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Message
Grinding & Curing Cast Iron Jambalaya Pot
Posted on 6/30/18 at 10:59 pm
Posted on 6/30/18 at 10:59 pm
I figure I'd share since I relied on a ton of different threads from here, most of which have had the images deleted, in case anyone is planning on this in the future. I'm sure there are other ways, but this is what worked for me.
I have a 15 gallon R&R setup that I've cooked on 6-7 times. As with most modern cast iron, it was a pretty rough finish. I'm using it this week and saw I had a little rust, so decided to grind some of the texture off today and re-season.
Before:
Close-up:
I used a cordless hand-drill, an Avanti 4" Quick Strip Disc, and a Diablo 5" Sanding Disc with 40 grit, 80 grit, and 180 grit paper. I mostly relied on the 40 grit discs, I went through about 7 of them. You wear them out quicker than you'd think, because the curve of the pot basically makes only the outer part of the discs useful. Also you'll definitely need a mask, dust gets everywhere.
After using the Avanti:
Closer:
After the 40 grit, and hitting the entire pot with a single 80 grit and a 120 grit disc.
I didn't use water on it to avoid flash rusting, I used very little oil on paper towels to wipe all the dust out until the paper towels started coming out clean. Took like 1/2 roll of paper towels.
Decided to try Opie's method of seasoning since I don't have a place to make a fire. I put two of the bricks of Crisco shortening in, and spent about 30 minutes using the paddle to coat the sides of the pot while on low/medium.
I raised the temp till I began seeing smoke, and continued coating the sides until the smoke was too heavy to see. Then, this happened, as intended.
Cut the fire off, let it burn itself out. Had a little flaking right in the middle where the oil pooled, so I did it again with a very light coat of oil, but just let it smoke this time for about 30 minutes.
Wiped it all out.
Rain started this afternoon, gonna continue working on the seasoning tomorrow.
Took me about 3 hours total, but mostly because of continuing to wait for 2 batteries to recharge. Probably 90 minutes of grinding and sanding in all.
I have a 15 gallon R&R setup that I've cooked on 6-7 times. As with most modern cast iron, it was a pretty rough finish. I'm using it this week and saw I had a little rust, so decided to grind some of the texture off today and re-season.
Before:
Close-up:
I used a cordless hand-drill, an Avanti 4" Quick Strip Disc, and a Diablo 5" Sanding Disc with 40 grit, 80 grit, and 180 grit paper. I mostly relied on the 40 grit discs, I went through about 7 of them. You wear them out quicker than you'd think, because the curve of the pot basically makes only the outer part of the discs useful. Also you'll definitely need a mask, dust gets everywhere.
After using the Avanti:
Closer:
After the 40 grit, and hitting the entire pot with a single 80 grit and a 120 grit disc.
I didn't use water on it to avoid flash rusting, I used very little oil on paper towels to wipe all the dust out until the paper towels started coming out clean. Took like 1/2 roll of paper towels.
Decided to try Opie's method of seasoning since I don't have a place to make a fire. I put two of the bricks of Crisco shortening in, and spent about 30 minutes using the paddle to coat the sides of the pot while on low/medium.
I raised the temp till I began seeing smoke, and continued coating the sides until the smoke was too heavy to see. Then, this happened, as intended.
Cut the fire off, let it burn itself out. Had a little flaking right in the middle where the oil pooled, so I did it again with a very light coat of oil, but just let it smoke this time for about 30 minutes.
Wiped it all out.
Rain started this afternoon, gonna continue working on the seasoning tomorrow.
Took me about 3 hours total, but mostly because of continuing to wait for 2 batteries to recharge. Probably 90 minutes of grinding and sanding in all.
This post was edited on 6/30/18 at 11:07 pm
Posted on 7/1/18 at 3:55 am to tLSU
Looking good, you need to cook foods with a lot of fat soon. Also after cooking and cleaning apply a light coat of mineral oil. Mineral oil is food grade, will not get rancid.
Posted on 7/1/18 at 6:32 am to tLSU
Going through my late father-in-laws house a few years back I found a real old cast iron 6 qt. pot with lid. It was covered in surface rust and hadn't been used in ages and I took it home to clean up to see how things would turn out.
Like you, I sanded and scoured the entire pot and then began the seasoning process and now it is one of my go-to pots when cooking small quantities of my favorite dishes.
That thing is now jet black and the inside surface is almost slick as glass. You'd have to go out of your way to get food to stick to it since it is so well seasoned.
Like you, I sanded and scoured the entire pot and then began the seasoning process and now it is one of my go-to pots when cooking small quantities of my favorite dishes.
That thing is now jet black and the inside surface is almost slick as glass. You'd have to go out of your way to get food to stick to it since it is so well seasoned.
Posted on 7/1/18 at 9:10 am to tLSU
I need to grind down 2 of my new ones. Thanks for posting
Posted on 7/1/18 at 4:31 pm to tLSU
I used flapdisc/angle grinder on the same exact setup and it worked really well. The only issue I’ve had is the seasoning on the very bottom of the pot flaking off and not sticking to the metal. The guy at R&R said that the seasoning won’t stick well if the metal is ground down too slick.
Posted on 7/1/18 at 4:47 pm to tLSU
Just the thread I needed to see.
I was just about to toss a 5 gal pot due to extreme rust. It was given to me as I thought I could salvage it. After a couple vinegar baths to get the rust out I discovered some areas were so bad they had pitted. After seeing this I’m thinking I might be able to sand this down to a good base and reseason.
Thanks for the post
I was just about to toss a 5 gal pot due to extreme rust. It was given to me as I thought I could salvage it. After a couple vinegar baths to get the rust out I discovered some areas were so bad they had pitted. After seeing this I’m thinking I might be able to sand this down to a good base and reseason.
Thanks for the post
Posted on 7/1/18 at 4:54 pm to 4WHLN
quote:
After seeing this I’m thinking I might be able to sand this down to a good base and reseason
It is beyond repair. I'll be by to pick it up.
Posted on 7/1/18 at 5:07 pm to fightin tigers
too hot for pot seasoning right now!
recently brought mine to Krazy Kajun and just let them do it. money well spent
recently brought mine to Krazy Kajun and just let them do it. money well spent
Posted on 7/2/18 at 8:25 am to tLSU
Looks good buuut.......
Don't be surprised if you don't get minute black particles in the first batch or two of food. Cast iron is pourous and even though it looks and feels smooth you still have tiny holes that more than likely have stuff clogged in them and will be released into the cook. I would've suggested rinsing and dumping and heating to remove moisture before seasoning.
Hopefully you don't have this issue but don't be too surprised.
Posted on 7/4/18 at 1:56 pm to tLSU
The best way to clean rusted cast iron is by electrolysis. It will take it down to where it looks like original metal. Lots of stuff on YouTube on how to do it. Takes a while though.
Posted on 7/4/18 at 2:44 pm to caddysdad
Sand, or bead blasting works well too, and a hell of a lot faster.
Posted on 7/5/18 at 12:59 pm to caddysdad
quote:
How much does that cost?
Call Krazy Kajun and give him an idea of how bad it is and he'll give you a price. No more than $150 I dont think and that's for a bad one. He'll re-seaon it too. They keep pretty early hours during the summer cause it gets so hot in that shop.
Posted on 7/5/18 at 1:21 pm to caddysdad
quote:
How much does that cost?
Not sure what it costs to sand or bead blast now, but when I last had it done, I had a friend that did it for nothing in his auto shop.
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