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Baptized in Fire
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<blockquote data-quote="Mud Creek" data-source="post: 5461163" data-attributes="member: 13378"><p>Figured this section would be a good place to ask. I bought a new lodge skillet the year my daughter was born(actually 1 month before in Dec '16) and use it often. This past year it's just constantly a PITA to keep clean. My old ones take not much more than a good wiping and will stay slick as snot. This one seems like half holds a good seasoning and the other not so much. I want to strip it and start over. Anybody have any experience putting them in a fire/on hot coals to strip and resesson? Tips or suggestions? Especially for after it comes out. </p><p></p><p> I know not to get it too hot, and that this way has a good chance of messing it up if not done correctly but seems easy enough. This thing has had way too much cooking done in it(especially bacon and sausage) to have this issue. I know the newer stuff doesn't hold up compared to the old but surely this is fixable.</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5461163, member: 13378"] Figured this section would be a good place to ask. I bought a new lodge skillet the year my daughter was born(actually 1 month before in Dec '16) and use it often. This past year it's just constantly a PITA to keep clean. My old ones take not much more than a good wiping and will stay slick as snot. This one seems like half holds a good seasoning and the other not so much. I want to strip it and start over. Anybody have any experience putting them in a fire/on hot coals to strip and resesson? Tips or suggestions? Especially for after it comes out. I know not to get it too hot, and that this way has a good chance of messing it up if not done correctly but seems easy enough. This thing has had way too much cooking done in it(especially bacon and sausage) to have this issue. I know the newer stuff doesn't hold up compared to the old but surely this is fixable. [/QUOTE]
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Baptized in Fire
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