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Well fellas... It didn't turn out as nice as the one I did yesterday. The one yesterday has a rough surface that I feel helped the bacon fat I used to season it to stick evenly.

This pan is too smooth and it splotched.

Before you ask... I followed the same procedure that I did yesterday. Fired up the gas grill, turned down to low to obtain 375 ish and put the pan in the second rack, upside down, and let it soak in the heat for 1 hour, turned the burners off and let the pan cool inside the grill until I could handle it.



THEN!?!?

I thought I would try to heat the pan back up on the stove right side up to even out the coating... I even added some more bacon fat to the pan...and well I don't even know how to describe it.. hydrophobic would be the word for water.. but whatever the word for bacon fat is.. well I don't F ing know.

 

I never had one do that...id just redo it...clean with soap and water, dry out then do it in oven

 

Right on Brother. Glad to hear this.

 

I'm not turning on the oven.. too F ing hot ! That's why I used the grill.

I'm over it actually... The other one I did yesterday is the one I want to use... Maybe someone will want this one! Haha

 

I got $50 for a griswold, just put it on craigslist or local classifieds

 

I know a guy... And he is to the North of you a bit.

Looks like it may actually be too smooth. You want to leave the metal pores just a little bit open.

 

It was definitely smoother to begin with and I cleaned it with a wire wheel etc to avoid sanding it any smoother...

Weird AF!! Haha

 

Too much fat is my guess. Start over, and grease the warm pan, then wipe it out with a towel after towel after towel. Then take to the grill.

 

That's the best advice I've gotten on this subject.. Thank you!!

 

Good luck, and to clarify... by starting over you need to get that crap off the pan. Then start re-seasoning. If it looks good, a light coat of grease again, wiped wiped wiped! Do that 3 times. Yea, pita and takes some time, but it's worth it.

 

www.castironcommunity.com

A wealth of info there on stripping/cleaning methods as well as seasoning.

 

It's so weird how different the two pans turned out! Thank you again!

 

I read on the previous post of yours that you took a wire brush to it. To my knowledge that's a big no no. I have not once washed my cast iron. When I started using the one I have it was rusted. I just fried up some bacon and cleaned it with coconut oil and coarse salt, scrubbed with a paper towel. Been doing that for years and ita lookin good.

 

Please explain why a wire brush would be a bad idea. Some other fellow was telling me to use a sander. To me that would remove more metal and smooth the surface out even more and it feels like it would compound the problem.
While I may be uneducated about this subject I am willing to learn why a wire brush is bad for removing rust off of metal.

 

Doesn't matter how you get rust off, as long as you get it ALL off. And then start at least one reasoning right away.
I wouldn't use a side grinder on it tho.

 

I've been on that site, there is a lot of good info, and a lot folks that don't have a clue. Just like a lot of sites.

 

Thank you.. will check out in the morning!

Like I mentioned before... Just a little wire brush onna drill.. small pans after all and I knew I didn't want to smooth them out any more.

I'll try again tomorrow to fix my F up... My career as a cast iron restorer will be short anyways! Haha Good thing about ADD or whatever my brain has! Haha

Free pans .... whatcha gonna do? Haha I honestly couldn't care less about the one I F ed up today but a few people mentioned it might be worth a few bucks... I'll try to make it look pretty and possibly trade it for something that has more interest to me

 

lol redo it like i said...

 

What I've read steel wool scrapes the seasoning off the pan, I would imagine a wire brush would do that and more. As for rustic just got a ton of bacon Grease and basically cleaned it with that grease. It had quite a bit of rust on it. You can actually kinda see where the rust was on mine.

 

Ok.. for real... My point was to clean it to bare metal. It actually took more work because someone before me seasoned it OVER the rust. That's not how I roll.

One thing I have NEVER compromised on was food safety. I don't care if I have to strip this thing again.. it's going to be 100% right or I'll throw the damn thing in the trash.