Posted: 7/6/2026 5:58:25 PM EDT
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I've seen plenty of threads in GD over the years for treating an old cast iron frying pan, but didn't own one. This weekend my wife got one and I'm tasked with the job. Have any of you bookmarked any of those threads to point me to? |
"I carry a gun because it is my responsibility alone - not that of the police, nor the government, nor the community - to defend the precious lives that God has entrusted to me."
Will Dougan, writing in gomemphis.com 08/17/03
Will Dougan, writing in gomemphis.com 08/17/03
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A free years ago l found an 8" Wagner in a second hand store for $15. It was heavily crusted with built up who knows what from years of cooking. I knocked all of it out with one of those synthetic/ plastic paint stripper discs attached to my drill. Then l seasoned it 3 or 4 times with lard. I use it practically every day. I'm fact, in about an hour I'll be using it for the second time today. |
Drugs kicked in now, need sleep, radiation tastes funny at 7 am every day... a bit like victory. - Ginger
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Just dropping this in here; The best job of seasoning a pan I ever did was putting a clean pan in my gas grill on high for half an hour and then wiping it with peanut oil several times - decades later most of it still looks like it was powder coated. |
Not a day passes over the earth, but men and women of no note do great deeds, speak great words, and suffer noble sorrows. Charles Reade
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Lead test it before bothering. It's low probability that it was used for lead. The consequences if it was used for lead are significant. Otherwise yea, youtube 'restore cast iron pan' and you'll find all sorts of ways and methods. |
Mercy on the criminal is cruelty to the innocent.
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Originally Posted By cmw: Just dropping this in here; The best job of seasoning a pan I ever did was putting a clean pan in my gas grill on high for half an hour and then wiping it with peanut oil several times - decades later most of it still looks like it was powder coated.  |
Preferred pronoun: MARINE
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If it is rusted, grind/sand off the rust or use vinegar/water (easier) and then season; I use grapeseed oil in the oven. If it is just old, damaged seasoning, soak it in Easy Off oven cleaner (lye) until you get down to bare metal, then grapeseed. I had to do the lye treatment on one that I inherited and it ended up what I would call too well seasoned: when I add fat, lard, oil to it, the oil beads up and just rolls around; it doesn’t seem like it’s adhering nor providing any non-stick properties…but nothing else sticks to it, either. I just sprayed it and put it in a plastic garbage bag (no bath). It took a couple of times, especially to get the buildup out of the lettering on the bottom of the pan. |
I wanted a mission, and for my sins, they gave me one.
No rules today, sport…just orders.
It’s not about how many people you kill, it’s about how many you save.
No rules today, sport…just orders.
It’s not about how many people you kill, it’s about how many you save.
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Originally Posted By wildearp: This, but put the pan in the grill upside down. Make sure you put a cookie sheet or line the rack with foil under it if you do. It can get messy. I accidentally left an old Griswald in the oven when I had it do a self clean.  Sucker was smoooooooth when it finally cooled down.
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Politicians Prefer Unarmed Peasants
Caddyshack
Some men are morally opposed to violence. They are protected by men who are not.
Caddyshack
Some men are morally opposed to violence. They are protected by men who are not.
| Thanks for the tips. I knew my first trip to this sub forum wouldn't be wasted! |
"I carry a gun because it is my responsibility alone - not that of the police, nor the government, nor the community - to defend the precious lives that God has entrusted to me."
Will Dougan, writing in gomemphis.com 08/17/03
Will Dougan, writing in gomemphis.com 08/17/03
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I'm getting ready to do this hack on a few of my cast iron pans that I've used straight from the factory and have used for close to 20 years. Angle Grinder with this flapper disc:  
Then Angle Grinder with this flapper disc: 
Then clean thoroughly (obviously), fill with 50/50 water/white vinegar mixture, and simmer for 15 or so minutes. The higher you fill and let it simmer the better. Then season a few times with whatever the cool kids - or what's commonly accepted for cast iron. I'll be using either crisco, bacon grease, or whatever. |
"Some of the greatest dads I've ever seen weren't so much perfect as they were willing to work hard to overcome their failings. Does that make sense?"
Yes. Yes it does.
Yes. Yes it does.
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Sand it with your choice in sanding implements to remove rust and pitting as reasonably achievable. Wash with very hot water and a little dish soap with a kitchen scrubber. *ETA may have jumped the gun a little regarding rust... if it's not rusted, don't need to sand. Just scrub clean with the kitchen scrubber and proceed with re-seasoning. Get a coat of oil on it as soon as it's dry. The absolute best way to season is with flax oil, apply a thin coat with paper towels*, turn the pan upside down and put it on your gas grill. IR non-contact thermometer is your friend here, heat up the pan to 300 degrees then shut off the heat and let it cook with the lid closed on the grill. It gets cool enough to handle with hot pads or whatever, put on another coat and repeat. Flax is absolutely the best oil for seasoning and just 2 or 3 coats will likely be good. If you don't have a grill, you can season in the oven, but you'll fill your house with smoke. You want to do this outdoors. Grapeseed oil makes a good "top coat" if you want to put on another layer or two, but it doesn't turn black the way flax does (IME) so not as good for a bare pan. Don't substitute other kinds of oil unless you want to struggle and make a big mess. Apply thin coats, basically put oil on and then rub it down with a paper towel leaves just the right amount of film. Too much oil will bubble and you'll be sanding and starting over. Also why you turn the pan upside down, so oil doesn't run down into the pan and make a blob/bubble. *WARNING - paper towels with either flax or grapeseed oil can spontaneously combust in certain conditions. Either burn them or soak in water. Don't just throw them in a trash can. |
This is...a clue - Pat_Rogers
I'm not adequately aluminumized for this thread. - gonzo_beyondo
CO, MI, OR - Please lobby your legislators to end discrimination against non-resident CCW permit holders
I'm not adequately aluminumized for this thread. - gonzo_beyondo
CO, MI, OR - Please lobby your legislators to end discrimination against non-resident CCW permit holders
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Attached File This ol Universal took a lot of work but I think it's finally done. |
the kubota survived Javier is no longer an illegal alien...
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Just scored this beaut today. Ive moved to the electrolysis tank approach as it gets EVERYTHING off the pan. Will be giving this one the business in a few weeks when I head up to Nc Attached File Attached File Attached File Attached File Other pan mid electrolysis: Attached File After seasoning: Attached File |
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Here is the Griswold now. Electrolysis tank and post seasoning. This will always be my preferred method Attached File Attached File Attached File Attached File Attached File |
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Originally Posted By DetroitSounds: Isn't a new one like 30 bucks? What's your time worth? Modern pans with the same finish as the old wagner/griswold era are $150+ new and significantly heavier than the vintage castings. Lodge/amazon/pioneer wimmenz/etc has a sandpaper-esque finish which in part is due to the pre-seasoning coming from the factory needing to adhere instantly. That pre-seasoning in a Chineese factory can include whatever they want. There is also something special about cast iron that predates WW1 (this griswold pan dates 1906-1912 for manufacture). It has survived all these decades. |
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Originally Posted By DetroitSounds: Isn't a new one like 30 bucks? What's your time worth? Magnets love real iron and the higher the content the better the magnet sticks. Using the same magnet, test a new Lodge against an old Griswald. Check the prices of some good cast iron. Reviews |
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