Seasoning/Curing a New Cast Iron Pot

I've got a skillet that has rusted very slightly. Any ways of knocking that rust off other than sand blasting it?

quote:

---

I've got a skillet that has rusted very slightly. Any ways of knocking that rust off other than sand blasting it?

---

Wire Wheel on a grinder

quote:

---

Any suggestions?

---

All suggestions above work and by all means do those, but the one thing I find works best is to fry in it. Fry, fry and fry some more. Leave the oil in it a day or so afterwards and just wash with Dawn dishsoap and a rag. No brushes or pads. It takes time but it will season. My pots have bottoms that are so smooth they look painted. This makes for good cooking and easy cleaning once seasoned properly. The smoother the better.

Ive been leaving bacon grease in mine for a few hours then cleaning and then bake in the oven, then make a delicious steak. It works out well on several fronts

Fry something in it..... I cooked a few gumbos in my 12 over the holidays and the bottom was getting a little un-seasoned...

Fried some chicken tenders last night and it's back to tip top form.

quote:

---

ve got a skillet that has rusted very slightly. Any ways of knocking that rust off other than sand blasting it?



Never sandblast a good cast iron pot..


50%/50% vinegar/water solution for 12-24 hours should work. Do not let it soak over 24 hours.


For seasoning - preheat cast iron in the oven @ 350 for 1/2 hour... then remove and apply a very thin layer of Crisco shortening over entire piece while still hot.

Raise oven temp to 450 for 2-3 hours then turn off oven, leaving pot in the oven.

---

What he said

it takes about 7 thin layers to get the right color . If the layers are thick it will be splotchy, etc.

You can use electrolysis to get it offa s well, but it takes a battery charger, etc. But it works great.

Great article.

Now I have a question.

Exactly what is "seasoning" and what is the purpose?

I read lots on how to do it, but don't really understand what it is and why to do it.

And what is it supposed to look like when it is properly seasoned?

that is a good read, that i came across a while back.
FYI from experience. i did a bunch of pots with straight light coats of flax oil as she explains, but another forum pointed out the flaws in that plan.

She had an oven that would only go up to a certain temp. If you season it at like 500 degrees it apparently makes the bonds degrade, going against her philosophy.

For me, cooking eggs on a range or pancakes and the outer layer of seasoning and the most smooth layer. Magnified when putting water to boil off the junk/clean the pot.

If you use flax you should use season at a lower temp.

I have beeen experimenting with the stuff from Bass Pro that they sell in their pot area lately.

But you have to do thin layers to get the most consistent coatings


eta pot porn pics

quote:

---

pot porn pics

---