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ejstheman posted:Assuming you've sanded a cast-iron skillet to the desired smoothness, how do you clean off the metal dust in a food-safe way? I'm thinking of sanding only the flat part of the pan and not the sides, since that way I can use my power sander, but I'm concerned about ending up with iron filings embedded in the remaining seasoning, which is presumably softer than iron, since they could get in my food later. Should I hit the whole thing with oven cleaner and completely reseason it? Sand it and then wipe the other surfaces down with some scotchbrite, rinse all surfaces thoroughly and then reseason as required. I'm completely in love with the 80+ year old griswold I recently bought, works much better and holds the seasoning much better than my former martha stewart cast iron.
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Dec 3, 2013 19:21
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| # ¿ May 13, 2024 07:08 |
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If the finish looks good I say try cooking up a strip or two of bacon and see how it turns out. If they were well loved the finish should still be useable.
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Dec 3, 2013 21:35
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I was skeptical of the hype of vintage cast iron but I'm a believer now. I believe that cast iron pans used to be sanded at the factory after the casting was done but this is not done any more on modern cast iron. Not sure if its because it isn't needed or just to save money. My vintage griswold has a different density to the metal than my modern martha stewart pan does. Not sure why but the MS pan is heavier, thicker yet smaller in diameter compared to the gris.
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Dec 3, 2013 22:18
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Seems like you could easily do that recipe in a cast iron Dutch oven and the splatter would be less of a problem
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Mar 12, 2014 18:55
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SilvergunSuperman posted:That looks pretty goddamn legit. Dutch babies.
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Oct 20, 2014 05:47
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Bob Morales posted:Cast iron isn't as 'even heating' as some people make it out to be. If you put it on the stove and crank the burner up you're going to get a big hot spot right in the middle To help with the heat dispersion in the CI, I've taken to putting the pan in the oven at 400-450 for 20-30 mins and then putting it on the stove for the sear.
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Nov 25, 2014 17:56
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Don't even worry about it. You can hit it with some steel wool and put a bit of oil on it like you would season the inside of the pan but you're not going to have to worry about the rust eating up the pan or anything like that.
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Jan 9, 2015 20:23
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| # ¿ May 13, 2024 07:08 |
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Agreed, the sugar content just ends up being a detriment
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Jan 13, 2015 19:44
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