Posted: 11/3/2013 5:00:31 PM EDT
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Never had to season my cast iron because I just use it alot so it constantly keeps a season from use, but I had 3 pans that had a decent amount of rust on them, so I had to really clean them hard. I seasoned them for 1:20 at 350 with crisco. They have an even coating on them but are slighty tacky, not really sticky just slighty tacky. I think this was due to putting too much crisco on it. How do I fix this?
Reheat it again in the oven? Do another coating of season over it? Thanks. |
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Quoted:
Here we go again. Just cook with the damned things. This ain't rocket science. I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. 
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Clean the hell out of pans. Do a thin coat with a drying oil like flaxseed*, and heat to the smoke point, and allow the surface to polymerize. Do this for thin, multiple coats. Cook, scrape chunks out with a flat, metal spatula with a 90 degree edge and wipe clean with water and no soap. Win *Has some of the best properties for this, will be very smoky, don't breath the smoke as it's really not good for you. Smoke point can be pretty high, and will be higher than what is normally cooked at. |
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Quoted: I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Quoted: Quoted: Here we go again. Just cook with the damned things. This ain't rocket science. I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Even if you see bare metal, you can have a good surface that is non stick. Just wash it good with water and a scrubbie. Then, cook bacon on it. Clean it with water, then wipe it again with paper towel or dry towel. Add a little oil to keep it covered on inside and out. Just cook on it. Seasoning is what happens over time, the whole oven / crisco thing is a shortcut (and a poor one at that) for it.
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Clean in electrolysis tank or burn it off in BBQ grill.
Wash in hot water, dry. Heat to 220 in oven, coat in flaxseed oil. Wipe off as much oil as you can. Put in cold oven, set it to 450 for 90 minutes. Leave it oven for a few hours to cool down. Use normally. This is what I do with my CI. |
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Quoted:
I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Quoted:
Quoted:
Here we go again. Just cook with the damned things. This ain't rocket science. I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Bro, this ain't broscience here. Oil repels water and provides a barrier from oxygen. Everything you cook with has oil. Leave a fucking layer of oil on and it won't rust. I've washed mine and simply put any cooking oil on it from bacon oil to butter to olive oil. |
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Quoted: Bro, this ain't broscience here. Oil repels water and provides a barrier from oxygen. Everything you cook with has oil. Leave a fucking layer of oil on and it won't rust. I've washed mine and simply put any cooking oil on it from bacon oil to butter to olive oil. Quoted: Quoted: Quoted: Here we go again. Just cook with the damned things. This ain't rocket science. I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Bro, this ain't broscience here. Oil repels water and provides a barrier from oxygen. Everything you cook with has oil. Leave a fucking layer of oil on and it won't rust. I've washed mine and simply put any cooking oil on it from bacon oil to butter to olive oil. Enjoy the brocancer. |
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Bro, this ain't broscience here. Oil repels water and provides a barrier from oxygen. Everything you cook with has oil. Leave a fucking layer of oil on and it won't rust. I've washed mine and simply put any cooking oil on it from bacon oil to butter to olive oil. Quoted:
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Here we go again. Just cook with the damned things. This ain't rocket science. I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Bro, this ain't broscience here. Oil repels water and provides a barrier from oxygen. Everything you cook with has oil. Leave a fucking layer of oil on and it won't rust. I've washed mine and simply put any cooking oil on it from bacon oil to butter to olive oil. Yeah, hundreds of years of seasoning them was for nothing eh? |
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I just refurbished my mom's Griswolds. There were a few specs of rust forming. I stripped them down bare with oven cleaner, washed them with steel wool and vinegar, then a sponge and soap.
Dried them immediately, and got them into a preheated 200deg oven. Warmed them up for about 5-10min, took them out, and set the oven for 500. Wiped them down with a very thin layer of snow cap lard and popped them back in the oven upside down. Left them in for close to an hour -- basically until the smoke stopped. Let them cool to about 200, and repeat. I did 4 coats of lard, and 2 coats of olive oil. They're a nice dark brown now, and after about a month of use they should be back to a nice deep black. |
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Quoted: No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. Quoted: Quoted: Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. |
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Use the wrong oils and you fill your food with free radicals. Enjoy the brocancer. Quoted:
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Here we go again. Just cook with the damned things. This ain't rocket science. I do, but after your strip it down to bare metal you have to season it to stop rust from coming back. So don't say "here we go again" because seasoning is nessecarly and does serve a purpose. Bro, this ain't broscience here. Oil repels water and provides a barrier from oxygen. Everything you cook with has oil. Leave a fucking layer of oil on and it won't rust. I've washed mine and simply put any cooking oil on it from bacon oil to butter to olive oil. Enjoy the brocancer. brofacepalm |
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The irony of that being cast iron cookware is a product of the industrial revolution, and was made in the north primarily. Quoted:
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Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. and the yanks wore southern cotton. What of it? Trade didn't stop at the Mason-Dixon line. You hipsters and Yankees that never seen cast iron act like there's voodoo magic. It's iron. Fe. All us southerners did from day 1 was cook on it and not wash it 'cause we're lazy, dirty fucks. Leave it to hipsters to try to turn it into something mystical. |
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No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. Quoted:
Quoted:
Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. I'm not "confused as hell " abou anything I don't normally need to season because I use my shit alot. I had to season after stripping the pan, and it came out slighty waxy feeling and I wanted to fixed that. If your going to come into this thread just to be an ass, then just leave, there is no use for assholes like you here. |
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The irony of that being cast iron cookware is a product of the industrial revolution, and was made in the north primarily. Quoted:
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Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. No shit Jdessell. Griswold was made in Erie PA. Wagner Ware was Sidney Ohio= Yankee territory.COC removed |
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I'm not "confused as hell " abou anything I don't normally need to season because I use my shit alot. I had to season after stripping the pan, and it came out slighty waxy feeling and I wanted to fixed that. If your going to come into this thread just to be an ass, then just leave, there is no use for assholes like you here. Quoted:
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Quoted:
Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. I'm not "confused as hell " abou anything I don't normally need to season because I use my shit alot. I had to season after stripping the pan, and it came out slighty waxy feeling and I wanted to fixed that. If your going to come into this thread just to be an ass, then just leave, there is no use for assholes like you here. IMO the softness comes from too low of a temp. Pop that thing back into the oven above the smoke point until the smoke detector goes off, and you should be good when it cools. |
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IMO the softness comes from too low of a temp. Pop that thing back into the oven above the smoke point until the smoke detector goes off, and you should be good when it cools. Quoted:
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Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. I'm not "confused as hell " abou anything I don't normally need to season because I use my shit alot. I had to season after stripping the pan, and it came out slighty waxy feeling and I wanted to fixed that. If your going to come into this thread just to be an ass, then just leave, there is no use for assholes like you here. IMO the softness comes from too low of a temp. Pop that thing back into the oven above the smoke point until the smoke detector goes off, and you should be good when it cools. Thanks I'll give it a shot. Worst that happens ill just have to reseason with Madcaps tips. |
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Quoted: and the yanks wore southern cotton. What of it? Trade didn't stop at the Mason-Dixon line. You hipsters and Yankees that never seen cast iron act like there's voodoo magic. It's iron. Fe. All us southerners did from day 1 was cook on it and not wash it 'cause we're lazy, dirty fucks. Leave it to hipsters to try to turn it into something mystical. ETA- the willful ignorance towards science is why the south lost.  |
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Quoted:
and the yanks wore southern cotton. What of it? Trade didn't stop at the Mason-Dixon line. You hipsters and Yankees that never seen cast iron act like there's voodoo magic. It's iron. Fe. All us southerners did from day 1 was cook on it and not wash it 'cause we're lazy, dirty fucks. Leave it to hipsters to try to turn it into something mystical. Quoted:
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Quoted:
Quoted:
Here we go again. Just cook with the damned things. This ain't rocket science. No shit. This is the result of Yankees finally catching on to what Southerners have been knowing for years...and being confused as hell by it. and the yanks wore southern cotton. What of it? Trade didn't stop at the Mason-Dixon line. You hipsters and Yankees that never seen cast iron act like there's voodoo magic. It's iron. Fe. All us southerners did from day 1 was cook on it and not wash it 'cause we're lazy, dirty fucks. Leave it to hipsters to try to turn it into something mystical. Why are you turning this thread into a bashing thread? I'm not some "hipster" I asked a question about fixing the seasoning on some cast iron. If you don't feel the need to season yours, then don't. Just don't go bashing people over such petty things. Time to grow the fuck up. |
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Never had to season my cast iron because I just use it alot so it constantly keeps a season from use, but I had 3 pans that had a decent amount of rust on them, so I had to really clean them hard. I seasoned them for 1:20 at 350 with crisco. They have an even coating on them but are slighty tacky, not really sticky just slighty tacky. I think this was due to putting too much crisco on it. How do I fix this? Reheat it again in the oven? Do another coating of season over it? Thanks. An\ An article linked here said that very thin coats of oil are required to season a pan. I recently picked up an odd rusty Griswald skillet at the thrift store and decided to test that theory. I first scrubed it with soap and water to removed the dirt and rust and applied peanut oil. I then took a paper towel and rubbed off all the oil I could. I then proceeded to heat the pan up on the stove top until its smoked, shut off the heat and took the pan outside. I repeated this seasoning 6 times and ended up with one of the nicest seasonings Ive ever seen. It went from rusty to nothing would stick in only an hour and a half. Putting another coat of seasoning over your pans would be a waste of time without stripping them first. Or you could just cook bacon in it. |
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Quoted: Thanks I'll give it a shot. Worst that happens ill just have to reseason with Madcaps tips. Quoted: IMO the softness comes from too low of a temp. Pop that thing back into the oven above the smoke point until the smoke detector goes off, and you should be good when it cools. Thanks I'll give it a shot. Worst that happens ill just have to reseason with Madcaps tips. drying oils with a high iodine content>fat FWIW. Makes for stronger bonds. Eventually, between the polymer bonds, and occasional scraping flat, you get a slick, flat polished surface. If it's lumpy, gross looking, and so on, things are not going well.  My pan is a old as Griswald from the 40's. Rehabed it from a rusty pile that was sitting up at a hunting shack of the families. Heats up insanely fast, cooks very well. |
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Why are you turning this thread into a bashing thread? I'm not some "hipster" I asked a question about fixing the seasoning on some cast iron. If you don't feel the need to season yours, then don't. Just don't go bashing people over such petty things. [div style='margin-left: 40px;'] Time to grow the fuck up. You don't get to control threads. 
I season mine every time I cook. It's called "cooking." Bam. Done. No magic. If I clean mine for some weird reason? Apply a coat of oil to it because iron oxidizes when exposed to air. If only there were a liquid barrier I could put on it without heating shit up in ovens and chanting chakras to the iron wizards of the mountains. |
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Quoted: You don't get to control threads. I season mine every time I cook. It's called "cooking." Bam. Done. No magic. If I clean mine for some weird reason? Apply a coat of oil to it because iron oxidizes when exposed to air. If only there were a liquid barrier I could put on it without heating shit up in ovens and chanting chakras to the iron wizards of the mountains. Quoted: Quoted: Why are you turning this thread into a bashing thread? I'm not some "hipster" I asked a question about fixing the seasoning on some cast iron. If you don't feel the need to season yours, then don't. Just don't go bashing people over such petty things. [div style='margin-left: 40px;'] Time to grow the fuck up. You don't get to control threads. I season mine every time I cook. It's called "cooking." Bam. Done. No magic. If I clean mine for some weird reason? Apply a coat of oil to it because iron oxidizes when exposed to air. If only there were a liquid barrier I could put on it without heating shit up in ovens and chanting chakras to the iron wizards of the mountains. |
, just don't normally need to season my pans so I don't have much expierence with it.
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Never had to season my cast iron because I just use it alot so it constantly keeps a season from use, but I had 3 pans that had a decent amount of rust on them, so I had to really clean them hard. I seasoned them for 1:20 at 350 with crisco. They have an even coating on them but are slighty tacky, not really sticky just slighty tacky. I think this was due to putting too much crisco on it. How do I fix this? Reheat it again in the oven? Do another coating of season over it? Thanks. I've stripped a seasoned a few pans in the last month. The seasoning that some say you don't need is pretty much to keep the rust away in my opinion. A stripped cast iron pan will rust within seconds without a coat of oil. Anyway, I've used lard, bacon grease, and Crisco. Your pan is tacky because you didn't get it hot enough, or used too much oil. I set the oven to 400 or 450 with the pan in it, then pull the pan out when its hot enough to melt Crisco. Then wipe on a thin layer. Leave no globs or runs behind. Bake for an hour, turn off oven and let pans stay in until cool. |