Thread: Cast iron?

Old folks say that as it got crusty, they would throw it in the fire to burn it clean, season it again. I usually scrape and wire brush, coat with bacon grease, put them on my gas grill, really hot, close the lid for an hour.
Who needs Teflon! Why the salt, Pixel?

Amazing thing about cast Iron is, once they are well seasoned they are every bit as non-stick as teflon pans.
Some I have had for 40 yrs,they never have been cleaned with dishsoap,no need to do so.

The bad thing about throwing them in the fire is the risk of warping. I never do that but I have used the self cleaning oven with good results.

Curious about the salt too.

Originally Posted by sharptonn

Old folks say that as it got crusty, they would throw it in the fire to burn it clean, season it again. I usually scrape and wire brush, coat with bacon grease, put them on my gas grill, really hot, close the lid for an hour.
Who needs Teflon! Why the salt, Pixel?

Dunno about the salt,thats the way my granpa did it

Originally Posted by pixelfixed

Dunno about the salt,thats the way my granpa did it

It must of had worked for him.

I have one hanging in my shop, belonged to my great aunt and uncle. They were married sitting in a wagon, ready to depart on their new life. That skillet was in the wagon! My mom had one which had been in the family forever. Been in the fire a multitude of times. One day she picked it up off the stove and the bottom was sitting there, eggs and all!

I've got an old Griswold # 12 and this Wapak 12". Use 'em once in awhile on some things.

I have three, two WagnerWare and one no name, I use them every day but still have a problem with sticking about 30% of the time. I have seasoned with coconut oil at 350 for about an hour multiple times.

What Griswold is it, large logo, small? I'd love to find an Indian head.

Originally Posted by MandoRob

I have three, two WagnerWare and one no name, I use them every day but still have a problem with sticking about 30% of the time. I have seasoned with coconut oil at 350 for about an hour multiple times.

Hot pan, cold oil. Then let the oil come up to temp.