Henry Rifle Forums

suggestions for a food safe oil/lubricant to use in preventing rust/corrosion on/in camp cooking equipment would be appreciated

Is a light cooking oil a problem?

Ballistol

Some people like the smell of Ballistol, I can't stand it and can't even imagine how it would taste if some got on your food. I think I would also go with some cooking oil or maybe some mineral oil.

Food grade mineral oil would probably be better, cooking oil may go rancid after a while.

https://www.amazon.com/s/?ie=UTF8&keywo ... kder8x9d_b

I'd go with Food Grade Mineral Oil, too.

I've used gallons of Ballistol on my guns and other things with moving parts and absolutely love the stuff, but it's not getting anywhere near any food-related objects.

The smell is definitely not conducive to eating. To me, it's always smelled like a colony of hacked-off ants.

I hadn't considered food grade mineral oil, that certainly appears to be a very viable option .... suggestions appreciated

light cooking oil has worked for us for years

bmsma wrote:light cooking oil has worked for us for years

info based on personal experience appreciated

Guys using Ballistol was meant as a joke.

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.