INGREDIENTS

INSTRUCTIONS

The following information is copied in its entirety.  This is  becoming
a lost art.........  CLEANING AND RESEASONING CAST-IRON SKILLET You're
browsing the junk  store or rummaging the neighbor's garage sale and
there it is - a  good, old cast-iron skillet, black and righteous from
decades of use  and priced to sell.  Once you get your treasure home
and before you  crank up the heat, you'll need to clean and reseason
it.  Here's how:  Assemble a 1-pound box of salt and a quart of
vegetable oil. Wash the  cast iron with warm water and mild dishsoap
inside and out. Rinse  well, Dry. Heat skillet over high heat, and when
it's smoking hot,  cover bottom with a thick layer of salt. (This can
get smelly, so  you'll want to turn on the fan.) Using an old wooden
spoon you don't  mind scorching, and protecting both hands with hot
pads, scrape salt  around the bottom and sides of the pan. Keep the
heat on high and  keep scraping salt until the salt starts tobrown and
you notice black  flecks in it. Scour the skillet for a good five
minutes.  Turn off  the heat, and as soon as the salt has cooled down
enough to dispose  of safely, discard it, and, being careful not to
burn yourself, wipe  out the skillet with a paper towel. Repeat
salt-cleaning method if  skillet still looks cruddy. Otherwise: Return
skillet to burner and  heat it until it's red-hot. Turn off heat and
fill skillet on-third  with vegetable oil.  either tilt skillet, or use
a non-plastic brush,  to coat sides with oil.  Allow oil-filled skillet
to cool completely  ~ at least an hour. Heat skillet and oil again, to
about frying  temperature (350-400F). Turn off heat and again allow to
cool  completely. Overnight is best. The next morning, discard oil,
wipe  skillet out with a paper towel and you're ready to go. Some folks
swear soap and hot water never touch their cast iron. Others find an
occasional mild sudsing desirable. Everybody agrees, however, that
scouring pads or powders and dishwashers will ruin the seasoning. Use
a plastic scrubber, if necessary, to dislodge stuck-on stuff. For new
cast iron, start with step 2 and then go to step 5. Lots of
manufacturers suggest heating the skillet and oil in the oven a  couple
of times to season it.  **** SOURCE: San Antonio Light, 27 FEB 91
Posted to bbq-digest by Jim  Anderson <anderson@magicnet.net> on May
02, 1998

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