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Post by yedneck on Oct 5, 2006 3:32:57 GMT 12.75
Now That I have my #8 Lodge Pan cleaned I put crisco all around the iunside and out side edge.I put it in the oven and heated to 350.After that I just turned the oven off and let the crisco bake on there all day.Its a nice deep blk.BUT the next time I cook with it wont alot of the crisco burn off.And the next step is to apply more crisco and let that bake on also.Folks This is my frist time trying this.My parents and grand parents had some of the best looking cast iron ware when I was growing up.I would just like to lurn the old ways and keep mine just as good.HELP ME HELP ME.
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Post by Paws on Oct 5, 2006 4:28:41 GMT 12.75
Nothing to it! You got it pretty close to prescription there yedneck. Experts say to preheat to 350, grease it up good with Crisco, generally I use peanut oil, bake it for an hour and turn off the heat and let it cool down. Store in a good water tight place with a fold or two of newspaper between the oven and the lid. You can also put one or two of those dehydration packs, take them out of the pockets of store bought clothes, and some goods that might rust and toss them into your pot. A good alternative is some rice kernals in a piece of cheese cloth. Maybe a quarter cup or so. If you use it regularly and dress it after cleaning it just by heating it up on stove top and wiping it down while hot with a little Crisco on a paper towel it'll be a good long time before you have to strip it and rework it. Maybe forever if you are burning off and replacing the season through cooking whenever it is used. Of course my preference would be a 12x12 room lined with shelves for my iron with climate controlled temperature, humidity and an automated selection system based on planned meal, heat source, etc!
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Post by yedneck on Oct 5, 2006 11:40:13 GMT 12.75
Paws The only thing I did not do was heat in oven for about an hour.I think it was preheated to 350 and than put the pan in the oven for about 15-20 mins.But will put it back in the oven tomarrow.I hang around here long enough I may just learn something from you folks.
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Post by Paws on Oct 17, 2006 7:04:40 GMT 12.75
All it takes is a little practice. Just hangin' round' long enough a body is bound to learn somethin'!
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Post by shaman on Oct 21, 2008 6:05:22 GMT 12.75
This is going to sound a little too simple, but it's worked.
When I want to re-season a cast iron skillet, I put it on popcorn-making duty. I use peanut oil for my popcorn. After a few batches, with just a wipe between, I find the seasoning is good to go.
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