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Post by minnesotascott on Jun 11, 2010 18:53:45 GMT -5
This might not be your way of doing it. First picture is a 6" pan after boilin gin hot soapy water. After boiling for 10 to 15 minutes this is my next step. I scrub it good and hard for I would say another 5 minutes. I then boiled the pan another 10 minutes in soapy water, then washed in the hotter water I can stand. I make sure the pan is dry by putting it in the oven at 350 for 10 minutes. Then i let it cool to the touch. I use raw pork fat trimmings not lard, for 1 reason, the reason is after the seasoning is done I now have some lard. This is a picture of cast iron pans and one hammered steel wok ready for the oven. Putting a coupl epans in the oven. I pu tthe pans in right away when I have the temp set to what I want. I "Cook" 3 times, 10 minutes after the has reached the temp i shut it down and let every thing cool till the fat as re solidified then turn the oven on again. After all the oven time is done I clean the pans with hot, hot , hot water and scrub them with coarse salt (canning salt), then rinse with hot hot hot water. My last step is to cook bacon, very very slowly maybe 1 hour to cook the bacon, in each pan, pot or dutchoven. The same 6" pan after everything has been done to make it cook like a charm. Might not be how everybody seasons castiron, bu tit works great for me. Every year when campping season is done I do this. Why, while camping I cook over an open fire and its hard to control the heat.
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