Cast Iron Pot ??

[JanetB]

HELP -- I have an old cast iron pot that looks like it is done, but my boyfriend's grandmother says that I should scrape and season it - and it will last forever. I haven't a clue as to how to do this, and the pot is old and crusty looking.
What do you scrape it with? And, I know you are supposed to use lard or something like that-- and put it in the oven to season it - but at what temp and for how long?

[Ed]

Hi Janet,

Sounds like you're going to have a good project there to restore that Cast Iron Pot. It's not as hard as it might at first seem.

You say it's crusted. I think I would first try to scrape it with a stout putty knife or a wide chisel if I thought I needed it. Or a stiff wire brush might do the job, (this can be had at a hardware store) if that fails I'd try a wire brush wheel chucked into a 1/4 inch drill to clean it up, and get rid of any rust. (that might even be a good first try)

When you have it done to your satisfaction then you will want to season it. The best way I've found to season cast iron is in seasoning tips from "Lodge Cast Iron."

1. Wash, rinse, and dry the cast iron piece, (pot or pan)
2. Apply a light coating of melted shortening inside and out. (I like to use melted Crisco, brushing on is good so you don't burn your fingers)
3. Place upside down in a pre-heated 350°f oven for 1 hour, with Aluminum foil below to catch drippings.
4. let it cool in the oven.
5. Clean after each use with a brush and hot water. Avoid detergents and dishwashers.
6. Keep dry between uses.
7. never use as a storage vessel.
8. Cast iron will darken with use.
9. Rust, discoloration of foods, or metallic taste indicate more seasoning is needed.
10. Heat larger utinsils gradually to prevent cracking.

I think your boyfriend's Grandmother is right, if you get this pot in shape it should last forever and be able to be passed on to another generation.

IMO one of the best things about good Cookware is that if it isn't abused it will last many lifetimes and serve as a sorce of nostalga and solice to those who recieve it in the future, as well as serve as some great cookware.

Well enough of that.

As the Lodge Cast Iron company says:
"You are about to make a friend that will last a lifetime."

Hope all this helps you out. One more suggestion; enlist your boyfriend to help-- togetherness is a good thing.

Ed

[Zinnia]

I have 2 cast iron skillets that I asked advice about on the "old board" quite a while ago. Of course I haven't done anything with them-they are still stored outside, rusty, & were wet for a long time. I was wondering-can they REALLY be cleaned up & cooked in?? I mean they are bad, & I am kinda weary about eating stuff out of them. Do they last forever, or should I just go buy new ones? Thanks! http://www.cookinglight.com/bbs/smile.gif Zinnia

[Karen from VA]

I've read of a couple of ways to clean/restore cast iron skillets. I haven't tried either one but I'll toss them out for your consideration. (1) This one is from the editor of Cooks Illustrated: burn the "gunk" off by placing the pan over burning embers in the fireplace. Cool, finish the clean-up and season. (2) Place the skillet in your oven during an oven cleaning cycle.

I'm not sure either of these methods would work to remove rust. However, I think either might work for removing the built-up "gunk." I have two skillets (both are at least 50 years old) that are still in excellent condition and I use them several times a week. After each use, I always dry them well and then wipe the insides with a very small amount of oil.

[sneezles]

We often have to re-do our cast iron dutch ovens after one of my husbands "disasters"!
When he bakes a cake on a campfire the bottom often sticks and sometimes burns beyond recognition if he's left it unattended.
For burnt on food, we put it on the fire and let it burn off. I have done this in the kitchen and tripped the smoke alarm so you might want to do it on a gas grill. Then wash in hot water using plastic scrapers not metal or even sand can be used as the abrasive, then return to a low fire to dry. Put oil in the pot and continue heating it until it smokes. For very large pots put them up side down in the oven-200º for a couple of hours (it is the inside that you want to seal.
I purchased an old deep 10" fry pan at a flea market that was crusty and rusty and did the above method about 5 times before I actually put food in it and then I sacrificed(burnt the tar out of it) just for seasoning. I use the pan all the time. You shouldn't cook food that are high in acid for long periods of time (like tomato sauce) and never put a pan away without having re-oiled it. I have one friend that refuses to use soap on hers but I do use it and then spray it with oil.

[This message has been edited by sneezles (edited 09-26-2000).]