[rusty_tlc]

Originally Posted by Mace

Come on down to the Gambol this year, I'm gonna make a BIG ass pot of chili for dinenr fri..

I plan on it Assuming;
A) I have my rig working
and
B) I haven't broken it by then

[Mace]

Drive down in a yugo for all I care.

Ride with me. I am positive I can make it fun fer ya

[rusty_tlc]

Originally Posted by Mace

Drive down in a yugo for all I care.

Ride with me. I am positive I can make it fun fer ya

Thanks for the offer. I'm hoping for running my 40 or I may have an expedition type rig by then.

[Cube Dweller]

We bought a preseasoned Lodge on the 3rd. Got it home and realized the preseasoning oil could be something the is allergic to. Called them today and found out they do use soybean oil to season their ovens. Took it back and bought the chinese knock off. We have the 4 qt knock off and it's been fine, though Drew is right that it's a bitch to get all the preservative wax off it.

[WristPin]

whooooaaa! stop the bus!

i dont know where you are coming up with this info guys, but it is very odd.

A dutch oven dosesnt cook food.

a dutch oven is where you fart in bed and hold the covers of your wifes head.

[Tojo]

we call them "camp ovens" and use them to cook all sorts, roasts, bread, cakes, anything.

[rusty_tlc]

Originally Posted by Cube Dweller

We bought a preseasoned Lodge on the 3rd. Got it home and realized the preseasoning oil could be something the is allergic to. Called them today and found out they do use soybean oil to season their ovens. Took it back and bought the chinese knock off. We have the 4 qt knock off and it's been fine, though Drew is right that it's a bitch to get all the preservative wax off it.

Mom tells a story of finding a cast iron fry pan inside a stump on their place in Alaska. Somebody had burnt something on it so bad they just chucked it.
She hung it from a limb by a wire and use a blow torch to burn it clean, then re-seasoned it. She is still using it 50 years later.
So next time just fire up the propane torch and burn that wax off.

Short of breaking it I don't think it is possiable to ruin cast iron.

[Mace]

I am really liking how to season my cast Iron..

Grease it with crisco and put it on the gas grill upside down at fairly high heat for 4 hours or so.. Works great

[rusty_tlc]

Originally Posted by Mace

I am really liking how to season my cast Iron..

Grease it with crisco and put it on the gas grill upside down at fairly high heat for 4 hours or so.. Works great

Does your DO seasoning have anything to do with the "Western Style Dutch Oven" dinner being server at the Gambol?

[Brentbba]

Question for anyone that has used the preseasoned Lodge - how 'well' seasoned are they really from the factory.

I guess I'd still be inclined to season it once more before use. I just can't believe that it's that well seasoned from the factory.

I need to purchase my own as I've been mooching one from my troop the past couple of trips.

[Mace]

Originally Posted by rusty_tlc

Does your DO seasoning have anything to do with the "Western Style Dutch Oven" dinner being server at the Gambol?

As a matter of fact...


No




I have nothing to do with the gambol DO stuff

[rusty_tlc]

Originally Posted by Mace

As a matter of fact...


No




I have nothing to do with the gambol DO stuff

In that case I might go.

[Mace]

Then no Green Chilli chili for you when you come down


I am going to make a free meal for just about anyone that comes down on friday night. I am thinkin chili but am not sure yet...

[rusty_tlc]

Originally Posted by Mace

Then no Green Chilli chili for you when you come down


I am going to make a free meal for just about anyone that comes down on friday night. I am thinkin chili but am not sure yet...

I don't turn down free food.

[Cube Dweller]

Originally Posted by Brentbba

Question for anyone that has used the preseasoned Lodge - how 'well' seasoned are they really from the factory.

I guess I'd still be inclined to season it once more before use. I just can't believe that it's that well seasoned from the factory.

I need to purchase my own as I've been mooching one from my troop the past couple of trips.

In my quest to find out what they use to season the iron I talked to the lady at Lodge. They take it up to a much higher temp (?) than you can on a gas grill or oven in their kiln. So I could see how the oil would penetrate deeper than a home seasoning job.

Though I've had good success on a gas grill with canola oil at about 450* for an hour.

[Cruiserdrew]

Crisco is the bomb for the initial seasoning. Both of the books I have on DO cooking, reccomend it specifically and it really makes a hard an durable surface. 450 sounds hot-I do mine around 375 and it seems to work. That's a good experiment though, what temp is optimum?

[rusty_tlc]

Originally Posted by Cruiserdrew

Crisco is the bomb for the initial seasoning. Both of the books I have on DO cooking, reccomend it specifically and it really makes a hard an durable surface. 450 sounds hot-I do mine around 375 and it seems to work. That's a good experiment though, what temp is optimum?

From what I've read there are two schools of thought on seasoning.
Low and slow vs hot and quick.

I've done the 350 overnight and the 600 for a couple hours on the gas grill. Both seem to work well for me.

Whatever you do the objective is to fill the pores in the cast iron.

My skillet has had stuff burnt on and scrapped off so many time the bottom is like glass. Carbon is the original non-stick surface.

[TexasBadlands]

Originally Posted by Cruiserdrew

Crisco is the bomb for the initial seasoning. Both of the books I have on DO cooking, reccomend it specifically and it really makes a hard an durable surface. 450 sounds hot-I do mine around 375 and it seems to work. That's a good experiment though, what temp is optimum?

Crisco IS the bomb to season these ovens

[surfpig]

Originally Posted by Brentbba

Question for anyone that has used the preseasoned Lodge - how 'well' seasoned are they really from the factory.

I guess I'd still be inclined to season it once more before use. I just can't believe that it's that well seasoned from the factory.

I need to purchase my own as I've been mooching one from my troop the past couple of trips.

I'd say pretty darned well. I got mine a few months ago, rinsed it in hot water, coated it in oil and put it in the oven at 400 for an hour anyway though. Stuff still just wipes right out.

I was inspired to re-season my (dads) old frypan, too. Screw the teflon! Even works for stainless, but you probably need a higher temp...

[JRFJ4-]

Originally Posted by TUFFTORQ

Although Lodge is a good oven, I don't believe it's the only choice check around for a quality American made oven.

Lodge is American Made. I've been to their foundry in South Pittsburg Tennessee. At least in 1997, it was their only foundry.

They have a very cool facility. They actually scrub/clean/tumble their castings in river rock. It cleans them very nicely.


JR

[spressomon]

After using cast iron and stamped steel cookware for the past 20-years I have found this to be the best, quickest and easiest method of seasoning there is (if you do this right before you make omelets/crepes in a stamped steel omelet/crepe pan the surface, if using proper cooking temperature, will be as good as a non-stick coating!).

Put enough table salt in your pan to cover the bottom of the pan approximately 1/8" deep. Then, using canola or safflower oil, put enough oil in the pan to completey submerge the salt (about 3/6 to 1/4" deep). Carefully, over medium heat, bring the mixture up to just until the oil starts to smoke; remove from heat allowing to cool for 10-minutes or so...then carefully (because the oil will still be HOT), poor off the oil and wipe the remaining salt out of the pan with papertowels/brown bag. Use the pan...repeat as necessary. This method won't work so well for the sides of a dutch oven...but can't be beat for the bottoms!

The second rule, which probably has been covered everywhere: When cast iron needs to be cleaned, after cooking, NEVER EVER use soap and NEVER EVER put your 'investment' in the dishwasher. Simply soak the pan for an hour or so in water and, after the pan has been well seasoned and broken in, everything wipes right out...then give it a light coat of vegetable oil. Or fill the pan with water and gently bring to a simmer for similar results; wipe out and then a light coat of vegetable oil.

The problem with getting a cast iron pan too hot (seasoning or cooking) is sometimes the bottoms can heat warp.

[rt]

These ( http://www.slikvik.com/index.html ) look cool and are American made.
The seasoning process looks pretty spectacular.
......kind of a threadjack.....but not really.........