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Seasoning cast iron cookware
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Originally posted by Hoyt Man View PostThis is why I cringe when people say they use a grinder to slick cast iron. I’m sure this one had a grinder put on it trying to get years of built up grime off the sides, I bout it at a yard sale a couple of weeks ago and just now getting to stripping and seasoning.
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Originally posted by Flex View PostI was just given some old rusted up pans and a small Dutch oven. I've never "restored" one. I have a huge Lodge skillet I use all the time. And a huge dutch oven that I use for all the stews, gumbeaux, and rice dishes. I've heavily used the lodge for about 6 years now and it's no where near smooth. I hate that rough finish on them.
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Originally posted by Katch66 View PostI have taken an orbital sander to a lodge skillet to smooth the cooking surface. Just have to reseason afterwards. I have an old wagner that is smooth as can be.
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Originally posted by Flex View PostI think I'm going to give it a shot and then re season. 5 years heavy use it should have been smooth by now. Was just scared too.
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That Kent Rollins feller recommends doing it to the lodge pans as soon as you bring it home. Then just reseason it
Sierracharlie out…
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Finally! After 6 years of seasoning I cooked eggs with my steak tonight and they did not stick a bit!
We have an old gas double oven. Bottom is broiler top is oven.
I have been leaving my big skillet in the bottom oven coated real good all the time when I'm not using it. Also started using metal spatula instead of wood on it. Getting good now!
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Cook on it..That is the only way to get it good..It'll take about 50 years,to get it squared away![emoji38]What's funny.Is that nothing that's sold nowadays comes close to the 200 yr old skillets.I'm lucky.My mother has bought every Griswold,Corona,Wagner skillet she's ever seen.She loved going to Estate sales.
What's even funnier,is that old skillet's are way lighter than a lodge,or whatever it's called..Buy a seasoned skillet,and be done with it.Ebay,etc,etc.
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Originally posted by Hart8 View PostCook on it..That is the only way to get it good..It'll take about 50 years,to get it squared away![emoji38]What's funny.Is that nothing that's sold nowadays comes close to the 200 yr old skillets.I'm lucky.My mother has bought every Griswold,Corona,Wagner skillet she's ever seen.She loved going to Estate sales.
What's even funnier,is that old skillet's are way lighter than a lodge,or whatever it's called..Buy a seasoned skillet,and be done with it.Ebay,etc,etc.
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I also have a big 3 gallon dutch oven I use for all my cajun stuff, frying, and chili.
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I use a wire wheel on a grinder to take rust off...
When my wife's grandmother died they were throwing away a bunch of her stuff (she was an *******), but I snatched her old 10" cast iron skillet, and an 8" one with deep sides and a lid. They are much lighter than the lodge stuff, and smooth as a babies butt. That skillet hasn't left the stove since I brought it home, it's awesome.
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