Really glad to find a cast iron forum that is active, and free ! :icon_thumbsup: I'm in Greenacres (no, not the TV show) FL. I've had an old Griswold block EPU # 12 with a self basting lid for so long I forget what I paid for it. Wasn't cheap, got it on ebay years back. Also a Wapak Indian head # 8 that has seen a lot of bacon, burgers and eggs over the years.
Something told me I needed a # 5 Griswold slant logo and I found a nice one. I like it but decided it was too small and found a # 7 slant. This one is nice enough but was filthy. I did a bunch of googling for info and settled on easy off in a plastic bag for cleaning.
Took 3 times, leaving it for 24 hours, rinsing and checking. The third time around it was clean as a whistle. It had been a long time since I had seasoned a pan and I read all there is to read on it.
Something told me to skip the crisco, or the flax and go with bacon fat. I have to say that bacon fat, a 450 oven and let it cool did the trick. This has become my favorite pan. Funny part is I find myself on the bay looking at other sizes. I can see where this cast iron bug can get to be an acquisition disorder !
Something told me I needed a # 5 Griswold slant logo and I found a nice one. I like it but decided it was too small and found a # 7 slant. This one is nice enough but was filthy. I did a bunch of googling for info and settled on easy off in a plastic bag for cleaning.
Took 3 times, leaving it for 24 hours, rinsing and checking. The third time around it was clean as a whistle. It had been a long time since I had seasoned a pan and I read all there is to read on it.
Something told me to skip the crisco, or the flax and go with bacon fat. I have to say that bacon fat, a 450 oven and let it cool did the trick. This has become my favorite pan. Funny part is I find myself on the bay looking at other sizes. I can see where this cast iron bug can get to be an acquisition disorder !
