SIGforum.com Main Page The Lounge Restoring some old cast iron skillets **final seasoning and first usage update**
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Yeah, that M14 video guy... |
I bought a stripping wheel from Home Depot and smoothed out all the Wagner's skillets. I also hit them again with a palm sander and a wire wheel.  Here's a before and after comparison...  Getting all of them ready for their first seasoning....  First seasoning all done...    I'm probably going to give them three more seasonings today. They're in the oven right now for their second seasoning. Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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| Yeah, that M14 video guy... |
I ended up finishing three seasonings on all the skillets. They came out with a burnt bronze look but the surface is very slick. I'm sure the black look come with more usage. I was inspired to use a couple of them right away.   Fried an egg on the small 80+ year old Lodge. I didn't have a small spatula and was clumsy on the flip, so the yolk broke but the egg was still great! With a little butter, the surface was as slick as Teflon Don!  Cooked up some pepper bacon on the larger Wagner's. I hear the bacon fat is really good for new skillets. I'm pretty sure this is the first time the Wagner's have ever been used.  I cleaned out the burnt stuff and drained most of the fat, then made some breakfast potatoes. Yum!  The breakfast potatoes are always a big hit in my house. Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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| Green grass and high tides  |
Nice job on the breakfast. What was this thread about?  "Practice like you want to play in the game" | |||
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Frangas non Flectes |
Nice work, Benny! Lookin' good.  ______________________________________________ “There are plenty of good reasons for fighting, but no good reason ever to hate without reservation, to imagine that God Almighty Himself hates with you, too.” | |||
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| Master of one hand pistol shooting  |
I have 2 small Wagner pans. Both measure about 6.5" across the rim. Funny that one weighs 1lb 7oz. The other weighs 2 lbs even. Both are marked WagnerWare Sidney -0- There is a definite 1053 E on the heavy pan. And there may be a single mark on the other but it is unreadable. I scraped the crap out of the unreadable. Now it looks like a lone 3 I never use these pans as they are too small for bacon SIGnature NRA Benefactor CMP Pistol Distinguished | |||
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Equal Opportunity Mocker |
That's a life lesson right there, boys and girls. ________________________________________________ "You cannot legislate the poor into freedom by legislating the wealthy out of freedom. What one person receives without working for, another person must work for without receiving." -Dr. Adrian Rogers | |||
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| Yeah, that M14 video guy... |
Cut the bacon smaller  Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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| Member |
I posted a link to my friend Randy in seattle in the other thread. He does cast iron restoration and refurbishment. He uses electrolisis to strip all the gunk and leach out all the crap in the iron before seasoning. I have a few pieces from him. Fantastic top notch work. Take a look, ask him a few questions. He loves sharing how to' do it. https://mewe.com/join/cast_iron_restorations | |||
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Member |
Well, after having my flax oil recommendation thoroughly beaten by multiple members and the previous video, I figured I would bow to the wisdom here and season my new skillet with Crisco. Used a random orbit palm sander to smooth the bumps off the new Lodge skillet. Got it nice and smooth except for the deeper pits. Cleaned and put 3 coats of seasoning with Crisco exactly as the guy in the video recommended. Looked good, but not as dark as I would have expected after 3 coats. This morning, took the pan for a spin with some bacon, it did ok, but stuck more than I expected to the pan, that ok as continued cooking will improve. However, when I go to wash the pan (no soap, hot water only), virtually all the seasoning stripped right back off. Very disappointed. Back to flax seed oil for me - I have not experienced any flaking and the process has worked exceptionally well for my other pans. | |||
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| Ice age heat wave, cant complain.  |
I used Flax per the recommendation of Finex when I bought mine and experienced flaking after a while. My other skillets always got the prestigious Crisco treatment and never an issue. Not long ago my Finex was giving me fits with flaking and I stripped it all off, started from scratch, the way God intended...Crisco. I use the shit out of my skillets, and I use them hard, so stripping and starting over isn't a big deal for me, my only complaint is my new range is one of those fakakta energy efficient units without a proper clean cycle so stripping the pans is harder. NRA Life Member Steak: Rare. Coffee: Black. Bourbon: Neat. | |||
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parati et volentes |
Three coats isn't going to be black and non-stick. | |||
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Member |
Maybe it is the specific flax oil I have, but I've about given up on it because every time I season with it, it fills the house with the smell of nasty burned fish skin. Flax oil is advertised as very high in omega fatty acids, maybe they are what gives fish skin the smell, too. | |||
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| Staring back from the abyss  |
Soak them in lye water for a couple days. They'll come out clean as a whistle. Then soak in vinegar for an hour or so, scrub out with an SOS pad, and you're good to go.
You did something wrong. Over decades of using cast iron I have never had a Crisco seasoning strip off. 1. Preheat oven to 400F 2. Slather on the Crisco until everything is covered. 3. Wipe it all off with a paper towel until it looks dry. 4. Place in the preheated oven and bake at 400F for one hour. Pull it out and wipe it down after the first 15-20 minutes then put it back in to finish up the hour. 5. Turn off oven and let the pan cool down in the oven. 6. Repeat 3-4 times at least. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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| You're going to feel a little pressure... |
3 seasonings with Crisco isn't holding up. It seems to be damaged by just cooking hot dogs in it. I will give it 3 or 4 more cycles through the oven before I try using it again. Bruce "The designer of the gun had clearly not been instructed to beat about the bush. 'Make it evil,' he'd been told. 'Make it totally clear that this gun has a right end and a wrong end. Make it totally clear to anyone standing at the wrong end that things are going badly for them. If that means sticking all sort of spikes and prongs and blackened bits all over it then so be it. This is not a gun for hanging over the fireplace or sticking in the umbrella stand, it is a gun for going out and making people miserable with." -Douglas Adams “It is just as difficult and dangerous to try to free a people that wants to remain servile as it is to try to enslave a people that wants to remain free." -Niccolo Machiavelli The trouble with fighting for human freedom is that one spends most of one's time defending scoundrels. For it is against scoundrels that oppressive laws are first aimed, and oppression must be stopped at the beginning if it is to be stopped at all. -Mencken | |||
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| Staring back from the abyss |
Things are going to stick. It ain't Teflon and you can't cook on it like it is. Cooking with cast iron takes some learnin' and a lot of trial and error. It's a whole different skill set. I have a #9 griddle that is so slick I have to be careful when I fry eggs and try to flip them. The spatula will push them right off the side. But, if I cooked them wrong, they'd stick even on that griddle. The nonstickiness will develop more and more over time. After each use, clean it out well and put it on the burner to heat up and dry. Then, wipe it down with more Crisco and heat it up until it starts to smoke and the grease begins to bubble and separate. Turn off the burner, wipe with a paper towel, and let it cool off. Each time you do this you're building on the existing seasoning. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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SIGforum.com Main Page The Lounge Restoring some old cast iron skillets **final seasoning and first usage update**
Main Page The Lounge Restoring some old cast iron skillets **final seasoning and first usage update**© SIGforum 2024