On Tue, 30 Jun 2009 13:33:59 GMT, "brooklyn1"
> wrote:

>
>"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.
>
>
>
>
>
>
Thanks on the self-clean tip.

V