Nice work! Cast iron truly is the opposite of planned obsolescence.
this post was submitted on 21 Dec 2023
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Cast Iron
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There's a reason they started selling pans where a single scratch makes people replace them...
A lodge would last a century, probably longer unless you stored it in salt water.
Ironically the only reason Lodge can be as big as they are today, is most people don't have a cast iron pan.
I got a big one and a small one. They're awesome and highly recommended, but I'll never ever need to buy from that company again now.
See that was my thought as well. The problem is they're addicting. Idk why or how but I now have 6 cast iron pans, two Dutch ovens, and a carbon steel wok.
Sounds like you might need a small carbon steel pan such as is popular in restaurants. The best for eggs.
Bruh, I ran out of space in the kitchen and ended up with a 36" Blackstone out back. Addictive is right!
I'm eyeing the deep 12" Lodge now but would likely have to give up an older 12 to make space.
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
I only saw the top half of the pic before scrolling down, and didn’t realize it was just part of a “before and after” comparison. My initial thought was “uh, I’m not going to post any rude comments, but that pan looks like sh… OH WAIT A MINUTE!”
Thanks for the chuckle! I can't imagine how little self awareness or sense of shame I would need to post only the top photo and pretend it was anything more than destined for the trash xD