How did you get the rust out of your pan? Sandpaper?
Thanks!
Heat or vinegar work very well.
How did you get the rust out of your pan? Sandpaper?
Thanks!
How did you get the rust out of your pan? Sandpaper?
Thanks!
Picked up a cast iron wok inexpensively; unsure really how to use it.
I've seen those, but I'm also not sure what to do with them. Cast iron doesn't exactly suit wok technique.
The wok is a very versatile pan. Of course, you can stir fry, but also use it for steaming, deep-fat frying, braising, boiling pasta, rice dishes like paella, making popcorn, kneading bread dough, reheating tortillas and flatbreads, etc.Picked up a cast iron wok inexpensively; unsure really how to use it.
On the gas grill, but it's a bit chilly out for that.
Stargazer is another light cast iron skillet that's really nice. It also has a lengthy handle that remains cool and serves as a spoon holder too. I've had mine for a few months and really like cooking with it.We got one from the Field Cast Iron Company because it was a little lighter - we both enjoy some arthritis in the hands and that works out better. Great pan.
I did the last time I seasoned some cast iron skillets. Works the best by far!I have a question for cast iron users. Do any of you use organic cold pressed Flax Seed Oil to season their cast iron?
I have begun seasoning my cast iro with 3 or 4 really thin coats of flax seed oil and then putting it in a 475 degree oven for an hour and then letting the cast iron cool down with the oven. I then repeat this process 3 o4 4 times depending on how it looks.
What I have noticed is, the flax seed oil which has a very high smoke point, seems to polymerize and hardens, onto the cast iron's surface and leaves behind a very hard and shiny, non-stick slick and dry surface. It looks wet and oily but it's dry as a bone.
Is there anyone else who uses flax seed oil that can tell me if this is a lasting seasoning?
Here are some pics of a few that I have seasoned with flax seed and one skillet without flax seed.
This is a modern Lodge grill skillet, that I seasoned with flax seed oil top and bottom. In the pic it looks wet, but it is a very hard and shiny surface instead.
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Here is a vintage skillet top and bottom seasoned the same.
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Here is a 100 year old Griswold that hasn't been seasoned with flax seed oil yet. It appears much duller and not as non-stick looking?
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I have a question for cast iron users. Do any of you use organic cold pressed Flax Seed Oil to season their cast iron?
I have, too. I did a similar process with my Lodge skillets, and that worked wonderfully. However, it did not work well with my Griswalds--the seasoning flaked off.
I have a question for cast iron users. Do any of you use organic cold pressed Flax Seed Oil to season their cast iron?
I have begun seasoning my cast iro with 3 or 4 really thin coats of flax seed oil and then putting it in a 475 degree oven for an hour and then letting the cast iron cool down with the oven. I then repeat this process 3 o4 4 times depending on how it looks.
That’s interesting. I wonder if the difference would be the smooth surface of the Griswold and the rough surface of the modern Lodge?
Pretty much what I do. I generally use a 425-450 oven. Open a window and turn on the hood fan, bake it until the smoke quits drifting out of the oven vent, then pull it and recoat. I do that about four times for a base layer, then let'er cool in the oven.
After that, just use it. Cleaning is with a scrubby and hot water, then heat it up to dry it.
Looks like you have a nice Birmingham Stove skillet there. Heavy fire ring, triangular section handle. I have a couple in the #5 size.
O.H.