First time use of reconditioned CI

[Mark Zizzi]

So my Erie skillet is out of the lye bath and all scrubbed clean. It came out great. It is seasoning in the oven right now. I'm just wondering if it is good to go at that point? I have a couple rib eyes waiting to be sizzled, but I don't want any funny taste imparted. Should I cook up something I can toss the first time or two, or should it be good to go. Thanks.

[Cheryl Watson]

Depends... on how you cleaned it, and how many coats of Seasoning you have applied.  :)

[Mark Zizzi]

Hi Cheryl..Well, I soaked it in lye bath for 5 days. Scrubbed with SS scrubbie and fine steel wool. Then lots of hot soapy (Dawn) water. rinsed well and dried. I plan to do 3 coats with Crisco.
Oh, here's another question..do you let it cool completely before repeating...or can it still be hot/warm.  :)

[Cheryl Watson]

Derusting??? I ask because I have not had a single ERIE yet that did NOT require some rust removal.

When seasoning for using, I do High Heat seasoning, and apply every coat to smokin' hot pan. :)  I want it hot, helps thin out the oil and carbonize on contact.  Depends on the oil used, when that occurs.
Assists in developing improved manual dexterity also.
<secret code for exercise to avoid Burnt Fingers!> ;D

[Mark Zizzi]

Nope, no rust on it at all. This thing was armor clad in crusty black crud almost a 1/4 inch thick except for cooking surface and center of bottom..must have protected it from rust, I guess.
 I know you have to apply to a hot pan..but I meant do you let it cool, (like it says in the guide here) then get it  hot again?..or can you reapply more crisco after the 30 minutes of baking without waiting for it to cool.

[Cheryl Watson]

I dry my pieces in the oven at 250° for 20 minutes (after drying thoroughly with paper towels first).

Increase oven temperature in increments to 500°.
Remove piece, apply oil, wipe down.
Return to oven for 1 hour.
Repeat.  No cooling.

[Mark Zizzi]

Perfect...thanks Cheryl  8-)

[Mark Zizzi]

Third coat almost done...I'm guessing it's good to go. I'll let you know how those ribeyes come out...I'm goin for it!  8-)

[Mark Zizzi]

Update..
Bone-in ribeyes were to die for.
Bring steaks to room temperature
Massage in a generous dose of Dinosaur "Cajun Foreplay"..if you're not familiar with that, look here:
http://www.dinosaurbarbque.com/store/product/8_cajun_foreplay_spice_rub
You can thank me later.
Garlic smashed potatoes
Fresh green salad

Weber, eat your heart out!  So good... ;) 8-)