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Virginia Tadrzynski

"zxcvbob" > wrote in message
...
> wrote:
>> I know, the proper method of seasoning new cast iron has been
>> discussed here often. But I need to repair a failed process.
>>
>> I have two cast iron skillets almost older than me, and I love them,
>> use them often. But recently I purchased a Lodge brand cast iron
>> dutch oven. Love to use it. However, I went too fast. A few
>> concoctions evidently burned in the pan. While the metal has turned
>> from its initial grey into that "seasoned" black look, I suspect what
>> I really have is burnt carbon. Lately, anything cooked in it comes
>> out with a burnt taste. There is no visible "layer" of burnt residue
>> on the inside surface. So the burnt stuff might be ingrained into the
>> pan.
>>
>> Does anyone know of a way to repair the damage so I can start over,
>> short of industrial sandblasting? I have even tried steel wool
>> Brillo pads, washing carefully after. Still no luck. Have I ruined
>> it beyond repair?
>>
>
>
>
> If you want to reseason a cast iron pan, burn it in the fireplace (in a
> self-cleaning oven might work) then brush out the ashes when it's cooled
> and start over like it was a new pan. It will reseason a lot faster than
> a new pan.
>
> Bob

This is similar to the scout way. Pitch it in the bonfire. When the fire
goes out and the ashes cool, take out the pan and brush off the ash and
reseason all over again.
-ginny