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Non-BBQ Related Topics => Dutch Oven Cooking => Topic started by: skou on January 22, 2013, 07:13:14 pm

Title: New skillet.
Post by: skou on January 22, 2013, 07:13:14 pm
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
Title: Re: New skillet.
Post by: Dutch100 on January 22, 2013, 11:44:30 pm
Soak in vinegar or Coke overnight to remove the rust
Title: Re: New skillet.
Post by: Mark on January 23, 2013, 06:49:22 am
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?
Title: Re: New skillet.
Post by: Dutch100 on January 23, 2013, 10:30:51 am
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.
Title: Re: New skillet.
Post by: skou on January 23, 2013, 01:14:54 pm
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
Title: Re: New skillet.
Post by: Dutch100 on January 24, 2013, 09:05:06 am
Others have found over time that flaxseed oil will flake and splotch. They have all gone back to Crisco for seasoning.
Title: Re: New skillet.
Post by: skou on October 26, 2014, 12:24:38 am
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