Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 I bought some new cast iron cookware. It already had some " pre-seasoning " according to the insert in the box. It said to wash with soap and water then lightly coat with vegetable oil. I have tried this and all I ever get is a whole lotta smoke and nasty drippings in the oven. What in the world am I doing wrong? Can somebody please help me before I throw the whole set out the back door? My husband just may do it for me if I smoke up the house again. Thanks, Tamara ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 Tamara and others: A while back I was having the same problem. There was an article in The Mother Earth News about curing cast iron. I am not sure where it was but after I read the article, I followed the article's advice and my experience with cast iron has been a little better than before. I am sorry I could not remember the advice, but it did work to some extent. That article may bless you and your busy life as it did me and my busy schedule. If you would like further assistance, perhaps I could find the article for you. I have been blessed with several of your 'pearls of wisdom' also called recipes. Thanks again for your contribution to this site, and others. JJ Philippines Tamara L <tamara534 wrote: I bought some new cast iron cookware. It already had some " pre-seasoning " according to the insert in the box. It said to wash with soap and water then lightly coat with vegetable oil. I have tried this and all I ever get is a whole lotta smoke and nasty drippings in the oven. What in the world am I doing wrong? Can somebody please help me before I throw the whole set out the back door? My husband just may do it for me if I smoke up the house again. Thanks, Tamara .. What will the world find in 2020? Leave a part of your 2006 in the Time Capsule. Contribute now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 Hi Tamara, Sometimes when I'm re-treating our cast iron pans I notice if I get too much oil on, they smoke. What works best seems to be just a wipe with an oily napkin usually. Also, I leave ours in a low temp oven (200F) overnight - at what temp are you doing yours? Sometimes, after the overnight in the low temp, they are still a little sticky so I turn up the oven a ltttle bit and keep checking them until they are sleek and black and smooth. Once you get them cured right, you should only have to redo them if they get messed up (tomato sauce, acid things, too much heat, etc.) If that's not helpful, check the Lodge ware website or eHow.com; they both have lots of care tips. Peace, Diane , Tamara L <tamara534 wrote: > > I bought some new cast iron cookware. It already had some " pre-seasoning " according to the insert in the box. It said to wash with soap and water then lightly coat with vegetable oil. I have tried this and all I ever get is a whole lotta smoke and nasty drippings in the oven. What in the world am I doing wrong? Can somebody please help me before I throw the whole set out the back door? My husband just may do it for me if I smoke up the house again. > > Thanks, > > Tamara > > ______ > PeoplePC Online > A better way to Internet > http://www.peoplepc.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2006 Report Share Posted November 11, 2006 When you put the cast iron in the oven, make sure the temp is very low and leave it several hours. I used shortening rather than oil. The best way I found to season mine was to make a few batches of cornbread in it. Once you get it seasoned, you will wonder how you ever cooked without it. Good Luck Janice Do not follow where the path may lead. Go where there is no path .... and leave a trail. On Behalf Of Tamara L Saturday, November 11, 2006 10:03 PM Vegetarian Cast Iron cookware - HELP! I bought some new cast iron cookware. It already had some " pre-seasoning " according to the insert in the box. It said to wash with soap and water then lightly coat with vegetable oil. I have tried this and all I ever get is a whole lotta smoke and nasty drippings in the oven. What in the world am I doing wrong? Can somebody please help me before I throw the whole set out the back door? My husband just may do it for me if I smoke up the house again. Thanks, Tamara ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2006 Report Share Posted November 12, 2006 I use a very thin wipe of Crisco, bake several hours on about 225 degrees, I agree, start making cornbread or fried potatoes and get cooking, that's the best seasoning after you have first started to season the pan in the oven. No turing back, those are my favorite pans. Donna --- Janice <JAli wrote: > When you put the cast iron in the oven, make sure > the temp is very low and > leave it several hours. I used shortening rather > than oil. The best way I > found to season mine was to make a few batches of > cornbread in it. > > Once you get it seasoned, you will wonder how you > ever cooked without it. > > > Good Luck > > Janice > Do not follow where the path may lead. Go where > there is no path .... and > leave a trail. > > > > > On Behalf > Of Tamara L > Saturday, November 11, 2006 10:03 PM > Vegetarian > Cast Iron cookware - > HELP! > > I bought some new cast iron cookware. It already > had some " pre-seasoning " > according to the insert in the box. It said to wash > with soap and water > then lightly coat with vegetable oil. I have tried > this and all I ever get > is a whole lotta smoke and nasty drippings in the > oven. What in the world > am I doing wrong? Can somebody please help me > before I throw the whole set > out the back door? My husband just may do it for me > if I smoke up the house > again. > > Thanks, > > Tamara > > ______ > PeoplePC Online > A better way to Internet > http://www.peoplepc.com > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 Hello folks...sorry it took so long to reply. I haven't been feeling well. I would like to thank everyone for their replies though. I did try to leave it in the oven for hours. The smoke was unbearable and too cold to leave the doors open. I had the temp sat at about 200-225 degrees. I did use veg oil but I wiped a very small amount all over it with a paper towel. I think the problem may be the pretreating stuff that the company put on there. It is a brown waxy substance. I tied to get it completely off, but was afraid of hurting the pans. Is that possible? I am beginning to think that I should have stuck to the T-Fal. Thanks, Tamara ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 I hope you are feeling better now!! FYI, try using an outdoor grill if you have one. Won't have to worry about the smoke, then. On 11/14/06, Tamara L <tamara534 wrote: > > Hello folks...sorry it took so long to reply. I haven't been feeling > well. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 Hello, I also had this problem at the beginning. The problem may be the kind of oil you are using. Different oils have different " smoke points " . If you go to http://whatscookingamerica.net/Information/MiscQuestions.htm and scroll down to near the bottom of the page, you will find a list of oils and their smoke points. Choose one with the highest smoking point possible. Also, do not worry too much about doing the oven thing: just start using the pan, mildly, trying not to overheat it. Particularly at the beginning, try not to cook " sticky " things in it (potatoes for example). Keep trying, it is worth it! Iza On 11/14/06, Tamara L <tamara534 wrote: > > Hello folks...sorry it took so long to reply. I haven't been feeling > well. I would like to thank everyone for their replies though. > I did try to leave it in the oven for hours. The smoke was unbearable and > too cold to leave the doors open. I had the temp sat at about 200-225 > degrees. > I did use veg oil but I wiped a very small amount all over it with a paper > towel. I think the problem may be the pretreating stuff that the company put > on there. It is a brown waxy substance. I tied to get it completely off, but > was afraid of hurting the pans. Is that possible? > I am beginning to think that I should have stuck to the T-Fal. > > Thanks, > > Tamara > > ______ > PeoplePC Online > A better way to Internet > http://www.peoplepc.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 Don't give up on the cast iron! Once you master it, you'll love it. One way to " start from scratch " with cast iron is to run through the self clean cycle on your stove. That will remove any residue of anything from it and let you begin again. I do this when I find a cast iron piece with a bit of rust or other gunk on it from a tag sale or thrift store. My next step is to coat it with vegetable oil inside and out and put it in the oven at 250-300 degrees for an hour. Then I turn the oven off and just let it cool in the oven. It ca be a bit smoky smelling but I usually run my kitchen fan while I'm doing it. Katie http://frugalveggiemama.blogspot.com Sponsored Link Mortgage rates near 39yr lows. $510,000 Mortgage for $1,698/mo - Calculate new house payment Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 I just thought of another cast iron cook ware tip regarding cooking with cast iron not seasoning it. I've always been told when cooking on the stove top, you're not supposed to use high heat because you can crack the pan. Since it can tolerate extreme temps in the oven, I assume its because of the concentrated heat on one surface only but I'm not certain. I always cook on medium heat or lower. Katie http://frugalveggiemama.blogspot.com Sponsored Link Mortgage rates near 39yr lows. $420,000 Mortgage for $1,399/mo - Calculate new house payment Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 You don't cook in it on high and then place in cold water, you let it cool down before you soak it to clean or you can pour some boiling water in the pan when you are done cooking. If you use and extreme cold it can crack. Donna --- Katie Mangan <kmangan33 wrote: > I just thought of another cast iron cook ware tip > regarding cooking with cast iron not seasoning it. > I've always been told when cooking on the stove top, > you're not supposed to use high heat because you can > crack the pan. Since it can tolerate extreme temps > in the oven, I assume its because of the > concentrated heat on one surface only but I'm not > certain. I always cook on medium heat or lower. > > Katie > http://frugalveggiemama.blogspot.com > > > > > Sponsored Link > > Mortgage rates near 39yr lows. $420,000 Mortgage for > $1,399/mo - Calculate new house payment > > [Non-text portions of this message have been > removed] > > > Remember when you were young, you shone like the sun. Shine on you crazy diamond. Now there's a look in your eyes, like black holes in the sky. Shine on you crazy diamond. You were caught on the crossfire of childhood and stardom, blown on the steel breeze. " Shine On You Crazy Diamond " - Pink Floyd ______________________________\ ____ Sponsored Link Compare mortgage rates for today. Get up to 5 free quotes. Www2.nextag.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 Thanks for all the get well wishes! I do feel better but not 100% yet. I have asthma and there is something about this time of year that whoops my butt! Literally! =o) Anyway, I want to thank you for all these replies. You all have made me think that there may be hope for those pans and skillets yet. I did use canola oil because that was all I that I had here. (was too lazy to go to the store to get something else really) I think that the problem is that yucky brown waxy stuff that comes off when they are heated in the oven. The package calls it " pretreating " . You can't really see it until it is heated and then it drips all over the oven. I put aliminum foil to catch it but it still smokes. Would it hurt to scrub that off and start from scratch? Thanks again, Tamara ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 you can scrub cast iron at any time; it's just that when you do- you *are* " starting from scratch " , as it needs to be treated again - any and every time you scrub them down. The longer you go without scrubbing, the better the " coating " gets. I think that I would do just as you have mentioned: scrub them down, and treat them again. On 11/15/06, Tamara L <tamara534 wrote: > > Would it hurt to scrub that off and start from scratch? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 Depends on what you mean by " scrub " . If you use steel wool, you will have no seasoning left and could even damage the cast iron underneath. I usually just run warm water in the pan if something is stuck on and then take a plastic scrubber and rub off anything. I then rinse, allow it to air dry, and put a little oil on the dry pan. If I have cooked something in a pan that has a very strong flavor, I might use a tiny amount of detergent with warm water and the plastic scrubber, but that is rare. I do not season the pan again unless it becomes rusty. I rarely season a pan again unless someone else has managed to damage the seasoning, by leaving it wet for a long period of time, overheating it, running it in the dishwasher, or cooking too much acid food like tomatoes in my dutch oven. I usually go 5 to 10 years between " seasonings " . To prepare the pan to season again, I do not scrub it--you do not want to scratch the cast iron. I put the pan in my automatic electric oven cleaning system and the pan's seasoning is all burned off just like the grease on the sides of the oven. I then season the pan again, according to the instructions that I gave before. Kathleen Eureka CA PS: once my husband sand blasted one of my pans that needed to be seasoned again. He used the same equipment he uses to prepare metal for painting. It worked fine. KP you can scrub cast iron at any time; it's just that when you do- you *are* " starting from scratch " , as it needs to be treated again - any and every time you scrub them down. The longer you go without scrubbing, the better the " coating " gets. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 Under *normal* circumstances, I agree with you. But my post was in response to Tamara's situation; where she is having a smoking problem with the factory pre-seasoning. She asked if it would be ok to scrub it all off, and " season it from scratch " . I have bought many a cast iron item from yard sales, and believe me, I scrub the heck out of those (and yes, I have used steel wool - if needed- to remove all rust), since I don't have a clue how the person before me cared for it!! Then I season it " from scratch " ....after that, I do as you do; but I have known many folks who are not comfortable without scrubbing it down every time, and re-seasoning it. I find that to be an awful lot of work, but if someone wants to do that, it will still work. Albeit *alot* of work! And loss of benefit from any seasoning build up. Thia PS. a sand blaster would be totally cool to have, for those rusted yard sale ones!! Much easier, and probably less time consuming, than steel wool and " elbow grease " I am sure! Cool your hubby did that for you! On 11/18/06, Kathleen M. Pelley <kmpelley wrote: > > Depends on what you mean by " scrub " . If you use steel wool, you will > have no seasoning left and could even damage the cast iron underneath. > I usually just run warm water in the pan if something is stuck on and > then take a plastic scrubber and rub off anything. I then rinse, > allow it to air dry, and put a little oil on the dry pan. > > If I have cooked something in a pan that has a very strong flavor, I > might use a tiny amount of detergent with warm water and the plastic > scrubber, but that is rare. > > I do not season the pan again unless it becomes rusty. I rarely > season a pan again unless someone else has managed to damage the > seasoning, by leaving it wet for a long period of time, overheating > it, running it in the dishwasher, or cooking too much acid food like > tomatoes in my dutch oven. I usually go 5 to 10 years between > " seasonings " . > > To prepare the pan to season again, I do not scrub it--you do not want > to scratch the cast iron. I put the pan in my automatic electric oven > cleaning system and the pan's seasoning is all burned off just like > the grease on the sides of the oven. I then season the pan again, > according to the instructions that I gave before. > > Kathleen > Eureka CA > > PS: once my husband sand blasted one of my pans that needed to be > seasoned again. He used the same equipment he uses to prepare metal > for painting. It worked fine. > > KP > > you can scrub cast iron at any time; it's just that when you do- you > *are* " starting from scratch " , as it needs to be treated again - any > and every time you scrub them down. The longer you go without > scrubbing, the better the " coating " gets. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 I have even taken a wire brush to clean one up!! Then re-season and go from there. It works!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Thia .... Saturday, November 18, 2006 3:37 AM Re: Re: Cast Iron cookware - HELP! Under *normal* circumstances, I agree with you. But my post was in response to Tamara's situation; where she is having a smoking problem with the factory pre-seasoning. She asked if it would be ok to scrub it all off, and " season it from scratch " . I have bought many a cast iron item from yard sales, and believe me, I scrub the heck out of those (and yes, I have used steel wool - if needed- to remove all rust), since I don't have a clue how the person before me cared for it!! Then I season it " from scratch " ....after that, I do as you do; but I have known many folks who are not comfortable without scrubbing it down every time, and re-seasoning it. I find that to be an awful lot of work, but if someone wants to do that, it will still work. Albeit *alot* of work! And loss of benefit from any seasoning build up. Thia PS. a sand blaster would be totally cool to have, for those rusted yard sale ones!! Much easier, and probably less time consuming, than steel wool and " elbow grease " I am sure! Cool your hubby did that for you! On 11/18/06, Kathleen M. Pelley <kmpelley wrote: > > Depends on what you mean by " scrub " . If you use steel wool, you will > have no seasoning left and could even damage the cast iron underneath. > I usually just run warm water in the pan if something is stuck on and > then take a plastic scrubber and rub off anything. I then rinse, > allow it to air dry, and put a little oil on the dry pan. > > If I have cooked something in a pan that has a very strong flavor, I > might use a tiny amount of detergent with warm water and the plastic > scrubber, but that is rare. > > I do not season the pan again unless it becomes rusty. I rarely > season a pan again unless someone else has managed to damage the > seasoning, by leaving it wet for a long period of time, overheating > it, running it in the dishwasher, or cooking too much acid food like > tomatoes in my dutch oven. I usually go 5 to 10 years between > " seasonings " . > > To prepare the pan to season again, I do not scrub it--you do not want > to scratch the cast iron. I put the pan in my automatic electric oven > cleaning system and the pan's seasoning is all burned off just like > the grease on the sides of the oven. I then season the pan again, > according to the instructions that I gave before. > > Kathleen > Eureka CA > > PS: once my husband sand blasted one of my pans that needed to be > seasoned again. He used the same equipment he uses to prepare metal > for painting. It worked fine. > > KP > > you can scrub cast iron at any time; it's just that when you do- you > *are* " starting from scratch " , as it needs to be treated again - any > and every time you scrub them down. The longer you go without > scrubbing, the better the " coating " gets. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 I have been guilty of a dot of soap and it's worked and not taken the seasoning off. I usually just soak them and it works. Donna --- Marilyn Daub <mcdaub wrote: > I have even taken a wire brush to clean one up!! > Then re-season and go from > there. It works!! We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix, Midnight Lightning ______________________________\ ____ Sponsored Link Compare mortgage rates for today. Get up to 5 free quotes. Www2.nextag.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 I got to get me some of those pans next. Paul , " Marilyn Daub " <mcdaub wrote: > > I have even taken a wire brush to clean one up!! Then re-season and go from > there. It works!! > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Thia .... > > Saturday, November 18, 2006 3:37 AM > Re: Re: Cast Iron cookware - HELP! > > > Under *normal* circumstances, I agree with you. But my post was in > response > to Tamara's situation; where she is having a smoking problem with the > factory pre-seasoning. She asked if it would be ok to scrub it all off, > and > " season it from scratch " . I have bought many a cast iron item from yard > sales, and believe me, I scrub the heck out of those (and yes, I have used > steel wool - if needed- to remove all rust), since I don't have a clue how > the person before me cared for it!! Then I season it " from > scratch " ....after that, I do as you do; but I have known many folks who > are > not comfortable without scrubbing it down every time, and re- seasoning it. > I find that to be an awful lot of work, but if someone wants to do that, > it > will still work. Albeit *alot* of work! And loss of benefit from any > seasoning build up. > > Thia > > PS. a sand blaster would be totally cool to have, for those rusted yard > sale > ones!! Much easier, and probably less time consuming, than steel wool and > " elbow grease " I am sure! Cool your hubby did that for you! > > > On 11/18/06, Kathleen M. Pelley <kmpelley wrote: > > > > Depends on what you mean by " scrub " . If you use steel wool, you will > > have no seasoning left and could even damage the cast iron underneath. > > I usually just run warm water in the pan if something is stuck on and > > then take a plastic scrubber and rub off anything. I then rinse, > > allow it to air dry, and put a little oil on the dry pan. > > > > If I have cooked something in a pan that has a very strong flavor, I > > might use a tiny amount of detergent with warm water and the plastic > > scrubber, but that is rare. > > > > I do not season the pan again unless it becomes rusty. I rarely > > season a pan again unless someone else has managed to damage the > > seasoning, by leaving it wet for a long period of time, overheating > > it, running it in the dishwasher, or cooking too much acid food like > > tomatoes in my dutch oven. I usually go 5 to 10 years between > > " seasonings " . > > > > To prepare the pan to season again, I do not scrub it--you do not want > > to scratch the cast iron. I put the pan in my automatic electric oven > > cleaning system and the pan's seasoning is all burned off just like > > the grease on the sides of the oven. I then season the pan again, > > according to the instructions that I gave before. > > > > Kathleen > > Eureka CA > > > > PS: once my husband sand blasted one of my pans that needed to be > > seasoned again. He used the same equipment he uses to prepare metal > > for painting. It worked fine. > > > > KP > > > > you can scrub cast iron at any time; it's just that when you do- you > > *are* " starting from scratch " , as it needs to be treated again - any > > and every time you scrub them down. The longer you go without > > scrubbing, the better the " coating " gets. > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 ROFL!! This group will make ya spend some money, won't it!! All sorts of stuff to get the " I wanna " going!!! On 11/18/06, paulvatoloco <paulvatoloco wrote: > > I got to get me some of those pans next. > Paul > > > > - > > > Re: Re: Cast Iron cookware - HELP! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 this is what I do too. blessings, Chanda - Kathleen M. Pelley Saturday, November 18, 2006 12:16 AM Re: Cast Iron cookware - HELP! Depends on what you mean by " scrub " . If you use steel wool, you will have no seasoning left and could even damage the cast iron underneath. I usually just run warm water in the pan if something is stuck on and then take a plastic scrubber and rub off anything. I then rinse, allow it to air dry, and put a little oil on the dry pan. If I have cooked something in a pan that has a very strong flavor, I might use a tiny amount of detergent with warm water and the plastic scrubber, but that is rare. Recent Activity a.. 64New Members b.. 1New Links c.. 95New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 I will bring one over for you Paul, witha beer in it too. big teddy bear hugs, Chanda - paulvatoloco Saturday, November 18, 2006 10:17 AM Re: Cast Iron cookware - HELP! I got to get me some of those pans next. Paul , " Marilyn Daub " <mcdaub wrote: > > I have even taken a wire brush to clean one up!! Then re-season and go from > there. It works!! > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Thia .... > > Saturday, November 18, 2006 3:37 AM > Re: Re: Cast Iron cookware - HELP! > > > Under *normal* circumstances, I agree with you. But my post was in > response > to Tamara's situation; where she is having a smoking problem with the > factory pre-seasoning. She asked if it would be ok to scrub it all off, > and > " season it from scratch " . I have bought many a cast iron item from yard > sales, and believe me, I scrub the heck out of those (and yes, I have used > steel wool - if needed- to remove all rust), since I don't have a clue how > the person before me cared for it!! Then I season it " from > scratch " ....after that, I do as you do; but I have known many folks who > are > not comfortable without scrubbing it down every time, and re- seasoning it. > I find that to be an awful lot of work, but if someone wants to do that, > it > will still work. Albeit *alot* of work! And loss of benefit from any > seasoning build up. > > Thia > > PS. a sand blaster would be totally cool to have, for those rusted yard > sale > ones!! Much easier, and probably less time consuming, than steel wool and > " elbow grease " I am sure! Cool your hubby did that for you! > > > On 11/18/06, Kathleen M. Pelley <kmpelley wrote: > > > > Depends on what you mean by " scrub " . If you use steel wool, you will > > have no seasoning left and could even damage the cast iron underneath. > > I usually just run warm water in the pan if something is stuck on and > > then take a plastic scrubber and rub off anything. I then rinse, > > allow it to air dry, and put a little oil on the dry pan. > > > > If I have cooked something in a pan that has a very strong flavor, I > > might use a tiny amount of detergent with warm water and the plastic > > scrubber, but that is rare. > > > > I do not season the pan again unless it becomes rusty. I rarely > > season a pan again unless someone else has managed to damage the > > seasoning, by leaving it wet for a long period of time, overheating > > it, running it in the dishwasher, or cooking too much acid food like > > tomatoes in my dutch oven. I usually go 5 to 10 years between > > " seasonings " . > > > > To prepare the pan to season again, I do not scrub it--you do not want > > to scratch the cast iron. I put the pan in my automatic electric oven > > cleaning system and the pan's seasoning is all burned off just like > > the grease on the sides of the oven. I then season the pan again, > > according to the instructions that I gave before. > > > > Kathleen > > Eureka CA > > > > PS: once my husband sand blasted one of my pans that needed to be > > seasoned again. He used the same equipment he uses to prepare metal > > for painting. It worked fine. > > > > KP > > > > you can scrub cast iron at any time; it's just that when you do- you > > *are* " starting from scratch " , as it needs to be treated again - any > > and every time you scrub them down. The longer you go without > > scrubbing, the better the " coating " gets. > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 before I resort to scrubbing it with water, I pour some oil in the pan and scrub with the oil. I have a special scrubby set aside for just the cast iron pans. I have had to use water, but I have not had to reseason. Blessings, Chanda - Thia .... Friday, November 17, 2006 6:12 PM Re: Cast Iron cookware - HELP! you can scrub cast iron at any time; it's just that when you do- you *are* " starting from scratch " , as it needs to be treated again - any and every time you scrub them down. The longer you go without scrubbing, the better the " coating " gets. I think that I would do just as you have mentioned: scrub them down, and treat them again. On 11/15/06, Tamara L <tamara534 wrote: > > Would it hurt to scrub that off and start from scratch? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 LOL, well how about Donna, " if ya can't get it I will send it. " LOL hugs, Chanda - Thia .... Saturday, November 18, 2006 10:42 AM Re: Re: Cast Iron cookware - HELP! ROFL!! This group will make ya spend some money, won't it!! All sorts of stuff to get the " I wanna " going!!! On 11/18/06, paulvatoloco <paulvatoloco wrote: > > I got to get me some of those pans next. > Paul > > > > - > > > Re: Re: Cast Iron cookware - HELP! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 I am talking about buying one at a yard sale or something which has rust on it. Don't pass it by if it is cheap. Take it home and work it over and reseason it. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - PuterWitch Saturday, November 18, 2006 4:06 PM Re: Cast Iron cookware - HELP! before I resort to scrubbing it with water, I pour some oil in the pan and scrub with the oil. I have a special scrubby set aside for just the cast iron pans. I have had to use water, but I have not had to reseason. Blessings, Chanda - Thia .... Friday, November 17, 2006 6:12 PM Re: Cast Iron cookware - HELP! you can scrub cast iron at any time; it's just that when you do- you *are* " starting from scratch " , as it needs to be treated again - any and every time you scrub them down. The longer you go without scrubbing, the better the " coating " gets. I think that I would do just as you have mentioned: scrub them down, and treat them again. On 11/15/06, Tamara L <tamara534 wrote: > > Would it hurt to scrub that off and start from scratch? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2006 Report Share Posted November 18, 2006 Did you happen to see the electrolysis method on IDOS? Interesting. http://preview.tinyurl.com/yj3om3 ---- Marilyn Daub 11/18/2006 5:33:21 PM Re: Cast Iron cookware - HELP! I am talking about buying one at a yard sale or something which has rust on it. Don't pass it by if it is cheap. Take it home and work it over and reseason it. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - PuterWitch Saturday, November 18, 2006 4:06 PM Re: Cast Iron cookware - HELP! before I resort to scrubbing it with water, I pour some oil in the pan and scrub with the oil. I have a special scrubby set aside for just the cast iron pans. I have had to use water, but I have not had to reseason. Blessings, Chanda - Thia .... Friday, November 17, 2006 6:12 PM Re: Cast Iron cookware - HELP! you can scrub cast iron at any time; it's just that when you do- you *are* " starting from scratch " , as it needs to be treated again - any and every time you scrub them down. The longer you go without scrubbing, the better the " coating " gets. I think that I would do just as you have mentioned: scrub them down, and treat them again. On 11/15/06, Tamara L <tamara534 wrote: > > Would it hurt to scrub that off and start from scratch? > > > Quote Link to comment Share on other sites More sharing options...
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