Cast Iron Cookware Scholing

[RTC]

Thanks for the info

[BTLowry]

If you don't mind a little work (cleaning and reseasoning) I would hit garage sales. See all sizes for under $5 around here

Was told you could run a rusty one through the clean cycle in the oven and the rust and crud would scale off when it cooled. Have not tried that yet

[In-Yo-Grill]

I think the art is in the seasoning of them. I've seen the Youtube video of them putting the pans thru the clean cycle to get the rust off. I need to try it on a few that were given to me.

[Cold 1]

To clean up rusty pieces you can just through them in your fire pit next time you have it lit up. Let it get really hot and the pull it out. Let it cool and season in the oven.

[Playa]

I think the art is in the seasoning of them. I've seen the Youtube video of them putting the pans thru the clean cycle to get the rust off. I need to try it on a few that were given to me.

Seasoning is big, but modern cast iron seems much more rough than "vintage" cast iron. "Glass smooth" has been used a few times to describe, nothing Lodge makes today fits that description.

[Playa]

By the way cabelas sells a cast iron conditioner that is made stable vegetable oils like Palm & sunflower

[JES]

Seasoning is big, but modern cast iron seems much more rough than "vintage" cast iron. "Glass smooth" has been used a few times to describe, nothing Lodge makes today fits that description.

Anyone ever tried polishing with some emery cloth to smooth them out? Seems simple enough to get the rough surface smoothed out, I suppose these days we just expect things to be perfect when we buy them new.

[Playa]

Anyone ever tried polishing with some emery cloth to smooth them out? Seems simple enough to get the rough surface smoothed out, I suppose these days we just expect things to be perfect when we buy them new.

No I just get irked when quality falls as prices rise.....

I've thought about this, or even a grinder with fine grit to smooth it out, just been fearful of damaging it. Cast iron is fairly porous beneath the surface

[RTC]

Going to some garage sales this morning to try my luck

[TUCO]

Going to some garage sales this morning to try my luck

If you can find some older, heavily seasoned pots and pans, you will be way ahead of the game.

And if you happen to come across cast iron with Griswold, Puritan, or Vollwrath stamped on the bottom of the pot/pan; grab them.

That’s the good stuff.

Good Luck!

[stickman]

Griswold or Wagner for old stuff, lodge is ok if you buy new.

[Deer Tracks]

I need help with my cast iron skillet! Warning...I'm a cast iron newbie. I purchased a skillet last week. The first time I used it, it was pretty non-stick. I scrambled eggs with no mess.

The more I used it the worse it got. I've never used soap. Just hot water and a brush. I've tried seasoning it several times with either oil or bacon grease. I've tried to season it in the oven and, after every use, I warm it on the stove, put some oil on it and rub it away with a paper towel to make a very thin coat.

It looks dull and I get burned -on residue after each cooking that I clean off with simmering water and a brush and plastic spatula.

I thought these things were supposed to get better with use. I wouldn't try to cook eggs on it now.

What am I doing wrong and what can I do to improve its nonstick quality?

[Playa]

Eggs are the worst. I don't know if this right or not, but when mine gets "sticky" like that, I use a metal spatula or a wire brush (gently) to remove the egg crust. Essentially the over cooked eggs sit on top of the seasoning & food sticks to the eggs. Once it's clean I start over with the seasoning process.

Mine gets like that when I cook eggs and I don't let it get hot enough 1st. I want the eggs to sizzle & bubble when I pour them in

[Jerry H]

I need help with my cast iron skillet! Warning...I'm a cast iron newbie. I purchased a skillet last week. The first time I used it, it was pretty non-stick. I scrambled eggs with no mess.

The more I used it the worse it got. I've never used soap. Just hot water and a brush. I've tried seasoning it several times with either oil or bacon grease. I've tried to season it in the oven and, after every use, I warm it on the stove, put some oil on it and rub it away with a paper towel to make a very thin coat.

It looks dull and I get burned -on residue after each cooking that I clean off with simmering water and a brush and plastic spatula.

I thought these things were supposed to get better with use. I wouldn't try to cook eggs on it now.

What am I doing wrong and what can I do to improve its nonstick quality?

I cook almost everything in cast iron, I have a couple of skillets that are well over a hundred years old and I have some "new" stuff that’s 25 years old LOL.

Scrambled eggs will almost always stick a little, I think what you are doing wrong is heating the skillet with water in it. When you heat up the skillet the pores in the iron open up letting what seasoning you have wash away with the water. Try cleaning the skillet with luke warm or cold water and no soap, you will have to scrape it a little but it will come clean. After you have it clean heat it up on the stove to dry the water and then apply a thin layer of vegetable oil let it cool down before storing it away.

Try this and let me if this helps.

[coy-ote]

when its hot the food will actually float on the little oil and seasoning the pan has or that's how I was taught for eggs,