Cast Iron Skillet Restoration - From Gank to Glistenny

I like the CocaCola method myself. It really saves you some elbow grease but you have to wait. In fact it's so amazing there's a fascinating film right here ----> http://gardenofashes.blogspot.com/2006/09/cleaning-rusty-cast-iron-skillet-in.html

There's also some really dedicated techniques here: http://www.wag-society.org/cleaning.php

Cast Iron is the way to go. I have a gaggle of fancy smanchy pans and my 12in. cast iron fry pan has a permanent spot on the stove.

Okay, now I need a bit of refining technique. I have one of those wonderful cast iron pans for making corn sticks. And that's what the bread does, because the surface isn't pristine. And I love those ear-of-corn-shaped bits of cornbread that get crusty all the way around and -- well, you know. What would you suggest for cleaning them, esp. down into the bas-relief design?

I have the same mold as you have. I would suggest, that you build a fire outside. Throw it in. You could use your barbeQue at the end, or just throw it in your campfire. Burn it out and use a stiff wire brush. Then follow the Biggles method for refinishing. Your cast iron cornstick pan is the bomb. You cannot hurt it, but you should show some love. Peace, Paul

Hey Kudzu,

Those little molds can be tedious at times if not enough lard was used to loosen the bread.

If you don't have a campfire or grill ready, you can put it directly over your gas flame on your range and carbonize the crud. Turn on your vent hood fan and leave it on, gonna git smoky!

Let it cool a bit, until you can handle it and use a plastic chinese chopstick or similiar to clean out the details.

Preheat oven to 300.

Rub mold with oil, turn upside down in preheated oven with sheet pan underneath for an hour. And you're right back where you started from!

Biggles

A campfire in my backyard? The Ross Valley Fire Brigade would be on me in a nano-second. It all sounds like so much work for the occasional corn stick feast. Maybe I will just buy a new one. Or maybe (my lips to the Corn God's ear) there will be a silicone one, soon. (What does a dyslexic call a Corn God???? You know.)

I use the grill method as well. Right now I have 4 different sizes of Cast iron cookery in my weber grill. What i do is start a charcoal fire just like I am about to grill then when it is ready take half of the coals and put them aside. A disposable foil pan works best. Spread out the coals and put the pans in. Take the remainder of the coals and put them over all the pans and then wait for a day to cool, then scrub with a non soap wire brush and follow the seasoning method above.

I have an old cast-iron skillet that I took to college with me back in 1971 and it used to be just about my only pan so it got used constantly. Somewhere along the line I quit using it so it has now "sat on a shelf for 20 years" or almost, anyway. It's not rusty, but just very grungy, if you know what I mean, seems to be full of black, sticky stuff, and I do know that one reason I quit using it is that food just started sticking to it like velcro. Should I go through your process? I don't have lard; would regular cooking oil, like Wesson oil, work? Crisco? I hate to use my olive oil like you did!

Hey Rebecca,

Yeah, pretty much. I would try using a good scotch brite pad from the hardware store. Buy a handful, some different levels of abrasivenesses. Start by soaking the pan in hot water for 10 minutes. Then start using the pads under hot water for a bit. See what comes off. You don't need to get down to bare cast iron, just get the suface crud off.

More than dry. That means NO moisture.

Rub with whatever cooking oil you have and cure like what I mentioned in the post. You may have to do this several times. Once the pan cools, rub lightly with same oil after each use. Start using it every week to get it back in to shape. Use it for roasting meat, searing meat, browning rice in butter. It's good for everything!

Biggles

Hi to all,

I’d like to please ask you a question about a cast iron pan (a Dutch oven design with a cover) that I bought at a garage sale. The pan had a thick coating of rust on it (it had been left outside for some time), and I scrubbed it with sandpaper. The rust came off and I only used as much as needed to remove the rust.

I then began to season the pan by warming it and applying peanut oil. However, it continues to bleed a gray film which I assume to be iron? I cooked some grits in the pan and the food has a gray tint, but was otherwise edible.

What do I do? Continue to season it? Use it to cook fatty foods to season it?

What do you suggest, many thanks, and have a very Merry Christmas! Please respond to me at eddiebmauri@yahoo.com

Eddie

I have a large collection of cast iron skillets, pots.dutch ovens etc. The place where they were stored had a leak and most of them are covered with rust. I want to clean them up to sell. I have been told to clean them with chemicals but want to be sure.

Hey Malcolm,

Chemicals can cover such a broad spectrum. There's no way I can give you a worth while repsonse without seeing them. If you can, send me some pictures and we'll see if we can formulate a plan of attack.

The problem is that each level of corrosion and damage will require a different game plan. Light rust is handled a few ways and heavy, another.

It may be that they aren't worth reclaiming. Are they 15 years old? 30 or 110 years old? Do they have a manufacturer stamp somewhere and have you seen what they're getting for those on ebay.

Restoring good cast iron just isn't as simple as sanding and curing. After that are weeks of intensive use with different foods from the oven to stove top. That's what people are looking for, happy pans.

If you saw my pan here RIGHT AFTER I sanded it and cured it, it was worth about 15 dollars. But now, after months of use the color has come back and it glistens without oiling, it's worth 3 or 4 times that. If it were 75 years old, many times that.

Show me what you gots.

Biggles

Hey, I just bought 6 skillets at a flea market which were in various conditions of disuse, including completely rust covered. Sand paper changes the surface too much, so I came up with this solution.

Get some wire wheels and mount one on a bench grinder, or on a drill press. I used a cup brush and a five inch wheel on the drill press. You can clean up a pan in 30 minutes, ready to re-season. The wire wheels eat the rust off, but doesn't alter the pans surface. They look like a pan you buy in a store.

No chemicals or risk of heat cracking. Use a mask though, lots of iron dust. Use safety glasses.

The iron brush wheels cost me about $10.00, and could clean many more.

This really works well.

Dan

Hey Dan,

Excellent! Thank you for stopping by with that one. I didn't get in to such shop tools because I wanted to offer something that anyone could do in their kitchen. Nicely done!

Biggles

I put a corn fritter and griddle skillet in my wood stove out in the shop. Wire brushed them on the drill press and Dremmel. They looked very good. I then coated them with some hog lard and put them in a preheated 350 degree oven for an hour as you suggested. (2x) They have a light yellow tinted surface on them that wants to stick to cloth and paper towels. Is this normal, and does is get better with use.

Thanks.... Carl

Hey Doc, Seriously... I need your opinon on my last post. I can send photo's if you like.
Carl

To Carl

That yellow stuff is probably residue from the lard. I just seasoned some pans with lard and put them upside down on a broiler pan and got the same yellow residue on the broiler pan. It was hard to get off, but it did come off. It should clean off yours ok.

CARL !!!! Dude, I am SO Sorry !!!! I didn't mean to run away on you!!! I totally missed your comment. VERY VERY sorry.

It is residue from your lard, it's normal and will get better/different the more you use it. Try to do some high heat cooking. Use it as a roaster for chickens at 450. Do some searing of meat at high heat for a while.

Man, I'm really sorry. It wasn't personal.

Biggles

I JUST FOUND 3 VERY VERY RUSTED CAST IRON SKILLETS AND WANTED TO FIND OUT HOW TO RESTORE THEM...ANY SUGGESTIONS?

Google "Electrolysis Cleaning".

Hey Doc... No problems, thanks for getting back. I have since, done a lot of cooking in the skillets. (I've restored more) and the yellow residue goes away with use. My next question is: does hog lard have a certain seasoning quality that a refined lard doesn't have?

Thanks for taking the time to do this sort of thing. Its nice being able to have a site you can go to, to share and gain this type of knowledge.

Carl

Hey Carl,

I can't answer your question with authority. I'll bet as far as just seasoning your pans are concerned, both types of lard would be just fine.

That being said, I wouldn't be caught dead with that crap. As with any refined foods, they're not good for you nor do they taste good. Besides, you buy a brick of that stuff, what else are you going to use it for? Yeah, thought not.

Throw a highly seasoned pork shoulder in your pan, turn on the oven to 325 and let it go all day. Yum!

Biggles

What do you do when your cast iron has wooden handles? We are going on a camping trip and the hubby asked me to clean them after being in the garage for many years.

Hey K,

Wood burns, keep it away from open flames.

As far as cleaning, usually a scotchbrite pad will take care of business. But I'd have to see the pan to diagnose how to restore the dear thing.

Biggles

OK, Mom passed away a few months ago. We are cleaning up the farm. Mom saved EVERYTHING!! The original house burned several years ago so most keepsakes are gone. But, I have a PILE of cast iron skillets and even a large cauldron type pot. They have unfortunately been stored outside in the elements and are very rusty. I want these as some of them are from my childhood so that puts them well over 30 or 40 years old. I understand the seasoning process. What would be the recommended way to remove the rust though. Like I said, they were stored outdoors and are entirely covered with rust. Would sandblasting be my best bet, considering how many I have and the amount of rust? There are approx. 15 to 20 items.

Hey Chris,

Dang!

Sandblasting usually ruins pans. Cast iron is a soft metal and you'll change the surface of your pans.

If your pans are as bad as you say, and you have that many? You need to use electrolysis to clean them.

Read this, scroll down and down. It'll tell you how to do it.

http://users.eastlink.ca/~pspencer/nsaeta/electrolysis.html

If we were talking a little rust & gank, scrubbing as I did works. But you have serious rust problems and nearly 20 items! Take the time to set up the process and let it roll.

Biggles

Thanks Biggles, Ill give it a whirl. As of now, the count is around 30 different cast iron utensils and such, including a pot or cauldron approx 2 feet in diameter. This should be a challenge.

Is it possible to use a cast iron griddle that is now a shiny metal?

Hey Judy,

Yes. Are you sure it's cast iron and not aluminum? There are such beasts out there.

If it is cast iron, wash in warm sudsy water and srub nicely. Thoroughly dry and rub with a peanut oil, corn oil, lard, vegetable oil, but not extra virgin. Install to 300 degree oven upside down for an hour. Put a cookie sheet pan on the bottom of the oven to catch any drips.

Let cool and start using!

Biggles

Hey Judy,

Yes. Are you sure it's cast iron and not aluminum? There are such beasts out there.

If it is cast iron, wash in warm sudsy water and srub nicely. Thoroughly dry and rub with a peanut oil, corn oil, lard, vegetable oil, but not extra virgin. Install to 300 degree oven upside down for an hour. Put a cookie sheet pan on the bottom of the oven to catch any drips.

Let cool and start using!

Biggles

Hey Judy,

Yes. Are you sure it's cast iron and not aluminum? There are such beasts out there.

If it is cast iron, wash in warm sudsy water and srub nicely. Thoroughly dry and rub with a peanut oil, corn oil, lard, vegetable oil, but not extra virgin. Install to 300 degree oven upside down for an hour. Put a cookie sheet pan on the bottom of the oven to catch any drips.

Let cool and start using!

Biggles

I just bought a cast iron skillet from ebay. It looks great. It has no rust and is very smooth and shiny, but everytime I heat it up to cook with it, it smells very "oily" almost like a machine oil or something. When I first got it I could remove black residue everytime I wiped it, but not anymore. Nothing wipes off. (I guess I removed all that from cleaning), but I am wondering is it safe to use? It is a pretty strong oil smell.

Hey Tara,

Well, you may want to get a second opinion on the oily smell. Sometimes cheap vegetable oil can be pretty oily smelling. The chance of someone using motor oil on a cast iron pan isn't very high.

What you may want to do is turn the stove on medium high and burn the pan clean, with your ventilation fan on of course. When the wafts of smoke start to slow down, turn off the burner and let the pan fully cure.

Then rub with cooking oil and reseason in the oven at 300 for an hour. That might do it!

Biggles

I have some old cast-iron pans I got at yard sales and would like to start using. I thought I'd re-season them, but with what kind of oil? I've got Mazola, Wesson and extra-virgin olive in the house, or I suppose I could fry up some bacon and use bacon grease. What would you recommnd? Or should I go out and buy something else?

Hey Amanda,

Oh one can get picky with the fats and oils. Don't use the extra virgin. Use the Mazola, corn oil. Coat pan and install upside down to center rack at 300 degrees for an hour. Put cookie sheet at bottom of oven to catch oil drips. Let fully cool and use!

Biggles

Great tips to try on my moms pan to get the rust off. What shouldn't be cooked in a cast iron pan?

I have a large cast Iron tub too large to put in the oven. How would you season it

E

Hey Ez,

It depends on what you're going to use it for. It sounds huge, are you going to use it stove top? For food?

I would rub it with peanut, corn or vegetable oil, or lard if you have it. Put it stove top and bring to smoking. Turn off and let cool. Rub inside with another coat, lightly this time. Don't let it pool.

Then just use the pot, a lot. Wash with hot water and a dedicated (not used for anything else) scrub brush. Pat dry. Rub lightly with oil inside after each use.

That'll do it.

Biggles

I use it for jamblaya Its around 5 gallons. I have a special burner for it

E

Hey Ez,

Holy crap, that's huge.

Yeah, do what I said. The more you use it, the better it will get. Even if you cannot put it in your oven, it'll still get seasoned, it'll just take a little longer. Wow.

Biggles

My main problem right now is on the sides the seasoning keeps flakeing off when I cook with it? Ideas why? Its not rusted or anything. I have ended up with most of the pot being several mils thicker than spots (not as big as a dime, but bigger than a Beebee...P.S. it cooks great

Ez

Hey Ez,

I have a few pans that do that too. Not sure what the scoop is. I can say that the cast iron pan expands when it's hot and contract when it's cool. Doing this over time will most certainly worry off little pieces of carbonized food products. Plus it's harmless. I would ignore it and move along.

Biggles

We just aquired a cast iron "caldron" that was left out to rust in the rain. We will use it to cook in at a fort during living history reenacting. After reading your other info,will sand and try to reseason. It will not fit into any stove or on top, too heavy to lift.(weighs over 60lbs.)Do you think a campfire will work? Also I met a dealer/junkman that would try to fake out having to season pans by pouring motor oil over them and burning it off(sort of)in a fire. So in an earlier blog response the person was wondering if what they smelled was motor oil? could be.

Hey Sooze,

STAY THE FRICK AWAY FROM FRICKEN MOTOR OIL !!! DANGNABBIT !!!

That's not cool. And yes, could very well be the source of other's ills.

It's going to take some time getting your cauldron down to bare metal, probably days. Depending on how much rust you have will depend on how coarse the sandpaper will be. Start coarse and wet the surface with water. Rinse often and sand some more. Use finer and finer sand paper until it looks pretty. After the final cleaning/sanding, coat lightly with food-grade oils such as, salad or peanut or whatever you have.

Since you're using traditional methods, get your A-framed setup over the fire with the chain hanging down the center and start curing that pot. Oil heat, oil heat. Get that pot smoking hot, then let cool. Oil when cool, and repeat.

Do this a few times, it'll give you great practice in handling the pot and the cooking fire.

At this point you can start cooking in it. Do very simple chicken/beef stews. Something with some fat and no acids (tomatoes). Clean with hot/warm water and a stiff brush. After it's dry, lightly rub with food-grade oil. Don't baby it, use it. Use it. Use it. Use it.

I wish I was there, am very jealous.

xo, Biggles

Thanks for answering so fast! Yeah the whole motor oil thing bothered me so much that we'd never buy anything from him- too yucky, and deceitful. Wish you could come to the Fort(Tacoma,WA), it's cast iron heaven. Everyone cooks with it, on fires,in a wood fired clay oven and on and in a wood stove. Hopefully once the pot is rescued I will win one of the cooking contests this summer.Thanks again.

Hey Sooze,

Not sure whether you'll check back, but here's some pictures from a friend's local Dutch Oven Gathering up in Sacramento, CA. They took 2nd place!

http://www.flickr.com/gp/31665789@N00/1n25zt

tried to check out the link- got nothin'. You might like to see pics of the Fort. Go to www.fortnisqually.org. If you look in the calender ,under candlelight tour, there are pics of my husband and I. There are several chat sites on yahoo , castironitis, and another one about dutch ovens, that you might like to check out.

Hey Sooze,

Dang, it works from here. Did you copy & paste in to new browser window?

Wow, you guys all look great! Man, talk about a window in to the past. I wish I could light a cooking fire in my back yard ...

We do have a fire pit in our back yard. Actually we built a picnic shelter( just like at the park). We like cooking with fire(and poking it and burning stuff and and and... fire...sorry I got a little distracted)Our house and the fort are places where it's good to smell like smoke. Any ideas on storing our cast iron after it's seasoned? Remember we live where it's always damp and rainy.

I am baking one in my Jotul wood stove at 500 degrees. Rubbed it good with canola oil.

I figured it would work as good/better than minding an outdoor fire.

I will let you know how it turns out.

Jeff

Hello good Doctor,
I have a skillit that has been with me for 60 years (Griswold #8-704). It cooks good, but has 60 years of carbon crust on the exterior that turns people off, (not me of course...its character!). But I want to impress some one special and I thought I would clean it up...what is the best way without wreckin it and without me sweatin too much?
Thanks

Hey Weezil,

The pit in my stomach just turned sour, my hands are shaking.

Listen up, if this person is impressed by clean pans, go buy a new one. Impress them with an all-clad. If this person actually knew anything about cast iron, they'd be absolutely blown away by your pan. Plus, cleaning it will lower its value for collectors. That carbon crust on the outside is a large badge of loverly use.

If you remove that crust, you're not welcome here.

Biggles

Hey Weezil,
If you want to get rid of that Griswold you can throw it this way!!! LOL

I just inherited 2 cast iron pans that were my grandmas and I know 1 is at least 100 yrs. old.
I took them home from my aunties house and I cleaned them with salt and oil to remove the crud inside the pans, but there was a lot of black stuff coming off on the towel from one of them.
The real old one looks like it has barnacles on it from the carbon buildup. The inside isn't too bad, but has a lot of uneven surfaces and so does the Wagner.
When I seasoned them they didn't look so great inside and still look like they have quite a bit of buildup in them.
What is the best way to get the gunk out without damaging the
them?
Also, is it possible that the old one is disintegrating, as there was a lot of what looked like black soot coming off the bottom after I took it out of the oven. If it is the carbon buildup, what can I do to get some of it off.
I can't see what make the smaller one is due to the carbon, but is there another way to identify it?
Thanks,
SmokeyKitchen

Hey Smoky,

There's a lot to be considered. Anyone who enjoys using cast iron knows that there's some "gunk falling off" to be had with these pans. It ain't like cooking with stainless or non-stick. You may not necessarily WANT that stuff off.

After seasoning, they should not be completely perfect. They've got a hundred years worth of "love" on and through them. They're going to be funky unless you toss them in to a camp fire to burn them clean. I would only do that as a last resort.

I say, start using them. Brown some rice in butter to see how that goes. Maybe make some popcorn. Bake a chicken in one, see how that goes. Pretty soon, it'll come around.

Biggles

Hi, great info, just getting interested in cast, really neat. Looking to get some, hammered skillets look neat. How are they made, are they as good for cooking as the regular, and are they old and valuable?

Also saw a skillet that had King Cotton on the bottom, is it old and valuable? THANKS GARY

Just came across this site as I am working-over an old skillet I picked up from my wifes grandmother. There are a lot of great tips here! It prompts me to ask a question regarding my first cast iron piece - a 12 inch dutch oven. I use it constantly and it is pampered, like all my cast items, but it has a rough patch on the bottom that has always bothered me because it shreds paper towels and the edges of plastic scrapers! I've often been tempted to dremel it smooth, but I don't want to mess up the long earned patina that has developed. Any suggestions? Will I regret smoothing the spot out or will the finish come back reasonably quick???

Hey Ross,

Surely you've read through most of the comments and know how much we love our cast iron. But at the bottom rests the underlying principle, they've got to be functional. If not? They're pretty darned useless, unless you make a museum piece out of it.

The dremel may be a bit too agressive. If you heat that spot up too much, it'll weaken the iron and it'll fail. Try some 180 grit sand paper designed for wet sanding. Put the sandpaper on a small block of wood and get to work! Once you've got it smooth, reseason the pot and use as normal. It'll be fine.

Biggles

Hi Doc,
A year and a half of comments and your site's still online? You rock!
I about screamed in joy when I found a higher-sided 8" Wagner pan in my mom's attic. Some rust, but I knew what to do - or so I thought.
I soaked it for a day (bad I know, long story), washed it, and rubbed in oil...but the wax paper came away covered in rust.
I was in too much of a hurry? Now what? Start over? Sandpaper?
PS, I can't "access" a campfire here in the Windy City, so... hot oven? How hot, how long?
Thanks much!

Hey Valkyrry,

Actually, in a month or so Meathenge's 5th anniversary is happening! Can you believe that? I can't.

Go to the hardware store and get some of those green scratchy pads. Wash with warm sudsy water until rust is gone. (Preheat oven to 300). Pat dry and rub with heavy oil, peanut or corn, or whatever. Install in to oven, upside down, on center rack, with cookie sheet underneath. Cook pan for an hour.

Let cool. USE. Make popcorn, cook a pork roast, make fried chicken!

Biggles

Hi Doc,
I Can't believe I found this site! I just inherited 5-6 very old skillets (and one pot w/lid) that have been tragically stored in a barn for many years. I have workded on 2 of them and I am concerned about pitting on the inside bottom and sides. I lightly sanded with a wire wheel on my drill and used a copper post scrubber with comet. I am seasoning them now w/lard. My question is should I continue to work on the pitted areas with the wheel? wetsanding? scotchbrite? fire? or just use them and hope for the best. I really want to restore them. The benefactor told me that he thought I might use them for planters since they are in such rough shape!!..imagine! Help!! Thank-you for your time and expertise!
Marj

Hmmm, well we certainly don't want to make anyone sick. You're going to have to rely on your own judgement and eyeballs. If the pits look pretty clean and no craggy rust, you should be fine. Use them as roasters, make some popcorn, brown some rice in butter, see what it all tastes like. Maybe don't eat what you first cook, just to be safe. I've done this with a few bad ones and they're just fine now.

Cheers!

Hello Doc.

Love your site for info on cast iron. I've learned alot.
I had a quick question on seasoning.
My brother recently gave me a 12 in Skillet that was severly covered in rust. I cleaned it with wire brush & then sos pad to get the rust out. Then i seasoned it according to the directions on the bottom of the skillet. light coat of lard & bake at 350. When i went to get the pan off the grill it was redish in color not black. Does this mean i did not get all the rust off? or was it not hot enough? Not sure of what to do at this point.

Thanks for your help..

Hey Seige,

It sounds as though you didn't get the last bit of rust off, it shouuld be black. Ya know, when I wrote this post way back when, I remember searching and finding a process using electrolysis. It sounds as though you need some real deep cleaning that the wire brush just cannot handle. It will be a little tedius, but don't give up. The pan is worth your time and effort.

Biggles

Thanks Doc,

I thought that might be the case. I figured i'd start over again. I was thinking of using some Navel Jelly rust remover. Ive used it on old cars it works great. But figured if it work that good it was probly too toxic to eat from. I got the green pads you talked about and looks like i'll just have to use more elbow grease to get it rust free.
Thank you for your encouragement. I cant wait to try out some cornbread receipes on it.

you people are crazy for taking anyones advice about cleaning cast iron here.SandPaper? Wire Brushes? Fire Pits? YOUR all nuts!!!!!
I pity those poor old skillets that have been ruined by you guys. Maybe you had a $500 Griswold and now its worth about $5 scrap money. If you listen to any of these sugestions then your a fool. Damm this type of ignorance makes me mad!!!!

I inherited an old corn stick pan from my grandmother. Actually, it doesn't look like it's condition is too bad. It does have a light coat of rust on the molds. Should I clean these with Scotchbrite pads as you suggest in soap and water? I think I understand your seasoning method to follow cleaning. My real question is, how do you clean these pans for routine use?

By the way, speaking of ignorance, I believe the correct spelling is "damn," not "damm."

Well "Doc".....I try not to swear and many filters will take out swear words ,so possibly it was spelled wrong on purpose. Think ?
Maybe I spoke in haste but you can't imagine how many valuable cast iron pieces I have seen ruined by cleaning methods. Just last month on E-Bay a gentleman had 8 or 9 Griswold skillets listed. He was so proud he had cleaned all the built up "Crud" with a wire brush on a angle grinder.Well with all the swirl marks and shiny surface he got a big fat zero bids. Thats right ZERO.I messaged him about it and that set up a long dialog of E-Mails about how to do the cleaning in the future and what could be done to save the skillets. I make the same offer to anyone reading this to contact me at jessman1955@sbcglobal.net and I will share my knowledge on this subject. Theres no secret to it. Do a google search and you will see the many ways people do it but there only one fast and safe way.

The rust question...Vinegar Water 50/50. Soak the piece in it for about an hour. Don't go to long or it will eat at the iron. Take it out and scrub with an sos pad til clean. Rust is hard to clean without an electrolysis set-up.
Many of those cornstick pans are worth a good deal of money. What brand? Griswold? Wagner? What number?

Thanks for the info., jessman. My comment was in fun. No offense intended. I never use those words myself either.

I could not find a brand name on it. The only identifying mark I could find is a number "2" on the backside. It's probably just average garden variety cookware. All I'm interested in is enjoying the good cornbread they make.

Thanks.

Hey Jessman,

I meant to reply earlier, sorry about that. I thought about your comment and I believe the problem is that I don't hit projects like a bear and some times I don't mention the fact I can be too gentle. I've got several dozen fry pans on my wall, only a few needed some work. You'd never know I used sandpaper on that one pan, I don't think I'd do it again that way anyway.

I'm also smart enough to know when I have a collectible piece and would choose electrolysis. The Cast Iron Dude blog has a nice easy post about doing it that way. It's the way of working with any collectible or antique, easy is the way. My uncle restored my dining room set, oak from the late 1800's. The cool thing? It doesn't look restored.

Cheers!

Did you mean "The Black Iron Dude" ? Check it out and bookmarked it to read. What I did read was pretty good. I disagree on his method of seasoning and wonder why his skillets are not sticky like syrup at the 250 degree treatment. That temp isn't hot enough to carbonize the Oil "Crisco" or do the other chemical reaction stuff it does. If the oil globs up or puddles like he said, to much was used. This is the hardest thing to get right. To little is better then to much. The flaking he gets is from to much at to high temp. Thin coating at 400-450 till the skillet turns a dull black/gray, usually less then an hour. I do most of my seasoning on the Gas grill. Thats fast clean and does a great job. If your really interested it collecting cast iron cookware or just like using it. Theres a very good Club/Org./Soc. Theres a public forum and a members side. The knowledge there is the best you will find on the internet. I guarantee that. Check out WAGS and tell them H.Jesse sent you.

Hey Harold,

Sorry for the delay. I actually responded to your post, but it didn't take. FeH.

Yeah, that's him. Mostly I mentioned it because he has a post there some place about using electrolysis for cleaning cast iron, simple. Yeah, 250 is too low in my book, I'm with you.

Thank you for the invite to the forum, I stopped by years ago and should have signed up. But am way too busy these days for anything more than I'm dealing with. Thanks though!

Biggles

Yes the electrolysis method is real real good. Especially if theres rust. It takes care of the rust issue. I good cheap cleaning method is the lye bath. Get a 2 pound can from lowes for 8 bucks and add that to 10 gallons of water in a plastic "Tote" tub. It doesn't go bad, just gets dark and smelly. 24 hours in that and it usually comes out clean.

Hey,

You wanna know something funny, yet scary? Getting a hold of lye locally is few and far between. Our local hardware stores don't even carry it anymore. Sigh.

Biggles

Like I said above...I think Lowes is national isn't it? And everyone I have ever been in is exactly the same. The "LYE" is back in the plumbing section. Its just drain cleaner. Look on the back and if it says Sodium Hydroxide you got it. Roebic Crystal Drain Opener. Remember THE plumbing section. I looked all over for it there befor I found it.

Hey Harold,

Yeah, I know what lye is, used it for making soap. But it isn't locally available (Lowes in about an hour round-trip). The problem is that it's something that is put in to drains in your sink, tub or shower. This winds up in the sewers and finally to the sewage treatment plants, it's not a good thing. Our pest control companies are so limited that their success rate isn't what it was 10+ years ago, had a short talk with the guy that services my home.

I could order it online, for sure. I'll get there.

Biggles

Hi All,

I just acquired a cast aluminum cauldron that is I around a 4-5 gallon size and obviously fairly old. Are these unusual? I have not been able to find anything about them on the internet. I also got (2) 4-5 gallon cast iron cauldrons that are unfortunately not in the best of shape, they have chips out of the top edges but no cracks so I plan on seasoning them anyways.

hello Sandra,
I would like to direct you and all others to a really great Cast Iron and aluminum forum. The many experts there will answer your questions. Just make a post with a picture and the friendly members will get an answer for you. go here......
http://www.wag-society.org/

Hey Harold,

Thank you and yes, everyone should be there. This was a silly post I did a few years ago when I was bored, it was late and I was just having fun. As you can see if you read through it, I never stated that this was a definitive way of doing anything.

Biggles

Hey Biggles,
Great site! Two things, one: I have heard that you shouldn’t use soap to clean a cast iron pan is this true? If so how do you clean one good after you’ve used it? Two: I bought a dutch oven from a flea market. It was in pretty good condition and looked relatively new. The surface looked very unseasoned. I took it home and followed your instructions (except I used vegetable shortening). It smoked a lot and now even though the surface is smooth and shiny it looks yellow. Did I use the wrong type of fat? Is it actual cast iron? Is this ok? Thanks.
-Megan

Hmm,

One really shouldn't use soap, people do, but manufacturers ask that you do not. All you need to do is wait until the pan has cooled down, run hot water in it, let it sit for 10 minutes, then scrub with a stiff bristle plastic brush, rinse clean. Wipe with a paper towel and let it sit out until thoroughly dry.

Oil usually turns a kind of yellow after you've seasoned it. Now? It's time to use it! Roast a pork roast in it!

Biggles

Hi Dr.Biggles,

I bought my first and only cast iron pan (8 inch pan with the word GRISWOLD etched on the bottom) from an antique shop several years ago. The seller told me it was sandblasted. I have used it often since.

(1) A small but vexing problem is that when I wipe it with an oily kitchen paper towel after cleaning it after each use, the towel is black where it touched the pan. (I do remember during the first year that the towel and pan was never black.) I can see some black areas remain on the center of the pan, even though after each use, I scrubbed the pan fiercely with a copper scouring pad under hot water. (Scotchbrite and iron pads do not make the pan shine like copper.

(2) I find that I have to season again every two to three months or it wlll start sticking.

Please let me know if all that is normal, or I can do something to improve. Thanks.

Hi there- I have a double sided cast iron griddle- that I originally bought for camping. My honey cought a trout on our last trip and wanted to cook it over the campfire, on our new cast iron griddle. We did, and it was very tasty. Since then I have been cooking a lot more and wanted to use my cast iron griddle in the kitchen, not just for camping, as I am always hearing how wonderful they are...

However, the problem is that it got put away dirty. We are talking heavy soot/gunk on both sides, including charred fish (inc. the skin), oil and spices etc. on the flat side of it that is so thick, I can't even scrape it off with a scotchbrite pad and scauling water. I have heard of the coke technique to remove excess build up, but do you think that is the best way for me to go here?

Also the griddle/underside that was on the direct flame has had the black come off in a couple spots to reveal a silver color. Is that normal-- also no matter how much I try to clean it, when I wipe the cast iron w my hand or a towel- it leaves a black, somewhat greasy residue behind. Is there any way to start 'fresh' and be able to cook on this thing? I absolutely love it and desperately want to use it, it is almost brand new and I was hoping to pass it down to my son when the time comes... Thanks for your help!!

Hey Victor,

Sorry for the delay, been off planet.

Sandblasted? Lordy. If you run across that again, don't buy it.

That being said, you're just over zealous. You don't have to scrub your pan like that. After cooking, and cooking down to room or more temp, fill mostly with warm water. Let it rest for 10 minutes, then use a stiff natural or plastic bristle brush. Nothing crazy, just enough action to remove the gunk, not the black. Dry and rub with cooking oil, lightly. Rarely anything more than that. That black stuff is your seasoning that should remain.

Biggles

Hey Britany,

You need to go hang out and post your question here:

http://www.wag-society.org/

That light color underneath the flaking sounds as though you might have an aluminum griddle and not cast iron. If so, I don't know how to properly clean it. Is the griddle pretty darned heavy? Or is it fairly light?

Not too many comments above ours here is a procedure wherein you clean your cast iron with lye, this is what you need. If you have a cast iron griddle.

Biggles

I am a lover of cast iron pots and skillets from way back. My mother and grandmother used them, andhave a skillet that belonged to my grandmother, who lived to be 97 years old. The one that I own that belonged to her has a black crud on the outside, underneath and on the sides. How do I remove that?

Please, the most expediant way with the least amount of work!!!

Hey Beverly,

Don't do it !!! For several reasons, first of all that black crud you're speaking of is a real badge of honor! It shows the ages of care, cooking and enjoyment and it's exactly how that pan should look.

Second, if you do clean it, all of it, you'll end up removing the patina on the INSIDE of the pan. Something your grandmother and mother spent a lifetime to acquire.

Don't clean it !!! Use it. When you're done cooking, let hot water sit in it for 5 to 10 minutes and scrub with a bristle brush until clean. If it doesn't come right off, let it soak some more. BE GENTLE.

If you truly can't deal with the black crud do 1 of 2 things. First, send it to me and I'll buy you a nice new pan. Or number 2, somewhere in the comments up above this one is a solution using lye to soak the crud off. But don't do it. If nothing else, hang it on the wall as a memorial to your mother and grandmother. It would be a shame to see the crud go, it's love all encrusted on 1 pan.

Biggles

Hey, I just found this thread whilst searching the good Reverend's archives.

Just to set the record straight I never suggested 250 degrees was anything except a place to BEGIN seasoning a piece that you've stripped down to bare iron.

"Stick with 250 as your initial temperature, then increase the heat to 450, then hotter if you can monitor everything. On smooth pieces you need to pay attention and do not crank the heat and walk away. At high temps the oil will congeal into dots and lumps in as little as 10 minutes."

see for yourself @

http://blackirondude.blogspot.com/2008/05/seasoning-cast-iron-cookware.html

http://blackirondude.blogspot.com/2008/07/another-seasoning-tip.html

Hey-

Advice needed.

I bought mine from a street vendor for 10 bucks. I thought it was an old seasoned pro only to find when I got home, and out of the bright light, that the pan is more gray than black, after a good scrubbing with a brush and hot water.

I know it's cast iron, but I think the grayish tint means it's way newer than my old Wagner. So I commenced seasoning.

One thing- mine smells like oil too, like gasoline or motor oil.

When I first bought it, it did have a lot of grease on it, (which was why I scrubbed it), after scrubbing clean and one round in the stove it still smells like oil.

My question--Is using motor oil a scam to make cast iron seem older than it is?

I don't have a clue, but than again I have never seasoned a "new" cast iron pan. The ones I currently own are really, really old, and never need seasoning, or they are brand new "pre-seasoned."

The gas smell is scaring me so any advice would be helpful.

-Annabelle

PS. I know it's not my stove. When I wiped off the excess oil after seasoning, the paper towel reaked of this gas smell from the pan.

Hey Annabelle,

Not sure about the scam, but I would recommend you put the skillet in the garden as decoration. It was only 10 bux, don't sweat it. I'm sure we've all done a lot worse.

Biggles

Biggles-

Thanks for the advice. I think I over reacted, like a lot.

Cause the next day, it didn't smell at all like oil.

I think the veggie oil I used falls under the "cheap" category, and it smells during seasoning.

Another question: Does it really matter what kind of oil, or fat you use? So many different kinds are recommended, from Crisco to Peanut oil, to lard. Is there a best? Or do they all carbonize in the same way?

Hey Annabelle,

Oh yeah, while smoking along, it'll smell pretty rank. They all smell pretty bad when smoking the pan off, or curing in the oven.

Does it matter which oil or fat? Depends on whether your a scientist or persnickety about it. Fats are different, they start to smoke at different temperatures. Veggie oil has a lower smoking point than good lard or peanut oil. Cast iron and lard LOVE each other, absolutely adore each other. But to be truthful, I've used every kind of oil to season cast iron for over 25 years and they all work just fine. The key point is to USE the darned thing, for roasting, frying, deep frying, shallow frying, browning, everything.

When you're done, let it cool to near room temperature. Fill with hot water and let it sit for 10 minutes, scrub with a natural bristle or plastic bristle brush that's dedicated to such a task. Wipe clean. At this point you can either rub lightly with same oil or just return it to storage.

The key point is to use it. The first seasoning is only the very beginning.

Biggles

Mr. Biggles, I know what to do with rust and the stuff inside the pan what i need to know is about the outside of the skillet. It got thick black stuff in layers cooked or baked on it from the previous owner who didnt take care of the outside like they did the inside. It is hard as a rock and the same color as the cast iron skillet. How do i get it off. Help me please.

Biggles-

Yeah, I totally feel you on frequency of use.

That pan has been my bacon/"anything fatty" pan all this time, and after cleaning I always lightly oil it, and put it back in the oven, (where I store all my cast iron), so it's constantly being seasoned.

It's only been a month and and I already see the difference!

Thanks!

Annabelle

I just bought a cast iron tea kettle. The bottom and the inside is all rusted but the outside looks ok.

My sister has a wood pellet stove and wants to put a cast iron kettle, such as I purchased, on the stove with water in it.

Can you explain if there is anything I should do differently after refinishing this piece since it won't be getting any curing from cooking anything with oil in it afterword? Or do you recommend that she add anything to the water if she keeps it on her stove indefiniately?

Thanks,
Sue

hi, my mom has an iron skillet she uses for everything, and my grandma gave me two she had laying around that my uncle found in some old stove, so im wondering how to spiff them up, one isnt too bad but the other is both rusty and looks pretty gouged up, i have pics if you want t o see them!

Hey Mike,

I don't have the answer you're looking for, please visit:

http://blackirondude.blogspot.com/ and look for the post he did on:

Saturday, January 24, 2009 It's exactly what you're looking for.

Love pictures !!! drbiggles at cyberbilly dot com

I have a deep Wagner skillet that I purchased on line recently. I cooked chicken in it once, and the food came out black. I have washed the pan several times, and every time I oil it with a paper towel, the paper towel is black. I also tried seasong this in the oven, to no avail. Do you have any suggestions? thanks

Hey Liz,

Thought about it for a bit. I've never run across a pan like that before, I've got several dozen from many places. Am wondering if by black, you mean you find residue on your paper towel? Is it completely black as though you soaked it with ink? Or just leaving stuff behind?

Cast iron pans will always leave some kind of residue, either old or new. It won't come "clean" like a stainless, non-stick, enamel coated pan will. This isn't a bad thing, it just is how it is with these pans.

How does the pan smell? I've heard of some people using motor oil to "season" their pan.

If your food is coming out truly black, along with your paper towel, please search google for Black Iron Dude. He's got the correct, easy, simple way of cleaning your cast iron pan using a lye solution. This will remove pretty much anything and take you down to bare metal. Then, you can come back and reseason it and be on your merry way.

Biggles

Does anyone there know the history behind castiron cornstick pans? I have a miniature one I got at an antique shop and don't know if they were common or not. Also any difference between pans where the corn was going one way or alternating? If you don't have info, do you know of a website that might?

Thank you!

Arlene

I have a cast iron dutch oven that we put in a fire pit to cook beans. This usually works wonderfully, but this time something went wrong and the beans were black charcoal, and the pan smells like burnt beans. I cannot get the smell out! I've tried scrubbing with steel wool, but even though the pan looks clean, it still smells bad, in fact now the whole house smells! Any ideas?

Hey Jen,

Spray oven cleaner on the sucker and let it sit for a while, rinse clean and reseason. That should take care of that!

Cheers

Thanks, I'll try it. I've been slow to work on it with lots of company, but now I've got some time, so off I go for oven cleaner! Thanks again, Jen

Thanks for the info, I'm glad I found this and find it still active. :)
I would like a little clarification and possibly some more information if you all would be so kind.

After much reading, and many comments on never "washing" them, I take it the proper care is to empty the food, and just scrub it with a brush in hot water?

How long to soak in Coke? till it stops fizzing? (When I poured Coke in mine it got quit a foamy head on it.)

Lastly, I have a West Bend (Wisconsin USA) skillet (looks like R170 stamped on it.) It has quite a buildup in it like I would expect in a cast-iron skillet, but has a red finish on the outside, and a composite handle. Could it be cast iron and therefore require the same care?

Thanks so much.

Hey Bill,

Yeah, empty food, rinse in hot water. Let hot water sit in pan for maybe 10 minutes. Then with hot water running, brush clean. I have a dedicated plastic brush for exactly this.

With the coke, I don't really know. You might start with several hours and see how that goes. It needs some time to eat through the gank.

The red finish is probably enamel and the composite handle probably won't handle the heat that an oven can put a pan through. I would treat the interior like cast iron and not use it in the oven. If it's really heavy, it's probably cast iron. If it rusts, it's definitely cast iron!

Cheers!

I have been collecting cast iron for a few years. I love it for what it is, but I would love to be able to identify the pieces. What I mean is the maker and the age of the piece. Where do I start? Thank you!

Hey Frank,

Well, if it has a manufacturer's name on the bottom, that's a good start. Griswold and Wagner have Societies you can join and get all the juicy information you'd ever want. Just google and you'll find what you're looking for.

Biggles

last time I washed my almost new cast iron pan , it left a black residue on the wash rag and the drying towel I use , what is it and does it matter ?

my grandmother gave me 2 cast iron pans that she has had for 50 years , I thought I burnt them by trying to reseason them and someone told to to have them sandblasted and I did, now I have 2 silver pans. I tried to season them and now I have 2 pans that are still silver and have burnt oil in the bottom ,Help I dont have the heart to tell my grandmother .

Hi Billy,

Don't worry about the black residue, just don't scrub too hard. Let hot water sit in the dirty pan for 10 minutes, then under hot running water use a plastic or natural bristle brush to get clean. Wipe lightly with a paper towel to dry. Let it sit out until completely dry, rub with a little cooking oil and you're good.

DO NOT EVER tell your grandmother that you ruined her pans, because that's what you did. Don't ever do that again, ever. They may become serviceable, maybe. Coat with cooking oil, turn upside down in a 300 degree oven with a cookie sheet underneath. Let it cook for an hour. Then, start using it every day to roast food, brown rice in butter, just use it. It'll take a while, but it'll take another 50 years to recover what was blasted away. Do NOT break your grandmother's heart, do not. Just say they're wonderful and thank her for her gift to you.

Biggles

Thanks for your help and I will do my best to revive my grandmothers pans .

Hello,
Hope all is well. I recently found 2 pieces of cast iron...both Griswold. One is a 10 1/2" skillet (#8 704S) and one 10X4 Dutch Oven (#8 1278C). Overall they are both in great shape. I followed instructions on how to restore. They are now very clean and re-seasoned. However, there appears to be streaking on both pieces. It looks like they are wet (dark spots and almost silver streaking) almost as if you were to touch the surfaces, they would feel rough...but are completely smooth. Maybe the oil pooled up a bit when they were heated. I can't seem to get the surfaces to one uniform color. Is there a way to get rid of these marks? Thank you for your help.

Hey Mike,

I haven't run across similar discolorations myself. I can say that depending on pooling (reseason them upside down with a cookie sheet underneath), you will get splotchy seasoning from time to time. Cast iron will rarely have a uniform season until they're years old, at least more than 5 depending on how much use they get. Use them, it'll even out over time. Put a trivet in the bottom and jack the oven to 450, roast a whole chicken. Use them. It should be fine, even with the uneven seasoning.

Biggles

Hi, I found a Griswold griddle skillet at an estate sale, it has a
highly polished silver colored handle. The griddle itself is also silver colored, but has black streaks, like it has been scrubbed hard. Did Griswold make silver colored stuff?
Thanks for any info.
Vicki

It could be nickle or chrome plated. Yes, Griswold made them and they were available for quite a few years. Chrome: introduced in 1932. Nickle plated was available from the late 1800's until 1930.

Thanks for the info, Gini.

Hi Biggles! Just inherited a few pans from my grandmother. Have no clue as to their use or age, but both seemed like they were in decent shape when we got them, only a little rust.

Used a veg oil and salt solution to remove the surface rust, which worked very well, then ran them through the oven self-clean cycle (as I had seen suggested elsewhere on the web) to remove the previous seasoning and food residue. Figured when I opened the oven, all I'd have to to was wash them, then start the re-seasoning process.

Alas, after washing them from the oven, they still showed a hint of orangey-red. My husband and I both worked on them with steel wool, and got one of the skillets showing MOSTLY bare metal, but the other is still showing a good deal of orange covering the inside of the pan almost entirely. Is it possible this is STILL rust? If all the rust is gone, it should look almost silver, right? With no tinge of red?

If it's still rust, I read somewhere I needed to get it sandblasted - !?! Starting to reconsider the economics of restoring these pans. We would hate to have to pay someone to sandblast them...any suggestions?

Best,
Meg

I just acquired a cast iron beanpot that had sat out in the rain for many years. Had it sandblasted and discovered 2 pinholes in the side. What can I use to reapair and seal so that I can cure it and begin cooking? Thanks.
JOyce

Hey Meg,

Hmm, sandblasting is bad. Cast iron is soft and somewhat porous, glass bead or sand will ruin the pan.

Coat it well with spray oven cleaner, put in a good 30+ gallon trash bag for the afternoon. Wash well and coat with cooking oil, season. That should take care of it. If not, repeat the oven cleaner.

xo, Biggles

Hey Joyce,

You could find a local place that works with iron and ask them about it. But it sounds as though the piece has paid its due and should be retired to something ornamental. Set by the fire place or something similar.

xo, Biggles

Hi - Can you advise me about am 8" Dutch oven I have acquired? The bottom has symbols and stamps located in various locations. There is a set of three cuneiform shapes beneath which are the letters W, K, and M. Beneath that there are two stamps: "450T" and "Dutch Oven." On another location on the bottom of the pan is the letter "R" and elsewhere there is the numeral "3." Is there anything you can tell me about this pan?

I cleaned the Dutch oven along with another old pan (Wagner 8" fry pan) both of which have been in someone's junk box for decades. The Wagner is lovely. But the Dutch oven is rough on the inside and outside. Could it be that it is very heavy cast aluminium? Or, if it is cast iron is it to damaged to restore? Is there a way to make the inside face smooth for cooking? Help!

Hello Dr. Biggles
I just got my first Cast iron pans, and am trying to season them. I guess the question I have is how long will it take for the iron to rust? I literally got them in the mail yesterday, they are brand new, seasoned once in the oven with canola oil, and I was taking them out a couple of hours ago to season them again, and it is faint, but it looks like rust was developing on the handles already. I know I might be overdoing it a lot, I just have never used this stuff before, so I am completely new to cleaning it, and everything. I was thinking of starting over, cleaning them, brushing that orange off, and seasoning it with lard? Again, I know I am overdoing it, just wanted a little advice that is all. Thank you so much

Hey Paul,

Hmm, well rust starts almost immediately, microscopically. It doesn't take long for it to be visual, timing depends on how wet or moist the environment is or was. Honestly, if it's just the handles I would just wash briskly with hot water and a little soap (just the handles), dry immediately. Then rub a light coat of your cooking oil on there and be done with it.

People can get fussy with their kitchen implements, especially ones that might take a little more care than others. But really, when you get down to the daily grind, I find that cast iron is easier to take care of than tender non-stick pans.

A good way to get started would be to put a pat or two of butter and warm the pan over a good medium heat. Toss in a cup of your favorite rice. Toast until it gets a light to medium brown. Turn off the neat and cook the rice how you normally would. Wipe out the pan with a paper towel.

Next I would suggest you buy a whole chicken, wash and dry thoroughly. Kosher salt it inside and out, then truss. Lay your chicken in your pan, install to preheated 450 degree oven for an hour on the bottom rack. Pull at 160 in thigh or leg meat.

This will really give you a jump start! To clean, let hot tap water sit in pan for 10 minutes. Scrub under running hot water with a dedicated bristle brush, pat dry with a paper towel. When dry, put a little oil in pan and rub around with a paper towel, store pan.

Don't go crazy with scrubbing, just enough to loosen and remove bits. I never wash the outside or the handles, they look awesome!

xo, Biggles

Please don't sandblast Griswold pans. That will ruin the pan forever. There are plenty of other cleaning methods available.

Go to the Wagner & Griswold society for advice, join as a guest. They have been around for awhile and have the best advice anywhere.

Biggles,

I've never had a cast iron pan, so I'm clueless. A month ago, my friend's parents house burned to the ground. Just before hauling away the debris, I looked through the rubble and found 3 cast iron pans. Actually they looked like RUST pans. Anyway, I took them home and spent over an hour with canola oil and salt on one of the smaller pans, but there's still a hint of rust and when you wipe it with your finger, there's black grease that gets on you! Is that how it's supposed to be? I would love to restore these pans as a gift for my friend's mother, since she lost everything she had in the fire. I know she's a WONDERFUL southern cook and these pans are probably really old and covered in "love" (carbon?) I have pictures, but don't know how to send them to this post. I've read the whole post and am confused: coca-cola, scotch pads, lye, oven cleaner, wire brush, dremmel sander, sandpaper 110-220, uggh, my head is spinning! Any advice to help me do this for someone who's lost everything but her love of cooking would be much appreciated. BTW, I have an electric stove and glasstop range so I don't think I could bake them on top.

Hey Ali G,

That's one amazing story, wow. Yes, supposed to have black smoodge that gets on you, that means you've done it right!

Get some spray oven cleaner, and gloves, spray pans well and install to heavy black plastic trash bag for maybe 2 or 3 hours.

Rinse and wash off oven cleaner, dry well. Don't let them sit out. Rub with cooking oil, install upside down (cookie sheet underneath) in a 300 degree oven for an hour. Give back to friend! Done.

xo, Biggles

Wow! What a site!

Had a friend call me the other day and said, Hey, I dropped off a couple of boxes on your porch. I know you like cast iron.

I went outside and looked and found an 8 quart camping dutch oven, a 10" chicken fryer, and more. Kinda rusted but cool.

Anyway, I had always used the cleaning in the hot coals method, but now I know much, much more! Thanks Dr. Biggles.

-prescottw

Oh, one more thing. The camping Dutch oven has a lid that only has a small hole drilled through the flat handle. Not a regular handle that could be held between your fingers. Is this hole (about 3/8") used for anything like a rod of some sort to remove a hot lid?

Hey Prescott,

What I did was wrong, you should just use spray oven cleaner. Let it sit for a few hours in a plastic bag and rinse clean, dry, then season promptly.

Dang, not sure about the hole, sounds like it though.

xo, Biggles