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Author Topic: Cast Iron - Before and After Shots  (Read 2027 times)

Offline lokidog

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Cast Iron - Before and After Shots
« on: March 09, 2019, 01:23:40 PM »
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 ľ teaspoon of grapeseed oil. Thatís itóno more oil than that. When youíre 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.

Offline BDildine

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Re: Cast Iron - Before and After Shots
« Reply #1 on: March 09, 2019, 01:35:01 PM »
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
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Offline lokidog

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Re: Cast Iron - Before and After Shots
« Reply #2 on: March 09, 2019, 09:10:29 PM »
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.

Offline Knocker of rocks

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Re: Cast Iron - Before and After Shots
« Reply #3 on: March 09, 2019, 09:41:40 PM »
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.

Offline lokidog

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Re: Cast Iron - Before and After Shots
« Reply #4 on: March 10, 2019, 08:38:52 AM »
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....   :chuckle:

Offline kellama2001

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Re: Cast Iron - Before and After Shots
« Reply #5 on: March 11, 2019, 09:27:31 AM »
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!
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Offline Dhoey07

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Re: Cast Iron - Before and After Shots
« Reply #6 on: March 11, 2019, 09:37:20 AM »
Do you use the cast iron on your glasstop? 

Offline kellama2001

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Re: Cast Iron - Before and After Shots
« Reply #7 on: March 11, 2019, 09:49:16 AM »
I have a gas range, but my parents use their cast iron on a glass top all the time
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Offline frazierw

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Re: Cast Iron - Before and After Shots
« Reply #8 on: March 11, 2019, 10:03:02 AM »
I use mine on glasstop as well.

Offline Rob

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Re: Cast Iron - Before and After Shots
« Reply #9 on: March 11, 2019, 10:15:16 AM »
Me too.  I just don't "shake" the cast iron on the surfaces. 
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Offline Dhoey07

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Re: Cast Iron - Before and After Shots
« Reply #10 on: March 11, 2019, 10:37:02 AM »
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.  :tup:

Offline frazierw

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Re: Cast Iron - Before and After Shots
« Reply #11 on: March 11, 2019, 10:39:32 AM »
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.  :tup:

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.

Offline Bigshooter

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Re: Cast Iron - Before and After Shots
« Reply #12 on: March 11, 2019, 01:13:21 PM »
How did you clean it before you treated it?
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Offline Rob

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Re: Cast Iron - Before and After Shots
« Reply #13 on: March 11, 2019, 01:18:28 PM »
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.  :tup:

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!
_______________________________________
Sit tall in the saddle, hold you head up high.
Keep your eyes fixed on where the trail meets the sky.
Live like you ainít afraid to die.
Just sit back and enjoy your ride
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Offline lokidog

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Re: Cast Iron - Before and After Shots
« Reply #14 on: March 11, 2019, 07:53:05 PM »
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.

 


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