Restoring Cast Iron

[Boss .300 winmag]

Starting a new thread for this that way when members searching for this topic it’ll be easier to find.

Well I went down the cast iron rabbit hole due to the fact I had some laying around that needed restoring.

Obviously I’m not an expert on this subject, just sharing my experiences, and helpful links I’ve found. There’s a lot of opinions on what’s the best method of seasoning cast iron.

The one in the pics is a Birmingham Stove and Range (BSR) according to what I can tell by the link below which has lots of good information on this subject.

https://castirongallery.com/

My youngest and her fiancee are getting it for Christmas.

I did another skillet for my oldest daughter and husband, it’s an American Brass and Iron (AB&I)12 inch.

And a very large Camp Chef dutch oven we bought when my son was in Boy Scouts, he and his wife are getting that. I don’t have finished pics of these because they are already wrapped up. I’ll get some pics of them tomorrow.

 After trying grape seed oil method on the YouTube video above on the AB&I 12 inch skillet, I cooked some bacon in it and it was sticking too much for my liking. Then I tried the method in the link below using flaxseed oil and believe it was a much smoother surface after it was done. But I didn’t try cooking in it due to I was running out of time to get the others done.

https://thesimplemamma.com/why-you-should-start-using-flaxseed-oil-to-season-your-cast-iron-skillet/?doing_wp_cron=1735086804.9984269142150878906250


After reading more about seasoning in this link  https://www.castironcollector.com/seasoning.php#google_vignette I learned about the different smoke points of oils.

So I changed my oven temp from 464 degrees to 450 degrees.


How to link for electrolysis.

https://realtree.com/timber-2-table-articles/how-to-build-an-electrolysis-tank-for-cast-iron-restoration?srsltid=AfmBOoqb7pcWW6ZnMAQVhjMPHCMmHaKIF-zz1p3OPueh9z0a-Gt4xxQS

[Boss .300 winmag]

I was at my oldest daughter’s house today and she knows I’ve been doing cast iron. 

She showed me a bunch a friend of hers gave to her since she was moving and couldn’t take it.

I’m going to be really busy.🤣

The pot on the top right is a Wagner. I haven’t looked up the rest yet.

[Special T]

Cool. I'm a huge cast fan.  I say bake in the oven. Wire wheel and preseason.  If it's too shot then sand but older cast shouldn't need sanding.

[highside74]

I'm jealous of the pots. They are real cool. I could picture a morning making oatmeal in one of those.

[Boss .300 winmag]

Cool. I'm a huge cast fan.  I say bake in the oven. Wire wheel and preseason.  If it's too shot then sand but older cast shouldn't need sanding.

Electrolysis was the only way I could get the corrosion out of mine. I tried the oven method it didn’t work.

[Special T]

Cool. I'm a huge cast fan.  I say bake in the oven. Wire wheel and preseason.  If it's too shot then sand but older cast shouldn't need sanding.

Electrolysis was the only way I could get the corrosion out of mine. I tried the oven method it didn’t work.

layers?

Super interested take pics and up date us.

[Boss .300 winmag]

Cool. I'm a huge cast fan.  I say bake in the oven. Wire wheel and preseason.  If it's too shot then sand but older cast shouldn't need sanding.

Electrolysis was the only way I could get the corrosion out of mine. I tried the oven method it didn’t work.

layers?

Super interested take pics and up date us.

The ones I finished I didn’t take before pics, I’ll take some of the next ones.

I have one of my pots I put in electrolysis Monday morning. I’ll post a pic when it comes out.

[wadu1]

The bottom three got my interest for sure. Electrolysis is the best process it may take longer but, in the end, you have a great product. 

[Encore 280]

I was watching one of those celebrity chefs one time and he said; "hot pan, cold oil" means non sticking. Not cold "cold" but room temp. So now I always get the pan hot first then the oil.

[Boss .300 winmag]

I was watching one of those celebrity chefs one time and he said; "hot pan, cold oil" means non sticking. Not cold "cold" but room temp. So now I always get the pan hot first then the oil.

That’s is correct.👍

[Boss .300 winmag]

Found this web site looking up the Wagner pot, which is actually a deep fryer.

https://castandclarabell.com/products/gorgeous-and-unique-1930s-wagner-ware-deep-fat-fryer-c-n-1265-restored-and-ready-to-use

Pre restoration pics.

[Boss .300 winmag]

The bottom three got my interest for sure. Electrolysis is the best process it may take longer but, in the end, you have a great product.

The one circled is Classic Brand, import from Korea.

It’s in really good shape, no pitting. Just need’s electrolysis bath to get all the layers of sticky oil off it.

[Boss .300 winmag]

@wadu1

1. 14 inch lodge skillet made in the USA markings on bottom, with a B mark on bottom handle, and a B under markings on bottom. Plus a 12 marking on top of handle next to skillet rim.

2. 1950s. No "made in USA” so before 1960, and the "sk" was added in the 1950s, 3 Notch Lodge Skillet.

3. Made in Taiwan 5 quart Dutch oven/sauce pan (markings on bottom) with lid.

4. Classic brand marking on the bottom, made in Korea skillet with lid.

5. Birmingham Stove and Refrigerator (BSR) Red Mountain, 2Qt markings on top of handle near rim, A marking on bottom at six o’clock, lid has 3 above handle, and 4 below handle.  While researching this pot I found out the lid belonged to it.

6. BSR 2 QT pot, markings on at bottom 12 o’clock 2SP, at 6 o’clock H. In the picture this one had the lid on it, but it didn’t belong to it.

Update: I joined a facebook group and the are arguing about this one. Some are saying it’s a Lodge.

7. Wagner Ware deep fryer I posted pics of in earlier post.

[Boss .300 winmag]

BSR 3 QT stew pot lid, wish I had the pot.

I’ll clean it up, someone will want it.

[slavenoid]

Your right Electrolysis is the way to go. Since you mentioned it taking longer than other methods you may want to go further down that rabbit hole perfecting your setup.