Minimum requirements for this BB:
- restart a cast iron skillet, griddle or dutch oven
To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
- original cast iron skillet
- progress of restarting the cast iron skillet
- completed restart of cast iron skillet
Hooray! This BB is up. I self-cleaned the oven the other day, and tried out restarting a cast iron skillet at the same time. Picked up one at a garage sale that was in bad shape, but it was only a couple of dollars and it was a size I didn't have.
I've talked to my dad a few times about getting some cast iron cookware. He never really seemed interested because he didn't know how to maintain it, but he slowly warmed up to the idea. We were going to buy one, but he mentioned remembering that we had one around somewhere...
So two days ago when we were searching for pucks to use at the outdoor rink, I stumbled upon the skillet in the camping 'section' of the garage. It was a little grimy but solid like I expected. My mom was understandably worried about the bottom scratching the glass stovetop, so I said I could clean it somehow. I read Paul's post on cast iron and saw the self-cleaning oven idea, and I decided not to follow it. Nothing against the idea, I just like my angle grinder and and my wire wheel brush. It worked very well as the brush is much harder than the caked on stuff but far softer than the iron itself. So long story short, I cleaned up the bottom of the skillet, and would you look at that, it's a Wagner! Woo! Tonight my mom cooked some ground beef in it, and I cleaned it up afterwards. It is looking pretty sharp and is ready for years or decades of use.
Both these skillets underwent a deseasoning incident recently, so they needed reseasoning. They don’t look bad, no rust to clean off, but the inside surface was down to bare iron and everything was sticking like mad.
I didn’t take a middle step photo last time. It didn’t make sense to go through the process with a cast iron pan that’s now seasoned, so I’m resubmitting with a cast iron griddle, applying the same principles.
I used my pellet BBQ to burn off the junk at 600+ degrees. I then used a bbq scrubber and wire wool to strip back to the metal. I finished off on the hob with oil.
Hi all! Maybe strange to start a PEP unit with a straw BB but this had to happen before I had any hope of frying an egg in my skillet so there it is!
1 and 2. Starting skillet, a little rusty and a lot bumpy
3. Scrubbing with steel wool and hot water 4. Hot soak 1:1 vinegar to water (with tons more scrubbing)
5. Clean at last!
6 and 7. Reseasoning. 4 total rounds pf oil and bake, alternating sunflower seed oil and lard.
8 and 9. Finished!
10. Put to work
I was given a cast iron pan because it "didn't work" for the original person. When I received it, it was sticky and looked uneven with very little seasoning in some spots.
I scrubbed it with salt and chain mail, washed it, and dried it in the oven. I applied a thin layer of flaxseed oil and baked it, repeating for a total of 4 coats of oil. Then I accidentally dropped the flaxseed oil, shattering the bottle. Now I need a thread for how to fully remove oil from a laminate floor, as it's still a little slippery even after cleaning...
(Reminder to myself) God didn't say, "well said, well planned, and well thought out." He said, "well done."