[Sca-cooks] Another cast iron question

Elaine Koogler kiridono at gmail.com
Tue Sep 2 13:41:24 PDT 2008

I suspect you're correct...it's been a while since I've needed to do this.
But we do it to our cast iron pans as well as our wok and other things (like
the corn stick pan!!).


On Tue, Sep 2, 2008 at 3:11 PM, Dragon <dragon at crimson-dragon.com> wrote:

> 200F or 200C?
> Makes a huge difference. I usually crank my oven up to 400F to do this
> which is much closer to 200C than 200F.
> An hour at 200F is going to leave the season rather sticky I would think.
> Dragon

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