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Old 10-26-2012, 10:27 PM   #11
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Seriously, how did you reseason your pans, S&P? What did you do? They look great!
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Old 10-26-2012, 11:35 PM   #12
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Dawg,
I take care of them often, build up the seasoning, I try to season them 4 or 5 times, to build up a non-stick surface, a thicker surface! I do recommend using flax seed oil if you want to go through the proper way of building a good non stick surface. It takes time but worth it in the end. Very thin layers of oil add up to thick layer of a non-stick case iron pan. 4 or 5 times, but it's worth it!
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Old 10-27-2012, 02:51 AM   #13
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Ok S&P, I think you've earned it. Mods, change S&P's title to Salt & Pepper, Rock Star

Seeeeeeya; Chief Longwind of the North
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Old 10-27-2012, 12:27 PM   #14
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Thanks Chief, now I have to make corrot cake!!!
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Old 10-27-2012, 02:12 PM   #15
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Yes can you please take us through the reseasoning steps. I can get flax seed oil at trader joe's at a reasonable price. My dd trashed my large ci I use everyday. Since she is cooking while I am working nights. I have read I can strip it by putting through the oven self cleaning cycle. I need to know how to procede from there. THANK YOU in advance.
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Old 10-27-2012, 02:31 PM   #16
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Turn oven to 350. At this point you can wash your pan with hot soapy water. Dry it good. I brush on the oil with a pastry brush and wipe off the pan with a paper towel. You want a very thin layer of oil. Oil inside and outside of pan. Place the pan upside down in the oven for 1 hour. Turn off the heat and let the pan cool in the oven. Repeat (without the washing) 4 or 5 times,the oil will build up a nice thick coat.
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Old 10-27-2012, 02:50 PM   #17
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There we go, thanks S&P!
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Old 10-27-2012, 03:02 PM   #18
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Thank you so much!
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