Guys, we have all seen the threads about cooking in cast iron. And as we have all probablly eaten alot of meals cooked in it as well. So we all know that it just makes the food taste better. With that said, it can be a pain to clean up if not properly seasoned when running hot water isn't avialable. So is the trade off of cast iron, right?
Not true. I decided that since there are pretty substanial studies showing the healh risk that comes from cooking in the current non stick cookware, I just had to make my cast iron cookware as non stcik as my dads, which is about 60 years old. He just sprays a little oil in it and cooks. When I say a little, that is exactly what I mean. Just enough to wet the skillet. I tried that and stuck more than I cooked. When I asked him how to achieve his non stick surface he said, "Son, you just gotta cook in it. When yours gets 60 yeras old it will be just as good." Being that I am not yet 40, I didn't intend to wait that long.
So I began the search for proper seasoning that would cook potatoes, eggs, meat, whatever with out geting sticky after being in the pan for a few minutes. The internet search was pretty confusing as there are so many contrasting recipes to properly season your cookware. This is what I have learned. I cannot take credit for it and do not mean to, but it has worked magic for my pans to the point it simply takes a paper towel and a few secoonds to clean up after a meal.
Only one thing really causes the pan to not be non stick. That is all due to the oil not being cured correctly. Either you cooked the skillet at to low of heat or you put the coat of oil you are seasoning with on to thick. Both will cause the seasoning to be sticky, whether it feels that way or not, and both will allow the seasoning to break down when you cook, causing your food to stick after a few minutes in the pan. Other than that, if you get this right the pan will become an ice rink for the food.
Pork fat or lard was the norm years ago to season a skillet. I doubt your grandma's knew this but farm raised free grazing pork is very high in omega 3 fatty acids, which is also very good for you. But the pork fat you buy today is mostly raised on corn which highly decreases the amount of omega 3 fatty acids in it. Plus, the additives and medicines used to clean, preserve, and keep it healhy in the horrid enviornment it is raised in is in that fat. So this makes the Lard of today less than idea for seasoning unless you like the thought of eating that everytime you fire up that skillet.
Vegetable oil can be summed up the same way. There is so many things in the crap that only you should be the one to decide how much your food touches it when cooking, and not your skillet seasoning. This brings up the best choice for several reasons: Flax Seed oil.
Flax seed oil is very high in omega 3 fatty acids. It is also the hardest oil that is edible once cured, but has the lowest smoke point. Smoke point in oil is very important for seasoning because curing will only occur once the oil starts smoking. So in esscence, it it the best of all ooils for you, cures at lower temps, and hardnes extremely hard. It can be found at most every pharmacy in 10 ounce bottles. It cost about a dollar an ounce. Thaqt is enough to do all he cast iron cookware on this forum so don't worry abou the price. After a couple days of leisure seasoning work and you will need it no more. So get it. Then do this.
Get the old seasoning off the skilet by putting it in the oven on self cleaning mode. Once the skillet is cooled to touch, take it out of the oven and wipe it out and clean up the old seasoning laying in the bottom or stuck to the sides. It will be a gray color at this point. Don't be afraid to wash it with water if need be to get it clean, then use super fine steel wool to clean any small rust if it pops up. Place the skillet on the eye of your stove and heat it to make sure it is totally dry. If rust appears or re-appears, just sand it out.
While the skillet is heating up, turn the oven to 500 degrees. Once the skillet is dry, get it off the eye and take the Flax seed oil and put a very light coat on it. The skillet should be too hot to handle with uncovered hands when you do this but not blazing. After you coat the skillet, take a dry paper towel and wipe it off and get it as dry as you can. Place it in the 500 degree oven for 1 hour. When done, turn off the oven and let it stay there until cool. Then repeat this process 5-6 times before you attempt to cook out of it.
At this point the skillet will be black and starting to shine quite a bit. Each coat will make it more shiny until finally you will be able to look into a dry pan and see a dark reflection looking back at you. This is when it is good and has taken on usually 8 or so coats. Your eggs and food will lietrally slide around in the pan with very little oil. I just cooked 2 eggs tonight with no oil in a skillet with 4 coats. Very little sicking and a gentle nudge with my spatula released it. No stciking when done. By the time I get 8 on it it will be unreal like my others.
A few words of advice to follow. Make sure you put the pans upside down while seasoning. You will not need a cookie sheet under it if you applied the oil according to directions, but it keeps the oil from gathering in the curve of the pan where cooking surface meets side. This will cause non curing and in time sticking.
Also, use the 500 degree heat. Anything else will just take much more time. It will not hurt your pan and the high temps ensures that you are curing the oil. To cure oil has to smoke and harden. 250-350 degrees just doesn't get the hardening right like it should. If your oven doesn't go that high, use 450, just cook it 15 minutes longer.
And this is the most important part other than the oil you use. DO NOT put the seasoning on too thick. Take the time and be patient to do as directed here. Getting antsy like I did just ensure you will have to re-clean and start again because the seaoning will not cure correctly and your pan will stick.
This is a long read but everyone loves cast iron or should. The health benefits versus the current skillets are off the charts, and it just taste's better. Just look at how many old imers are still kicking afer eating bacon and eggs all her life. Plus iron is one of the most deficient minerals in the American diet now. Didn't use to be. I wander why? But, besides all this, it also is the fastest to clean up after if yours is truly non stick. Deer camp is about fellowship and hunting, not cleaning. Like I said, I cannot take credit for it, just passing it on after giving it a try and seeing how well it works. I hope this helps. Now get those skillets seasoned and enjoy. God Bless
That is great!! Thank you for taking the time, it is a really helpful thread!!
Happy seasoning...
Thank you.....
Great info, thanks!
If you really want to have nice food and a well seasoned pan to boot use duck or goose fat to cook in. Real animal fats cook so much nicer than vegetebale fats it's just amazing but goose fat is the king of them all.
Thanks good read.
duck fat is good for a primitive finish on your selfbow and rawhide strings too.
Good info! Thank you.
Great post!Much more scientific than my method....frying a pound of bacon everyday for a couple weeks :knothead:
I like your method, too, Roger! A little expensive, though, with the price of bacon lately.
Got my 10 inch dutchie ready to go to work today. We are have a potluck.
I hang mt iron in breathable canvas bags and always gap the lid so moistuebuilds up
Have a new oven and willuseyour instructions to seasonThanks
You can also find flax seed oil at your favorite health food store!!
Good read and info AWP ! Thanks for sharing.
BTW..... I live 6 miles from Lodge Manf, the home for good old American made cast iron for over 100 years !!! Lodge now offers Lodge Logic, pre-seasoned cast iron so you are ready yo cook when you get home. They use olive oil in their process. Worst enemy of cast iron is soapy dishwater !!! I have had to threaten the lives of my wife and daughter when I catch them getting my iron too close to the dishwater... :scared:
If you clean up as you cook it wont stick so bad. got to put water in the pan put it back on the coals to heat up to loosen up the left on food.
This was great reading indeed, and I appreciate you sharing the tips. I have lots of cast iron, but all came from my mom after 50 years of use. They all have that shiny look and texture and I smile everytime I see a fried egg sliding around inside.
A couple weeks ago I rendered a half gallon of bear fat for my boots, wood, and other items. It has to be ideal for cast iron seasoning also.
BTW, using bacon everyday for seasoning has my vote too.
Thank you for the tip!
What is the best way to keep the non stick coating on when cleaning?
...just rinse and wipe out with a towel?
also, can you use butter or any type of veg. oils to cook with later without problems?
Thank you
Thanks for the info. it's taken me a good little while to get both of my dutch ovens seasoned. :thumbsup:
Good info, thanks for the tip.
excellent, and thank you!
Please keep this coming...talk about cooking with oils...which ones?
Proper cleanup...?
Dutch ovens with coals....Dutch ovens cooking in the ground..etc...
Please share this info...
I believe washing with warm water and a little dish soap will not remove the seasoning. Just rinse with warm water and dry immediately. Apply a very thin coat of oil (or Crisco) and store properly...but keep it out of the dishwasher.
Cooking with butter and vegie oil is ok. When properly seasoned, none (or very little) is needed.
Thanks for the info. I just bought my first dutch oven. I live in a condo, you mentioned smoke, how much smoke? Will it set the fire alarm off?
I think using soap is unecessary and since cast iron is pretty pourous for a cooking material- well, I can tell if one has seen soap or not because the taste is in the food.
Anyway, look at any older cast iron pans or dutch ovens and see how much better/smoother the castings are than the new stuff. Doesn't matter you say? The smoother surface is easier to clean than anything rough for obvious reasons.
I agree with anything said that when seasoned right, cast iron is basically non-stick.
Without hot water? If camp allows cooking with stuff as heavy as cast iron, than a half inch of water in the bottom and heated after the meal will suffice to clean it. And the sooner you wipe or rinse a cast iron pot or pan, even right after serving, the bettr.
Joshua
For the greatest "WOW!" factor try Bear grease!
It is possible, and probably desireable, to polish these newer pans smooth. Basic metalwork technique should work; 200 to 400 to 600 sandpaper and elbow grease!
I use antique pans for everday cooking, never use soap, just HOT water.
Be sure they are dry when stored to prevent rust, and know any uncured oil will mold if left on for a long period (easy to clean though, more HOT water!)
Hi AWPForester. Thanks for the post.
I did one myself in the cooking section quite a while back where I showed how I season on the stovetop. In it, I stated that I'd tried about every oil possible and that I had found that I liked lard or deer tallow best for seasoning but I can honestly say that I've never tried flaxseed oil or even heard of it being used. I did by chance see a bottle in the store just a day or two ago. It was in the organic health food section so I might have to give it a try. I'm a bit bullheaded at times and I have proven to myself that I prefer the results from animal fat but I'm not so close minded that I won't try something new.
You sound like you've put some time and effort into trying various methods for yourself and forming your own opinions which is refreshing for these days of internet experts. I'll have to give your flax seed oil a try.
FYI, I'd be curious for you to try my stovetop method of seasoning and see what you think. I'll see if I can find the post for you.
Okay, here it is:
http://tradgang.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=7;t=000397
I brought up the issue of a "little soap" and hot water to clean because Health Departments require it for restaurant use for health reasons. The dish soap will "cut" the residue grease and other bits left from cooking that water alone cannot always remove.
I agree that using soap during the intitial seasoning process will only remove your efforts, but once properly seasoned, a little will not destroy seasoning. I use a little soap on occasion and see no bad effects.
OK, going to put on a little bear grease...
Just got a 25th anniversary North American Longbow Safari Dutch Over for desserts...going to give this a try in it.
Cast iron becomes non stick when a layer of carbon has built up on the cooking surface. Use what ever you like but the higher the burn temps the better.
It is best if it is seasoned several times and in an oven or better yet a gas BBQ as the smoke will be outside!
Washing with soap and water does not hurt the seasoned pan. Just don't over do it by scrubbing with a Dobie or SOS pad and remove the carbon you worked hard to built up.
The more you use it the more it will become truly a non stick cooking surface.
Do not and so much oil,lard ect. that it pools when heated as this will cause a rough and crumbly surface at that point and not bake into and adhere to the iron properly.
You can do the same with regular iron pans. Professional chefs use them and they season them properly as well. However they are more sensitive to temperature and not paying attention while using them can ruin the surface much more easily.
Non stick cookware is nothing more than the same carbon you build up in your cast iron except with a BUNCH of nasty chemicals added to make it adhere t the pans surface. Once this breaks down (and it will) you get the privilege of eating these fine chemicals with your food and causing who knows what illnesses over your life time.
Great info, Thanks for posting.
I do a lot of reconditioning cast iron, so don't think because an old piece of cast iron look unusable, you just might be suprised.
Before electrolysis
(http://i43.photobucket.com/albums/e369/STRINGSTRETCHER/CastironfromMarvins029.jpg)
And after. It now has to heat treated seasonings.
(http://i43.photobucket.com/albums/e369/STRINGSTRETCHER/DOclean004.jpg)
When seasoned with the flax seed oil, all you gotta do is dump it and wipe it out. Nothing, and I mean nothing, sticks too it. If you find yourself wanting to wash it just do as stated above, put some water in it and heat, then just wipe it out. NO SOAP. But, like I said, if you follow these directions to a tee, you will have one that simply only needs dumped and wiped dry. Your only reason from this time forward for oil or fat will only be to keep from burning the food.
I hear a lot of guys talk about the smooth surface of the Griswald and Erie pans being superior. I don't think so, I believe it is just preference. My Lodge Logic is as good as any of the older one's I have. But the factory seasoning is bad. So clean it in the oven and restart. And cooking with the oil of your preference is fine. The flax seed oil is just for seasoning. Proper care to not leave water standing in it or not use soap, will ensure the rest of your life will be non-stick, or until the pan is abused by leaving liquids in it, ecspecially water.
Don't make the mistake of leaving lots of any oil in the skillet as they all contain water. It doesn't help your efforts and vegetable oil seasonings and lard seasonings will evenually break down and chip if left submerged for days in vegetable oil. The flax seed won't, but there is no reason for it so clean it when warm or starchy things like taters will leave a residue if allowed to cool in the pan. When warm just dump and wipe out the mess. Done.
As far as frying in it bacon to just season, the reason I don't is due to the contents of store bought lard. I simply do not want all the carnigens it contains in my seasoning. I do like to cook in animal fat much better as calgary chef mentioned. It just does better. If free ranging lard is avaialabe, I still would not use it versus the Flax seed oil for seasoning as it simply isn't as hard and the only time you damage seasoning other than soap or leaving submerged in oil for long periods after deep frying is when the pan is hot.
A softer seasoning will scratch if you are digging around in it when cooking. Everytime you got put the steel to it to clean it from stuck on food, you are simply removing the seasoning as well. That is why it is ideal to get a hard slick seasoning to start with. Hence, flax seed oil.
I have used he stove top on about half my pans. It works great and is much quicker. Only draw back is it makes getting the sides of the pan seasoned tough as it doesn't get nearly as hot as the cooking surface. If you cook scrambled eggs in one seasoned on the stove top, you''ll see that when you finish. But there is a way to season all the pan on the stove top.
Get the pan hot on high. Put a litle bit of seed oil on a paper towel, use a leather glove to protect from the steam, because it will burn you, and you have to be able to coat the entire pan bottom. Wipe on a layer. It is going to start sizziling and smoking bad but get it all covered and keep the heat going until the pan quits smoking. Put another layer until the pan quits smoking again.
Then remove the pan, put a layer on the side walls and place over the burner upside down on high heat. It is going to start smoking as well. Let it finish smoking as that means the oil has been dried, turn off the eye and let cool to room temp, finishiing the ardening process of that layer. Repeat 6-7 times. The pan will be glossy black, and well on it's way to never having food stuck in it again.
You'll notice the fish smell. What we reconize as the smell of frying fish is simply the same Omega 3 fatty acids cooking that is contained in the flax seed oil. But believe me, your non fish loving wife will not appreciate the link beween the two. :biglaugh:
Dave, I have spent almost a year researching and trying different methods and oils. I stumbled upon a version of this way and it has worked hands down better than the many others I have tried. I had my cookware close may times to perfect but he bottom line s the other oils simply were not hard enough and would get scratched or I left cooking oil in one chicken fryer over night and ruined it.
So, it has been all trial and error. But I am glad the chemistry professor who explained this in detail was right here. There is a science to it that doesn't have to be discussed here, but the bottom line to seasoning is the right oil, he riight quanity at one time, and the right heat. I'll check your thread out now.
May the Lord bless each and everyone of you guys with many delicious meals from this season's hunts in your cast iron cookware.
Justin Howell
I think this is all good advice. The built up carbon is the key.
When I'm first seasoning a pan I do a lot of "burnishing" with a nylon or metal scraper to clean any sticking material. It fills the pores and smoothes to a near non stick finish over time. If you do that alone, with a thin coat of oil to store it, it self seasons in no time.
For the record I have never gone through dedicated seasoning steps. Just cook, scrape, oil... then repeat
Also I find bacon to stick about the worst of any foods in a new pan. I think its the sugar in the curing. It does make for some great carbon though to burnish when done.
Dave, it looks like we both learned a lot of the same things in or search for the perfect cast iron pan. God Bless
I've learned a lot from this thread- and I thought I new everything...
I may try the soap if I ever need too- but on my buddys pan!
Nothing gets a groups attention or sells your woods cred quite like the smell of a fresh baked desert or bread wafting into their noses- they just don't expect it. Also, if you ever want to close the deal with that special gal, this is a great way to help do it.
I'm going to try this. Would you suggest sanding the cooking surface smoother as a starting point? I bought new cast iron when I moved out to college and it just isn't the same as my parents, which my grandparents gave them. The newer cast Lodge stuff is much rougher to touch both on the outside and inside of the pan and my seasoning is much better than the factory but still leaves something to be desired. I'd prefer not to start over on buying different cast iron since I have about 12-15 pieces.
Thanks for the info AWP, I'll keep that in mind for the future. Seein' I didn't know about the flax seed oil, I used the Roger's approach with the Bacon and for other cooking Olive Oil and butter.
I wouldn't bother the Lodge finish. Durning all my research I constantly come across where guys sanded theirs smooth and it ended up cracking. If you get it seasoned right you will never be able to tell a difference in performance. Many people even salt their smooth skillets before they crack an egg to get air under it so things do not stick. It mimicks the lodge surface that many believe creates a beter non stick surface. Once again not needed it seasoned properly. But, some food for thought, the flax seed oil dries much harder and will smooth the surface dramatically versus other oils and lard.
It is just preference I guess but I like my Lodge as well as any. It is a great skillet. God Bless
Let me know what you think Jason. Also, there are two separate stove top seasonings in that link. The square pan in the beginning and I also do a lid near the end. On the lid I kept track of the time to give an idea of how fast this method is. I do realize that the stove top method may not get all parts equally due temperature differences but it's a great way to get an item usable quickly. I sometimes do the stove top method, use the item immediately then when done and it's wiped down again, stick it in the oven to even things up. I have found that even without doing the oven method, things even up on their own in time with just stove top use.
As for the Lodge finish, I'm one of the guys who prefer to sand it smooth. Never heard of one cracking but don't generally deal with lodge as I find it much cheaper to buy pieces of older cast iron at yard sales and such. I don't know if the actual quality of the cast iron (as a metal) in the new stuff is any different than the old stuff but the old pieces I have all tend to be thinner, smoother and (seem) denser than the new stuff I have. The main reason I prefer to sand the new stuff is that I don't like a heavy buildup of seasoning and if kept thin, the texture is still there. Maybe after years of use it will smooth in with carbon build up but I like to get it somewhat smooth right away. As said above, mostly personal preference.
p.s. Enjoyed your input so far.
Great info. :thumbsup:
Another THANK YOU for the info!!!
My wife has alot of good, old, cast iron cookware I want to put to use...
We just recently went from a glass top electric stove to a good gas stove...glass top and iron don`t mix...so now I have no excuse not to use the iron.
Great read, appreciate the info. I'll be doing that to all of mine soon.
Holy Moly Stringstretcher---
That process is amazing, never would have imagined you could make something whicg looks that far gone become something so nice as the "after treatment" results. I'm gonna start looking for old rusty stuff LOL. Thanks for the info in your post.
Joe
He did good on that one didn't he. That electrolisis (sp?), does wanders. I read where some guys do it with a car battery but I am as inclined to try that as I am to build a space shuttle because I will probably oon electricute myself. If anyone knows how to make one that won't fry the user, post it up. Gotta be better han listening to my wife holler about all the smoke, not o mention, I don't think an oven would do as well for rusty pieces like the one he restored to "new like". I just bought a oven that don't look that good. God Bless
Email Charlie, I'm sure he'd be happy to share some of his secrets... He's shared pics of some incredible ugly stuff he soaked in his lye bath and then the electrolysis bath and it's amazing!
I've seen pics of his electrolysis bath and it looks like a witches caldron for sure! :bigsmyl:
Works slicker'n snot on a doorknob!
Ok, so this thread sparked some interest and I did a search. There is a youtube video demonstrating the flax seed oil teqnique on seasoning your cast iron. Pretty good video i might add. Also in the remarks section there is a link to the blog where the science behind using flaxseed oil is explained. I can see and understand the reasoning for this.
Part two, I went downstairs to get my cast iron skillet just to check on it (haven't used it in a while) Its gone!!!!!! how does a cast iron skillet disappear????? I make jalepeno cornbread in it, and I think my sister stole it last thanksgiving!!!! Ill be calling her tomorrow. But the bright side is that I have and excuse to go buy a new skillet and I will be trying this method tomorrow for sure.
I have a very minimalist approach to most things I do so my typical seasoning is a cleaned new pan, coat with crisco, bake at 350 for an hour and let cool. Viola its done. BUT i am going to try this method and see if I like it better or not. I will say that I have never had a problem before with sticking issues though so I may or may not see a vast improvement but it never hurts to add more tricks to the bag.
Thank you for posting this thread, i love learning new methods.
I know this is an old thread but I have one other thing to add in regards to restoration of rusted cast iron.
It's a product called Evapo-Rust that is available in most auto parts stores. I've never used anything like it. Safe, odor free and effortless. Just submerge the rusty Item and walk away. The directions say for 30 minutes or longer for stubborn rust. I usually just leave most things overnight. I started using it to restore reloading equipment and was very impressed. I even did a product review on another forum.
Not sure if I should post a link to it or not since it is not an archery site but here it is. Mods, feel free to delete if its out of line. I'm hoping it's okay. I've used it on cast iron with great results.
http://www.marlinowners.com/forum/hunting-gear-shooting-gear-accessories/74858-evapo-rust-review-dave-bulla.html
At a rendezvous in January, a lady suggested using bees wax to protect the cast iron. She said to season and form the layer of carbon as we are all used to doing. But when she cleans up her pots, she melts a little bit of wax and coats the surface, She says it protects very well and does not get rancid like some of the oils do. When used the wax, which is edible, melts away and food is never given a bad taste due to old oil.
Her cookware really looked good. Has anybody else tried this? I am thinking about it but would like to know if anybody else has done this and what the results were.
This picture was taken at deer camp. Every year we have "squirrel night" as one of our evening meals. There's five fox squirrels in this large pan. After they're browned the lid is put on the pan and they are slowly cooked until tender. Served with mashed potatoes and gravy made from the pan drippins, it's a meal fit for a King.
(http://www.shrewbows.com/rons_linkpics/5%20squirrels.JPG)
(http://www.shrewbows.com/rons_linkpics/Squirrel_meat2.JPG)
Hey Ron, looks like a deer stepped in your taters!
I use an assortment of cast iron pans and pots when I cook. Out doors or indoors. :)
The best are the Griswalds as they have a nice finish and the flat bottoms allow me to use them on my glass top stove. (Just DON'T drop one.. :eek: )
Very nice, I keep my seasoned at all times as it get used several times a week.
I have cooked with Cast Iron pans for about 20 years now. That is all I use when I cook. I have found that if you give them a yearly seasoning of oil they stay fairly stick resistant through the year. I oil them and bake them in the oven at 300deg. for 6 hours once a year. I think that the key to keeping Cast Iron in good cooking condition is the cleaning method. Never use Dish Soap! Fill the pan with water - boil and then rinse out. Cast Iron is also healthy to cook food with. No Chemicals or Chipping of Teflon type products and actually adds a little bit of Iron to body. A much needed Mineral.
Butterfly'd back straps over the campfire. You can't do that with a Teflon pan... :campfire:
(http://www.shrewbows.com/rons_linkpics/TRR4.JPG)
Ron, your making me hungry now.
Thanks for the write up. My pan's been kinda sticky.
Rons spread looks great, maybe add a few of these. Always great in a good seasoned oven.
(http://i981.photobucket.com/albums/ae298/bfreese_2010/028-2.jpg)
Always have to watch out for the little varmits sneaking in to grab the goodies though.
(http://i981.photobucket.com/albums/ae298/bfreese_2010/031-2.jpg)
Excellent post. I've always had trouble getting a consistent and long lasting nonstick surface. I'll have to give the thin flax seed oil cure a try.
Thanks for taking the time to write this up!
Cheers, Matt
QuoteOriginally posted by stringstretcher:
I do a lot of reconditioning cast iron, so don't think because an old piece of cast iron look unusable, you just might be suprised.
Before electrolysis
(http://i43.photobucket.com/albums/e369/STRINGSTRETCHER/CastironfromMarvins029.jpg)
And after. It now has to heat treated seasonings.
(http://i43.photobucket.com/albums/e369/STRINGSTRETCHER/DOclean004.jpg)
nice results! care to elaborate on the electrolysis process?
i had a camp oven in the same condition. it currently immersed i a 5:1 water/molasses solution. gets rid of all traces of rust. takes a about 6 weeks though. i'll try seasoning it like explained here.
I am glad this came up. I have been looking lately into getting some cast iron skillets. Just don't want to pay a lot of money. As soon as I come across 1 or 2 , I'll be giving them a good cleaning , and then trying the seasoning with the flax seed oil. Now I really want to find one. Thanks for bringing this back around, perfect timing.
Ron, that squirrel looks fantastic!!
I have some cast iron pans I have picked up here and there over the years and cleaned and seasoned.Never liked them much because of the sticking.One day I cleaned one completely and sanded the inside completely smooth and slick and then seasoned it.WOW!!! It was unbelievable how it turned out.It is really stick free now.I went and bought some more emery cloth and went to work on the rest of them.They all were then seasoned and all turned out stick free.Cast iron will crack but not from smoothing.Quick and uneven heating and cooling is what cracks it just like putting hot glass under cold running water.
By the way sanding cast iron is nasty as heck! If you dont like getting dirty then dont even think about it.
A very useful tread here and thank you for taking the time to share it