On Wed, 19 Nov 2008 20:37:58 -0500, the infamous "Buerste"
scrawled the following:


"Cydrome Leader" wrote in message
...
Jim Wilkins wrote:
On Nov 19, 12:32?am, "Ed Huntress" wrote:
...

I had to use a disk sander on my big cast iron pan two years ago, after
39
years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used
about
1/4" of it); heat it until the oil is smoking good (preferably do it
outdoors on a camp stove). Then turn off the heat and let it cool to
room
temperature. Wipe the oil out. After one more use, pancakes and eggs
would
slide right off like it was...ten years old. g

--
Ed Huntress

I scrub my CI frypans shiny sometimes and re-season them with olive
oil the same way. They work well even without doing it.

olive oil is somehow magic in reseasoning cast iron. A friend suggested
using it as it's a really fatty oil, and burns easier than other vegetable
oils. The suggestion was right.

Good to know!

Season your pan with olive oil, then cook up some eggs tomorrow
morning. Tell me how you like the flavor of olive oil with eggs, Tawm.
I didn't.

I stuck with soy or canola. (My new kitchen is electric so I can't use
cast any longer, damnit.)

--
Latin: It's not just for geniuses any more.