Moving operations outdoors?

D

DAustin

New member
Has anyone purchased or acquired an old oven just for doing initial seasoning? Maybe keeping it outside, garage, shed, or something? The heat and smoke generated by seasoning is getting me to think that outdoors is a far better place for this.

I actually kinda like the smell of Crisco but, I did some Griswold flue damper's with mineral oil and wow... that stuff puts off some major smoke!
 
Like Edgar says, if you went to the trouble of setting up an outdoor oven, might as well just get a nice gas grill with a thermostat. Plus you'll be able to have all your friends and neighbors over to help you christen the new BBQ grill
Breathing smoke from seasoning is definitely BAD for your health!
 
When using mineral oil, there is no need to exceed its smoke point (which is very low), and every good reason not to. The main reason to heat the iron at all before applying mineral oil is merely to make sure it's completely dry.
 
DAustin said:
Has anyone purchased or acquired an old oven just for doing initial seasoning? Maybe keeping it outside, garage, shed, or something? The heat and smoke generated by seasoning is getting me to think that outdoors is a far better place for this.

I actually kinda like the smell of Crisco but, I did some Griswold flue damper's with mineral oil and wow... that stuff puts off some major smoke!
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Some days one stove is just not enough, no I do not do it in the kitchen. When I season some kettles I can only do one on one shelf and 2 skillets on the other shelf. Some days I need 3 shelves I have a space in another building to play with all my iron.
 
I built an outdoor wood fire oven made with firebrick!! it works great without the smell of seasoning the cast iron in the house!!
 
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