Stripping cast iron pans

[MWS]

A lot has been said about cleaning/stripping cast iron on another thread, but I didn't want to derail it further so I'll start a new one.

I cooked on mine for years and probably had a good millimetre of pitted carbon on the pan. It was rough and no where near being close to non stick. I'd pretty much given it up for dead.

From the thread here on B&B and a few others below, I went the Easy-Off oven cleaner route.

http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html
http://www.castironcollector.com/cleaning.php

...but still just can't get it clean. Easy-Off for 4 days, then another 3. About 50% there. Easy-Off for another 7 and got me 80% there. My next step will be to get their extra strength and repeat again, but I was thinking...if 2 weeks didn't get the crud off will another week make a difference? There seem to be 3 problem areas and the ring around the walls. Any suggestions appreciated...

BTW: I did scour with a copper pad, some places say this is wrong as it'll colour the pan - but I figure it won't matter after it's been reseasoned?

 

[BaritoneJP]

I think you have it, looking at the images, about as good as its going to get ... unless, maybe, using steel wool. I grew up with my grandparents NOT wanting to get that layer out/off the pan ... but they can get funky.

With that said, use salt. Scrubbing with salt in the pan (with just enough water to make a paste) may be the abrasiveness you need to get the remaining... at any rate, you can use the salt after each use to keep the pan clean.

 

[mretzloff]

Unless this one has sentimental value, why not just get a new one? The trouble spent cleaning this one may not be worth the money saved by continuing to use it. Cast iron cookware is very inexpensive.

 

[ChefJohnBoy-ardee]

With enough seasoning you won't notice the stuff still on it.

I would season it and see if you have any trouble spots.

 

[Alacrity59]

If it does not come off with all that work it is there for life and being, basically carbon, is not going to hurt you. Carry on and season is what I've done on my grandmother's old pans.

 

[DrColossus11]

Throw it in the oven on the Clean cycle for an hour or two.

 

[OkieStubble]

Throw it in the oven on the Clean cycle for an hour or two.

This. The high temps of the cleaning cycle should burn the rest of that off the pan. From looking at your pics, it also looks like the inside surface of the iron itself could use a good sanding to smooth out the surface. You don't want a rough or pitted surface before reseasoning the pan. taking it somewhere and having it sand blasted would be the easiest way.

If it is a vintage iron skillet, any trouble you have finishing the job will be well worth it.

 

[atlanta_hoo]

I use play sand and steel wool to abrade the remaining gunk out. Wear gloves as the grease is a pain to wash off.

 

[KyMash]

I had one that I recently just went at with a Brillo pad with soap in it. This thing had junk caked inside and out. I probably went through two pads with very hot water in the sink. This process got most of the buildup off and I seasoned it for about 4 hours in the oven. It looks and works great. I think part of the beauty of cast iron is that minus rust, those things will absolutely take a beating.