Cooking on the Campfire

Little Kopit wrote:

Tom Trostel wrote:
The point of seasoning is to seal the cast iron surface with carbon. If the pores in the cast iron are "open", would it not rust every time it gets water on it?

Seal with hardened oil, me son, not carbon. Put brain in gear please. What is soap or soap products supposed to do, but break down oil and grease. Water alone don' do none o' dat, dat is unlessens youse let it soak in a water tub with an electrolysis rig.

'K

:W

My Grandmother and Nana never washed their CI in soap and water unless absolutely necessary. In generally salt and paper did a fine job. I follow their tradition and have been rewarded with a 6" skillet with a beauteous non stick finish. My 12" skillet was fine until my frmr DIL decided to scour it with Ajax. Sighhhhhh and yes it was the beginning of the end for the 2 of us.

My 12 inch skillet was a gift to my paternal grandmother from her mother when Nana was married. My paternal great grandmother received the pan from her mother so it has a long and fine tradition of feeding the generations.

Had a 6-8 qt DO gifted to me from my maternal Grandmother and gave it to my youngest sister when she first set up house. She used it as a house plant holder and its taken me years to write that w/o using foul words to describe the desecration:).