The Stuff my nephew has is safe..(Non-Toxic), and Halal certified.
I will get some of it to keep on hand.

For now, the pot is back in operation, made a nice Beef Stew in it yesterday.

I think it will need to be cooked in a few more times before the food tastes like it did prior to things going side ways.

__________________
CHILCUTT~
The secret to a long life. Is knowing when it is time to leave.

I use Steam to take care of that nasty bugger.

__________________
CHILCUTT~
The secret to a long life. Is knowing when it is time to leave.

Clean off the rust. Start a fire in the fireplace. When you’re down to coals stick it in. All carbon will oxidize, inside and out. When the coals go out and the pan cools then wash it, dry it, and wipe the inside with your favorite cooking oil. Bacon grease is good.

Put it on the stove and let it heat until it just starts a little smoke then put it on the oven to cool.

Which is why olive oil is an alternative. Corn oil kind crusts on.

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95 E300D working out the kinks
77 300D, 227k, station car
83 300CD 370k, gone away
89 190E 2.6- 335k, no more
79 VW FI Bus- 145k miles, summer driver
59 VW Beetle ragtop- 175k miles
12 VW Jetta- 160k miles

If I were to use a not meat oil for high heat it would be avocado, or grape seed oil

Avocado and Grape seed are exotics, buy some to season a pot, then what to do with it ?

Olive oil, I have, and can use it for other things.

__________________
CHILCUTT~
The secret to a long life. Is knowing when it is time to leave.

Peanut oil and chopped garlic to season the pot. Olive oil can congeal and leave a bad flavor to food if the pot sets for a long period.

Once as year or so, depending on the frequency of use, I fill the pots/skillets with wood charcoal and let it burn out. This adds a bit of carbon to the cast iron and also cleans out some of the accumulation of crusty matter.

Use a charcoal chimney starter not any chemicals such as lighter fluid to start the fire.

While the pot is still warm, empty the ashes (good stuff for the compost heap if you have one), give the pot a quick scrub with mildly soapy water and an abrasive cloth, rinse well, heat the vessel and re-season.

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“Whatever story you're telling, it will be more interesting if, at the end you add, "and then everything burst into flames.”
― Brian P. Cleary, You Oughta Know By Now

Everclear is a friendly chemical fire starter

Native to your homeland bud. I have grapes right out the back door. I tried grape for high temp performance but think my bod does not digest it. So no more for me. I cook with avocado all the time. In fact right now as I type there is some mixed with olive under a whole chicken sizzling away on the wood burner. What is the argument against cooking with avocado? Olive for no cook or low heat apps for sure. No other bottled oils in the house. Just meat fats on meat, and oils in natural foods.

He just wants to clean the cast iron, not smelt it!

__________________
“Whatever story you're telling, it will be more interesting if, at the end you add, "and then everything burst into flames.”
― Brian P. Cleary, You Oughta Know By Now

the dose is the poison

This method I like, and..have some Kingsford charcoal left over.
Have a firepit/grill in the park next to my flat

The pot..remember the pot. Managed to get all the rust off, poured vinegar over it to stop the flash rust, rinse, dry, coat with olive oil.
But have not seasoned it..in a holding pattern until I have time (hopefully this Wed) to complete the deed.
Peanut oil and chopped Garlic, I have on hand.

__________________
CHILCUTT~
The secret to a long life. Is knowing when it is time to leave.

I have a number of pans that cannot be seasoned, because prior owners used this method...the seasoning techniques are useless once the pan is too hot. I learned this the hard way by putting one in the oven and setting it on the cleaning cycle. I ended up ruining a nice hammered #9.

As far as seasoning goes, basic flax seed oil will do fine in creating a good seasoned coat.

Clean the pan after cooking when hot...water and nothing stronger than a plastic pot scrubber. If you have stuck on food, simmer some water in the bottom and repeat the cleaning with water and plastic scrubber. After it's cleaned, wipe dry and place on a burner to heat back up. Olive oil, Crisco (or off brand) or olive oil are great to wipe on...just make sure it's a thin coating and not heavy. Wipe again...and again. Once cooled, wipe one more time.

When storing the CI pans, I use Dollar Store wooden spoons in between pans if stacking to allow air to circulate, keeping the seasoned coating from going sour.

I have a National branded pan, it's dated to pre-1924, that is my daily driver...thin walls, perfect seasoning, extremely non-stick, and lightweight. I fry eggs in it nearly every morning. A newer Lodge, 12", is used quite often for meats, hash, fried taters, etc. It's not a smooth pan, since it's modern, but the seasoning has built up enough to be smooth now. It's also a great pan for eggs, as it's also non-stick now.

I taught my wife how to use my Wagner Dutch Oven for roasts. I can make the toughest cuts of meat super tender. She's all but tossed out her Crockpot now, choosing to use the CI DO.

My collection of CI, the pans and pots I either hold dear, or know the value is high enough to NOT sell cheap, is nearly 65 pans big. Some are used often, while others are set up on a large set of shelving in the kitchen, on display. The wife has about 100 CI trivets, mostly from Wagner or Wilton, that are hung in the kitchen along the walls.

I've got a number of broken CI pans, and pans that cannot take a seasoning due to high heat damage. I've slowly come to the realization that they are junk...or material to make other things with. I've made a number of them into clocks, with one now hanging in a restaurant in PA, and the other here in Dayton. It's just a way to turn junk into treasure, and make a few bucks.

Over heating will kill a CI pan faster than neglect will...so don't use fire to clean a pan. Oven cleaner is safe to use, as it rinses clean and is neutralized when you put it in a vinegar bath to stop the flash rusting after cleaning. It's been used for years, and when done properly, is quite safe.

There is another method, where the pan is set in a lye bath with a trickle charger sending current through the pan. This method is mainly for those that restore old pans on the side to make money. I don't use that method, mainly because I'm set in my ways and haven't made the leap yet. It works well, takes longer than the oven cleaner method, and is the easiest and less labor intensive method.

Also...only use the oven cleaner with the yellow cap. The other stuff doesn't work.

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1987 560SL
85,000 miles

Ding ding ding, and we have a winner.
Due to not having a conventional oven..but having peanut oil,charcoal, and garlic..which is purchased by the pound over here..the Dutch Oven is now cooling down naturally, and appears to have that 'Baked On' look I was looking for
Gonna set this baby aside, and wait until my next stew, or simular meal gets cooked in it.

__________________
CHILCUTT~
The secret to a long life. Is knowing when it is time to leave.

Now remember, "An ounce of prevention is worth a pound of cure".

EVERY time you use the pot, oil and season it well. Do not allow acidic stews/foods to remain in the pot any longer than necessary. It will take numerous uses of the pot to achieve/regain the coating fully.

__________________
“Whatever story you're telling, it will be more interesting if, at the end you add, "and then everything burst into flames.”
― Brian P. Cleary, You Oughta Know By Now