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Cast Iron Cleaning and Seasoning Help With and Tips & Techniques For Cast Iron Cookware Restoration

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  #11  
Old 06-09-2014, 05:17 PM
CPorter CPorter is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

In addition to flaxseed flaking it is also expensive and made my food taste fishy for some reason.
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  #12  
Old 06-09-2014, 06:22 PM
Doug D. Doug D. is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Quote:
Originally Posted by TFlood View Post
Is there a good posting or something you can direct me toward for instructions of your old "trusty" seasoning method?
http://www.castironcollector.com/seasoning.php
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  #13  
Old 06-09-2014, 08:27 PM
TFlood TFlood is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

About the instructions..
Is it necessary to do an incremental pan heating for coats 2 and beyond? Perhaps you can just heat the pan enough to melt the crisco, then wipe excess, then put in at 500 degrees.
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  #14  
Old 06-09-2014, 09:17 PM
Doug D. Doug D. is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Bear in mind the steps I describe on that page are just one way of going about it. You can look at a half dozen youtube videos on the subject and each will be slightly different (and each will say their way is the way it must be done). The important parts, however, are getting the pan clean (using the popular methods) and dry (best done by getting it hot), and applying the oil/fat in an extremely thin coat before baking it. Some like to raise the iron to 500 before applying any oil/fat, in order to darken the iron itself and help even out residual dark spots. Some like to tie the temp to the smoke point of the oil, or to always let the pan completely cool in the closed oven before proceeding further. But you can be successful with a range of temperatures and times. Crisco works, PAM (original) works, as do a few others in getting that first base established. One or two coats is plenty for rust prevention and storage, and for a base to begin cooking on that will only improve in time.
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  #15  
Old 06-10-2014, 08:59 AM
TFlood TFlood is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Many cheers, Doug
I got my pans dry by wiping with rubbing alcohol and this disabled flash rust nicely.
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  #16  
Old 06-11-2014, 08:43 PM
DSpangenberg DSpangenberg is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Doug, I found your recommendation to use cold water to reduce the flash rust on a raw cleaned pan to be very effective. I did a quick towel dry and immediately put it in a 200 oven and slowly raised the temp to 500 and left it for an hour. This gave the CI that wonderful dark patina that you mention. I let it cool to about 200 and then started my seasoning.

I find the comments on flaxseed oil interesting. I am a sucker for a scientific approach vs an anecdotal approach, so I am using flaxseed on my first couple of Griswolds. I almost want to do a pan half flaxseed and half grapeseed (or Crisco/Pam) so they would both have the same treatment and usage as far as heating/cooking/cleaning. Has anyone done that?

I am using flax on a mint large logo #12 skillet that looks like it was never used, the milling marks look like they were machined in yesterday. So far I have about 4 coats of flaxseed, but haven't cooked in it...yet. I guess you don't want to mix oils...right? Maybe I will just put a couple more flaxseed and then start using it.

Here are a couple of pics with just mineral oil...it is quite a beauty! I'll post some pics after I finish the flaxseed seasoning.
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  #17  
Old 06-11-2014, 10:19 PM
TFlood TFlood is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Well done, DSpang. Doug, do you think that if I have a new Lodge, have done proper stripping and a few coats of crisco, should it be able to perform as a non-stick surface for eggs? Or, would such performance only develop after a lot of use?
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  #18  
Old 06-11-2014, 10:35 PM
Doug D. Doug D. is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

An initial seasoning really only serves to ward off rust and establish a base coat. You'll need to cook with it, and probably use a little more oil/fat than usual until you get a substantial seasoning built up.
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  #19  
Old 06-12-2014, 01:05 AM
DSpangenberg DSpangenberg is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Quote:
Originally Posted by Doug D. View Post
An initial seasoning really only serves to ward off rust and establish a base coat. You'll need to cook with it, and probably use a little more oil/fat than usual until you get a substantial seasoning built up.
So do you even do more than one or two coats of the "baked on" oven seasoning? Do you just coat it once after cleaning, bake it at 500 to seal the initial coat and then continue the seasoning process by cooking in it?

What is YOUR favorite oil?

I realize that more coats may be needed if kept as a collector, but I am talking about a skillet destined for use.

Thanks!
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  #20  
Old 06-12-2014, 08:48 AM
Doug D. Doug D. is offline
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Default Re: Cleaning The Ultimate Easy Fast Way

Like most, I started out using Crisco, then tried refined grapeseed and liked the results a little better. For user pieces, I just oven season the one time and wipe down with a little canola or PAM, as I also do after each cook and clean. For collection-only pieces, I like USP mineral oil, because it looks good and doesn't get sticky in storage. I put a nylon zip tie through the handle on those to remind me in case I want to use them at some point.
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