??? one of those mail chain cast iron pot scrubbers...

Lit

alaskanassasin said:

Lit said:

alaskanassasin said:

Lit said:

PigBeanUs said:

Scrubbers do not scratch seasoning off. Unless you are one of the people who think youtube videos showing ten hours at 400° and hourly rubbings off elf-horn oil are what constitute “seasoning”. 

“Seasoning” is just using the fvcking pan. 

If you can’t cook in an UN-seasoned cast iron pan, than you are a moron. And if you need to buy special ski-wax, and a chamois, and masturbate over your magical twenty-step process, then you are an idiot. 

Ask your grandmother what her seasoning process is. 

I guarantee she didn’t spend ten minutes worrying about it, like some twit (rhymes with “Lit”)with a new skillet he bought from Lodge. 

Your grandmother cooked bacon in it, wiped it, and then put it away 

The “Bro!” culture in cooking has turned from logical practical reality toward instagram-ready  bvllshit. 

You know the world has advanced alot over the last 60 years. So much so that we dont have to leave old grease in our cast iron anymore. I know crazy concept for an old man but its true. Wipe the pan down and put it in the oven is alot of work compared to say cooking on it for years and leaving it dirty to hopefully get the same result. So funny how smart you think you are but how dumb you really sound.

Do you realize your cooking with a pan designed, refined, and basically unchanged for well over 100 years?

I know you are pretty new here but if you look at old posts I used to have a pretty good collection of Griswold pans. Still have a couple including my grandmas I inherited. 

How long do you have to be a bbq forum member before pointing out that senior member is a isadoushe?

Whenever you would like you douche

Mattman3969

Have never seasoned any new cast iron  All are Lodge bought over the last 12yrs or so. If anything sticks or burns I just use a little kosher salt and water and scrub with a paper towel. Wipe out and into the cabinet. Not much sticks to them now. 

Corv

I bought one of those Knapp chain mail scrubbers and it was a piece of useless junk. It didn't clean nearly as well as a plastic scrubber. I tried it on my cast iron pans and on a grill grate. After that, I threw it away. It is not recommended.

RRP

Corv said:

I bought one of those Knapp chain mail scrubbers and it was a piece of useless junk. It didn't clean nearly as well as a plastic scrubber. I tried it on my cast iron pans and on a grill grate. After that, I threw it away. It is not recommended.

Interesting - I like some others here love mine! Not sure why you didn’t but so be it!

I find my cast iron skillets just seem to be getting easier to clean after each and every use afterward!  Maybe you gave up too early!, 

RRP

Don’t get me wrong… I took a $90 steel skillet to our recycle dump as I could never get it smooth and slick. I believe that that skillet has now been melted down and re-purposed as a barbed wire fence retaining some beef that we might want to egg later! 

Corv

Maybe I did give up too early. The main reason I got it was for the Egg's grate and it was so-so there. Not worth the storage space and risk of dropping it into the disposal.

I've had my cast iron pans for 49 years now and they were smooth when I got them. Cleaning isn't a serious problem. They don't have a brand shown. I bought them from a Kmart store in the Mojave desert in '72. One of my better purchases in life.

DieselkW

All my iron is subjected to the same ritual. Cook on it, rinse it with hot water, whatever stays gets the chain mail scrub (usually scrambled eggs), then wipe with a paper towel. I have my grandmothers iron, and I'm 61.

The new iron I have still needs to be re-oiled every use. Just Crisco all around with the same paper towel I used to dry it. 

When I give blood, the Red Cross lady's eyebrows go up when they do an iron test. 

I use iron grates on the Egg, never steel. Chicken thighs oil the hell out of it. 

Ozzie_Isaac

I just toss out my pans when they get dirty.  Much easier than cleaning.

SGH

Ozzie_Isaac said:

I just toss out my pans when they get dirty.  Much easier than cleaning.

One of the many benefits of being a multimillionaire. Unfortunately I will have to continue to wash mine 🤣

Ozzie_Isaac

SGH said:

Ozzie_Isaac said:

I just toss out my pans when they get dirty.  Much easier than cleaning.

One of the many benefits of being a multimillionaire. Unfortunately I will have to continue to wash mine 🤣

My goal is someday to be able to afford a person whose only job is to throw my dirty pans out.  That is when I will know I have really made it.

Canugghead

PigBeanUs said:

Scrubbers do not scratch seasoning off. Unless you are one of the people who think youtube videos showing ten hours at 400° and hourly rubbings off elf-horn oil are what constitute “seasoning”. 

“Seasoning” is just using the fvcking pan. 

If you can’t cook in an UN-seasoned cast iron pan, than you are a moron. And if you need to buy special ski-wax, and a chamois, and masturbate over your magical twenty-step process, then you are an idiot. 

Ask your grandmother what her seasoning process is. 

I guarantee she didn’t spend ten minutes worrying about it, like some twit (rhymes with “Lit”)with a new skillet he bought from Lodge. 

Your grandmother cooked bacon in it, wiped it, and then put it away 

The “Bro!” culture in cooking has turned from logical practical reality toward instagram-ready  bvllshit. 

I suspect/wonder way back when it was grandma’s everyday (only?) pan and got daily bacon treatment.

when I was working at a bbq store some customers complained their gasser’s CI cooking grids rusted and they used the new grill only a few times the whole summer, I wonder why 

Botch

Ozzie_Isaac said:

My goal is someday to be able to afford a person whose only job is to throw my dirty pans out.  That is when I will know I have really made it.

Resumé sent.  I don't eat much.  

RRP

'Botch said:

Ozzie_Isaac said:

My goal is someday to be able to afford a person whose only job is to throw my dirty pans out.  That is when I will know I have really made it.

Resumé sent.  I don't eat much.  

Geeeezzz, don’t go taking the first offer you get!

Hansm

I have a Wagner skillet that is a POS. Lodge is the way to go. I have a nice stiff plastic bristle brush with a rubber scraper made for cast iron. I use coarse salt and the brush to clean. Wipe pan out, smear with butter, then upside down on any grill at 350 for 1 hour and voila'

kl8ton

Hansm said:

I have a Wagner skillet that is a POS. Lodge is the way to go. I have a nice stiff plastic bristle brush with a rubber scraper made for cast iron. I use coarse salt and the brush to clean. Wipe pan out, smear with butter, then upside down on any grill at 350 for 1 hour and voila'

I'll take the Wags off your hands! 

PigBeanUs

Lit. There is literally nothing you know that we don’t. 

Except maybe the taste of a trucker’s d!ck. 

Lit

PigBeanUs said:

Lit. There is literally nothing you know that we don’t. 

Except maybe the taste of a trucker’s d!ck. 

I know I dont have to put pans back into my cabinet still dirty anymore to have it be non stick. You dont seem to know that. Must like bugs.