Turbo Insert Plate for Dyna-Flow Ion Generating Arrays

This item is a component in the Dyna-Chi™ Ion Generating Array.

Turbo Plate 9.5

It has three (3) purposes. First, it is brushed by a belt polisher machine in such a way as to create millions of peaks and valleys which increase the surface area where Ionization can take place. hence the word “Turbo” in its name.

Secondly, it reduces wear on the Anode side of the Array’s outer bars.

Finally, its tabs allow for connections to the cables that connect it to the power unit of the Dyna-Chi™ and Ionic Body Balancer BEFE (Bio-Electric Field Enhancement) Water Energy machines, which gor far past ordinary detox foot spas.

This item is on both the Anode and Cathode side of the array, but only the Anode plate needs to be changed every 25-30 treatments. Changing it does NOT require tools and takes about one minute. That may sound often, but given the systems it works with are 200-600% more powerful than any other detox foot spas on the market, 35 treatments with them is more like 100 with the Brand X systems.

How I Lowered my Cholesterol 100 points in 89 days

Getting a handle on high cholesterol is not as difficult as some people believe. Below is how I did it without starving myself.

1. take a cholesterol lowering drug under your doctor’s orders. Mine is from Pakistan where he had used the world’s FIRST CHOLESTEROL LOWERING DRUG, Lovastatin, which came out in Japan in 1975. I had no side affects using that Rx.

2. Exercize strenuously for 30 minutes every other day. In my case, I dug rainwater catching wells around the native trees on my property here in the Sonoran desert and hauled the dirt a hundred yards in a wheelbarrow.  i think sex also qualifies, but if I recommended that I might get hate mail from married people.

3. Get rid of the butter, regular margarine, half & half (the hardest for me given that is the only way I like my coffee), desserts, ice cream, other gooey fat filled goodies, etc.

4. Replace margarine or butter with margarines like Benecol or others with plant sterols in them, or at least switch to olive oil based margarine, but NO trans-fat based ANYTHING. And absolutely NO Microwave popcorn!

5. Take Oral Chelation products everyday. I used EDTA, NAC and MSM based pills, but since have switched to Master Detox™. Also take Omega-3 in capsule form or in foods high in it such as cold water fish.

6. Cut out all meat except VERY lean red meat such as 80% lean hamburger patties with NO catchup. I used Lea & Perrins Worchester sauce on mine with NO bun.

7. NO CARBS after 7:00 PM

8. NO modified corn syrup sweeteners. That stuff is poison to our systems.

9. Learn to read labels! If it has modified corn sweetner, trans-fat, aspertame, or modified food starch, pass it over!

10. Eat raw veggies, especially the dark green ones. If you can’t stand something raw, then steam them a bit.


That’s it. That is all I did to get my ‘bad’ cholesterol down from 284 to 182 in 89 days.

Product Review: Dr. Schulze’s #2 Intestinal Formula

Dr. Richard Schulze was a practicing internist for many years during which he save over 300 people from having to have Colostomies by prescribing his herbal remedies to restore Colon health. Since leaving his practice to concentrate on developing herbal remedies, he has become known as THE Guru for Holistic G.I. Tract wellness.

His Formula #1, which is an Herbal laxative is covered under a different Guide.

This Guide is for his Colon Cleansing Formula #2 which is to clean a lifetime of Plaque from the walls if the GI tract. It also helps heal many illnesses of the G.I. Tract. I can attest to that personally because his two formula healed my Diverticulitis seven years ago. I know it healed because my recent Coloscopy shows zero signs of colon illness.

The Formula #2 is based on Pharma grade Bentonite clay (NOT fiber) which has an eletcrical charge to literally peel the plaque off the walls of the G.I. tract. In it are several herbal which gently aid that process and cause the colon to constrict. That may sound painful, but it is not. You will pass stuff that has been in your system since childhood. One of his famous testimonies was from a lady who has eaten crayons as a child. Yes, she passed them while using this product!

The herbs in the Formula #2 include: Flax seed, Psyllium seed, Apple Pectin, Activated Willow Charcoal, Marshmallow root, Slippery Elm bark, Peppermint leaf, and Cayeene Pepper blend.

This stuff is the BEST to cleanse your colon in a short 7 day program. It has been reported to give your colon a chance to heal itself of many illnesses such as IBB, Diveticulitus, Diverticulosis, Crohns, etc. I cannot say enough good things about this product.

The Dyna Chi Ionizing Array – What Is It?

This is a Stainless Steel device to generate Negative Ions in Detox Foot Spa machines. Unlike every other Ion Generator in every other detox foot spa manufactured as of 6/1/08, this device actually creates a flow/stream in the spa water. More accurately, it used Aerodynamic Principles in its Design to accomplish this.

Array 9.5

The result is the spa water develops a Negative Ionic Charge much faster, allowing for a faster and deeper detox session. Vortices are actually created and visible in the water.

The developer of this device, Casas Adobes Design of Tucson, Arizona has licensed Dyna-Chi International to sell it in their Dyna-Chi Detox Spas and their Ionic Body Balancer machines.

I can tell you from personal experience that this device works better than the standard ring type Ionizers used in most of these devices. A third type of ionizer used in the industry is a “W” shaped metal plates which are made in Communist China from scrap metal. That design pales in comparison, as do the ring type ionizers compared to the Dyna-Chi™ Array.


How Does Your Garden Grow?

There was a time, in recent human history, when every family knew where their food came from. For many families, much of that food came from their pastures, fields, and backyard gardens. For others, a local market. The introduction of the commercial grocery store, pre-packaged meals, and electrical household luxuries (such as the electric blender, iron, and crock pot) changed the way we eat in a big way. Struggling family farms collapsed over time to give way to commercial agriculture growing operations that have frequently stripped minerals and nutrients from top soil from greater demands to produce more, more, more! As our natural ecosystems have begun to collapse, pests, weeds, and bacteria have begun to kill and contaminate crops, causing food prices to rise and occasional food shortages. The introduction of increasingly toxic pesticides and herbicides into our food may be causing increased rates of cancer, allergies, and autoimmune diseases. The fact that we process most of our basic food ingredients to the point where they become food-like substances instead of real food, does not help.

As our household has transitioned more and more into buying only organic foods, we’ve seen a sharp rise in our grocery bill. Although we feel that paying a bit more for non-GMO (Genetically Modified Organism) fruits, veggies, and meats is worth the cost, that sharp rise in our grocery bill is still a bit painful. While we don’t have the space to raise cows or even chickens, we can tackle a backyard garden.

66915_10151397852404492_394680120_nOur extra-deep backyard planter made our Facebook page last month when it snowed in Tucson. Luckily, the seeds we’d planted the week before did just fine and are looking great now. We chose an above-ground extra deep planter partly because our topsoil is not very good, and also to avoid ground-dwelling scorpions and snakes slithering amongst our produce (we have several types of poisonous snakes here, and I do not care for them ONE BIT!). This will also allow tubers plenty of room to grow beneath ground.

If you live in a warmer climate, it’s probably about time to start planting. A few things to consider:

1) Climate. Many vegetables have different varieties that may work better in warmer climates versus cold climates (and vice versa). Blueberries, for example, do require a certain amount of cold weather to produce fruit. While some varieties require several hundred hours of freezing temps, others may only require 60-80 hours of freezing temps. However, these warmer weather blueberries may not survive a long hard freeze in a colder climate. Your climate will play a big role in how long your growing season lasts, and which plants you’ll choose. Taking note of when your last and first frosts typically occur, as well as other weather-related issues will save you heartache. Arizona, for example, has a much milder growing climate and longer growing season, but since summers are so hot and dry, special measures must be taken to protect produce against withering and dying in the height of summer.

2) Effort. How much energy do you want to devote to this project? If you’re OK with more weeding, watering, and pruning, a large garden may be a welcome addition to your home. If you’re more of a backyard minimalist, perhaps a few tomato or strawberry plants in planters on your back porch may be more appropriate. Keep in mind that adding raised beds will be more labor intensive than adding a few hanging baskets or clay pots later on.

3) Money. How much do you want to invest in this project? Maybe your family eats a lot of tomatoes and that’s all you want. A packet of seeds, a few pots, and a bag of potting soil are affordable on nearly any budget. Maybe you want to introduce your kids to some new foods (studies have shown that children are more likely to eat vegetables when they help grow them). Or maybe investing $10 into herbs from your garden supply store will be sufficient. Then again, you might want to invest a few hundred dollars into raised beds, organic soil, and a composting system that will last for many years.

4) Picking Plants. Once you’ve determined your growing climate and how much money and energy you’re willing to invest in growing your own food, you can start picking out plants. Perhaps you want to harvest all your produce around the same time this summer- about 60 days from now. Or maybe you want to rotate through a few different harvests throughout the summer and fall with different plants ready for harvest at different times. If this is the case, you’ll want to stagger when you plant produce with a shorter growing time (such as lettuce) with produce that has a longer grow time (like pumpkins and melons). There are a number of interactive tools on the web that can help you figure this part out. I personally like the one at Mother Earth News. There is also a great tool at Sprout Robot for determining which plants will thrive in your area (great for novice gardeners!) and when to plant.

5) Pests. If you live in an area with deer, bunnies, and other herbivores, it may be necessary to surround your garden with chicken wire, or perhaps even a wood or metal fence to keep animals out. Keep an eye out for bugs. Some bugs are beneficial to plants (like bees and butterflies), while others can nibble and destroy (like aphids). Create a plan of some kind ahead of time as to how you’ll deal with pests.

Have fun!

Website Re-Launch!

After many months of back and forth, learning and re-learning the new web design tools available, delays for holiday orders, facility maintenance and a few unexpected surprises along the way, our new website is finally up and running! We still have a few lingering tasks remaining (such as moving our dealer database over and generating passwords for our new dealer-only access area), so please bear with us as we wrap that up.

Our new site should be easier to navigate, and should display on all browsers more uniformly. We’re also now fully linked up with Facebook, Twitter, and YouTube, for anyone who follows us on those sites. Our FAQ page is tremendously easier to use, with the added option of submitting your own questions for future inclusion in our FAQ’s. (We’ll also answer your submitted question by email.)

Do you have a suggestion or feedback for us? Please let us know, we love hearing from our customers!

Juicing: Try and try again

Several months ago, after watching “Fat, Sick, and Nearly Dead,” I purchased a juicer. I bought a Breville 200XL and it arrived in a few days. I was excited to try my new toy after hearing about so many potential benefits: less gray hair, more energy, improved sleep, detoxification, less inflammation, etc. I made a special trip to the grocery store for some extra organic produce and got started right away.

Spinach, clinatro, pears, oranges, melon, pineapple and kiwi make for a great juice, in addition to my normal breakfast!

I wish I could say that I was excited about my first glass of juice, but I was not. I was excited until I saw the juice actually being made. I hadn’t anticipated that the juice would emerge from the juice in different layers in my pitcher and would require stirring (not a big deal, but still, unexpected). I hadn’t anticipated that cleaning the juicer would be so much work. (I’d settled on a Breville because they were supposed to be easier to clean than the Jack LaLaine juicers, and replacement parts for the Brevilles were supposed to be easier to find.) I had anticipated that the juice would taste… good. Not great, but at least good. My first glass of juice was anything but good. Spicy from too much ginger, too lemony, and very, very “green.” However, I drank it down, thinking the whole time of how much good this would do my body. I was incredibly disappointed.

After the first two days of dutifully juicing once or twice a day, I didn’t feel any different. If anything, I was far more tired than usual because of the extra dishes, cutting, and chopping. By the third day, I had put the juicer into the back of my pantry, promising myself I’d try again “later.”

Fast-forward to December 2012. After spending the greater part of this year working with a personal trainer and making some significant dietary changes, my balance is better than ever, and my IBS is finally under control after 7 long years of fighting with my body over the control of my digestive tract. My fiance’ and I watched “Hungry For Change,” which sparked a long conversation between the two of us about what we could do to improve our health. We paused the movie more than once to run to our kitchen for a quick inventory of how much HFCS (high fructose corn syrup) was still lingering in our pantry, how many of our dry goods had additives, etc.

Although I wouldn’t call our lifestyle “unhealthy,” we still have a lot of room for improvement, like many Americans. We prepare most of our meals from scratch so we know exactly what we’re eating. We buy organic whenever we can. We eat a nice variety of produce, meats, and fish, and limit the amount of processed foods (either purchased frozen or from a drive-thru). We recycle more than we throw away, and we turn off lights when we’re not using them. However, we both deal with some kind of pain and inflammation issues (asthma for him from a military deployment, and Fibromyalgia for me). We eat more meat (organic or not) than we probably should. We don’t eat enough fresh produce. We eat more processed foods than either of us would ideally prefer, despite our efforts to plan meals at least a week in advance. We consume more sugar than we’d like. Although there is a food co-op where we live, it means driving 15 miles each way to pick up our produce. (That’s a lot of time in the car when we could buy organic produce for slightly more about a mile from home.) Many times, organic meat is just too expensive for our grocery budget, and it requires a trip to a different grocery store than where we buy many of our dry goods, for lack of selection.

We decided to start juicing again, really just to see if we would feel any differently than we did while watching “Hungry for Change.” We both felt like we needed to do something that would help make us healthier. I had originally planned to take a few days off from work so that I could do a juice fast without risking whether I’d have to call in sick or not. When it became clear that we weren’t going to be able to do a true juice fast, we altered our plan; we would start by introducing ourselves to the idea with one glass of fresh juice for each of us per day.

This time around, I decided to forego the juice recipes that had ended in so much disappointment the first time around, but used that experience to my advantage. We purchased produce that we normally like eating, to start. We bought spinach, cilantro, apples, oranges, pears, cucumbers, tomatoes, kiwi, pineapple, carrots, melon, berries, and kale. We normally do not buy kale as neither of us cares for it, but I’d hoped that we might find it more palatable in juice. I used mostly fruit (oranges, pineapple, pears) for our first glass of juice this time, with half a cucumber and two carrots for balance. And… (drum roll, please)… it was actually GOOD!

So far, I’ve been juicing once or twice a day for the last three days. I am finding that my body seems to be trying to self-regulate itself again where my circadian rhythms are concerned; I have spent the last 15 years or so fighting with my body over all things sleep-related. I am falling asleep earlier and waking up a little earlier, which is a huge deal for me. My GI tract seems to be trying to clear itself out. I am finding that concentration on a single task seems to be easier. I have had a few mild headaches, but nothing debilitating by any means (another welcome change!). I have been a bit more tired than usual, but I’ve also felt more productive during the day. I’ve been steadily losing about half a pound a day.

Some stirring required!
Seeing these changes has motivated me to put up with the cleaning that the Breville requires. Now that I have fallen into a rhythm with it, it feels like less of a nuisance. I suppose that part of the shift has been a shift in attitude for me; keeping my juicer clean shortly after drinking the juice has kept me on top of all of our dishes (I am notorious for letting dinner dishes sit in the sink until the following day- pots and pans included). I know now that when I fill up my metal mixing bowl, I’ve got enough produce to make two medium-sized glasses, or one very large glass, of juice. I know now that I prefer a somewhat random mix of produce, rather than any kind of “theme.” I know now that I enjoy a mix of fruits and vegetables, using my pineapple or berries with leafy greens. My fiance seems to mostly agree. I know that I really do not enjoy the kale that is available from our local organic market, in any form. I know that I must make it for work me, and not the other way around.
Here’s to a Happy (and Healthy) New Year!

Black Friday- Shop Local, Shop Small

I have never understood the premise of Black Friday. Ok, yes, it’s the first day of the Christmas “shopping season”. However- is it really necessary to start planning your sleep schedule two days early to get 40% off on some of the items on your shopping list? Is it necessary to ring in a formerly religious holiday (intended to remind people of the teachings of a prophet/religious savior) with crowds, trampling, grabbing, and general chaos?  I think the whole “Black Friday” shopping thing has gotten way out of control, with stores opening earlier and earlier every year. (Walmart started that crap- thanks for that, Walmart!)

 To me, Black Friday has always been a day of “found” time for family and friends. Curling up on the couch with a book. Going for a walk. Relaxing. Usually with people I don’t see very often because of distance. My brothers do go “shopping,” on Black Friday, but they usually go to watch the chaos that ensues when big sores open their doors, simply for the purpose of cheap entertainment.

Whether holiday shopping past Black Friday has really gotten “worse” over the years is something I can’t say for sure. I’m pretty certain that the gift giving element as compared to how US citizens celebrated Christmas say, 50 years ago, has changed a lot- mostly in gift volume and cost.  Whether that is good or bad for our nation is a toss-up in some respect.

The problem with Black Friday are the sales. And a desire by consumers to spend the least amount of money on whatever it is they’re purchasing. But here’s the thing: if big stores don’t have a huge sales volume at 1am on Black Friday, they won’t be open at 1am next year.

Here’s the business perspective on those sales:

1) Buy merchandise at wholesale (often far less than half of retail price, especially clothes and electronics).

2) Mark-up said merchandise. Consider bringing price up slightly earlier in November.

3) Discount merchandise at 40%, still make 20% markup off wholesale cost (or more!).

4) Drive consumers mad with promises for a one-day (or one-hour) doorbuster sale. Lose a few thousand dollars on sale items (loss-leaders), make up some or all of that loss with other items on sale at 10% or 20% off. (Remember, the merchant, like Kohl’s, Walmart, Target, etc., has a significant markup built into those prices, even with the “sale.”)


The important point about this is that despite those “huge discounts,” major retailers always end up making a nice fat year-end bonus from Black Friday sales. Money – profit – is very motivating. That is why major retailers continually hold these “doorbuster” sales each year; it’s not about getting you the best price for your new cell phone, it’s about making money. I think consumers should be outraged at this, but it only seems to drive more excitement. The only silver lining in this is that spending money does help drive the economy. It does help us recover from an economic recession.

There is something pretty simple that all consumers can do to bring this cycle back under control; just don’t shop in the middle of the night on Black Friday!! If there isn’t a big shopper turnout, the stores will change. The almighty dollar is the best vote we have as consumers. It is helping to change which foods are on our grocery shelves and how much we pay for it.

Shop small businesses. Shop local. Consider alternatives to big stores (small businesses generally have better customer service anyway!).

As our salute to giving thanks, we’ll be closed on Thanksgiving AND Black Friday this year so we can spend time with our loved ones. We are, however, still offering an online Black Friday sale, good through the end of November.

Watch our Facebook Page (www.facebook.com/ionicbalancer) tomorrow (Wednesday)  for a coupon code good for 40% any order placed  Nov 22-30.

You WILL need the coupon code for the discount, so stay tuned!

Happy Thanksgiving!

Warranties, warranties, warranties!

What is your warranty service?
We hear a lot of questions about our products regarding warranty coverage. The answer is YES, we do offer a warranty, and it is valid for two-years from your date of purchase. We are currently only offering a warranty service on our controller units, due to past abuse of the warranty coverage on arrays and cables.

For a while, we were receiving arrays, like the one to the left, on a regular basis.  These arrays usually (but not always) included a note from the customer saying that the array had only been used four times, that we should replace the array because the array didn’t last very long and was therefore clearly defective (or something similar). As someone who has used this machine for four years and knows our systems inside and out, I can tell you with 100% certainty that this array has been used far more than four times. The wear pattern on this array is totally normal.

However, the majority of our customers who send their products back to us do so because they are having a legitimate issue. Sometimes it turns out to be a case of user error. Sometimes the customer  has received a defective part. Sometimes, the machine has been used for many years, and it’s finally reached the end of its lifespan. We may find out about your problem during a phone call, and sometimes we may suggest that  you send the unit in for further troubleshooting. While we can solve many issues over the phone, sometimes it’s easier on everyone if we look at the unit in person.The bottom line is that we do offer a warranty service, and we’re happy to look at one of our units to determine whether it’s working properly or not.

How does it work?
If you’re having a problem with your unit, pack it up and send it back to us. PLEASE be sure to include a note with your name (and the name you used to order the machine, if different), your current shipping address, and a short description of the problem. Even if we’ve talked to you on the phone about your problem, please include a note. This helps our technicians more than it helps our office staff.

If you want us to contact you after we’ve evaluated the machine, please tell us that in your note and include your phone number or email address. This expedites the repair process, so that our techs can contact you directly. 

This process usually takes 2-3 weeks, so please be patient with us. Our techs (and sometimes office staff, like myself) have to work warranty claims in with the rest of our manufacturing schedule, and sometimes we have to put a warranty claim on hold for a few days before we can attend to it. We are frequently asked to expedite one particular warranty claim or another, but we usually cannot make any promises. If we had several large facilities with a few hundred employees, it would be easy to dedicate a warranty claim team, but at this point in time, we cannot dedicate any of our employees to such a specialized task. We are proud of the fact that our units do not break very often, and we don’t actually need a dedicated warranty team!

If you are having problems, you can send your machine to:

Casas Adobes Design
6336 N Oracle Rd Ste 326-272
Tucson, AZ 85704

Once we receive your machine, we unpack it and do a quick visual inspection to make sure that everything arrived intact. At that point, we begin a Warranty Report.


Customer identification
The first thing we do is fill in this box with your information. If you’ve enclosed a note, we clip it to the report. This report will stay with your machine from this point on all the way to delivery at your door. 


Visual Inspection
Our technician (myself, for this sample report), will mark the appropriate answers on this report during their visual inspection. On our sample warranty claim, we’ve received an entire Ionic Body Balancer unit. The technician notes any cosmetic damage to the controller unit, notes whether the on/off switch is operational, whether the front terminals are secure to the unit, whether the fuse is blown or not, and if the cord is in good shape. The technician will then typically give some kind of comment- this might be something they’ve noticed that our form doesn’t specifically ask, or if the controller unit appears to be much newer than the array, etc. In this case, the controller unit does look much newer than the array, which could suggest that the customer has replaced their controller unit at some point in the recent past. This may indicate that the customer has had previous problems, or it could mean nothing at all.

The technician then moves to the array. Are the outer bars in good shape? Are the plates in good shape? Does it look like the array has been cleaned correctly? In our sample report, the array is in good shape (at least 60% of its expected lifespan remaining) and looks like it’s been cleaned regularly.

Our next section is for your cable. Does the cable itself show signs of water exposure? What about the ends of the cable? Other damage? In our sample, the cable itself doesn’t show any signs of exposure to water. The ends of the cable, however, do show signs of exposure to water. Our technician notes that the blue connectors on one end have corrosion inside the terminals and that they are discolored.  Exposure to water is the #1 way to ruin your cables, and this is what we see most often in cables that are not operating properly.

Sometimes we get things like opened shakers of salt or GFI plugs with your system as well. This section, “Other components returned,” is our comment box to acknowledge that we received them. The technician will indicate whether he has taken photos or not. These photos stay on our hard drives indefinitely.


Technical Inspection
After a thorough visual inspection, your unit is transferred over to our inspection bench. Your technician will run the controller unit through a series of tests to determine if it is working properly or not. If you send us your array and cable, we do one test with our array and cable, and one test with your array and cable. In our sample report, the controller unit is working normally, and there are no differences in performance between our array/cable and the customer’s array/cable. The technician notes that the array and cable are operating normally. Our tech marks that no damage is found and that the customer is eligible for a complimentary repair.

At this point, I typically have a tech in my office to look up a customer service record. If we receive a unit like our sample unit where we find some kind of minor damage, even if it isn’t covered by our warranty service, we may make a complimentary repair if it is the first time the customer has asked for warranty coverage. In this case, the technician notes that this is the customer’s first warranty claim, and that he will complete a complimentary repair.


Technician Recommendation
After the visual and technical inspections, our tech will make a recommendation as to how any issues that came up during the inspection should be resolved. Sometimes a technician may make multiple recommendations. In this case, our tech recommends that a replacement should be made as well as a repair. Our techs will clarify in cases like this one under the “comments” field. In this case, our tech has made a repair on the customer’s cable, and has found additional corrosion inside the cable while making his cable repair, but was unable to fully remove the corrosion. Because of this damage, our tech recommends a new cable.This is a very good reason to recommend a new cable. If repairs have been made, the tech will take photos of the completed work. These photos will be filed with the “pre-repair” photos and will be kept indefinitely.

If we are making a warranty replacement, we note it here. If we’ve made a repair, we note it in the appropriate field. Sometimes a technician doesn’t need the extra space, and simply notes that he’s already noted the appropriate answer in another field, such as this sample.


Final Steps
Before we mail your unit back to you, we make a copy of the warranty report for your repair and file it away. We include the original with your unit for your records, and keep the copy for ourselves. 

Restoring Cast Iron

Two years ago, my father, Michael, bought me an old cast iron skillet for $2 at a garage sale. It was rusty and covered in old seasoning and hadn’t been cared for properly. In the interest of more pressing projects, I put it in a kitchen cabinet and all but forgot about it until recently.

I have a friend who has started cooking with cast iron and has been restoring a number of old cast iron skillets she’s picked up in various places around town- Craigslist, thrift stores, etc. With renewed enthusiasm, I thought, “If she can do it, so can I!”

Properly seasoned (oiled) cast iron cookware is free of toxic non-stick chemicals (like teflon, which is a known carcinogen when it starts to break down and ooze into food) and is very easy to use. Cast iron is built to last, so there’s no need to replace pans every few years. Many pans that were made in the early 20th century are still around and can still be used. I don’t think you can say that about the type of cookware that’s made today! You should avoid storing food in cast-iron, soaking in water/soap, or scrubbing really hard at the pan after it’s properly seasoned, as that will strip away the protective coating. If you have an electric stove like I do, avoid any heat higher than “medium.” You probably won’t need it anyway, since cast iron heats very evenly and effectively. Always make sure it’s totally dry before storing- you can put it on your stove on “low” heat for a few minutes to make sure it’s really dry.


I wish that I had taken pictures during this restoration process, but I can’t turn back the clock. My pan started out looking something like the one to the left; rusty, baked-on goo, and old seasoning that had cracked on the bottom, which gave an interesting spiderweb effect. This is an image I found online. You can view the original here.

I started the restoration process by scrubbing off as much visible rust as possible with steel wool and a little bit of water. I dried it thoroughly with a clean dish towel, then plopped it on the stove and started heating it up slowly. I added some canola oil, and as soon as the pan and oil were too hot to touch, poured in some salt, put on my rubber gloves and started scrubbing with a big wad of paper towels. The pan looked a lot better, but there was still a 1/2″ crust of old, uneven seasoning around the lip of the pan and some uneven spots on the actual cooking surface. I felt like that needed to come off to prevent food from sticking once I started cooking with it.

A week later and several more hours of internet research, I decided to take the risk of putting the pan through my oven’s self-cleaning cycle. I’d read that old cast iron (such as some of the first Griswold and Wagner pans) may not do well with modern self-cleaning ovens, since the ovens can range in temperature from 900-1200* F. Other websites said it was fine. Since there was still too much crap on my pan to tell what it was, it was a bit of a risk. Modern cast iron skillets, like Lodge Logic, are cast in a slightly different manner and aren’t as susceptible to 1200* temps, or so I’ve read.  In the end, I decided that if it did crack, it would be a learning experience for me and only $2 lost. So, Sunday afternoon, I crossed my fingers and hoped for the best.

Seven hours later (allowing two hours to cool), I opened my oven to find the pan covered in a fine rust-dust, but otherwise intact. I carefully removed the skillet from the oven, holding a cookie sheet underneath to catch anything that might fall off, and brushed off the dust with a cleaning rag. There was a new layer of rust on the inside of the pan, so I repeated the steel wool/warm water and oil/salt process. There was a little bit I just couldn’t get off, but decided I could probably seal it in by seasoning right away.

Everything else had come off beautifully, and now I could read the imprint on the bottom of the pan. As far as I can tell, it’s a modern Lodge Logic #8 (10.5″ skillet). It would have been pretty exciting to find the “Griswold” stamp on the bottom, but since Griswold went out of business in the 1950’s, it was unlikely. (As a side note, my mother’s maiden name is “Griswold” so that would have been worth a smile and a giggle if I had been that lucky!) Modern pans seem to stand up a little better to higher heat (like in self-cleaning ovens), but the surface is much rougher, so it takes some extra seasoning to get your cooking surface really, really smooth.


I preheated my oven up to 425* F and rubbed a thin layer of canola oil all over the pan (the smoking point of canola oil is 400*, so I went a bit hotter to encourage the oil to harden). The trick is to rub the oil in until the pan looks dry. You shouldn’t have a slick layer of oil on the pan or it may not harden properly. Think thin. I baked the pan for 30 minutes, then turned off the oven and went to bed. This morning, the pan was nice and black, which means that the oil hardened properly. I didn’t feel any sticky or uneven spots, which was great! I re-oiled, re-heated, and put it back in for a second round.

The finished pan is in the picture to the right. Please excuse the poor lighting and glare- updating the terrible lighting in my kitchen is my next project. I probably could do a 3rd or 4th round of seasoning, but I think that once I start cooking with it, that will take care of the seasoning for me.

I am looking forward to years of non-toxic, non-stick cooking with this pan. Now that I know how to restore cast iron cookware, I might try to find a few more pieces and slowly replace as much of my cookware as possible. As an added bonus, cast iron can help keep blood iron a tad higher- as you cook, microscopic bits of iron can rub off into your food (much like eating with silver flatware, this is where the phrase “blue blood” came from!).

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