pdp1@EARTHLINK.NET on mon 19 apr 04
I-Ron-ic...and I-Ron-ee, together in per-fect har-mow-knee...
Hi Lee,
I think here too, your mention of 'seasoning' Ceramics, is
very much near the heart of those unfortunate concerns and
conflicts of Glaze safety, as now-a-days have to be
addressed in new ways, as to be obliged to anticipate an
illiterate usage, or, an ill advised one.
As grateful as I am, for the knowledge we need as so many on
this List advocate and share...to make our Glazes as 'safe'
as our wits and methods can reach to do. I am also sad if I
imagine a neglect of the old knowledges of things' proper
uses as the vessels themselves...or that there may be
deference and respect to the vessels themselves...even if
just so we do know, 'how' the right manner of respect was
found or enjoyed for them...or may be...
I am certain, and likely you know enough about these matters
to share some of them with me, that traditionally, in Japan,
as well as in other areas, the actual chemical
potentialities of a Glaze to interact with whatever food or
liquids it may meet, though unknown in those terms at the
time, were not necessarily the danger we may suppose them to
be obliged to be now, when something is (or was) 'seasoned'
correctly, and or by various deferential, old, impirical or
intuitive laise faire ways.
...even as we may say of a happy, well seasoned, Iron
'skillet'...
A 'Teapot' or a Cup, as is allowed to be or become 'licorice
brown' inside from long use...is an irritation to people as
should instead appreciate to leave it alone and respect
it...on and on...but they will scrub it out...with 'ajax' or
something...not understanding the matter at all...or,
offended TO understand it...at all...with all their
compulsive habits of 'clean'...
I have known almost no one in the course of my life as did
in fact practically know 'how' to season and use an Aluminum
or Enamelled Iron or other Coffee Pot, nor an Iron Skillet,
properly or well...(but for one fellow as used to be an
'egg' cook a long time ago...in the 'depression'...)
As for myself, cooking a decent Spaghetti sauce, or, a
Bar-b-Que sauce, in one of my Iron skillets, about stretched
the limits of what I could do with impunity...in fact, I
learned to cut the time short for the simmer, but learned as
well to make these sauces in the time the Skillet would
abide...and make them well, too, lest, as you say, the taste
of the (by then) 'exposed' Iron should taint the
meal...which it will, too, if too much time is allowed the
acidic sauce to be there...at rest or at 'simmer'...
I know for me also, I can smell the Iron in a 'raw'
skillet...
Anyway...
The endless little things, and small deferences... of 'how
to live'...
Phil
el of vee
----- Original Message -----
From: "Lee Love"
> On 2004/04/20 7:44:00, Phil wrote:
>
> > I do not believe that a properly 'seasoned' Iron
Skillet would be
> found to leach...
>
>
> 8-) You know, there are traditional ways of
"seasoning" pots
> too. This is an important practice with both ceramics
and lacquer,
> especially in lacquer. The proper use of pottery is very
similar to
> the proper use of a seasoned iron skillet, which I am
sure, fewer people
> understand now-a-daze, because of the wide spread use of
stainless,
> aluminum and Teflon.
>
> But to the point: A well seasoned iron skillet will
leach if you
> put tomato sauce in it and leave it there. You can tell,
because you
> can taste the iron in the sauce and can see the effect on
the iron
> skillet after cooking with it. Disgusting taste. I
learned quickly,
> for the sake of the sauce and the skillet both, to brew
these acidic
> foods in stainless instead.
>
> Lee in Mashiko, Japan http://mashiko.org
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