Need Some Advice On Cast Iron Problem
DH cleaned up everything from the mouse problem we had earlier this year, however, he forgot the cabinet above the microwave and that is where he had stuck my big cast iron skillet along with other th...
Forum Discussion
PGR_Skye wrote:
I dried it, seasoned it and put it in a 300 oven for and hour and a half.
I would do the seasoning at least 3 times. I would also kick the temperature up to 350-375. I don't think one is enough and I also generally try to fry with a lot of oil or fatty meats for a start after seasoning just for good measure. You're trying to develop a long term surface so don't hurry it.
As far as the porous goes, bull, if they were that porous you could never rid one of rust because it would go too deep. They are rough, but not porous. Nothing biological is so toxic it can survive 5 minutes at 300, much less 90 minutes.
