Cast iron appreciation thread

[stillgriller]

A couple years ago, I found a Griswold No. 14 Duo-chrome skillet at my local thrift shop, chrome intact. Wasn’t sure what to make of it, but it turned out to be quite rare and valuable.

[acast285]

A couple years ago, I found a Griswold No. 14 Duo-chrome skillet at my local thrift shop, chrome intact. Wasn’t sure what to make of it, but it turned out to be quite rare and valuable.

Oh wow, yea if the chrome was intact, it would be worth over $1000!

[Jasonkuse]

I have a #8 BSR with a smooth as glass inside. I am having trouble getting a good season to stick. Any suggestions?  I have seasoned multiple times with a little success, but eventually seasoning starts to flake off.


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[acast285]

I have a #8 BSR with a smooth as glass inside. I am having trouble getting a good season to stick. Any suggestions?  I have seasoned multiple times with a little success, but eventually seasoning starts to flake off.


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What fat/temp/time are you using to season?

[Zrschaef]

I have a #8 BSR with a smooth as glass inside. I am having trouble getting a good season to stick. Any suggestions?  I have seasoned multiple times with a little success, but eventually seasoning starts to flake off.


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What oil are you using to season with? Time &Temp? Also was it sanded or cleaned with a wire wheel?

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[Jasonkuse]

I’ve used vegetable oil, canola oil, and vegetable shortening. Temps range from 350-450, and in all cases, my temp was at 1 hour with a slow cool down in oven. Originally cleaned with a coarse steel scrubber pad. The seasoning on the inside side walls is great, but the bottom doesn’t seem to hold. I’ve quit cooking acidic foods and use plastic or wood utensils now which helps a little.


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[Zrschaef]

I’ve used vegetable oil, canola oil, and vegetable shortening. Temps range from 350-450, and in all cases, my temp was at 1 hour with a slow cool down in oven. Originally cleaned with a coarse steel scrubber pad. The seasoning on the inside side walls is great, but the bottom doesn’t seem to hold. I’ve quit cooking acidic foods and use plastic or wood utensils now which helps a little.


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Interesting, I use 450 with most oils, sometimes 500. Less than that and most won't polymerize. As you use the pan the seasoning won't stay black. It will constantly change, maybe post a picture of your pan so we can see what you're working with?

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[Zrschaef]

Just got this old gatemark out of the lye tank and gave it a good scrubbing. Still needs seasoned but I think it's going to turn out great!

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[acast285]

I’ve used vegetable oil, canola oil, and vegetable shortening. Temps range from 350-450, and in all cases, my temp was at 1 hour with a slow cool down in oven. Originally cleaned with a coarse steel scrubber pad. The seasoning on the inside side walls is great, but the bottom doesn’t seem to hold. I’ve quit cooking acidic foods and use plastic or wood utensils now which helps a little.


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From what I've learned, it's pretty important to start with a clean surface, if there is any old seasoning under your new applications it will never stick. Also another tip to note, is you must surpass the smoke point of the oil that you are seasoning with and to make sure that the coating of oil is very very thin.

From what I've read about different oils for seasoning is the more polyunsaturated fats and higher smoke point in the oil the better. I personally use organic grapeseed oil and bake at 350F for an hour, then increase the temp to 450F and then bake another hour and then turn off of the oven and let everything cool down naturally. 3-6 thin coats should get you right.

[Jasonkuse]

Here’s pics of the pan.


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[acast285]

Here’s pics of the pan.


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Yea I think I would start over. Try searching You Tube for "Easy-Off Method". I would recommend 3 rounds of that with a good scrubbing and oven drying before starting the seasoning process.

[michaelmilitello]

Is the seasoning not sticking or is it just dull from use?   My Wagner and Griswold pans look similar but are quite nonstick.   

Sometimes the best solution is to just use it. 


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[Jasonkuse]

The picture is after I scrubbed with an abrasive pad and soap. The seasoning will start to stick after using it, but if I cook something acidic or use metal utensils, it starts to flake off. That’s when I scrub and try again.


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[acast285]

It looks like you may be scrubbing past the seasoning, leaving it too thin to withstand cooking. There are multiple videos online on how to safely clean cast iron to keep your seasoning intact and to continue building on it with every cook.

[stillgriller]

Here’s pics of the pan.


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You could start over, or you could use the salt, potato skins and/ or onions method with your choice of butter or oil. Plenty of videos on that, but basically you let them fry up in the pan, eventually they burn up and the pan is darker for it. Ditch the steel scrubbing pad…. And vow to never use anything metal to clean it again! Just wipe it out with a paper towel and warm water, drying immediately after. Good luck.