[TheForge] Fwd: Cast Iron Cookware

[Larry]

If the rub is rubbing, why not use something like brake clean to cut the
oil based (fish oil I think) preservative, then wash with the dawn, to
remove any residue from the toxic solvent.  Brake clean leaves very little
behind, as that is it's job, leave clean surfaces with little work.

Larry

phlip_u wrote:

>
>
> Hey, guys- anybody know what this stuff is? I've never run into it
> before. My tendency would be to tell him to heat it, then wire brush
> while hot.....
>
> Phlip
>
> --- In spca-wascaerfrig@y..., PBLoomis@a... wrote:
>
>     We recently bought, at Sam's in Gulfport, a set of cast iron
> cookware:
> two skillets, a griddle, and a dutch oven with a proper lid but no
> legs, each
> with a separate zipper bag, all packed in a reasonably sturdy carry
> box w/
> rope handles.  Marketed by Wenzel but made in China.
>     Aye, there's the rub.  And rub.  And rub.
>     Our instructions from Lodge Cast Iron say remove the shipping-and-
> storage coating before seasoning cast iron cookware.  With Lodge ware,
> this is easy.  With this Chinese stuff, not so easy.  Scrub and scrub,
> following the Lodge instructions.  Dry it off and more of the stuff
> comes
> off on the paper towel.  Scrub and scrub again, with Dawn which will
> eat
> through aluminum pans if left alone.  Dry it off and more of the stuff
> comes
> off on the paper towel.
>     Has anybody else gone thru this?
>     Does anybody else know what the Chinese used?
>     And how to remove it?
>     If the Chinese used stove blacking, is it poisonous?
>
>     Suggestions gratefully received,
>     Scotti
>     Knowledge is never wasted, nor is the time to acquire it.
> --- End forwarded message ---
>
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