Usually one good seasoning will do the trick. Just remember ... NO SOAP in it when cleaning it or you will be back to square one and re-seasoning it. The idea is to let the oil from cooking to seep into the iron when it is hot and seal the pores so you have a non stick surface. Which it will do with use.
I have a #10 skillet (along with others ) that was my grandparents and then Mom an Dads and now mine and it is slicker then any Teflon one out there today.
Best thing is hot water and a paper towel , when cleaning it. Or better yet ... some river sand and river water to wash it out with. But that means you have to be camping to do it.
Nice thing about them .. the more you use them the better they get. There is no way you can over use one of them , dam things last for hundreds of years , with a little care , very little care.
There is a side benefit to them , as you cook with them some of the Iron (very little , microscopic ) gets into the food and gives you the iron the body needs in a natural way. Dam site better then eating some Teflon residue from a modern day frying pan or cooking utensil.
Just one of the ones I take with me on river trips for a smaller crew in place of the Dutch Oven .... It is sitting in the middle of the canoe just behind the seat on the wanigan. A newer version of the chicken fryer , it has a glass top and does justice to a bunch of shrimp and scallops with olive oil and Italian seasonings when out camping. Believe it or not .. it was filled to the top , keep adding them as they cooked ( almost 5 pounds of cleaned shrimp and Scallops) before the gang got to it , after that feeding frenzy ... Nothing. :lol:
I have a #10 skillet (along with others ) that was my grandparents and then Mom an Dads and now mine and it is slicker then any Teflon one out there today.
Best thing is hot water and a paper towel , when cleaning it. Or better yet ... some river sand and river water to wash it out with. But that means you have to be camping to do it.
Nice thing about them .. the more you use them the better they get. There is no way you can over use one of them , dam things last for hundreds of years , with a little care , very little care.
There is a side benefit to them , as you cook with them some of the Iron (very little , microscopic ) gets into the food and gives you the iron the body needs in a natural way. Dam site better then eating some Teflon residue from a modern day frying pan or cooking utensil.
Just one of the ones I take with me on river trips for a smaller crew in place of the Dutch Oven .... It is sitting in the middle of the canoe just behind the seat on the wanigan. A newer version of the chicken fryer , it has a glass top and does justice to a bunch of shrimp and scallops with olive oil and Italian seasonings when out camping. Believe it or not .. it was filled to the top , keep adding them as they cooked ( almost 5 pounds of cleaned shrimp and Scallops) before the gang got to it , after that feeding frenzy ... Nothing. :lol: