Hi:
Last summer I spoke with a real kind fella that I met on this forum in regards to restoring cast iron pans. He is a policeman in the midwest - I can't remember which state, but I think he lives in Wisconsin. We spoke for about an hour on the telephone and he explained to me the process that he uses to get the old grease off of the pan. I took notes, but got busy and over time, lost my notes and his contact information. I've finally got a lot of projects off of my plate and am ready to begin restoring this pan. I wish I could remember his name as I'd contact him directly. This is a honey-do project that I've put off too long. If anyone can assist, I'd be quite grateful. Thanks!
Hi, I have around 400 to 500 lbs of cast iron cookware. First go to the WAGS site and up on the header there is a icon for cleaning and restoring. Lots of pictures and great info. To degrease a pan, skillet, dutch oven get it hot and pour in a little corn oil and some table salt. use paper towels and a mitten for the other hand and scour away. The oil will lift the crud with the help of the salt and the salt will disinfect at the same time. It will get rid of the rancid smell also. Scott " Apron "
Way back when I had cleaning duties, I put the CI pans in the oven during a self-clean cycle. After that, brush them out and re-season with a little cooking oil. Killed two birds with one stone.
Jim,
Here is a link with how to care for and many ways to clean (near the bottom) cast iron pans.
http://whatscookingamerica.net/Information/CastIronPans.htm
Jim
One of the gimmicks I use to do with Boy Scouts was to have the kids bring Mom's crudiest Cast Iron piece, or tell them to pick one up for a quarter or so at a flea-shop, the crudier the better!
Take the campfire and when it gets reduced to warm but not overly glowing ashes, bury it in the ash! Go to bed, and just shake it off the next morning...nice bright gray, a quick wipe with a paper towel and Crisco...send it home to Mommy as a surprise because it was literally brand new!
O K . . . I have several different sizes of pots and pans but they are ALL rusty and most likely lightly pitted. I was thinking of bead blasting with steel pellets because that is what is in the blasting unit I am allowed to use.
Will the getting hot trick get rid of rust ?
I was also thinking of using that Evaporust stuff that they sell at auto parts stores in quart, gallon, and five gallon jugs and pails. I would soak it while agitating with steel wool.
Stop Stop Stop Never bead blast cast iron. Set up a electrolysis tank. It will clean down to bare metal and you can start the seasoning. Scott
I guess we are talking about cooking pans here if I read this right.If you have a self cleaning oven that's the way to go. Put 'em in and cycle it. Nothing but a little ash left. (no plastic or wood handles please!
One of my customers is Lodge Casting. Go to www.lodgemfg.com and you will find the answers to all your questions and more. They shotblast cast iron skillets 5 days a week there. Dan.
Jim,
I am the fella you spoke with regarding the cast iron. I just put another pan in my electrolysis tank not 5 minutes ago. I would be happy to talk again if you need some help or an email!
To those that are interested in restoring cast iron please dont:
Burn off seasoning in a hot camp fire. It will take the temper out of the pan and it will never hold seasoning again and may warp the pan.
Do not bead/sand blast. It WILL pit the surface leaving opening the pores. Food will stick badly to the surface.
The only methods to use is a lye bath tank or electrolysis. I have used both on hundreds of cooking cast iron with great results.
Thanks to all for the great responses. This forum is a nice place to discuss all sorts of things.
Brian:
Nice to hear from you again. If you'd like to pm me your telephone number and the best time/day to call, I'll give you a ring. Thanks!
Jim!!
Your 1917 Overland is not done yet. You have no time for this. Please drive the pan over to me in the (restored)Overland and I will kindly restore it for you. Can't wait for the ride!
Put the cast iron pans in a self cleaning oven.
After the pan is cool enough to handle, set the oven temp low. Anything under 200 degrees. Coat the pan with I
Oil and place the pan in the oven for several hours. This conditions the pan so food will not stick.
I have used cast iron for years while my friends run out and purchase the latest brands and don't like them.
Here is a link to the WAGS site that Robert Scott Owens mentioned.
http://www.wag-society.org/index.php
Everything you need to know about cast iron cookware.
O K so I will soak my pans in a solution of lye. I will take the worst one first and try it out, no big deal if it fails. If it works then I will be a happy camper and a lyer forever for sure.
When using lye, there area few precautions.
Put all of the water in before adding lye. Add the lye to the water. If slowly adding lye it will cause it to boil over like a volcano. Put the can in the water and let sit several days. Pull out and rinse thoroughly. Wire brush off the crud and lye bath again, it usually takes a few sessions to get it all off. I advised using rubber gloves and eye protection as this is very caustic. The lye I use is Drano crystals, 1 pound can to 5 gallons of water.
Meant to say put the cast iron in the lye bath and let sit for several days.