A Storage Hint

W

W. Hilditch

Active member
If you know that one of your users is not going to be used for a few months or longer and stored in a dark place it may develop some light mold. This is benign mold and will disappear with a little heat, but does need a little food to survive.

To decrease the chances of mold happening, bake the piece at 480° F for an hour and let it cool in the oven before putting it in storage. Do not oil as oil other than mineral oil is food. This will burn off most of the impurities that can be a food source and harden your seasoning too.

Hilditch
 
how do you clean your CI after using it? I have put them away with a light coat of oil and have never developed mold. And they were out of commission for more than a few months?
 
I've cleaned a few moldy pieces from my son's Boy Scout troop. Cooking in camp DO's, sometimes bugging out in the rain, weak seasoning due to campfire cooking.... so they slather them in oil and hope for the best. I don't mind since I'd rather wash off mildew than deal with rust, especially if it's a big SK 20 or a 12 quart camp DO. A few minutes with a Scotch Brite pad and some Dawm followed by a coat of canola at 450 for an hour cures a lot of ills.
 
I just use hot water and a loofa. No soap. The only times I had a slight dusting of white mold was when pieces were stored away in the garage kept camper for many months. Never an issue in the house.

Hilditch
 
Some of these were stored in a barn, unused for a number of years. I wasn't sure if the detritus on the cookware was just dust, hay, cobwebs, and stuff falling from the ceiling or if mice put it there. Some of the pieces had a little surface rust on them too.
 
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