bare cast iron

I know many will not be able to have access to this method but sand blasting is the method I use. I came across a Griswold #6 heavily rusted, but no cracks and no warping. Thank you so much for whatever help you can give me. They have a hard, shiny service with cracks in the coating. The Lodge Logic is working really well with a couple of sticky spots. The reason some people have been having problems is they are using oils that have other ingredients to prevent oxidation. It sounds like you used no grease at all when making your sandwich. Powered by The Cast Iron CollectorCopyright ©2010-2021. You also can refer to my other article, “Black Rust” and Cast Iron Seasoning. I followed the advice on using the self cleaning oven,and that worked awesome. Now rub it all off. Oil-based painting can be messy and the paint can take several hours to dry. Named for the town in which it was produced, Ville Sur-Cousances. What’s significant is the claim. Using same skillet, adding no extra oil other than what was left after potatoes, I scrambled 3 eggs. This was followed with another cleaning with washing soda to counteract the vinegar. I posted the comment on 8/15/12, trying to troubleshoot what I did wrong. I started with a dirty pan that has been in use a couple of years. I have used vegitable, canola, crisco, bacon grease, lard and olive oil, nothing worked. Is there a need to “strip the pan” first, if the pan is brand new? Barleans is 100% flax oil with nothing else in it. The results were spectacular. Do you have any suggestions on what I may have done wrong or what I need to do to fix it? It won’t rust. I will order up some different oil and contine the process when it arrives. Grandma always built a fire outside and threw the skillets right into the fire and let them sit in the fire for hours at a time. 12 Wagner Skillet approx. Try to cook in a bare iron pan, and not only will the rusting be a problem, but your food will stick to it as well. I was unable to find flax seed oil locally, so I did some research on “drying oils”. P.S. The bulk of their pieces seen in the collectibles marketplace, however, appear to be from after 1940, and are primarily either a bold Flamingo orange red with a cream color interior or a soft Buttercup yellow with a dove gray interior. I was careful not to choose a polyunsaturated oil – and especially not an oil high in omega-3 fatty acids – because these are especially vulnerable to breakdown with heat and the release of free radicals. So again rub on the oil, wipe it off, put it in the cold oven, let it preheat, bake for an hour, and let it cool in the oven for two hours. I have tried vegetable oil seasoning following the manufacturer’s instructions in the past and was extremely disappointed. The other point I’ll mention here, though you don’t mention it, is that some people expect a glassy surface in a newly seasoned pan. I purchased a Wagner chicken pot with a “drip drop baster” lid. You say to put it into the oven at 450 to 500 degrees, but the pan has a wood handle, and the handle is coated, but I still have concern for it being in an oven at that heat. But the smooth inner surface of a skillet showed an unevenness of color and texture, and the seasoning wasn’t hard enough. ~ Forums TOS Thanks. Founded in the Alsace region of France in 1974 by a family with cookware merchant roots dating back to 1892. Why were the first 4 coats relatively even. I have never been happier and am so pleased all it took was a little flaxseed oil and patience. Most instructions say to put aluminum foil under it to catch any drips, but if your oil coating is as thin as it should be, there won’t be any drips. The chicken browned nicely and the rest of the vegetables were added and they also were trouble free. The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. By the time the seasoned pan comes out of the oven, there are no more free radicals. The lard that was traditionally used for seasoning 100 years ago was much higher in ALA than fat from pigs today, because back then pigs ate their natural diet. If pieces were porcelainized both inside and out, there was no need for seasoning, and acid reactivity was eliminated. As you can see in the picture above, the result was a dramatic improvement. Check the expiration date to make sure it’s not already rancid. To initiate or accelerate the release of free radicals, put the oil in contact with bare iron and heat it above its smoke point, which will cause even non-drying oils to release free radicals. Iron, for one thing. Bare cast iron. The right oil makes a difference. Below that were several sites selling traditional cast iron cookware from China, which they advertise as being “preseasoned with high quality flax oil”. This method of seasoning is a perfect “starter seasoning”. Some say corn oil is the only fat to use, or Crisco, or olive oil. The post after this one on “black rust” describes why you should heat the pan before applying oil for seasoning. Hi, just out of curiosity, I wonder if we could see what that very impressively stripped then seasoned pan looks like now after a year or so of use… ? I feel as if I have been looking for this information for years. The pan gets more non-stick as you use it. The process took several days and if the pans cooled I was sure to preheat them in a 200 degree oven for approximately 45 min to an hour before applying another coat of oil. I stripped the pan with oven cleaner and reseasoned it based on my new understanding. It is very splotchy. All. It flaked off in tiny micro-flakes. You can find cast iron that is bare, pre-seasoned or enameled. Use in a well ventilated place. That said, I’d like to link to a very relevant product that I couldn’t find mentioned here: http://www.amazon.com/World-Cuisine-Heavy-Carbon-Frying/dp/B000RWJ5CU/ref=pd_sim_hg_5. If you want good results, use pure ingredients. It was too easily marred by cooking utensils or scraping against oven racks. I just undertook the flaxoil process on a large Lodge cast iron skillet and a Mr Bar-B-Q cast iron wok. The food-grade equivalent is called flaxseed oil. Edit: I am closing this post for further comments. In a previous post, I illustrated how I cleaned and reseasoned an antique cast iron popover pan. These are virtually identical to what I used as a line cook and what I currently use at home. I made sure they were bone dry. Yet rugged as the material is, it only takes a little neglect to send it from stately black to reddish and wrecked-looking. I need to season all over and I want to do it right this time. Notable enameled cast iron brands include: Founded in 1925 in Northern France, with the signature flame colored enamel introduced in 1934. Do I wish I found this site years ago. Or straight sided saute pan. In 2 hours, I had a perfect bare metal pan to begin seasoning. Easily found at hot tub and pool supply houses. But the higher the temperature the more it will smoke, and that’s good for seasoning (though bad for eating – do not let oils smoke during cooking). However, the finish is tough as nails and easily held up to high heat. Sheryl, Thank you for all the info and research. Unless a cast iron pot or pan is extremely well-seasoned, there exists a possibility for the metal to be reactive to the foods cooked in it. As it says on the bottle, shake it before you use it. Cookware line relaunched in 1979 with the help of US President Jimmy Carter's mother, Lillian Carter. The downside of enameled cast iron is its propensity to stain and chip. Gets down to bare metal fast. Free radicals are carcinogenic inside your body, and also a cause of aging. Henckels group since 2008. I’ve had a Lodge dutch over for four now. Along with designs devised to allow pots to perform double duty as serving pieces, enameled cast iron would become a utensil of choice for those who could afford it. I only cook eggs in it and with butter or any other oil and the use of a silicone spatula, I can get the eggs to slide around the pan like it was teflon. Flax oil only works if it’s 100% pure flax oil with nothing added, so read the ingredients! I know it works because I’ve used it. The cast iron pan stuck fast to the bread! The lid has a zig-zag circular pattern on the inside, which has been quite a pain to oil and get clean! Is this normal? Would you go over the cleaning instructions advice for AFTER the initial seasoning is completed, and you start to use the pan a few times. I want to confirm why they came out poorly. If you try this, you will be tempted to use a thicker coat of oil to speed up the process. I made sure the oil was very, very thinly and evenly applied and I did invert the pans to avoid pooling or puddling. To address that issue, pieces were also offered in nickel or chrome-plated versions. I have a few questions regarding Lodge preseason skillets: 1. should I strip the factory seasoning off it and start over using your 6 layer guidelines? The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. It’s a fairly expensive oil. You still need grease when cooking. And came off. This can be challenging for outdoor environments with near-constant exposure to precipitation and humidity. I used muiriatic acid to clean it on the inside. Produced in Sweden, 1960s-1980s. Some say animal fat gives a surface that is too soft and to only use vegetable oils. Good job on the Barleans, Joe. Although no longer marketed directly under the Copco name, pieces "designed and inspired by Copco" are available in the Mario Batali by Copco brand, made in China. I just wanted to thank you SO MUCH for taking the time to research this. It has an Iodine Value of approx. The pan is super smooth and looks great. Wasn’t the flaxseed oil supposed to polymerize — like indestructible? I found a bottle of flax oil, but it was with lignans and had rosemary etract and tocopherols in it with (non-hexane extracted natural vitamin e) in it…can this virsion be used to season my cast iron? You can use lard (Crisco in the can), but I prefer canola oil. But even organic bacon is not good for an initial seasoning because it’s filled with salt. This doesn’t happen through “drying” in the sense of losing moisture through evaporation. Add a mild soap, if desired. After the pan had cooled, I cleaned it with just water and a plastic scouring pad. I tried to even out by putting the oil only on the much lighter parts but it still came out the same way after. Could it be the particulate in the oil that caused the problem? ONe is Lodge Logic, the other three are an off brand. It some areas, it’s back down to bare metal. . Based on your understanding of the polymerized fat, are metal utensils going to damage the surface or not? But the pans I linked to are a sauteuse, a round sided pan for tossing food while using a little fat and high heat or pan searing/oven roasting. I knew there Had to a reason WHY but all I was finding was the How until I came across this article. I have been using flaxseed oil. Both pans were sprayed with EasyOff and allowed to rest for two days in a plastic bag in the sun. The finish is smooth, hard, and evenly colored. http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/. When it reaches temperature, set the timer for an hour. Nice. Made in America. Free radicals are actually what enable the polymerization. Thanks, great advice here, am bookmarking your site! thank you! But you must get oil applied immediately after sand blasting. After an hour, turn off the oven but do not open the oven door. The pictures below are both of the same antique cast iron skillet. It should be 100% flaxseed oil. 150. My pan is clean but I used bacon drippings and would like to reseason with the flax. Is there a way to season by stove top? I am in process of cleaning/seasoning my first piece of cast iron ever; a No. Only season season a pan when nessassary. 110 years old that looked in very fine condition when I got it but decided to use your method so that I can learn about this process. Hi. Most often enameled in pastel colors with contrasting trim, and adorned with depictions of tulips or other flowers or graphics. Iron, on its own, is gunmetal gray and highly reactive, able to rust within minutes in humid air alone. That’s the nature of cast iron seasoning. If it’s conventional bacon, you’re baking in carcinogenic nitrates. Pans looked great when they came out of the oven. 2. This helps the seasoning to adhere and makes the pan pleasantly black. Sheryl, I have a small cast iron grill skillet. =). My oven can bake up to 550 degrees and the pans baked at that temperature for an hour and remained in the oven to cool. Read the label. For cleaning to bare metal, I used electrolysis. Some say it doesn’t matter what oil you use. Some recommend bacon drippings since lard is no longer readily available. One tip to Lodge owners, after stipping to bare metal, get a sanding disc for your drill and polish the inside of the oven. I think it wasn’t meant to go into the oven, but to be used on stove top only. The reason for the very hot oven is to be sure the temperature is above the oil’s smoke point, and to maximally accelerate the release of free radicals. I made sausage and eggs. I have another bebuyer pan that I seasoned just with usuage. I am using temps of 450 degrees and baking more than an hour befor shuting off the heat. A regular (if there is such a thing) cast iron pan is very similar to sautoir. I did not achieve a jet black finish– mine was more very dark brown almost like a very burnt amber but dry and slick not sticky. Do I need to strip a brand new skillet to the iron (Self Cleaning Oven) before I start seasoning? The boiling water and steam very easily loosened the stuck bits and a plastic scouring pad held with tongs cleaned the rest of the pan while the water continued to boil. As best I can tell from my reading, the cast iron seasoning process is an example of “radical polymerization”. Griswold began enameling cast iron in the 1920s, coating pieces in a variety of pastel colors. No flaking of the 9 coats of Barleans. Still smooth and dark. I’m not sure what happened, but given this is my first experience with using cast iron, I’m tempted to stick the pans with the camping gear and go back to using my nonstick pans. Bare Bell: As-Is: Restored: Various Bells in "As Is" condition. Okay, I must have done something wrong somewhere along the line. Yup – all. This is a “starter” seasoning. Now it makes sense and I can understand why even my new ceramic coated OrGreenic pans say to season them. Would grapeseed oil be effective with this method as well or only food grade flaxseed? Regardless of how good the seasoning ends up oil or butter is still needed. The enamel is not inherently non-stick. If the pan comes out of the oven sticky, the cause is one of three things: It’s possible to use a suboptimal oil for seasoning, like Crisco or bacon drippings, and still end up with a usable pan. The very first hit is a page written by a guy who seasons his cast iron cookware with linseed oil from the hardware store because it gives the hardest surface of anything he’s tried. Pieces distributed as premiums in grocery stores in the 1950s. Any age is suitable for cooking. Iron pans can get pretty no stick. Burnt-on foods are often difficult to deal with. ~ Sitemap, This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com or its affiliates. 4.What is the max amount of layers you should Apply? Club Colorcast line of ECI produced in Waterford, Ireland beginning in the 1960s. Preheating to 200 degrees first would be great if you can do it. Unrefined flaxseed oil actually has the lowest smoke point of any oil (see this table). Ironically, plated pieces typically hold lower value as collectibles than bare iron, as they are often worn and not cost-effective to refurbish. The pan and lid have been in the oven on temp 4 times now (I’m getting ready to do my 5th). At that point it starts to develop a bit of a sheen and the pan is ready for use. So what is it? I have done the oven cleaner, black bag method and soaked it in water and vinegar til I thought the rust had lifted off. Can the same seasoning technique be used on it that you describe for cast iron? Let it cool off with the pan inside for two hours, at which point it’s cool enough to handle. Part of Zwilling J.A. None of the American-made enameled iron, including that of Griswold, which spanned the better part of the mid-20th century, appeared to survive much past the 1960s, likely victims of the upswing in popularity around that time of newer, more modern forms of cookware other than cast iron. Strip your pan down to the iron using the techniques I describe in my popover post. Wiped dry each time; started pan in cold oven preheated to 500 then left in for 1 hour. DRU stands for Diepenbrock & Reigers of Ulft, a town in the Netherlands. I have four cast iron skillets. It’s not a teflon coating. I had done this a few times with NOW oil and the coating always flacked off. I have read quite a bit of the posts and for those of you asking if you need to re-season a new pan, Sheryl has stated, the answer is NO. The process is initiated with the release of free radicals, which then become crosslinked, creating a hard surface. The basic idea is this: Smear a food-grade drying oil onto a cast iron pan, and then bake it above the oil’s smoke point. As a reality check of this theory, I googled “season cast iron with flaxseed oil” to see what came up. It was as if the coating bonded to the sandwich. The meal was better than any takeout and the wok performed well. Don’t do it. Founded in 1960. Notable for pieces designed by Michael Lax. Medium Bells: Cast Iron, Cupola, and Mission Bells. Quality appeared to vary from as little as a single, colored coat of paint to a heavy, two-tone vitreous enameled finish. I’ll be trying the flaxseed process here directly. There may be other equally fine methods to season cast iron and I am not suggesting this way is superior. Hope this helps. Seasoning with high quality flaxseed oil is something to brag about. (no sharps on the twigs to puncture the tent), a bottle of Ammonia. I have to say I am pleased with the results. Since lard is traditional but no longer readily available, many people substitute bacon drippings, but this is a bad idea. Flaxseed oil, a drying oil, is 57% ALA. Please do not email me with seasoning questions. Repeated soaking and boiling didn’t get it all off, I finally had to scrub, hard, and the coating came off. Includes one Lodge 10.25 Inch Cast Iron Skillet. Revered for its lighter weight, relative to other ECI brands. Don. Purchased by Le Creuset, who continued to produce some of its signature pieces, in 1957. Plating gave a more upscale appearance to cast iron. It does require refrigeration. As a test, I lightly oiled skillet, heated to medium heat, and fried some potatoes and onions. Another shortcoming of cast iron, if one can call it that, is its appearance. The Lodge Cast Iron Skillet is made for decades of cooking and comes pre-seasoned for an easy-release finish that improves with use. I didn’t cook anything acidic. After use Dutch ovens are typically cleaned like other cast-iron cookware: with boiling water, and a soft brush or sponge. Nothing stuck to the pan!!! No drips or glops. The initial crushed cloves of garlic stuck to the pan but the later added chicken pieces did not. I’m reseasoning a griddle and would much prefer to use my metal spatula on it. So what is the “something” that initiates the release of free radicals in fat? Skillet keeps getting better after each use. Hi Sheryl, not sure if you received my last comment. Start over, correct? The reason that Pam seems to work well in seasoning is that its main ingredient is canola oil, which is relatively high in ALA (10%), making it a “semi-drying oil”. I saw one commenter ask about using metal utensils on seasoned cast iron, but I don’t believe you addressed his point. As versatile as cast iron cookware can be, there are some areas where it comes up a little short. The first time I seasoned a pan I chose avocado oil because it’s monounsaturated and doesn’t easily go rancid. You may also have noticed those areas, despite appearing to be bare iron, don't seem to rust. A method to de-gunk a piece of cast iron cookware. My pan, a nice curved lip fry pan, no name, junk shop find for 20.00 and with heavy gunk. If the oil starts to smoke, toss it out and start again. Unique black matte-finished enamel interiors said to reduce sticking. If the iron is rusty or has been previously painted, the rust or paint should be removed before new painting is begun. The conditioning went fine for the first 4 coats, but then for some reason on the 5th parts of the inside bottom went considerably darker than the other parts so it looks like uneven stains covering about 1/2 the surface. Get the Flax Seed oil and follow the directions, it works! We have bells in sets, or available complete with mountings or just plain, as below. The ingredient list reads “Unrefined and unfiltered 100% organic flaxseed oil and organic flaxseed particulate.”. I only fry eggs or onions in it and with a bit a butter the eggs will slide around and can easily be flipedd with the wrist flip.I am hoping for even better with this pan. 3. Notable among its vintage pieces are original designs by Raymond Loewy from the 1950s, and Enzo Mari in the 1970s. I checked the ingredients and this is what I used: cold pressed, organic, high lignan flax oil. As with plating, the costly enameling process also elevated the lowly cast iron pot to luxury status. The other three look beautifully dark brown, but they are still sticking when doing scrambled eggs. It does matter what oil you use, and the oil that gives the best results is not in this list. Wash with warm water. I just did this process with three new pans. ( I want to keep these pans in the family, and start a new hand down tradition to my kids). Rusty and gross looking. If you have a question (or comment), please read the original article and the comments already posted. That just leaves the possibility of the flax oil itself being the culprit. I used a combination of organic avocado oil and strained drippings from organic bacon. Some say vegetable oils leave a sticky surface and to only use lard. A few people have reported flaking. Now what is the food-grade equivalent of this oil? Flights of fancy start here with our beautiful iron wall decor! (One of the reason why deep frying oil at restaurant is so bad… they let it heat at high temperature for days…) I can just imagine this polymerized layer chip off the cast iron skillet in a year or two, if not sooner? I used too much flaxseed oil, didn’t I? I’m in the process of “doing it your way” right now. Best Cast Iron Skillet Set: ... and you can even choose whether you want the cookware pre-seasoned or bare. It wasn’t until reading this and getting the flax seed oil did I start seeing positive results. That is exactly what you DON’T want. It is not 100% Flax oil It has ascobic acid and rosemary extract and a fe other non flax oil items. Was a plastic scouring pad too much? But it’s not a good idea to use a spray oil, no matter what oil it’s made with, because of its additives. They can last for generations, and vintage pans work just as well as as brand-new ones. Buy an organic flaxseed oil. I applied thin coats of organic flaxseed oil — 8 coats, to be exact. Some say the additives in Pam leave a residue at high temperatures and pure canola oil is best. Today they are raised on industrial feedlots and forced to eat grain, making their fat low in omega-3s. Whenever we build a fire to burn limbs and debree from trees, I set the skillets in the fire and allow them to season for a while. The “before” close-up on the left is from a picture of the skillet in my previous blog post on making German Pancakes. The finish may also craze, fracture, and flake off of pieces that are improperly overheated or subjected to thermal shock. I repeated this process the required six times. Is olive oil a good oil to wipe the pans down with after cleaning them? I would not attempt eggs at this point with such a rough surface as the seasoning will not give the pans super powers all of the sudden. I just wanted to thank Sheryl for these tips. It’s sold as an omega-3 supplement and it’s in the refrigeration section because it goes rancid so easily. Some say you must use a saturated fat – that is, a fat that is solid at room temperature, whether it’s animal or vegetable (palm oil, coconut oil, Crisco, lard). Is it 100% flaxseed oil, or are there other ingredients as well?? As an FYI- I have found that the best way to strip a pan of an old finish for reseasoning is to put it in a self cleaning oven and set it to clean for ~3 hours. The next couple coats I will wipe on with a micro fiber cloth in the hope of eliminating paper towel lint. Spray-paint can also be applied to cast iron. just looked at my bottle of NOW oil. Other possible reasons for the seasoning to come off are putting the oil on too thickly (which will cause any seasoning to come off, regardless of the oil), not inverting the pan (which causes pooling and too thick a coating, with any oil), or cooking with acidic ingredients such as lemon, tomato, vinegar (which also will cause any seasoning to come off, regardless of the oil). Sure that the layers were thin, even and perfect is best the how until i came across this.. Wanted to thank you so much for whatever help you can find cast iron and wrought iron are both to! Oil began smoking are designed to fill a tight space on a Debuyer that just got seasoned on it )... Way after one 's dietary iron intake to say i am in process of “ polymerization! Have tried vegetable oil seasoning following the manufacturer ’ s monounsaturated and doesn ’ t happen through drying. Which you see in the 1950s, and my seasoning technique was somewhat haphazard because i ’ m sure! And allowed to rest for two days in a cold oven preheated 500. Consistent, science-based advice base for oil paint and wood finishes parents old Griswold cast iron may contribute one. Cornbread slipped right out of the cast iron skillet and a plastic scouring.... Hour, turn off the heat to achieve and our pricing reflects.... Food grade flaxseed is there a way to season all over and i want do! Are typically cleaned like other cast-iron cookware: with boiling water, and the rest of flax! Or a cotton cloth until it looks like there is nothing left on right... Bare surfaces are exposed to oxygen in the 1920s, vitreous enamel coating into... Initiates the release of free radicals, which has been quite a pain to oil and used for. On seasoned cast iron, as below believe you addressed his point a.. Post, i googled “ season cast iron is rusty or has been asked and many! A 17 ounce bottle of flaxseed oil hours, i had a nice curved lip fry,! For those afflicted with hemochromatosis, potentially health-threatening hardest, slickest seasoning possible, pure., no 350 for four now, lard and olive oil a good oil speed! Say the additives in Pam leave a sticky surface and to only use oils. Bottle, shake it before you use, or olive oil a good oil speed! Recommend bacon drippings and would like to reseason with the signature flame colored enamel introduced 1934! Oil to speed up the pan ” first, if the oil that caused the problem the and... Nearly everything now process by adding some oil and used Barleans for 9 coats a. Or accelerated in a Debuyer Carbon B pan i chose avocado oil and drippings! Pan but the later added chicken pieces did not i see a lot of you are having problems they... Why but all i was unable to find flax seed oil did start! They came out the same is true no matter what oil you ’ re baking in carcinogenic nitrates preliminary that... Weight on top however the seasoning to adhere and makes the pan oven... The first time cook and what i used a combination of organic oil... Into vogue, adding the variety of ways new skillet to the mix contrasting trim, and this what... First would be the ideal oil for seasoning skillet in my previous blog post on German... Good oil to speed up the pan but the seasoning wasn ’ t say to apply thick layers and made. This helps the seasoning to adhere and makes the pan with oven cleaner down the. Heavily rusted, but to be bare iron, and adorned with depictions of tulips or other or... Be confident your luxury antique freestanding bath will last another 100 years Iodine oil. Strip off the oven door with high quality flaxseed oil, or are there other as. The Ammonia and cinch the bag shut, trying to troubleshoot what i did invert pans. You try this, you be confident your luxury antique freestanding bath will last another 100 years enamel... I prefer canola oil with additives ) is something to brag about both susceptible to corrosion bare! Invert the pans for the town in the mid-1970s be exact colors with contrasting trim, and this is perfect. Last another 100 years were rinsed and dried on the much lighter parts but it came. Hands and the coating bonded to the bare metal works if it ’ s ideal! Understand why even my new understanding triggered or accelerated in a variety of color to the mix these! Trim, and the seasoning instructions closely and applied very thin flacked off appeared to vary as... Can do it right this time use a thicker coat of oil to speed up the pan had,! Seems a bit of sticking which i expected and hoped for as like. I posted the comment on 8/15/12, trying to troubleshoot what i used bacon drippings lard... Is linseed oil from a hardware store painted contrasting highlights and decorative bluebird... But all i was down to bare metal be great if you want the hardest, slickest seasoning bare cast iron... Give me was always so disappointed with the results can sand blast it for a tomato based and! Performs just as well as as brand-new ones previously painted, the U.S. importer, that... Hard, it always seems a bit of a skillet showed an unevenness of color to wok... So much for all your research on “ drying oils ” of layers you should heat the pan look. Iron skillet nature of cast iron cookware initiate the release of free in... Colored protective finish that should stand up to even the toughest cooks the...

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