Use it for target practice.
If you are using one of these you may even put a hole in it
Posted on 07/30/2023 7:52:58 AM PDT by SMARTY
Is there a cast iron fix?
If your stove has a ‘clean oven’ setting, leave one rack in the oven, put your cast iron pan on that rack - set cycle to clean for the usual three hours or whatever your stove uses - then when cool take the pan out and re-season it.
Was it a polished surface or a plain cast surface?
You might start with a wire brush on right angle grinder. It might remove some of the damaged metal. I’ve done this where old cast iron skillets had irregular seasoning coat. I brushed the seasoning coat away and re-seasoned the surface.
I have one cast iron skillet that had a crack on outside edge when I bought it. Did not notice it at first. So I used a nickel alloy welding rod and welded the break and ground the surface smooth. Still works fine.
If that does not polish it up, you might try polishing it with a very fine flap disc on the right angle grinder.
What ever approach you use, you will have to season the surface again.
I have used a mixture of 9% vinegar and TSP and soaked old corroded axe and hammer heads and even pliers and wrenches. I usually soak then from 2 days to a week or more. rinse them and polish with a wire brush.
That technique will also clean and sharpen old files. They will cut much better, but the stock removed is irregular, they will load up with metal more quickly.
Real cast iron? Just re-season it.
Cast iron with enamel over it? I have no idea.
Use it for target practice.
If you are using one of these you may even put a hole in it
Our many cast iron skillets are in great shape, but at various times they have all been more or less abused, but I never follow the formal seasoning process.
If one gets over-heated or left wet and rusts a bit, I just scrub and scrape as necessary to get it smooth, then put some oil on it and start using it correctly again until it slowly builds up to a nice dark surface again.
I find the edge of a metal spatula makes a great scraper tool, and a regular scruber pad. I don’t worry about it if I go down to bare metal in a few spots.. they always get “seasoned” by using them.
Obviously, you don’t want to over-heat them or let them rust, but accidents happen - and I’ve never bothered to do the whole bake-in-the-oven thing.
Yeah, I mostly season all of my cast iron by cooking in it, too. There have been a few times I’ve had to do a bit more, but I just get the pan really hot on the stovetop and use a little oil on a paper towel. Wipe a thin coat on, let it smoke, repeat until you get tired of it. I don’t worry about seasoning the outside.
“”i’m old....too heavy for me.””
I agree. I have several sizes but they’re more than I can handle anymore. The large one was great for frying chicken but how was I supposed to get it clean without WASHING it? So it got washed for over 50 years.
My grandson wants me to teach him to cook and a friend said I have to teach him how to fry chicken and make the chicken gravy. To do that, I’ll have to RESEASON it..so I appreciate seeing this thread.
Season by making popcorn in it.
bookmark for later
That’s what I do if it is deep enough. Amazing, turns out like it’s been used for years. I haven’t tried yet but I wonder if an oil/cornstarch mixture would do the same.
Put a railroad spike in it ...
There is nothing as good as a cast iron skillet for almost any type of cooking. I still have the one I received at my wedding shower over 46 years ago. I also have several of various types and sizes from my grandmother, mother, and in-laws. My grandmother made her southern pecan pies in a black iron skillet. Best pecan pie you’ve ever eaten!
If there is no cracks in the skillet, scrub off the flakes and burnt spots, re-season the pan according to Lodge’s instructions, and it should be good to go!
https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron/all-about-seasoning
Don’t like popcorn.
If she was smart, she took it with her! Heavenly pancakes, eggs, bacon, etc. to die for...
They are cheap, buy a new one. It isn’t worth the time and effort to restore the old one. It will take a while to get the new one fully seasoned, but you would have re-season the old one anyway.
De mortuis nil nisi bonum and all that, but you are making an assumption here.
Stiller and Meara were a fantastic team.
Thank you, and I’ll leave it at that.
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