Bill
Administrator
I can't believe how light this pan is. And honestly I think it has gotten lighter as the gunk comes off. My son loves to cook on cast iron. I know what he's getting for Christmas.
old cast iron pans
- Thread starter Bill
- Start date
Catscratch
5 year old buck +
What's your guy's seasoning procedure?
hunts_with_stick
5 year old buck +
Is your electic source a trickler?
Y’know, I have read all kinds of stuff about what oil to use etc, and all I do is wipe whatever oil I have on thin as possible with a paper towel and I use my grill on low heat so i don’t stink up the house. I’ll usually cool it off and do it again if it looks like it needs it.
The mistake I have made is getting oil on too thick, that just creates some goo on the surface.
Teeder
5 year old buck +
Ah Griswold's! My favorite. Of course I'm a little biased, being local. I've got a few of them. My favorites are the "Erie's". As Bill said, they're lighter and have a finer finish. I use pure grapeseed oil on my pans.
My wife's great uncle was a dentist in Erie and lived in the Griswold mansion many years ago.
My wife's great uncle was a dentist in Erie and lived in the Griswold mansion many years ago.
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The Fishman
5 year old buck +
Less is more definitely applies when seasoning the pan. Barely there coats seem to work best for me. I learned this from experience as I had to redo a couple of pans because I applied too much oil.
Some people say to heat the cast iron up a little bit before applying the oil, but I haven't seen much difference between heating the pan and just applying oil to a room temperature pan.
Angus 1895
5 year old buck +
The biggest thing that has helped me is not to boil water after use. Just simmer wipe and resason.
Teeder
5 year old buck +
That's pretty much what I do, other than the pancake griddles. They just get wiped and another coat of oil.
Bill
Administrator
Maybe but. I'd be afraid it might melt them. Maybe I should try with one that isn't savable.
Bill
Administrator
no 12V on 6 amp setting
Bill
Administrator
I know where some more are. now that I know how to spruce them up I'll be going back for some.
Bill
Administrator
Yeah my pan is back in the tub. I put to much oil on it and set the oven to hot. burnt a brown glaze right back on it.
I'll get it, I'm persistent if nothing else...
Teeder
5 year old buck +
I'm looking for a "Erie" smaller than an 8, if you happen to see one.
Here's another griddle that the wife picked up. Needs cleaning up, but should be nice.
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Bill
Administrator
I'll look when I get back to the junker spot I found these. I know there where some smaller Griswold's, Not sure on the Erie. There was a Griswold dutch oven I'm kicking myself for leaving. Hopefully its there when I get back.
Tree Spud
5 year old buck +
Yeah my pan is back in the tub. I put to much oil on it and set the oven to hot. burnt a brown glaze right back on it.
I'll get it, I'm persistent if nothing else...
Cast iron as a metal is very porous. Adding light layers, heating, cooling then repeating the process is a lot like applying polyurethane to a table or countertop. Adding the layers allows the oil to build-up that surface filling the porous gaps in the pan as the metal will expand and crack. That is also why a slow cooling process in the oven is important so you don't contract the metal too quickly.
hunts_with_stick
5 year old buck +
So will something like this work?
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