Cast iron

[Terrierman]

53 minutes ago, Basfis said:

I’m thinking about taking an old rough pan to work and blasting with stainless shot to get inside and out then re-seasoning. 

Nuts?

I think the ticket on cast iron is smooth interior and keeping them oiled.  Mine all are machined.  Shot blasting one that has the rough interior would be helpful I think.  These are all Wagner Ware and live in the house.  There's another one in the same style the next size up that's out in the shop.  There are a couple of cast iron dutch ovens out there too.

 

[BilletHead]

           No, No, No, No and No again. Especially high heat like a fire. Even an oven on cleaning cycle can damage or warp a vintage piece of iron. If you don't care about the piece do as you please. 

 

      If it is just crud and old cooking build up a lye tank.  If it very , very light flash rust you may be able to use steel wool. Don't go too abrasive. No to any power tools. If rust is more of a problem build and electrolysis tank.

   BilletHead

[moguy1973]

1 hour ago, Terrierman said:

I'm a total philistine.  I scrub my dirty cast iron cookware with dawn and a scotchbrite, dry them and coat with some vegetable oil and put them away.  They seem to cook things just fine.

Me too.  Never had any issues with them doing this.  I usually heat them up a bit after I rub the oil in them but that's it.  they never have any issues with things sticking in them.

[BilletHead]

                         Let this be a good guide and explore more in other places,

http://www.castironcollector.com/

 

   BilletHead

[96 CHAMP]

11 minutes ago, BilletHead said:

           No, No, No, No and No again. Especially high heat like a fire. Even an oven on cleaning cycle can damage or warp a vintage piece of iron. If you don't care about the piece do as you please. 

 

      If it is just crud and old cooking build up a lye tank.  If it very , very light flash rust you may be able to use steel wool. Don't go too abrasive. No to any power tools. If rust is more of a problem build and electrolysis tank.

   BilletHead

I disagree respectfully, how hot do you think that Dutch oven is when you have coals under & on top of the lid. 350,400,450,500, all depends on what you are cooking for hours on end

[Terrierman]

47 minutes ago, BilletHead said:

                         Let this be a good guide and explore more in other places,

http://www.castironcollector.com/

 

   BilletHead

Interesting reading.  Thanks.  I googled Wagner cast iron cookware.  I had no idea that stuff was even kind of valuable.  It's been so long I don't even remember how I came by it.

[Basfis]

After reading and googling a little more, I think I’ll walnut blast and speed the stripping without harsh chemicals 

[MOPanfisher]

Hell just today I took and old one and stripped and cleaned it, then went after the bottom with some 220 grit sandpaper before cleaning it up again and going to the grill with crisco.  More than one cast iron skillet has Ben put into a campfire to be burned out,,and more than a few have come through house fires to live again.  I admit to not being particularly carefull with my cast iron, they aint delicate.  I Use them, happily wash them with a little soap occasionally and reheat and wipe down with vegetable oil, ready to go again.

[fishinwrench]

I always thought the greatest thing about a cast iron pan was that it cooks evenly, lasts forever, and you could bang it around any way you wanted to.

But everyone that considers themselves a CI connoisseur is always saying "OMG don't do THAT, you'll ruin it".  🙄 

I get enough of that with the Fu-Fu cookware my wife has.  If you even get close to her AllClad skillet with a metal fork she will go full Kung Fu on you 🤕

[rps]

2 hours ago, cmoore03 said:

Real curious as to what the rock salt does, is there a chemical reaction and does it remove the seasoning that is present?

rock salt pulls the moisture from the iron plus any chemicals with it. - or so the chefs that taught said - what I do know is that the process works