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Old 02-15-2017, 06:08 PM   #1
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How to care for your cast iron cookware

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Old 02-15-2017, 06:20 PM   #2
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I do everything except heat it in step 7 before applying the vegetable oil. Don't find that necessary. It's the death penalty for anyone caught using soap on my skillets.
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Old 02-15-2017, 08:51 PM   #3
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Quote:
Originally Posted by rbryan4 View Post
I do everything except heat it in step 7 before applying the vegetable oil. Don't find that necessary. It's the death penalty for anyone caught using soap on my skillets.
My penalty, is worse than death, No More of my delicious skillet preparations!
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Old 02-15-2017, 08:59 PM   #4
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Try using pure bees wax instead of oil. You don't have to use high heat, just warm it up and apply the bees wax. Rub it in with a soft cloth, good to go.
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Old 02-16-2017, 12:04 AM   #5
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We have owned our cast iron for 48 years and it was about 20 years old when we got it. We just wipe it when finished too. About 10 years ago we left it in the trailer for a few months and it developed a little rust. That was the only time we ever re-oiled it. Needless to say, it has quite a patina on it.
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Old 02-16-2017, 12:32 AM   #6
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I'm another cast iron user .... many years ... and have a stove top dutch oven from my Grandfather..... I'm now converting to black steel pans. Treat same and cooks like cast iron but is smooth inside like old time cast iron. I like them better (sorry for the blasphemy).

That may change if I ever get around to taking my die grinder to the inside of my Lodge cookware.

Bees wax? That is interesting. Think I'll try it. Bet that will be better for keeping it rust free during storage.

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Old 02-16-2017, 07:54 AM   #7
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I spray mine with WD-40 to keep the rust off......
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Old 02-16-2017, 11:32 AM   #8
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Bees wax might be good for not going rancid if not used for a long time.

I've never heard of black steel pots. Will look into it.
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Old 02-16-2017, 01:27 PM   #9
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I bought one of these https://www.amazon.com/Lodge-CRS10-S...=steel+skillet
with the longer handle it seems less hot and works just like cast iron but weighs about 50% less. I clean it like the cast iron....
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Old 02-16-2017, 02:49 PM   #10
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Bees wax might be good for not going rancid if not used for a long time.

I've never heard of black steel pots. Will look into it.
Hi Bobbie,
Sorry for the confusion .... I was talking about black steel frying pans. Jim has a picture of what I have. I haven't seen black steel pots either. Wish they did make black steel pots. I have an 8" and a 10" fry pan ... same in cast iron and I find myself reaching for the steel pans when I'm cooking. Luckily, my cast iron lids fit on the black steel pans. I haven't seen black steel lids.

When I have left food in either form, I clean the same: boil water in the pan for a couple minutes, dump out and replace with coldish water and scrub with a sponge/scrubie combo. Residue comes right out - 'non stick' like cast iron. The black steel has a smoother surface though.

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