Thanks, Cassidy! The link was helpful. The skillet I seasoned yesterday turned out sticky and the link u gave told me why, too much lard. So now I'm doing the smaller skillet with less lard. Practice makes perfect.
Thank both u and Lola for all the input! Appreciatively, Gail Sent from my iPhone > On Jun 4, 2016, at 6:35 AM, cassidy <pcassi...@tx.rr.com> wrote: > > Gail, > I think that is a good idea... seems I saw that somewhere also... it just > allows the oil to drip onto your baking sheet or foil lined rack. The thing > about iron skillets is you can't really mess up ... unless you wash with soap > or leave it sitting in water. and IF you do mess up - all you gotta do is > re-season it. I abused my terribly as a newly wed and it has survived > beautifully after years of abuse - finally I learned what to do. > This is a good link: > https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp > I seasoned mine for several hours .. that link says just one ?? :/ good > luck and enjoy :) > >> On 6/3/2016 10:55 AM, wanda85...@yahoo.com wrote: >> Cassidy, >> >> The skillets are old/used and don't even know where I got them, maybe a yard >> sale or something. > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > Rules and Instructions: http://www.silverlist.org > > Unsubscribe: > <mailto:silver-list-requ...@eskimo.com?subject=unsubscribe> > Archives: http://www.mail-archive.com/silver-list@eskimo.com/maillist.html > > Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> > List Owner: Mike Devour <mailto:mdev...@eskimo.com> > >
