Cast iron frying pan maintenance

[Sitting Bull]

I picked up a cast iron pan today at a thrift store "GSW #9 made in Canada" for $2.00. Any way it needs a bit of TLC. It is not warped and I cannot see any cracks. It has accumulation of several years of seasoning. Otherwise in really good shape.
Those of you with experience or in the know, how would you suggest I proceed in restoring it as well as re seasoning this pan?
I have never owned or cooked in a cast iron pan, so any feed back would be greatly appreciated.
Thanks

[Red Bullets]

My cousin reconditioned some old cast iron pots and pans. He used a wire wheel on a grinder to clean them off and then re-seasoned them. Like brand new.

[trophybook]

Toss it out . You never know what was cooked in it. Lead rat poison meth .

[pikergolf]

Get it sand blasted, takes all of five minutes.

[ChickakooKookoo]

https://www.thekitchn.com/how-to-res...-kitchn-203086

[TrollGRG]

Youtube has plenty of videos on what and how to do it. Some are from experts and some are from people who think they are experts.

The guy I think is the best is Kent Rollins. He is a cowboy cook and not only has videos on how to season and maintain them but his recipes are great. I especially like the "Cowboy Baked Beans"

[Hunter Trav]

For seasoning cast iron I've had the best luck with lard. Once its all cleaned up coat it thoroughly with the lard and then bake it in the oven or on the BBQ for 15-20 on moderate heat. Cool it down enough to handle it and wipe it out with some paper towel, then do the process over again. Once you feel that the pan is well coated put away until needed. You can wipe any excess lard with a paper towel but don't wash it. After cooking with it wash with warm water and a scrub brush , allow to dry and re-coat with some cooking oil on a paper towel. If you wash cast with soap you will likely need to do the seasoning again or it will rust on you again after it dries.

[CaberTosser]

I would also sandblast as opposed other methods, it retains the same textured finish which will be easier to season rather than something using a sander or similar. It will also take off meth!

[Sitting Bull]

Thanks guys, I should mention that there is no rust on this pan. It is just cruddy and very cruddy on the outside. I have it in the self cleaning oven right now. According to video's when its done I just have to wash dry in oven and start seasoning. The GSW company started up I believe in 1927. I would sure like to know how old mine is.

[Weedy1]

The science behind seasoning, mind you it is from the internet so who knows.

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

[ex811]

For $2 it looks like Sitting Bull got a great deal.

[Fish along]

Sand it up good put some pork fat in it and get it smoking hot on the barbecue would be good .clean it up with paper towels rags whatever, repeat more pork fat get it smoking hot again clean it up and your good to go.i cook hamburgers on a griddle on the barbecue ,i picked it up at farm auction about 10 years ago, its probably 100 years old.Makes great burgers.

[Xbolt7mm]

Originally Posted by Red Bullets

My cousin reconditioned some old cast iron pots and pans. He used a wire wheel on a grinder to clean them off and then re-seasoned them. Like brand new.

No,,,,do not do that, it will show the scratch’s and wont season even and will destroy the value

[Xbolt7mm]

Originally Posted by CaberTosser

I would also sandblast as opposed other methods, it retains the same textured finish which will be easier to season rather than something using a sander or similar. It will also take off meth!

Sand blast will warp it, the old pans are smooth you dont want it textured like new pans, once again it will lose its value the second you blast it

[Xbolt7mm]

Yellow top easy off oven cleaner will strip it clean, just keep applying it, wrap it in a garbage bag for a day, wash it, re apply, continue until its spotless. Then season it. I use a bbq because it smokes a lot when you season it and a stove wont hit 600, i get it to 200f apply a even coat of original Pam, wipe it very clean the take it to 600f for an hour, cool it to 200 and repeat this 3 times, i have a dozen that i can see my reflection in. Makes sure you scrub that pan real good with a strong vinegar water mixture after you finish with the easy off. Season it right after and do the outside of the pan as well, pans made in canada are not easy to find

[pikergolf]

Originally Posted by Xbolt7mm

Sand blast will warp it, the old pans are smooth you dont want it textured like new pans, once again it will lose its value the second you blast it

How in the world does sand blasting warp a cast iron pan? I have sand blasted several, never had a problem. Maybe we are talking about different sand blasting equipment?

[trailraat]

Originally Posted by Weedy1

The science behind seasoning, mind you it is from the internet so who knows.

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

This is the best advice.

Sent from my Nexus 5 using Tapatalk

[Fish along]

Originally Posted by Xbolt7mm

No,,,,do not do that, it will show the scratch’s and wont season even and will destroy the value

If you do it with some care it would work,he said a wire wheel not a zip cut or grinding wheel.

[-JR-]

When I first seasoned mine ,I placed lard on heavy ....wrong !

Best is ,as thin as you can . even wipe it all off . then heat and cool .
then again ,and again.

[Bigwoodsman]

I cleaned mine with oven cleaner hot water and elbow grease.

To season I heated the pan melted 2-3 tablespoons of coconut oil wiped the pan with a paper towel. Placed in the oven at 300F. Heated the pan for 90 minutes then let it cool in the oven. Repeated a few times. I wash with hot water or boil water in the pan if it’s really dirty. Then repeat with the coconut oil. It’s my favourite pan and does a great job.

BW

[Battle Rat]

Found a really rusty gunked up one so I threw it in a hot camp fire.
I then scrubbed it out with salt before seasoning it.
I prefer bear fat for seasoning.
Turns out it's an old Griswold that is quite collectable.

[YYC338]

Never use oven cleaner on cast iron. In fact a good rule of thumb is never put anything in the pan you wouldn't put in your mouth. Lots of good info on the net. Self clean in the oven cycle is a good start. Kent Rollins' videos are good also.
Flax seed oil or olive oil works good to season. Lard or bacon grease is good too, just that the pan will smell a little funky if it sits for awhile. It worse with dutch ovens.
Repeated proper use and cleaning (never soap) is probably the best thing once the seasoning starts. It takes time.

[silverdoctor]

GSW = General Steel Wares, formed in 1927. Please don't hit that with a grinder or anything abrasive. Self cleaning oven can warp it or crack it.

Mcclary started making these in the early 30's - look under the handle for an X and 3 numbers. Findlay picked up the torch in the 40's and made them into the 50's and 60's. They are going up in value depending on who made it, seen them sell dirty for $50 to $70 lately. Post a picture of the back.

Spray it down with yellow cap easy off and put it in a garbage bag for a few days. Scrub it with stainless steel wool and repeat as necessary. Or if you want, drop it off to me, i'll toss it in my lye tank for a couple of days and restore it properly.

That Canter blog is hit and miss, linseed oil is a short chain fatty acid and doesn't hold up well to the expansion and contraction of heating and cooling. Crisco is best.

[Sitting Bull]

Well the wife ain't to happy right now! I have never used our self cleaning oven. The house stinks and there was smoke all over the place. I had to open the windows and front door to clear it out. Its cooling down now so when its cooled down ill wash it with some dish soap then dry it and see where we are at.

[Sitting Bull]

Originally Posted by ex811

For $2 it looks like Sitting Bull got a great deal.

I could not believe it myself and I have no idea what these are worth, but I new I better grab it fast.

[silverdoctor]

Originally Posted by YYC338

Never use oven cleaner on cast iron. In fact a good rule of thumb is never put anything in the pan you wouldn't put in your mouth. Lots of good info on the net. Self clean in the oven cycle is a good start. Kent Rollins' videos are good also.
Flax seed oil or olive oil works good to season. Lard or bacon grease is good too, just that the pan will smell a little funky if it sits for awhile. It worse with dutch ovens.
Repeated proper use and cleaning (never soap) is probably the best thing once the seasoning starts. It takes time.

Ever eat a German bagel? Lye is used in quite a few foods. Oven cleaner is fine, sodium hydroxide is the active ingredient. I clean all cast iron in a lye tank.

[Fish along]

Originally Posted by silverdoctor

GSW = General Steel Wares, formed in 1927. Please don't hit that with a grinder or anything abrasive. Self cleaning oven can warp it or crack it.

Mcclary started making these in the early 30's - look under the handle for an X and 3 numbers. Findlay picked up the torch in the 40's and made them into the 50's and 60's. They are going up in value depending on who made it, seen them sell dirty for $50 to $70 lately. Post a picture of the back.

Spray it down with yellow cap easy off and put it in a garbage bag for a few days. Scrub it with stainless steel wool and repeat as necessary. Or if you want, drop it off to me, i'll toss it in my lye tank for a couple of days and restore it properly.

That Canter blog is hit and miss, linseed oil is a short chain fatty acid and doesn't hold up well to the expansion and contraction of heating and cooling. Crisco is best.

What would be using a lye tank for?lyers? Lol.

[CaberTosser]

Originally Posted by Xbolt7mm

Sand blast will warp it, the old pans are smooth you dont want it textured like new pans, once again it will lose its value the second you blast it

Not a chance will sandblasting warp cast iron. Have you ever sandblasted anything? I have. It may affect thin sheet metal but thick cast is not an issue unless you blast far, far beyond merely cleaning the surface off.

I won't comment n collectability, just utility.

[Weedy1]

Here's a smoke point chart for those that like to experiment:

http://www.cookingforengineers.com/a...f-Various-Fats

[silverdoctor]

Originally Posted by Fish along

What would be using a lye tank for?lyers? Lol.

Wanna take a dip? It won't hurt too much