Re: Another cast iron question
- From: Omelet <omp_omelet@xxxxxxxxx>
- Date: Sun, 08 Apr 2007 16:58:45 -0500
In article <1176065397.596749.179390@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
"j-lattie@xxxxxxxx" <Jim2929@xxxxxxxxx> 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?
Nah.
Oven cleaner will strip it just fine.
I do it outside in the sun as that seems to work better.
Might want to wait 'till this cold front is done tho'. ;-)
Sheldon uses Ammonia but I use Easy Off.
--
Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
.
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- Another cast iron question
- From: j-lattie@xxxxxxxx
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