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Cast Iron

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Re: Cast Iron

Postby Pa_bon » Mon Dec 18, 2017 7:46 pm

Used to use linseed oil to finish and maintain gunstocks.
Overhead the albatross
Hangs motionless upon the air
And deep beneath the rolling waves
In labyrinths of coral caves
An echo of a distant time
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And everything is green and submarine

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Re: Cast Iron

Postby S-Cackalacky » Tue Dec 19, 2017 8:07 am

The type of linseed oil sold at art supply stores, I'm pretty sure, is just pure linseed oil. It's used to mix with artist oil paints. Turpentine is sold separately to mix with the linseed oil to thin it and speed up drying time. Walnut oil might also be used, but more expensive. I guess the point is that some seed and nut oils dry hard, whereas others just become sticky.
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Re: Cast Iron

Postby rockchucker22 » Tue Dec 19, 2017 8:14 pm

S-Cackalacky wrote:The type of linseed oil sold at art supply stores, I'm pretty sure, is just pure linseed oil. It's used to mix with artist oil paints. Turpentine is sold separately to mix with the linseed oil to thin it and speed up drying time. Walnut oil might also be used, but more expensive. I guess the point is that some seed and nut oils dry hard, whereas others just become sticky.

Great post. :8)
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Re: Cast Iron

Postby Saltbush Bill » Sat Dec 23, 2017 3:10 am

Ive been away and missed quite a bit of this discussion.
People will argue the pros and cons of different cooking oils for seasoning all day.
My only comment is that in my experience they all work, I use cheap spray on canola oil these days though Ive tried many different sorts over the years.
As has been stated a thin layer of oil is best, to much leads to a bad seasoning job.
One simple way of seasoning new cast iron is to wipe it over with a thin layer of oil. then heat your hooded BBQ to its maximum heat with the chosen object inside the BQQ, leave it there until your oiled cast iron stops smoking and becomes darker in color than it was. DO put the pot , camp oven , fry pan in the BBQ upside down, this stops oil pooling in the bottom which is something to be avoided at all cost. Repeat , repeat , repeat if necessary. Once you have it well seasoned you should be able to maintain the layer of seasoning with everyday cooking / use. Do not use harsh abrasives when cleaning your cast iron or you risk damaging the seasoning. Mostly stuck food if any will wipe out after a quick soak in hot water.
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Re: Cast Iron

Postby punkin » Sun Jan 28, 2018 1:33 pm

porkchop2.jpg


porkchop1.jpg
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Re: Cast Iron

Postby Saltbush Bill » Tue Jan 30, 2018 5:43 am

That doesn't look seasoned to me , My guess is that things still stick in it at this stage.
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Re: Cast Iron

Postby punkin » Tue Jan 30, 2018 1:37 pm

Seems to work ok. I use it often, not sure how to get it more seasoned than using it.
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Re: Cast Iron

Postby RedwoodHillBilly » Tue Jan 30, 2018 2:58 pm

punkin wrote:Seems to work ok. I use it often, not sure how to get it more seasoned than using it.


After initial seasoning, the best way to get a good seasoned piece is to use it. BTW, a very good resource for cast iron, cleaning, seasoning, and collecting is http://www.castironcollector.com/forum/index.php as well as their parent site http://www.castironcollector.com. I am active there and have learned quite a lot. I wouldn't call myself a collector as such, but I have way too much cast iron.
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