[TheForge] Re: Cast Iron Cookware and Turnips- Yak, partly

[Phlip]

Yes, I do mean that if I feel old cast iron needs cleaning up, I heat it to red hot
as part of the final cleaning process, before I do the seasoning heat.
The reason I let it get that hot, then cool, then reheat is to get the last of the
garbage out of the pores before I reseason it. Adding oil (and I agree, I prefer
peanut oil, not because it's PC, but because it will get to the highest possible
heat of any food oil before burning and leaving a burned taste in the pan) will
block those pores and the exit of any noxious materials, so I give them a chance to
escape first.

If turnips get involved in any conversation between Roy and myself, stay out of it.
He needs to get up here to Connecticut with a load, and it's a reminder to him. I
still haven't forgiven him for his private comments on Baroque repousse- and neither
has Bonzer, who wore the coffee I spit out.

Besides Roy, I need your help making some guaca-mole- if we do it scientificly
enough, we should be able to derive Avacado's Number......

Phlip