cast iron: seasoning, cooking with, etc

thanks Jaq! I will check your 350-degree method out, most of our pans could use another go-round

hot water rinse OTM

enjoyed your link jaq, admire you abandoning non-stick cookware, i've been wanting to do the same. teflon grosses me out. would like to move to all cast iron / stainless steel

I actually sold most of my stainless pans (except for a giant roaster and a smaller stock pot) a few months back in a garage sale - the other awesome thing about cast iron is it works on an induction burner! (I have one of those portable ones as an adjunct to the single large burner that is truly usable on our stove.)

would coconut oil work? i've had one for a while that i never properly seasoned and therefore rarely use. i love my stainless!

Sure thing!