The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-13-2013, 08:33 PM   #16
bizznessman
Full Fledged Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Downloads: 0
Uploads: 0
Default

Cleaning Cast Iron
http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/

Electrolysis method (my personal choice of methods):

http://www.gcica.org/ElectrolysisMethodbyJohnBelden.htm

http://www.youtube.com/watch?v=0XlsNucmbiE

The Chemistry of Cast Iron Seasoning (or more than you would ever want to know about seasoning CI )
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Thanks from:--->
Unread 10-14-2013, 08:54 AM   #17
fantomlord
is one Smokin' Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Make a mixture of 1 cup Molasses and 1 gal water and soak the skillet in it for 3 days then rinse it and scrub with a wire brush it will come out clean & shiny CI.
Rub it down with a light coat Flax seed oil and start it off in a cold oven set it to 350 with the inside pointed to the oven floor for 1 hr. Leave it in until the oven is cold iron. Do this every day for 1 week then every week for 1 month then every month there after.
I tried using flaxseed oil to season my skillets a while back after stripping the old seasoning with lye...they looked great, but when I started cooking on them, the nice black seasoning flaked off. I just did another one, and used a couple of coats of lard...that seems like it worked much better. It cooks great, and no issues with anything flaking off.
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:45 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts