Another cast iron question

[email hidden] wrote on 8 Apr 2007 13:49:57 -0700:

j> I have two cast iron skillets almost older than me, and I
j> love them, use them often. But recently I purchased a
j> Lodge brand cast iron dutch oven. Love to use it.
j> However, I went too fast. A few concoctions evidently
j> burned in the pan. While the metal has turned from its
j> initial grey into that "seasoned" black look, I suspect
j> what I really have is burnt carbon. Lately, anything cooked
j> in it comes out with a burnt taste. There is no visible
j> "layer" of burnt residue on the inside surface. So the
j> burnt stuff might be ingrained into the pan.

I have used a blow torch to burn the carbon some in a pan that
was forgotten on the stove. I followed by a wire brush on a
drill. This restored a stainless steel pot. I guess a cast-iron
pot would have to be re-seasoned.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Quoted post said:

I know, the proper method of seasoning new cast iron has been
discussed here often. But I need to repair a failed process.

Self-cleaning oven. Put it in, run the cleaning cycle, and take it
out and reseason.

Or put a wire brush on a drill and let it scour away.

I've known both ways to do very well in the past.

--
Alan Shutko <[email hidden]> - I am the rocks.

Quoted message said:

I know, the proper method of seasoning new cast iron has been
discussed here often. But I need to repair a failed process.

I have two cast iron skillets almost older than me, and I love them,
use them often. But recently I purchased a Lodge brand cast iron
dutch oven. Love to use it. However, I went too fast. A few
concoctions evidently burned in the pan. While the metal has turned
from its initial grey into that "seasoned" black look, I suspect what
I really have is burnt carbon. Lately, anything cooked in it comes
out with a burnt taste. There is no visible "layer" of burnt residue
on the inside surface. So the burnt stuff might be ingrained into the
pan.

Does anyone know of a way to repair the damage so I can start over,
short of industrial sandblasting? I have even tried steel wool
Brillo pads, washing carefully after. Still no luck. Have I ruined
it beyond repair?

If you want to reseason a cast iron pan, burn it in the fireplace (in a
self-cleaning oven might work) then brush out the ashes when it's cooled
and start over like it was a new pan. It will reseason a lot faster
than a new pan.

Bob

In article <[email hidden]>,

Quoted post said:

I know, the proper method of seasoning new cast iron has been
discussed here often. But I need to repair a failed process.

I have two cast iron skillets almost older than me, and I love them,
use them often. But recently I purchased a Lodge brand cast iron
dutch oven. Love to use it. However, I went too fast. A few
concoctions evidently burned in the pan. While the metal has turned
from its initial grey into that "seasoned" black look, I suspect what
I really have is burnt carbon. Lately, anything cooked in it comes
out with a burnt taste. There is no visible "layer" of burnt residue
on the inside surface. So the burnt stuff might be ingrained into the
pan.

Does anyone know of a way to repair the damage so I can start over,
short of industrial sandblasting? I have even tried steel wool
Brillo pads, washing carefully after. Still no luck. Have I ruined
it beyond repair?

Nah.

Oven cleaner will strip it just fine.
I do it outside in the sun as that seems to work better.

Might want to wait 'till this cold front is done tho'. ;-)

Sheldon uses Ammonia but I use Easy Off.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Quoted message said:

Does anyone know of a way to repair the damage so I can start over,
short of industrial sandblasting?

See section 5.2 of the rec.food.cooking FAQ.

Victor

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I know, the proper method of seasoning new cast iron has been
discussed here often. But I need to repair a failed process.

I have two cast iron skillets almost older than me, and I love them,
use them often. But recently I purchased a Lodge brand cast iron
dutch oven. Love to use it. However, I went too fast. A few
concoctions evidently burned in the pan. While the metal has turned
from its initial grey into that "seasoned" black look, I suspect what
I really have is burnt carbon. Lately, anything cooked in it comes
out with a burnt taste. There is no visible "layer" of burnt residue
on the inside surface. So the burnt stuff might be ingrained into the
pan.

Does anyone know of a way to repair the damage so I can start over,
short of industrial sandblasting? I have even tried steel wool
Brillo pads, washing carefully after. Still no luck. Have I ruined
it beyond repair?

If you want to reseason a cast iron pan, burn it in the fireplace (in a
self-cleaning oven might work) then brush out the ashes when it's cooled
and start over like it was a new pan. It will reseason a lot faster than
a new pan.

Bob

This is similar to the scout way. Pitch it in the bonfire. When the fire
goes out and the ashes cool, take out the pan and brush off the ash and
reseason all over again.
-ginny