Home Forums Hunting & Shooting Hunter's Campfire Wife is Pissed!

Very true. Just nothing with lye in it.

That said, to really “re-season” a CI, a soak in lye and water will get it down to bare iron, then you can reseason from there. Avocado oil is great as it has a higher smoke point.

Then I re coat lightly with high heat grape seed oil that the pan is seasoned with. leaves a pretty good non stick for the griswolds

As a general observation, I suspect women have a primal trigger at any man's mention of a fishy odor.

To quote Bill Dance………if your wife is pissed, go buy a new tractor. She will still be pissed but you’ll have a new tractor.

I can honestly say I pretty much did that about 4 years back. I have a 50 HP Mahindra tractor !

Avocado oil works very well for seasoning. It doesn't smoke nearly as much as other veggie oils.

I spent the first half of my life living in camps on remote jobs, always making a point to befriending the cook(s). Just observing over the years I never saw any cook use any water on the big 6 foot flattop grills. They all used a combination of scraper, burlap and very rarely a grill stone. They made cast iron maintenance look quick and easy, no magic oils or procedures.

in Scouts, our troop only cooked from cast iron. Never used soap, would boil them clean, then oil while still hot

it was labor intensive but that's how they wanted it done.

wife has a really nice cast iron pan she keeps on the stove. Its all hers. I don't even want to touch it.

Too F'ing funny!

wife works and lives mostly in Miami. I hate that place and spend most of my time in north FL at our other home. We rarely ever have a fight or disagreement. lol

Thank you!! I'm not saying the other methods constantly advised as what to do, do not work as a end result, but they sure as heck are not necessary. I don't know who could use cast iron more in the last 20 yrs than we do. Rarely go out to eat and cast iron has been used almost exclusively.

One of many reasons we use them is the ease of clean up and maintenance. If we had to go through some of these routines recommended 3 or 4 times a day, every day, the use of them would have been limited a very long time ago.

Start out with a clean bare pan, season it well. Scrape out cooking residue when necessary with a metal spatula or scraper, wipe clean with a paper towel, and put away. Done.

No hot water, no soap, nothing else. No re-seasoning. However using the other methods, yes re-seasoning would be necessary very regularly. But that's because the methods are making it necessary. It's not hard.

Papalongdog: Take that cast iron skillet down to the beach along with a pair of heavy gloves - sit down in the sand and scrub the inside of that skillet with sand for 10 minutes.
Problem solved.
The sand along the Columbia River (near Vantage, taxington) is especially good for this procedure - I assume the sand on down toward the Willamette country would work as well.
Good luck - ignore the nastiness of the wife - she will be back to normal forth with.
Hold into the wind
VarmintGuy

Don't see much difference between boiling and soap. Both remove oil. I use a small soap solution on occasion and it's never removed the seasoning.

yea well, it was how they had done it for 20 years, it was just tradition I guess

I got tired of my Lodge pan being so porous so I took my orbital sander with 80, 120 and 220 grit to the pan.. The food sticks much less and is easier to clean . It took about a half hour.