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seekoHoG

Joined: 01/24/2003 Posts: 7548
Likes: 1986


Seasoned cast iron was/is the original non-stick cooking material.


You can bake, broil and fry. Will not warp even at high heat the way stainless and aluminum can.
Well seasoned skillets can be cleaned by washing with cold water and wiping dry. Will rust if stored wet. Do not use detergents as this can cause loss of seasoning. Tomatoe based sauces can also damage the seasoning.
Skillets can be re-seasoned by coating with oil and put in a hot oven for a couple of hours.
My mom would use mineral oil and a 450 degree oven. Would stink up the kitchen for a while but it worked fine.
I use Crisco (solid) shortening and heat it on my gas grill once or twice a year.
One important piece of info. Drop one of these on a ceramic/glass cooktop expect to shell out $400 to $600 to replace the cooktop.

[Post edited by seekoHoG at 09/14/2016 8:00PM]

(In response to this post by ElbertoHokie)

Posted: 09/14/2016 at 7:57PM



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