[LonePalm]

Go to the Lodge web site and make sure the skillet is properly seasoned first. VERY important and not fast. I think you should do it TWICE for new UNSEASONED ironware.

'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

[frithguild]

Similar to seasoning a wok.

Here is Fish Chowder:
1 1/4 lb. lobster - cook and remove meat
Prepare lobster stock with tail and claw shells
-shrimp/lobster stock optional
-tamale in stock optional
-strain with coffee filter when done
mirepiox
- render hickory smoked bacon cubes
- add 1/2 stick butter
- include fresh corn with other vegs
- add garlic just before stock
add stock and simmer until vegtables are soft.
-Salt and black pepper to taste
add parsley, a little oregano par boiled cubed potatoes and clams
when clams oped add haddock or cod.
Add lobster when fish is done.