The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-22-2013, 03:05 PM   #1
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Downloads: 0
Uploads: 0
Default Rescuing cast iron skillets

Hi all! I have a few cast iron skillets that belonged to my Grandme. These have not been used for many years. Do I just wash them and use them or do I have to "reseason them" some way? I wanted to try making a cobbler of some kind on the pellet grill. Thanks!
gayler is offline   Reply With Quote


Unread 03-22-2013, 03:05 PM   #2
smokeisgood
Full Fledged Farker
 
Join Date: 03-19-12
Location: Louisville,Ky
Downloads: 0
Uploads: 0
Default

Are they rusted at all?
smokeisgood is offline   Reply With Quote


Unread 03-22-2013, 03:34 PM   #3
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

I never wash mine. Take coarse salt and rub them down to remove any bits of rust or remnants and rinse under cold water NO soap. Wipe with some lard or crisco and heat those babies up. Wipe down again with paper towles, and get to cookin!
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is online now   Reply With Quote


Unread 03-22-2013, 03:34 PM   #4
gayler
Is lookin for wood to cook with.
 
Join Date: 03-22-13
Location: Lakin,Ks
Downloads: 0
Uploads: 0
Default

I don't think so. If they do it's light rust.
gayler is offline   Reply With Quote


Unread 03-22-2013, 04:01 PM   #5
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gayler View Post
I don't think so. If they do it's light rust.
They are dying for you to cook in them. The more cooking they do the merrier they are!
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is online now   Reply With Quote


Thanks from:--->
Unread 03-22-2013, 04:21 PM   #6
smokeisgood
Full Fledged Farker
 
Join Date: 03-19-12
Location: Louisville,Ky
Downloads: 0
Uploads: 0
Default

Then like they said, I would knock any rust off with steel wool...wash in hot water with no soap....then I'd coat it with oil and heat it up to 450 or 500, then let cool.....
smokeisgood is offline   Reply With Quote


Unread 03-22-2013, 04:22 PM   #7
smokeisgood
Full Fledged Farker
 
Join Date: 03-19-12
Location: Louisville,Ky
Downloads: 0
Uploads: 0
Default

don't forget about the cornbread....nothing makes cornbread better than a cast iron skillet....I have one dedicated to just that..nothing else gets cooked in it...
smokeisgood is offline   Reply With Quote


Unread 03-22-2013, 04:28 PM   #8
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokeisgood View Post
don't forget about the cornbread....nothing makes cornbread better than a cast iron skillet....I have one dedicated to just that..nothing else gets cooked in it...
I have a dedicated skillet, too. Nothing but cornbread. Comes out fantastic!

__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Thanks from: --->
Unread 03-22-2013, 04:55 PM   #9
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokeisgood View Post
don't forget about the cornbread....nothing makes cornbread better than a cast iron skillet....I have one dedicated to just that..nothing else gets cooked in it...
Yep, I have a dedicated cornbread CI pan, too.

If you have a gas grill, that's the ideal thing to re-season them on. If they haven't been used in a long time, it's probably a good idea.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Unread 03-22-2013, 05:22 PM   #10
93vpmod
is One Chatty Farker

 
93vpmod's Avatar
 
Join Date: 02-02-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

I just read an article about the science of seasoning cast iron based on another thread here.

The article suggests flaxseed oil at high temperatures 500* for one hour, then allowing the pan to cool for two hours as the oven cools down. Then repeat multiple times.

http://sherylcanter.com/wordpress/20...ing-cast-iron/
__________________
-Mike-

Backwoods G2 Chubby, UDS with Weber rotisserie, Blue Weber Performer with gas assist, Smoke Hollow elec. smoker, SJG mini-WSM, White thermapen, Blue-Backlight thermapen, Maverick ET-732 x 2, BernzOmatic JT-850 Weed Burner, BernzOmatic TS8000BZKC Hand Torch.
93vpmod is online now   Reply With Quote


Thanks from:--->
Unread 03-22-2013, 06:28 PM   #11
4ever3
On the road to being a farker
 
Join Date: 04-29-12
Location: Owasso, OK
Downloads: 0
Uploads: 0
Default

What Hometruckin said! They are begging to be used, once you figure out a cast iron skillet you'll never use that nasty non stick stuff again
__________________
PBR and Copenhagen are proof that God wants me to be happy!
4ever3 is offline   Reply With Quote


Unread 03-22-2013, 06:37 PM   #12
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by smokeisgood View Post
Then like they said, I would knock any rust off with steel wool...wash in hot water with no soap....then I'd coat it with oil and heat it up to 450 or 500, then let cool.....
That is basically cleaning and re-seasoning.

If you have any rust at all, you need to get rid of it. If it is minimal, smokeisgood's method could do the trick. You may even be able to do a hot water and ScotchBright cleaning, and cook up half a pound bacon. For heavier rust, you'll need a more aggressive cleaning, and a proper re-seasoning.

Pr0n would help us evaluate your situation.

CD

Last edited by caseydog; 03-22-2013 at 06:55 PM..
caseydog is offline   Reply With Quote


Unread 03-22-2013, 06:38 PM   #13
chicagokp
is Blowin Smoke!

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
Default

I had my wife's grandmothers cast. They had caked on layers of carbon and it was flaking off.

I got a 5 gallon bucket filled 4/5's with water and put in a can of Lye I got from Ace Hardware. I put in the skillets one at a time. It ate off all the crap. Wearing gloves and eye protection through all my encounters with the Lye water. The Lye will eat up most of the carbon and get you back to the metal. Then you can reseason and use like they were new.

You can use the Lye solution several times. Just make sure you add the Lye to water and not water to Lye.

You can pm me if you want. I have a stubborn skillet in lye water for over a month now....
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

White Lightning Thermopen
chicagokp is online now   Reply With Quote


Unread 03-22-2013, 06:45 PM   #14
Budman1
is one Smokin' Farker

 
Budman1's Avatar
 
Join Date: 02-13-13
Location: Wyoming County, N.Y.
Downloads: 0
Uploads: 0
Default

I've done a few, steel wool them, sand blast them, sandpaper them, whichever you prefer, wash them in hot water, soap if you like, then rinse them in hot water, dry them throughly, rub them down with crisco, put them on your preheated gasser, about 300-350, for about 3-4 hours or longer, and presto, you will never cook with another store bought "coated" pan again. cast iron is the bomb. We have about a dozen- pans, griddles, dutch ovens, that we regularly use, and we love them. trust me, do them on your gasser and not in your house oven.
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork.
Secret Squirrel Society - Nope, doesn't exist.

Bob
Semper Fi
Budman1 is offline   Reply With Quote


Thanks from:--->
Unread 03-22-2013, 06:51 PM   #15
HookedOnQ
is one Smokin' Farker
 
HookedOnQ's Avatar
 
Join Date: 12-31-12
Location: chesterfield, va
Downloads: 0
Uploads: 0
Default

I have rescued some in the past that were pretty rusty i sandblasted those and reseasoned using flaxseed oil if theres only a small amount of rust i have used vinagar and salt mix which works pretty good or u could do what others have mentioned sounds like they would all work pretty well. As for reseasoning theres a lot of things that work but i highly recommend flaxseed oil it gives a very hard durable nonstick coating
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, THERMOPEN KNOCK OFF
HookedOnQ is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:45 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts