Thread: Cast iron?

Letting hot water sit in the pan for a bit before scrubbing with a soft nylon “scrubby” seems to loosen the crud and leave a lot of the protective “grease” on the surface. Then simply wipe it off with a paper towel.

For really stubborn, stuck on stuff, I use Kosher salt as an abrasive and work it with paper towel. That seems to get the crusty stuff off without damaging the surface.

The secret for me seems to be to make sure the pan is up to heat and well oiled before adding what I intend to cook. When I remember to do that, the food just slides around in the pan without sticking.

That's the key. Getting the pan up to heat first. The rule I use is the handle should be hot, almost too hot to touch then the pan is hot enough and the food slides around like David said. However, you want to keep it from being on too long because even on low heat the pan will get too hot and scorch the food. I use that burner above that is really too big because it is easier to regulate the heat of that burner than the smaller ones. I think every stove I've had has one burner that works better than the others.

Did my first restore...and 4 rounds of Grape Seed oil ...1 hour each in the oven at 350.

I am officially hooked on Vintage Iron.

Now I need some Biggah Pans .

Nicely done. That should be of good service to your great grandchildren.

I'm curious how that works out for ya. Being grape seed oil is a very high smoking point.

I like to cook my iron at 400° for an hour, then 500 till it quits smoking. About a 1/2 hour

Originally Posted by outback

I'm curious how that works out for ya. Being grape seed oil is a very high smoking point.

I like to cook my iron at 400° for an hour, then 500 till it quits smoking. About a 1/2 hour

I am new to this.... What do you apply to the bare cast ...for seasoning ? I was just following Kent Rollins videos

Originally Posted by nessmuck

I am new to this.... What do you apply to the bare cast ...for seasoning ? I was just following Kent Rollins videos

As with sharpenung/hones there are lots of variations and opinions.LOL

You did right. Strip it to bare metal and put oil or solid fat on then season in the oven.

Originally Posted by nessmuck

I am new to this.... What do you apply to the bare cast ...for seasoning ? I was just following Kent Rollins videos

Any oil or fat will work. I just prefer something that will burn at a lower temp.

I've used PAM spray oil, many times. But I'm really liking a stir fry oil that I'm using. Its got onion and garlic oil in it, so I guess its truly seasoned.

It'll only get better with actual use, so no worries. Your fine, I'm just curious, being I use a lot of grape seed oil for cooking

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Can anyone tell me the Maker of this Griddle ? It was just given to me...and I just h
Got it all cleaned up...and one coat of seasoning on it. thanks