Who here does the cast iron thing?

[Mr Stubs]

I clean my pans while still warm. Either a wipe out or a hot water scrub. I use a designated scrubby that never sees soap. If it’s really baked on (happens more often on rough or not as well seasoned pans) then I’ll add maybe a 1/2” worth of water and boil in the pan before scrubbing.

Then the pan goes back onto the stovetop to be reheated. I’ll wipe the water out then turn off the heat. I use a super light film of bacon grease to prep the pan for its next use while the pan is warm and cooling.

I use grape seed oil to cook with.

 

[Mr Stubs]

One thing to realize... is that it takes continued use to build up a real seasoned pan.


Years of nothing but breakfast pig in this one

 

[Mr Stubs]

Stir fry veggies in this one...

 

[Mr Stubs]

And this beauty is the pancake machine...🤤🤤🤤🤤

 

[Aggie06]

More info on this? I’ve heard of it before but having a hard time envisioning the process.

If the pan is just greasy, I dump a bunch of kosher salt in it while it’s warm, and scrub it using a old rag or damp paper towels. Repeat more than once if necessary.

 

[Riles]

I will have to try the flaxseed oil next time. I lost the season on my cast iron pan when I cooked ground turkey, too much water in it. Took a month of crisco and careful cooking with olive oil to get the non-stick back.

 

[Texas97]

I've gotten out of the habit of even salt scrubbing mine. I half-ass wipe the excess grease out from time to time then throw it back in the oven. Most of the time it's just covered in delicious build up. Tasty, peppery, greasy, bacony, garlicy, flavor-enhancing crusty buildup.

 

[bgaidan]

I will have to try the flaxseed oil next time. I lost the season on my cast iron pan when I cooked ground turkey, too much water in it. Took a month of crisco and careful cooking with olive oil to get the non-stick back.

There's an article out there somewhere where someone tested all of the common oils and greases and found flax to be the absolute best. Something about the way it polymerizes makes it way harder and smoother. I keep a bottle in the fridge and just give the pans a light wipe when they're still hot. Seems to work well.

 

[smurfblue40]

I use grape seed oil to cook with.

We use EVOO, Veg, Garlic EVOO, sometimes Peanut (Depending on what’s being cooked)

How does Grape Seed compare?

 

[Eman Resu]

More info on this? I’ve heard of it before but having a hard time envisioning the process.

I deglaze the pan whether I'm making gravy or not. After that, wipe it with a paper towel or rag to remove any water/liquid. I'll pour in just enough canola or veggie oil to cover the 10" pan and heat to smoke. I'll cut heat at the first puff and toss in ~1/4 cup of salt. I typically use paper towels to work the salt around the pan, folding paper towel or using fresh towels until the debris it picks up is light brown or totally gone. Then I'll grab a clean towel or cloth to wipe away any excess salt and oil. My main pan is at least 90 years old, it belonged to my great-great grandma, and I can see reflections in the bottom.

I've gotten out of the habit of even salt scrubbing mine. I half-ass wipe the excess grease out from time to time then throw it back in the oven. Most of the time it's just covered in delicious build up. Tasty, peppery, greasy, bacony, garlicy, flavor-enhancing crusty buildup.

I use the salt method to bring the flavor back to neutral. Back in college when the pan was exclusively used for bacon. Yea, excess grease got drained off maybe wiped out if a fly or two landed in it. Having bacon grease starter made some damn good bacon back in the day. Now bacon is cooked in the oven but that's a whole other thread.

 

[Ebs]

I went down the cast iron reseasoning rabbit hole a while back. I'll save you some time, just follow this video, they come out great.


The only thing different if you're doing an old piece is to stick in a plastic tub or bucket and soak in white vinegar for an hour or three, you'll be able to scrub off any rust with scotchbrite. (An electrolysis tank over the vinegar soak to get any rust off would be even better as vinegar can start to pit the iron.)

 

[smurfblue40]

Now bacon is cooked in the oven but that's a whole other thread.

Through high school I worked in a family owned restaurant (not my family). I worked most Sunday brunches, I’ve cooked countless pounds of bacon in an oven . We do it at home sometimes, but our smoke detectors are stupid sensitive

 

[Clb]

Bacon
lotz o bacon
start by cleaning off the rust.

 

[Clb]

Someone go snag the cast iron hunting thread!?

 

[Emiller22207]

Through high school I worked in a family owned restaurant (not my family). I worked most Sunday brunches, I’ve cooked countless pounds of bacon in an oven . We do it at home sometimes, but our smoke detectors are stupid sensitive

I’m a recent convert—on a cookie sheet with a drip rack. Does not curl up and more evenly cooked.

 

[Pat McRotch]

I've restored several, probably every way posted in this thread but sandblasting. Which sounds like a good idea!
As far as cleaning, I use this method every single time. Its how I was taught in deer/elk camp, its how I do it at home.

 

[Mr Stubs]

I've restored several, probably every way posted in this thread but sandblasting. Which sounds like a good idea!
As far as cleaning, I use this method every single time. Its how I was taught in deer/elk camp, its how I do it at home.

Yep, the water part is basically what I do every time.

 

[HillbillyDeluxe]

My wife likes to use mine but will leave it "dirty" sometimes till the next day. Ive just said screw it put water in it and stick it on the stove on high till it boils everything off. Then rise in the sink with hot water, back on the stove to dry it out, then oil it up.

I really really need to get it seasoned again.
​​​​

 

[Rooney77]

Damn, ton of info in here. Thanks! I guess I have an afternoon project now. 😀

 

[Alpine4x4]

I havent used any of my cast iron since getting this thing though. Well seasoned now and a blast to cook on.

 

[MO Printer]

I havent used any of my cast iron since getting this thing though. Well seasoned now and a blast to cook on.

I'm with you! Our griddle is used about 90% of the time outside now (my Green Egg feels abandoned!) Breakfast, check. Smash burgers for 18, check. Salmon filets & shrimp, check Haven't done the Hibachi-style stir fry yet, but one of my kids does it all the time, and it is awesome! We can usually have the meal finished by the time my Egg would get to temp.

 

[CenCon]

I'm glad I'm not the only one that buys the small jar of Johnny's.

 

[Alpine4x4]

I'm with you! Our griddle is used about 90% of the time outside now (my Green Egg feels abandoned!) Breakfast, check. Smash burgers for 18, check. Salmon filets & shrimp, check Haven't done the Hibachi-style stir fry yet, but one of my kids does it all the time, and it is awesome! We can usually have the meal finished by the time my Egg would get to temp.

I can honestly say I've used the stovetop once since getting this Griddle back in June. Burgers, Phillies, pounds of bacon and eggs, and I have done the Hibachi stir fry on it. I'm not a huge fan of rice, but I will flat tear up some hibachi rice off this thing. Also did some crab cakes and back strap the other night. True that on the temp, frying a whole pound of bacon and a dozen eggs all at once in record time is very nice, really cuts cook time down and cleanup is easy!

I'm glad I'm not the only one that buys the small jar of Johnny's.

It's from in our camper, the big one is just too cumbersome to cart outside to the griddle

 

[mobil1syn]

best thing i did was grab one of these. wipe excess grease out, a little hot water, knock down the high spots, pat dry with a paper towel, oil and heat to smoke, let cool, put it away.

 

[Captain Call]

best thing i did was grab one of these. wipe excess grease out, a little hot water, knock down the high spots, pat dry with a paper towel, oil and heat to smoke, let cool, put it away.

Use one as well, have for a few years now.

 

[DuckTape]

This might need a spin off, but here goes:

I have a wide variety of cast iron that needs to be stripped and seasoned, but I've held off because I don't know the provenance. My concern is that some old timer was using the pans to melt fishing lead and cast bullets. My questions are 1. is there any way to tell if that was what was happening and 2. would any of the aforementioned techniques remove concern if they were melting lead in the pans?

-DuckTape

 

[Emiller22207]

This might need a spin off, but here goes:

I have a wide variety of cast iron that needs to be stripped and seasoned, but I've held off because I don't know the provenance. My concern is that some old timer was using the pans to melt fishing lead and cast bullets. My questions are 1. is there any way to tell if that was what was happening and 2. would any of the aforementioned techniques remove concern if they were melting lead in the pans?

-DuckTape

Interesting question. If a lot of lead was melted, could be residue. Good reason to scour out old iron and re-season with flaxseed to form a new polymer coating. It would reduce concern. It’s the same idea of ant-corrosion treatment of lead service lines in drinking water. I’m no epidemiologist, but you drink water all day and use old cast iron less frequently.

 

[Clemson13]

This might need a spin off, but here goes:

I have a wide variety of cast iron that needs to be stripped and seasoned, but I've held off because I don't know the provenance. My concern is that some old timer was using the pans to melt fishing lead and cast bullets. My questions are 1. is there any way to tell if that was what was happening and 2. would any of the aforementioned techniques remove concern if they were melting lead in the pans?

-DuckTape

I had that worry too, so i just stripped all of the pans i got (In a great big bucket of lye) then bought some of the color changing lead tests and tested the pans to see if they had lead exposure. They didnt, so i washed them and re seasoned.

 

[Aisin]

This might need a spin off, but here goes:

I have a wide variety of cast iron that needs to be stripped and seasoned, but I've held off because I don't know the provenance. My concern is that some old timer was using the pans to melt fishing lead and cast bullets. My questions are 1. is there any way to tell if that was what was happening and 2. would any of the aforementioned techniques remove concern if they were melting lead in the pans?

-DuckTape

Come on newb. Get with the program.

 

[DuckTape]

Interesting question. If a lot of lead was melted, could be residue. Good reason to scour out old iron and re-season with flaxseed to form a new polymer coating. It would reduce concern. It’s the same idea of ant-corrosion treatment of lead service lines in drinking water. I’m no epidemiologist, but you drink water all day and use old cast iron less frequently.

Thanks

I had that worry too, so i just stripped all of the pans i got (In a great big bucket of lye) then bought some of the color changing lead tests and tested the pans to see if they had lead exposure. They didnt, so i washed them and re seasoned.

Right on.

Come on newb. Get with the program.

LOL, thanks. I had no idea this existed.