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moller posted:I actually have an apartment with an electric range for once - Boo! But on the upside, I now have an electric oven and access to a self clean cycle. I am wondering however - the electric oven has a heating element that covers the "floor" and I'm led to believe you have to remove the oven racks for the self clean cycle or they warp. All I know is that you should never ever put anything directly on the floor of your oven.
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Sep 21, 2016 23:19
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I use a gas oven with a flat bottom. If you have exposed heating elements on the bottom you could put your iron up on bricks so it's not touching the element.
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Sep 22, 2016 18:47
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I have an cast iron dutch oven with an enameled exterior/outside. How much heat does this handle if I put it in the oven to clean/season?
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Sep 23, 2016 14:31
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Misread that, I wouldn't put it through an oven cleaning cycle. But should be fine around 350 degrees which is plenty to season it. Use some steel wool to even out the old seasoning.
copen fucked around with this message at 15:06 on Sep 23, 2016 |
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Sep 23, 2016 15:04
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This was my recent journey: old rusted cast iron, remove most of the seasoning & rust and re-seasoned 6 times using Sheryl Canter's guide with 100% organic flaxseed oil. It was a lot of time and work so hopefully it was worth it.    I also think the reason my pan was so rusted was a mixture of bad seasoning from before and the fact I used to clean it out by simmering water in the pan, clearly that was stupid.
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Sep 30, 2016 15:38
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whatupdet posted:I also think the reason my pan was so rusted was a mixture of bad seasoning from before and the fact I used to clean it out by simmering water in the pan, clearly that was stupid. It was only "stupid" because of the bad seasoning, a good seasoning will hold up to water just fine, even soapy water. New finish looks drat good.
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Sep 30, 2016 16:46
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I'm 4 flax seasonings in to a lodge pan myself and it's looking like the middle picture. I'll be happy if it's like the final result by #6.
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Sep 30, 2016 18:08
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I took pictures after each seasoning coat but only uploaded pics of coats 1 & 6 because I couldn't see the differences between each coat, needless to say I was very pleased how it turned out.
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Sep 30, 2016 19:27
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If the seasoning is taking too many coats you can try putting less oil on or turning your oven up higher. I was doing 500F and ended up turning up to 550F before it started looking better each time. It's also important to note that some ovens are way out of calibration so we could say 550 but its only hitting 400 something. Most ovens can be recalibrated pretty simply. many times there is a service pamphlet in a plastic envelope either on the back of the oven or inside the metal cover around the control panel.
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Sep 30, 2016 22:51
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Nabokoffin posted:Misread that, I wouldn't put it through an oven cleaning cycle. But should be fine around 350 degrees which is plenty to season it. Use some steel wool to even out the old seasoning. I scrubbed it a bit and did 2 seasonings with canola oil and now it's great and pitch black. thanks!
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Oct 1, 2016 02:06
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Does this look the same to you guys as it does to me? To me it looks like I burnt off the seasoning, there goes 6 coats down the drain. I thought the seasoning would stand very high temperatures but apparently not high on my burner.
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Oct 1, 2016 16:30
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Did you just let an empty pan sit on the stove on High for a long time? Don't do that. If you're searing steaks or something you're really shooting for like 400 degrees, not Glowing Red Hot. Cast iron maintenance: cook bacon sometimes, clean your pan gently shortly after using, smoke a bowl, take it easy.
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Oct 1, 2016 19:28
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less fuss more bacon
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Oct 1, 2016 19:44
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Re: Stripping seasoning; The best way might be chemicals, or high heat. But the most FUN way is a blasting cabinet and walnut shells.
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Oct 2, 2016 01:17
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whatupdet posted:Does this look the same to you guys as it does to me? To me it looks like I burnt off the seasoning, there goes 6 coats down the drain. I thought the seasoning would stand very high temperatures but apparently not high on my burner. Welcome to cast iron! I made the exact same mistake - as others have already said, even though some recipes say to get the pan as hot as possible they don't mean it literally. Extremely loving frustrating to learn the hard way.
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Oct 2, 2016 22:48
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Very frustrating indeed, lesson learned. Looks like my evenings this week will be filled with re-seasoning.
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Oct 3, 2016 13:01
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Or, you know, not. Are you trying to make a pan with a flawless mirror shine, or tasty food? The former is not required for the latter.
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Oct 3, 2016 19:43
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Yeah I abuse the hell out of my cast iron pans and they cook just fine. When I scorch the seasoning like that i might wipe some oil on it and let it sit on mediumish heat till it starts smoking. Turn of the burner and wipe of the excess and that's it
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Oct 3, 2016 20:34
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Cast iron goons, I need your help. I put my Lodge 10 incher thru the oven self-cleaning a couple weeks ago, for only 2.5 hours. This produced quite a pile of brown particles on the sheet of foil I set below it. But the pan still had a tinge of brown. I seasoned it anyway and tried it out, but wasn't happy with it. On Thursday morning I put it in the oven and did the self-clean for 4 hours, I did this in the morning before I went to work and didn't get home until late that evening (I know, risk of fire and all). When I got home my roommate had taken it out and set it aside, so I didn't see the result it produced as he cleaned up any mess it left behind. It was still pretty rusty looking so I put some water & vinegar in it and let it sit for over an hour. After that it looks even worse: http://imgur.com/a/hSwF7 So what's the next step here, for getting the rust out? Is electrolysis my only hope? I don't have the resources for that but I could see about getting them if it's my best choice. I did pick up a fresh quart of white vinegar. I also got an 8oz bottle of organic flax oil from Whole Foods to season with. Just wondering what my best next step here is.
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Oct 15, 2016 07:32
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Scrub it with some vinegar and a stiff bristled brush, rinse with plain water, put it on the stove to completely dry it, after it's dry immediately put a coating of oil on it and season it.
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Oct 15, 2016 11:29
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What Biscuit Joiner joiner said. You`ll need to go after that rust with something abrasive. Vinegar might help but that rust will need to be scrubbed off with wire brushes, sand paper, steel wool, or green scrubbing pads. Dry and oil immediately or you`ll see where the name `flash rust` comes from.
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Oct 15, 2016 16:17
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Hexigrammus posted:What Biscuit Joiner joiner said. You`ll need to go after that rust with something abrasive. Vinegar might help but that rust will need to be scrubbed off with wire brushes, sand paper, steel wool, or green scrubbing pads. Dry and oil immediately or you`ll see where the name `flash rust` comes from. Well I scrubbed white vinegar into it with a green scouring pad, rinsed off and set it on a hot stove burner, and it came out more rusty than before. Tried it twice, same result. It's back in the oven for another self-clean cycle, 3 hours.
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Oct 17, 2016 18:14
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Steel wool until the rust is gone.
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Oct 17, 2016 18:47
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Cleaning cycle won't remove rust, just seasoning. You'll need steel wool/wire wheel on a drill/angle grinder and a gently caress off attitude to take care of that.
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Oct 17, 2016 18:51
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Well poo poo, only 1:54 to go.
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Oct 17, 2016 19:06
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Dremel 1in Rust Remover bit. And a dremel.
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Oct 17, 2016 22:03
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Tried scrubbing with steel wool and white vinegar, but I'm probably not strong enough as it made very little difference. I've got the pan soaking in 4 cups white vinegar + 4 cups water for now. I have friends I can talk to about the methods involving tools.
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Oct 17, 2016 22:21
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Wilford Cutlery posted:vinegar Wilford Cutlery posted:vinegar Wilford Cutlery posted:vinegar Stop that. The only thing vinegar is going to to is make it worse. It's likely the reason you're having flash rust issues in the first place. This is the reason why we say not to cook with acid if your seasoning is poor. Try scrubbing it with dish soap and water instead of vinegar. Rinse it very well when you are done, then dry on heat and season it. rndmnmbr fucked around with this message at 01:58 on Oct 18, 2016 |
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Oct 18, 2016 01:53
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hay guys my iron is corroded, I'ma clean it with corrosives ok
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Oct 23, 2016 00:41
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Post a pic, light surface rust will wipe off with vinegar, heavy rust will take a wire wheel or paint/rust remover disc in a drill.
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Oct 23, 2016 02:25
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my turn in the barrel posted:Post a pic, light surface rust will wipe off with vinegar... I already took that advice, I was told to stop that.
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Oct 23, 2016 02:57
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Wilford Cutlery posted:I already took that advice, I was told to stop that. Have you tried vinegar (But for real, it looks like you're getting flash rust from the moisture in the vinegar. Heat dry the pan and sand with a scouring pad to remove, then warm and oil the panto start seasoning) Suspect Bucket fucked around with this message at 11:18 on Oct 23, 2016 |
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Oct 23, 2016 11:15
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Wilford Cutlery posted:I already took that advice, I was told to stop that. my turn in the barrel posted:Post a pic, light surface rust will wipe off with vinegar, heavy rust will take a wire wheel or paint/rust remover disc in a drill. I'm in the process of seasoning several items for a video that will hopefully shed some goony light on the process.
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Oct 31, 2016 20:38
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Media blasting > all other rust removal methods.
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Nov 7, 2016 18:44
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Okay, so a while back I picked up these: Borrowed a drill and went to town on it. Here's how it turned out:      That's after a good couple hours at it. Am I right in thinking that's rust I see in some of the pics there?
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Nov 8, 2016 21:10
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Those look drat good to me. And I know from gun threads that light in pictures can often make it look like rust where there is none. I'd start seasoning asap before the rust sets in.
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Nov 8, 2016 21:12
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Not enough to worry about. I would wipe it with vinegar, rinse with water, wipe with a paper towel then dry on the stove burner. While warm apply flax and begin the seasoning process.
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Nov 8, 2016 21:14
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Okay thanks goons, looking forward to making my skillet great again 
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Nov 8, 2016 21:27
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Wilford Cutlery posted:making my skillet great again  
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Nov 10, 2016 04:24
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Is there any reason to prefer a bare dutch oven over an enamelled one?
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Dec 5, 2016 18:14
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