Wagner and Griswold Society (WAGS) Forum
Cast Iron (general info) => Cleaning and Restoration => Topic started by: Craig Allison on August 22, 2023, 12:41:47 PM
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On a couple of pieces, I followed standard seasoning procedures but as the pan cooled to around 250 or so I repeated the process.
It seems to have worked but I'm just worried that complete cooling is an important part of the process.
What do the experts say to this process?
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Cooling is not that important. Some people here actually "hot season" their cast iron. That means they are applying a second coat with the piece around 500 degrees F. It is really "restorer's choice" when seasoning iron. It depends on how comfortable (and careful) you are seasoning an already hot pan.
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Craig, No expert here. But if the finish product pleases your eye, do it to it! :thumbsup:
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Craig, I hot season my iron with no problems (except of course the risk of getting burned while applying new seasoning materials). To do this I preheat the oven, when it reaches 450F I apply the seasoning material, roast for 1 hour, pull out the piece, apply a new round of seasoning material, back in the oven, etc. The most I have ever done is 5 coats of seasoning in serial fashion. I let the pan cool only when I turn off the oven after the final coat of the day.
The best advice I received when I joined WAGS was read up on seasoning, pick a method, try it, if it works, continue. If it doesn't work, ask for help. :wink: :wink: :wink:
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Craig, I use the sleeve from an old shirt folded and tongs to apply Crisco, remove the hot pan from the Weber grill, apply a new coat of Crisco, back into the grill and keep heating to the smoke point again, I usually apply 5 to 7 coats before letting the pan cool down, why lose the heat in the pan between applications when all you are doing is Appling more Crisco to achieve a deeper seasoning.
Be as quick as you can to not lose too much heat from the pan, helps to speed up the process, a good pair of welders gloves comes in handy too.
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I 2nd. Tom on the Weber grill :thumbsup: Keeps everyone "INSIDE" the house happy! :vrolijk_26:
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The menfolk kicked me out of the kitchen MANY years ago to the Weber Grill and the Great Outdoors! :grin: :grin:
I have heavy duty huge cardboard tray boxes (the kind Carpet Squares come in). I line with HD Aluminum Foil to plop a skillet in to season!
Only the ones I decide to use.... all others are coated with low heat (indoors) and Food Grade Mineral Oil. :wink:
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Cheryl, can you post a photo of your foil-lined cardboard box set up? I'm having trouble visualizing it.
Back when I was married, I waited until my ex-wife and her sister went on vacation, then I took a few days off from work to have a cast iron seasoning and Grateful Dead marathon. They would come back from vacation and had no idea what I had done. :wink:
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Here ya go! Different sizes... Largest is the Carpet Square Box.
After covering the inside with HD Aluminum Foil, I would then have another square of cardboard to set the pan on!
When the inner square got gunked up, pitch it and replace.
Costco is a good source for large 'flats' also!
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Cheryl that's quite the seasoning set-up you have there! Mine is quite disorganized by comparison!
I took a few days off from work to have a cast iron seasoning and Grateful Dead marathon.
I hope that included a few rounds of "Ripple" (pun intended).
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Quote from: Jim Glatthaar on August 28, 2023, 11:50:25 AM
I took a few days off from work to have a cast iron seasoning and Grateful Dead marathon.
Quote from: Sandy Glenn on August 28, 2023, 6:37:03 PM
I hope that included a few rounds of "Ripple" (pun intended).
... and "A Touch of Gray"
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Cheryl, does the foil lining protect the cardboard from burning or do you have to season at a temperature below the burn point of cardboard (whatever that is)?
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It was more to provide a double layer to protect the resin folding patio table that the box was sitting on! :smiley:
I have always used High Heat Seasoning... 475 ° to 500°. (and to help absorb excess oil). I never had any problem with burn thru.
I rarely do traditional seasoning anymore, because there is no way I'm EVER gonna use them all. (and unused, seasoned pans tend to turn color if not used).
So now it is easy, peasy low heat and coat with Food Grade Mineral oil after restoration. :smiley:
No fumes or smoke either! (225° max temp)....
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Maybe ideas for a future convention: how to season on a Weber grill; which is better gas or charcoal; winter outdoor seasoning of cast iron? Or maybe a Casting Call article?
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Gas Grill for sure! :wink:
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Cheryl, with the low heat/mineral oil seasoning, is the pan heated and then oiled?
Curious minds...
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Craig, yes. I place the item in a large restaurant size aluminum roasting pan, and heat to 225°. then pull it out of the oven, coated liberally and place back in the oven for 30 + minutes.
Pull it out and wipe down oil from the pan (paper towels), until it 'appears' dry. :smiley: Then wipe again.
Sop up excess oil in aluminum pan and scrub it well with soap and dry.
All mineral oil soaked paper towels go in trash can.
A word of caution: Food grade mineral oil has a VERY LOW smoke point, and FLASH point, so I don't want any drips into the oven.
The fumes once it smokes or catches fire are noxious to breathe.
It could be applied at a lower temperature, but I have found the above works well for me.
And no color changes over time and if dusty, then a rag with a trace or MO will make it pretty again.
If for some reason I would want to 'use' it, I just fire up the Weber Grill outdoors, place it on the grid and close the lid!
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Thank you.
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Craig, this page reinforces what WAGS is all about: telling people how some of us season their iron, what works and what doesn't work, or to forego seasoning and opt to protect the iron. There are many different ways to season iron so we each find our own special way of doing so.
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I have unused seasoned pans and have never seen any color changes.
What exactly should I be looking for?
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Craig, when I started into this, I seasoned everything. Began by using PAM, and finally settled on Crisco Shortening.
I stacked pans on the racks, and after 4 years give or take, I began to see color changes to brownish and a slight musty smell.
I got to the point where I realized I will never use them all, not even 1/16th of them if that, so I switched it up to mineral oil.
Can always do a seasoning down the road if I must.
Most of my users are less than perfect specimens with light pitting or sulphur pitting on bottoms, and my bacon skillet is a newer Wagner #12... so...
My cornbread skillet was my Mom's and one of the pans that got me into this obsession... lol.
She reclaimed it after I restored it, (it had been sitting in her basement for about 30 years).... and since her passing it is now mine again :smiley:
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Good to learn.
I have just a few that I'm sure won't get used. I'll keep an eye on em and deal with it at the time.
Thank you for the education. This place is the place to be.
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To those members who season their pans on a Weber grill, do you season them in cold weather? Or just when the weather is warm enough (I would guess over 40 degrees)?
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Jim, Depends on the Outside Temperature, and whether the grill can maintain a temp above 350-400 °. My Weber is a small "Q".... but could usually maintain if not windy (around freezing).
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Good to know, thank you. How large a skillet can you fit in it?
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I think I managed to season my #12 Wagner Bacon Skillet on the Grill...
All of my 14's got the Mineral Oil treatment, so no high heat needed. :wink: :wink: <code for I will never cook with a #14, given the high $$$ value, and I can barely lift them 'empty'... :crazy: >