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Nice work. I've used avacado oil on some of mine, I understand that it has the hottest smoke point of all food oils.I had some truly ancient ones that belonged to my grandparents (b. 1898 to 1908 d. 1967 to 1996), so they are all old. And a couple were absolutely thick with old oil etc. I put them all in the oven on self clean, and then seasoned pretty much as you described.I use them a lot, and if they get stuck on food, I use an SOS pad and then lightly season anew.
Ok. I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that you should be fine. Sounds like I should just go for it.
Quote from: Dhoey07 on March 11, 2019, 10:37:02 AMOk. I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that you should be fine. Sounds like I should just go for it. I had a hard time for a while finding the right temperature. My oven goes from 1-9 and for cast iron i usually keep it around 5.
How did you clean it before you treated it?
Do you use the cast iron on your glasstop?