Restoring cast iron

We've talked a lot on here about cast iron cookware and how to build up a seasoning and general care. I've got a pan where the seasoning has "chipped" off, and I didn't know what to do about it, so I set it aside for about a year. I remember AlohaShooter saying that he used to throw cast iron pots in the camp fire to reset them. I wanted to verify for myself that this actually works, and I'm happy to report that it worked and did exactly what I needed.

You can see how the seasoning was coming off. I don't know that it made this skillet unusable per say, but looking at it, no one wanted to use it.
https://lh3.googleusercontent.com/li...=w1689-h950-no

https://lh3.googleusercontent.com/mu...=w1689-h950-no

https://lh3.googleusercontent.com/zz...=w1689-h950-no

Here you can see the seasoning coming right off. It looks pretty similar to the way impurities flake off of iron when blacksmithing.
https://lh3.googleusercontent.com/rR...=w1689-h950-no

I took it out when it looked like this.
https://lh3.googleusercontent.com/CV...=w1689-h950-no

Immediately out of the fire, it looks pretty gross and I wasn't confident at this point.
https://lh3.googleusercontent.com/KR...=w1689-h950-no

Cleaned up with a wire brush. You can see several dark spots on both sides of the pan. In the photos it may look like that is left over seasoning, but everything is very smooth. It is just discoloration that is not noticeable when feeling the surface.
https://lh3.googleusercontent.com/li...=w1689-h950-no
https://lh3.googleusercontent.com/h4...=w1689-h950-no

Here it is next to my "antique" skillet. You can tell that it has grayed out quite a bit. I vaguely remember all these cast iron pans looking more gray when I first got them and cleaned them with the wire brush. That deep black color comes back with use.
https://lh3.googleusercontent.com/dC...=w1689-h950-no

It took some rinsing, both with water, and rubbing in oil to get the dull red rust out, but eventually it stopped turning the paper towels red. Here it is with a good layer of oil on it, and it already looks a bit darker.
https://lh3.googleusercontent.com/dQ...=w1689-h950-no

I coated the pan in oil and put it in the oven at 350 for about an hour to restart the seasoning. The virgin run was some Costco hashbrowns and everything worked great. Those dark marks are in color and do not extend above the surface. I've made a few eggs, bacon, and more hashbrowns in the skillet and each time everything slides right out as intended and the pan cleans up very easily. This was a big success. Thanks AlohaShooter for the idea.
https://lh3.googleusercontent.com/3u...=w1689-h950-no

Very nicely done. Putting them in the oven and then running 'Self Clean' will also do it if you don't have a campfire handy.
If you hadn't already started the seasoning process, I would have hit it with 220 grit sand paper in an electric sander.
Old school cast iron was usually ground or polished smooth, which made things stick even less. Lodge doesn't do this, and I don't blame them for the ridiculously low price they sell their skillets at. But 15 minutes with a sander can make a $25 Lodge smoother then a $250 Le Crueset.

That's a great tip! The "antique" skillet in the pictures is very smooth and wonderful to use.

We just dug out our skillet from the panty and are going to start cooking on it more. I only cooked up some sausage in it, didn't season the pan or anything. I will have to try sanding it tonight and make it super smooth before I start cooking with it.

What's the best method for after use cleaning? Clean immediately after cooking, after dinner with some soap and water, dishwasher, let dry over night and wipe out? how do I keep it clean?

You're not supposed to use soap, but some will argue that detergents are so weak today that it doesn't matter.
Water is okay, use a scoring pad (not one with soap). For light duty cleaning, I just wipe out with a paper towel. If there is light gunk stuck to pan, shake some salt in the pan, then scrub with a towel and oil. Then just wipe the salt and crud out and you are done. The salt acts as the scour pad.

Olive oil stays to burn at around 200 degrees, so while it's more healthy, it burns off before it can really help season your pan.

I use hot water and a brush on mine. If something is stuck on, I dump in some salt to brush around.
No soap or dishwasher.

High temp applied rapidly (like throwing it in a fire) can warp pans and change tempering to where they crack. Self-clean can work, but again... high heat. The key with that is to put them in the oven with gradual temp increase and then let them cool down naturally, not rapidly from oven to air.

I personally just take a wire brush attachment to them w/ the cordless drill, clean well with soap and water and or a vinegar solution, and repeat if necessary. I then season.

Some folks find electrolysis works well. Others use vinegar solution.

Quote:

---

Originally Posted by HBARleatherneck

When I buy new or used cast iron I take out a grinder and grind the entire thing smooth. Every surface I can hit. Then I use a mandrel on a drill. Then I use a palm sander with varying grits. Finally I use my bench buffer to buff any surface I can get with it. We use cast iron everyday for cooking. Ours is slick like store bought teflon cookware. Without the teflon in your food. They also clean up much easier since I sand the outsides as well, very little sticks.

---

This is why I have several older pieces. The machining on the old ones was immaculate. Smoooooooooooth. Lodge is like a gravel road compared to the old stuff.

I was on Amazon last night and for some reason a 'chain mail' cleaning 'rag' popped up for cast iron. When food bits get caked on, I typically use coarse salt and water.. but this chain mail thing might be something to try.

I don't have much luck with cast iron.. I can't get them to stay seasoned and I don't use soap on them.. I'll have to try the reset thing with a camp fire... that or self clean in the oven.. those are about the only things I haven't tried.

I don't even try to do eggs in the iron.. My pans hate me.

What are you doing for seasoning?

Bacon fat works nice. Seasoning is a multi step process. Also, what are you using for a spatula? A good, flat spatula works well to keep from scraping up the seasoning.

ETA:

On electric ranges, lower heat is better. In fact, always start lower than you might think. One thing I've noticed is that lower heat = less sticking and still cooks well.

Quote:

---

Originally Posted by Monky

I was on Amazon last night and for some reason a 'chain mail' cleaning 'rag' popped up for cast iron. When food bits get caked on, I typically use coarse salt and water.. but this chain mail thing might be something to try.

I don't have much luck with cast iron.. I can't get them to stay seasoned and I don't use soap on them.. I'll have to try the reset thing with a camp fire... that or self clean in the oven.. those are about the only things I haven't tried.

I don't even try to do eggs in the iron.. My pans hate me.

---

I cannot tell you how much I love my chain scrubber. Actually, I can:
https://www.amazon.com/review/R37DQA...cm_cr_rdp_perm

I used to use olive oil and salt as an abrasive, but this does the job even better. I drop it right in the pan after cooking, and use a pair of tongs to scrub out the skillet in the remaining hot oil. Let it cool down and wipe it out with a paper towel. Doing this has let me build up a great seasoning layer with minimal additional effort involved with cleaning.
-
I am also an all Cast Iron, all the time kind of guy. CI retains heat well. It doesn't distribute it well, and it doesn't heat up evenly. It's not so much about cooking with lower temps as it is the fact that the heat simply keeps building, and on an electric range, the power setting really only determines how quickly it builds. Setting #2 on my electric range will get the pan to about 450° if you leave it on there long enough. When I am starting from a cold skillet, I will use #5 (medium) to get it up to operating temp quickly, then back down to #4 or #3 for cooking. When I am doing things that are heat sensitive, and have the time, I prefer to pre-heat my skillet in the oven. Usually to around 300° for pancakes, eggs, and other delicates, and 450° for meat. That way, the heat is already nicely distributed when I shift it to the stove, and all I am asking the stove to do is maintain the heat.

I buy flax oil to do my seasoning put it in a pump up oil sprayer you can get at the BBB

It is perishable but it has a great polymerization point

I have a similar chain mail scrubber and am also impressed with it. Works better than most other options I've used before.

I keep thinking one of these days I'm going to take my lodge pans out and sand them down too. They're not bad as-is with a decent seasoning, but I'd love to see some of those mirror flat surfaces I've seen from the guys who do that online.

Quote:

---

Originally Posted by Brian

I have a similar chain mail scrubber and am also impressed with it. Works better than most other options I've used before.

I keep thinking one of these days I'm going to take my lodge pans out and sand them down too. They're not bad as-is with a decent seasoning, but I'd love to see some of those mirror flat surfaces I've seen from the guys who do that online.

---

You really should. A smooth finish+seasoning = way nice to cook with.

Anybody ever beadblast any nasty old pans to start over with a clean, raw pan for reseasoning? I have a couple of old skillets, and a beadblaster, and have been resisting the urges for years. Don't wanna screw 'em up, but not sure I'd use them anyway. I know for a fact my wife won't use cast iron.

Why won't she use cast iron?

Dunno about bead but sand, yes.

To me Griswold is the best with Wagner second, as far as currently available old world cook ware. There are others I’m sure, but I personally prefer and collect Griswold, I have about 20 pieces. The wife is somewhat of a clean freak so she does not like to use cast iron because she can’t sterilize it after each use. She just can’t rap her head around wiping it with a paper towel and putting it away.

I love my Cast iron pans. I got them from antique stores and thrift shops, and had to re-season them. I took the pans, placed them in a thick garbage bag and sprayed the pans liberally with oven cleaner. I tied the bags shut and set them out in the sun for the entire day.

I scrubbed them clean after that, rinsed and then set them on a warm burner to dry, before adding a minute amount of flaxseed oil. After wiping the oil into the still-heating pan, I raise the heat slowly and then take a clean, dry cloth and wipe off the excess. The trick is several very thin layers. The pans get a thin coating and then into the oven for an hour it goes.

This is an excellent site for information:

http://sherylcanter.com/wordpress/20...ing-cast-iron/

Quote:

---

Originally Posted by rondog

Anybody ever beadblast any nasty old pans to start over with a clean, raw pan for reseasoning? I have a couple of old skillets, and a beadblaster, and have been resisting the urges for years. Don't wanna screw 'em up, but not sure I'd use them anyway. I know for a fact my wife won't use cast iron.

---

If you bead blast one, I'll use it and let you know how it goes :D

Quote:

---

Originally Posted by rondog

Anybody ever beadblast any nasty old pans to start over with a clean, raw pan for reseasoning? I have a couple of old skillets, and a beadblaster, and have been resisting the urges for years. Don't wanna screw 'em up, but not sure I'd use them anyway. I know for a fact my wife won't use cast iron.

---

If you bead blast it or any metals, you need to soak it afterward in very hot water. Do it a few times to leech the material from the metal. Or you have potential for residual left embedded in it..

I saw the chain mail thing years ago and immediately wanted it; never pulled the trigger though.

Quote:

---

Originally Posted by HBARleatherneck

This is funny. I saw your link yesterday and went to the amazon page. It says "you purchased this item" Evidently we own that chain scrubber too. I asked my wife, she said she doesnt remember ordering it (but she did) Now I vaguely remember an amazon delivery with several items in it, one of which was a small piece of chain mail. I didnt know what it was. So, its in a box or drawer somewhere in this house and we have never used it in 4 years since she ordered it.

---

You should bust it out. It works unbelievably well on grill pans. Just abrasive enough to remove hardened grease, grissle, and carbon, but won't tear up the seasoning. It really gets between the grill lines better than anything else I've ever used.
-
My wife will not touch the cast iron, as she will not clean anything that requires more effort than placing in the dish washer or a quick dip in some Dawn and a sponge. She is limited to one grill pan which she uses for putting sear marks on fish and hot dogs. I will often have to clean it hours to days later when everything has hardened, and I can clean it up in about 5 minutes with nothing but the chain mail scrubber and some hot water.

As sometimes happens, I came home the other day to find the wife having thoroughly carbonized something into the CI Griddle, and then having left it there for two days because "I knew you were coming home and are picky about the way to clean it."
This junk was rock-hard. It came off in about five minutes with a little hot water and the chainmail scrubber.
http://www.johnnyego.com/dump/ciclean/ciclean01.JPG
http://www.johnnyego.com/dump/ciclean/ciclean02.JPG
http://www.johnnyego.com/dump/ciclean/ciclean03.JPG

Made some sandwich bacon for hamburgers in the main CI skillet. I use the scrubber and tongs while the oil is still hot to loosen anything stuck to the pan. Makes for a super-fast, self contained clean-up for the skillet that gets used every day.
http://www.johnnyego.com/dump/ciclean/ciclean05.JPG
http://www.johnnyego.com/dump/ciclean/ciclean04.JPG
http://www.johnnyego.com/dump/ciclean/ciclean06.JPG
http://www.johnnyego.com/dump/ciclean/ciclean07.JPG

I find this shape to be just about optimal for burger or biscuit shaped bacon consumption.
http://www.johnnyego.com/dump/ciclean/ciclean08.JPG
http://www.johnnyego.com/dump/ciclean/ciclean09.JPG

Those bacon triangles look like a great idea! But I see no delicious onion slices.....

OK, I just started another thread about sanding new cast iron cookware, and Irving reminded me of this thread. My questions are already answered here!

Looks like you found it!

You should do a write up with before and after pictures.

Great pictorial!
Thanks