Hi Lola, I'm just curious, when baking the skillet, does the Crisco smoke up the oven? If so, do u cover the skillet to keep it from escaping?
Thanks, Gail Anyhow, she showed me how to season a cast iron skillet. Used to... you would slather up the skillet up real good with Crisco (this was back before trans-fats were frowned upon) and put it in a 200 - 250 degree oven for 4 - 6 hours. You would wipe out any excess, unabsorbed Crisco and you would be good to go. You never wanted that skillet to 'dry out' during that baking time and would add extra Crisco if need be. Sent from my iPhone > On May 31, 2016, at 8:41 PM, "[email protected]" <[email protected]> > wrote: > > Anyhow, she showed me how to season a cast iron skillet. Used to... you would > slather up the skillet up real good with Crisco (this was back before > trans-fats were > frowned upon) and put it in a 200 - 250 degree oven for 4 - 6 hours. You > would > wipe out any excess, unabsorbed Crisco and you would be good to go. You never > wanted that skillet to 'dry out' during that baking time and would add extra > Crisco > if need be. -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
