Post by: quadrafire on September 26, 2011, 06:57:36 PM
Post by: Jason on September 26, 2011, 07:10:12 PM
Post by: Bofire on September 26, 2011, 07:18:27 PM
Carl
Post by: BOWHUNTER45 on September 26, 2011, 07:20:23 PM
get rid of the rust, oil the hell out of it get it hot oil it again, get it hot, never use soap. just cook, empty, add water boil it, dump it out. oil it. it should turn black soon, oil it then oil it and heat it and did I say oil it?Yeah something like that :chuckle: :tup:
Carl
Post by: quadrafire on September 26, 2011, 07:28:59 PM
Post by: raekmike on September 26, 2011, 08:09:28 PM
Post by: quadrafire on September 26, 2011, 08:18:07 PM
Post by: wadu1 on September 26, 2011, 08:33:14 PM
Just stick it in a bed of coals or over a flame until it's glowing red hot, let it cool slowly, then season it with olive oil.Only sand if needed and use Crisco and not olive oil it will last longer. If it smells rancid use 25 to 1 apple cider vinegar to water to rid the smell. This also works on all cutting boards to rid the smell and little buggers in the boards.
Post by: 300rum on September 26, 2011, 08:41:14 PM
Post by: briancorneal on September 26, 2011, 08:50:36 PM
Post by: Jason on September 26, 2011, 09:09:56 PM
To each his own :DOH:Just stick it in a bed of coals or over a flame until it's glowing red hot, let it cool slowly, then season it with olive oil.Only sand if needed and use Crisco and not olive oil it will last longer. If it smells rancid use 25 to 1 apple cider vinegar to water to rid the smell. This also works on all cutting boards to rid the smell and little buggers in the boards.
Post by: quadrafire on September 26, 2011, 09:23:04 PM
Post by: stumprat on September 26, 2011, 09:45:50 PM
Post by: Bean Counter on September 26, 2011, 09:55:31 PM
Post by: whitey on September 27, 2011, 05:52:22 AM
Post by: Blacklab on September 27, 2011, 07:47:26 AM
Post by: Klyne3 on September 27, 2011, 07:52:31 AM
I use hot water and scotch bright pad. Wash and scrub until clean. Place back in a preheated (350degree) oven and dry completely. then oil with Crisco and back in and let cool. Then you will be ready to cook with it.
I have done that in the past but since I use my cast iron skillets every day, I wash (yes even with soap) and dry on the stove top. About once a month I will reseason them. However since mine are really really well seasoned to the point of being completely black I dont worry about the soap too much.
Post by: pianoman9701 on September 27, 2011, 08:02:45 AM
Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.
Once you get them seasoned, the maintenance is minimal. I scrub off the rust and put vegetable oil on it and rub in salt. I stick it in the oven for 30 minutes at 500F. Let it cool on the stovetop and then wipe it out and oil it again without the salt. If the pan isn't fairly non-stick, repeat the process. Again, once you've been successful, these should stay non-stick. Don't wash them with soapy water, just hot water to loosen stuck food and wipe with a dry towel, oiling when you're done with vegetable oil.
Post by: Cascader74 on September 30, 2011, 01:44:14 PM
Post by: whacker1 on September 30, 2011, 01:55:41 PM
Post by: Ice Cap on September 30, 2011, 02:06:16 PM
It's fairly easy to set up and works fantastic.
To season a pan just place it in an oven cranked up to 500 degrees for about 20 minutes.
Remove the pan from the oven and take it outside or in your garage and wipe it down with Crisco.
You will get lots of smoke from the burning oil which is why you don't want to do this step in your house.
Keep applying the Crisco until the pan cools to the point of no longer smoking then use a paper towel to remove any excess oil.
You will end up with a perfectly seasoned pan!
Post by: Cascader74 on September 30, 2011, 04:10:12 PM
Post by: pianoman9701 on September 30, 2011, 04:33:11 PM
The hands down best way to clean cast iron is to use the electrolysis method.
It's fairly easy to set up and works fantastic.
To season a pan just place it in an oven cranked up to 500 degrees for about 20 minutes.
Remove the pan from the oven and take it outside or in your garage and wipe it down with Crisco.
You will get lots of smoke from the burning oil which is why you don't want to do this step in your house.
Keep applying the Crisco until the pan cools to the point of no longer smoking then use a paper towel to remove any excess oil.
You will end up with a perfectly seasoned pan!
I've never heard of this. I'm going to give it a try next time I need to season. Thanks Ice.
Post by: Encore 280 on October 29, 2011, 08:09:03 AM
Post by: sisu on October 29, 2011, 04:51:53 PM
Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.It is not that bad. We have SS and Cast. Use the SS mostly for sauces all the cast is used on top and in the oven. Can't beat it as far as we are concerned. Just make sure it says made in USA not china or some other third world country...
Post by: STIKNSTRINGBOW on October 29, 2011, 05:57:24 PM
I agree with the self cleaning oven. Comes out looking brand new!! My Griswald is better than any of those new fandangled non stick pans, hands down. My vension and salmon don't touch anything but cast iron. Good luck!I have 2 #8's and a griddle (like a fry pan, no edge) put them in a 550* oven until they looked grey, let them cool, oiled them up and put in 200* oven overnight.
Now I just wipe them out, some times I put them in the oven if they get "sticky" spots, a couple hours @ 200* wipe with an oiled cloth :IBCOOL:
Griswold's rock !
Post by: STIKNSTRINGBOW on October 29, 2011, 05:59:47 PM
Also, (at least how I was taught) you let the pan heat up until the handle is hot, then it is ready.Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.It is not that bad. We have SS and Cast. Use the SS mostly for sauces all the cast is used on top and in the oven. Can't beat it as far as we are concerned. Just make sure it says made in USA not china or some other third world country...
Post by: STIKNSTRINGBOW on October 29, 2011, 06:10:31 PM
:dunno: I guess I been doing it wrong, but oh well...
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ (http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/)
Post by: sisu on October 29, 2011, 06:19:04 PM
Just for entertainment I looked this up.Very interesting. I use olive oil 90% of the time and when we have bacon I try to save the dripping to use on the pans as it seems to give the best finish for later use, but this throws a whole new twist into the formula.
:dunno: I guess I been doing it wrong, but oh well...
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ (http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/)
Post by: Bean Counter on October 29, 2011, 10:06:36 PM
Cast iron would be fun to cook with as a culinary option, but damn this sounds so high maintenance.It is not that bad. We have SS and Cast. Use the SS mostly for sauces all the cast is used on top and in the oven. Can't beat it as far as we are concerned. Just make sure it says made in USA not china or some other third world country...
I typically buy foreign stuff to support free trade, but lately I've been inclined to think of product saftey and what not. Sure wouldn't want lead leeching out of a Chinese iron pan.
I had tortillas made on a cast iron skillet at my last hunting camp and boy do they sure taste better than those made on stainless steel! :drool:
Post by: Special T on October 29, 2011, 10:49:02 PM
Post by: quadrafire on October 30, 2011, 01:20:10 PM
Just for entertainment I looked this up.
:dunno: I guess I been doing it wrong, but oh well...
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ (http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/)
Interesting read.
Post by: quadrafire on June 24, 2012, 05:53:57 PM
Just for entertainment I looked this up.I have a 10 in, and a 12 in cast iron skillets, both in need of proper seasoning. one was about 5 yrs old, the other about 30. (neither are collectables) I have only washed with water, but they were in sad shape, sticky and couldn't fry chicken without losing the skin. I thought what the heck----- I'll strip 'em and start over.
:dunno: I guess I been doing it wrong, but oh well...
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ (http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/)
I thought about electrolysis, but didn't have anything handy for the anode. So I used the oven cleaner method. I sprayed them both, put them in a plastic garbage bag and checked in 24 hrs. a bunch of "gunk" came off, but still needed more treatment. (my wife bought the low odor "weak stuff"). I scrubbed in a sink with warm water and a brillo pad, until any loose debris was removed. Then dried and reapplied more "weak" oven cleaner. I repeated this for 5 nights. (Hint---Use extra strength). Finally all the years of build up was gone and I was down to bare metal. Then I took 320 wet/dry sandpaper and gave it a good scrub in the water.
I went to the store to get flax seed oil. $20 for 16 oz (organic) Don't know if this was really necessary, but i'm in it now (what's left will get eaten on my cheerios).
I soaked the now clean skillets in water, and washed w/ dishsoap and rinsed again. Put them in a 200 oven to dry. "Man do they rust fast". I used an old T-shirt, but paper towels would be fine. I rubbed each with the flax oil, covering every nook and cranny. Wiped with dry cloth so there were no pools/drips.
Place in oven that was resting at 200, cranked it up to 525 when it came to temp I set the timer for 1 hr. let cool to 200 then repeated. I am on the 3rd cycle as we speak. They are slick when they come out. I have the oven fan running as it stinks up the house a bit. For the next treatment using a hot pad to hold, I re-coat with the flax oil, and wipe off the excess. It is tempting to let more remain for a build up, but I am trying to be patient.
(Don't want to see the electric bill next month) LoL.
I think I will be keeping my eyes open at garage/estate sales for old cast iron. It is definately worth the effort.
In the future I may try electrolysis just for the heck of it.
I will update after 6 or 8 cycles of seasoning.
Post by: quadrafire on June 28, 2012, 08:22:51 AM
I put the #10 to use this morning. I thought frying an egg would be a good test. A small amt of canola oil and heat added the egg, looked beautiful until I tried to turn it...... ugggg that sumbitch was adhered like glue. All that effort. What the heck. I am at a loss. This seemed like it would be perfect.
I have the other skillet to try. Maybe I will be frying bacon in it for awhile before I try a fried egg.
If any of you try this method of stripping and coating with flax seed oil let me know.
Post by: NRA4LIFE on June 28, 2012, 10:27:04 AM
Post by: quadrafire on June 28, 2012, 10:31:01 AM
Did you add the oil before heating? If so, try it the other way around.yes
Post by: quadrafire on June 28, 2012, 09:19:09 PM
She now has an aluminum baking sheet.... she just doesn't know it yet :bdid:
Post by: washelkhunter on June 28, 2012, 09:25:09 PM
Post by: Ice Cap on June 28, 2012, 09:42:40 PM
Post by: quadrafire on June 29, 2012, 12:07:26 PM
PS: Do not spray the oven cleaner anywhere near your wifes non-stick baking sheet.... Just saying.
She now has an aluminum baking sheet.... she just doesn't know it yet :bdid:
PSS: Can't use oven cleaner on aluminum. I am ruining my wifes kitchen rapidly.
Post by: pianoman9701 on June 30, 2012, 06:38:16 AM
After 5 rounds of oiling and baking, the surface of these looked outstanding. Nice patina, kina bronze colored. They will blacken with more use.
I put the #10 to use this morning. I thought frying an egg would be a good test. A small amt of canola oil and heat added the egg, looked beautiful until I tried to turn it...... ugggg that sumbitch was adhered like glue. All that effort. What the heck. I am at a loss. This seemed like it would be perfect.
I have the other skillet to try. Maybe I will be frying bacon in it for awhile before I try a fried egg.
If any of you try this method of stripping and coating with flax seed oil let me know.
Post by: quadrafire on July 01, 2012, 07:57:10 PM
Post by: quadrafire on July 02, 2012, 08:25:25 PM
The other pics show what not to do!!!! The pan on the left was a very nice non-stick baking sheet. I had the pans on it when I sprayed the oven cleaner. It is now a stripped steel baking sheet (you can see some of the remnant nonstick in the corners. The Right pan was a nice plain aluminum cookie sheet. Had a bit of grunge that i thought I could remove easily. (Didn't read the label on the oven cleaner). Not for use on aluminum.
It is toast.
Wife was pissed, but not surprised, as I tend to F a lot of things up.
If I find a good yard sale cast iron in poor shape I will photo document from the beginning of the process.
Post by: wraithen on July 02, 2012, 09:09:25 PM
Post by: quadrafire on July 02, 2012, 09:14:05 PM
I have some venison sausage cooking as we speak, and it is not sticking at all.
Post by: wraithen on July 02, 2012, 09:17:13 PM
Post by: Ice Cap on July 02, 2012, 09:25:17 PM
Cold water in a hot pan can warp or even crack the iron!
Post by: runamuk on July 02, 2012, 09:36:47 PM
Post by: bloodhound on July 02, 2012, 09:40:05 PM
Post by: quadrafire on July 02, 2012, 10:04:50 PM
washing cast iron with detergent, in the dishwasher, or with sos pads will cause it to rust, this isn't technically ruining it but people nowdays have an aversion to eating foods cooked with extra iron and would rather take some weird fda approved iron supplement (that is just rust with another name) unless you use your cast iron as a target it is really tough to "ruin" you can always blast it down in a worst case....and if any of you have rusty cast iron you feel is ruined please please give it to me instead of tossing in trash, I am not afraid of rust and like bringing back old metal (and leather) from the brink.I think I could get into restoring some of the classics. I'm gonna keep my eyes peeled at garage/yard sales for some Griswold pieces
Post by: Stickerbush on July 08, 2012, 07:09:01 PM
Post by: quadrafire on July 08, 2012, 09:03:37 PM
I was frustrated after my deep clean, but it is getting better and better after each usage.
Post by: Huntbear on July 13, 2012, 09:56:15 AM
OH, and lard/bacon grease works better than Crisco imho.. :twocents:
Post by: dad98684 on July 13, 2012, 10:01:59 AM
Had a buddy that would sand blast old cast iron pans he found in garage sales etc.... then re-season and use the... worked like a charm... biggest issue is getting them hot enough to "absorb" the grease during the seasoning process.. If you have to use welding gloves AND a hot pad, you about got it right... :chuckle: :chuckle: :chuckle:
OH, and lard/bacon grease works better than Crisco imho.. :twocents:
i have done the same thing and used a wood fire in my smoker with bacon fat re-season. best fry pans ever!
Post by: 75johndeere on July 13, 2012, 10:35:11 AM
Had a buddy that would sand blast old cast iron pans he found in garage sales etc.... then re-season and use the... worked like a charm... biggest issue is getting them hot enough to "absorb" the grease during the seasoning process.. If you have to use welding gloves AND a hot pad, you about got it right... :chuckle: :chuckle: :chuckle:
OH, and lard/bacon grease works better than Crisco imho.. :twocents:
My dad left our box of cast iron pots and pans in the back of the truck after hunting season for awhile and when we realized what had happened they where covered in large flakes of rust we sand blasted them down found a old stove on craigslist and filled them all with bacon grease let them bake for hours cleaned them out and reapplied more grease now they work great except the dutch oven that cracked but i was able to braze that one up and it still works like a champ had to season the crap out of that one.
Post by: Curly on July 13, 2012, 11:01:40 AM
Post by: scottcrb on July 13, 2012, 11:10:12 AM
Post by: washelkhunter on July 13, 2012, 11:15:59 AM
Post by: et1702 on July 13, 2012, 11:43:41 AM
Hey, Quadrafire.........do you think it would be possible to season the cast iron pan in your Big Green Egg? Seems like it would be better than doing it inside the house?
I have a great big Dutch Oven, and I put mine in the Webber BBQ for seasoning. Works great!
Also, last time I seasoned it, I tried the high temp Pam Grilling spray, works really good too.
ET
Post by: quadrafire on July 14, 2012, 07:37:50 AM
Hey, Quadrafire.........do you think it would be possible to season the cast iron pan in your Big Green Egg? Seems like it would be better than doing it inside the house?That is a great idea. I definately will next time I do one.
Post by: TheHunt on July 14, 2012, 02:34:56 PM
http://www.wag-society.org/Electrolysis/electros_1.php (http://www.wag-society.org/Electrolysis/electros_1.php)
Post by: quadrafire on July 18, 2012, 07:14:58 PM
Post by: Special T on October 11, 2017, 08:55:27 PM
Post by: NRA4LIFE on October 11, 2017, 10:14:07 PM
Post by: Special T on October 15, 2017, 01:05:03 PM
Post by: Special T on October 22, 2017, 03:36:59 PM
In clockwise fashion starting at the 12 o clock. Within, spoonbill, snow goose, cackler goose.
Widgon was ok but small spoonbill the best and neatest. Snow goose very bony, and cracker was fine. Apparently there are bones that run down the sides of a toung. The spoonbill had the best amount and flavor of Meat. Snow goose had the most bone and least flavor.(https://uploads.tapatalk-cdn.com/20171022/be54fd899214638da890e550b26f9cb8.jpg)
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Post by: quadrafire on October 22, 2017, 07:09:04 PM