Ghost of Cooks Past


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So I have, use and LOVE a decent collection of cast iron pans. 2 are Wagners (I know one for sure but not the other). I have a 9" Wagner egg skillet? I know it's Wagner as it's cast in the bottom. The other 9" was one I got from my grandma. Dad said she had it from as long as he can remember and he turns 94 Thursday. Anyway those 2 have smooth interiors. They don't seem as susceptible to holding odors as the Lodge pans and dutch oven does. If I cook anything in them that is "fragrant" (garlic, seasonings i.e. from taco meat, fajita and so on) the aromas (ghosts) of those past cooks are there for a long time. I can get rid of it mostly with baking soda scrub and hot water. But, it seems to compromise the seasoning a bit.
 
I cut my herd of CI , sold 4 pans and a DO so we are down to 2 8" 2 10" 2 12" and 3 DOs. We picked up a 12" and 10" carbon steel pans and really like those. Haven't really noticed any aromas from prior cooks, but then again my old sniffer ain't what it used to be.
 
So you're saying you "don't smell so good?"
All kidding aside I am going to begin coming off all my nonstick pans soon. I intend to convert everything to carbon steel, CI and or stainless.
 
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