levelwave wrote:
>
> Katra wrote:
>
> > After a good scrubbing, they would coat the pan heavily with oil,
> > and bury in the red hot coals for a couple of hours.
>
> Wouldn't "red hot coals" extrude enough heat to *remove* the seasoning
> from a Cast Iron pan?... The same as a self-cleaning oven cycle...
>
> ~john!


I dunno... Mom and dad were camping fanatics. :-)
Every time I mention cast iron seasoning to dad, he quotes me that
and swears by it! I have not personally tried it. Yet.

Funny too. I'm still in the process of trying to get my #10 back into
shape after he burned those damned shredded potatoes in it a couple of
weeks ago..... <sigh> Not all of the silver streaks are gone yet, but
I've not had much trouble with sticking.

Not quite the same thing I don't think. I usually just use the "time"
method. I carefully cook with the hot pan cold oil and gentle cleaning
thing and can usually re-season a pan with daily use within a couple of
weeks or so.

I think you have to really burn _food_ in it to de-season it.
Roasting oil in it seems to be the key to season them?

Works pretty well for me, just babying them for a couple of weeks. Don't
cook any eggs in them for that period. <G> Just meat and mixed veggies.

Remember, I did say that he coated it heavily with oil prior to roasting
the pan in hot coals.

K

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