Renewing cast iron ware

[Oregon Bill]

I have come into a couple of pieces of used cast iron ware -- both large Griswold skillets. These things are dirty and grimy and have all kinds of dust and Lord knows what on them. Is there a preferred technique to clean them down to their bones and then re-season? I'd just like to start clean and fresh.

[joec]

I have come into a couple of pieces of used cast iron ware -- both large Griswold skillets. These things are dirty and grimy and have all kinds of dust and Lord knows what on them. Is there a preferred technique to clean them down to their bones and then re-season? I'd just like to start clean and fresh.

There are a couple of methods that work well though I have my preferred method. You can put it in an oven that has auto oven cleaning and it will do much of it. You can also get some of the spray/liquid oven cleaner and put it in a bag letting it sit for a couple of days. Or my preferred method is to simply take a wire brush in a drill motor and clean it that way.

As for re-seasoning I use lard and nothing but lard period. Simply coat the pan with it, put it on a tin foil or a backing tray and into the oven at 350° for about 1 hour, let it cool and wash in warm water (no soap). I never wash my cast iron with soap, I simply clean them while hot with water and a brush. Oh yes I do the whole pan with lard.

Other methods of seasoning use oil (oils do go rancid over time), fry bacon in it (same as lard but more a waste of bacon). There are a bunch of web sites on restoring cast iron which also applies to steel pans such as woks etc.

[Delmonico]

http://www.cascity.com/forumhall/index.php/topic,24724.0.html

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[Oregon Bill]

Joe, Del, many thanks, pards.

[Modoc]

Del,

I went back and re-read the seasoning thread again and am still confused. Does one oil the outside too?   Or do we just treat the cooking surface?  I have a couple of skillets that are flaking on the outside and will be getting cleaned and re-seasoned in the near future.

[Jack N Water]

I have been restoring a bunch of cast items over the past few months and found this method to work. 500 degree oven or the self clean cycle. Let the pieces cool to room temp and use a wire brush to remove the soot and what ever is left. wash in hot water, dry and place in a 350 oven. once reheated  remove from oven and spray with Pam cooking spray, return to oven and turn off the heat. let pieces cool to room temp.

[River City John]

Del,

I went back and re-read the seasoning thread again and am still confused. Does one oil the outside too?   Or do we just treat the cooking surface?  I have a couple of skillets that are flaking on the outside and will be getting cleaned and re-seasoned in the near future.

Entire surface, Modoc, for the reseasoning. Then just re-oil those surfaces that touch food. On pans, I re-oil the entire inner surface and the sides on the outside after use. The flat bottom that goes next to the heat source I don't worry too much about, but when putting them away for the winter, or if they sat out in the rain/snow when used at an event I will swipe the bottom with some olive oil. I do that last as the char makes a black goo.
Seasoning is not only a non-stick cooking surface, but a rust preventative.

RCJ

[Delmonico]

Yep, thanks John.

[ndnchf]

Tonight I put together a simple electrolysis rig from stuff laying around the garage.  The only thing I had to buy was a box of washing soda for about $2.50.  Someone gave me a very old, crusty spider skillet, so I'm giving it the treatment.  From what I've read, a lot of cast iron collectors use this method for cleaning old iron.  It brings them back to like new appearance.  Removes rust, crust and muck, with no harm to the iron.

Here's the spider I started with, ugly silver paint and all:



Here is the spider in the electrolysis bath:



Here's a description of the electrolysis set up.

http://antique-engines.com/electrol.asp

Try it for yourself, it doesn't get much simpler than this.

[Oregon Bill]

ndnchf: How did your electrolysis adventure turn out?