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black iron cookware

Beau Noppatee | Dec 31, 200210:24 AM

Does anyone know a website or other good reference for learning what to buy and how to care for black iron cookware? I have come to own a few pieces - some silky smooth and wonderful cookware, some thin and rough. My brother scours antique and junktique stores looking for the old smooth finish. I have spent much time and effort keeping well wishers from running it through soapy water which I understand is a no-no. Recently saw a bamboo scraper used for cleaning a wok. Maybe this would do? My small one makes the best two-egg omelet one could hope for, however the larger skillet seems to discolor sauces.

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