Subject: Re: Grill skewers

From: "David C. Hufford" <[email-masked]>
Date: Fri, 19 Apr 1996 08:06:46 -0400 (EDT)

Jeff:

Dr. Mark has it right.  Mild steel skewers won't do ya no harm, and 
finsh them with burned/baked on vegetable oil.  After each use and 
washing, and just prior to use, apply a thin coat of the oil; with time 
they will become well "seasoned".

David C. Hufford

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From: [email-masked]
Date: Fri, 19 Apr 1996 21:19:17 -0400

Jeff, another choice would be peanut oil.  Samuel Yellin used it a lot toward
the end of his now awsome life.  Any vegetable oil will do, tho, and with
use, the natural oils of the food will replace any finish anyway.  Don't
forget to make a fancy rack to hold them while on the BB-Q too :-)

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From: [email-masked]
Date: Fri, 26 Apr 96 20:47:57 CDT

>they will become well "seasoned".

I have a production run of skewers I sell made out of 200 series 
stainless (maybe it was 300 series, I will have to check my notes).  Once 
finished I just wire brush them with a wheel and they are done.  Avoids 
all the "baked oil" mess, but is a little trickier to forge.

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Name: Franklyn D. Garland        A Hobby Is Hard work
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Date: 04/26/96                     A Living.

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