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Sure, ya betcha!

I use a 3M rust and paint stripping wheel. And the gasser.

 

Now you have me looking over my shoulder....

Only difference with the way I do mine is I heavily grease the skillet with bacon grease first.



And I don't know nothing about Gluten Free. My last GF told me she had eaten more bacon once she met me than she had in her whole previous life

 

What's your preference on seasoning oil? I personally like flaxseed oil because it hardens up so well. I heat the pan to 200-ish and then apply a coat, wipe as much back off as possible, and then cook it at max burn for an hour, shut the grill down, and let it cool off. Repeat for 4 more cycles and it's pretty much bulletproof after that.

I used to use more grease, but as my pans have gotten more and more years of use I've found I need less and less.

 

I remember when I first heard about flaxseed oil, and never heard anything bad about it. Back in the day used to use Crisco like everyone else. Including going back to my Great Grandmother. Not sure when the last time I had any Crisco in the house though. Friend of mine that I shoot clays and hunt with uses flaxseed oil and nothing bad to say about it. One of these days I am going to snag his chicken fryer that he carries in the back of his FJ when he isn't looking



For the last 5 years or so been using

$14 CARON & DOUCET - Cast Iron Seasoning & Cleaning Oil | 100% Plant-Based & Food Grade! | Best for Seasoning, Restoring, Curing and Care (8oz)

Caron & Doucet - Cast Iron Seasoning & Cleaning Oil from my purchase history get a bottle ~every 2 years or so. Don't use it often and like you said over time the less you need of any seasoning.

After using oil to season I cook a lot of homemade bacon without sugar in it.



You can tell from the sides of the pans that these were freshly seasoned. Eventually they turn black and no longer have that dry look.

Anytime I think a pan needs seasoning again I first cook bacon in it, lots of bacon. I like bacon though LOL.

 

Mmmmmm...... bacon.....

 

He was restoring old pans that he bought second hand that’s why he washed’em with soap and water first. He explains quite well how to not get gloppy shitty seasoning that the person I was responding to said he had after reseasoning his pan. Also you’re gonna knock a guy for not having a vise? Some people don’t have a basement or a garage.

 

Not really knocking him, sorry if that is how I came across. I actually admire his pans. I agree with him (flaxseed oil not good, similar temps, multiple coatings, etc) on more than I disagree.

 

Thanks I can't wait to try it! Have you made the cornbread on the grill?

 

Thanks sounds delicious !

 

Once or twice, when I've made it to go with a yardbird or something. When I do it goes on the top rack on the opposite side of the grill from the heat, so it's basically baking anyway. But I usually make it to go with soups/stews, and those generally are either slow cooked or done on the stovetop. So 95% of the time it gets done in the oven.

 

Gooey spots after re-seasoning? Too much oil, grease, whatever you used. Warm pan, wipe with oil/grease. Wipe out with clean cloth. Wipe again with another clean cloth. Wipe til you think you've cleaned it all out completely (you can't, just like you can't get grease off your hands without soap). bake. Cool. repeat. A very thin coat will not leave gooey spots.
fwiw I use bacon grease to re-season, and cook bacon coz BACON!

 

To add, after use and cleaning, I wipe with the stuff @ColdIron recommended. Coconut oil, it will never go rancid.

$14 CARON & DOUCET - Cast Iron Seasoning & Cleaning Oil | 100% Plant-Based & Food Grade! | Best for Seasoning, Restoring, Curing and Care (8oz)

https://www.amazon.com/dp/B01GT43AAW

It didn't work for re-seasoning, for me.

 

Finally rounded up most of my cast iron for a glamour shot.



I've also got a Lodge 10.5 round griddle and Combo Cooker down at camp, but I didn't feel like bringing them home just for a photo.

 

That small rounded one is neat

 

At the front? Everything I ever cook in it will taste like garlic, lol. I load it up with whole cloves & butter and put it in the oven for 90 minutes at 150. The butter goes on a batch of popcorn, and the garlic goes on pretty much everything else.

 

Yeah next to the flat griddle

 

@150, damn it. Not 250.

 

we made this cornbread last night with some homemade chicken soup, mmm, mmm good!!!

 

That sounds tasty!

I went nuts: I decided to cycle my round griddle through some cleaning and redo. Complete strip. I mean this is crazy and against the grain. First I cycled it through the dishwasher with two soap bombs. (Get grease and hydrate under the crud) Then a 4 hour oven self clean. WOW did it ever strip nicely - I think the water helped the stripping!! Frankly the pan is flatter than I thought, so far so good. Wire wheel the under side tomorrow. Then start the seasoning cycle.