Cast Iron Collector Forums  
Google

Go Back   Cast Iron Collector Forums > General Discussion > Cast Iron Cleaning and Seasoning

Notices

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

Reply
 
Thread Tools Display Modes
  #11  
Old 12-21-2014, 08:18 PM
PeteK PeteK is offline
Member
 
Join Date: Dec 2014
Posts: 36
Default Re: Question about cleaning

Quote:
Originally Posted by RickC View Post
Oh, and welcome to your new addiction!
I'd call it more of an obsession, but I guess there's little difference between the two.

Quote:
Originally Posted by Jeffrey R. View Post
Have you used your flax seed seasoned pans yet. Would you care to give us some feed back. Also how thick are you putting it on?
2nd question first:
Very very thin. My procedure was basically this:
1. Wash pan and dry.
2. Warm pan(s) in the oven to 200°.
3. Take out, place on cardboard. Pour a small amount of oil in the pan. Push the oil around with a lint-free towel until it looks wet. Do this for top and bottom.
4. Using a clean towel, wipe the pan dry as much as possible.
5. Put the pan back in the oven, bring up to 500°, and bake for one hour.

I've liked the way it looked after doing after several coats.

I've used only one of the pans a few times with okay, but not great, results. But that may have more to do with technique than the seasoning. I"m still getting the hang of cooking with cast iron. For one thing, I don't think I've been heating up the pan long enough, which might explain why the eggs were sticking. And I recently switched to coconut oil for cooking and am still getting used to that.

That being said, you may have noticed that I said "my procedure was". Based on a few of the responses, today I did a coat of Crisco on all but one of my pans. I didn't join this site to ignore the experts, and if the general consensus is that the flax seed is going to chip long term, then I'm happy to switch.

There's so much to learn! Wish I could find a class or club near me that specializes in CI cooking.
Reply With Quote
Sponsored Links
  #12  
Old 12-22-2014, 10:04 AM
Jeffrey R. Jeffrey R. is offline
Senior Member
 
Join Date: Sep 2013
Location: NEK, Vermont
Posts: 1,035
Default Re: Question about cleaning

Quote:
Originally Posted by PeteK View Post
and if the general consensus is that the flax seed is going to chip long term, then I'm happy to switch.
That will happen with any oil, fat ,grease if not applied right. If you are putting the oil on like "your procedure" Not picking on you, how is it going to chip off. Trying to get my head wrapped around this chip thing.

Quote:
Originally Posted by PeteK View Post
"my procedure was"
Can I ask you what made you go the with your procedure "using six layers of flax seed oil"?


Quote:
Originally Posted by PeteK View Post
today I did a coat of Crisco on all but one of my pans.
Why?

Quote:
Originally Posted by PeteK View Post
There's so much to learn!
There are a lot of experts out there. HAHA!! Just read some listings on Ebay. Do you believe every thing that you are told or read the first time. Do your own homework. Take some pans strip them and season it with different oil, fat ,grease, butter, Crisco, or what ever you want. Make sure your bare metal pan is clean and dry before you start seasoning.
Then try cooking in them. When cooking with cast iron it is not like cooking with teflon, stainless steel, or copper. When you are cooking your eggs, are you using any oil, butter, grease?
Reply With Quote
  #13  
Old 12-22-2014, 11:42 AM
PeteK PeteK is offline
Member
 
Join Date: Dec 2014
Posts: 36
Default Re: Question about cleaning

Quote:
Originally Posted by Jeffrey R. View Post
That will happen with any oil, fat ,grease if not applied right. If you are putting the oil on like "your procedure" Not picking on you, how is it going to chip off. Trying to get my head wrapped around this chip thing.
Are you saying I wasn't applying it right? Not sure what you're saying here, because your punctuation is confusing. I really don't think I was applying it wrongly, that is to say too heavily or on a wet pan. They've been bone dry, and I wipe off as much oil as I can before returning the pans to the oven.

Quote:
Originally Posted by Jeffrey R. View Post
Can I ask you what made you go the with your procedure "using six layers of flax seed oil"?
The (infamous) blog post I linked to in my OP, along with some other reading I'd done.

It seems like there are two schools of thought with regard to seasoning temperature - go above or stay below the smoke point. Well, I bought into the idea of going well over the seasoning oil's smoke point in a well ventilated kitchen. I still believe it. Because yesterday I still baked them at around 500°, well over Crisco's smoke point.

The flax seed coats were so thin and seemingly well bonded, I can't imagine they will chip, but time will tell. I certainly don't doubt Doug's or Jean's experiences.


Quote:
Originally Posted by Jeffrey R. View Post
Why?
Why did I switch to Crisco or why all but one pan? I switched to Crisco on the advice of the people on this site, along with other comments I've recently read in other places, and finally the WAGS recommendation as well.

I did all but one pan because I ran out of room in my oven.


Quote:
Originally Posted by Jeffrey R. View Post
Do you believe every thing that you are told or read the first time. Do your own homework.
I can't tell if you're being snarky or just straightforward. Of course I don't read one thing and run and do it. I've freaking read hundreds of blogs and posts and comments and recommendations, and most of them seem to contradict each other. I've read so many differing opinions, often stated as "fact," I thought my head would explode. And that's why I turned to this site, hoping there would be a general consensus, if not total agreement, on cleaning and seasoning. And to ask questions before I make irrecoverable mistakes.


Quote:
Originally Posted by Jeffrey R. View Post
When cooking with cast iron it is not like cooking with teflon, stainless steel, or copper.
No kidding.


Quote:
Originally Posted by Jeffrey R. View Post
When you are cooking your eggs, are you using any oil, butter, grease?
Yes, I'm using coconut oil.

I'm planning on trying to make some ghee in the near future. We'll see how that goes. And it seems like bacon fat has some good virtues as well, so I may start storing some of that.
Reply With Quote
  #14  
Old 12-22-2014, 12:38 PM
Jeffrey R. Jeffrey R. is offline
Senior Member
 
Join Date: Sep 2013
Location: NEK, Vermont
Posts: 1,035
Default Re: Question about cleaning

PeteK,

"I can't tell if you're being snarky or just straightforward."

Just straightforward, no sugar coating and no BS. Just want to cut through as you put it, comments and recommendations, and most of them seem to contradict each other. I've read so many differing opinions, often stated as "fact,"

I need to get to the mail to ship out orders. I will address your replies on my return

My wife just picked up coconut oil, I think I will stick with the bacon fat with my eggs.
Reply With Quote
  #15  
Old 12-22-2014, 12:51 PM
Doug D. Doug D. is offline
Site Admin
 
Join Date: Mar 2012
Posts: 5,635
Default Re: Question about cleaning

Text is often an imperfect medium to convey tone, so we should all be careful that intense curiosity doesn't begin to appear an interrogation.

The term "expert" is one that I think tends to be over used in the arena of CI collectibles. I prefer to say "experienced", with some people being more experienced (in some areas) than others. There are still far too many gray areas and unknowns in all facets of the hobby for anyone to declare themselves (or someone else) an "expert", me included.

I think if the flaxseed oil blog post would have been presented by someone known to the CI community as already very experienced in collectible CI restoration, the flaking might well have been written off as occasional operator error, which it may still in fact be. But we all know how things go in any setting when someone from the outside comes in and tells people who have been doing things quite successfully for years that what they've been doing is "all wrong", well...
Reply With Quote
  #16  
Old 12-22-2014, 05:39 PM
Jeffrey R. Jeffrey R. is offline
Senior Member
 
Join Date: Sep 2013
Location: NEK, Vermont
Posts: 1,035
Default Re: Question about cleaning

PeteK, Get your self a cold one and Pull up a chair. At the end of this you will see where my heart is. Doug D. could have not said it any better. Be careful that intense curiosity doesn't begin to appear an interrogation. It is intense curiosity.

Quote:
Originally Posted by PeteK View Post
Are you saying I wasn't applying it right? Not sure what you're saying here, because your punctuation is confusing.
I am not the judge if you are doing it right or wrong. Just trying to find why you seem to have had good luck seasoning your pans with flaxseed oil, unlike Jean and Doug D.

To steal a quote from Doug;
Quote:
Originally Posted by Doug D. View Post
Text is often an imperfect medium to convey tone, so we should all be careful that intense curiosity doesn't begin to appear an interrogation.
I am being Just straightforward, no sugar coating and no BS. Just want to cut through as you put it, comments and recommendations, and most of them seem to contradict each other. I've read so many differing opinions, often stated as "fact," I am here to learn, as I trust you are.
As for myself, I read then play. Play with what ever I am trying to learn about. I have my own cast iron seasoning room with my own $800.00 stove. I got removed from the kitchen. Played scientist to much. My eyes and ears are always open.

Back to you're reply

Quote:
Originally Posted by PeteK View Post
It seems like there are two schools of thought with regard to seasoning temperature - go above or stay below the smoke point. Well, I bought into the idea of going well over the seasoning oil's smoke point in a well ventilated kitchen. I still believe it. Because yesterday I still baked them at around 500°, well over Crisco's smoke point.
Myself, I see no need to go well over the seasoning oil's smoke point, but at the same time never below the smoke point.

Quote:
Originally Posted by PeteK View Post
The flax seed coats were so thin and seemingly well bonded, I can't imagine they will chip
All oil applied in "very thin layers" will not chip. I do believe that there was an issue with there process, or what they were using. I mean it could have been a number of things, something that they were not aware of at the time.
Quote:
Originally Posted by Doug D. View Post
I think if the flaxseed oil blog post would have been presented by someone known to the CI community as already very experienced in collectible CI restoration, the flaking might well have been written off as occasional operator error, which it may still in fact be.
enough said, Thank you Doug.

Quote:
Originally Posted by PeteK View Post
Of course I don't read one thing and run and do it. I've freaking read hundreds of blogs and posts and comments and recommendations, and most of them seem to contradict each other. I've read so many differing opinions, often stated as "fact," I thought my head would explode. And that's why I turned to this site, hoping there would be a general consensus, if not total agreement, on cleaning and seasoning. And to ask questions before I make irrecoverable mistakes.
So it looks like you did some homework. Looks like you went with your procedure using six layers of flax seed oil from the blog. All after reading,
Good. So why the drastic turnaround, when
Quote:
Originally Posted by PeteK View Post
I've freaking read hundreds of blogs and posts and comments and recommendations, and most of them seem to contradict each other. I've read so many differing opinions, often stated as "fact," I thought my head would explode.
Work with me here, as I am not trying to give you a hard time. We are in this together. Nothing was wrong with your pans before you just did the Crisco, they were not chipping.

Quote:
Originally Posted by Jeffrey R.
When cooking with cast iron it is not like cooking with teflon, stainless steel, or copper.
I said that based on your statement, "I've used only one of the pans a few times with okay, but not great, results. But that may have more to do with technique than the seasoning. I"m still getting the hang of cooking with cast iron."
That could be part of your issue. I do not think it was your seasoning. Also I am taking a quote from the Blog that you went by,
"One other note… I suspect that many of the people who’ve been posting about sticking problems expect that an initial seasoning will result in a non-stick surface like teflon where oil during cooking is not needed. That’s not how it works. This article and the other one describe how to do an INITIAL SEASONING; it improves over time. That’s the nature of cast iron seasoning. You still need grease when cooking." Also I am still learning how to cook with all my iron. I have a Griswold #10 DO in the mail today. Just hope it does not look like your new piece.
Reply With Quote
  #17  
Old 12-22-2014, 05:42 PM
Jeffrey R. Jeffrey R. is offline
Senior Member
 
Join Date: Sep 2013
Location: NEK, Vermont
Posts: 1,035
Default Re: Question about cleaning

Continued;

Quote:
Originally Posted by PeteK View Post
I didn't join this site to ignore the experts, and if the general consensus is that the flax seed is going to chip long term, then I'm happy to switch.
Fact; I am not any part of this general consensus. I do not want to be the expert. There are tooooo many.

Question for you. If you had a choice, go to a doctor from the 1950 or 2014?

That is right 2014 science and technology has improved since 1950.

Maybe time to teach old dogs new tricks.
Reply With Quote
  #18  
Old 12-23-2014, 04:07 AM
RickC RickC is offline
Senior Member
 
Join Date: Sep 2014
Location: CA
Posts: 654
Default Re: Question about cleaning

Quote:
Originally Posted by Jeffrey R. View Post
Question for you. If you had a choice, go to a doctor from the 1950 or 2014?

That is right 2014 science and technology has improved since 1950.

Maybe time to teach old dogs new tricks.

But, if you had a choice to go to a 93 year old woman or a 43 year old woman to get cast iron seasoning tips? I know who I'd go to.

PeteK, I've actually had better luck in CI with low/med heat for eggs. Too much heat causes sticking in all but my smoothest pans. And always lots o' butter. Butter is delicious and you should eat more anyway. MMMMmmm
Reply With Quote
  #19  
Old 12-23-2014, 07:50 AM
Jeffrey R. Jeffrey R. is offline
Senior Member
 
Join Date: Sep 2013
Location: NEK, Vermont
Posts: 1,035
Default Re: Question about cleaning

Quote:
Originally Posted by RickC View Post
But, if you had a choice to go to a 93 year old woman or a 43 year old woman to get cast iron seasoning tips? I know who I'd go to.

PeteK, I've actually had better luck in CI with low/med heat for eggs. Too much heat causes sticking in all but my smoothest pans. And always lots o' butter. Butter is delicious and you should eat more anyway. MMMMmmm
Can we change it to a 93 year old man. Well he might have been only 89, that should work. He seasoned a skillet that he way selling in the family junk / antique shop. Yep that is right, he told me that he just re-seasoned this nice L Logo Griswold #8 skillet. It had more barnacles on the outside than a rock in the water on the coast of Maine. The inside was smeared with burnt butter.

I did purchase the skillet for $15.00

Oh RickC, I like things to be easy on the eyes, you know eye candy.::

Butter, I am getting some fresh cream from my farmer, going to make fresh butter.

PeteK, I have to agree with rick on the heat.
Reply With Quote
  #20  
Old 12-23-2014, 08:39 AM
PeteK PeteK is offline
Member
 
Join Date: Dec 2014
Posts: 36
Default Re: Question about cleaning

Quote:
Originally Posted by Jeffrey R. View Post
I said that based on your statement, "I've used only one of the pans a few times...
Okay, now I understand things better.

As Doug said, it's difficult to judge people's tone sometimes. And being in IT, I've gotten used to a certain level of arrogance among the more experienced members of forums like this. But I always give people the benefit of the doubt, which is why I said I wasn't sure if your tone was snarky or straightforward, and answered the question hoping it was the latter. I didn't want to make the mistake of that guy who started the media blasting thread.

Another problem with this medium is that you never know how willing the target audience is to read a long post. That's exactly why I put the summary at the bottom of my OP. And in my quest for brevity, I omitted things which prompted your questions.

My experience with CI actually began almost two years ago when I bought my first two pans - a #6 and a #3, both small-logo Griswolds. I didn't take them down to the bare metal, just washed them with very hot water and dish soap. That left a lot of the old seasoning, especially on the #3. Then I seasoned them once with Crisco, but with too heavy a coat, leaving them sticky. At that time I'll admit I hadn't done a whole ton of reading on the subject, but I'd read that the more you use them, the better the seasoning will become, and that early on you should use a bit more oil when cooking.

So I have been cooking with CI for almost two years, albeit sporadically. I didn't have a grandparent who'd cooked with CI for 50 years and could show me stuff. My mom basically cooked to feed the family, not for the love of cooking. And my dad is mostly a griller. So I've turned to the Internet to learn what I wish I could have learned in front of my own stove over the past 40 years. Youtube has been helpful, because you can actually see the technique. And I figured this forum would be just as good (and it has been already).

It's been more recently that I've taken a much greater interest in A) making my pans more useable and B) cooking better and more often with them. So I bought a bunch more pans and stripped those as well as the two I already had down to the bare metal and have been seasoning them in the past two months.

tl;dr (haha)
I'm not exactly that new to CI, but still feel very much like a novice.

Now that you know more about me than you ever cared , I'll dive into some replies in a moment. I hope that the length of my posts are a clear indication of my sincerity and eagerness to learn.

Side note - I threw around the term "expert" early on, which may seem reckless. I do know that expertise is in the eye of the beholder. Heck, my kids think *I'm* a CI expert, which makes me . But it's really just in the interest of brevity - "expert" is a lot fewer characters than "more experienced member." I admit I use the terms interchangeably, even though I know they are semantically different.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Advertisement

This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to Amazon.com or its affiliates.

All times are GMT -5. The time now is 10:08 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.