On Fri, 12 Dec 2008 08:28:55 -0600, Terry
> wrote:

>On Thu, 11 Dec 2008 18:46:27 -0600, Sky >
>wrote:
>
>>X-posted with followups set to rec.food.equipment
>>
>>Well, I scored a cast iron Lodge dutch oven at the cost of only $5! The
>>dutch oven has "8 D O" marked on its bottom.
>>
>>The problem is, the seasoning is quite grody, so I need to re-season
>>this puppy. What's the best way to remove the current seasoning?
>>Should I use the clean feature of my oven with the DO inside? What
>>other methods are there? Right now, it's really greasy & sticky as all
>>get out; even the lid is sticky. TIA.
>>
>>Sky
>
>Hi Sky,
>
>There was a thread on rec.crafts.metalworking on this subject.
>
><faulty memory engaged; not responsible for errors>
>
>Metalworker showed young nephew how to use cup-type wire brush to make
>things nice and shiny. Left nephew alone for a while. Nephew proudly
>brings granny's 50-year-old cast-iron skillet to show uncle. Skillet
>is now beautifully shiny... :-(
>
>That being said, since the skillet is sticky, other measures are
>likely to be necessary. Wire brushes don't like 'sticky'.
>
>Best -- Terry

Howdy,

I know that I am touching on religious matters, but...

Several years ago, Consumer Reports did a piece on cast iron
cookware.

Among other things, they tested a number of "Grandma's 75
year old perfectly seasoned so everything slides right off
it" pieces against brand new stock.

They could not tell the difference, and neither can I.

In my experience, if the temperature is right, things tend
not to stick.

All the best,
--
Kenneth

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