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Login to post Forums » Off-topic discussion » How to Restore Cast Iron Cookware?

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Nov. 15, 2010 10:19 a.m. mtn SuperDork

Big ego wrote:

mtn wrote:

Big ego wrote:

is it really worthwhile saving, when you can buy new for less than $20?

Yes. Completely. A new one that costs $20 is a piece of junk.

o really?

http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=...

Americas test kitchen did some tests and found this to have just about the same perfromance as any pan... vintage.. new.. old.. whatever.. for less than $20.

Yes. I watch a lot of PBS.

Interesting... Something just got added to my Christmas/Birthday list, assuming it was made in USA
Nov. 15, 2010 12:07 p.m. EastCoastMojo SuperDork

joey48442 wrote:

Now heres one: My sisters 12 inch skillet picked up a bad flavor, and she cant get rid of it. Its makes anything cooked in it taste bad. Any ideas on how to shake the flavor? Or are we left with nothing to do except soap it up, scour it out and re-season?

Joey

There's no hope for it, you should just send it to me
Nov. 15, 2010 2:42 p.m. joey48442 SuperDork

EastCoastMojo wrote:

joey48442 wrote:

Now heres one: My sisters 12 inch skillet picked up a bad flavor, and she cant get rid of it. Its makes anything cooked in it taste bad. Any ideas on how to shake the flavor? Or are we left with nothing to do except soap it up, scour it out and re-season?

Joey

There's no hope for it, you should just send it to me

I think shipping on that beast would cost as much as just buying a new one!

Joey
Nov. 15, 2010 6:39 p.m. Big ego SuperDork

mtn wrote:

Interesting... Something just got added to my Christmas/Birthday list, assuming it was made in USA

Most of the sutff is made in Tennessee.

I've used the pans, the surface is rough to start. I mean I'm sure your grandma's skillet wasn't as butter smooth as it is now when it was new. Sand casting is a beeotch.

http://www.stillmadeinusa.com/kitchen.html <--- lodge is listed there.
Nov. 15, 2010 6:51 p.m. Timeormoney Reader

Silly question: how do you clean said pan after it is seasoned? ie kill germs
Nov. 15, 2010 6:57 p.m. Derick Freese HalfDork

In reply to Timeormoney:

Heat.

I'm not a fan of Lodge when I can get good old stuff for so cheap at yard sales.
Nov. 15, 2010 7:11 p.m. Jensenman SuperDork

My granny has a cast iron cornbread mold pan that has pockets shaped like corn. I've eaten cornbread from that pan since I was a kid.

She wisely refuses to sweeten her cornbread, every time I go somewhere and get sweet cornbread I seriously consider smacking the cook upside the head with it.
Nov. 16, 2010 5:42 a.m. foxtrapper SuperDork

This is a GRMS board right? There are gear heads on here, aren't there?

Get out your blaster or your grinder with a wire wheel, or your vinegar soak or your electrolysis bucket.

Don't go thinking girly kitchen repairs, this is a hunk of iron, think appropriately!
Nov. 16, 2010 6:25 a.m. 1988RedT2 HalfDork

foxtrapper wrote:

This is a GRMS board right? There are gear heads on here, aren't there?

Get out your blaster or your grinder with a wire wheel, or your vinegar soak or your electrolysis bucket.

Don't go thinking girly kitchen repairs, this is a hunk of iron, think appropriately!

Amen, brother.
Nov. 16, 2010 10:40 a.m. oldsaw SuperDork

foxtrapper wrote:

This is a GRMS board right? There are gear heads on here, aren't there?

Get out your blaster or your grinder with a wire wheel, or your vinegar soak or your electrolysis bucket.

Don't go thinking girly kitchen repairs, this is a hunk of iron, think appropriately!

Funny, I was wandering through the hardware store and came across a wire-brush drill accessory. A few dollars later and it's mine.

The skillet will be a break-in project, but there are many other things that will incur it's wrath.
Nov. 16, 2010 10:44 a.m. Derick Freese HalfDork

In reply to Jensenman:

THIS!

Corn bread is NOT a sweet food. You chop up green onions and eat it with milk.
Nov. 16, 2010 10:53 a.m. triumph5 HalfDork

foxtrapper wrote:

This is a GRMS board right? There are gear heads on here, aren't there?

Get out your blaster or your grinder with a wire wheel, or your vinegar soak or your electrolysis bucket.

Don't go thinking girly kitchen repairs, this is a hunk of iron, think appropriately!

Evaporust ought to do the trick!
Nov. 17, 2010 9:36 p.m. neon4891 SuperDork

Hmm, I want make the switch to cast iron, I'm just shy of the upkeep.
Nov. 17, 2010 9:52 p.m. fastmiata Reader

Buy Lodge, it is good stuff. Even if you only use it for cooking bacon, sausage, country ham, gravy or cornbread. To think of it, what other foods really matter??
Nov. 18, 2010 12:43 a.m. Wally SuperDork

lizard wrote:

Nobody here knows what naval jelly is?

if it's anything like toe jam mine probably has too much lint to be useful. I hae liked my Lodge pans. I have no old ones to inherit so I hae to break some in to hand down
Nov. 18, 2010 5:16 a.m. foxtrapper SuperDork

lizard wrote:

Nobody here knows what naval jelly is?
I do, and that's why I didn't recommend it.

Seriously, it's slower and more expensive than vinegar or muratic acid soaks.

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