Cookware Tea
seasoning cast iron cookware or cauldron issues?
ok so i seasoned my cast iron cauldron today and i used vegetable oil and regret it its all sticky i tried washing it with some palmolive dish soap and its still sticky what oil should i have used and how can i get rid of the sticky-ness without damaging the cast iron??i plan on using my cauldron for making teas and religious stuff like offering etc plz help also can i use butter or olive oil and when i brew teas will the tea have oil in it yuck?? oh one final thing should i wash the cookware after seasoning it or not??
Oh, that's no problem at all! Having cookware that's still tacky from the halfway-completed job makes it easier. You don't even need to add any extra oil at this point.
The "seasoning" in cast iron cookware is actually carbonized oil. It's been burned. A lot of people recommend cooking for a long time at just below the smoke point of the oil, but I disagree. While that way works, in my opinion the best way to do it is to stick it in the oven at a temperature well above the smoke point and let it roast. Cook it at 500 if you can, for an hour or more. Then turn off the oven and let it cool down, since you don't want to touch it at that temperature. When you take it out, you'll have a smelly kitchen and a perfect no-stick surface.
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