Subject: Re: barbecue skewers

From: [email-masked]
Date: Mon, 6 May 1996 18:31:39 -0400

Ben --

Why not just rub some corn oil or other cooking oil on the skewers black hot
out of the forge?  Will be smoky, of course.  I usually rub until it almost
quits smoking, and then reapply lightly when a little cooler.  Then wipe off
vigorously when cool, and it should look beautiful and still be safe to cook
with.

I love to make skewers, quick and simple, and friends love long ones for
cooking hot dogs over camp fires.  I make 'em in sets of four, with slight
variations in the holding ends.

Take Care,              ENJOY!                                    John

John Seaver                                 505-471-4005
P.O. Box 328                               [email-masked]
Santa Fe, New Mexico  87504

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From: Mike Linn <[email-masked]>
Date: Mon, 6 May 96 17:03 EDT

Ive found that a good finish for eating utensils, ie skewers, cheese
cutters, spatulas, forks etc... is good ol' Pam. I've used Pam and Mazola,
both work well. The ingredients for Mazola are  liquid corn oil, lecithin,
alcohol, methyl silicone and citric acid. This combination of stuff drys
fast, is easy to apply and best of all is non-toxic. I usually wire brush
the piece, then go over it real well with scotch-brite then just spray on
the Pam. I always carry a can of clear acrylic finish and a can of
Pam/Mazola to demonstrations just in case.

my 2 bits worth,

mike
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               Michael Linn 
            Artisan Blacksmith
              AFC Web Master
 http://www.the-matrix.com/afc/index.html
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Smile, it makes people wonder what you've been up to.

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From: "Bruce M. Freeman" <[email-masked]>
Date: Tue, 7 May 1996 20:54:16 -0400

At 09:13 AM 5/6/96 -0600, you wrote:
>Made some skewers this weekend for a neighbor. At the end of the work
>session took them to the kitchen, and coated them with a light coat of
>vegetable oil.  I put them in the oven and set the temp at 350 let them
>reach temp and stay there for 5-10 minutes. After cooling down they were
>sticky. Wiped them off and stuck them under the broiler- come out better
>but still sticky. 
>Too much oil?
>Too hot? 
>Not hot enough?
>Or does sticky come with the process?
>
>
I use polyunsaturated (important) vegetable oil in the thinnest layer
possible, oven
about 400 F, for an  hour.  Your oil was probably fine, you just weren't
patient enough. Also, possibly, too thick a layer.  If result isn't to your
liking you can add another layer.  However this is best on black iron.
It'll turn bright metal a deep brown - not unacceptable, but usually unexpected.
Bruce

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From: [email-masked]
Date: Tue, 7 May 1996 21:28:13 -0400

I made a set of skewers and quenched them in Crisco, but of course the length
changed what with Crisco being shortning!   
Yea, yea, its been a long day.
Schermerhorn

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From: [email-masked] (W Thomas Powers)
Date: Tue, 7 May 1996 22:25:29 -0400

>Yea, yea, its been a long day.

I got a bottle of EXTEND down in the basement---that'l bring them back
to size *and* prevent them from rusting!

Thomas who has another 3 or 4 hours to go before he can call it a day