OT- cast iron noob

johnnyp

I've never bought cast iron cookware before, but found some of my grandmothers in my moms closet.  It's now found a new home in my kitchen and I am seasoning 2 of 6 pieces as we speak.  Wish me luck.

what I've done so far......

1) scoured them with brillo

2) washed and dried.

3) applied thin layer of vegetable oil with a paper towel 

4) currently, they are baking at 350 to set the non stick coat.

Langner91

You will love it!  Good luck.

(My favorite is brownies, baked on the egg, in cast iron)

blasting

hey @johnnyp   old CI is the best CI, imho.  

I do what you're doing, but with bacon fat, flaxseed oil, or lard.  I bake for 2 hours, let it cool completely on the grill.  Then I repeat another 4 times.

When you're done, you'll have a pan that is super easy to clean (especially with a ringer - look on amazon)

good luck

BigGreenBamaGriller

You're gonna hate it. I'll take it off your hands so you don't have to fool with all that mess.

TexanOfTheNorth

Nice score. Remember to never use soap on it and enjoy!

Eggcelsior

Let them fully cool in the oven after baking for the hour or so. Keep repeating the process to make it even more non-stick.

theyolksonyou

I use soap all the time if it's a real mess. Just dry on stovetop and re oil and bake. 

johnnyp

Hey guys quick question. One of the skillets has a wooden handle. Is this safe for oven curing and use on the egg?

if not, any pointers?

theyolksonyou

If using direct, I wrap that handle in foil. Not sure about oven. 

You don't look like the Johnnys I know. 

johnnyp

Haha. That's my lovely fiancé 

TexanOfTheNorth

johnnyp said:

Hey guys quick question. One of the skillets has a wooden handle. Is this safe for oven curing and use on the egg?

if not, any pointers?

Sorry, what was the question?

gdenby

Do a couple of seasoning runs. From what I've read, the oil polymerizes down into the iron crystal gaps. The original Teflon. After a few seasonings, ordinary frying use thickens the coat. Worst case, acid foods or immersion in water gets thru the coating. Just scour or sand, and re-season.

Looks to me like the wooden handle is a later addition. Perhaps it can be unscrewed before the pan seasoning. Wood can be used in a 400F-ish temperature, but it will slowly char. Eventually, it will ignite. Consider the handle expendable.

NPHuskerFL

Agree handle likely will unscrew and if not wrap it well in foil. 

Focker

johnnyp said:

Hey guys quick question. One of the skillets has a wooden handle. Is this safe for oven curing and use on the egg?

if not, any pointers?

350 in the oven should be safe.  

I had a whole set of wood handled Made in Taiwan skillets, saucepots, lids, indentical to that as part of a bulk deal off CL.

Never did use them, and eventually ended up at Goodwill still unseasoned. Heard a lot of bad juju about Made in Taiwan CI on the Griswold forum when I first bought them. 

I'm sure properly seasoned, they would work just fine.  

On the egg, you would have to roll raised direct at the felt line to keep the handle off the flame.  I do that on the small with a Wagner griddle pan with handle.  The egg works as a woodburner stove eye.

Seasoned a new CI bacon press with wood handle at 550.  The handle burned a little, turned dark, works fine.
  


Dig your wall oven and cabinet selection.  My hot mess of a kitchen is similar. Replaced the old oven a few years ago after it broke down....was an older Magic Chef. 

fergi

I turn mine upside down in the oven so oil doesn't pool in the bottom of the pan.

johnnyp

fergi said:

I turn mine upside down in the oven so oil doesn't pool in the bottom of the pan.

Ditto

BigGreenBamaGriller

johnnyp said:

fergi said:

I turn mine upside down in the oven so oil doesn't pool in the bottom of the pan.

Ditto

Looks like an old Birmingham Stove and Range piece?

johnnyp

It's a Hotpoint oven.  My range is opposite the oven and is a Tappan

BigGreenBamaGriller

I was referring to the skillet. The bottom of the handle looks like the old Birmingham stove and range handle. 

johnnyp

Oh, well, I have no idea. These things are definitely pre 1960 and all writing or markings are long gone