this?

    My husband figured out that it's easier to clean crocks when we make
    french onion soup au grautin with cold water. The cold water makes the
    leftover cheese hard and it's easier to get off then when it's soft
    and warm. It's worth a try.
    
    Linda
    
    

It may help to drop in one of the "fizzing cleaner" tablets intended to 
sterilise and clean dentures. (Old trick learned in batchelor days - it'll
clean stains and detritus left to dry for days on end that often aren't shifted
by a dish washer...)

/. Ian .\

    If it's enameled with porcelin, fill the pot, 1/2 way with water and
    a couple of tablespoons of baking soda.  Place on the stovetop and
    allow the liquid to boil *slowly*.  This should rid the pot of the 
    stains, etc.
    
    If this is a cast iron pot, soap should NEVER touch the pan.  It
    should be pre-treated, cleaned only with hot water.  Inside AND out.
    
    
    /gail

Gail,

	I haven't a clue what it's enameled with but I can try it anyway. It 
won't do any harm will it?

	Why shouldn't soap be used on a cast iron pot? Is that just when it's 
plain cast iron or does it count when coated too.


	Thanks,

		Mair�ad.

    the reason soap should never be used is that type (cast iron)skillet/pot, 
    etc has been *seasoned* inside and by not scrubbing the outside, on 
    certain pans, helps control and insulate the heat.
    
    you'll never have to use oil, butter or a non-stick spray on the
    skillet/pan since it's been seasoned (flavor) and has a permanent
    non-stick surface.  again, this is not a *nouveau* type of trick;
    this has been done for years.
    
    /gail

RE: .7

You're assuming that the cast iron pan *has* been seasoned.  If it has been
seasoned, it has a thin film of polymerized oil on it, which seals the pores in
the cast iron and gives a relatively non-stick surface.  Washing with soap
removes this film.

If you get rust spots on cast iron, or it otherwise becomes unseasoned, it's
a good idea to give it a thorough scrubbing with fine steel wool, a good wash
with hot, soapy water, and then re-season it.

--PSW

    rust spots occur simply because the skillet/pot has been
    scrubbed/washed.  just avoid doing that all together.  if you
    allow the skillet/pan to soak with just hot water for a few, all
    the food will be removed.  i have some moderately priced cookware 
    and some expensive cookware (calaphon) - i treat each one the 
    same way.  doing this with pans that have the non-stick surface of 
    silverstone works wonders!!!  there's also a difference in taste too!
    
    
    /gail

Hi,

	I don't think it's been seasoned. There's no oily layer on it anyway. 
Would it be a good idea to season it and if so how do I go about it?

	Thanks,
		Mair�ad.

    If it is enameled, there is no real need to season it.  
    
    If it is just bare metal, clean it well, then wipe it with vegetable
    oil and heat it until the oil just barely begins to smoke.  Then remove
    the pan from the heat.  If there pan has no wood handles, or is
    generally oven proof, it can be baked at 400 for about 30 minutes to
    cook the oil.  I find it helps to repeat this process everytime the pan
    is used... cook in it, clean it (no soap, hot water), season it some more.
    Also, the heating will evaporate the water and help prevent rusting.  You 
    will notice that the pan will become more and more non-stick as the 
    seasoning layer builds up.  This layer should not feel oily, though.

  I recall reading instructions for seasoning that recommended seasoning
with peanut oil instead of vegetable oil, since peanut oil breaks down at a
higher temperature.

--Sharon

I would think that the higher the quality of the oil the better is a good rule
of thumb.  But, you have to heat it until it starts to break down, anyway (i.e.,
reaches the smoke point).