Cast Iron Revisited

Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.

  1. Zeek

    Zeek Member

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    So in addition to using the Ringer to clean my cast iron and carbon steel pans, I put them back on the burner again for about a minute and wipe them with a damp paper towel to make sure they are good and dry. The paper towel looks like this when finished. Any of you guys do the same?
    20171222_132845.jpg
     
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  2. Expat

    Expat Expat™ Knives Staff Member

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    From what I can see of the pan in the bottom of the photo, it looks like the seasoning is gone?
     
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  3. Zeek

    Zeek Member

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    Yeah this is an odd looking pan. It's my grandma's old Griswold. IDK about the seasoning. I Can tell you the bottom is smooth as glass and absolutely non-stick. It's my daily user. I was just wondering about wiping and drying after or as part of the cleaning process and if anyone does the same and sees the same dark brown residue.
    20171222_154337.jpg 20171222_154404.jpg
     
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  4. Expat

    Expat Expat™ Knives Staff Member

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    Yes, my paper towel will look the same sometimes as well. It’s residue that hasn’t bonded to the metal yet. Or the residue that isn’t fat.
     
  5. Boker55

    Boker55 Member

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    That’s not by chance a plated skillet is it?
     
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  6. Zeek

    Zeek Member

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    Sheeit IDK...
     
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  7. Bushman5

    Bushman5 Member

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    dude man.......lightly coat that pan with Crisco, then wipe it all off and put it in the oven for an hour @ 375 - 400.......

    repeat at least a few times....
     
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  8. Zeek

    Zeek Member

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    Just Googled it... seems likely, nickel plated.
     
  9. Zeek

    Zeek Member

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    Why???
     
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  10. Boker55

    Boker55 Member

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    See page 19. I believe you have there a plated skillet. Very cool.
     
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  11. hopsbreath

    hopsbreath Member

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    That’s a very cool pan. I’m super jealous
     
  12. Bushman5

    Bushman5 Member

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    its got no seasoning on it! looks like one of my iron pans when i pull it out of the lye tank and wash it. Bare metal. :D
     
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  13. olderguy

    olderguy Member

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    YUP !!! Or olive oil !
     
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  14. anrkst6973

    anrkst6973 Member

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    We modern souls get a bit obsessive about things being "clean". Cast iron can be wiped out with a piece of newsprint or other pulp paper and cooked in next time. It's being heated to beyond sterilization anyway. My Momma had 2 pans that set on the stove and never saw soap that I can ever remember. Burnt in or crusty messes got ringered out with well water and they went back on the burner to heat dry. 4 boys, 2 girls and parents ate every type of cooked critter you can imagine from them for near 50 years and nobody died. :)
     
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  15. Expat

    Expat Expat™ Knives Staff Member

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    17" Lodge pan going to see some action tomorrow:


    thumbnail.jpeg
     
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  16. Zeitgeist

    Zeitgeist Member

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    [​IMG]
    [​IMG]

    I inherited this cast iron kettle from my wife's grandmother. I don't know much about it other than that they used it on their woodstove when she was growing up and that it's bottom fits into the hole for the burner plates of a woodstove. It doesn't appear to have been used for decades, just sat as a decoration on top of a cabinet in her house.

    Just curious from the cast iron gurus here of any history on these and if I should do the normal reseasoning process with it so I can start using it?
     
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  17. Boker55

    Boker55 Member

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    20171224_171323.jpg
     
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  18. Bushman5

    Bushman5 Member

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    those were used to humidify the home all day. Go right ahead and season it inside and out with whatever you use (crisco, REH, oil etc) and bake it in the oven for an hour. Repeat a few times and use it!
     
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  19. Zeitgeist

    Zeitgeist Member

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    Thanks brother much appreciated!
     
  20. OKcherokee

    OKcherokee Member

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    Just got an 11” lodge enamel coated skillet.
     
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