When I bought my cast iron skillet several years back I noticed that the surface was quite uneven, not flat and smooth like you would expect. After using it seems pretty flat but I wondered if it would have been better if the frying surface was buffed down to make it flatter before seasoning. A Anybody do this?
On Sat, Jun 4, 2016 at 10:16 AM, <[email protected]> wrote: > 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 <[email protected]> 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, [email protected] 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:[email protected]?subject=unsubscribe> > > Archives: > http://www.mail-archive.com/[email protected]/maillist.html > > > > Off-Topic discussions: <mailto:[email protected]> > > List Owner: Mike Devour <mailto:[email protected]> > > > > > >
