Traditionals and Cast Iron Cookware

Doesn't do too shabby a job with bacon and eggs either. :p :p :p .

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Recently I discovered the lodge griddle that I bought maybe a couple years ago, tried a few times, then shoved in a cupboard and forgot about.
Needless to say it had some rust on it, so today I decided to strip it all down with a wire cup and finishing sander then start the seasoning process over again.
I was recently thinking about getting a 4 slice toaster , but then I remembered that I have a griddle I can just use so why bother.


Here it is in the oven cooling down , along with one of my main users in the kitchen a Dexter 45A10H.
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That's the 2nd coat of oil for now, but it will get a couple more at least.
 
Hickory n steel said:
Recently I discovered the lodge griddle that I bought maybe a couple years ago, tried a few times, then shoved in a cupboard and forgot about.
Needless to say it had some rust on it, so today I decided to strip it all down with a wire cup and finishing sander then start the seasoning process over again.
I was recently thinking about getting a 4 slice toaster , but then I remembered that I have a griddle I can just use so why bother.


Here it is in the oven cooling down , along with one of my main users in the kitchen a Dexter 45A10H.
View attachment 2003581
That's the 2nd coat of oil for now, but it will get a couple more at least.
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I'm going to have to drag my griddle out too, that and both Dutch ovens are in need of seasoning now that winter is upon us.
 
When seasoning why do you have to cook it?

Why can’t I wipe on oil, pop it in the one. For an hour, then add more oil and do another coat Right away?
 
Wild Willie said:
The baking polymerizes* the oils, creating your non stick surface.


*I think that's the term I'm looking for.
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That's exactly the correct term.

When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron. Without this layer of carbonized oil, iron cookware would corrode and rust due to the oxygen and moisture in the air.
 
Barman1 said:
That's exactly the correct term.

When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron. Without this layer of carbonized oil, iron cookware would corrode and rust due to the oxygen and moisture in the air.
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Thank you 👍👍
 
I appreciate the info.

So my question is, do I need to let the pan cool between coats or can I just take it out every hour and add another thin layer of oil? What function does cooling serve?
 
JM2 said:
I appreciate the info.

So my question is, do I need to let the pan cool between coats or can I just take it out every hour and add another thin layer of oil? What function does cooling serve?
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I apologise, I missed that part of your question. If you're so inclined as to do another coat then adding it while still hot should be fine, I've usually found extra coats to be a bit superfluous if the pan isn't too far gone though.
 
I’ve got some pans that need a complete rework I think. We got some that stick every time and rust after washed.

Doesn’t the more coats added make it that much better?
 
JM2 said:
I appreciate the info.

So my question is, do I need to let the pan cool between coats or can I just take it out every hour and add another thin layer of oil? What function does cooling serve?
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The way I learned was to preheat my iron before putting a coat of oil on, so I assumed the heat was necessary and do not bother cooling my iron down between coats of oil.
I don't see the problem with this as long as each coat is fully baked on before applying the next.
 
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JM2 said:
I’ve got some pans that need a complete rework I think. We got some that stick every time and rust after washed.

Doesn’t the more coats added make it that much better?
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Yes it does, it's more durable and things stick less.

How are you washing them ?
If you are using soap it can be degrading your seasoning.
All I do to clean is scrape off what needs scraping then wipe clean with a damp towel and heat to dry.
If something was particularly stuck I run a hot skillet under hot water, and use a scrub brush ( a cheap nylon scrub brush )

Are you heating up your skillet to dry it or just wiping it out ?
 
I appreciate the responses to my query. I wash them with minimal soap and a scouring pad. Lot of times no soap and a bronze pot scrubber aka choreboy. Dawn when I use soap.

I dry them with a paper towel, then give a light coat of oil.

I have one of my grannies pans. It’s sorta my base as what is good and what isn’t. It doesn’t rust if I wash it and leave it in the dish drainer. The others will do I dry them.

Some of the pans we don’t use because everything sticks. Grannies pan gets the most use.
 
What make are the skillets that stick ?
A lot of modern iron is left a little rough as it allows a quick one coat factory applied seasoning to stick.
I haven't had much issue with my Lodge, but you can strip the seasoning and smooth your iron out if it's sticking.
I did a little smoothing on my griddle because I was cleaning it up anyways, but I don't feel that I really needed to.

You're lucky to have some heirloom iron BTW.
I have a pair of Club cast aluminum pans from my grandmother, but no heirloom cast iron.
 
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