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“Hay Bob, I thought you wanted to try tung oil on your cast iron. I still gots 4 or 3 tung nuts hanging on my tree “

I wer kinda hopin you had already tried it. <g> Giving it a try is still in the back of my mind - pretty far back (like when I have a LOT of spare time ;), but still there. . . . .

Axe-u-lee, Bob, about the only black cast iron that I uses dat now-a-daze is two #5 Lodge skillets that I bake my Cajun/Mexican cornbread in. When we first got married, I made a agreement with DW dat I’d do the cookin & she would do da cleaning. Unfortunately, DW’s moma, who DW said couldn’t cook worth a hoot, never taught her how to properly treat cast iron. I’d come in the kitchen 3 or 2 hours after dinner to find a skillet or Dutch oven soaking in a basin of soapy water and turning red. After a number of fights, I said the h3ll with it and replaced the black iron with enameled iron pots, pans & Dutch ovens.

I still gots my old iron jambalaya pot upstairs and this Dutch oven (See; ), which got flooded and is rusting outside under the car port. I might try cleaning that one up & coating it with something to use as a display item again.

C.J.V. - having windows installed now with vinyl siding put on next week hopefully, us
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