this post was submitted on 21 Dec 2023
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Cast Iron
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What does that process look like to turn it from that into this
The majority of the black crusty crap on the pan was ages-old layers of carbonized oil. Likely the customer was using a poor oil choice for higher temperature frying and cooking, like EVOO, which would cause more and more layers to build up over time.
I got a large 44gal tote and filled it about to where it could cover the pans, then added sodium hydroxide crystals to it. Exact measurements vary on quantity of water, ambient temperature, length of soaking, etc. NEVER ADD WATER TO SALT, start with water then salt after.
The lye bath got rid of the majority of the gunk, and using a wire scouring wheel on an electric drill (WITH GOGGLES ON) finished the job.
Following this, I seasoned with two layers of homemade ghee.
Not OP but when my pans got shitted up like this by crappy roommates I put the pans in the oven on the clean function. All the crud was carbonized. I then wiped off the ash, seasoned them with shortening, and baked them for a bit. You have to touch up the dry areas for a bit after with more oil but eventually the pan ends up properly seasoned with use
Pro tip: do this in the winter so you don't make your house 100 degrees in the summer
You should never use the clean function on the oven, even for cleaning the oven. It can severely limit the lifespan of the oven as well as cause other issues (especially if you have birds or other small animals).
Another problem with using it for "cleaning" CI is especially on more delicate, thinner casts like old Wagner, CHF, etc, it can cause severe warping of the iron.
I was unaware. Good to know
The good news is I've taken care of my pans since and as we all know: a long as you're not a total dingus, you're not likely to screw your pans up a bad as OPs.
I had a bonfire and it took care of the crust just fine
Especially curious about the initial step of getting rid of all the built-up crud
I'm guessing a lot of wire wheeling to remove the cracked surface, and then reseasoning the entire pan, but idk for sure
Funny, I actually go over the smoke point to polymerize. I use ghee and cook at 525 for 1 hour, repeating the process for additional layers. It makes beautifully smooth and hard finishes.
Literature on the subject has been highly contradictory in my experience. Some argue that the oil or fat should be below smoke point, and others say it should be over. I personally avoid Crisco, vegetable oil and seed oils in my cooking and I extend that to seasoning as well.
Ghee has worked fantastically for me but it's another case of he-said-she-said, with half the internet thinking it is the perfect cooking and seasoning fat, and the other half decrying it for a higher rate of spoiled or rancid seasoning — issues I've personally yet to come across. Everyone's mileage varies so much with cast iron, doesn't it?
From Dave Arnold's excellent blog 'Cooking Issues'
https://cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/