Show Us Your Cast Iron

Focker

Yes, it's room temp.  This stuff is more than fond.  It becomes a blotchy, raised seasoning.

What do you think?  Benadryl?  

prodraft1954

+1 on the Lodge finish being to rough.

Focker

Have always steered clear of adding water to a hot pan due to thermal shock and possible cracking.

May have to try this on a Lodge. lol 

tarheelmatt

prodraft1954 said:

+1 on the Lodge finish being to rough.

Cook on it long enough and the texture will wear....

SmokeyPitt

Eggcelsior touched on this, but when possible I try to clean the pan while it is still hot. If I sear a couple of steaks or burgers I use a potholder and put in just a little water so it steams and then I can get most stuff off.  

Sometimes you want to serve in the pan.  It looks cool, and it keeps the food warm. 

This was awesome, but after my 4th helping the pan had cooled and it was a little harder to clean. 

  

That's where boiling water really helps IMO.  The chainmail looks like a good option as well. 

tarheelmatt

Focker said:

Have always steered clear of adding water to a hot pan due to thermal shock and possible cracking.

May have to try this on a Lodge. lol 

Meh.. Don't bring it straight off a hells sear or anything, but the water will bring off those stuck on pieces and will allow you to clean better.  

prodraft1954

Smokeypit, that looks awesome

NPHuskerFL

Focker said:

@Eggcelsior or NPHuskerFL,

Any input?

I usually clean it up while it's still hot too. But, if it has cooled the most I've had to do is boil out, nylon brush, wooden or plastic scraper, dry and lightly oil before putting it away. I haven't personally tried the Kosher salt scrub. My CI is fairly non stick. To be honest most of the time I'm able to basically rinse, dry, oil, wipe out and put it away. Some of my CI is pre 60s and some from 70s and my pie pan is from last year. But, even the newest one with sticky caramelized goo comes clean easily. I just use them a lot.

Eggcelsior

Focker said:

Have always steered clear of adding water to a hot pan due to thermal shock and possible cracking.

May have to try this on a Lodge. lol 

Thermal shock would be an issue putting a hot pan into a sink full of cold water. Not so much with the other way around.

tarheelmatt

You're bascially running water into the pan as if you're de-glazing the pan.  I assure you that cracking will not occur if the pan is hot.  

GeorgeS

Here is my 1860 ish pan handed down through the family with scallops loaded on it.





And my fathers day gift from my mom this year.

Cymbaline65

8" and two 12" heirloom pans, large Wok, a Lodge grill/skillet and a 6QT (I think) DO. Use them all the time. Only pic I have is of the wok and DO nestled in it. I LOVE that wok, it weighs about 20lbs and makes and excellent weapon.

Dobie

Last night I left the griddle on the egg closed up while we ate. Later I took it off and it was still hot as the egg was showing 200 still. Anyway I took it to the sink with a towel wrapped around the handle and washed with soap and just a paper towel after some scraping with my metal spatula. Got the big stuff off and looked pretty good until I dried it and noticed a layer of black crud still in places. Broke out the Brillo at that point. Heat made it easier but no way was just soap and water going to get it completely clean. Maybe I'm just a clean freak about getting all the stuff off. It would be nice if the finish was smoother but I digress.

Lit

Why would you go through all that time boiling etc. when you could spend $20 for one of the ringers mentioned above and it will do the same thing in seconds? I have done every technique mentioned above prior to getting one and none work near as well and take 10 times as long.

travisstrick

I've been using the stainless "brillo" pads. they work great

Dobie

Lit said:

Why would you go through all that time boiling etc. when you could spend $20 for one of the ringers mentioned above and it will do the same thing in seconds? I have done every technique mentioned above prior to getting one and none work near as well and take 10 times as long.

Well at this point I have $15 into my Lodge griddle and not ready to spend $20 on a cleaning accessory yet but I appreciate the info. I'm sure the guys here with CI collections can benefit greatly from it.

MeTed

I have 23 pcs. of Lodge cast iron and use them daily. They are a little rough from the factory, but after use they become the most wonderful non-stick pans you could own, and they are great on the Egg for breakfast, lunch, and dinner!

Eggcelsior

Lit said:

Why would you go through all that time boiling etc. when you could spend $20 for one of the ringers mentioned above and it will do the same thing in seconds? I have done every technique mentioned above prior to getting one and none work near as well and take 10 times as long.

There is no need to boil water. I just put enough to cover the bottom of the warm pan and rub the surface with a sponge or spatula. Everything is lifted in a few seconds. I pour off the water and wipe it out the excess then put it back on the heat to fully dry. Takes about 30 seconds. My water cost 0.00369 cents per gallon, so it will take a hell of a long time to break even with a tool that produces an equivalent result at best. I cannot fathom why people would have so many issues cleaning their CI cookware, other than it's not seasoned properly. Based on how you and Focker's CI appears in pics and the knowledge you guys have with CI, I doubt that this is the issue. 

If the ringer works for you, great. It is unnecessary for me.

Cymbaline65

I am Jonesing for the Lodge Hibachi. Great for apps like Satay or Tuna.

Focker

Eggcelsior said:

show previous quotes

Lit said:

Why would you go through all that time boiling etc. when you could spend $20 for one of the ringers mentioned above and it will do the same thing in seconds? I have done every technique mentioned above prior to getting one and none work near as well and take 10 times as long.

There is no need to boil water. I just put enough to cover the bottom of the warm pan and rub the surface with a sponge or spatula. Everything is lifted in a few seconds. I pour off the water and wipe it out the excess then put it back on the heat to fully dry. Takes about 30 seconds. My water cost 0.00369 cents per gallon, so it will take a hell of a long time to break even with a tool that produces an equivalent result at best. I cannot fathom why people would have so many issues cleaning their CI cookware, other than it's not seasoned properly. Based on how you and Focker's CI appears in pics and the knowledge you guys have with CI, I doubt that this is the issue. 

If the ringer works for you, great. It is unnecessary for me.

My bad.  I forgot, your CI is Teflon coated.  >:)

boochsr71

I've got 3 CI pans, one a hand me down from my grandmother. after each use I clean with water and a hard bristle brush or foil. I then heat it on a stove and dump some olive oil in it and spread it all around.

cazzy

We have a CI cat fight, and i'm not in it.  

Focker

Cymbaline65 said:

I am Jonesing for the Lodge Hibachi. Great for apps like Satay or Tuna.

The Lodge Sportsman's Grill is a heavy, awkward tank.  The goofy handle and elevated grid design makes transferring difficult and the draft door and charcoal doors fall out easily.  Cleanup was a PITA.  A great searing machine though with a considerable amount of grid real estate with the oval design.  All of the coals burn out with each cook.   

Stripped, reseasoned and sold it for a small profit on craigslist.  FWIW, would buy another before getting a mini though. 

Eggcelsior

News to me! I never knew Wagner and Griswold hooked up with Dupont or Tefal. I must be killing my family with all those high-heat cooks. 

Focker

They were custom dipped by Nola

Carolina Q

Ok boys and girls, how's this? Last night I roasted potatoes in my 98 year old Mom's oven using her one and only CI skillet. No idea how old it is, but it is old... and perfectly seasoned.



Anyway, I cooked, she cleaned. I happened to look over when she was washing the CI. Using one of those coarse scrubbies and LOTS of SOAP!! I asked her about it and she just shrugged and said she'd always done it that way. She doesn't oil after washing either (but then, neither do I. ) Did I mention it was perfectly seasoned? Go figure.

rlnewman

This is a 10 inch lodge and had to cut off the handle as well

Focker

Carolina Q said:

Ok boys and girls, how's this? Last night I roasted potatoes in my 98 year old Mom's oven using her one and only CI skillet. No idea how old it is, but it is old... and perfectly seasoned.

Anyway, I cooked, she cleaned. I happened to look over when she was washing the CI. Using one of those coarse scrubbies and LOTS of SOAP!! I asked her about it and she just shrugged and said she'd always done it that way. She doesn't oil after washing either (but then, neither do I. ) Did I mention it was perfectly seasoned? Go figure.

Haven't been afraid to use Dawn with cleaning to loosen things up.  My pieces that started looking like the one you have pictured turn dull after cleaning.

Guess we all need to cook some scrambled eggs tomorrow for breakfast in our best most seasoned piece, and revisit this post at 1000 with paper towels and water in hand. hahaha

travisstrick

Mine never sees soap and will fry an egg with no problem. In fact, it almost never needs the scrubber.

Dobie

OK I'm on the garage sale and estate sale circuit for the 100 year old cast iron holy grail. Self cleaning, impervious to sticking and cooks gourmet meals with no oil.