things out on trash night. I think the house was packed with junk when they bought it and they are emptying it out piecemeal. I pass it on the way to work and sometimes the junk catches my eye and I pull over to inspect it. I got the mid-century arm chair there, as well as a couple of other little things. Last week there was an old cast iron dutch oven. Having picked up a few cast iron pieces before I knew how to clean and season them, and although this one was very far gone, I saw hope gleaming off it's rust-coated shell.Recently I got my old air compressor working, and finally got around to blasting some rusted parts on the Wurlitzer. This was the most rusted thing I tried blasting to date, but when I was done I could see (through sand-filled eyes) that it was worth the effort. Now that the sand was removed, it was time to season it. Seasoning is what gives cast iron cook wear its black color and non-stick properties. Seeing as how they are finding more and more Teflon inside people these days, you might want to consider switching to some cast iron pans. If you do, be sure to season them if they aren't already, and use the proper cleaning method.
To season your cast iron, clean it well, coat it in oil and bake for an hour at 300 degrees. To clean cast iron, wash with soap and water (no dishwasher), dry, then coat the cooking surface lightly with oil and put on the burner for a few minutes, then wipe the excess. This might seem like a lot of extra work, but when you're eating pancakes and sausage off your cast iron griddle, or a burger off a well-seasoned frying pan, its worth it!
