RnEj
204216
5405
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Found an old rusted cast iron griddle in a junk pile.
Took it home and started scrubbing the rust off as much as I could with some steel wool.
This is as good as it gets by hand.
Next I gave it a bath in white vinegar. Vinegar reacts with cast iron so don’t do this with a good seasoned pan.
This is what two hours of soaking looks like.
Another wash. This time with soap and water to neutralize the vinegar. Most of the rust is now gone. Still a few specks of old seasoning still there.
Drying and about to start the first of three coats of flaxseed oil. Each coat will be baked on at 525°F for an hour. Then allow it to cool and apply the next coat.
This is it. All finished and ready to use.
Even the back turned out pretty well. I think Lodge still makes these and aren’t really that expensive. But it’s way more fun to restore a freebie imo.
Dog tax. She was a the best.
easyinoki
Make sure to tell the guests this story, after the meal.
0110000101110110
i just bought one for 5$ the other day
Lucidacide
Lucky pan that one! So many people just don't bother and buy new.
Kolten627
Neat! Just don't drop it on your foot. (Speak from experience here.)
forgetfulvegetarian
Fuck looks great!
CrystalCry
Fuck sounds great!
MatthewDickmann3000
Awesome job!
420ismycakeday
Beautiful job. So satisfying!!
AnotherHunter
I’ve redone a whole set of Wagner Ware Sidney pans. Ran through the stove’s cleaning cycle and steel wooled to hell. Great job!
cmp306
Nooice job !
gilligansrevenge
What's was your dog's name?
RnEj
Phoebe was her name. A pound rescue i got April 1999 when she was ~5 months. Died in my arms June 22, 2013 most likely from a heart attack.
Crasher2003
New pans are crap. Save the old ones! No matter how bad you think they're usually saveable.
ShortblackFlatwhite
My parents have a full set of cast iron cookery, along with a pot belly stove. I never knew how good I had it till I moved out.
ILoveToLurkItsSoMe
We did this to the cast iron pan I found on top of someone's garbage can. Best find ever!
perey
That's a lid...
ILoveToLurkItsSoMe
Lol
kittydetonator
@Poppatiddy looks way better than yours
Poppatiddy
Send halp
detour512
I call this a comal and it's exclusively used to heat tortillas. The one I have is at least 30yrs old...
ihavenocloo
Oralé primo!
detour512
Guey!!!
AnotherHunter
What’s the stamp on the bottom say? Griswold, Wagner Ware, lodge?
detour512
I'll take a look when I get home this afternoon, we really don't wash it at all, I'll bet it's Lodge though...
AnotherHunter
Love a good tortilla pan. Although mine doesn’t have a lip at all. Just flat top.
quattroformaggix4
That is a glorious dog smile. I like her alfalfa sprouts too!
RnEj
Thanks. She has loads of personality.
MeAndMyADD
We just got three new pans to restore! Fucking why is adulthood so weird?
AnotherHunter
Put them all in the oven on the self cleaning cycle and open your windows! Then steel wool and season all in one big batch fo sho
Fairyboy
My fat ass thought it was a giant cookie in a pan from the picture
WWisLife
Same.
Prineatrick
Well, he can make all the skillet cookies he wants now! And boy are skillet cookies heavenly
raginglolz
Question: does baking the pan in oil at 525 cause it to some a lot? I have a very sensitive fire alarm and don’t want to piss off people
RnEj
It does smoke a little bit. I run my exhaust fan. Thin coats reduce the smoke though.
AnotherHunter
Grapeseed oil won’t smoke at 500
AnotherHunter
You can also go 350/400 for an extended amount of time. First few coats it will really suck up the oil.
HauntingPariah
Hook that shit on your backpack...it might save you from being shot in the back while you’re running from the blue death wall.
eggmuffin
The Buttprotector™ has saved me many times. The *DING* of a round not getting to mess up my perfect glutes is music to my ears.
SittingInClass
CatOnTheRoof
And after being shot at, you can hit the shooter out cold with it.
OverpricedCrayon
It actually deflects bullets???
CycloneSP
The Paaaaan!!!
mikeatike
I like to make grilled cheese sandwiches with the bottom of my two Lodge pans. It brands the logo in to the bread. I also stick some weight
needanamedammit
That's a panini.
mikeatike
That's amore.
mikeatike
in the top pan to get that extra sammich press action.
mikeatike
Use two burners, get the pans hot AF, then apply sandwich and weight. Turn off the burners because all the heat is already in the iron.
JaxenChaz
Flaxseed oil, any particular reason for that choice? Is there an advantage over veg oil or some other common oil?
needanamedammit
It looks prettier than other seasonings. It's also "harder". It also, chips off really easily compared to other coats. So, good with the bad
biblioteker
https://food-hacks.wonderhowto.com/how-to/only-seasoning-your-cast-iron-pans-will-ever-need-0167656/
asm80dfa8sdfj
The reason is because of the smoke point. The seasoning is essentially a layer of plastic; the oil polymerizes to the surface, so something
asm80dfa8sdfj
with a lower smoke point will burn easier and adhere easier. I tried before with peanut oil but I could never get it to fully season.
RnEj
I did a little research , the common theme was flaxseed provides the best protection. I wish I could find that article now.
AnotherHunter
It’s all about heat tolerance. Flaxseed, like grape seed oil, my usual choice, can get to a much higher temp without smoking.
iidky
A lot of people are changing their minds about flaxseed oil. It tends to chip after a few uses. Crisco has never let me down.
BastardOperatorFromHell
I dunno, I keep mine going the same way my grandparents did, toss a handful of bacon ends in there and let it rip.
andthedicestoppedrolling
It has Omega-3 fatty acids. Can't remember why that's the best but I use it and its great
mikeatike
The oil has a much lower smoke point. Which sounds like it would be worse, but it makes it adhere to the pan better. Don't bake it too hot
mikeatike
when seasoning unless you want to set off your smoke alarm.
andthedicestoppedrolling
I do 500F and it seems to work just fine
mikeatike
With flax oil?
BastardOperatorFromHell
While true, Omega-3 is very heat sensitive, and you essentially want to fully break down the oil for proper seasoning at a very high heat.
tesseract4d2
I can never get my cast irons to stay seasoned. I always end up cooking something that leaves too much residue to remove without soap.
biblioteker
https://food-hacks.wonderhowto.com/how-to/only-seasoning-your-cast-iron-pans-will-ever-need-0167656/
tesseract4d2
I usually use olive oil though, because i can't seem to find flaxseed oil anywhere. i know it's usually refrigerated, but i never see it.
MistressLyda
Health food stores?
needanamedammit
Just stick with olive. Save yourself a few dollars.
biblioteker
Amazon FTW - https://www.amazon.com/Puritans-Pride-Organic-Flaxseed-Oil-16/dp/B004R63VI6
threeblackkittens
Soap shouldn't remove your seasoning if you're doing it correctly. Seasoning is polymerized, it's no longer oil, so dish soap can't hurt it.
AnotherHunter
Scrape and use hot water. That should get anything out if properly seasoned. You should not have a “crust” seasoning, more like a glassy bit
AnotherHunter
Also if you’re always getting shit stuck to it, you’re turning your stove up too high. Electric stoves are really tough to use with cast
tesseract4d2
that might explain it. only thing i use my cast for is steaks though, only thing i can get hot enough to sear on the stovetop.
silentwolf1999
My dad used to collect old Wagner and Griswold cast iron stuff. His kitchen looks like a Cracker Barrel all hanging on the wall.
AnotherHunter
I’ve got a full set of Sidney I’ve found one at a time and my buddy has all Griswolds. Three skillets each. Incredible!
asm80dfa8sdfj
I've been trying to find a good Griswold one like my grandma had. Loved that thing.
AnotherHunter
I’ve found a full set one at a time at different antique shops. Most likely won’t find one not covered in rust. Satisfying when you’re done!
andthedicestoppedrolling
I've got a deep 10" Wagner that my Gramps left behind. That thing can hold a ton of food
AnotherHunter
Like 6” sides? If so, you have a super cool old “fried chicken” pan. Tall sides are meant to hold back the splatter. +1 v cool
andthedicestoppedrolling
I'm not sure the exact height, but its about as tall as my hand is wide. The lodge skillet I bought for desserts is about 1/3 the height
andthedicestoppedrolling
Nevermind. Got home and double-checked and it's only about 1.5 the height of my Lodge skillet. Still as tall as my hand is wide though
andthedicestoppedrolling
And thanks! I'll ask my Grandma next time I see her
relsky
Did you just rub the oil on, or did you bake it? Gotta heat it to actually season it.
spookyactionatadistance
He did. 525°F 3 times I think. I didn't know you could restore those this well. Next time I see one in a yard sale I'm getting it
relsky
I guess I didn’t see where they wrote that when I first read it.
Tomadzo
Cast iron is the best, most durable cookware and can be saved in virtually all circumstances
RnEj
Yes. I baked it at 525°F for an hour then let it cool. Then applied another coat and repeated twice more.
relsky
That's a damn fine job
biscuitsngravybelly
Why flaxseed oil? Would lard or veg oil work too?
okeydokeylittlesmoky
Flaxseed oil produces the most durable finish due to its polyunsaturated content. I think sunflower oil is up there too.
onlyhalfghost
Basically any oil works, as long as it's food safe. OP probably likes cooking in flaxseed oil and thus had it around.
biblioteker
https://food-hacks.wonderhowto.com/how-to/only-seasoning-your-cast-iron-pans-will-ever-need-0167656/
biblioteker
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
CabanaBoy3
That's Gold Jerry...GOLD!
onlyhalfghost
You'd think my dumb metallurgy and chemistry learning self would have thought of that. +1 for knowledge expansion.
Madchant
I restored a cast iron pan in similar condition. After about 3 months of use, while preheating it, the thing cracked almost in two.
mikeatike
Yeah a lot of the older ones are thinner than new ones. I abuse the fuck out of my newer Lodge and will never have a problem.
justleaveittome
Yeah I had a griswold that split in half I thought was the shit, apparently it was shit.
RnEj
Yikes! I’ve done a couple restores, this one was in the worst condition I’ve encountered. Will see how it goes.
Madchant
I think it was because it was thin.
TheManInsideMebyDrTobiasFunke
BoringOC
Was?
SofticeAllan
Wadde hadde du dada
RistaSRB
SantaDiedForYourSins
tiredmombie
My first thought. ????
txtbookpisces
The? /weeping/ i know you put work into that pan and I'm semi sure that was a typo, but damn...
TarotCardJesus
I know, right? Everyone's nutting over the pan, and no one is talking about the doggo.
SendMePicturesOfYourDog
The dog is all I care about
Goodnewwseveryone
Those were my thoughts too :/
RnEj
Sadly, yes.
BoringOC
Your dog looked just like my english cocker spaniel, whem i was growing up.
rapidge
CatOnTheRoof
Thanks you for sharing. With that look, she made me smile. She just keeps bringing happiness. She is the best of girls. :-)
RnEj
Thank you.
yourfriendlyestfriend
Now she's an even gooder girl, right? She didn't pass away, she just got gooder? Yes? Please?
puppyLifter
EPCex
Fucking gif gives tears every time. Ass. Take the +.
uselessninja
GimpsMcGinty
Came for the cast iron, stayed for the pup. I’m sorry, OP. I’ve been there too. Much love.
RnEj
Thanks.
hillbillygold
The old ones are better, have bought new ones after the moving company list my old stuff... Never as good
mikeatike
The only difference is the newer ones have the pre-seasoning that isn't terribly good. Just scrub it off and reseason.
digsdugs
The pre-seasoned pans are crap. Strip them down and season them yourself
Eldibs
Run a sharpening stone or rough sandpaper across the cooking surface to smooth it out, then wash, season, and use. In that order.
sadduckfan
Just a matter of time and use to get it just as good as the old ones. Seasoning takes a lot of use.
LiteralVampirePotBellyGoblins
Just use them and let the seasoning build up. Their stuff doesn't come very smooth off the shelf, but time and use fixes that.
Ragnarok987
So did a steel wire wheel and a various grits of orbital sanding on mine.
LiteralVampirePotBellyGoblins
Sure, but then you have to re-season.
Ragnarok987
Yep, not a big deal. Works better than ever now.
thebigfriendly
Ah yes, new cast iron isn't the same as old cast iron... They don't make Fe like they use to.
SoupCanMan
I make these. They pay for low strength iron. If they cared, they would request Q strength or Super.
MachinatioVitae
It's the finishing. They're sand cast, so they're rough on the inside since they're not milled smooth like the old ones were.
hugemuffin
The name has two parts. The iron is the same, but they leave the sand cast finish and don't polish like they used to.
hillbillygold
Smoother cast in old pans, some folks have taken to finish sanding the newer ones
RnEj
I agree the older ones are much better. Seems the casing on the older ones, like this piece, isn’t as rough.
Muffyns
are you not supposed to wash these? how do you prevent food poisoning
squintish
I believe the old ones are smooth because of years of being scoured. Even though today everyone says don't do it, I assure you they did.
Zugswang
Bluebonnet makes a 10-inch polished cast iron pan similar to old Wagners; works great once it's well seasoned.
Griever182
Do you season the bottom too?
Zugswang
Here's a great page about cast iron care and use: http://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html
Zugswang
Yes, season everything. Handle, cooking surface, sides, back...a continuous film keeps seasoning from coming off at edges you didn't treat.
TehSeksyManz
Personally I do!
DeathAndAlwaysTaxes
The reason the newer ones are so rough is on purpose, it's because they come preseasoned from the factory, and the rougher texture helps (1
DeathAndAlwaysTaxes
the spray the put on it stick better. I agree that the older ones are definitely better though. Got a few of them myself. 2/3
DeathAndAlwaysTaxes
Also, if you're using an electric stove, don't use it on the highest temp, the heat from element will warp these iron skillets over time.3/3
Muhfynmann2
I believe it’s also because they used to take the extra time and effort to grind them smooth. Ain’t nobody got time for that anymore sadly.
bobtheaxolotl
But the rough surface means food sticks to them, regardless of how well seasoned they are. It's a shortcut that makes a poorer product.
Zugswang
I've never had that problem with either my newer Lodge or Bluebonnet (polished cast iron). Only thing I use the non-stick for is omelets.
bobtheaxolotl
There are expensive new cast iron pans that aren't rough. But most are, and suck. I just get old ones, as they last forever.
DeathAndAlwaysTaxes
Yeah, It's definitely a shortcut, that's why I like the old stuff. Plus, you can usually find older stuff for cheaper at yard sales and such
bobtheaxolotl
Yeah. I get mine from junk stores and so on. I think the most I've ever spent on a cast iron pan is $10.
Doodledad73
I have a Sidney Wagner from the 1930’s that’s as smooth as glass. We use it daily. Our newer Lodge pieces are much rougher.
adadsupreme
I agree, but nothing is gonna beat 80-90 years of seasoning and good use.
TheSaltyHogIndy
Nothing to do with seasoning. Wagner sanded the surfaces to make perfectly smooth. Companies like lodge stopped doing that in the 60/70s
adadsupreme
Mine are newer ones, and through daily use and good care are starting to look pretty glassy, man.
WhyDontYouMakeMe
Well, ~80 years of wear will also smooth a lot of edges
ixamxber
Now cook a shit ton of bacon with it
Eldibs
No. Never cook bacon on the stovetop if you have a working oven. Baked bacon is so perfectly consistent, delicious, and simple.
OliverKlozoff1269
bearmannn999
TsunamiJohn
Doctadeth
Don't fry bacon...oven bake it always. Perfect crispyness, and the fat just melts off into the baking tray,
sixthreefourfiveseveneightnine
Ireplywithgifsandjpegs
This. Never use oils or fats that go rancid like bacon or animal fats
Doctadeth
Animal fats need to be used within the first day of rendering, otherwise the taste goes off,
threeblackkittens
But I don't WANT crispy bacon. It's gross. I like chewy bacon.
ProfessorSnugglesworth
Crispy bacon is burnt bacon. Team chewy!
RnEj
That’s the first thing I’m cooking with it in the morning.
brianpmcmillan
I love to just leave bacon grease in my vintage Wagner.
CatOnTheRoof
Good to oil up the pan as well. :-)
dilligafawyt
Med low heat is preferred. High heat should be reserved for a well seasoned pan.
oldshot
that a really shallow pan for bacon and splatter can be a problem...and sloshing grease with low side but it's ideal for stove top 1/2
brianpmcmillan
That's why you use a splatter screen. Works like a charm.
oldshot
or oven cornbread. And we always keep our bread pan separate and cook nothing else in it.
oldshot
I'm sure that works perfect. was only thinking if the pan got tilted while cooking. But then I'm new to this , only been cooking 56 years.
Mxlespxles
Fat minds think alike!
RepresentativeOfNorway
I'd snort bacon analy if i chould!
Worldf1re
SmartHasTheBrainsButStupidHasTheBalls
PuppyDontCare
Question: Why are these better than non stick pans? They seem to need a lot of oil so that food doesn't stick...
Mokoni
go from stove to oven and back
TheDoctorAndHisTrustyTardis
Somehow, all breakfast foods taste better when cooked on one of these
samrevem
I know late, but to answer your question...if it is properly seasoned you need almost no oil. You can fry an egg with a well seasoned pan.
gypsygamer66
I read somewhere that the iron from the pan actually goes into the food which in turn gives your body a good dose of iron.
ThisWasATriumph
The average american already has way too much iron in their diet.
Abbeel
Scratch up the bottom of one of these, you can fix it. Do it to a non-stick, you need a new pan.
NBFman91
They can block bullets when equipped
rvcaptn
those non stick pans become toxic if you overheat them which can happen very fast if left on burner before adding food
Hotfarts
Also great for searing things. It hold heat really well so it doesn’t cool nearly as fast as steel pans.
titaneos
They don’t need too much oil at all after you break em in and if they’re properly seasoned. Avoid soapy water after use, lightly oil after
LifeIsUsuallyGood
You don't actuslly need any oil if the pan has a good seasoning. I never use oil and stuff sticks only a few moments, like on a grill.
Zella111
If the pan is well seasoned you don't need a lot of oil to cook on it. They key is keeping up with seasoning the pan.
ImNotRacistBut
In addition to what other people have said, they also hold heat better. So when you're frying something, temp doesn't drop when you add food
McKrib
They actually add iron into the food you cook, or so I understand.
icomeheretobedistracted
And aluminum adds aluminum to food and that’s not good for you.
PuppyDontCare
What? Like if I'm anemic I should cook from here? mmm
Bunsen
Only if you've destroyed the seasoning and then cooked something fairly corrosive. Normally the food never touches metal.
OliverKlozoff1269
Zero chemicals. Last forever. Nearly impossible to ruin. Can preheat them. Oven safe. No chipping Teflon. Shall I go on??
KCBeard
(everything is chemicals)
TraBurn
Drop it when it’s hot once and watch it shatter
OnePostCloserToAHappierLIfe
That had to have been 1)an old pan, 2) well used, and 3) coming immediately from the oven on high heat.
TraBurn
Yeah it was heavily used pans working in restaurants does that haha and yeah it was straight out of the oven I’m extremely high heat.
PuppyDontCare
But what about the fried oil? That can't be good for your health...
dauntlessds
The oil that is placed becomes a sort of barrier to prevent rusting. Flaxseed oil makes the slickest surface. Nothing comes off when [+]
dauntlessds
[-] the seasoning is done. You would still add a bit of butter and/or oil when cooking though. You can cook ANYTHING in these pans too.
79C10Grinch
You're cooking bacon with it... And you're worried about your health? C'mon anything you cook with a cast iron pan is going to be greasy
alxfiend
Oil is bad , fat isn't - Use fatty meat/butter/ghee.
DisneyWorldIsMyFavorite
clean it with water and paper towels after each use and use virgin olive oil to season the pan, it lasts longer and doesn’t require much oil
Ireplywithgifsandjpegs
Recommend not using olive oil. It burns at a lower temp than veg oil
grandmastonguekiss
I mean how long do you need a frying pan to last? 100 years? I bought some regular nonstick at Costco 5 years ago and they are going strong.
OliverKlozoff1269
A small pat of butter?? Can you just plop an egg into a Teflon pan? Naaah
PuppyDontCare
Yes you can! Maybe with a small spray of oil but you totally can