[TheForge] Re: Cast Iron Cookware

[Dave Brown]

At 06:38 03/27/02 -0300, you wrote:
>After seasoning, cast iron should never be washed with soap or detergent.
>You should only knock the big chunks off using a 3M (or similar) synthetic
>scouring pad and lukewarm water. In the old days they "scoured" the pans
>with dirt or sand scooped from the ground and rinsed with clear water.
>
>Regards,
>Donn

When scouring was necessary my mother used salt.  For seasoning she used 
bacon grease from the can of clean fat kept by the stove.

Phlip, you don't need to get even near to red hot for the seasoning.  If 
it's hot enough for the fat to smoke, it's hot enough.  It's doing it's job 
and burning in just fine.  Then wipe with very light coating of vegetable 
oil and put up on the wall rack (or Dutch crown, or half crown, or what 
ever kind of rack you've smithed for the purpose <obligatory blacksmithing 
content>)  The rest of the blackening and crudding up will take place 
during use.

Dave