|
Cast iron goons, I need your help. I put my Lodge 10 incher thru the oven self-cleaning a couple weeks ago, for only 2.5 hours. This produced quite a pile of brown particles on the sheet of foil I set below it. But the pan still had a tinge of brown. I seasoned it anyway and tried it out, but wasn't happy with it. On Thursday morning I put it in the oven and did the self-clean for 4 hours, I did this in the morning before I went to work and didn't get home until late that evening (I know, risk of fire and all). When I got home my roommate had taken it out and set it aside, so I didn't see the result it produced as he cleaned up any mess it left behind. It was still pretty rusty looking so I put some water & vinegar in it and let it sit for over an hour. After that it looks even worse: http://imgur.com/a/hSwF7 So what's the next step here, for getting the rust out? Is electrolysis my only hope? I don't have the resources for that but I could see about getting them if it's my best choice. I did pick up a fresh quart of white vinegar. I also got an 8oz bottle of organic flax oil from Whole Foods to season with. Just wondering what my best next step here is.
|
#
¿
Oct 15, 2016 07:32
|
|
|
|
| # ¿ Apr 26, 2024 18:07 |
|
|
Hexigrammus posted:What Biscuit Joiner joiner said. You`ll need to go after that rust with something abrasive. Vinegar might help but that rust will need to be scrubbed off with wire brushes, sand paper, steel wool, or green scrubbing pads. Dry and oil immediately or you`ll see where the name `flash rust` comes from. Well I scrubbed white vinegar into it with a green scouring pad, rinsed off and set it on a hot stove burner, and it came out more rusty than before. Tried it twice, same result. It's back in the oven for another self-clean cycle, 3 hours.
|
|
#
¿
Oct 17, 2016 18:14
|
|
|
Well poo poo, only 1:54 to go.
|
|
#
¿
Oct 17, 2016 19:06
|
|
|
Tried scrubbing with steel wool and white vinegar, but I'm probably not strong enough as it made very little difference. I've got the pan soaking in 4 cups white vinegar + 4 cups water for now. I have friends I can talk to about the methods involving tools.
|
|
#
¿
Oct 17, 2016 22:21
|
|
|
my turn in the barrel posted:Post a pic, light surface rust will wipe off with vinegar... I already took that advice, I was told to stop that.
|
|
#
¿
Oct 23, 2016 02:57
|
|
|
Okay, so a while back I picked up these: Borrowed a drill and went to town on it. Here's how it turned out:      That's after a good couple hours at it. Am I right in thinking that's rust I see in some of the pics there?
|
|
#
¿
Nov 8, 2016 21:10
|
|
|
Okay thanks goons, looking forward to making my skillet great again 
|
|
#
¿
Nov 8, 2016 21:27
|
|
|
SymmetryrtemmyS posted:Hamburger House. It rolls off the tongue. Welcome to McDonaldLand!
|
|
#
¿
Dec 24, 2016 21:48
|
|
|
Merry Christmas, cast iron goons! Can anyone identify what maker and vintage my mom's pan is?
|
|
#
¿
Dec 25, 2016 04:08
|
|
|
Thanks, it has three notches.
|
|
#
¿
Dec 25, 2016 05:45
|
|
|
Santa was good to me 🙂
|
|
#
¿
Dec 25, 2016 20:11
|
|
|
gently caress IT SEND IT BACK
|
|
#
¿
Dec 27, 2016 17:09
|
|
|
If anybody's in the market for it, woot.com has some enameled cast iron for sale: http://home.woot.com/plus/cuisinart-the-legend?ref=hm_cnt_wp_6
|
|
#
¿
Dec 28, 2016 20:57
|
|
|
Biscuit Joiner posted:
So I told my mom tonight that I want to season this thing, and she let me take it. She said she could never get a successful season on it, but I'll have to ask her how she was doing it. In any case, I'm going to strip it with the self-cleaning cycle either overnight or early in the morning, then season and reseason throughout the day (with flaxseed oil) as I'm working from home. May do the same for my grill pan, too. Anyway, here are some "before" pics of the antique (and yes, I'll have to teach her not to clean it via soaking): http://imgur.com/a/sfUKI
|
|
#
¿
Dec 29, 2016 06:07
|
|
|
After a cycle in the self-clean, this thing came out pretty brown:   I gave it a good wipe down with a dry green scrubber, then a quick rinse under the tap and onto a hot burner to dry. Also wiped with a paper towel while on the burner:  Next step: Gonna obtain a drill (borrow or buy cheap) and use my brushes to grind out as much rust as I can. Then the seasoning begins.
|
|
#
¿
Dec 29, 2016 21:27
|
|
|
Wish I could read those prices. Got any bigger photos?
|
|
#
¿
Dec 31, 2016 04:20
|
|
|
Sweet, thanks! Barrel, are the prices shown before or after the 50% off?
|
|
#
¿
Dec 31, 2016 04:57
|
|
|
Thanks! Tempted to make the trip from Chicago tomorrow.
|
|
#
¿
Dec 31, 2016 05:24
|
|
|
So last night I obtained a drill and went to work on my mother's vintage skillet. After the better part of an hour the cooking surface and inner walls look pretty good, but the rest of the pan still has a reddish hue. Am I right in thinking I should go another round with the drill on it? These pics are after a quick rinse off and drying over a hot burner, I'm rather gun-shy about using water for more than that (or vinegar at all) after the flash rust problems I was having a while back with my own pan:     
|
|
#
¿
Dec 31, 2016 16:07
|
|
|
Stopped by the sale and picked up two fajita pans, the last 6.5" skillet, the last 13.5" skillet, and a 10" griddle. Not bad for $67 out the door after tax.
|
|
#
¿
Dec 31, 2016 20:01
|
|
|
So I got my big 13" pan, first thing I did was strip it with the self-clean and then season it half a dozen times with flaxseed oil. So far so good, my mom wants me to bring it tomorrow for its inaugural cook with birthday steaks  I also got an 11 pound turkey just before Christmas which is still in my freezer. I've never cooked one before and I know very little about it. I was thinking of cooking it next Friday night (I'd start the thaw Wednesday morning). I got a vertical turkey roaster so I was going to stand it up on that, in the big pan, in the oven. Does this sound like a good idea, or is there a problem with this plan? Will the drippings in the pan be viable for a gravy?
|
|
#
¿
Jan 7, 2017 23:28
|
|
|
I figured I should ask elsewhere too, but didn't see a turkey thread in particular. Anyway, just wanted to make sure that this is a good use of the cast iron, and that there's no problem using it this way.
|
|
#
¿
Jan 8, 2017 01:58
|
|
|
Okay, so this application of the cast iron doesn't seem to be a problem. Got it, thanks.
|
|
#
¿
Jan 8, 2017 03:41
|
|
|
That new grill pan I got for Christmas has a crack in it. Lodge is sending me a new one and told me to dispose of this cracked one. Just curious if there's any way to fix it? Here's a picture and yes, the crack does go through to the other side:
TITTIEKISSER69 fucked around with this message at 02:17 on Jan 13, 2017 |
|
#
¿
Jan 13, 2017 02:15
|
|
|
I'm giving it to a friend of mine who is a professional metalworker, if he can fix it he gets a free pan - but he's smart enough to know if it's fixed or not.
|
|
#
¿
Jan 13, 2017 03:25
|
|
|
Drifter posted:I'd actually suggest you buy a cast iron skillet (I don't know what they're called, the long thing that you cook lots of pancakes on) Griddle
|
|
#
¿
Jan 15, 2017 07:38
|
|
|
ColdPie posted:Ask in general questions or just start a new thread. IMO we have too many megathreads and chat threads and not enough little "here's what I'm doing, what do you think" threads. Took your advice: https://forums.somethingawful.com/showthread.php?threadid=3806056
|
|
#
¿
Jan 18, 2017 03:11
|
|
|
Drifter posted:Salt is for seasoning. Which is what cast iron needs.
|
|
#
¿
Feb 10, 2017 13:10
|
|
|
Cast iron goons (I know there are several of you!), this is my roommate's Dutch oven. I got him the trivet insert for Christmas, however I think he's given up on this as a lost cause. How would he (or I) go about cleaning this thing and restoring it to working order? If it helps, I do have the Lodge scrubbing brush:  I also have a chain mail square.
|
|
#
¿
Mar 3, 2017 03:24
|
|
|
I did as FGR advised and now it looks like this: Let water simmer in it, are you sure? I'm a little gun-shy of long exposure to water, don't want to rust something that isn't mine.
|
|
#
¿
Mar 3, 2017 04:37
|
|
|
Mr SuperAwesome posted:I tried (re)seasoning my cast iron deep pan (not exactly sure what you'd call it, looks like this: I believe that's a Dutch oven. You should be shooting for 260 Celsius (500 Fahrenheit). Best way to strip off and start from scratch? IMO, put it in the oven and run the self-clean. Lids are cast iron same as the rest so nothing special there, probably best to leave it with the seasoning it shipped with but if you already stripped it then season it the same as any other CI cookware.
|
|
#
¿
Mar 6, 2017 13:45
|
|
)
|
hogmartin posted:The best are the ones at highway rest stops, which I have never seen in use. Presumably at some point there were people who would load a cooler with hamburgers and hot dogs, pack the kids in the car in the early morning, and drive 30 miles to enjoy a leisurely cookout 100 yards from an interstate highway and 20 miles from anything else. "Look, kids! Another convoy of semis!" "Ooooh!, a FedEx triple trailer!"
|
|
#
¿
Mar 7, 2017 17:07
|
|
|
Does/did Lodge make skillets without their name stamped in the helper handle?
|
|
#
¿
Mar 10, 2017 17:23
|
|
|
Yes, already did mine a couple times.
|
|
#
¿
Mar 30, 2017 10:58
|
|
|
Stalizard posted:I just bought a small logo Griswold number 9 for personal reasons and it came today! It smells like holy gently caress cigarettes and whoever tried to season it last hosed it up baaaad with like obvious splotches and big pools of grease on whatever side their stove slanted. The odor is likely absorbed in the seasoning. I'd put it in the over and run it thru a couple hours of self-cleaning, which will evaporate all the seasoning. It will smell like both evaporated oil and cigarette smoke when you do this, but once it's gone it's gone for good.
|
|
#
¿
Oct 13, 2017 00:20
|
|
|
Pics? Congrats btw
|
|
#
¿
Jan 1, 2018 02:35
|
|
|
Yeah they're meant to span two burners.
|
|
#
¿
Jun 20, 2018 00:03
|
|
|
Today's email from Brad's Deals has a deal on 3 skillets for $17, plus a $10 mail-in rebate (must download the form): https://www.bradsdeals.com/p/371309?c_id=3474&u_id=67424549&d=110118
|
|
#
¿
Nov 1, 2018 18:28
|
|
|
Flaxseed, though I've also heard (I think here) that for really old (and typically smooth) pieces that lard is great.
|
|
#
¿
May 7, 2019 05:04
|
|
|
|
| # ¿ Apr 26, 2024 18:07 |
|
|
Enameled cast iron doesn't need seasoning, and still gets you the heat retention properties of cast iron plus you can cook up a tomato sauce without worrying about the acidity. Not really sure how it compares in apples-to-apples usage with regular CI cookware though.
|
|
#
¿
Oct 22, 2019 22:08
|
|