Henry Rifle Forums

Bugs wrote:Guys using Ballistol was meant as a joke.

Ballistol is mineral oil based and is said to not contain any carcinogens .... it has proven to help prevent rust ... all-in-all, it is worth considering

^^^True but how would it taste???

don't really want to know .. .. the good new is, whatever we use will not come in contact with food .... the concern was for fumes that would be created by the metal heating

Is the camping cooking equipment cast iron? Use vegetable oil to season. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like polymerized oil substance that has bonded to the surface of the metal. Properly seasoned the coating won't go rancid. If rust starts to appear reseason.

An article on seasoning => https://www.southernliving.com/food/how ... on-skillet

negative on the cast iron .... mostly, steel cooking grates and hinges that are exposed to high heat

JEBar wrote:.... mostly, steel cooking grates and hinges that are exposed to high heat

so this is in reference to the camp stoves you talk about in your other postings? well with cooking bacon on your bass pro the hinges should eventually grease up. mine did and haven't rusted. As for the burner grates, maybe food grade mineral oil as others suggested. The chrome coating aren't what they used to be. The chrome is microscopically porous and develops rust spots as you can see in your bent grate picture. Also the chrome as you've noticed burns off where the flame hits the grate. No idea if the food grade mineral stinks or not when burning off the grate. I've only used food grade mineral old on wood cooking tools and chopping blocks.

The stove that's cooking the honey mustard sirloin, the grates are pretty well greased up from the cooking of animal fat, so those aren't likely to rust. More likely to sag with age from the heat.

Mags wrote:so this is in reference to the camp stoves you talk about in your other postings? well with cooking bacon on your bass pro the hinges should eventually grease up. mine did and haven't rusted. As for the burner grates, maybe food grade mineral oil as others suggested. The chrome coating aren't what they used to be.

on the stove the grates and burners are the only parts that really worry me .... as do the grates in the oven shown below and its corner hinges

Mags wrote:The stove that's cooking the honey mustard sirloin, the grates are pretty well greased up from the cooking of animal fat, so those aren't likely to rust. More likely to sag with age from the heat.

the Holland Companion Grill used to BBQ the steaks is made from good quality, solid stainless .... we use it heavily at home and one the road .... one last us about 10 years .... as you noted, its cooking grate is well seasoned and requires no additional lubrication .... it was used tonight, along with the Bass Pro stove and Coleman oven, to prepare the meal shown

now you made me hungry. corn on the cob, baked taters and specially those stuffed peppers.

as for the racks in the oven suggest keep em clean and dry. maybe mineral oiled and stored in large 2.5 gal or larger ziplock or hefty storage bags

Mags wrote:as for the racks in the oven suggest keep em clean and dry. maybe mineral oiled and stored in large 2.5 gal or larger ziplock or hefty storage bags

lubed and stored in some type of bag makes excellent sense .... thanks for the suggestion

your welcome. my pleasure helping and sharing.