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Staring back
from the abyss
Picture of Gustofer
posted Hide Post
quote:
Originally posted by x0225095:
quote:
Originally posted by Gustofer:
Soap won't hurt a properly seasoned pan.


Of course it will.

No, it won't.

The seasoning process polymerizes the grease and there is nothing left to "degrease". Hence, the soap will have no more of an effect on your pan than it will on your Tupperware...provided the seasoning is done well and properly, and you don't scrub the living snot out of it.


________________________________________________________
"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 21060 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
Yeah, that M14 video guy...
Picture of benny6
posted Hide Post
quote:
Originally posted by RNshooter:
I hit the pans with the wire wheel. They didn't seem overly impressed with it as it didn't even knock down the high spots.
I decided to get serious and switched to the orbital sander with 80 grit paper. I spent about an hour sanding them, changing the sandpaper often. That got rid of the high spots and got them on their way to smooth. Then I switched to 150 grit, then 220. I cleaned them off with a Brillo pad and then started seasoning them.
We'll see how they look in a couple of hours.

Bruce


So how did they come out? Did you use the culinary fanatic's method?

Tony.


Owner, TonyBen, LLC, Type-07 FFL
www.tonybenm14.com (Site under construction).
e-mail: tonyben@tonybenm14.com
 
Posts: 5615 | Location: Auburndale, FL | Registered: February 13, 2001Reply With QuoteReport This Post
Member
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quote:
Originally posted by Edmond:
Can you season cast iron without putting it in the oven?


Not sure but everything I've read or seen has it going in an oven.
I restored 3 Griswold pans and seasoned in the oven.


I'd rather be hated for who I am than loved for who I'm not.
 
Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013Reply With QuoteReport This Post
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https://www.seriouseats.com/20...illets-cookware.html

Here ya go Edmond. I use peanut oil.


I'd rather be hated for who I am than loved for who I'm not.
 
Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013Reply With QuoteReport This Post
You're going to feel
a little pressure...
posted Hide Post
Tony-

I did use his method for 2 rounds of seasoning.
They came out a little bronze colored. The surface feels acceptably slick. I cooked an egg with butter, in one. It's not quite Teflon, yet. The egg snagged in a couple of spots but lifted without much work.
I am trying his aftercare method and hope they keep getting better.

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
 
Posts: 4254 | Location: AK-49 | Registered: October 06, 2011Reply With QuoteReport This Post
Yeah, that M14 video guy...
Picture of benny6
posted Hide Post
Since you used sandpaper like I did on a couple, the burnt bronze look is the result. They will darken to black with usage.

The more seasonings the better and you’ll find that cleanup is pretty easy. Three to four seasonings, I think, is ideal.

Tony.


Owner, TonyBen, LLC, Type-07 FFL
www.tonybenm14.com (Site under construction).
e-mail: tonyben@tonybenm14.com
 
Posts: 5615 | Location: Auburndale, FL | Registered: February 13, 2001Reply With QuoteReport This Post
You're going to feel
a little pressure...
posted Hide Post
I may put them back in the oven for a couple of more rounds of seasoning or just cook bacon every day for a month Smile

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
 
Posts: 4254 | Location: AK-49 | Registered: October 06, 2011Reply With QuoteReport This Post
Member
posted Hide Post
quote:
Originally posted by Pipe Smoker:
quote:
Originally posted by EssKayR22:
<snip>
I really like them so far. I did buy into the flax seed oil stuff and gave them both a full 6 layer seasoning. Well, it’s all but flaked off now. Very smooth surface.

One thing I’ve discovered in my research is that having a glass smooth metal surface can actually hinder creating a good seasoning. Having a very small amount of texture helps to give the oil something to adhere to when creating that plasticized surface. The seasoning is what should be glass smooth and non-stick.

I agree completely. I seasoned a very smooth French carbon steel fry pan with Sheryl Cantor’s flaxseed oil method – it came off in patches not long afterward. Later, I seasoned a carbon steel griddle which had a shot peened surface the same way – it’s still on.

The early Stargazer fry pans had a very smooth surface – and problems with seasoning adherence. Later versions of the Stargazer had shot peened or glass beaded finishes to fix that problem.


Oh man, do I want a Stargazer! I would settle for an old Wagner or Griswold though. I need to hit up the yard sales and estate sales more.

Next time I try seasoning from scratch I'm going to try the potato skin and oil method and see how that works. Maybe that is more applicable to when the new pans come covered in wax though.
 
Posts: 248 | Location: Salt Lake City, Utah | Registered: January 30, 2011Reply With QuoteReport This Post
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posted Hide Post
I have a friend in seattle who reconditions cast iron pans.

Here is his mewe grouo
https://mewe.com/join/cast_iron_restorations
 
Posts: 6633 | Location: Virginia | Registered: December 23, 2010Reply With QuoteReport This Post
parati et volentes
Picture of houndawg
posted Hide Post
quote:
Originally posted by EssKayR22:


Oh man, do I want a Stargazer! I would settle for an old Wagner or Griswold though. I need to hit up the yard sales and estate sales more.



I have both sizes of Stargazer. I use them more than my old stuff. Neither one is black yet, but they are getting there slowly.
 
Posts: 8279 | Location: Illinois, Occupied America | Registered: February 23, 2000Reply With QuoteReport This Post
Green grass and
high tides
Picture of old rugged cross
posted Hide Post
I only have newer Lodge pans. I have seasoned on the woodstove. I have not smoothed them out. Just use them and mostly just wipe them with canola oil. The more I use them the better they preform. If I used more oil for cooking they would probably preform a bit better but do not go overboard with additional oil. I like the results of my cast iron.



"Practice like you want to play in the game"
 
Posts: 20015 | Registered: September 21, 2005Reply With QuoteReport This Post
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