Red Mosquito

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

doug rr wrote:which pan is your favorite?

I got a 7” from my grandma’s after she passed. It’s got the most even cooking out of all of them. I also love the Dutch oven but I don’t use it often enough.

wease wrote:

doug rr wrote:which pan is your favorite?

I got a 7” from my grandma’s after she passed. It’s got the most even cooking out of all of them. I also love the Dutch oven but I don’t use it often enough.

I’ve got one good solid pan but I don’t think it’s iron but it’s heavy as f. The bottom of it is somehow seasoned to perfection. As dark and smooth as possible. The cooking side though. Patchy. Lovely weird patina but still sticks sometimes. I must try season it properly. Your method sounds way better and more sensible than what I did the first time which was just leaving it sit on a high heat for an hour.

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

I am not

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

I am not

No soap for cleaning. It doesn’t need it. If something does actually stick or anything, just adding water and putting it on the burner on high then either scraping with a spatula or using my scrub brush takes it right off. After it’s dried, I wipe it down with the grease rag. Ready for next time.

I’ve worked too hard for too long on the patinas on all this stuff. Most dish soaps have some sort of degreaser in them and I’m not ruining what I’ve been able to build so far with them.

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

I am not

No soap for cleaning. It doesn’t need it. If something does actually stick or anything, just adding water and putting it on the burner on high then either scraping with a spatula or using my scrub brush takes it right off. After it’s dried, I wipe it down with the grease rag. Ready for next time.

I’ve worked too hard for too long on the patinas on all this stuff. Most dish soaps have some sort of degreaser in them and I’m not ruining what I’ve been able to build so far with them.

Back in the day when detergents were made of lye and animal fats, they would kill the polymers. Those days are long gone. The degreasers are only effective on the surface layer oils and won’t affect the actual chemical bonds. A little dawn will work just fine and keep that sweet, sweet patina. Now, do you have to? No.

I just get a kick out of people that preach that you absolutely can’t without even bothering to understand the why. They’re the same ones that think that you also can’t cook low ph foods like tomato sauce or lemons.

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

I am not

No soap for cleaning. It doesn’t need it. If something does actually stick or anything, just adding water and putting it on the burner on high then either scraping with a spatula or using my scrub brush takes it right off. After it’s dried, I wipe it down with the grease rag. Ready for next time.

I’ve worked too hard for too long on the patinas on all this stuff. Most dish soaps have some sort of degreaser in them and I’m not ruining what I’ve been able to build so far with them.

Back in the day when detergents were made of lye and animal fats, they would kill the polymers. Those days are long gone. The degreasers are only effective on the surface layer oils and won’t affect the actual chemical bonds. A little dawn will work just fine and keep that sweet, sweet patina. Now, do you have to? No.

I just get a kick out of people that preach that you absolutely can’t without even bothering to understand the why. They’re the same ones that think that you also can’t cook low ph foods like tomato sauce or lemons.

I cook everything in mine. Now, I have found some things that are harder to clean that I stay away from, but I don’t have a problem trying anything in them.

PLUS!!!! I don’t want to give Mrs Wease the idea of using soap on them is ok because the next thing you know there will be one in the sink soaking overnight in soapy water.

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

I am not

No soap for cleaning. It doesn’t need it. If something does actually stick or anything, just adding water and putting it on the burner on high then either scraping with a spatula or using my scrub brush takes it right off. After it’s dried, I wipe it down with the grease rag. Ready for next time.

I’ve worked too hard for too long on the patinas on all this stuff. Most dish soaps have some sort of degreaser in them and I’m not ruining what I’ve been able to build so far with them.

Back in the day when detergents were made of lye and animal fats, they would kill the polymers. Those days are long gone. The degreasers are only effective on the surface layer oils and won’t affect the actual chemical bonds. A little dawn will work just fine and keep that sweet, sweet patina. Now, do you have to? No.

I just get a kick out of people that preach that you absolutely can’t without even bothering to understand the why. They’re the same ones that think that you also can’t cook low ph foods like tomato sauce or lemons.

I cook everything in mine. Now, I have found some things that are harder to clean that I stay away from, but I don’t have a problem trying anything in them.

PLUS!!!! I don’t want to give Mrs Wease the idea of using soap on them is ok because the next thing you know there will be one in the sink soaking overnight in soapy water.

At least she won’t put it in the dishwasher like my brilliant wife did awhile back.

Bottom line Wease is just keep doing what works, provided you clean up that mess on your back counter.

Chris_H_2 wrote:Bottom line Wease is just keep doing what works, provided you clean up that mess on your back counter.

Nope. I’m outta that fight. I’m tired of one step forward and four back. I’ve accepted the fact I live with 2 full-clutter (previously 3) females.

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Seasoning/reseasoning a lot of my cast iron today.

explain your work

What do you mean?

as in: how do you go about re-seasoning your pans (and what is your pan-maintenance routine)?

So I rub in a teaspoon or so of canola oil with my greasy rag while the oven is preheating to 500. After it’s rubbed in and the oven is up to temp, I put them in for at least an hour. After that I just turn the oven off and let them cool with the oven.

Maintenance is just rinsing out after use and wiping down with the grease rag. Clean and shiny smooth.

do you not use soap for cleaning?

You’re kidding, right?

I am not

No soap for cleaning. It doesn’t need it. If something does actually stick or anything, just adding water and putting it on the burner on high then either scraping with a spatula or using my scrub brush takes it right off. After it’s dried, I wipe it down with the grease rag. Ready for next time.

I’ve worked too hard for too long on the patinas on all this stuff. Most dish soaps have some sort of degreaser in them and I’m not ruining what I’ve been able to build so far with them.

Back in the day when detergents were made of lye and animal fats, they would kill the polymers. Those days are long gone. The degreasers are only effective on the surface layer oils and won’t affect the actual chemical bonds. A little dawn will work just fine and keep that sweet, sweet patina. Now, do you have to? No.

I just get a kick out of people that preach that you absolutely can’t without even bothering to understand the why. They’re the same ones that think that you also can’t cook low ph foods like tomato sauce or lemons.

I cook everything in mine. Now, I have found some things that are harder to clean that I stay away from, but I don’t have a problem trying anything in them.

PLUS!!!! I don’t want to give Mrs Wease the idea of using soap on them is ok because the next thing you know there will be one in the sink soaking overnight in soapy water.

At least she won’t put it in the dishwasher like my brilliant wife did awhile back.

Reading that helped prompt my vigilance towards cast iron care.

Chris_H_2 wrote: At least she won’t put it in the dishwasher like my brilliant wife did awhile back.

How did you not leave her for the babysitter at this point?

E.H. Ruddock wrote:

Chris_H_2 wrote: At least she won’t put it in the dishwasher like my brilliant wife did awhile back.

How did you not leave her for the babysitter at this point?

that was right around the time that the b-sister started getting really high maintenance and needy (much more so than wease’s cast-iron collection). I had very few options.

Wease. This is my one and only. Should I just scour it and start again?
The underside is perfect funny enough. If so how do I do it?

That doesn’t look like cast iron. Looks like it used to have some non-stick coating on it. Which from the appearance, looks as if you’ve probably been eating.

Yeah, dime, cast iron would be all one piece and wouldn't have those rivets for the handle in it, normally.

wease wrote:That doesn’t look like cast iron. Looks like it used to have some non-stick coating on it. Which from the appearance, looks as if you’ve probably been eating.

It’s definitely not iron it is proper iheavy af though and wasn’t coated at all and it was seasoned when I got it before I knew what that was and scrubbed it all off like a sap.
That’s the arse of it