Over the last year or so I have been doing battle with a couple of cast iron frying pans. Tried *all* the known tricks to make them non-stick like they used to be but to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned them. Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
-- Volunteer your idle computer time for cancer research http//www.grid.org/download/gold/download.htm
Over the last year or so I have been doing battle with a couple of cast iron frying pans. Tried *all* the known tricks to make them non-stick like they used to be but to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned them. Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
I'm almost willing to wager that they were Lodge's? ;-) -- K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain
Over the last year or so I have been doing battle with a couple of cast iron frying pans. Tried *all* the known tricks to make them non-stick like they used to be but to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned them. Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
Ah....the beauty of cast iron! Did the same thing many moons ago with some chunks of rust I'd gotten at a flea market. Started out with a wire wheel and ended up finishing with some 1200 grit wet emery cloth....still got 'em and still luv 'em! More recently, I picked up a 15 1/4 inch Lodge for $10...but coated with crud. This time I took my cue from Cook's Illustrated and put it in the oven during a cleaning cycle. All the crud flaked off and left it looking like new. Now if I could just figure out what to do with a 15 1/4 inch fry pan I'd be in business!!! :-)
Over the last year or so I have been doing battle with a couple of cast iron frying pans. Tried *all* the known tricks to make them non-stick like they used to be but to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned them. Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
Ah....the beauty of cast iron! Did the same thing many moons ago with some chunks of rust I'd gotten at a flea market. Started out with a wire wheel and ended up finishing with some 1200 grit wet emery cloth....still got 'em and still luv 'em! More recently, I picked up a 15 1/4 inch Lodge for $10...but coated with crud. This time I took my cue from Cook's Illustrated and put it in the oven during a cleaning cycle. All the crud flaked off and left it looking like new. Now if I could just figure out what to do with a 15 1/4 inch fry pan I'd be in business!!! :-)
Bubba
I have a #14 Griswold that is close to that size.
I use mine mostly for roasting. It easily holds a thanksgiving turkey, or two whole ducks! :-)
I love it! -- K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain
"Bubba" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Ken Davey said:
Over the last year or so I have been doing battle with a couple of cast
iron
Quoted message said:
Quoted message said:
frying pans. Tried *all* the known tricks to make them non-stick like they used to be
but
Quoted message said:
Quoted message said:
to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned
them.
Quoted message said:
Quoted message said:
Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
Ah....the beauty of cast iron! Did the same thing many moons ago with some chunks of rust I'd gotten at a flea market. Started out with a wire wheel and ended up finishing with some 1200 grit wet emery cloth....still got 'em and still luv 'em! More recently, I picked up a 15 1/4 inch Lodge for $10...but coated with crud. This time I took my cue from Cook's Illustrated and put it in the oven during a cleaning cycle. All the crud flaked off and left it looking like new. Now if I could just figure out what to do with a 15 1/4 inch fry pan I'd be in business!!! :-)
Ah....the beauty of cast iron! Did the same thing many moons ago with some chunks of rust I'd gotten at a flea market. Started out with a wire wheel and ended up finishing with some 1200 grit wet emery cloth....still got 'em and still luv 'em! More recently, I picked up a 15 1/4 inch Lodge for $10...but coated with crud. This time I took my cue from Cook's Illustrated and put it in the oven during a cleaning cycle. All the crud flaked off and left it looking like new. Now if I could just figure out what to do with a 15 1/4 inch fry pan I'd be in business!!! :-)
Bubba
Cook a 15 1/4 inch omelette? ',;~}~
Quoted message said:
You wanna measure, or you wanna cook?
Can I, do both?
Of course you can....but it always confuses me! :-)
How did you clean a cast iron pan in a self cleaning oven? Since you are supposed to remove the racks, I assume the combination of heat and weight would make the rack sag. Did you place it directly on the bottom on the heating coils?
Steve
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged Tools by Steve Bottorff Copyright January 2002 Knife World Publications www.sharpeningmadeeasy.com
"Steve B." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
How did you clean a cast iron pan in a self cleaning oven? Since you are supposed to remove the racks, I assume the combination of heat and weight would make the rack sag. Did you place it directly on the bottom on the heating coils?
Steve
The racks do not sag - the heat is nowhere near high enough for that. They discolor, that is why it is recommended to remove them. I have run my pizza stone thru the self-clean on a rack with no problems.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
How did you clean a cast iron pan in a self cleaning oven? Since you are supposed to remove the racks, I assume the combination of heat and weight would make the rack sag. Did you place it directly on the bottom on the heating coils?
Steve
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged Tools by Steve Bottorff Copyright January 2002 Knife World Publications www.sharpeningmadeeasy.com
I always leave the racks in and I just sat it (the fry pan) on a rack...clean pan, no sag.
Over the last year or so I have been doing battle with a couple of cast iron frying pans. Tried *all* the known tricks to make them non-stick like they used to be but to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned them. Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
I'm almost willing to wager that they were Lodge's? ;-)
One (9"😉 is a Findlay - Carlton Place, Ontario. The other (10"😉 seems to say Lava (very hard to read the name cast into the bottom).They also now seem to defy the 'get the pan hot before adding food or it will stick' rule.
"Ken Davey" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Over the last year or so I have been doing battle with a couple of cast iron frying pans. Tried *all* the known tricks to make them non-stick like they used to be but to no avail. Last week I snapped. Got out my die grinder and chucked an 80 grit flap sander in it. I ate cast iron dust for a half hour or so and when it settled I had two shiny fry-pans. Popped them in the oven with a light coat of canola oil and seasoned them. Next morning I fried up eggs, bacon and potato panakes. They were slicker than a brand new-fangled no-stick!! I am a happy camper!
Regards. Ken.
Be very careful - you may end up selling all your other cookware at a garage sale. :-)
"Steve B." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
How did you clean a cast iron pan in a self cleaning oven? Since you are supposed to remove the racks, I assume the combination of heat and weight would make the rack sag. Did you place it directly on the bottom on the heating coils?
Quoted message said:
The racks do not sag - the heat is nowhere near high enough for that.
Mine did! It's called read the manual, I didn't. I just left the racks in. It most certainly affected the racks, I had no idea you were supposed to take them out. They work fine, still, but they are most assuredly not as strong as they were before.
"Steve B." <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
How did you clean a cast iron pan in a self cleaning oven? Since you are supposed to remove the racks, I assume the combination of heat and weight would make the rack sag. Did you place it directly on the bottom on the heating coils?
Steve
I have done that several times to clean and re-season a used pan. Do not put it in the coils, If you must leave 1 rack in the oven - under normal circumstances the rack will discolor but in my case it has not effected the strength of the racks in any way. The other option is use a fire and the fireplace either inside or out. If you have a side burner on a gas grill that will work too.
How did you clean a cast iron pan in a self cleaning oven? Since you are supposed to remove the racks, I assume the combination of heat and weight would make the rack sag. Did you place it directly on the bottom on the heating coils?
I've put my cast iron pans in the oven during the cleaning cycle and nothing bad happened to the rack or the pan.
You take out the racks because the cleaning cycle removes the "shine". The manufacturer's drone will also try to tell you that it won't be as easy to slide in cookie trays (not true). After the "new" is off your oven and your racks are coated with crud, you won't care and leave them in during the cleaning cycle anyway.
Now if I could just figure out what to do with a 15 1/4 inch fry pan I'd be in business!!! :-)
You must be an empty nester. 15 1/4 is just about the right size for everything!
🙂
LOL! And if they happen to be teenage males, use one for each! :-) Actually, I think I'm going to stick it in the camper. It'll fit over both burners, I can make an entire meal in it, and my wife and I can just eat from the pan. Either that or use it for a portable hot tub!
"Bubba" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
Quoted message said:
Ah....the beauty of cast iron! Did the same thing many moons ago with some chunks of rust I'd gotten at a flea market. Started out with a wire wheel and ended up finishing with some 1200 grit wet emery cloth....still got 'em and still luv 'em! More recently, I picked up a 15 1/4 inch Lodge for $10...but coated with crud. This time I took my cue from Cook's Illustrated and put it in the oven during a cleaning cycle. All the crud flaked off and left it looking like new. Now if I could just figure out what to do with a 15 1/4 inch fry pan I'd be in business!!! :-)
Bubba
Cook a 15 1/4 inch omelette? ',;~}~
Quoted message said:
You wanna measure, or you wanna cook?
Can I, do both?
Of course you can....but it always confuses me! :-)
