Shopsmith Forums

mickyd wrote:Follow this procedure to the letter. Don't follow any other method you might see on the internet that discuss lower temp or turning the pan upside down and ANY other variation. I've tried them all and this is the one that comes out PERFECT. And Heath, when it says LIGHT coating, it means LIGHT coating, just enough to make it shine, no more.
p.s. Do it on a bachelor day if possible. It's kind of like when you use the clean cycle on the oven. It's a tad obnoxious. Nothing radical but enough where you'll want to have air circulation.
p.p.s. I only use cast iron pans to cook, unless it's tomato based or acidic. Scrambled eggs, fried eggs, doesn't matter. Cook up a couple batchs of bacon in them before cooking eggs for the first time and you'll see that they are 100% non-stick. PLUS, you get the benefit of adding iron to your diet.....no kidding.

mickyd wrote:That ain't seasnin' info, that's use and care info which IS a whole other process.
Your right though, no soap.....just wipe it out real good, put 1/4" water in it and boil on stove, while boiling scrub with a hard bristle brush (chemical stripper brush withstands the heat), wipe until clean and dry with paper towels, and last, a quick wipe with a Crisco coated rag and put her away. (store the rag in ziploc for use next time).