I have one large cast iron pot with a lid. I noticed this after getting it out of storage (yeah, I haven't used it for several years for some reason). Anyway, I looked up instructions from the Lodge cast iron company.
First, remove any signs of rust with steel wool or a rust remover you can purchase from the Lodge store.
They say to wash good with soap, and not to worry because it's getting re-seasoned next.
To re-season, spray a light coat with cooking spray and bake in the oven at 450°F for one hour (place foil on bottom rack to catch any oil).
They said it could take 2 times of doing this to correct the pot.
I have been using cast iron for many years and I am not a fan of cooking spray or oil. I use a light coating of bacon grease, lard or tallow.
ReplyDeleteI just finished doing a corn muffin oan I found. Great tips.
ReplyDeleteI probably shouldn't question Lodge's directions, but that cooking spray sh** turns to a sticky evil mess anywhere it's not covered by food during baking. I've banned it from my house. Let us know how it works for you.
ReplyDeleteMary, Lisa and JustGail, I should have mentioned that I used olive oil on the pan and not spray.
ReplyDeleteIMHO, that was a very wise move. People have been seasoning cast iron with whatever oils or fats they had on hand far longer than the spray has existed.
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