[TheForge] Kitchen Utensil Finish?

[Phlip]

Ene bichizh ogsen baina shuu...

> Wipe the blasted thing with polyunsaturated vegetable oil and heat it
> at 400F for an hour or so.  If it's black to start with, it'll be black
> and shiny when you finish.  If it's shiny, it'll be brown and ugly, but
> safet to eat from.
>
> If you want shiny to stay shiny, heat it to 400F, then apply oil
> thinly, wiping off the excess.  The protection is the same but will have
> to be renewed more frequently.
>
> This polymerized vegetable oil is the original non-stick pan coating.
> Works on iron, stainless steel, aluminum or whatever.
>
> Bruce
> NJ

I'd agree, and I'm a cook. There's a reason that cookware isn't sold blued,
and I'd really rather not find out the hard way (or have my friends find
out) why. The only difference I'd make from Bruce's description is that I'd
generally use peanut oil. It's useful at higher temperatures, which means
that you'd be somewhat less likely to burn the finish off in use. Word of
caution, though- while it doesn't apply to me, some people are very allergic
to peanuts, so know yourrecipient before you use peanut oil, and let them
know in case they feed someone with a peanut allergy.

Oil burned onto metal is exactly  what you're doing when you're properly
seasoning cast iron skillets and pots. If you treat your forged iron
utensils the same way you treat your cast iron (no soap, wipe clean with
plain water at most, re-oil regularly, and throw in the oven) you'll have a
very nice black finish that will only get better with age. It won't put off
flavors into your food, either.

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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