Posted: 2/4/2017 11:37:55 PM EDT
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I found 2 cast iron pans while cleaning out my late father-in-laws house this morning.
One is a Wagner and one is a Lodge. I believe both have quite a bit of age to them. Is anyone familiar with these 2 and have any background info? Best way to bring these into usable condition? Attached File Attached File Attached File Attached File |
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unfortunately neither are very old and really really not worth much/ salvaging.
ETA - if that rust is light, you can use some 000 steel wool to get it off. Coat in a very thin layer of olive oil and stick in a 450 degree oven for 45 minutes. Let it cool and then do it again. Will be ready after that. |
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1) Use a steel scrubber and hot water to remove the easy surface crap.
2) Spray them down with Easy Off heavy duty oven cleaner (lye), and put them in plastic box or trash bag in your garage for a day or two. This will safely strip all the old seasoning and other crap. Rinse when done. 3) Soak them in vinegar for a day while you're at work. This will both neutralize any remaining lye and remove the rust. 4) Rinse, and quickly wipe dry and apply some form of food oil. Crisco/shortening is the easiest option, but you can also use vegetable oil, coconut oil, bacon grease, or whatever. This needs to happen before the pan can flash rust. You can procrastinate after this is done. 5) Wipe them down with some food oil, and put them in the oven at 350 for 1 hour. You will build a better seasoning the more you cook with them. Don't get hung up on weird rituals, internet pseudoscience, and expensive organic oils. It's a piece of iron. Don't smash it, and don't crack it with sudden changes in temperature, and you'll be good to go. ETA: Based on the condition of your pans in particular, steps 2 and 3 may be optional (do both or neither). If you start with the simple route (scrub and season), and you don't like the result, start over by stripping it with steps 2 & 3. |
| If you are motivated to make them good I'd grind and polish the inside of the pans and then re-season. The good old pans were machined smooth during manufacturing. The newer stuff is not but it can be done manually with a grinder/sander. It makes a hell of a difference. |
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Quoted:
After you get that Wagner seasoned back up. Make a pan of cornbread in it. It's the perfect size. Heat the pan in the oven for 6-8 minutes with some oil or bacon grease than pour the batter in and bake until done.  That was one of the first things I made in my cast iron. Did it on a whim without looking it up. Works awesome! |
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a wire wheel in a die grinder will help to strip them, then clean with an aggressive degreaser like simple green and dry very well immediately.
To re-season, this method isn't as scientific as the lady claims, but it still works really well: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ |