Any members into cast iron cooking pans?

 
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theo
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Post by theo » Wed. Dec. 06, 2023 12:30 pm

Very interesting fellow's. thanks for the tips!


 
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freetown fred
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Post by freetown fred » Wed. Dec. 06, 2023 2:46 pm

Sure, why not T. Just a few. Some used often, others not so much. :lol:

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theo
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Post by theo » Wed. Dec. 06, 2023 2:56 pm

Nice Freetown!

 
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Rob R.
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Post by Rob R. » Wed. Dec. 06, 2023 4:37 pm

Fred, it must be noisy when you walk through and bang your head on those pans.

 
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carlherrnstein
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Post by carlherrnstein » Wed. Dec. 06, 2023 7:04 pm

Lye bath...............electrolysis??????????????????? It's just an iron pan guys we're not plateing it.

I have several bits of iron cookware pans, pots, griddles it's basically all we cook with. People have given it to me an I've bought some from thrift stores.

What I do when I reseason them is build a wood fire an let it burn down a little bit an put the cookware in the fire, once I'm satisfied that all the old seasoning is cooked (burned) off I take it out and yes parts of it will be glowing red. It's fine just don't spray it with water while it's glowing, I'v done it a whole bunch of times and nothing bad happens. When it's cool I wash it with soap and water an scrub the inside with a SS potscrubber. I then dry it and rub on food grade flax oil an bake at 300f for half an hour.

I have been most satisfied with flax oil, it's really tough an will handle tomato sauce without breaking down.

 
grumpy
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Post by grumpy » Wed. Dec. 06, 2023 7:19 pm

Someone by me is selling 33 for $1000.00

 
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Sunny Boy
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Post by Sunny Boy » Wed. Dec. 06, 2023 7:20 pm

There is a lot of discussion about cast iron cookware in the Cookin' With Coal thread. How to clean it and what works, what doesn't for seasoning it.

Paul


 
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theo
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Post by theo » Wed. Dec. 06, 2023 7:44 pm

I'll check it out Sunny Boy. :yes:

 
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Post by mntbugy » Wed. Dec. 06, 2023 7:47 pm

I like the super polished, buffed to a mirror finish pans on etsy. Don't own one yet. Someday maybe.

Duck or goat fat works really well.

 
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Rob R.
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Post by Rob R. » Wed. Dec. 06, 2023 8:57 pm

I recently got a carbon steel pan - works great but seems less forgiving in teams of seasoning and nonstick performance.

 
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carlherrnstein
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Post by carlherrnstein » Wed. Dec. 06, 2023 9:37 pm

Rob R. wrote:
Wed. Dec. 06, 2023 8:57 pm
I recently got a carbon steel pan - works great but seems less forgiving in teams of seasoning and nonstick performance.
It seems like the seasoning doesn't stick very well unless it's just a little bit rough. Maybe a heavy sandblasting or allowing it to rust some would help.

 
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Sunny Boy
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Post by Sunny Boy » Wed. Dec. 06, 2023 10:10 pm

Since I have the equipment for my restoration business, I've sand blasted, glass bead blasted, and also sanded cast iron pans very smooth, no seasoning will stick well unless the cast iron is thoroughly cleaned after any blasting or sanding.

Cast iron has a grain structure that can become plugged with old seasoning (aka glazed), blasting media dust, or abrasive dust from sanding. Any of that will not let new seasoning stick to the pan very well.

My best seasoned pans were sanded smooth and then scrubbed with hot soapy water, rinsed well with very hot water and then quickly dried to get the cast iron clean before starting to season.

Another thing I found was leaving too much oil at each coating. That only made a too-thick sticky coating that later flaked off.

Oil it and then wipe the excess oil off with a paper towel before baking the pan at 350 -400 F for an hour or two. Let the pan cool off and then repeat. Do that several times.

Pauli

 
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Post by SMITTY » Thu. Dec. 07, 2023 1:22 am

I bought mine at Lodge. The others were from my wife's mom. I've got enough friggin projects around here than to be screwing around with frying pans ... :D

My 1st Lodge pan came with a hole in it. That's now out in the shop for burning waterlogged gasoline. Can't see the hole anymore since it's now plugged with carbon. :lol:
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Post by hank2 » Thu. Dec. 07, 2023 3:24 am

I have 3, believe they are all Wagner Ware Sydney. One of them is an extra deep. That's the only one I use a lot. I bake cornbread in it and a pot roast now and then. One is small, maybe 6 inches. That one is perfect for 2 eggs.

Fred, that is a fine set up on the pans.

 
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freetown fred
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Post by freetown fred » Thu. Dec. 07, 2023 12:07 pm

You doubt my building abilities??? :lol:

Rob R. wrote:
Wed. Dec. 06, 2023 4:37 pm
Fred, it must be noisy when you walk through and bang your head on those pans.


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