Dumb Cast Iron Seasoning question

Epicurean Exploits - Food and Recipes
1

Let’s say I clean one section of a grill pan with steel wool and soap. Can I just recoat that portion with oil and reseason in the oven for an hour, or do I need to recoat the whole pan?

2

Just that portion, but if you are doing a little, might as well do alot as it cannot hurt.

Brother Fleming has a link to a really good site on cast iron care. Hopefully he can provide some guidance.

3

Why don’t we just say you don’t clean your cast iron with steel wool and soap? Or with soap, for that matter?

If you must, I would say re-season the whole thing. Why? To make up to your pan for mistreating it.

Here’s the best way: Cast Iron Jack McGrew’s Ultimate Seasoning Method, http://www.melindalee.com/Cast-Iron.html

4

I knew Brother Fleming would have some words of wisdom.

5

Thanks. I think I’m going to have to remove at least some of the seasoning… I’ve been trying to get off some char without luck (it’s a grill pan, I did some searing, and for the life of me, I can’t get some of the charring off).

6

Just turn the pan over on the stove (assuming gas) and get it smoking hot.
You should be able to burn off the crud and then be able to knock it off with a wood tool.

7

Put enough kosher salt in the pan to cover the bottom. Heat the pan to a smoke and let it cool. When it is cool enough to handle use paper toweling and dry scour the bottom of the pan with the salt, then discard it.

8

Another excellent piece on cast iron: Private Site

9

Poor poor pan. [cry.gif]
I can’t tell you how many times I have pulled our cast iron pans out of the dishwasher here at work. Poor things need to be put out of their misery.

10

My grandmother had some beautiful old Griswold pans… jet black from years of use. During her last few years, she had a home health aide looking after her. You guessed it, the helper routinely put them in the dishwasher.

11

Great articles. Thanks.

12

With a little TLC they come back. I’ve found some great specimens at yard sales that looked terrible when I brought them home.

13

Well I did a dumb thing tonight and left my cast iron pan on the grill longer than I intended. Apparently it is a REALLY hot grill, as the bottom of the pan was turning red, and all of my formerly gorgeous carbon had turned to white dust. Once it cooled down and with a quick rinse in the sink it was bare metal. Now I am starting the recoating process from the website. Oh well.

14

While I’ve never gotten to the turn the carbon white stage, I’ve had my favorite pan flake off the carbon coating. That must be one hot grill! I’d worry about overcooking a really nice steak on a grill like that… [stirthepothal.gif]

15

Apparently it is pretty hot, as the pan was only on there for about 15 minutes.

16

I have found this to be useful
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/