Oil it up, bake it in the oven at fairly high temp, repeat a few times.
Do not use soap except for the first time (too late), use salt to clean
stuck stuff off, water to rinse, little oil before putting it away. Do
not clean off your seasoning.
--R (using grannie's cast iron skillets, which I think she was given
when she got married in the 1920s, by her mother, who might have got
them when she was married in the late 1800s -- well-seasoned)
Curt Raymond wrote:
Seems like each has its own little niche. Homier seems to have more small hand
tools. I got a bunch of multibit screwdrivers at one of their shows once, $0.19
apeiece.
Smelled like old tires, worked pretty good though.
Cummins is where I got my woodsplitters which have been awesome. My new cell
phone holder is decent too. Made a soup Sunday night in the dutch oven, it
tasted wierd, probably the waxy preservative they used although my wife thinks
it was from the olive oil I used to season it.
I'm still alive so its probably not poison... Used it to cook taco meat last
night which worked out fine.
Interestingly cooking taco meat seems to be the fastest way to season cast
iron. After dinner boiled some water in it and mopped it out with paper towels
and dammed if it hasn't improved 50%.
-Curt
