[TheForge] More Finishing Stuff

[Mike Linn]

I typically treat such items as I would a cast iron skillet.  The olive oil 
polymerization is essential, as is keeping them FAR away from a dishwasher. 
Hand wash, with mild detergent if its a must, but dry quickly and reapply a 
coat of oil. Normally I just wipe it down and spray it with Pam.

The best fried chicken in the whole world came from my grandmothers 
skillet, that skillet is about 130 years old and handed down from my GG 
Grand mother. It rarely gets "washed" in the traditional since, normally a 
good wipe out with a paper towel is all that is required. Teflon has 
nothing on 130 years of cooked grease and oil,

here is more info on "seasoning" of iron cookware

http://www.melindalee.com/Cast-Iron.html




At 06:09 PM 8/5/2003 -0400, you wrote:
>Hey all
>I have been making a pile of kitchen forks lately, and am wondering if
>there is a good treatment for them that will prevent rust when they are
>washed, but not affect the taste of the food. Oil-Blackening is out, since
>it leaves black crud on anything, as is rustoleum since it will flake off
>when run through a dishwasher repeatedly. I am wondering about maybe
>finishing it with beeswax, since I don't remember that as having much
>taste, but could be confused. Any input would be greatly appreciated.
>Thanks a Bunch.
>Happy Hammering,
>__________


            Mike Linn
      Artist Blacksmith
          McCalla, AL
        AFC Webmaster
http://afc.abana-chapter.net

Some people are like Slinkies...not really good for
anything, but you still can't help but smile when you
see one tumble down the stairs.