This thread is for discussing methods of cleaning your great-great-great grandmother’s second cousin’s sister’s cast iron pot that is claimed as being over 100 years old, but is actually three years old lodge that was purchased in secret because the original was not properly cleaned or re-seasoned.
I’d like to introduce you to Bagherra, one of my fur kids. He has so many purrs in the purr bukkit that it overflows and drools out of his mouth. I love him anyway, the drooly stinky butt.
Mix up 5 lbs of Kosher salt with 1 dozen egg whites from organic, free-range heirloom chickens.
Encase the pan in the salt mix. Don’t leave any gaps!
Gently nestle the encased pan in a blast furnace set to 1441 degrees F for 3 days (ideally over the new moon).
Let cool. Gingerly chip off the salt coat.
Rinse in warm water and scrub with soap.
Done!
I have a method- it involves the blood of a virgin (all of it, don’t be squeamish, they weren’t doing anything interesting with it anyway), Tim Curry”s petticoats, and a troupe of dancing toddlers rented from the local daycare. Message me for the full recipe.