http://www.gardenfork.tv/how-to-season-cast-iron-pots-cookware Cooking, Gardening, and other fun stuff Thu, 09 Sep 2010 03:52:27 +0000 http://wordpress.org/?v=2.9 hourly 1 http://www.gardenfork.tv/how-to-season-cast-iron-pots-cookware/comment-page-1#comment-165 Ginger Tue, 27 Feb 2007 04:13:22 +0000 http://gardenfork.tv/blog/?p=34#comment-165 Hi Eric- It should be noted that most cast iron will last forever-even if rusted. Just take some steel wool (I use SOS pads) and scrub off the rust. It may take a bit of elbow grease depending on how long it has been since it felt any real love but when you get all the rust off, just reseason it like it were new! Also, I know people who stored their cast iron in the oven broiler because of the low humidity (my mother) but this is really bad for the pans and can take the "temper" out of them. When washing the pans, rinse them with boiling water or as hot as you can muster from your faucet-this will heat the iron and any extra moisture will evaporate off without the need to put the cast-iron back on the stovetop. It could also be noted that any fat can be used to season a pan as long as (a)it is salt free which will pit the iron, and (b)contains no animal fat which will go rancid...so forego the bacon grease. The bumpies on your lid I have only found on Lodge ware, they are self-basters and are great when making chicken and homemade from scratch baked beans. Hi Eric- It should be noted that most cast iron will last forever-even if rusted. Just take some steel wool (I use SOS pads) and scrub off the rust. It may take a bit of elbow grease depending on how long it has been since it felt any real love but when you get all the rust off, just reseason it like it were new! Also, I know people who stored their cast iron in the oven broiler because of the low humidity (my mother) but this is really bad for the pans and can take the “temper” out of them. When washing the pans, rinse them with boiling water or as hot as you can muster from your faucet-this will heat the iron and any extra moisture will evaporate off without the need to put the cast-iron back on the stovetop. It could also be noted that any fat can be used to season a pan as long as (a)it is salt free which will pit the iron, and (b)contains no animal fat which will go rancid…so forego the bacon grease. The bumpies on your lid I have only found on Lodge ware, they are self-basters and are great when making chicken and homemade from scratch baked beans.

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