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

[Pat]

Scrub it out well with hot water and soap and steel wool.  Dry completely.  Apply a thick coat of oil or lard inside and out.  Place in a warm (250 degrees F) oven overnight.   If it is too large for an oven, a bed of coals will do as well.  Place a lid on it and bury it in a bed of coals overnight.  I've had people tell me that this heating step is unneccessary, but I have not found cold treating cast iron to be satisfactory.  After you have seasoned it, clean it by wiping it down.  If this is not sufficient, clean with soap and water and steel wool.  Always wipe a thin coat of oil over it before putting it away, and store it with a paper towel wetted with oil inside of it.
 
Mordonna

julian wilson <smnco37 at yahoo.co.uk> wrote:
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.




Yours in service, 
Julian Wilson,
[aka. Messire Matthew Baker/Matthieu Besquer, Governor & Castellan of Jersey, 1486-1497: - "Si vis pacem, para bellum"]
late-medieval Re-enactor; & Historian and Master Artisan to 
"The Companie of the Duke's Leopards",
[the only medieval living-history Group
in "olde" Jersey]
Send instant messages to your online friends http://uk.messenger.yahoo.com 
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Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL