you guys sandpaper pans? wtf
You dont know??
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?
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.
Griswold and Wagner
Honestly go get one at a second hand store, flea market etc they can be re-seasoned pretty easily and are a lot cheaper
I inherited 2 cast iron skillets from my grandma and they are still the best things for cornbread and most of my cooking. I like a straight flat steel spatula when I cook in them. My wife bought me a couple of the newer Lodge's but they aint as smooth or as good as these ancient one from my grandma. They seem lighter and for lack of a better word, less durable.
My Daughter likes the Le Creuset but I aint never used them.
Lodge work superbly if you know how to season a pan correctly. First off, pre-seasoned is joke. With a new pan, I take oven cleaner to it to get all coating off. Then I bake it in the oven coated with flaxseed oil, and only flaxseed oil. You have to let the pan cool after, then add another coat. Repeat at least 5 times. This completely smooths out the pan, and gives a new impenetrable surface. I learned this trick from Cook's Illustrated. They even showed that a dishwasher did not damage this coating, and they found that flaxseed oil works much better than any other oil/shortening for this purpose.
I have KOTC's mother's old 14" Lodge cast iron skillet and that thing is like glass inside. I take very very good care of it.
A friend of my Mom's gave me an old Dutch oven she had. It's not a TRUE one because there are no legs nor does the lid let you put coals on it, as it's domed and has special ridges inside that let the steam condense and drop back into the pot.
ANY way, she had tried to reseason it for me and it was a gummy sticky ugly MESS. In a brainstorm moment, I put it, upside down, into my self-cleaning oven and set the clean cycle. That thing came out PRISTEEN and I reseasoned it (I use coconut oil) and it's fine now.
Also found a smaller skillet at a garage sale for $1 - it was a rusty mess because someone had used it as a succulent planter - gave it the same treatment and it also came out great. A little ash left in it, which I wiped out and then commenced reseasoning.
Subsailor, I WOULD HAVE CRIED had that happened to my stuff! Oh my.
Griswold and Wagner
Old Thread, I know but I got a sad story to tell:
My Niece, Bless her, trying to help out with our yard sale this past weeekend before we move, put my Grandma's old skillets out for sale with other pots and pans. She said they sold real quick, I asked for how much, she said $5 each.
My Wife and I had been in town getting paint for the interior of the house to get ready to sell.
I nearly broke down and cried! She even sold the Lodge pans my Wife had bought - $10.
If you can't find these^^ a Lodge will do. It's the last US mfr.
Lindseed Oil is the best seasoning oil IMHO.
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