Electrolysis Setup Amps? Seasoning?

[g0028069]

Didn't Roger Barfield say that he used a gas grill to season his ci?  I used my grill one time to season a new Lodge 5 skillet and the seasoning stuck to the grill and came off the pan edge and handle.  My wife will not accept it in the stable with the Griswolds.  It has been used everyday for several months and it still has light spots were the grate on the gas grill touched the pan edge and handle.  It is an ugly little spud!

Lee, it sounds like you should use the camp ovens and the outside cooking facilities as the smoke detectors have taken over the house!

[Roger Barfield]

Didn't Roger Barfield say that he used a gas grill to season his ci?

I do.  I use my weber gas grill all the time.  In fact that is what I used to season the Indian skillet I sold Perry.  I heat the grill to 450 and then put the cleaned iron on for 30-60 minutes to even the color.  I let it cool down some and apply the crisco while it is hot and it smokes.  A thin even coat and wipe all excess off.  Then heat at 400 for an hour and turn off.   I haven't had any problems that way other than the occasional burnt knuckle while applying the oil.

[moosejaw]

I started using my portable oven in the garage for seasoning, because I was constantly setting off the smoke detector when seasoning in the house.  No, I don't use a bucket of lard when I season a piece.  I apply a very thin layer of Crisco to a warmed skillet.  It is still enough to set off the smoke detector.

[Bob Logan]

I season all the time with my oven in my house and I have 2 smoke detectors not more than 10 feet away from the oven and they have never gone off. (yes they do have batteries in them!). When I used to season with liquid vegetable oil I got quite an odor in the house. Since switching to Crisco I get just a very very slight odor but no smoke.
  
Bob

[Al Andrews]

I think the amount of oil that is left on the item before seasoning has a lot to do with the amount of smoke.  As I mentioned before, I apply my Crisco while the item is cooling down from the 450 degree pre-seasoning cycle.  In doing this it is easy to get the excess oil off the item.  I don't have any smoke and the pans come out with a hard, non-sticky, finish.

Al

[Duke Gilleland]

The first time I used the grill to season, I got the stripes also. Now I lean the handle up on the inner edge of the side when I apply the Crisco. No problems since. Great in the summer as it keeps from heating the house up ;)

[junkswap]

I have always had great luck using crisco on hot iron to season it. But A friend told me to heat A piece of iron to 500 in the oven not 475 or 450 but to be sure the iron reached 500.
He said turn off the oven remove the iron and smear the crico on just as hot as you can stand touching it.

He said the 500 temp does something to the iron . That causes it to be blacker after seasoning . Just like there are many shades of A color. Sure enough after doing this the iron seasons out A darker black. It gets jet black ( as I call it) Just A lovely black color!
B/w

[g0028069]

Roger,
Do you apply shortening to the grill grates?  Are the grates brushed clean?  Do you need aluminum foil under the ci item?  I got the temperatures and times, but what are the particulars regarding the grill grate/ci interface?  Cuz I'm fixin' ta do a bunch of ci this weekend and would rather do it in the beautiful Texas weather.
Thanks.

[Roger Barfield]

Roger,
Do you apply shortening to the grill grates?  Are the grates brushed clean?  Do you need aluminum foil under the ci item?  I got the temperatures and times, but what are the particulars regarding the grill grate/ci interface?  Cuz I'm fixin' ta do a bunch of ci this weekend and would rather do it in the beautiful Texas weather.
Thanks.

I don't put anything on the grates.  I heat the grill first to make sure there is no moisture.  Then brush off the grates with a wire brush to get the carbon off.  Then put the bare, clean iron on the grates with nothing on it.  I heat them up to 450 and darken.  The crisco goes on very thin coat while hot.  It smokes, that seems important.  Wipe off excess.  Be sure to put them on the grates upside down when you return them to the grill and season away.