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Cast Iron Seasoning Help
Posted on 8/16/23 at 6:48 pm
Posted on 8/16/23 at 6:48 pm
I am in the process of cleaning a few donated cast iron pieces in a lye bath. They were horrible. Carbon was caked on as thick as I’ve ever seen. I cleaned them in the lye bath, dunked in a 1:1 vinegar/water solution, scrubbed with some steel wool and washed with dawn. I finally put them in the oven at 200 to dry before oiling. Out of the oven, they are covered in a rusty haze.
What do I do? Redo the vinegar bath? Wash and dry again? Oil and wipe clean?
What do I do? Redo the vinegar bath? Wash and dry again? Oil and wipe clean?
7
Posted on 8/16/23 at 6:53 pm to WeagleEagle
Oil and put in oven for 350-400 for an hour. Remove and wipe clean. Oil and repeat several times. Then cook some cornbread several times. It will get better each time.
Posted on 8/16/23 at 6:58 pm to MeridianDog
That is my plan. Don’t worry about the rusty haze? Wipe it with oil until the rag is clean?
Posted on 8/16/23 at 7:03 pm to WeagleEagle
Another example of why the juice isn’t worth the squeeze when it comes to cast iron cookware.
Posted on 8/16/23 at 7:11 pm to WeagleEagle
Don't worry about the haze. After one or two times through the oven, with paper towel wipes after it comes out, it will be gone.
Posted on 8/16/23 at 7:14 pm to MeridianDog
Thanks a lot. The juice is definitely worth the squeeze to me.
Posted on 8/17/23 at 7:48 am to WeagleEagle
agree with the rust haze issue.
Cook's Illustrated has had a method of seasoning which is a bit of a pain but leaves a very slick surface. The method uses flaxseed oil with repetitive episodes in the oven (like the above mentioned method with plain vegetable oil) but the flaxseed seems to leave a better bonded surface. You can google the details.
Cook's Illustrated has had a method of seasoning which is a bit of a pain but leaves a very slick surface. The method uses flaxseed oil with repetitive episodes in the oven (like the above mentioned method with plain vegetable oil) but the flaxseed seems to leave a better bonded surface. You can google the details.
Posted on 8/17/23 at 8:21 am to WeagleEagle
quote:
Don’t worry about the rusty haze?
It is flash rust and not a problem.
Season away.
I would stay away from Flax seed oil. People have had problems with it flaking off.
I went back to Crisco shortening a long time ago.
It works.
Posted on 8/17/23 at 11:54 am to btrcj
quote:SO glad to know that. I used to buy old ones at auction and re-season them. I’ve always felt guilty for not using it- thinking it was the best.
I would stay away from Flax seed oil. People have had problems with it flaking off.
Posted on 8/17/23 at 1:04 pm to Quatrepot
Just flash rust. Set the oven for 250. Wash it off with water, dry it immediately, then put on the stove to heat up. Once you feel it getting hot, add your seasoning oil (I have been using grape seed oil), rub the oil all over the piece, including the bottom and the handle, then bake in the oven for 20-30 minutes.
Repeat the heat on stove top, oil, and bake cycle a couple of times. Cook in it. Corn bread and hash browns are good things to cook on a newly restored piece. And just keep cooking on it.
I have a couple of pieces to strip and season, but will wait until cooler weather.
Repeat the heat on stove top, oil, and bake cycle a couple of times. Cook in it. Corn bread and hash browns are good things to cook on a newly restored piece. And just keep cooking on it.
I have a couple of pieces to strip and season, but will wait until cooler weather.
This post was edited on 8/17/23 at 1:04 pm
Posted on 8/17/23 at 1:32 pm to Mo Jeaux
quote:I’ve never had to re-season one that I’ve had/kept. If they are not neglected they are not trouble.
Another example of why the juice isn’t worth the squeeze when it comes to cast iron cookware.
Posted on 8/17/23 at 2:46 pm to btrcj
quote:
I would stay away from Flax seed oil. People have had problems with it flaking off.
I think you have a point, to an extent. It has been awhile since I've used the technique with flaxseed oil. I do have a couple of pieces that have maintained the surface and it is Teflon-like, but a couple of others didn't seem to form correctly or as well. I attributed it to my technique variability and not the oil, but I could be in error. I might try the Crisco with the Cook's Illustrated process (I think they advocate a higher temp/longer times).
Posted on 8/17/23 at 2:47 pm to WeagleEagle
A thin coat of rust is easily cleaned with Coke and steel wool. The active ingredient is phosphoric acid which converts iorn oxide to easily removed iron phosphate. When clean dry very well then rub on vegetable oil. After oiling, heat in oven. As any residual water evaporates the oil will keep the hot metal from oxidizing.
Some people make seasoning too complicated. Just fry something a few times wiping the pan a paper towel... no soap.
Some people make seasoning too complicated. Just fry something a few times wiping the pan a paper towel... no soap.
Posted on 8/17/23 at 3:23 pm to Quatrepot
My skillets are pretty much perfectly seasoned and flax oil has never touched any of them. The base of my seasoning is probably Crisco or bacon fat, applied during cooking over 30 - 40 years ago, maybe 50, since the wife and I have been married 53 years and still cook in the cast iron we got when we were first married. Back then, we only cooked with Crisco, unless frying bacon. I have always said folks make seasoning their cast iron too complicated. At least for me, it is a very simple process. the biggest thing I would say is avoid cooking tomato in your cast iron.
Posted on 8/17/23 at 4:07 pm to WeagleEagle
just oil them
Posted on 8/17/23 at 6:34 pm to btrcj
quote:
I would stay away from Flax seed oil. People have had problems with it flaking off.
Yeah it does flake off… and it takes a bunch of coats. It looks fantastic though before it starts to flake off.
Posted on 8/17/23 at 8:10 pm to WeagleEagle
Cook
Wash
Dry
Oil
Repeat
Wash
Dry
Oil
Repeat
Posted on 8/17/23 at 9:19 pm to WeagleEagle
You will get some good advice here I have a close friend in Baton Rouge that has the most unbelievable collection of cast iron expensive stuff in fact I think he moved it out of a safe and to almost like a museum sort stuff has been collecting this for years
Posted on 8/17/23 at 10:41 pm to btrcj
quote:
I would stay away from Flax seed oil. People have had problems with it flaking off.
I went back to Crisco shortening a long time ago
couldnt agree more
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