After 4 rounds of seasoning, getting a chestnut color.

[Richard M.]

After using lye tank for stripping skillets, cleaned, washed, 4 rounds of buzzywax at 480 still getting chestnut color. Is this normal?

 

[Doug D.]

From https://www.castironcollector.com/seasoning.php

Depending on a variety of factors-- the seasoning fat used, the temperature to which the piece is heated, and even the individual piece itself-- the initial seasoning may result in an overall brownish or bronze caste. This may be considered normal; built-up seasoning will eventually darken to deep black.

 

[Richard M.]

Thank you for your reply.
My question is some of the wapak skillets I've purchased have a flat gray finish which I think looks very impressive. How is this achieved?

 

[Doug D.]

Not familiar with that being something associated with Wapaks. Need a photo. Wire wheel, sandblasting, non-organic seasoning oil are possibilities, the first two being destructive of collectible value.

 

[SeanD]

Yeah, I collect Wapaks, and I havent really noticed a difference in color, unless it bare metal of course. I use Crisco for seasoning, then PAM in between uses. Seems to work for me. Come to think of it, I have a #8 that is an different color, and its SLICK! Its not plated, but its just different. Hope you enjoy your Wapaks!

 

[Richard M.]

Thanks Sean D.
I have complete set of Wapak skillets, #3-14 Wouldn't buy any other.
Still trying different types of seasoning processes and Temps. If you find any different ways, let me know. Thanks

 

[SeanD]

Thats awesome! I have a set too...the 14 was the hardest to get in good shape. I have DOs and Griddles too, and sad irons 1 thru 8, but missing the 6 and 4.....anyone that collects Wapaks is a good person in my book, lol......keep on looking! I have used bacon grease to season, but only if its a user, as it may go rancid. Besides that I use Crisco. Lay it on thick, then TRY to take it all back off, then heat her up. 400 to 500 is good for about 30 mins.

 

[Richard M.]

Thanks Doug, my #14 took a while to find. It is in pristine condition, a jewel to my collection.
Have you ever tried canola oil, grapeseed oil, buzzywax?

 

[Richard M.]

Just received my #8 wapak chicken foot skillet today, can't wait to see it .

 

[SeanD]

Thats awesome. I dont have one of those, but I like them for being kinda rare. I always wondered why they made them tho...Im glad they did, but was it a 1 year thing? All of my sad irons have the chicken foot, but Ive never seen one that doesnt. Wait I take that back.....saw a #16 I think one ebay. It had a twisted handle. I liked it!

 

[Richard M.]

From what I know the Indian head skillet is the most sought After but, the chicken foot is the most scarest.

 

[Greg Gardner]

I've recently switched to grapeseed oil for initial seasoning and find it gets to the desirable black tone after 3 rounds or so. But the only way, in my experience, to get the absolute pitch black is through use - like frequent use for 2-3 years at least.

 

[Richard M.]

Question, will lye tank harm stainless bale handle?

 

[Doug D.]

No, it won't.

 

[Jeffrey R.]

No, just as Doug D. stated. Fact is my eTank is an retired Stainless Steel maple syrup barrel with Lye as my electrolyte. Never had any issues.

 

[Richard M.]

Thanks, working on Wagner tea pot.