I dug mine out a few months ago after very intermittent use the last few years and are now using them almost always. I never use soap to clean them, if they are even a little too warm when I use it or don't get it all out, I can taste soap in the next dozen meals ( I am pretty sensitive ot certain tastes; soap and onions especially). hot porus iron really does suck things in. I just use water, scrape and a paper towel.
as far as seasoning goes, I had one pan that was the one I wanted to use for size, but stuff really did stick too it. I had been wiping and reheating with a little olive oil. I decided to go ahead and really re season it with fat and after i did that its good and non stick. So now instead of oil, I just drop a little dob from the grease jar in, coat and heat and then wipe with a paper towel. haven't had many sticking problems since.
I would say the best way I saw to season one was when I was on scout trip, and one of the leaders had a new pan. two hours and two pounds of good fatty bacon later, he had it nicely seasoned. I have never tried to recondition a really bad one, but I think i'd try electrolosis as my first choice for rust then season immediatly.
One thing to watch out for is suger. I've been told a few times, suger will pull seasoning out of the iron and from my experiance, it tastes like it too. A little doesn't seem to be a problem, but deserts or high suger foods seem to be an issue.
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Today's Featured Article - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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