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Seasoning Cast Iron

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  • #16
    certainly looks good - so what's crisco ?
    Made In England - Fine Tuned By The USA
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    • #17
      Originally posted by curious aardvark View Post
      certainly looks good - so what's crisco ?
      its a vegetable shortening.

      I am going to try this weekend, if not, early next weekend to strip my cast iron, using the lye method, and then seasoning, using the low temp pam method..........pics to follow


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      • #18
        You got yer side fire box steve, build a fire from hell in there an season in that. Grandpa did it over a big ol pile a hot oak coals, little ash never hurt a thin!
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        • #19
          That's what my dad said his folks did. They used lard or bacon grease over a hot bed of coals. Bet you could do it in a weber or charcoal grill.

          Steve's gonna shoot me, I just found this one yesterday. A 10 1/2" Lodge w/cover. I may have to give the lye bath a shot. This one is super sticky. It's been rubbed down with I believe vegetable oil. It smells racid, and there is some pitting on the bottom. The inside and lid don't look bad though.
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          • #20
            Man...nice score! I have a bead blaster at work, so I can take it to bare metal then re-season with lard from Piggly Wiggly. You've done great with the re-season.
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