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Location: Nampa, Idaho
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My question is if you have a well seasoned pan, why would you want to strip off the years of built up coating that makes it as slick as Teflon? Cleaning the bottom I can understand.
Some of mine are so shiny black on the cooking area, it's almost like a mirror.

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Sun Jan 31, 2021 7:59 am
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AR15L wrote:
My question is if you have a well seasoned pan, why would you want to strip off the years of built up coating that makes it as slick as Teflon? Cleaning the bottom I can understand.
Some of mine are so shiny black on the cooking area, it's almost like a mirror.


Absolutely no requirement to strip if pan is fine. It usually applies - at least in my case -to pans that have been abused, bought used. OR even new pans with a rough factory surface and crappy factory seasoning.

This griddle has a pitted bottom and the top had some rust UNDER the seasoning. It's the way we bought it. $10! But it works fine.

Look, to the right:
Image

Base:
Image

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Sun Jan 31, 2021 8:08 am
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Ten dollars is ten dollars. :bow:

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Sun Jan 31, 2021 8:42 am
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I've got a little 6" pan that I got from a neighbor.... I use mainly for cooking breakfast sausages -- I can't seem to get that one to season.... I used it yesterday to cook 4 sausage links in - even put a little oil in it before the sausages - and damn if there wasn't burnt on crust on the pan again. I have to resort to using a metal spatula to scrape it off. Kinda bums me out, but its still the perfect pan for cooking3-4 sausage links and 1-2 patties. Looking at the pan you can still see some 'swirl' marks that look like a grinder mark - real nice ones like from the factory, not someone trying to sand it - but the surface is still pretty smooth to the touch.... Debating if I should sand that pan down with some fine sand paper.... bitch of it is is that its too small for my orbital sander, so I'd have to do it all by hand.

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

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Sun Jan 31, 2021 11:08 am
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JohnMBrowning wrote:
I've got a little 6" pan that I got from a neighbor.... I use mainly for cooking breakfast sausages -- I can't seem to get that one to season.... I used it yesterday to cook 4 sausage links in - even put a little oil in it before the sausages - and damn if there wasn't burnt on crust on the pan again. I have to resort to using a metal spatula to scrape it off. Kinda bums me out, but its still the perfect pan for cooking3-4 sausage links and 1-2 patties. Looking at the pan you can still see some 'swirl' marks that look like a grinder mark - real nice ones like from the factory, not someone trying to sand it - but the surface is still pretty smooth to the touch.... Debating if I should sand that pan down with some fine sand paper.... bitch of it is is that its too small for my orbital sander, so I'd have to do it all by hand.


What have you done to season it?

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Sun Jan 31, 2021 11:28 am
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I've done the classic oil/bacon fat/heat-cool thing for it many times along with the 'just use it' method. So far I just can't get the seasoning to 'stick'... My other pans are fine --- it seems like the more butter and oil you use, the better they get.

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sun Jan 31, 2021 11:41 am
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JohnMBrowning wrote:
I've done the classic oil/bacon fat/heat-cool thing for it many times along with the 'just use it' method. So far I just can't get the seasoning to 'stick'... My other pans are fine --- it seems like the more butter and oil you use, the better they get.


Well, strip and start over.

What kind of pan? What are the markings?

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Why does the Penguin in Batman sound like a duck?

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Sun Jan 31, 2021 11:43 am
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Cute little pan - 6" at the top ~4" at the bottom...
Attachment:
20210131_114824.jpg


No markings other than '3F'
Attachment:
20210131_114840.jpg


Swirl marks -- still smooth to the touch
Attachment:
20210131_114742.jpg

Attachment:
20210131_114753 (Medium).jpg


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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sun Jan 31, 2021 11:57 am
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I'd guess she ain't properly seasoned.

Your choice, but seems like just seasoning over and over again may not be working (?)

Anyhoo here's this: https://www.castironcollector.com/unmarked.php

I am not some kind of expert, but I'm not afraid of trying stuff that I know is based on..........science. Basically you have some organic coating of unknown origin. This coating is not behaving as expected. I would start with a known bare surface and go from there.

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Why does the Penguin in Batman sound like a duck?

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Sun Jan 31, 2021 12:16 pm
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I had stripped it bare several years ago and started from zero, but it has just never really formed a good seasoning. I have thought it had, but it always seems to have problems with sticking. I think I will try stripping again along with a good sanding... but I'm gonna wait until the weather is warmer --- I'm not silly enough to do it in my oven :bigsmile: I've found it works just as good in the fire pit for stripping....

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sun Jan 31, 2021 12:52 pm
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JohnMBrowning wrote:
I had stripped it bare several years ago and started from zero, but it has just never really formed a good seasoning. I have thought it had, but it always seems to have problems with sticking. I think I will try stripping again along with a good sanding... but I'm gonna wait until the weather is warmer --- I'm not silly enough to do it in my oven :bigsmile: I've found it works just as good in the fire pit for stripping....


Not saying good bad or indifferent, what oil did you use first?

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Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Sun Jan 31, 2021 1:00 pm
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I just wire wheel the piece and then start cooking bacon in it enough times till its good.


Sun Jan 31, 2021 1:03 pm
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Old Growth wrote:
I just wire wheel the piece and then start cooking bacon in it enough times till its good.


That's a good reason to fry up some bacon. :bigsmile:

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Sun Jan 31, 2021 1:57 pm
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Pablo wrote:
JohnMBrowning wrote:
I had stripped it bare several years ago and started from zero, but it has just never really formed a good seasoning. I have thought it had, but it always seems to have problems with sticking. I think I will try stripping again along with a good sanding... but I'm gonna wait until the weather is warmer --- I'm not silly enough to do it in my oven :bigsmile: I've found it works just as good in the fire pit for stripping....


Not saying good bad or indifferent, what oil did you use first?

It was a good 5 years ago.... but I would guess it was just straight up cooking oil.
The bitch of it is is that the pan is just too small for anything other than sausages - its perfect for that --- bacon would just be silly in it, unless I chopped it..... hmmmm.... maybe brown some onions in it too.....
Remember --- its only ~5" diameter on the flat bottom....

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Sun Jan 31, 2021 1:59 pm
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Lard
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Sun Jan 31, 2021 2:03 pm
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