Post by: Night goat on March 24, 2017, 08:19:39 PM
Cast iron Help needed
My girl brought home some Dutch ovens, baking pans, and a fry pan that have been sitting in her grandmas garage for years....
Needless to say they are currently....orange.... Rusty as hell....
How do we revive these? I have half the mind the mind to sand blast them, but..... I know there is probably a better way
I have my personal cast iron collection, but, I only deal with occasional surface rust... Never revived anything this rusty, but means a lot to her....
Any oldskool techniques?
Post by: Jason on March 24, 2017, 08:23:13 PM
Post by: wadu1 on March 24, 2017, 08:26:02 PM
http://www.castironcollector.com/electrolysis.php (http://www.castironcollector.com/electrolysis.php)
Post by: trophyhunt on March 24, 2017, 08:26:17 PM
Post by: trophyhunt on March 24, 2017, 08:27:26 PM
Post by: magnanimous_j on March 24, 2017, 08:30:05 PM
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG
I use it very sparingly. It will strip the seasoning right down to the metal. If you get too carried away, it will also strip the skin right off your fingertips, as I learned the hard way. But it works really well.
Post by: wadu1 on March 24, 2017, 08:34:35 PM
Wadu1 beat me to it.I've got some cast from the 20's that were brought back to life using that method.
Post by: vandeman17 on March 24, 2017, 08:35:31 PM
Post by: yakimanoob on April 12, 2017, 01:23:42 PM
I had fantastic results restoring them in an every-day self-cleaning oven. Basically cooks the rust to ash, then you can wash, coat with canola oil, bake as high as your oven will go until it stops smoking, and let it cool in the oven for a couple hours. Repeat the oil/smoke/cool cycle 5+ times until they look beautiful.
Time consuming, yes, but simple as can be and I now use them all the time.
I've read linseed oil is the best, but I was broke at the time and canola oil did just fine for me. Just make sure whatever you use has a smoke point as high as possible (as long as your oven will get beyond that smoke point to cure it on).
Good luck!
Post by: yakimanoob on April 12, 2017, 01:30:29 PM
http://commonsensehome.com/season-cast-iron-cookware/
Post by: quadrafire on April 12, 2017, 01:30:42 PM
I've played with several seasoning recipes, but find that crisco wiped on very thin and placed at 350 to bake for an hour. I wipe the pan several times to keep any drips or bubbles from forming, placing it in the oven upside down can help. I will repeat this several times then fry a bunch of Bacon to Christen it.
Post by: superdown on April 12, 2017, 01:41:00 PM
I was given a set of lodge pans when I went to college and like a young idiot let them sit and rust for a few years before I learned to cook like a normal human.
I had fantastic results restoring them in an every-day self-cleaning oven. Basically cooks the rust to ash, then you can wash, coat with canola oil, bake as high as your oven will go until it stops smoking, and let it cool in the oven for a couple hours. Repeat the oil/smoke/cool cycle 5+ times until they look beautiful.
Time consuming, yes, but simple as can be and I now use them all the time.
I've read linseed oil is the best, but I was broke at the time and canola oil did just fine for me. Just make sure whatever you use has a smoke point as high as possible (as long as your oven will get beyond that smoke point to cure it on).
Good luck!
:yeah: I have done this dozens upon dozens of times it's one of if not the easiest ways of cleaning neglected cast iron cookware. I collect vintage cast iron and sell what i don't need or want in my collection when i am done cleaning and restoring a light season to an item.
Post by: Boss .300 winmag on April 12, 2017, 01:42:09 PM
Post by: KopperBuck on April 12, 2017, 02:20:00 PM
http://www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612
Post by: runamuk on April 12, 2017, 02:28:19 PM
I have scrubbed others with salt then same seasoning treatment. A couple weeks if baking seems to always work for me. And then never ever put acidic foods in them, tomato sauce in cast iron is bloody heresy.