"Douglas J. Renze" > wrote in message
news
>>
>
> Amen amen amen, I tell you. I, too, was lucky enough to inherit two sets
> of cast-iron skillets, the newer of which was used daily for the 65+
> years between when my Grandparents set up housekeeping & my grandfather
> died.
>
> This is exacly the way to treat it (I oil it with a vegetable spray,
> though, but same difference). You can still ruin them after all that
> time, though, if you (A) let them soak, or (B) use soap. If you've got
> something so cooked on that it won't come off, boil some water in it. If
> you DO happen to ruin the seasoning, though, don't panic - just reseason
> it and be sure to baby it for the next few uses. My wife killed the
> seasoning on one of mine a few times before she got the hang of it, and
> it's as good as new...er...old.
>
>
>> P.S. Lodge is just fine, but I'd buy at Walmart, rather
> than ebay. Just
>> think of what the shipping would cost you.
>
> Yup. Also, if you happen to have a Cracker Barrel in your area, they have
> Lodge at an obscenely reasonable price.



All this talk of CI so I was looking at my oldest one and it is looking
bad. The outside has a coat of burned on stuff, not the bottom but the
sides. We don't camp so I can't put it in a campfire. I have heard you
should put it in a selfcleaning oven. Does this work and can it hurt the
pan? Is there another way to clean it?
>
>
> --
> Douglas J. Renze
>
>
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