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Old 01-03-2007, 09:34 AM   #11
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Nicholas, I have two questions.

1. What is the purpose of rubbing it with salt?
2. What is the reason for frying some green onions?
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Old 01-03-2007, 09:59 AM   #12
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I experimented with various seasoning methods on my carbon-stel woks when I first started getting into Sichuan cuisine.

Salt is a fairly tough abrasive that withstands heat well, and it seems to me that a smoking hot wok gives up even more crap than it does when it's room temperature. It's actually the way that Ming Tsai seasons his woks.

As far as the green onions go, new woks tend to have a metallic and burnt taste to them after seasoning. I find that strong aromatics like green onions and ginger help cleanse those off-flavors and actually impart some of their own flavors to the seasoning. One thing I have noticed with my woks/Lodge gear is that they often impart a slight aroma of the last thing cooked in them to the next dish. Some say along with high heat-toasting of the food, that this is what imparts "Wok Hay" to great eastern foods.
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Old 01-03-2007, 10:01 AM   #13
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You may want to consider seasoning at a higher temperature. I've found I get the best results when I season my cast iron skillets and Dutch ovens at 450°F.
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Old 01-03-2007, 10:06 AM   #14
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Thanks Nick. That seems to make sense.
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Old 01-04-2007, 09:12 PM   #15
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Have not seen anyone mention scouring the pan bottom with a spatula...

I occasionally find old rusty cast iron frypans at garage sales and clean them up by sandblasting. When done, the pan is a nice gunmetal grey and usually looks brand new but needs seasoning. I heat on top of the stove, add some olive oil and scrape the inside using a flat steel spatula and a spoon to get into the radius where the walls join the bottom. The oil will turn grey from the metal particles because the scraping smooths the pan bottom by scouring off the rough spots. Wipe out the oil with a rag and repeat. A couple of treatments will really slick up the inside of the pan and help prevent food from sticking. After use, I rinse with plain water and reoil with olive or vegetable oil - plain PAM also works well.
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Old 01-06-2007, 08:18 PM   #16
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Now I do understand and know how to season a new cast iron cooking ware.
My question: I recently inherited a cast iron RUSTY pot. My husband has a sand blaster and says he will sand blast it. Is this the best way? I do not want to season a rusty pot. Please Help.
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Old 01-06-2007, 08:27 PM   #17
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Thanks HWooldridge....sandblasting and then oil and I will follow your neat direections. Thanks again. Need this pan to try the BREAD baked at 450 degree oven.
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Old 01-06-2007, 08:31 PM   #18
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Sure - clean the pot as I described for the frying pan. Sandblast and season like you would brand new cookware.
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Old 01-06-2007, 09:49 PM   #19
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The only thing you may want to consider is not using olive oil. It can go rancid. You would be better off with something like Crisco.
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Old 01-06-2007, 10:05 PM   #20
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Aria, another option is to run your rusty cast iron through the self-cleaning cycle of your kitchen oven. This process will burn off all of the seasoning leaving you with bare metal. After the pot's completely cool, wash it really well with hot water, dry thoroughly, then season immediately.
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