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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 04-06-2006, 02:24 PM   #1
TexasGuppie
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Default Another cast-iron skillet question

While inspecting a customer's property I noticed a LARGE "Lodge" cast-iron skillet laying in the grass. I asked, "Why is that there?" My customer then revealed that he "uses it to cover up a plumbing clean out."

After explaining to him the problems he could create for himself if someone from the S.P.C.C.I.C. (Society for the Prevention of Cruelty to Cast Iron Cookware) were to be notified of this blatant abuse of a quality piece of cookware, he asked if I would like to "adopt" the skillet.

With me being the cast-iron lover that I am I of course jumped on this opportunity to provide a better life for this little fella.

Here's the problem: He is covered in some pretty good rust. How should I go about cleanin' up the little guy? I look forward to the day when he can be treated to a full slab of bacon and all of the lard he can absorb but right now, he faces an uphill battle.

Thanks in advance for any help that you can offer.

Ken
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Unread 04-06-2006, 02:31 PM   #2
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Aluminum oxide sand blasting. Fround on by the purists, but quick.
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Last edited by RichardF; 04-06-2006 at 05:55 PM..
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Unread 04-06-2006, 02:47 PM   #3
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See this link for help on refurbishment.

http://panman.com/cleaning.html

When cleaning my pans, I followed the directions but also hit them pretty hard with with a dremel and some sand paper. The re-seasoning instructions are good, but I would recommend doing that outside if at all possible (gas grill works good) due to smoke.
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Unread 04-06-2006, 02:48 PM   #4
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Quote:
Originally Posted by TexasGuppie
While inspecting a customer's property I noticed a LARGE "Lodge" cast-iron skillet laying in the grass. I asked, "Why is that there?" My customer then revealed that he "uses it to cover up a plumbing clean out."

After explaining to him the problems he could create for himself if someone from the S.P.C.C.I.C. (Society for the Prevention of Cruelty to Cast Iron Cookware) were to be notified of this blatant abuse of a quality piece of cookware, he asked if I would like to "adopt" the skillet.

With me being the cast-iron lover that I am I of course jumped on this opportunity to provide a better life for this little fella.

Here's the problem: He is covered in some pretty good rust. How should I go about cleanin' up the little guy? I look forward to the day when he can be treated to a full slab of bacon and all of the lard he can absorb but right now, he faces an uphill battle.

Thanks in advance for any help that you can offer.

Ken
Angle Grinder did the trick for me when cleaning up an old dutch oven.

033287125746_4.jpg
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Unread 04-06-2006, 02:56 PM   #5
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What is a "plumbing cleanout"? If it's what I think it is the skillet is garbage.
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Unread 04-06-2006, 05:45 PM   #6
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Quote:
Originally Posted by Smoker
What is a "plumbing cleanout"? If it's what I think it is the skillet is garbage.
Hopefully just an access point for snaking drains.

BTW, drill with a wire brush, then lots of heat.
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Unread 04-06-2006, 07:02 PM   #7
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Quote:
Originally Posted by thillin
Hopefully just an access point for snaking drains.

BTW, drill with a wire brush, then lots of heat.
That's exactly what it is...a "snaking" point. But Smoker, what did you think I was referring to?

Ken (doesn't want to clean this thing up only to use it and then sprout a third eye in the middle of my forehead.)
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Unread 04-06-2006, 07:26 PM   #8
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Quote:
Originally Posted by Frisco_Smoker
Angle Grinder did the trick for me when cleaning up an old dutch oven.
That's what I have used. An angle grinder with a wire wheel. Then just make a nice campfire out back and throw the pan in. Let it cool, wipe it down and reseason.
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Unread 04-06-2006, 08:02 PM   #9
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Quote:
Originally Posted by Kevin
That's what I have used. An angle grinder with a wire wheel. Then just make a nice campfire out back and throw the pan in. Let it cool, wipe it down and reseason.
Okay...here's my dumber side coming out again: Why throw it in a fire after the grinding/wire wheel/sanding/etc.?

I've got the seasoning part down: 10 lbs of bacon cooked in the pan and I'll be ready to go...

Ken (...ready to go to the Cardiologist!)
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Unread 04-06-2006, 08:08 PM   #10
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Quote:
Originally Posted by TexasGuppie
Okay...here's my dumber side coming out again: Why throw it in a fire after the grinding/wire wheel/sanding/etc.?

I've got the seasoning part down: 10 lbs of bacon cooked in the pan and I'll be ready to go...

Ken (...ready to go to the Cardiologist!)
I'm not sure. That's just what I've done before. Maybe it's the inherent mindset that fire kills cooties.
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Unread 04-06-2006, 10:51 PM   #11
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Quote:
Originally Posted by Kevin
I'm not sure. That's just what I've done before. Maybe it's the inherent mindset that fire kills cooties.
Well...in the fire it will go. I SURE don't need no danged cooties!

Ken ("Cootie Free" for years)
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Unread 04-07-2006, 12:20 AM   #12
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Tossing it in the fire could make it pop into two or more pieces, that is some serious thermal shock. I would get a good coat of grease on it and place it upside down in a 350 degree something for a few hours. Or put it in the oven ungreased and then start a self cleaning cycle to burn any extra carbon off.
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Unread 04-07-2006, 01:34 AM   #13
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Take it to a local garage with a bead blaster, and give the tech $10.00. The glass will not eat the good metal, all cooties will be gone, and all you have to do is reseason.
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Unread 04-07-2006, 10:00 AM   #14
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"That's exactly what it is...a "snaking" point. But Smoker, what did you think I was referring to?"

Thats exactly what I thought. If its been laying on the ground covering some chithole I would never use it. Call me crazy but I'd rather buy a new one for $10.
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Unread 04-07-2006, 03:31 PM   #15
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Quote:
Originally Posted by TexasGuppie
Okay...here's my dumber side coming out again: Why throw it in a fire after the grinding/wire wheel/sanding/etc.?

I've got the seasoning part down: 10 lbs of bacon cooked in the pan and I'll be ready to go...

Ken (...ready to go to the Cardiologist!)
I always season my cast iron by smearing lots of crisco on it and the heating in the over at high temps for a while.......might take a session or two!
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