Simply run a cleaned and scrubbed as best you can possibly manage pan through one self cleaning cycle, then let the pan cool for a few hours.
Remember to remove your oven racks if you are afraid to discolor them, and use a brick to keep the pan off the heating elements.
Today's stuff is thick and the cooking surfaces are pebbly.
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There is plenty of debate about the safety of this practice but I decided it was fine.
The melting point of cast iron is much higher than that of my oven.
So, here I was cooking along merrily, with my awesome set of Lodge stuff, happy as a clam and not knowing what I was missing.
Your comments and public taunting led me to believe I may be missing out.
I decided I was going to go find as rough a looking antique pan as I could, restore it and compare the two.
I'd already read Sheryl Canter's fantastic pages on cast iron seasoning so many times, and anticipated such wonderful results from antique iron. I found a great deal on a set of Griswold skillets in very useable sizes (3, 7 and 8), but they were far too clean for this post. We've all heard tales of antique cast iron's supremacy in the kitchen. The response in email, Twitter, Facebook, and our Boing Boing BBS was interesting. But could even older stuff be Last week I wrote a brief review of a scrubber I use on my cast iron cookware.Some gave the expected "OH MY GOD YOU'LL RUIN EVERYTHING!" And some people I know and respect pointed out, incredulously, my use of current era Lodge cast iron.If the pan cracked or split it was already damaged.