Quote:
Originally Posted by jyl
I wish the typical cast iron skillet had better handles - longer and more raised. Riveted-on would be fine with me. I like the easy clean up and heat retention. Does the seasoning hold up if used for wet duty, e.g. simmering a sauce? I've never tried.
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You can get cast iron pans with wooden long handles. But they may be more $ than the lodge camping store / wal mart buy.
The seasoning holds up well to sauces. The only thing you can not do is leave wet food in the pan (i.e. put leftovers in the fridge, still in the pan). That will bring out rust.
The seasoning is easily recovered if it should "wear" off. There is nothing magic about the seasoning. The trick is to not clean the pan with soap or even very hot water. Just scrape and wipe it clean and add some oil if required.
George