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Balsamic glaze cooked on CI ... can't get off
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Ozzie_Isaac
Posts: 19,114
in Off Topic
I cooked down some balsamic for mushrooms. After shrooms were done I left the CI in the egg. I cannot get the dried glaze off.
I have tried my chain mail scrapper, boiling water in it, salt and water, and nothing has gotten it off.
Any ideas?
I have tried my chain mail scrapper, boiling water in it, salt and water, and nothing has gotten it off.
Any ideas?
They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
Comments
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Remember when I did that in my stainless? Had to chip it away with a spoon. Maybe someone smarter than us will come along...
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Cook bacon in the pan. If that doesn't work, cook more bacon.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I hope so. This is a beeaatch.
theyolksonyou said:Remember when I did that in my stainless? Had to chip it away with a spoon. Maybe someone smarter than us will come along...
They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Wet sand paper and reseason.
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Sh!t. I hope not, but you might be right.Lit said:Wet sand paper and reseason.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
I'd just put it in the fire pit. Reseasoning is probably in your future either way though.
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I think Lit has the best solution thus far. Anything else would be too caustic for a food surface to cook with."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Boiling in water didn't do it?
My strategy has been to give up on laborious reseasoning. My wife uses the CI often and occasionally strips the seasoning.
In that case , i hit it with a little oil and keep on using it. Let it season in-use. Because a couple weeks later.... Oooops
part of me wonders if it might work to just forge on in your case. Instead of being meticulous, just reseason and let it ride
does it affect the flavor or keep blackening or otherwise cause any practical problem, or is it just driving you crazy? If it flavors stuff, then yeah. You gotta solve it. But if not i would just season it
it's an acid right? Might not even be the balsamic stuff is even there, so much as where it was.
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I would try this first if it were me.Elijah said:I'd just put it in the fire pit. Reseasoning is probably in your future either way though.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
CI can crack that way. It works, but i dunno seems like a nuclear option
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Would an option be to take it to a sandblasting company, and get them to use a ceramic bead. Or there are companies that use other media that doesn't compromise the surface.. Might be worth exploring.Greensboro North Carolina
When in doubt Accelerate.... -
Tomatoes are too acidic to use in a cast iron pan. Vinegar is over the top. The acid ate away your seasoning anyway, so even if you didn't burn it in, you still would need to re season.
I would fill the egg with some cheap lump, after the smoke clears set the pan cooking side down on your grill.
Let it rip around 600º dome for as long as the coals last. Don't do a clean burn, set the bottom vent to prevent a runaway fire, you want that pan hot, but you don't want to warp it and you don't want the tops of the flames licking it, so control the burn.
That's the easy way. If that doesn't work, you might need to get it down to bare metal by electrolysis. Yes, a water bath, a marine 12v battery, an anode and jumper cables.
https://www.youtube.com/watch?v=at8U6AAoqLA
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Grampa never had an electrolysis rig.
Ah well. Whatever works.
I vote for less drastic fixes first. But like many things here, simple is no fun[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I'm with @Darby_Crenshaw on this one. I am going to try simpler methods first. Unfortunately, I can't just reseason and carry-on because it has made a very rough surface.
I will try boiling water in it one more time. Then use a fine wet sandpaper to finish as @Lit suggested. Then oil and use to season.
It is a lodge pan and I think it would be cheaper to buy a new one then bring it to a media blasting company. Although if I were closer to @blasting
They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
In another thread I remember fishless suggesting to get it hot (like almost smoke point) then do dump water in it and the steam/sizzle bubbles will help lift it.
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I have stripped quite bit of CI. Skillets can take a butt load of heat. Have used a weed burner with great success. Just keep it moving. Don't concentrate the heat in one area.
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was the original surface ground smooth? i thought the lodge stuff was rougher, cast surface.
it may be that it is stripped, as opposed to actually residue. have you tried just seasoning it? ... i.e. filling in the lost area of seasoning,
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Glass bead would do the trick, but if you don't know a guy like me, it's likely to cost 2-3 times what the pan is worth.
I'm also about to experiment with electrolysis. I'm assembling the parts for a larger scale tank now.Phoenix -
I would bet, like others mentioned, the vinegar more than likely stripped the pan. Have learned the hard way on this to use the nonstick for acidic tasks. May need to strip and reseason.
I too, need to go electro. I'm lucky, and can still find lye. Idiots will always wreck a party.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Why not get her a nice nonstick. You can find a Pro TFal for 30 bucks. An All-Clad or Le Creuset nonstick starting at a hundred. And keep the CI away from the acidity or eggs? Would cut down on "labor".Darby_Crenshaw said:Boiling in water didn't do it?
My strategy has been to give up on laborious reseasoning. My wife uses the CI often and occasionally strips the seasoning.
In that case , i hit it with a little oil and keep on using it. Let it season in-use. Because a couple weeks later.... Oooops
part of me wonders if it might work to just forge on in your case. Instead of being meticulous, just reseason and let it ride
does it affect the flavor or keep blackening or otherwise cause any practical problem, or is it just driving you crazy? If it flavors stuff, then yeah. You gotta solve it. But if not i would just season it
it's an acid right? Might not even be the balsamic stuff is even there, so much as where it was.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Used the weedburner and that did the trick. Took about 15 minutes but was able to burn/scrap the gunk off. Then cooked some onions for carna asada in a bit of oil. Worked like a champ.
Thanks guys!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Water and 1/2 cup white vinager being to boil. Works on stainless steel pans.
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