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re-seasoning and maintaining seasoning on cast iron

post #1 of 7
Thread Starter 

x


Edited by TasunkaWitko - 8/12/13 at 3:13pm
post #2 of 7

Nice.

Might redo mine

Thanks.

post #3 of 7

Great post Ron - I need to redo one of mine and this will be a big help 

post #4 of 7
Thread Starter 

hope this helps, guys -

 

please take a second look at my original post above - i made a few tweaks.

post #5 of 7

I have heard of pans cracking in the self cleaning oven cycle.

 

Never did it, so I can't verify that?

 

Good luck and good smoking.

post #6 of 7
Good info!

FWIW, the iodine number of an oil is what you want to pay most attention to, not necessarily the smoking point.

Oils that have a high iodine number are "drying oils", they polymerize to form the hardest most durable seasoning.

Yes, flaxseed oil is one of the highest.

Avoid oils that are 'high-oleic' ,their iodine number is lower than that of their standard counterpart.

In other words, sunflower oil has a fairly high iodine number, but 'high-oleic' sunflower oil's iodine number is much lower.

Good luck seasoning!
Edited by DiggingDogFarm - 1/26/12 at 10:35am
post #7 of 7
I've been pretty happy wiping it or using water to clean then wiping it dry, put it on the stove at med heat until water dries. Then wipe a light bit of oil on it, allow it to heat to smoking, then cool naturally. My wife hates the smoke and smell but the finish is non stick.
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