"jmcquown" > wrote in message
...
> "Vesper" > wrote in message
> ...
>> On Mon, 29 Jun 2009 11:51:07 -0700, sf > wrote:
>>
>>>On Mon, 29 Jun 2009 10:14:59 -0500, Vesper > wrote:
>>>
>>>>Thank you very much. Some of this sounds unusual but I will take your
>>>>word for it. It should make an interesting experiment. I have no
>>>>problems with my Lodge stuff.
>>>
>>>Lodge, schmodge. What's the real problem? Did you just lose the
>>>seasoning or do you have a burned on crust? If you lost the
>>>seasoning, you know what to do... but cooking up some bacon and making
>>>a couple batches of fried chicken in it wouldn't hurt either.
>>
>>
>> The problem is that it was never properly cured to begin with.
>>
>> I cooked with the wax still on it.
>>
>> Then I tried to cure it again and screwed it up.
>>
>> Now it stinks.
>>
>> I now know how to fix it.
>>
>> Thanks
>>
>> V
>
>
>
> There shouldn't be "wax" on cast iron. You must have bought that
> pre-seasoned stuff which has never really worked well (Lodge brand or
> not). It needs a proper cure with fat and high heat.
>
> Jill

New cast iron cookware is typically coated with some sort of anti-rust
protectorant, it could be "wax" but more likely a petro product like
cosmolene. In any event it should be removed by washing off, not burned
off... scrub well with a wire sponge and dishwashing detergent, or run
through the dishwasher.... then proceed to season. Do not run cast iron
cookware through the oven self clean cycle, that gets too hot and can cause
microscopic cracks, warpage, or fracture.