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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2012, 09:00 AM   #16
Yellowhair42
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That's an awesome pan,Nice score.
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Unread 12-09-2012, 01:05 PM   #17
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Quote:
Originally Posted by chicagokp View Post
I was thinking the same thing. The uncleaned one looked pretty clean to me. I'm cleaning 6 CI Skillets that were my wife's grandmothers. They have 40 years of carbon and grime. Some of them I didn't think could be saved, but CI lasts forever if you take some care with it.
The first two photos said unseasoned :D. They were after 3 rounds of cleaning ;). I forgot to take the "before" cleaning photos lol
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Unread 12-09-2012, 01:18 PM   #18
AussieTitch
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Quote:
Originally Posted by fantomlord View Post
when/why do you use molasses and water? Usually just a good wipe out does the trick for mine.

When the pans are rusty etc,into a bath of Molasses and water foe a few days.
the reaction removes the rust.
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Unread 12-09-2012, 01:18 PM   #19
Timmy Mac
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Best way I have found to clean cast iron. Throw it in the oven and do a self clean and it knocks any crud off. If its rusty do a 50/50 mix water and white vinegar leave 2-3hrs and that usually does the trick. Don't leave it longer than 4hrs or it will start to eat the pan.

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Unread 12-09-2012, 03:31 PM   #20
Greg1911
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Nice work restoring the old Wagner Ware to cooking duty. It is off to a good start.

Keep it on the stovetop and use it for damn near everything and in a few months you'll be amazed at how well it performs.
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