"Nunya Bidnits" > wrote in message
> Exactly. Instead of petroleum oil they use food grade oil after
> manufacturing to prevent rust. However I worry about the oil going rancid,
> since there is no telling how long its been in some warehouse. If I
> acquire
> new cast iron I clean it and reseason it myself as Brick described.
>

If it is seasoned, it won't go ranced becasue there is no longer any oil on
it. The oil was heated and polymerized and in the chemical sense, it is no
longer an oil, but a polymer coating.


> I have two large and one mini cast iron skillets which I use many times a
> week cooking breakfast and dinner. I just leave them on the stovetop after
> cooking with the residual grease in them. When I use them again, I heat
> them
> up to the sizzling and smoking point, and then **carefully with a big
> mitt**
> run them under water in the sink. When it starts to cool off I just run a
> handle scrubber over it if necessary to remove any residue and rinse. This
> lifts off and steams away all the residual oils and leaves just the right
> amount of oil imbedded in the pan for the next cook. It looks and sounds
> scary and you don't want to get bare skin near it when the steam comes
> off,
> but the technique works great for me.

Sounds scary. It can be done with much less risk so I'll stick with my
method.