Lodge cast iron can last a century or more if properly cleaned and maintained, which takes only a few minutes after each cooking session. Wash and dry cast iron as soon as possible after cooking, using warm water, a soft... More »

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Cast iron cookware does not have to be seasoned prior to use; however, it is recommended. Seasoning creates a non-stick surface and protects the cookware from rust damage. More »

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Seasoning of cast iron cookware is a way to protect the metal and keep it from rusting. A layer of fat is oxidized on the surface to create a hard, dry barrier against water and air. More »

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Clean rust from cast iron by washing it with soap and water, heating the metal, adding vegetable oil and salt, and rubbing with a paper towel or newspaper. Replace the salt and oil as necessary, and wipe the pan clean. P... More »

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Scrub food particles from cast iron with warm water and a gentle soap, rinse with clean water, dry off and apply a thin layer of vegetable oil. Make sure to do this every time the pan is used to protect the seasoning on ... More »

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To drill through cast iron, use a carbide diamond drill bit dipped in lubricating oil to make the hole and finish with a round metal file. Wear all proper safety equipment while drilling through cast iron, including prot... More »

Robert Briggs patented the first cast iron steam radiator in 1862. Prior to this, Franz San Galli developed a device called a hot box in 1855 that many consider to be the first hot water radiator. More »

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