My wife has her Aunts cast iron cookware, most of it is Le Creuset enameled cast iron, and it is pretty awesome stuff. We also got a couple of cast iron pans that needed some love. I followed the tutorial here, and the pans are as non stick as our old aluminum pans. We have passed the aluminum pans to our youngest daughter, and now we use pretty much cast iron for all of our stuff. We would like to find an old griddle, and add it to our collection. I do make sure that the Linseed oils are kept in different places, so we don't confuse the boiled and the raw. I have to say that the Garand stock likes the boiled Linseed oil better than the raw. Semper Fi.

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