Hello everyone,
I am a returning cast iron user. I have some previous experience with dutch ovens, when I was a youth in the Boy Scouts. Now I'm getting back into using cast iron cookware. My father gave me 5 dutch ovens, i've acquired one additional oven and a few skillets, all that need to be re-seasoned. As soon as it warms up here I plan on trying the electrolysis cleaning method, and putting them straight to use. Till then, I will be employing a new lodge 10 1/4" skillet in an abundance of types, and styles, of cooking.
From what I've seen so far, this site (and forum) has an exceptional wealth of knowledge and experience. This will be my go to site for any questions I may have.
I am a returning cast iron user. I have some previous experience with dutch ovens, when I was a youth in the Boy Scouts. Now I'm getting back into using cast iron cookware. My father gave me 5 dutch ovens, i've acquired one additional oven and a few skillets, all that need to be re-seasoned. As soon as it warms up here I plan on trying the electrolysis cleaning method, and putting them straight to use. Till then, I will be employing a new lodge 10 1/4" skillet in an abundance of types, and styles, of cooking.
From what I've seen so far, this site (and forum) has an exceptional wealth of knowledge and experience. This will be my go to site for any questions I may have.