For all of you cast iron pan experts ... Please Help!

[over50newbie]

I just got a very old cast iron pan from my MIL that is not in good shape and I have used sandpaper to clean it.

This is what it looks like right now. Have I sanded it enough yet? Does it look ready to reseason? Does ALL of the black color need to be gone? When I run my finger around the inside of it, it feels nice and smooth, even though some of the black color still remains. I'm hoping you say yes, because it has taken me hours to get it this clean!



Thanks for your help!

Lynette

[wallycat]

The black is the seasoned, years-worth-of-goodness on that pan
If there is any rust, use a steel wool pad and remove it.
Then reseason the pan.
What a lovely MIL gift!!

[over50newbie]

Wallycat - thanks for your quick response. Just a little more clarification, please.

When I got it, the inside was all black but with a very uneven and rough surface, not that nice patina that it should have been. It also wasn't nonstick at all like my other cast iron pans. It was obvious to me that it would have to be reseasoned. The only way I could get all the "gunk" off of it was to sand it down to its original silver color.

Now I have never sanded one of my cast iron pans before to get them back to the original surface. So what I was wondering is if the whole inside has to be completely sanded down to the silver color before I reseason it or have I sanded it down enough? When I reseason it, I want a nice, smooth, nonstick surface like my other cast iron pans.

What do you think? Will having the original black color still on it prevent it from coming out nice and smooth when I reseason it? Will the pan be "bumpy" where the black is?

[funniegrrl]

I've never heard of anyone sanding a cast iron pan, and I've never ever heard of anyone being concerned about getting down to the unfinished silver color. Even the most radical reseasoning techniques I've seen don't go that far.

Here's an article you might find useful; it has the most scientific basis behind it.

http://sherylcanter.com/wordpress/20...ing-cast-iron/

[Robyn1007]

I'm really confused, I've never seen a silver cast iron pan. If anything I would have sanded just enough to even it out and then re-seasoned. I'd re-season now.

[RiverFarm]

When my very old cast iron frying pans started to accumulate a crust, especially on the outside, I put them in my oven during the cleaning cycle. That took care of everything and all I had to do was re-season them.

I have only done that once in all the many decades I've used them, btw.

[Lurker1999]

Never knew cast iron pans had "silver" underneath - thought they were solidly black all the way through....

[rssshyla]

go ahead and start seasoning. It will take more than once for your pain to be ready. I suggest leaving the oided pan in your oven every time you use the oven over the next week and you should be good to go. If you don't use your oven every day give it about 7 heatings. I've done this with an old pan and it worked great.

[Curiosity Hears]

It looks like you will be able to save this pan. Check out this link: http://whatscookingamerica.net/Infor...ngCastIron.htm

Also, if you would please come back and let us know your results in a few weeks, I'd be most interested. Thank you!

[margeslp]

It looks like you will be able to save this pan. Check out this link: http://whatscookingamerica.net/Infor...ngCastIron.htm

Also, if you would please come back and let us know your results in a few weeks, I'd be most interested. Thank you!

I'm so glad it looks like this pan can be restored! I love its depth. Must be tough to pick up if it is full, but has so many jobs it can do so well

[over50newbie]

Excellent responses, everyone! Thanks so much.

So I just went out and bought some flaxseed oil and I am going to reseason it using the method that funniegirl suggested. I will definitely post a photo after I am done - it looks like I will have to do the procedure a good 5 or 6 times.

Lynette

[wallycat]

DO NOT use flaxseed oil!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It will go rancid at high heat.
Use a saturated fat like bacon grease or coconut oil!

[over50newbie]

OH NO! It is already in the oven at 550 degrees following the Sheryl Canter method for its first reseasoning.

So it looks like it is too late now...

I am hoping this works. I will let you know. I read her web page and it looked like, scientifically, this was the way to go. But what do I know!

I'm keeping my fingers crossed!

Lynette

[myrubyrng]

I have used cast iron pans since I was a little girl. Please Please Please don't use an abrasive powder or scrubber. First, use veg. or olive oil on it. Let this sink in. this may take a few applications but don't put it in the sink and wash it yet. Once you have begun to see the color of cast iron on it again use it to fry something, nothing you really wish to eat just try it out. If it needs more oil then repeat the oiling part. Now when it is restored and you wish to wash it, gently use a spatula to get off excess sticky stuff and then wash it in soapy water. Rinse it and immediately put it on you burner on a low heat. This will dry it without rust or other icky things like the strange color of your towel when you try to towel dry it. I cook only with cast iron and most people say im old fashioned, but they all seem to be at my house when it's eating time. Good luck,

Bren

[funniegrrl]

DO NOT use flaxseed oil!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It will go rancid at high heat.
Use a saturated fat like bacon grease or coconut oil!

Nonono ... flaxseed is recommended for specific reasons. Read the blog post I linked to. That method has been picked up and advocated by Cook's Illustrated now. You don't leave enough of the oil on the pan to go rancid. It adheres to the metal and creates a stronger chemical bond than other fats.

[wallycat]

I suppose it turns to linseed oil, which is rancid, denatured flaxseed oil used in the furniture/wood industry.
Can't do it, sorry.

[VictoriaL]

I suppose it turns to linseed oil, which is rancid, denatured flaxseed oil used in the furniture/wood industry.

Interesting. When we built our lake house, we used linseed oil (recommended by the builder) to condition the interior posts and beams. Smelled terrible, and now I know why.

[Suzan25]

I never heard of sanding a cast iron skillet no matter what condition it was in. I usually use Crisco, (I know, I know). Let us know what happens to your pan, I am really interested if it will be ok, I hope so for you. That is a great gift from your Mom in law. Good Luck!
Suzanne

[Lurker1999]

DO NOT use flaxseed oil!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It will go rancid at high heat.
Use a saturated fat like bacon grease or coconut oil!

Don't think this is true. Yes it gets damaged at high heat, but it goes past this point and then it becomes hard and then you don't ingest any of it anyway.

[Lurker1999]

I suppose it turns to linseed oil, which is rancid, denatured flaxseed oil used in the furniture/wood industry.
Can't do it, sorry.

No, not this either. If you read the blog post it says specifically not to use linseed oil. It doesn't "turn into" linseed oil.

[wallycat]

http://en.wikipedia.org/wiki/Linseed_oil

[Lurker1999]

Flax oil is linseed oil. Yes. But food grade flax is not mixed with anything like the stuff they use for furniture refinishing, which is why the blogpost specifically states not to use the linseed oil from the hardware store. That stuff is not 100% flax and it's not food grade.

They are different. And heating food grade flax doesn't turn it into the hardware store variety.

[wallycat]

I don't want to argue about it and people are free to do as they wish.
High heat turns gentle oils like flax seed into rancid oil, which is linseed oil without added solvents.
Just my humble thoughts and again, people can do whatever they wish.
Rancid oil won't kill you and certainly not once it is polymerized on the pan, but my personal preference would be not to use it.

[mcgee]

so how did your pan turn out?

[over50newbie]

I am on coat number five. I should be done by the weekend. It seems to be going quite well. Here is what it looks like so far ... Not too bad, huh?

[Curiosity Hears]

Impressive! That pan looks to be well on its way to becoming a new favorite in your house.

[Schniek]

All this talk of cast iron cookware is getting me hungry and thinking of this spicy chicken stew that I like cooking with my big cast iron pot.

And yes, over50newbie, your pan is starting to look good. Keep up the good work.