With this trip coming up and the reminder, once again, of this very item I thought, "yes it is time to pull it down from the attic. And so I set to work.
Some steel wool and a bit of a wash had it ready for the next step. When we looked up how to go about seasoning it I saw that really it can't be that bad. I just was not convinced that it could actually be that easy.
Now a week of use has me in love. In fact so much so that I was not looking forward to giving it up to the fire. When I saw the one to the right at a second hand store for $10, I snatched it up. Now there are two of them.
One for my home stove and one for the campfire. Eee!! Excited.
And seriously seasoning these things takes no time or real skill. Just rub it all over with some Crisco and heat it on the stove.
When it has warmed up a bit you can wipe off the excess grease. Let it cool for a bit then move it to a 300 degree oven for a few hours. Let cool and done. I know right? If you don't believe me you can find info all over the net for this and so much more. Some people have been using these forever and know a lot more than I do. So next time you see one of these in your local
Linked this up here.
Angie - all I have for frying pans is cast iron. I love them - no toxic flaking of the 'non stick' coating in your food; can take right off the stove and put into the oven for baked apple pancake, etc. I also have 2 cast iron griddles which I use for on top of the stove pancakes, etc. Don't go on your blog too often but really enjoy it when I do!
ReplyDeleteOh Nancy that is so great. Now that I have these two I am sold. It may be a slow process but I am going to build my cast iron supply. Only problem now is the cost. That is why it may be slow. I will have to keep my eyes open in second hand stores and such. Thanks visiting!
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