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Suggest a better descriptionThe following information is copied in its entirety. This is becoming a lost art......... CLEANING AND RESEASONING CAST-IRON SKILLET Youre browsing the junk store or rummaging the neighbors garage sale and there it is - a good, old cast-iron skillet, black and righteous from decades of use and priced to sell. Once you get your treasure home and before you crank up the heat, youll need to clean and reseason it. Heres how: 1. Assemble a 1-pound box of salt and a quart of vegetable oil. 2. Wash the cast iron with warm water and mild dishsoap inside and out. Rinse well, Dry. 3. Heat skillet over high heat, and when its smoking hot, cover bottom with a thick layer of salt. (This can get smelly, so youll want to turn on the fan.) Using an old wooden spoon you dont mind scorching, and protecting both hands with hot pads, scrape salt around the bottom and sides of the pan. Keep the heat on high and keep scraping salt until the salt starts tobrown and you notice black flecks in it. Scour the skillet for a good five minutes. Turn off the heat, and as soon as the salt has cooled down enough to dispose of safely, discard it, and, being careful not to burn yourself, wipe out the skillet with a paper towel. 4. Repeat salt-cleaning method if skillet still looks cruddy. Otherwise: 5. Return skillet to burner and heat it until its red-hot. Turn off heat and fill skillet on-third with vegetable oil. either tilt skillet, or use a non-plastic brush, to coat sides with oil. Allow oil-filled skillet to cool completely - at least an hour. 6. Heat skillet and oil again, to about frying temperature (350-400F). Turn off heat and again allow to cool completely. Overnight is best. 7. The next morning, discard oil, wipe skillet out with a paper towel and youre ready to go. 8. Some folks swear soap and hot water never touch their cast iron. Others find an occasional mild sudsing desirable. Everybody agrees, however, that scouring pads or powders and dishwashers will ruin the seasoning. Use a plastic scrubber, if necessary, to dislodge stuck-on stuff. 9. For new cast iron, start with step 2 and then go to step 5. Lots of manufacturers suggest heating the skillet and oil in the oven a couple of times to season it. **** SOURCE: San Antonio Light, 27 FEB 91 Posted to bbq-digest by Jim Anderson
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Serving Size: 1 Info (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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