Sunday, Dec 13, 2009 at 15:13
The secret to cast iron cooking vessels is to cure the cast from the start.
Heat the item to almost red, at least very hot, sprinkle a bit of
water on, be careful as it will turn to steam, scrape off what comes out of the cast, keep doing that until there is no residue, reheat, add a little oil ,vegetable type, animal fats have a much lower flash point and will go rancid, a bit like blueing steel I suppose, the better job you do of the seasoning the better the meals will taste in the future and the easier it will be to clean.
Keep your wife away from using detergents and for health's sake avoid the dish washer with cast, the stuff they use is poison.
To wash.
Sometime, between one meal and the next heat up, sprinkle a bit of
water to boil off, scrape and repeat till clean, only add salt, when finished, add oil while still warm give a bit off a wipe off, the oil stops the cast from rusting.
I have a
Bedourie camp oven in Aus but as it is spun stainless it does not season, does not
cook anything like as
well as the 150 year old cast
camp oven in a hut way out the back somewhere. The bread usually ends up being over done on the outside.
Better go back and have another go?.
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