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Old 12-09-2012, 04:28 AM   #41
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you guys sandpaper pans? wtf
You dont know??
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Old 12-09-2012, 05:26 AM   #42
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Lodge works for me. I suppose a little sanding wouldn't hurt, but the seasoning process builds a smooth surface on the pan. Can't beat bacon for seasoning a pan.

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Old 12-09-2012, 05:30 PM   #43
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I need to reseason a bunch of stuff. From what I've read in here, 1)Build fire in the WSM, 2)Slather in bacon grease/shortening, 3) Place in the WSM, 4) Slather it up again, 5) Profit?

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Old 12-10-2012, 12:38 PM   #44
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I need to reseason a bunch of stuff. From what I've read in here, 1)Build fire in the WSM, 2)Slather in bacon grease/shortening, 3) Place in the WSM, 4) Slather it up again, 5) Profit?
I would not use bacon grease. Use an oil with a low smoking point such as extra virgin olive oil or flax seed oil.

This is an outstanding reference for cast iron:
http://sherylcanter.com/wordpress/20...ing-cast-iron/
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Old 12-10-2012, 12:46 PM   #45
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The simplest way to un season a pan found at a yard sale is to stick it inside your self cleaning oven and then start the self cleaning cycle.

This will take it back to the bare metal. The true color if cast iron is gray.

Open the windows and turn on the fans cause it will smell. But in about an afternoon you have a bare metal pan ready to be reseasoned. Make sure you give the pan a few hours to cool down before you take it out if the oven.

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Old 12-10-2012, 06:37 PM   #46
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The simplest way to un season a pan found at a yard sale is to stick it inside your self cleaning oven and then start the self cleaning cycle.

This will take it back to the bare metal. The true color if cast iron is gray.

Open the windows and turn on the fans cause it will smell. But in about an afternoon you have a bare metal pan ready to be reseasoned. Make sure you give the pan a few hours to cool down before you take it out if the oven.
I just throw mine in the fire pit out back with a hardwood fire, or in the gas grill. No need to stink up the house.
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Old 01-23-2013, 06:18 AM   #47
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There's a simple method that my mother in law taught me (they're good for something ). She called it "bluing" the pan although I'm not sure of the expression.

You just scrub the pan with steel wool to get any chunks off, then pour salt to cover the bottom of the pan, about a 1/4" deep. I just use standard table salt. Crank your stove top on high and let the sucker go for 30 minutes or so.

After everything cools, dump the salt out and coat the pan in vegetable oil. Voila, a perfectly seasoned pan. No muss, no fuss.

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Old 01-23-2013, 06:58 AM   #48
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Do as recommend above (its called seasoning). Its a must. Also its a good way to clean your pan. Lodge is solid.

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Old 11-25-2013, 11:35 PM   #49
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Looking for a cast iron tea pot made in USA or England. Lodge doesn't list one. Ideas?

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Old 11-25-2013, 11:54 PM   #50
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I love Lodge. Its easy and it works.

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