Cast iron frying pan . - Page 3 - JeepForum.com
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post #31 of 1403 Old 06-01-2014, 10:54 AM Thread Starter
phitmein
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Mol, my pan came out great and looks new again and so will yours with just a little TLC .

I cooked some good ribeye pork loin in it the other night and will be using it again tonight for supper .

You can start on yours with a wire brush or steel wool and there are other ways to do it with little work or expense .

Many ways were discussed in this thread and some good links or just google clean Cast Iron and season Cast Iron .

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post #32 of 1403 Old 06-01-2014, 11:37 AM
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Phit,

How'd the pan turn out? I have an old Erie (my great grandmas) I've been meaning to pay attention to for quite some time, but never got around to it...sounds like my rust is a little heavier than yours

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That's a nice old Griswold made sometime between 1880-1905.
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post #33 of 1403 Old 06-01-2014, 11:43 AM
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That's a nice old Griswold made sometime between 1880-1905.
Great grandma was a bipolar half chinese/half Mexican lady (you'd never know it by looking at me) that could turn an empty pantry into gold.

Born in the early twenties I believe. Not sure where or when she got it, but my grandma passed it on to me after her mother passed away.
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post #34 of 1403 Old 06-01-2014, 11:56 AM Thread Starter
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Mol, measure acoss the bottom of that pan and tell me if it is like 10 inches or whatever please .
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post #35 of 1403 Old 06-01-2014, 12:07 PM
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Mol, measure acoss the bottom of that pan and tell me if it is like 10 inches or whatever please .
On the road headed toward Valley Forge for the Mid-Atlantic Hearth, Patio, BBQ expo...I'll see if I can get the wife to take a measure when she gets home from work
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post #36 of 1403 Old 06-01-2014, 12:14 PM Thread Starter
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That sounds like a very cool job and I hope you don't get to fat with all that good eating that you probably do .

No hurry on the measurement, just curious .
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post #37 of 1403 Old 06-01-2014, 12:17 PM
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I live with a perpetual case of the meat sweats...

But I spend a lot of time and effort in the gym trying to offset the intake
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post #38 of 1403 Old 06-02-2014, 01:36 AM Thread Starter
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This link is a tad bit tree huggerish/greenie read, but it does make some very good points here and there .

Have you ever had your plastic spatula melt some while you were trying to cook something with Teflon ?

I have a quite a few times over the years and that can't be very healthy, neither is teflon if it gets to hot and maybe just plain period .

http://www.diynatural.com/cast-iron-cooking/
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post #39 of 1403 Old 06-02-2014, 01:46 AM
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While this area is called BBQ & Grilling, I tend to think of this as BBQ, Grilling and Cooking .

There are times when I was to sear a meat in cast iron on the stove and then put the meat on the smoker .

That said I have not used my 10 1/2 inch Lodge pan in a while and while it has no rust on the inside flat bottom of the pan there are a half a dozen small slightly rusty areas on the inside edges of the pan .

Should I just wire brush them with steel wire or wire brush the small areas then them oil them and the rest of the pan, put it in the oven and act like I did when I originally did the whole pan or just use oil, salt and a paper towel to rub the rusty areas good then just use it ?

Thanks, Phit
Heat it up, then use a handful of salt (coarser would be better, in this case) and a hand-powered brass or bronze brush.

If that doesn't work, take it to a sandblaster (or hang it outside in a sandstorm.)

If you have to have it blasted, reseason as before.

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post #40 of 1403 Old 06-02-2014, 03:21 AM
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Put it in a self cleaning oven for a good cleaning

If it ain't broke, fix it till it is
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post #41 of 1403 Old 06-02-2014, 04:45 AM Thread Starter
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I have spent years both doing it and reading up on it on the puter .

And there are many ways to do it with good results .

I am from very, very old Southern families and they just made a very hot fire and put it in the coals until it practically glowed or did .

If there were defects in it, it cracked and if not you were good to go with a reseasoning or two .

I am not a newbie on this BTW and have very old high dollar stuff that I have restored to near new .

There is old school and there are new school ways and to each their own .

For example you can do this with a cheap battery charger or a car battery and this link is more way complicated than what it takes maybe but it is from Griswold .

http://www.wag-society.org/Electrolysis/electros_1.php
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post #42 of 1403 Old 06-07-2014, 09:42 PM Thread Starter
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Mol, have you done anything with your old Griswold yet ?

When you go to oil it and bake it in, put the pan upside down so the oil doesn't pool and make uneven spots .

Also put a drip pan/tray/pizza pan or something under it to catch any drips during the process .

Did you ever measure it because I want to see if I can find it on the net .

I have been using mine a fair amount lately and used it tonight to fry hamburger meat for some Burritos .

They were pretty good eats BTW .
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post #43 of 1403 Old 06-08-2014, 08:08 AM
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phit,,, been looking on the net for some old griswald, wagner ect. what does the number mean as is #6 10 inch ... what does the the 6 denote ? any idea tks.
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post #44 of 1403 Old 06-08-2014, 09:45 AM Thread Starter
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That's a very good question Pentastar, so I did some research on it .

Thanks for asking and now we both know .

http://www.castironcollector.com/numbers.php
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post #45 of 1403 Old 06-08-2014, 10:24 AM
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yks phit, thought you would have know off the top of your head. should have done my own research. apologies.
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