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Author Topic: New to older cast iron  (Read 1569 times)

Offline Pete Greg

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New to older cast iron
« on: November 07, 2014, 10:03:06 PM »
Have been using new Lodge skillet and dutch oven for years without issues.
Decided I wanted to see if something older would be something better?
Bought a #8 skillet, #9 skillet and #9 griddle

None of them looked terrible, probably the worse on the outside was the #8

Soaked them all in a bag with oven cleaner over night
#9's looked clean to metal to me. I can see the machining marks on the griddle.
#8 still has patches and layers of gunk on it.

So I am soaking #8 again.
#9's I washed and attempted to season in the oven with Crisco

When the pans are hot and I wipe the paper towl in the pan I am still getting brown.  Is this normal?
Tried to fry an egg in a hot pan with plenty of oil in the griddle.
Stuck to the bottom.

Guess tommorow I fry some bacon?

Maybe I did not get the pans that clean?
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Offline Russell Ware

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Re: New to older cast iron
« Reply #1 on: November 08, 2014, 10:54:03 AM »
Pete, if you are still getting material buildup on a paper towel, it sounds like the pan is not clean down to bare metal. After you wash the oven cleaner off, are you giving it a good scrub in soapy water with some stainless steel wool? If it is still looking rusty after that, you will need to use some 50/50 mixture of vinegar and water to remove the rust. Then another soapy scrub before a final dry, coat with Crisco and an hour @500F in the oven.
Have you read through the sticky thread about cleaning at the top of this Cleaning and Restoration Board?
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Offline Cheryl Watson

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Re: New to older cast iron
« Reply #2 on: November 08, 2014, 11:17:38 AM »
Pete, Cleaning CI is usually a two step process:

1. DeGunk/Remove old seasoning and oils

2.  Remove Rust

The oven cleaner will accomplish step 1.
It will NOT remove rust/oxidation.

A soak in a 50/50 white vinegar/water solution with checks every 30 minutes, will remove rust. 
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Offline Claudia Killebrew

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Re: New to older cast iron
« Reply #3 on: November 08, 2014, 01:15:18 PM »
When you get them all clean, you need a couple of rounds of seasoning before you can even think of doing eggs in them. Bacon will probably make a sticky mess in your pan with all that sugar in it. I would have added you don't need a hot hot pan, but if you've been using a modern Lodge, you already know that.
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Offline Pete Greg

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Re: New to older cast iron
« Reply #4 on: November 08, 2014, 04:49:04 PM »
2 rounds of Crisco seasoning in the #9 skillet.
bacon and eggs were perfect.
No complaints on sticking.
Has a second pan making bacon also.
This was a newer mineral pan - there is a difference using this pan.

Did not try the #9 griddle yet.  Did a 500F Crisco in the oven again.

Still working on the grundge on the #8 skillet.
#8 also does not sit very flat like the other 2.
Hope I did not pay too much!

Now looking for a dutch oven. Not sure if I want a #8 or #9....
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Offline Mark Zizzi

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Re: New to older cast iron
« Reply #5 on: November 10, 2014, 06:29:17 AM »
Quote
This was a newer mineral pan

A what?  :-?
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Offline Pete Greg

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Re: New to older cast iron
« Reply #6 on: November 11, 2014, 10:08:52 PM »
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Offline Duke Gilleland

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Re: New to older cast iron
« Reply #7 on: November 12, 2014, 05:28:06 AM »
Best I can make out is De Buyer is "made" in France. At least that is what they want you to think :-/
A pressed carbon steel pan :-/
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Offline Mark Zizzi

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Re: New to older cast iron
« Reply #8 on: November 12, 2014, 06:25:18 AM »
Never heard them called a mineral pan before. Learn something new every day.
Pete, you say there was a difference using this pan, but don't say what the difference was.   :-?
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