Dang, THAT'S going to take a lot of vinegar! That is one I would do the electrolysis on if I could find a big enough vat.
Are you referring to the pan or the stove? Just needs some TLC with a wire brush and alittle elbow grease
skip the vinegar! fund a place that specializes in dry ice blasting. It will take every spec of rust off and not harm the surface. Then you can stove black it and get that beauty cranking out some heat!
I'm not, just having to take my time due to injuries. I like doing things myself, labor of love Current progress
So I’m pretty sure I’m doing this wrong. How smooth are the cooking surfaces on your pans? This one was lye soaked and cooks fine, but it’s not “like glass”. Is this really burnes on food?
Not sure what you have there... my old ones are like glass. The new Lodge, not so much. Did you try to cook on it yet? It may perform better than you think.
the more you use and scrape the pan, metal spatula, and use a chainmail scrubber, the smoother it will get.
Ohhhh that a nice piece. 2nd's on Bushmans words, as long as foods not sticking keep going. and the chain mail is your best friend. I never use soap on mine, just hot hot water and the mail. Even burnt on can be scrubbed away, then heat dry and re-oil.
also , dont be afraid of FATS! or heat!. A lot of times food sticking, is a result of not enough fat, or too low or waaaaay to high temps
For those of you cleaning old cast iron in a lye bath, how are you disposing of the water/lye when you are done? I have about 10 pieces from my wife’s Gramma that need to be restored, but I don’t see myself doing any more than that. I don’t need a tub of lye in my garage for the next 10 years!
