Cast Iron - Before and After Shots

[lokidog]

Got a "new" pan that turned out better than any I have tried refurbishing. I followed the Field Company's seasoning recommendation to use Grapeseed oil and am thrilled with it. I ended up doing four seasoning coats.

Here is their procedure, summed up....

1. Preheat oven to 200, put pan in for 10 minutes, remove pan. Increase oven to 300.

2. Use a clean paper towel to rub the oil (I just spritzed it enough to cover) in concentric circles, then take a fresh paper towel and wipe up all the residue. Repeat on the bottom and handle with ¼ teaspoon of grapeseed oil. That’s it—no more oil than that. When you’re done wiping up excess oil, the pan should look dry, with a dull matte finish.

3. Put in at 300 for 10 minutes, remove, bump temp top 400, wipe down with dry paper towel to remove any excess oil that has formed from heating.

4. Cook at 400 for one hour, let cool in oven for a while after before removing. Or cool to 200 and repeat.

[BDildine]

Looking good! Im gonna try flaxseed oil, heard its supposed to be pretty tough, I'll get around to doing a dutch oven i picked up a few years ago and report back
link: https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron

[lokidog]

I figured I'd follow the guidlelines of a high end cast iron producer as far as using the grape seed oil.  Be sure to post some photos.

[Knocker of rocks]

Nice work.   

I've used avacado oil on some of mine, I understand that it has the hottest smoke point of all food oils.

I had some truly ancient ones that belonged to my grandparents (b. 1898 to 1908  d. 1967 to 1996), so they are all old.   And a couple were absolutely thick with old oil etc.   I put them all in the oven on self clean, and then seasoned pretty much as you described.

I use them a lot, and if they get stuck on food, I use an SOS pad and then lightly season anew.

[lokidog]

Nice work.   

I've used avacado oil on some of mine, I understand that it has the hottest smoke point of all food oils.

I had some truly ancient ones that belonged to my grandparents (b. 1898 to 1908  d. 1967 to 1996), so they are all old.   And a couple were absolutely thick with old oil etc.   I put them all in the oven on self clean, and then seasoned pretty much as you described.

I use them a lot, and if they get stuck on food, I use an SOS pad and then lightly season anew.

Pics or it didn't happen....   

[kellama2001]

Great work, thanks for posting! I've never heard of using grape seed oil, I used avocado oil on my last 2 seasoning jobs and it's held up well. I love cooking with my antique griswolds!

[Dhoey07]

Do you use the cast iron on your glasstop? 

[kellama2001]

I have a gas range, but my parents use their cast iron on a glass top all the time

[frazierw]

I use mine on glasstop as well.

[Rob]

Me too.  I just don't "shake" the cast iron on the surfaces. 

[Dhoey07]

Ok.  I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that  you should be fine. 

Sounds like I should just go for it. 

[frazierw]

Ok.  I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that  you should be fine. 

Sounds like I should just go for it. 

I had a hard time for a while finding the right temperature.  My oven goes from 1-9 and for cast iron i usually keep it around 5.

[Bigshooter]

How did you clean it before you treated it?

[Rob]

Ok.  I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that  you should be fine. 

Sounds like I should just go for it. 

I had a hard time for a while finding the right temperature.  My oven goes from 1-9 and for cast iron i usually keep it around 5.

I have found 3 or 4 works well for me.  Took some trial and error and burnt meals to dial that in!

[lokidog]

How did you clean it before you treated it?

In oven on three hour self-cleaning cycle. It will turn any oils into ash. This pan was done with too heavy of a coat that left the outside kind of brown and tacky. Then I used steel wool to buff out as much rust as possible. Depending on the amount of rust, you might have to start very coarse (even emory cloth) and work finer.

Do you use the cast iron on your glasstop? 

Absolutely!  You will notice a pan that is not flat more on glass though. One of my 9's bulges a little when it heats up, but with the nice distribution of heat by the cast iron it cooks just fine.