In article >,
Mark Thorson > wrote:

> JeanineAlyse wrote:
> >
> > Friends of mine asked me how to clean cast iron frying pans that are
> > quite rusted and I know that has been discussed at length here
> > before. Exactly what words am I to use for an rfc search to learn if
> > the "fix" they are looking for is possible, and how to do it?
> > Thanks, Picky
>
> It's in the rec.food.cooking FAQ. You should look in there
> before posting a question to the whole Internet. Here's
> what it says about seasoning cast iron:
>
> 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! :-)

Shame on you, Mark Thorson! Miss Jeanine just might miss the smiley at
the end of your post and think you're serious! (I almost thought it.)
Go sit in the corner! LOL!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller