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| This rusty cast iron oven can restored to former usefulness! |
I have castironitis and don't want to be cured!
I love my cast iron collection...Griswold, Lodge, Wagner and Camp Chef are all well-represented in it.
Over the past 30+ years I've tried all kinds of techniques & oils for seasoning my pans. Shortening to coat the surfaces, and then baking it to a nice black patina on the gas grill outside is my method of choice.
Well, until another cast iron collector sent me a tube of Cast Iron Conditioner by Camp Chef to try out. I had just picked up a couple of sorry- looking chicken fryers at an auction for next to nothing. All they needed was some TLC.
After trying this product out, I hate to admit it, but it does a wonderful job! Much better than my stand-by shortening! It only took two coats to bring back a shiny, black patina to those pans. I believe it smokes less than other oils, too. I didn't have any problem with sticky spots or uneven coating.
Using this product is simple. Scrub and dry the pan thoroughly. Coat all surfaces with a thin layer of Cast Iron Conditioner. Place the pan, upside down, in an oven set at 400ºF. Bake for one hour. If the pan isn't a deep dark black color, repeat this step as many times as necessary. I prefer to do this outside on our gas grill. The pan will smoke a little, but not as bad as it did when I used shortening.
I would highly recommend this product for those cast iron enthusiasts who want to keep their pans in top condition.
I just re-seasoned two lids that had gotten a little rusty (they were from the Boy Scouts' ovens and had been improperly put away after use). The conditioner made them look gorgeous again, and in only two treatments! This conditioner is great stuff!
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