Hi Sally,

We have some cast iron utensils in the kitchen.
They're nice to use, and have good "non-stick" properties.
The quality French ones have a smooth finish, easy to keep clean.
Cheap Asian pans are pretty good too, but the finish is coarser and
harder to keep pristine (so we don't).
If used regularly, they don't rust.
If they're for show only, a clear lacquer ought to keep them nice.
Spray cans would be easiest to apply. Don't cook with them!
As I understand seasoning of CI pans, it's what must be done before
using a new one. You just heat it pretty hot, then pour on some oil and
swill around - but that's not what you mean?

Jordan
rcm

sally pepper wrote:

>
> I have 5 black "tradional" cast iron skillets
> I keep rust off by rubbing oil on them once they are cleaned
> and this sort of works....
> Is there a recipe or specific method for seasoning a skillet?
> Can I apply an enamel myself ?