Re: Cast Iron Frying Pan

Posted by Burnie on December 20, 2005 at 04:32:42 from (203.51.207.169):

In Reply to: Cast Iron Frying Pan posted by IronHorse on December 19, 2005 at 08:19:05:

I cook a lot with camp ovens (duch ovens) and people will often give me old cast iron stuff that they have found goodness knows where. The most important thing to remember is that cast iron is a very headstrong metal and you MUST show it who's boss right from the start. Cookware that doesn't respect you is like teaching a pig to sing: it wastes your time and annoys the pig. Now this may sound a bit harsh, but take your fry pan into the shed and take out your 4 inch angle grinder. Fit a wire brush head and, ignoring all pleading and protests from the pan, give that rusty old sucker a good workout, inside and out. Then it's in to some hot soapy water and steel wool. Rinse in clean hot water then heat it in the oven or stove top until it's dried. The pan will be quite placid by this stage, and will realise that resistance to the seasoning process is futile.
I never give advice on seasoning if there are any other camp oven cooks within a 100yd radius. For some unknown reason, the subject is even more controversal than 'the best way to start a campfire'. I have actually seen two blokes almost come to blows over the subject. There are about as many ways to do it as there are cooks, so I just do it my way and am happy to let others do it their way.
While we're on the subject, here's a handy survival tip. When travelling in desert country, always carry a cast iron fry pan. If you become lost and run out of water, simply take out your fry pan an begin the seasoning process. Within a few minutes, someone will snatch the pan from your grasp, explain in no uncertian terms that your method is completly wrong and immediately carry out the 'correct' procedure. You can then ask them for a drink of water.

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