[TheForge] Re: Kitchen Utensil Finish?

[marc at ironringforge.com]

I've been using Pam, or some other non-stick spray, on pieces that have been
pre-heated on my BBQ grill. It's mostly vegetable oil and gives me a pretty
uniform finish. And using the grill keeps the smoke outside. The smoke it gives
off can be deadly. Well, not the smoke itself, mostly the h**l I catch from my
wife for smoking up the kitchen :-)

The burger-flipper I coated lasted a couple years before it needed re-treatment.
And it had a nice, uniform, dark brown finish. No drips.

And as with all this type of seasoning, don't scrub with soap to clean. Just a
hot water rinse and a washcloth scrub should be good enough.

--Marc


Quoting Mike Spencer <mspencer at tallships.ca>:


> I surely wouldn't want to put it in my coffee but how much selenium
> will remain on a piece of treated and washed steel?  Still, I use raw
> linseed or peanut oil and toasty-to-very-toasty heat for black
> finishes on kitchenware.
>
> FWIW, "boiled" linseed oil isn't boiled these days.  It has dryer in it.
> Cobalt dryer?  You don't want to load up on cobalt either so I make a
> point of using raw linseed.
>