echo
Trail Wise!
Posts: 3,332
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Post by echo on Mar 31, 2016 17:22:11 GMT -8
Actually I have my cast iron because of the low iron thing, and since I regularly donate blood and platelets I have it checked often enough to know it does drop me out of the acceptable to donate range, if I don't keep up on using the CI pans. and I remember reading about an iron, fish shaped chunk that was designed to throw in your water everytime you boil, to ease the anemia issues in third world countries. www.luckyironfish.com
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Post by ecocentric on Apr 18, 2016 18:26:31 GMT -8
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Post by flyinion on Apr 19, 2016 12:51:15 GMT -8
If you do sand it, I'd be interested in how you did it. I finally did a full re-season on mine the other weekend. Put it in the oven on the cleaning cycle to completely strip it. I'd never seen it like that since it's an early 2000's Lodge that was pre-seasoned. I realized just how rough the fully unseasoned pan was. I literally had to find a lint free cloth to use for the first 3-4 coats of re-seasoning with flax oil because the surface would pull lint off regular towel or shred paper towel into little bits. It looks pretty great now, but I've only used it once since re-seasoning and ended up adding two more layers to it after that deciding that the lint free microfiber I was using before may have been putting the coats on too thinly.
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Post by wgiles on Apr 24, 2016 4:51:47 GMT -8
When I season or re-season a cast iron pan, I do it in the gas grill on the porch. With the cover down, it will easily reach 350 - 500 F and does a fine job with no smoke in the house. I use Crisco, always have. I use detergent when washing, but don't let it soak. Wash quickly, dry on the stovetop and wipe with vegetable oil. I heat the cast iron until the oil, just starts to smoke and then let it cool. It is rare to need to re-season cast iron, especially with factory seasoning. The only things that I have found to remove seasoning are stews and chili. I make stews and chili in an enameled cast iron dutch oven and don't have that problem.
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crawford
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Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
Posts: 1,775
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Post by crawford on Apr 25, 2016 13:31:14 GMT -8
Yeah, I keep an aluminum dutch oven for the stews, chili, tom sauce, etc.
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daveb
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Post by daveb on Jul 22, 2016 7:22:09 GMT -8
If you have any experiences to share I would be curious. I don't have too much experience but know enough to ask so I don't screw things up. I've heard horror stories of warping and cracking so I want to try to keep my cookware in as good of shape as I can. I would have to think any problems like that would indicated a poor cast to begin with. All we have is cast iron and if I need to re-season a pan I pretty much just coat in crisco and through it in the oven for an hour. I inherited allot of cast iron that was in pretty good shape to begin with and I've not had to deal with seasoning a skillet in years. I use them weekly. The flax oil thing has me wondering if it would help season my discada. hmmm It's a steel plow disc that I use for camping.
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