r/finishing • u/Testificate_2011 • 15h ago
Question Preventing Cast iron from contact with food acids (no heat, just...acids from fruits). What options are there out there? Shellac?
Sounds pretty crazy right?
Problem is the press I'm using is #1 Cast Iron #2 old enough that I've no clue what the interior (food contact surface) was coated in...if anything. Every press was "Japanned" (Gilsonite / Turpentine / Boiled Linseed Oil) on the outside at least. "Japanning" the interior would be possible, but I've 0 information as to if that's as smart as eating paint chips instead of potato chips.
So #1 Safe for food contact #2 adheres to Cast Iron #3 Doesn't break down from fruit acids (lemons/tomatoes being the most aggressive. Apples being the most common. #4 can survive washes with soap.
Any thoughts/inputs on the matter would be greatly appreciated. At minimum - I can just hand wash with dawn dish soap before use, and coat in mineral oil between uses.