Dan H.
TVWBB Pro
its been a little while back but I posted about having a lot of older used pieces. I was at the time in the process of cleaning them up etc. 2 rounds of oven cleaner worked on the ones I wanted to start completely over with. I used orbital sanders on a few. first mistake I made was using to fine of grit. I would say don't go above 180 (as in don't get any smoother). whoops. the seasoning (an any form I used) stuck better to the sides and bottom corners then on the middle and that kind of told me that maybe the 220 grit had something to do w/ that. I've read don't sand your CI in a few places and they should read "don't sand it to smooth" instead cause it works really good if you don't go above around 180 or so (appearantly). You don't have to sand it though of course, but whatever you do I wouldn't stop cleaning any old rusty pieces until it looks like silver. (yes they actually do look like silver). I THINK, but don't know for sure, that this was part of my success through trial and error.
For the full, all the way around (the pan, top and bottom) seasoning, using the oven is a good thing (just my experience). but for the 3rd and 4th and however other many times its a joke. the skillet on the bbq was WAY better. The food is in the skillet anyway for the most part. that where you want it built up thick (as it will be in the future anyway).
more then obvious to me is that 350 degrees is NOT hot enough in my experience. i wanted carbonazation (is that a word?) not tar..stuff. 480-500 worked really good. you may as well season it 3 or 4 times too,(i used melted crisco) VERY thin each time.
The sucky part (but seemed to be the right thing to do) is to make a point of making greasy, fatty, oily (whatever) type things for the first several (maybe 15-20?? not sure..) meals. yes sucky, like I said, but man it seems to be a good thing, you can just watch them turn black, very slowly, but they turn, nonetheless. In my experience chicken fried steak seemed to really absorb (or whatever). I fry eggs no problem at this point.. pretty sweet. the heat transfer is unbelievable (this is new to me.. im sure you already knew that) and cornbread is awsome.
I've concluded that all of the above really sucks about C.I. but when you get to that broken in point theres really nothing else i'de rather spend a BUNCH of money on. BUT IMHO if you do have the money.. well... it was kind of tedious and sucky.. if your me, C.I. is the only way to go.
I found that newer not so broken in pieces dont like to be cleaned w/ salt like i've heard. it almost "sands" off what small amount of seasoning you have put on. With my more used pieces it seems to be good and fine though. BUT since i screwed up the newer ones w/ salt i've actually just found that setting it on a nice hot skillet for a while and then taking a moist paper towel to it (while its fairly hot) takes off everything so far if there is anything sticking.
do they make things taste better?...heck NO
do they provide an extra dose of iron intake..who really knows or has time to figure it out and with what instrument
does it make better cornbread?... yes this is actually true, **** ya.
there not that heavy and inconvenient are they?... ya they kind of are in the kitchen, esp. when your busy.
there easy to clean?...not always depends on what your making, get about 6 paper towels ready. i'de rather clean anything else myself.
No i don't think that soap will hurt a nice used one. But do I use soap?... WELL NO!
For the full, all the way around (the pan, top and bottom) seasoning, using the oven is a good thing (just my experience). but for the 3rd and 4th and however other many times its a joke. the skillet on the bbq was WAY better. The food is in the skillet anyway for the most part. that where you want it built up thick (as it will be in the future anyway).
more then obvious to me is that 350 degrees is NOT hot enough in my experience. i wanted carbonazation (is that a word?) not tar..stuff. 480-500 worked really good. you may as well season it 3 or 4 times too,(i used melted crisco) VERY thin each time.
The sucky part (but seemed to be the right thing to do) is to make a point of making greasy, fatty, oily (whatever) type things for the first several (maybe 15-20?? not sure..) meals. yes sucky, like I said, but man it seems to be a good thing, you can just watch them turn black, very slowly, but they turn, nonetheless. In my experience chicken fried steak seemed to really absorb (or whatever). I fry eggs no problem at this point.. pretty sweet. the heat transfer is unbelievable (this is new to me.. im sure you already knew that) and cornbread is awsome.
I've concluded that all of the above really sucks about C.I. but when you get to that broken in point theres really nothing else i'de rather spend a BUNCH of money on. BUT IMHO if you do have the money.. well... it was kind of tedious and sucky.. if your me, C.I. is the only way to go.
I found that newer not so broken in pieces dont like to be cleaned w/ salt like i've heard. it almost "sands" off what small amount of seasoning you have put on. With my more used pieces it seems to be good and fine though. BUT since i screwed up the newer ones w/ salt i've actually just found that setting it on a nice hot skillet for a while and then taking a moist paper towel to it (while its fairly hot) takes off everything so far if there is anything sticking.
do they make things taste better?...heck NO
do they provide an extra dose of iron intake..who really knows or has time to figure it out and with what instrument
does it make better cornbread?... yes this is actually true, **** ya.
there not that heavy and inconvenient are they?... ya they kind of are in the kitchen, esp. when your busy.
there easy to clean?...not always depends on what your making, get about 6 paper towels ready. i'de rather clean anything else myself.
No i don't think that soap will hurt a nice used one. But do I use soap?... WELL NO!
