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Old 06-16-2010, 02:03 PM   #41
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Originally Posted by ERD50 View Post
I really don't know, but if the oil is baked on as part of the seasoning process (rather than just wiped on cold at the end), I think that the high temperature converts it and keeps it from becoming rancid after that?

I can see fresh oil wiped on becoming rancid, but it doesn't seem like the seasoned layers go bad - maybe I never noticed.
Yes, that's what I thought I said... or at least what I meant to say. I was merely blabbing on about the rancidness in case that was why he mentioned not knowing what kind of oil to use.

In any event, the high heat the pans are subjected to should take care of any spoilage problems... or sanitation in general.

As an after thought; I would not use Mineral Oil because it evaporates quite quickly.

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Old 07-08-2010, 02:03 PM   #42
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Scored big at a yard sale yesterday - a Wagner fry pan and a taller Crescent Iron Fd'y Ozark pan. Not familiar with the Ozark, but it looks as old or older than the Wagner and is in decent shape. $20 the pair. Put them in the barbeque and brought the temp up to over 500 degrees and burned off the crud, brushed them off with a brass brush, oiled (pics taken at that point), and am now baking them in the barbie. The color does go to grey iron after super high heat... Now to get them seasoned and back to black.
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