In article . com>,
"Sheldon" > wrote:

> Katra wrote:
> > In article . com>,
> > "Sheldon" > wrote:
> >
> > > Petey the Wonder Dog wrote:
> > > > Far as I can tell, someone wrote:
> > > > >it does not seem like it's worth it to remove all the seasoning,
> > > then
> > > > >remove all the rust, then reseason
> > > >
> > > > Blasphemy!
> > > >
> > > > Why not buy some newly made antiques while your at it...?
> > > >
> > > > Just wash it thoroughly in very soapy water. Maybe twice. It'll
> take
> > > ten minutes.
> > > >
> > > > Dry immediately.
> > > >
> > > > Coat the entire thing with olive oil and stick it in the oven for
> two
> > > hours at 300 or
> > > > so.
> > > >
> > > > Done. Like new.
> > >
> > > Really not worth it if it's pock marked from rust acne... if you
> can't
> > > bare to part with the olde piece of crap use it for a decorative
> plant
> > > saucer. Contrary to what some may want to believe modern metalurgy
> has
> > > made possible far, FAR better quality cast iron than was used in
> those
> > > antiques... and don't buy any cast iron cookware with machined
> > > surfaces, those are totally worthless.
> > >
> > > Sheldon
> > >
> >
> > Blech. ;-P
> >
> > I have yet to find a modern piece of iron pan crap
> > that is ANY comparison to the beauty and non-stickedness of my
> > old antique Griswolds!
>
> Your cranium. And didja ever see a cast iron bitch... look in the
> mirror.
>

Mmmmm... count on it sweetie! ;-)
You are welcome to check out this "cast iron bitch" personally! <lol>

Remember. I am not a bitch.
I am THE Bitch
and it's Ms. Bitch to you honey!

<lol>

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
> In article . com>,
> "Sheldon" > wrote:
>
> > Katra wrote:
> > > In article
. com>,
> > > "Sheldon" > wrote:
> > >
> > > > Petey the Wonder Dog wrote:
> > > > > Far as I can tell, someone wrote:
> > > > > >it does not seem like it's worth it to remove all the
seasoning,
> > > > then
> > > > > >remove all the rust, then reseason
> > > > >
> > > > > Blasphemy!
> > > > >
> > > > > Why not buy some newly made antiques while your at it...?
> > > > >
> > > > > Just wash it thoroughly in very soapy water. Maybe twice.
It'll
> > take
> > > > ten minutes.
> > > > >
> > > > > Dry immediately.
> > > > >
> > > > > Coat the entire thing with olive oil and stick it in the oven
for
> > two
> > > > hours at 300 or
> > > > > so.
> > > > >
> > > > > Done. Like new.
> > > >
> > > > Really not worth it if it's pock marked from rust acne... if
you
> > can't
> > > > bare to part with the olde piece of crap use it for a
decorative
> > plant
> > > > saucer. Contrary to what some may want to believe modern
metalurgy
> > has
> > > > made possible far, FAR better quality cast iron than was used
in
> > those
> > > > antiques... and don't buy any cast iron cookware with machined
> > > > surfaces, those are totally worthless.
> > > >
> > > > Sheldon
> > > >
> > >
> > > Blech. ;-P
> > >
> > > I have yet to find a modern piece of iron pan crap
> > > that is ANY comparison to the beauty and non-stickedness of my
> > > old antique Griswolds!
> >
> > Your cranium. And didja ever see a cast iron bitch... look in the
> > mirror.
> >
>
> Mmmmm... count on it sweetie! ;-)
> You are welcome to check out this "cast iron bitch" personally! <lol>
>
> Remember. I am not a bitch.
> I am THE Bitch
> and it's Ms. Bitch to you honey!

It's Mrs. Bitch... and you're MY bitch! hehe

Um, while you're down there... <g>

Sheldon

My family always oils the cast iron pans after they've been washed and then
put the pan away. My aunt's pan is many many years old (she's now 94) and
still in mint condition....I think she has always just wiped it out with a
paper towel instead of washing it each time and it's nicely black and oiled
for the next use.


"Sheldon" > wrote in message
oups.com...
>
> wrote:
> > wrote:
> > > wrote:
> > > > My question is: could there be rust _underneath_ the
> > seasoning/patina
> > > > layer?
> > >
> > > Well, anything is possible, I guess! I don't think anyone's
> > mentioned
> > > this yet - you can remove all of the old seasoning if you put it
> > > through a self-clean cycle in the oven.
> >
> > Har!
> >
> > Poor student doesn't have a self-cleaning oven. Barely has an oven at
> > all. It's more like a warmer
> >
> > Update: I bit the bullet and bought the 12" lodge logic skillet from
> > amazon. It's only fifteen bucks and I'm part of an amazon prime
> group,
> > so what the hey, right?
> >
> > The last straw came after I oiled the old pan and threw it in a 350
> > oven for an hour. When I opened up the oven the pan had many _more_
> > rust spots than before, in places that had looked perfectly fine
> before
> > the new round of seasoning.
> >
> > I am not too sad as I only used my old pan for about two months and
> am
> > just starting to get excited about cast iron. Cannot wait for my new
> > baby to arrive next week.
> >
> > Thanks everyone for the input,
>
> Gentlest way to clean cast iron is to bury it in the ground, about a
> foot deep, for about a year... the natural organisms in the earth will
> denude it of all organic matter. Interment, especially where there are
> four distinct seasons with a freezing winter, will also relieve
> internal stress, making the piece less likely to fracture... this is
> the true cast iron seasoning, and from whence the term originated...
> expensive high quality cast iron engine blocks, especially large
> diesel, used to be seasoned exactly thusly for many years before
> becoming engines, now there's a high tech method that accomplishes the
> same thing in mere hours rather than years; "meta-lax". And no, it
> won't help your constipation.
>
> Sheldon
>

On 1 Apr 2005 20:14:02 -0800, "Sheldon" > wrote:

>
wrote:
>> wrote:
>> > wrote:
>> > > My question is: could there be rust _underneath_ the
>> seasoning/patina
>> > > layer?
>> >
>> > Well, anything is possible, I guess! I don't think anyone's
>> mentioned
>> > this yet - you can remove all of the old seasoning if you put it
>> > through a self-clean cycle in the oven.
>>
>> Har!
>>
>> Poor student doesn't have a self-cleaning oven. Barely has an oven at
>> all. It's more like a warmer
>>
>> Update: I bit the bullet and bought the 12" lodge logic skillet from
>> amazon. It's only fifteen bucks and I'm part of an amazon prime
>group,
>> so what the hey, right?
>>
>> The last straw came after I oiled the old pan and threw it in a 350
>> oven for an hour. When I opened up the oven the pan had many _more_
>> rust spots than before, in places that had looked perfectly fine
>before
>> the new round of seasoning.
>>
>> I am not too sad as I only used my old pan for about two months and
>am
>> just starting to get excited about cast iron. Cannot wait for my new
>> baby to arrive next week.
>>
>> Thanks everyone for the input,
>
>Gentlest way to clean cast iron is to bury it in the ground, about a
>foot deep, for about a year... the natural organisms in the earth will
>denude it of all organic matter. Interment, especially where there are
>four distinct seasons with a freezing winter, will also relieve
>internal stress, making the piece less likely to fracture... this is
>the true cast iron seasoning, and from whence the term originated...
>expensive high quality cast iron engine blocks, especially large
>diesel, used to be seasoned exactly thusly for many years before
>becoming engines, now there's a high tech method that accomplishes the
>same thing in mere hours rather than years; "meta-lax". And no, it
>won't help your constipation.
>
>Sheldon

Sheldon, this is pure bulls**t and youhave to know it. If you bury a
cast iron object for a year it will be covered with deep rust. Also
the idea of an auto maker burying thousands of engines (a whole years
supply) is incredalbe. Either provide a reference to this or admit
you are full of it all the way to your brown eyes.

After traveling all week, finally back to a hi-speed connection.

And not wanting to read thru 60 or so responses to see if the solution was
posted

Answer is pretty straightforward - see below

> wrote in message
oups.com...
> Hello,
>
> I inheirited a very black cast-iron pan from my mom. I enjoy cooking
> in it--it is very nonstick and it seems easy to clean by simply
> deglazing with hot water and scrubbing well with my regular nylon
> dish-cleaning brush.

Nylon is a material that is hard enough to abrade the black oxide, and it
scrapes the protective black iron oxide from the surface, allowing red oxide
to form.

The red iron oxide forms in the air using a carbon dioxide molecule found in
most water and around humans, and black oxide basically forms in the
absence of air (a bit more complicated, but that's the basics).
-----------

I developed/refined the following method about 30 years ago, using basic
engineering applied to some observations I had made on my iron pans
( Lazy as I am, I did it in response to my desire to minimize cleaning
time and to minimize reseasoning.
Since using it, my several iron pans and kettles have never been in
water, never reeseasoned, and are now more non-stick to most foods than the
latest generation of teflon coating - by test)
I don't know if this method is used elsewhere in the general form, and
maybe even better, but I have shared the following method for at least 25
years.

Use a natural bristle vegetable brush like those angled on the wooden
handle. (You will need the handle to keep your hand out of the steam the
method creates, and nylon melts in the pan as well as abrades the black
oxide)
(note that the method doesn't work as well if the iron is at cooking
temp rather than at frying temp. So if I was cooking or roasting, I bring
the temp slowly up to frying with maybe a tbs of oil added in the pan - med
or med-high)
------------

Clean the iron pan as follows:
Immediately after removing the fried items from the pan, while the pan is
at med/med-high frying temperature -
quickly drain the oil off, into a safe container or paper towel ball

IF YOU DO NOT DRAIN THE OIL OFF, THE WATER YOU ADD CAN GET UNDER IT, TURN
TO STEAM, AND EXPLODE TO THROW THE OIL OUT OF THE PAN AS A BLOB OF BOILING
OIL !!!!!!

and quickly then, under the hood or over the sink, using less than ten
seconds -

put a couple tablespoons (no more!!) of cold water in the hot pan and
immediately swirl it around while the mix is boiling and steaming - use the
brush firmly in quick swirlings as if you were making gravy with the brush.
Most clings lift in 1-2 seconds as the brush passes. Clean anything
especially sticky off within ten-fifteen seconds, and dump the "gravy "-

IT WILL STEAM !!! Too much water will crack the pan as well as stop the
cleaning, so don't add much more and keep the water moving in the pan.

add a bit more water and brush the surface again, dump it, and do it once
again with a bit more water until the pan is just warm.

Hang it up and its done. 30 seconds, tops.

In my kitchen, the meat hasn't even stopped sizzling on the plate by the
time the pan is on the rack.
(That might be in part because I can hold the pan in one hand and run the
brush with the other, and because I put the brush in running water to get my
two tablespoons into the pan for that first and second swirl)

I usually wipe it off with a paper towel to get the grease off the back of
the pan.

If I ever have a spot that just won't budge (maybe twice since I had the
pans), I will use a nylon pad in the one little spot, trying to minimize
b;ack removal - and then slowly reheat the pan with some olive oil in the
bottom, and do the cleaning method.

Have never had any red oxide - ever.

>After each use, I dry the skillet thoroughly and
> apply a thin layer of canola oil. In fact, I'm a bit obsessive about
> this.
>
> My problem is this: I keep getting rust spots developing on the bottom
> of the pan. I can always remove them by scrubbing the spots with a
> mixture of salt and oil, but they keep coming back. Also, on the other
> side (the cooking side), it _looks_ like there may be rust _under_ the
> blackened patina. It's very hard to tell--it's not obviously dry,
> powdery rust like I get on the bottom, and the way that light reflects
> off the surface, the redness may be a figment of my imagination.
>
> I do not know how well the pan was treated before I got it, but I am
> guessing not very well. It was sitting in my parents' basement for
> years before I rescued it. They probably got it from my grandma, who
> was a notoriously bad cook.
>
> My question is: could there be rust _underneath_ the seasoning/patina
> layer? If there is, I think I'm just going to buy a new skillet, since
> it does not seem like it's worth it to remove all the seasoning, then
> remove all the rust, then reseason when I can get a new, preseasoned
> skillet for twenty bucks at Amazon.
>
> Thoughts?
>
> Thanks,
> Matt
>

In article .com>,
"Sheldon" > wrote:

> Katra wrote:
> > In article . com>,
> > "Sheldon" > wrote:
> >
> > > Katra wrote:
> > > > In article
> . com>,
> > > > "Sheldon" > wrote:
> > > >
> > > > > Petey the Wonder Dog wrote:
> > > > > > Far as I can tell, someone wrote:
> > > > > > >it does not seem like it's worth it to remove all the
> seasoning,
> > > > > then
> > > > > > >remove all the rust, then reseason
> > > > > >
> > > > > > Blasphemy!
> > > > > >
> > > > > > Why not buy some newly made antiques while your at it...?
> > > > > >
> > > > > > Just wash it thoroughly in very soapy water. Maybe twice.
> It'll
> > > take
> > > > > ten minutes.
> > > > > >
> > > > > > Dry immediately.
> > > > > >
> > > > > > Coat the entire thing with olive oil and stick it in the oven
> for
> > > two
> > > > > hours at 300 or
> > > > > > so.
> > > > > >
> > > > > > Done. Like new.
> > > > >
> > > > > Really not worth it if it's pock marked from rust acne... if
> you
> > > can't
> > > > > bare to part with the olde piece of crap use it for a
> decorative
> > > plant
> > > > > saucer. Contrary to what some may want to believe modern
> metalurgy
> > > has
> > > > > made possible far, FAR better quality cast iron than was used
> in
> > > those
> > > > > antiques... and don't buy any cast iron cookware with machined
> > > > > surfaces, those are totally worthless.
> > > > >
> > > > > Sheldon
> > > > >
> > > >
> > > > Blech. ;-P
> > > >
> > > > I have yet to find a modern piece of iron pan crap
> > > > that is ANY comparison to the beauty and non-stickedness of my
> > > > old antique Griswolds!
> > >
> > > Your cranium. And didja ever see a cast iron bitch... look in the
> > > mirror.
> > >
> >
> > Mmmmm... count on it sweetie! ;-)
> > You are welcome to check out this "cast iron bitch" personally! <lol>
> >
> > Remember. I am not a bitch.
> > I am THE Bitch
> > and it's Ms. Bitch to you honey!
>
> It's Mrs. Bitch... and you're MY bitch! hehe
>
> Um, while you're down there... <g>
>
> Sheldon
>

Mmmm... Thowy, ith ha'd to tok wif ma mouf fuw...
--
K.

In article >,
Allan Matthews > wrote:

> On 1 Apr 2005 20:14:02 -0800, "Sheldon" > wrote:
>
> >
> wrote:
> >> wrote:
> >> > wrote:
> >> > > My question is: could there be rust _underneath_ the
> >> seasoning/patina
> >> > > layer?
> >> >
> >> > Well, anything is possible, I guess! I don't think anyone's
> >> mentioned
> >> > this yet - you can remove all of the old seasoning if you put it
> >> > through a self-clean cycle in the oven.
> >>
> >> Har!
> >>
> >> Poor student doesn't have a self-cleaning oven. Barely has an oven at
> >> all. It's more like a warmer
> >>
> >> Update: I bit the bullet and bought the 12" lodge logic skillet from
> >> amazon. It's only fifteen bucks and I'm part of an amazon prime
> >group,
> >> so what the hey, right?
> >>
> >> The last straw came after I oiled the old pan and threw it in a 350
> >> oven for an hour. When I opened up the oven the pan had many _more_
> >> rust spots than before, in places that had looked perfectly fine
> >before
> >> the new round of seasoning.
> >>
> >> I am not too sad as I only used my old pan for about two months and
> >am
> >> just starting to get excited about cast iron. Cannot wait for my new
> >> baby to arrive next week.
> >>
> >> Thanks everyone for the input,
> >
> >Gentlest way to clean cast iron is to bury it in the ground, about a
> >foot deep, for about a year... the natural organisms in the earth will
> >denude it of all organic matter. Interment, especially where there are
> >four distinct seasons with a freezing winter, will also relieve
> >internal stress, making the piece less likely to fracture... this is
> >the true cast iron seasoning, and from whence the term originated...
> >expensive high quality cast iron engine blocks, especially large
> >diesel, used to be seasoned exactly thusly for many years before
> >becoming engines, now there's a high tech method that accomplishes the
> >same thing in mere hours rather than years; "meta-lax". And no, it
> >won't help your constipation.
> >
> >Sheldon
>
> Sheldon, this is pure bulls**t and youhave to know it. If you bury a
> cast iron object for a year it will be covered with deep rust. Also
> the idea of an auto maker burying thousands of engines (a whole years
> supply) is incredalbe. Either provide a reference to this or admit
> you are full of it all the way to your brown eyes.

ROFL!!!
_I_ knew he was just joking!!!
But then, I'm used to Shel's sense of humor..... ;-)
--
K.

On Sat, 02 Apr 2005 16:55:13 -0600, Katra
> wrote:

>In article >,
> Allan Matthews > wrote:
>
>> On 1 Apr 2005 20:14:02 -0800, "Sheldon" > wrote:
>>
>> >
>> wrote:
>> >> wrote:
>> >> > wrote:
>> >> > > My question is: could there be rust _underneath_ the
>> >> seasoning/patina
>> >> > > layer?
>> >> >
>> >> > Well, anything is possible, I guess! I don't think anyone's
>> >> mentioned
>> >> > this yet - you can remove all of the old seasoning if you put it
>> >> > through a self-clean cycle in the oven.
>> >>
>> >> Har!
>> >>
>> >> Poor student doesn't have a self-cleaning oven. Barely has an oven at
>> >> all. It's more like a warmer
>> >>
>> >> Update: I bit the bullet and bought the 12" lodge logic skillet from
>> >> amazon. It's only fifteen bucks and I'm part of an amazon prime
>> >group,
>> >> so what the hey, right?
>> >>
>> >> The last straw came after I oiled the old pan and threw it in a 350
>> >> oven for an hour. When I opened up the oven the pan had many _more_
>> >> rust spots than before, in places that had looked perfectly fine
>> >before
>> >> the new round of seasoning.
>> >>
>> >> I am not too sad as I only used my old pan for about two months and
>> >am
>> >> just starting to get excited about cast iron. Cannot wait for my new
>> >> baby to arrive next week.
>> >>
>> >> Thanks everyone for the input,
>> >
>> >Gentlest way to clean cast iron is to bury it in the ground, about a
>> >foot deep, for about a year... the natural organisms in the earth will
>> >denude it of all organic matter. Interment, especially where there are
>> >four distinct seasons with a freezing winter, will also relieve
>> >internal stress, making the piece less likely to fracture... this is
>> >the true cast iron seasoning, and from whence the term originated...
>> >expensive high quality cast iron engine blocks, especially large
>> >diesel, used to be seasoned exactly thusly for many years before
>> >becoming engines, now there's a high tech method that accomplishes the
>> >same thing in mere hours rather than years; "meta-lax". And no, it
>> >won't help your constipation.
>> >
>> >Sheldon
>>
>> Sheldon, this is pure bulls**t and youhave to know it. If you bury a
>> cast iron object for a year it will be covered with deep rust. Also
>> the idea of an auto maker burying thousands of engines (a whole years
>> supply) is incredalbe. Either provide a reference to this or admit
>> you are full of it all the way to your brown eyes.
>
>ROFL!!!
>_I_ knew he was just joking!!!
>But then, I'm used to Shel's sense of humor..... ;-)


I don't believe he was joking. I have seen too many of his posts
giving wrong information. His sense of humor consists of insulting
people and making up words, along with all his referneces to male
genitalia.

Katra wrote:
> ROFL!!!
> _I_ knew he was just joking!!!
> But then, I'm used to Shel's sense of humor..... ;-)
> --
> K.

Some people just didn't notice the date on Sheldon's post...

HTH

BOB