[net.cooks] Cast iron cookware

bnp@ihldt.UUCP (Bruce Peters) (04/10/84)

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	Without forcing the repetition of all that was said about
cookware choices a few months ago, I would like to ask a question
about cast iron cookware.
	I recently purchased a 5 Qt. dutch oven with a cast iron
lid.  (This looks like the classic chili pot; it could be imagined
hanging over an open fire blackened by a day of simmering.)  In using
it a few days ago, I found that there was (is?) a problem with water
condensing on the inside of the lid and forming rust spots which
then fall into the food.  (Apparently the heat and the steam from
the sauce were enough to cause this reaction.)  I would think that
seasoning the pot lid is the answer, and therein lie the questions:

     "How can you season the inside surface of a cast iron lid?"
     "Should the lid be prepared (washed) in any special way?"

	Any suggestions/comments will be appreciated.  Of course,
if there is enough interest, I'll post a summary.
-- 

			Thanks,
				Bruce Peters
				AT&T Bell Laboratories
				Naperville, Ill.
				...!ihnp4!ihldt!bnp