Page 2 says PalmOlive

2/22/2006 8:43:28 AM

Quote :

"apply lotion before washing and after. It provide a protective barrier beforehand"

yeah, right onto your dishes

2/22/2006 8:53:16 AM

Quote :

"And they don't clean dishes. "

The dishwasher at my parents' place worked well if you scraped off any dried scraps and grease, and also if you kept the dishes separated. It would be a lot more convenient to just load it up and let it run but I can't afford one right now.

And I would never use hand lotion anyway,too slimy. I do a lot of glasses because I drink alcohol pretty much every night and don't want to drop any of the glasses on account of slimy hands, lol.

2/22/2006 9:00:05 AM

Quote :

"^Dishwashers suck. And they don't clean dishes. I had one at my last place--I only used it once during the five years I lived there."

only if you have a cheapo $200 dishwasher. If you get a quality machine, they do a damn good job. I don't even have to pre-rinse anything.

2/22/2006 10:39:22 AM

I can't remember exactly but I believe my parents had a Maytag.

2/22/2006 12:56:24 PM

my dishwasher gets my dishes SPOTLESS every time, even with dried on gook.

2/22/2006 12:58:20 PM

Well, I've never bought a new dishwasher....

All the ones I've used suck. That's not to say that if you spend $500 on one that it'll suck too.


Of course, If I have my way, the first dishwasher I buy will look something like this:

2/22/2006 1:02:22 PM

I agree that you shouldn't clean cast-iron with soap

hot water and something scrubby should clean it fine. You don't want to soap away all that tasty seasoning

2/22/2006 1:13:47 PM

Ok, I'll bite, what's seasoning? Leftover flavor?

2/22/2006 1:28:30 PM

^The original non-stick

2/22/2006 1:39:22 PM

a properly seasoned cast iron piece of cookware is one that has a good coating of fats that will fill in the porous structure of the cast iron, and will act as a non stick surface. also, it will keep the iron from oxidizing.

2/22/2006 1:41:38 PM

^^^"Seasoning" is what you do to prepare/maintain a cast-iron pot/pan and make it non-stick. You essentially fill the pores of the pan with oil/grease and then bake it in.

You *can* clean cast iron with soap, but you simply don't want to let it sit in there. Plenty of people simply use hot water to rinse the pan and kosher salt to scour off the food particles.

All in addition to what ^ said

[Edited on February 22, 2006 at 1:44 PM. Reason : adding ^]

2/22/2006 1:43:23 PM

So are we talking about maybe lining it with olive oil after washing it? I remember my dad would drop in a dime of oil and rub it in with a wad of paper towel.

2/22/2006 1:43:38 PM

^yeah but only if it's already seasoned.

Liquid vegetable oils won't work for seasoning cast iron. They go rancid and make the surface sticky.

2/22/2006 1:47:26 PM

What about corn oil?

2/22/2006 1:48:16 PM

^ideally you'd use solid vegetable shortening, bacon grease, or lard. This would be baked into the pan (300 degrees for 30-60 minutes).

Again, this is just for cast iron cookware. Don't start "seasoning" your T-Fal

2/22/2006 1:48:29 PM

hmm, i don't see it on the dawn website, but a while ago, we had some dawn that was good. idk if it was the dawn complete, b/c the bottle was like the normal dawn shape. it was medium bluish, but almost looked creamy. it wasn't translucent. it was pretty good on your hands, and on the dishes. i would like to try some of the ultra dawn, that's good on plastic.

also, from all my family experience (mom's a good ole southern girl, my dad cooks all the time, and so does my brother, and he's in culinary school), it was always a major 'no-no' to soap up cast iron. basically, what hempster said is what we normally did.

2/22/2006 2:02:32 PM

Quote :

"ideally you'd use solid vegetable shortening....."

While technically right, (solid vegetable shortening will season a cast iron pan well....) it should be pointed out (again, by me,) that ideally no one should be stupid enough to put hydrogenated fats like Crisco or other solid vegetable shortening anywhere near their food. It is poison.

2/22/2006 2:19:24 PM

I don't want to put the effort into reading the thread, but I want to know how soap talk can be 2 pages (w/ a potential for more) worth of interesting. I may break down and read it after my next class.

2/22/2006 2:24:05 PM

^mainly composed of:
- cast iron discussion
- dishwasher discussion
- "just use elbow grease and soap, idiot!"
- talking about how stupid it is to be asking about washing dishes

2/22/2006 2:27:36 PM

GG StellaArtois on bring up an interesting discussion on dishware and its proper care.

2/22/2006 3:00:56 PM

Well I was just curious at the time, didn't know this thread would turn out to be so useful.

2/22/2006 3:02:58 PM

Quote :

"While technically right, (solid vegetable shortening will season a cast iron pan well....) it should be pointed out (again, by me,) that ideally no one should be stupid enough to put hydrogenated fats like Crisco or other solid vegetable shortening anywhere near their food. It is poison."

HAH what the fuck are you talking about?

2/22/2006 3:48:03 PM

never heard of using salt on cast. Seems like it might cause rust. Seasoning is the process of burning oil onto cast iron cookware. It can be done in the oven or over a campfire. For more info on seasoning cast, go to the website for Lodge cast iron. They make the majority of all cast iron pots, pans, skillets, and dutch ovens.



out......

2/22/2006 3:50:57 PM

Quote :

"^mainly composed of: - cast iron discussion - dishwasher discussion - "just use elbow grease and soap, idiot!" - talking about how stupid it is to be asking about washing dishes"

*sigh of relief*
i don't have to read it any more... but its still strangely appealing.

2/22/2006 3:57:49 PM

Yes, this is a surprisingly riveting topic.

2/23/2006 9:17:00 AM

Quote :

"never heard of using salt on cast. Seems like it might cause rust."

It won't rust it. All the coarse salt is there to do is to dislodge food particles. It's then rinsed off and voila, clean cast iron pan.

The only way this is going to cause rust is if you let the pan sit wet instead of drying it in a timely manner.

2/23/2006 9:23:19 AM

^^^yw. and yes, it is strangely interesting.

2/23/2006 11:09:38 AM

Quote :

"HAH what the fuck are you talking about?"

What?
You didn't know that?

OK, "poison" may too strong a term, so we'll just call it: "lethal plastic fat".

(Hydrogenation converts fat into a type of cellulose that is not unlike plastic.)

It's worse than eating motor oil.

It causes heart disease, cancer, Alzheimer's, and much more. (scientifically proven)

Go ahead and scoop up a spoonful of Crisco and leave it outside. A year later, it will still be there, untouched. No mold, no insects, nothing. Apparently, humans are the only ones stupid enough to eat this crap.

I'd rather get my food from

than from

hydrogenator


Don't take my word for it.....

http://www.hsph.harvard.edu/reviews/transfats.html
http://www.bantransfats.com/

from http://www.keepwell.com/hydrogenation.htm:

Quote :

"With an enemy as dangerous and harmful to health as hydrogenation, I make no compromise. There can be no compromise. I maintain it has no place in any food used by humans or animals. Once the oil has gone through the process of hydrogenation, it is no longer an oil but a plastic, a celluloid or perhaps I may stretch a point and call it a fat. I believe the end result is a useless, counterfeit, synthetic, plastic, celluloid-like, harmful chemical concoction that is an insult to human intelligence. Some of the oils used in margarine might have been vegetable at the onset, but any one or all of the 18 or more devitalizing processes to which it was subjected, destroyed any vestige of naturalness and turned it into a synthetic chemical or plastic. Yes, I maintain that hydrogenation is more dangerous than drugs, more dangerous than sprays and more dangerous than chemical fertilizers. I clearly emphasize that hydrogenation is a greater danger to our health and to our well-being than any other factor in our society."

- John H. Tobe, (researcher and lobbyist for the US investigation into modern food processing methods), Margarine and Your Heart Attack, pp. 15, 8, 39, 1

Quote :

"Hydrogenation is the most common way of drastically changing natural oils. This process has major effects on health. Industry's reason for using the process is to provide cheap spreadable (plastic) products for (non-discriminating) consumers, or to provide shelf stability at the expense of nutritional value. It is important to know the effects of hydrogenation on oil molecules because they affect our health and, knowing these effects, we can make well-informed choices about whether or not to use hydrogenated products. Hydrogenation changes the unsaturated and essential fatty acids present in a natural oil. In this process, oils are reacted under pressure with hydrogen gas at high temperature (120 to 210 C; [248 to 410 F) in the presence of a metal catalyst (usually nickel [a confirmed carcinogen], but sometimes platinum or even copper) for 6 to 8 hours. A "nickel" catalyst often used in hydrogenation, called "Rayney's Nickel", is actually 50% nickel and 50% aluminium. Remnants of both metals remain in products containing hydrogenated or partially hydrogenated oils, and are eaten by people. The presence of aluminium is particularly worrisome, because its presence in the human body is associated with Alzheimer's disease (mental senility), and osteoporosis, and may even facilitate the development of cancer. [And yet medical science is still mystified as to why Alzheimer's, osteoporosis and cancer are epidemic. Ed.] So many different compounds can be made during partial hydrogenation that they stagger the imagination. Scientists have barely scratched the surface of studying changes induced in fats and oils by partial hydrogenation. Needless to say, the industry is hesitant to fund or publicize thorough and systematic studies on the kinds of chemicals produced and their effects on health. The industry is equally hesitant to publicize the information that already exists in research journals on this topic. Hydrogenation randomly attacks double bonds within oils. It destroys [Omega 3 essential fatty acids] very rapidly, and [Omega 6 essential fatty acids] only slightly more slowly. [No wonder essential fatty acid deficiency is so common today]. It is impossible to control the chemical outcome of the process. We cannot predict the quantities of each different kind of altered substance that will be produced. We never know what any given batch of partially hydrogenated oil product contains. It is possible, however, to stop the reaction when the desired degree of "hardening" has been achieved, and this is one of the industry's major reasons for using the process. It allows cheap oils to be turned into semi-liquid, plastic, or solid fats with specific "mouth feel", texture, spreadability, and shelf-life. Partial hydrogenation produces margarines, shortenings, shortening oils, and partially hydrogenated vegetable oils. These products contain large quantities of trans-fatty acids and other altered fat substances, some of which are known to be detrimental to health because they interfere with normal biochemical processes. Other altered substances have not been adequately studied regarding their effects on health. Trans- fatty acids have now been shown to increase cholesterol, decrease beneficial high-density lipoprotein (HDL), interfere with our liver's detoxification system, and interfere with Essential Fatty Acid function. Hydrogenation allows manufacturers to start with cheap, low-quality oils, and to turn these into products that compete with butter in spreadability. They cannot compete in taste, because margarines often taste slightly rancid. The low cost of raw materials allows margarine to be sold at a much lower price than butter. Margarine sales generate good profits, with money left over to mount massive advertising campaigns. Shoppers who are more concerned with bargains and saving money than with health buy margarine. Advertising campaigns mislead uninformed people into thinking that margarine is better than butter, using health as an advertising tool without basis in fact, experimental proof, or even statistical or anecdotal evidence. [Local advertisers even promote margarine as being good for the heart - can you believe? Ed.] Margarines sold in supermarkets and natural food stores usually contain the same junk fats, even when named after famous natural healers. The [following] statement was made by Herbert Dutton, one of the oldest and most knowledgeable oil chemists in North America. It goes like this: 'If the hydrogenation process were discovered today, it probably could not be adopted by the oil industry.' He adds, ' . . . the basis for such comment lies in the recent awareness of our prior ignorance concerning the complexity of isomers formed during hydrogenation and their metabolic and physiological fate.'"

- Udo Erasmus Ph.D, (world authority on fats), Fats that Heal, Fats that Kill, p.100-105)

Quote :

"The 60 grams (2 ounces) of margarines and shortenings we consume each day contains more than twice as many toxic "food additives" than are found in the other 2640 grams of food that men consume each day, or the other 1740 grams of food consumed each day by women."

- Udo Erasmus Ph.D, Fats that Heal, Fats that Kill, p.106[/quote]

Quote :

"How is the liquid oil or soft fat hardened? It is exposed to high temperature and placed under pressure. Hydrogen is then bubbled through the oil in the presence of nickel, platinum or some other catalyst. The hydrogen atoms combine with the carbon atoms, and the product becomes saturated or hardened. The new compound bears no relationship to the original oil. It is a dark, malodorous grease. It is then bleached with corrosive chemicals to finish the change from an organic to an inorganic substance; from a live to a dead concoction. Technologists' skills are used to bleach, filter and deodorize it into a pure white, odorless, tasteless, highly artificial fat. It may be processed further for making shortening, lard or margarine. The heating of the oil ruins its original character, with destruction of all vitamins and mineral factors as well as an alteration of proteins. The essential fatty acids are destroyed, or changed into abnormal toxic fatty acids antagonistic to essential fatty acids. The synthetic fat forms new molecular structures unacceptable to the human physiology. Dr Hugh Sinclair at the laboratory of Human Nutrition, Oxford University, has found that lack of essential fatty acids 'is a contributory cause in neurological diseases, heart disease, arteriosclerosis, skin disease, various degenerative conditions such as cataract, arthritis and cancer.'"

- Drug Trade News, July 1, 1957





Sorry for the "words", but people need to know.....

2/23/2006 12:29:31 PM

Stay away from Crisco..Smoke pot!

2/24/2006 4:02:34 AM

didn't read past half the first page.

Dawn's nice, but my roommate's buy Ajax and that works, too.

What I do, since I wash dishes as I make them for the most part, is just get a bit of the detergant on my fingers and get the grease off with that without diluting it in a bunch of water. Saves detergant and it doesn't even touch the rest of my hand. (If I have a lot of dishes, I'll just put some soapy water in a bowl and dip into that with a cloth for the washing.)

2/24/2006 7:30:21 AM