/ck/ - Food & Cooking

>>5033731

Start over, then. Wash/scrub/sandblast the old finish off. Find flaxseed oil, coat the cast iron all over with it, put in oven above cookie sheet, turn oven on to 350, trn it off, let it sit there until cool.

Because oil and water don't mix. You're supposed to develop a nice season (oil/fat/food layer) over years and years, so you may be disappointed if you've heard advice from those who have pans that they can slide eggs off of.

>>5033741
Why flaxseed oil?

>>5033745
Highest smoke point, most resilient It's very similar to linseed oil, which is what furniture makers (and myself on my gun stock) use for the most resilience. Forgot the specifics, but flaxseed is like linseed, except food safe.

Just thinly coat (like a damp paper towel), put in in a cold oven, heat to max, let cool, and repeat this process five to fifteen times.

>>5033745
IIRC, It has a higher smoke point, so it won't trigger your fire alarm while its in the oven or burn off during use. Also. something about its fat content means its not going to get rancid like lard does. If you want to learn more do your own reading.

>>5033731
>flaking off
Congratulations, you have a teflon pan.

>>5033731
I clean my pans with water all the time and never have a problem. How exactly did you clean your pan?

>>5033745
Flaxseed oil is what's known as a 'drying' oil. That means that it will polymerize (ie, turn to 'seasoning') at room temperature,but to speed up the process we still put the pan in an oven and get it pretty hot, 350-500F. It also produces a very tough, smooth base layer of seasoning, tougher and smoother than other food grade oils.

>>5033745
Flaxseed oil is what's known as a 'drying' oil. That means that it will polymerize (ie, turn to 'seasoning') at room temperature,but to speed up the process we still put the pan in an oven and get it pretty hot, 350-400F. for a few hours.

It also produces a very tough, smooth base layer of seasoning, tougher and smoother than other food grade oils.

>>5033745
It has nothing to do with the smoke point. Flaxseed oil is very rich in unsaturated fatty acids which polymerize when heated and form the seasoning. You must just have had a layer of grime in your pan if it came off with just a little boiling, you can boil water in a properly seasoned pan for hours without problems (just no acidic stuff like tomatoes)

How do I get the carbon out of my pan if I want to start over?

>>5033936

Use oven cleaner. Or, for a professional job that also gets any rust off, look up how to clean a cast iron with electrolysis. There is a great video on this on youtube.

>>5033936
Plain old unscented, no frills Easy Off w/ the yellow cap.

>"I have had great success in the past with the oven cleaner method. Some really really bad pieces came out very clean in 24 hrs. You have to use the good name brand stuff IMO. I have tried the cheeper ones and they just don't do it. Easy Off with the yellow cap. Warm the pan first, spray liberally,place in plastic bag and wait for approx 24 hrs. I then remove the piece scrub with one on these curly wirey scrubbies and rinse GOOD in hot water. Dry with towel then heat on stove till completely dry. [oil and season.]"

As always, do this outside, wearing latex gloves and eye protection.

>>5033943
Electrolysis is the best way to remove rust, but it takes forever to get seasoning off. I've tried it, and it took so long I went ahead and mixed some lye solution up and soaked the pan in that.

>>5034014
Note that the 24 hour thing is subjective, if your pan needs longer, wipe it off, spray it again, and wait a little longer until all the old seasoning comes off..

>>5033936
You just throw it in the oven and reseason it.

>>5033943
>>5034014
>>5034017
Gotcha. thanks.

>>5033936
>>5034045
here

>>5034019
I'm not sure it's salvageable that way at this point. It's pretty pitted.

>>5034188
the seasoning will fill in the pits

with flash
Water does not sheet off of it, and if I tried to make eggs in it, let's just say I wouldn't need to add pepper.
I've just used it as a searing pan without giving a fuck about its potential. Would like to do it right this time. And I need a project.
Say I had a place where I could blast it with ungodly high heat. I can't remember the BTUs, but it will warp a dry cast aluminum pan after a couple uses. Do you think that I should use that to season? Used it for my wok with great results.

>>5034198
Putting it in an oven then running the cleaning cycle (if it has one) will burn off the grime and strip the seasoning, so what you're proposing will probably do that as well.
For actually seasoning it you should just use an oven turned to no higher than 350 F.

>>5033731
Kid A is the superior album

is king of limbs worth listening to?
my top 3 albums are the bends, hail to the thief and pablo honey in that order if it helps
i'm not here to debate the superior or best album, it'd just be nice to trade opinions