Re-Seasoning Cast Iron

jirqoadai wrote:oh cool beans! your cooktop comes in brail.

HawkTheSlayer wrote:

vege57 wrote:That is a fine looking oven Hawk,  Been thinking about getting one myself , I might hunt around for an antique, they look great just sitting there on a shelf in the kitchen

They are high maintenance!  Best to get some stainless Magnalite  pots. They are made in China these days but still quality last time I looked at them.

Once you get cast seasoned, you have to keep it clean , then dry them on the burner after you finish or they will rust. Even though they are well-coated. They say never use soap, but I do. Just use a soft sponge and plastic utensils so some couyon doesn't come along trying to scrape the burnt off the bottom of the pot and mess the coating up.

And on occasion, you have to reseason them.

If you buy anything that is not Lodge brand, it probably comes from China.
So they don't rust during shipping, they coat them with cosmoline.

Best to take those pots and throw them upside down on an open fire,  lid too separate, for a long time to burn off the cosmoline.
Or put them on a burner outside on high. You will see the cosmoline pooling at the bottom. It will smoke and burn off but I like to wipe it with an old rag as I pools up.

You never want to season a cast iron pot without burning the cosmoline coating off first.

jirqoadai wrote:oh cool beans! your cooktop comes in brail.

Red Lily wrote:That sure is an impressive looking pot.  Muscle building too.   Those things are heavy.