Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cast Iron - what am I doing wrong??

I have two cast iron accessories, the swing grate and a heavy CI grate. Both rust badly. I store them in the garage, which while not climate controlled is completely out of the elements. I've tried re-seasoning each on multiple occasions, something that worked great on a rusty DTMF that I purchased used. I live in Austin, TX where there is some humidity but not super high levels. Suggestions?
LBGE & SBGE.  Central Texas.  

Comments

  • brianwdmnbrianwdmn Posts: 357
    Keep them coated with a layer of oil. Spray them after each cook with Pam or something similar.
    Marietta, East Cobb, GA
  • +2.  I live in Austin and don't have that problem.  I wipe with a thin coat of oil after each use.  I used to live in Houston with 90+ humidity.  Same thing ... wipe with oil.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • TjcoleyTjcoley Posts: 2,750
    I have the same problem with the CI grid on the Lodge Hibachi. The high heat seems to burn off the seasoning and it rusts. I oil it after every cook. I've clean burned it, oiled and baked a couple times to reseason, and still end up with rust after every cook. Have given up, and now just steel brush the rust and oil before a cook and it turns out fine.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • ads75ads75 Posts: 149
    I've tried cast iron before on other grills, I found I don't keep up the maintenance for it, now just use stainless steel. I don't get the same sear marks, but I'm ok with that trade off.
    Large BGE, Mini BGE
    Morgantown, PA
  • TjcoleyTjcoley Posts: 2,750
    My CI pans, Dutch Oven are well seasoned and totally non stick. Just seem to have an issue with the CI grid.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • queuedqueued Posts: 50
    My grandmother would always take a bit of crisco and rub it on her cast iron skillet after cooking.  It was rust-free and like glass when she passed it down to my mother.
    Raleigh, NC
  • travisstricktravisstrick Posts: 4,153
    CPARKTX said:

    I have two cast iron accessories, the swing grate and a heavy CI grate. Both rust badly. I store them in the garage, which while not climate controlled is completely out of the elements.


    I've tried re-seasoning each on multiple occasions, something that worked great on a rusty DTMF that I purchased used.


    I live in Austin, TX where there is some humidity but not super high levels.

    Suggestions?

    I'm close by at ft hood. My carbon steel wok, two CI skillets and a set of man grates have been on my back porch for over a year. Zero rust on the wok or CI. THE MAN GRATES, however, look like some one urinated on them.

    My guess is it's the quality of CI.
    Be careful, man! I've got a beverage here.
  • GreenhawKGreenhawK Posts: 395
    Try to spray it with pam when you are done with it.  It has helped me with my daisy wheel, and my dutch oven.
    Large BGE

    Decatur, AL
  • calikingcaliking Posts: 5,121
    As many have said, hit it with Pam spray, then pop it back in the egg as it cools down. You want the CI to be warm or even kinda hot so that the oil can get in to the pores of the metal. I'll usually bring the CI DO or whatever into the kitchen the next morning and keep it indoors for storage. I have buckets of chlorine tabs for the pool in the garage, and it does funny things to metal, so I don't leave CI out there.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 8,169
    caliking said:

    As many have said, hit it with Pam spray, then pop it back in the egg as it cools down. You want the CI to be warm or even kinda hot so that the oil can get in to the pores of the metal. I'll usually bring the CI DO or whatever into the kitchen the next morning and keep it indoors for storage. I have buckets of chlorine tabs for the pool in the garage, and it does funny things to metal, so I don't leave CI out there.

    Does funny things to your lungs too. I hope you never piss off SWMBO that much to get banished there for the night. Keep the SV on the DL dawg.
  • MaskedMarvelMaskedMarvel Posts: 1,021
    If you have the two tier swing grate from cgw it's carbon steel, not cast iron. Same rules apply.
    Large BGE -- Greensboro!


  • calikingcaliking Posts: 5,121
    Does funny things to your lungs too. I hope you never piss off SWMBO that much to get banished there for the night. Keep the SV on the DL dawg.
    If I really pissed her off, the fumes would be the lesser of my problems!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • hit the Ci with a wire brush to remove all the rust and coat  with oil  and recoat after each cook you should be fine then
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
Sign In or Register to comment.