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Post by feather on Jan 3, 2020 19:01:51 GMT
1. Elbow grease
They say that the right tool is all you really need to get the job done.
Job: resurfacing the inside bottom of the cast iron pan. (the inside sides, the bottom, the outside sides, the handle, are perfectly seasoned and smooth)
I used all the elbow grease I have, many times, and I'm not getting it smooth. I use a metal scouring thing, it's quite rough, and it isn't taking the finish down (the seasoning).
If I was to purchase an inexpensive tool to smooth the surface down beyond the seasoning, into the metal, what tool would that be?
Is this a time to get a tool or is it a time to put it on the bonfire the next time we fire one up?
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Post by Cabin Fever on Jan 3, 2020 19:50:00 GMT
Our experience is that the inside of the pan gets smoother with time (ie, smoother with use). I wonder what is happening with yours that it gets rougher? I know you have cut down on oil/fat use. Is that the issue? Because we are strictly limiting our use of oils/fats, we stopped using our cast iron for frying.
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Post by feather on Jan 3, 2020 19:59:30 GMT
Our experience is that the inside of the pan gets smoother with time (ie, smoother with use). I wonder what is happening with yours that it gets rougher? I know you have cut down on oil/fat use. Is that the issue? Because we are strictly limiting our use of oils/fats, we stopped using our cast iron for frying. Yes, to all the cutting down/out of oil/fat.... Before I was doing that, I used it and I believe that what I did was to put too much oil in it in the beginning seasoning, which had kind of a thickness of seasoned oil on it. I haven't used it this past year but I wanted to be able to make a pancake or something, like browning the vegan sausage w/no oil.
So I scrubbed it down, hard, lots of elbow grease and that course metal scrubber, but it doesn't cut through the old seasoning. So there are some parts of the bottom of the pan that are thicker and scraped areas (areas that scraped off with a metal spoon) that are thinner. I seasoned it thinly (which is the right way to do it) this last time. But what I should have done was seasoned it thinly the first time. I think I was being too impatient. I should have done the seasonings all thinly, many times instead of using too much oil.
Are you following all that?
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Post by mogal on Jan 3, 2020 20:56:42 GMT
I've never tried it so can't judge the efficacy of putting a CI skillet in an oven when you do a self-clean cycle. It's supposed to work. Also, I've heard about people putting a badly rusted skillet in a bonfire to remove the rust, then scrubbing well, and reseasoning. I did try this once with a CI drop biscuit pan someone decided to paint with black enamel to make it look used. I got most of the paint off but need to try it again to see if I can get it all off. I put a long piece of wire on the biscuit pan to drag it out of the fire before we tried to extinguish it.
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Post by Jolly on Jan 3, 2020 21:16:21 GMT
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Post by feather on Jan 4, 2020 13:44:02 GMT
Jolly, it looks like the mouse shaped orbital sander is just right. Good video, thank you very much.
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Post by wally on Jan 4, 2020 14:06:06 GMT
If you want to reseason the CI. I would turn it upside down. Run through a self clean oven cycle. During the cleaning cycle you may smoke up the house a bit. Wipe the ash off the pan. Pick up a round drill attachment that looks like a wire brush. When surface is smooth reseason with oil of your choice. I would suggest reasoning 3 times
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Post by feather on Jan 4, 2020 20:36:17 GMT
wally, what do you think the temperature is while running a self cleaning cycle? I checked my oven and it goes to 550 deg F but I've never run it that hot.
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Post by wally on Jan 4, 2020 21:29:25 GMT
Depending on your stove, my guess would be 800 to 900 degrees. Our stove automatically goes in clean cycle for 3 hrs. We back that off to two hours, as its clean in 2 hours. Oven door will lock closed when starting cleaning and will remain locked until oven cools off
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Post by feather on Jan 4, 2020 21:37:02 GMT
Depending on your stove, my guess would be 800 to 900 degrees. Our stove automatically goes in clean cycle for 3 hrs. We back that off to two hours, as its clean in 2 hours. Oven door will lock closed when starting cleaning and will remain locked until oven cools off we don't actually have a self cleaning oven, we have a feather cleaning oven.  Between the square (not mouse shaped orbital sander) and the wire brush drill attachment, I should be able to get this done nicely. Thank you all for your help.
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