[Sca-cooks] Re: virgin" cast-iron cookware - help, please

[she not]

Some like it cold, some like it hot..I prefer to season/reseason by first heating the pan, then coating  it with oil (use a brush or cloth to get it all over)and letting it cool down again, which seems to take better.  but this method would be downright dangerous with a cauldron, so in your case i'd use the cold start coating method already described. Another suggestion...since this will take a lot of oil, you could justify the expense by inviting your whole group to a fry day..have everyone bring something to throw in the pot!  (This will definitely ensure the inside at least is well seasoned)

gisele


Dear Listers,
Our Group has bought a new, "virgin" cast-iron cauldron for cooking-use at our medieval camps.
I do recall fairly recently seeing considerable discussion on the SCA Lists to which I subscribe - concerning the "seasoning" of virgin cast-iron cookware, and thought I'd saved the discussions into a file. If I did, I cannot now find it.
So, to assist our Companie's cooks, I would be very grateful if Listers could download to me for the benefit of our Cooks, their preferred methods of "seasoning" unsealed cast-iron cookware.
The Companie of The Duke's Leopards thanks you all in advance for your assistance in this matter.
God's benison upon you all, this Feast of St. Drogo, and after.

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"all men are intrinsical rascals, and I am only sorry that not being a dog I can't bite them."   Lord Byron
		
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