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I'm a member of "Cast Iron Cooking" on Facebook. The group has over 270,000 members and has all kinds of info on whipping your cast iron into shape. For seasoning, they recommend coating lightly with lard or shortening and placing upside down in the oven at 450-500 for a couple of hours. The trick is to get the temp up to the "smoke point" and hold it there until all of the volatiles are burned out of the coating. You can also use your grill if you don't want to smoke up your house.+1 I run two heat cycle this way, light coating of oil in between. Once I turn the oven off I leave the pans inside the oven until it cools down to room temp. pans work better than a brand new teflon pan when done this way.
I mean we can compare Cast Iron recipes.Happy, Guys?Steve