AZ Barbeque.com
Non-BBQ Related Topics => Dutch Oven Cooking => Topic started by: skou on January 22, 2013, 07:13:14 pm
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I was just given a Wagner unmarked 10.5 inch Wagner skillet.
Free! (My favorite price.)
Neighbor has a friend that runs a storage locker place,
and he gets CI all the time, and doesn't use it.
Frying pan is heavily "seasoned," and has LIGHT rust.
Has 10 1/2 inch and Made in USA on the bottom, a small H
on the bottom of the handle, and a large grunged 8 on the top of
the handle. This thing's interior is smoother than any Lodge
piece I have, but needs to be burned out and re-seasoned.
steve
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Soak in vinegar or Coke overnight to remove the rust
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I've iust discovered a couple of old corn stick molds and a flat-bottomed pot that had been semi-protected, collecting dust for decades in a carport. So the steps to rejuvenate are vinegar overnight, burnout in a fire, then grease it up to reseason it and bake it off in the oven?
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If light rust, soak in vineger or coke, then scrub/wash and dry. If you want to remove everything, turn it upside down in your home oven and turn on the self-cleaning cycle. When it is done, remove and wipe down with light coat of Crisco. Then bake at 450 degrees for 1 hour, then turn off and allow to cool. Ready to go.
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If light rust, soak in vineger or coke, then scrub/wash and dry. If you want to remove everything, turn it upside down in your home oven and turn on the self-cleaning cycle. When it is done, remove and wipe down with light coat of Crisco. Then bake at 450 degrees for 1 hour, then turn off and allow to cool. Ready to go.
I've found a different method, or oil to season with.
I use walnut or flax seed oil. Both of them are "drying" oils,
and provide a MUCH more durable surface. For cooking, I use
whatever tastes appopriate, but for seasoning, I use the above.
After burning off the "seasoning," the light rust came off with
a green scrubby. The inside looks to be machined, instead of
the rough, pebbly, Lodge surface.
steve
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Others have found over time that flaxseed oil will flake and splotch. They have all gone back to Crisco for seasoning.
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I've found a different method, or oil to season with.
I use walnut or flax seed oil. Both of them are "drying" oils,
and provide a MUCH more durable surface. For cooking, I use
whatever tastes appopriate, but for seasoning, I use the above.
After burning off the "seasoning," the light rust came off with
a green scrubby. The inside looks to be machined, instead of
the rough, pebbly, Lodge surface.
steve
Time to update this.
Guys, I've since revised my processes.
I now use walnut or flax oils for woodworking,
and use cooking oils for cooking. But, it is
corn or soy oil I now use for seasoning.
Yes, the "drying" oils DO flake off, or splotch.
Doesn't give a decent base. Corn or soy do
much better. I've been known to use "animal"
oils, sometimes. On a well-seasoned pan, bacon
works quite well. Not bacon grease, but bacon.
steve