RE: [CH] Re: Iron (was still cooking...)
Brent Leatherman (brentleatherman@netscape.net)
Tue, 07 May 2002 11:45:05 -0400
Agree with Chad's method, but (hey, anything to start an argument, right ;>) I prefer to use animal fat (bacon drippings are good) instead of olive oil. Seems to work better in my iron...
B
Chad A Gard <gard@indy.net> wrote:
>You can season in a much easier manner than that...
>
>Coat the pan (inside and out) with olive oil. wipe excessive drips.
>Bake in a 450 degree oven 1 hour. Wipe off oil. Repeat until it's
>nice and black (usually 6 or 7 times).
>
>
>It won't be the same as if the pan were old, but it'll get you closer
>faster and with less lost food than cooking and scraping.
>
>--
>Chad Gard, KB9WXQ
>INCHASE: http://www.inchase.org Co-founder
>SCOA: http://www.stormchasersofamerica.org Member #3
>INSWA: http://www.insw.org Unit #21
>
>
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