On Mon, 29 Jun 2009 17:22:23 -0700, Mark Thorson >
wrote:

>Vesper wrote:
>>
>> My first thoughts are these. Scrub it out again in hot water, heat it
>> on the stove to dry it, wipe it with bacon dripping, cure it in the
>> oven as per normal curing procedures, cool and wipe again with either
>> peanut oil or bacon drippings. Store in cool, dry place with towel
>> between oven and lid to ventilate.
>>
>> Any advice?
>
>This is in the rec.food.cooking FAQ. To save network bandwidth, it is
>requested that you check the FAQ before posting a question to the
>newsgroup.
>
>Here's the entry from the FAQ:
>
>SEASONING A CAST IRON PAN
>
>> How do I season a cast iron pan?
>
>There are several methods. The best results are achieved using
>the following procedure. First, the surface must be "awakened"
>by scrubbing lightly with grade 00 steel wool. The entire surface
>must be abraded. Then, the pan is coated with SAE 90 gear oil
>and heated in a foil-lined oven at the highest temperature until
>it stops smoking. Then, after it cools down, it is packed tightly
>with cow or horse manure and buried in an inverted position
>at least ten inches underground. After six months, the article
>is dug up and cleaned by _lightly_ scrubbing it with a dry cotton
>ball. Before using it, the surface needs to be conditioned by frying
>a pound of bacon or pork sausages. Then you'll have one well-
>seasoned cast iron pan!
>
>Hope this helps! :-)


This sounds like one of the reasons I don't bother reading group faqs.

Thanks but no thanks. Several other methods have been suggested and
I will try them all before this one. If none of them work, then I
will drill holes in all of my cast iron and start a garden on my
porch.

V