[Sca-cooks] Another cast iron question

Daniel & Elizabeth Phelps dephelps at embarqmail.com
Sat Aug 30 20:33:49 PDT 2008

Without deviation from the norm, progress is not possible.
Frank Zappa

To argue with a person who has renounced the use of reason is like 
administering medicine to the dead.
Thomas Paine

> (Many are being advertised that they are finished with enamel on the 
> inside to prevent /rusting/.)

Well, we have a couple of enameled cast iron pots, one of which is a deepish 
saute pan and the other one is a small frying pan. The enamel on the saute 
pan started to chip on the inside, so we don't really use it anymore, but we 
don't use the frying pan much, so haven't really had a problem with that. 
Just a comment on what can happen with enameled cast iron. I'd be highly 
annoyed if I had bought an expensive teapot and the blasted thing started to 
rust on me!
But I have another question about using edible oils to season the 
hibachi-it's not huge, I think it would probably fit in the oven, but what 
would keep the oil from going rancid? I don't think we'd be using it more 
than half a dozen times a year, outside of hurricane season and local SCA 
Still curious and contemplating my options; Saint Phlip's electrochemistry 
experiment sounds a whole lot more appealing than the elbow grease; we don't 
have that kind of battery charger but we could probably put our hands on 
So, still playing devil's advocate and asking questions, why would cast iron 
stove paint not be appropriate? It seems to me the usage of a cast iron 
hibachi is closer to a cast iron woodburning stove than a pan that you use 
every day. Perhaps some of our gentles on this list who live in places where 
there is actual winter could address this? The only place I have ever seen a 
woodburning stove is in a house museum.
Cheers from Hurricane Land,
Isabella de la Gryffin
> Ok, more success with different search terms
> http://ezinearticles.com/?How-To-Care-For-Your-Cast-Iron-Teapot-To-Ensure-Longevity&id=761618
> http://www.xmission.com/~drudy/hist_text-arch4/msg00021.html
> http://www.zensuke.com/howto.html
> http://www.answerbag.com/q_view/881047
> http://whatscookingamerica.net/Information/CastIronPans.htm   talks about 
> seasoning
> and cooking in cast iron, but doesn't offer any hints on teapots. Not a 
> bad article though.
> Hope this helps,
> Johnnae
> Pat Griffin wrote:
>> I've been cleaning and caring for decades, but this one has me stumped. 
>> My
>> daughter (the brunette who acts ditzy, not the blonde who acts 
>> intelligent)
>> knows I love to cook with cast iron when camping.  So, when she saw an
>> antique cast iron teapot at a yard sale, she bought it for me.  It must 
>> have
>> been a true yard sale, because the thing was covered with mud, and rust, 
>> and
>> other nasty things.  I've got it nice and clean now, and I've seasoned 
>> it.
>> It's a beautiful shiny black, again.  But, ya know what?  I cannot for 
>> the life of me figure out how to use it to
>> boil water without getting the water either oily or rusty.  Anyone have
>> suggestions or solutions?
>> Lady Anne du Bosc Known as Mordonna The Cook
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