Seasoning Cast Iron cooking gear

are you making another roast like the one at the St George rec?

Kez,
Chuck it on the barby until its stops smoking and then clean off any residue. Season with an edible oil back on the barby, cool, oil again and wrap in a clean cloth.

Cheers

Kev, what brand is it and is it square or round?

I see Hillbilly have just brought out a round spun steel double jaffle iron but I would have thought square ones would be better for slices of bread.

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I take a different approach to seasoning the cast iron. I figure if the oil is smoking then it is burning and that's not good.

When I bought my first house, all those years ago, I found a few pieces of cast iron cook-ware in the shed. Who would know more about this I thought than dear old Gran.

What she said was, and I quote, "Fill it with lard and put it on the stove on a low heat over night. In the morning tip out the lard and as it cools wash it with clean hot water and no soap."

She did say to be careful not to burn the fat, hence my comment above about the smoke.

I did as dear old Gran told me and every time I slide an egg out of that old frying pan or lift a damper out of the oven I thank her. From time to time over the past 27 years I have repeated the process, but not often and never to the same extent. The trick is, Gran said, never use soap or detergent to clean it.

Duncs

I season mine on the bbq outside . No mess in the oven that way .

I cooked mine on my single burner, burn off wax and oil then spray with canola cooking spray, bung it back on the burner and cook it again then spray it again and allow it to cool. i have never had any problems with mine.they always clean easy and remain stick free.

I bought a new BBQ today, instruction book stipulates:
"First time use - Curing the cast iron
Coat the top of the plates and grills with CANOLA OIL, light the BBQ and leave on low for 30 minutes, then clean the plates and grills with water and a brush, the plates and grills are now curred and ready for use"

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