Quote:
Originally Posted by Mike D
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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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.