[TheForge] Iron in the Fire

[James Binnion]

My favorite wok is hand forged mild steel seasoned by cleaning  
thoroughly and coating with canola oil and placed in the oven for an  
hour at 350 f before first use and it works great.

Jim

On Mar 8, 2007, at 10:35 AM, Ben Barrett wrote:

> I thought you could season mild steel the same way you do for cast
> iron -- if you look at any literature that comes with brand-new cast
> iron cookware, or old-timey docs, it is explained for cast iron.
> You'd season the side that faces the burner too.... I'm also thinking
> that the griddles & cast perform via both conduction and convection,
> whereas thinner cookware is almost entirely conduction... somehow it
> seems, that makes a difference.  Can anyone address how effective the
> seasoning (heat/oil) process is for mild steel vs. cast?  I am also
> planning some dishware, and although it won't be on the burner I want
> to make sure it is safe... seasoned after all cleaned up (maybe even
> an acid bath), with no small crevices for food to hide in.
>
> ben
>



James Binnion
jbin at well.com