Refinishing a stove with lard.

http://thesurvivalpodcast.com/forum/index.php?topic=29934.0

That worked out better than I thought it was going to.

No idea what the poster meant by "This is not a "show" stove, this one works for a living."

That's fantastic!

I bet people would complain less about the break-in fire smells if the stove smelled like a french fry frier.

Great, now I want french fries...

Lard was what my mother used on the cookstove. She would rub it onto the hot stove with newspaper. Not sure if the newspaper made the difference or not but it sure did put a shine on it.

Don't ruin my dream.

Do you think this makes it tacky like cast iron cookware?
At least some of my seasoned cast iron goodies leave some goo on your fingers when you handle them.

Wow. That's actually pretty darn cool. I guess that makes perfect sense in terms of cast iron pans, cook stoves, etc.

My mind is officially blown.

i was cringing im not ashamed to say, i helped build that stove , its an 18-TR an exempt unit and quite a successful one we built up into the early 00's (dad still has one in his woodshop) after looking at the whole series of pictures im simply amazed at how great this turned out.


aint every day i learn somthing in the woodburning business. i did today. great post! rest assured i'll pass this one around the office come monday. thanks for sharing this with us , and thanks again for choosing my product to do it with, that was pretty damned cool!

BTW, that stove was designed and built to "work for a living" she'll hold up for many years to come

So will this be a finish option at ESW now?

Think of it. You could cook bacon and eggs right on your stove.

Lol my dad always had taught me to fry up some bacon and spread around the fat/grease to season them
I suppose that's not much better.

My dog would probably keep burning his tongue on teh stove it a smeared lard on it!

Proof that everything is better with bacon.

That is the way blacksmiths finished their ornamental works. BTW don't use bacon as it contains salt and will lead to rusting. Lard works best. For cast iron cooking utensils I use unsalted butter and rub it on with a paper towel but only use a tiny amount and wipe it clean, if you don't it turns to goo.

Must admit, if mine had any lard put on it, I'd probably be tempted to follow it up with a couple of steaks ;-)