RECLAIMING CAST IRON COOKWARE ?

[SNUFFY]

JUST WONDERING IF ANYBODY HAS ANY EXPERIENCE WITH FIXING CAST IRONS SKILLETS , DUTCH OVENS, ETC. THAT NOT BEEN USED LATELY AND HAVE GOTTEN A LTTLE RUSTY SPOT OR 2....
I`M THINKING MAYBE SANDBLAST THE THING COMPLETELY AND THEN RE SEASON

ANY IDEAS ??

 

[SpurHunter]

You are dead-on Snuffy. Clean very well, and re-season it. Then your good as new. Well...then blacken some fish, THEN your done...

 

[Guest]

If it is just a small spot or two, use a steel wool cleaning pad or some sandpaper, no need to blast. After removing the crude give it several thin layers of fat (cooking the fat on helps). I like bacon drippings myself, although vegetable oil is easier to wipe on the tight spots like the handle.

 

[Guest]

Pure lard I say pure lard. That is the way it all began.

 

[Buoy-Master]

cheez - 12/31/2007 3:22 PM Pure lard I say pure lard. That is the way it all began.

</p>

I lard mine and then bake it in the oven for 1 hour at 300-400 degrees. Note: I run a fan out the window for the smoke. LOL</p>

 

[Guest]

Billy if you turn the oven down to 250 and leave it in for 2 hours there is no smoke and it works good. Take it out and let it cool and do it a couple more times.

 

[REDFORD]

SOS pads always worked well on mine. Then reseason.emoHungry

 

[SNUFFY]

THANKS GUYS....I`LL TRY THE SOS FIRST......

EVER HEARD OF MIXIN A LITTLE SALT WITH LARD/GREASE WHEN SEASONING ??

 

[Guest]

Hey Snuffy I don't know why I didn't think of this but I got a new cast iron skillet and the directions say to put it on a grill to season. It is on the grill "seasoning" as we speak. Greased it down good and put the grill on 500. No worries about smoke out there. I'll let you know how it comes out.

 

[Fishin Fool]

cheez - 1/4/2008 9:15 PM

Hey Snuffy I don't know why I didn't think of this but I got a new cast iron skillet and the directions say to put it on a grill to season. It is on the grill "seasoning" as we speak. Greased it down good and put the grill on 500. No worries about smoke out there. I'll let you know how it comes out.

Cheez my dad used to grease them up good, lay them face down on the ground, and build a fire on top of them. We'd all sit around shooting the breeze and a few hours later we'd have perfectly seasoned pans.

 

[Guest]

My boss said that she put hers in the fireplace after greasing them up good. I think it most likely works with most any heat source as long as they are greased up good. One thing is for sure is that it won't be long before ole Cheez is eating some blackened blue cat.emoHungry

 

[Guest]

Any hot fire will do the seasoning, you can use a torch to do the same thing, the crud buildup from many years of use will flake off, then reseason and burn that off with a torch or rosebud, a good hot fireplace will do wonders too.

 

[Buoy-Master]

I broke down over Christmas and got me this great cooker. I had a few cast iron skillets and big pots but could fit them on my stove in the house. This little unit was $108 at Stockdales and I got the 2 griddles with it. GREAT for blackened fish!!! </p>

 

[SpurHunter]

Very nice Billy!

 

[Guest]

Nice cooker Billy. Where is Stockdales?

 

[Buoy-Master]

Right next to Hobby Lobby, the old hixson Walmart, on 153. </p>

The cooker chef can be found here. CAMPCHEF</p>



Great products from the Looks of things.</p>