Hi,

I've just bought a cast-iron pot and seasoned it by covering it
liberally in corn oil and baking it in the oven for an hour, per the
manufacturer's instructions. Now, while it was in there, there was a
really chemically, WD-40 sort of smell coming out of it. I let it sit
in there overnight to cool. I took it out this evening and the pot
still has a strong smell of mechanical lubricant. On top of that, the
corn oil has started to smell rancid.

Am I allowed to use washing-up liquid to try to get rid of these
smells?

How many times do I have to repeat this seasoning process before I can
use the pot for cooking without fear of the nasty smell permeating the
food?

I should note that it was an extremely cheap pot, only $10 on sale from
$20. I intend to use it for baking bread, and don't know what the
difference might be between cast iron pots of different brands.

Many thanks!

"Lady Penelope Creighton-Ward" wrote in
ps.com:

Hi,

I've just bought a cast-iron pot and seasoned it by covering it
liberally in corn oil and baking it in the oven for an hour, per the
manufacturer's instructions. Now, while it was in there, there was a
really chemically, WD-40 sort of smell coming out of it. I let it sit
in there overnight to cool. I took it out this evening and the pot
still has a strong smell of mechanical lubricant. On top of that, the
corn oil has started to smell rancid.

Am I allowed to use washing-up liquid to try to get rid of these
smells?

How many times do I have to repeat this seasoning process before I can
use the pot for cooking without fear of the nasty smell permeating the
food?

I should note that it was an extremely cheap pot, only $10 on sale
from
$20. I intend to use it for baking bread, and don't know what the
difference might be between cast iron pots of different brands.

Many thanks!




Did you remove the protective coating before seasoning in the oven??



http://www.kitchenemporium.com/info/castiron.html

http://whatscookingamerica.net/Infor...stIronPans.htm

http://www.cookinglouisiana.com/Arti...-seasoning.htm

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

PeterL wrote:
"Lady Penelope Creighton-Ward" wrote in
ps.com:

Hi,

I've just bought a cast-iron pot and seasoned it by covering it
liberally in corn oil and baking it in the oven for an hour, per the
manufacturer's instructions. Now, while it was in there, there was a
really chemically, WD-40 sort of smell coming out of it. I let it sit
in there overnight to cool. I took it out this evening and the pot
still has a strong smell of mechanical lubricant. On top of that, the
corn oil has started to smell rancid.

Am I allowed to use washing-up liquid to try to get rid of these
smells?

How many times do I have to repeat this seasoning process before I can
use the pot for cooking without fear of the nasty smell permeating the
food?

I should note that it was an extremely cheap pot, only $10 on sale
from
$20. I intend to use it for baking bread, and don't know what the
difference might be between cast iron pots of different brands.

Many thanks!




Did you remove the protective coating before seasoning in the oven??



http://www.kitchenemporium.com/info/castiron.html

http://whatscookingamerica.net/Infor...stIronPans.htm

http://www.cookinglouisiana.com/Arti...-seasoning.htm

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Thank you so much for these links!

I don't know that there was a protective coating on this pot, but there
may well have been! I followed the instructions which said to scrub it
first, but I didn't use steel wool to do so. I'm glad to read I'm
allowed to wash it with soap because the rancid oil smell is terrible.

Yes, you MUST scrub out the protective coating on any new cast iron
pan! And did you know that even after the initial seasoning you should
NOT cook tomatoes or any other acid food in it? Acid strips off the
seasoning and you will need to re-season. As to brands to buy, always
get an American-made brand, which is not going to split or be uneven.
they are a bit more expensive, but well worth it! American-made brands
I use are Lodge and Waggoner, both very good. Lodge skillets are a
bumpy texture inside, while Waggoner are a slick texture inside -- both
good for different purposes. As to cooking bread in your new pan, once
you get it seasoned, be sure you grease it generously before putting in
the dough, or it will probably stick! Of course, you will learn all
sorts of stuff with this first pan, and when you are ready for a Lodge
or Waggoner you will know how to take care of it properly and enjoy it.
Good luck!


Lady Penelope Creighton-Ward wrote:
PeterL wrote:
"Lady Penelope Creighton-Ward" wrote in
ps.com:

Hi,

I've just bought a cast-iron pot and seasoned it by covering it
liberally in corn oil and baking it in the oven for an hour, per the
manufacturer's instructions. Now, while it was in there, there was a
really chemically, WD-40 sort of smell coming out of it. I let it sit
in there overnight to cool. I took it out this evening and the pot
still has a strong smell of mechanical lubricant. On top of that, the
corn oil has started to smell rancid.

Am I allowed to use washing-up liquid to try to get rid of these
smells?

How many times do I have to repeat this seasoning process before I can
use the pot for cooking without fear of the nasty smell permeating the
food?

I should note that it was an extremely cheap pot, only $10 on sale
from
$20. I intend to use it for baking bread, and don't know what the
difference might be between cast iron pots of different brands.

Many thanks!




Did you remove the protective coating before seasoning in the oven??



http://www.kitchenemporium.com/info/castiron.html

http://whatscookingamerica.net/Infor...stIronPans.htm

http://www.cookinglouisiana.com/Arti...-seasoning.htm

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Thank you so much for these links!

I don't know that there was a protective coating on this pot, but there
may well have been! I followed the instructions which said to scrub it
first, but I didn't use steel wool to do so. I'm glad to read I'm
allowed to wash it with soap because the rancid oil smell is terrible.

Lady Penelope Creighton-Ward wrote:

Hi,

I've just bought a cast-iron pot and seasoned it by covering it
liberally in corn oil and baking it in the oven for an hour, per the
manufacturer's instructions. Now, while it was in there, there was a
really chemically, WD-40 sort of smell coming out of it. I let it sit
in there overnight to cool. I took it out this evening and the pot
still has a strong smell of mechanical lubricant. On top of that, the
corn oil has started to smell rancid.

Am I allowed to use washing-up liquid to try to get rid of these
smells?

How many times do I have to repeat this seasoning process before I can
use the pot for cooking without fear of the nasty smell permeating the
food?

I should note that it was an extremely cheap pot, only $10 on sale from
$20. I intend to use it for baking bread, and don't know what the
difference might be between cast iron pots of different brands.

Many thanks!

The nasty smell is the machine oil that is put on the pot to keep it
from rusting after manufacture. Wash it thoroughly with soap a couple of
times, then hand dry and then try seasoning it. Personally I use either
canola oil or shortening but used to use lard fifty years ago for
seasoning cast iron. I put mine on the oven rack with a bun pan below it
to catch any drippings and leave it overnight in a 200-250F oven.
Usually works to season it. After use hand wash with dishwashing soap
and then hand dry. If used for frying it will generally stay seasoned
for a good long while.

George