Cast iron restoration

[matroskin_kot]

How to restore a cast iron taku? I have a cast-iron duck somewhere.

matroskin_kot,

there Lyudmila has a series of articles about the restoration of cast iron

I did so, here are my cast-iron pans - the far right

[matroskin_kot]

matroskin_kot,

, here are my cast-iron pans - far right

But from this place in more detail, please, the pans were processed and not cast iron too, Yes? And about the temperature of the oven, it is interesting - was the oven like that of mariana-aga, with self-cleaning or was it firing as usual? And what kind of oil?

Alim, if you want, I can do everything in detail tomorrow, otherwise today we have a festive dinner with my men, I don't have time ...

in short:

yes, and not cast iron
ordinary oven without self-cleaning, cleaned with an average emway
tung oil, sold by furniture makers

you can open a separate topic, I will share my experience

[Alim]

Alim, I will also say - I cleaned them not by burning, but by smearing them with Amway oven cleaner, overnight, in a plastic bag so that they would not dry out. and then fried in the oven with tung oil. I bought butter on a website where all sorts of furniture pieces - varnishes, etc., in oil, right on the can, says that it is for contact with food, and it is drawn, there, chopping boards. it is very beautiful for them to impregnate a tree.

how to clean without burning, Lyudmila wrote in her other magazine,
I didn't have rust, I didn't soak it in vinegar after cleaning

[Lisss's]

Lisss's ! The link is cool, I read everything, thanks! Can you tell me how to clean aluminum pans and saucepans?
I have them very old, still Soviet, part of them inherited from grandmothers (duck, stewpan)

[Vafelka]

Oh-oh-oh Magazine deleted, not a single link works Save !!! Help!!!! Save my pans

Vafelka - we have like in Greece - there is a truncated

How to handle restored cast iron in the kitchen.
Baking cast iron restoration. Results.
Baking cast iron restoration. Rust removal.
Cast iron restoration and rehabilitation. Cast iron baked goods.

[julifera]

julifera, this link opens up culinary recipes, not tips on frying pans ...

[julifera]

julifera, this link opens up culinary recipes, not tips on frying pans ...

Of course culinary, at Maryana Agha's baking blog
Among the 33 pages of her articles, she has four articles on cast iron, I have listed their names above.

From time to time, all articles in this Yandex copy tend to move, but they do not disappear anywhere.
I could post a direct link directly to the cast iron articles - but it will break the format of the forum - it is awfully long, 4-5 lines.

If on the page that I gave there is nothing about cast iron, then perhaps the articles have moved to other pages.
izumka - see the numbers at the bottom of the page?
These are blog pages - walk along them left and right, cast iron and there is

A regular click on the title of the article will transfer to the magazine of Maryana-agi, and it has been closed for a long time, so click not on the link, but under the link to the phrase:
"Show full text"

[izumka]

izumka - write whether you found it or not, if you don’t find it, then I will send this long link in a personal

[julifera]

julifera if not difficult - please send!

I bought myself a frying pan "Lodge" (USA)

Did I do it right (I haven't checked the result yet)
1.washed with Feri, rinsed, dried
2.Smeared with a cloth with vegetable oil
3.Ignited for 1 hour in the oven upside down 9 on a wire rack) at a temperature of 180
4.cooled
5.Oiled again
Girls, on what to check the stickiness? What will burn 100 percent if I did something wrong? pancakes?

Pancakes and scrambled eggs. "Besya", calcination of coarse salt still helps me, a thicker layer, without removing or cooling, rubbed with a lump of paper. Then washed off and oiled.
Congratulations on your purchase!

: (Pancakes stuck to death ... What to do, re-ignite?

What a horror. : swoon: I would wash it off without chemical detergents. I mean without "Fairy". I wiped it dry, so that nothing remained, so that it was slippery.
Then she ignited it with salt and rubbed it with salt using paper. Do you have grind # 0 salt? This is my favorite lifesaver.
How I want to help.

[Aunt Besya]

Aunt Besya, before use - ignite with salt, then ignite with oil. It will smoke and stink during the calcination process.
Do not wash with detergent. If it is burnt, you pour water and boil over the fire. Again you go back to salt.
Fairy and the like - into the garden. I washed it with clean hot water, wiped it with a kitchen towel or washcloth. All. Otherwise, it will rust and burn. The cast iron skillet must be smoked.

Here's what I have done so far: having removed the first pancake (scraping it off), poured salt, held it, then rubbed it with this salt. I washed it. Again I poured a thick layer of salt and for half an hour I have been keeping it on the fire, cracking and stinking.
Question:
- how much to keep?
- rub it hot or cold
- how much oil for calcination then pour? in centimeters?
- how much to heat with oil? until the oil is completely burnt out?

Add salt. Not regretting more. Now fry with salt, slowly, but thoroughly, over medium heat. The salt should turn slightly yellow and even brown. A sure sign, when the salt starts to "shoot", then you can already remove from the fire. If you start shooting too quickly, then you should reduce the fire. It should take about 10 minutes to fry with salt, at least.
This is an important point, especially if the dishes have been damaged by something. Salt draws out and absorbs everything that could be on the surface of the dish.

Pour the salt into the trash bin, rinse the dishes again with running cold water.
We spread it on paper towels, dry thoroughly. Once again, but not too much, only to warm up and finally dry completely. All the "sins" and abrasions on the surface become visible.

Now the cast iron is completely cleaned of production processing and safety lubrication. Let's start lubricating.

We remove from heat, let it cool slightly and still very warm (this is important, not cold!) Thoroughly grease the dishes. Do not miss anything, grease all corners and protrusions. Excess oil, drips and puddles, blot with a rolled paper towel. You will find that lubricating warm dry cast iron with oil is like lubricating dry skin with cream. The oil fills the pores and is literally absorbed before the eyes.

Here is a refined "Borges" made from large plastic bottles - great.

Put the oiled dishes on paper towels for a while, and then blot the drips again. We place the dishes upside down (this is important! It is upside down so that the oil can flow down freely) in an oven preheated to 180 degrees. I put a sheet of foil on the bottom of the oven, so that later I wash less if a few drops of oil still flow down.

We close the oven and forget about it for at least three hours. More is better.
During this time, the oil dries out and forms a strong film on the surface of the dishes.
For perfectionists, the procedure for greasing and baking in the oven can be repeated.
This is what happens in the end. Beautiful black dishes (depending on the selected oil and the heating time in the oven, the color may be yellowish, but this will pass after several uses of the dishes for their intended purpose), to which nothing sticks no worse than to the notorious "tefal", and which can be safely left without additional lubrication to prevent rusting. Cookware that will last a long time.

I have the same pans, I periodically ignite them, heroically fighting the fire alarm ...

At the dacha there are old, terribly rusty 2 pans and 1 saucepan. If you also try them with salt and butter? After all, there were once good ...

[burns]

I sum up the torment, it looks like everything should start from the beginning
From the moment of purchase:
1.washed. dried it with a towel. greased with oil on all sides and placed upside down in the oven for 1 hour at 180 degrees
2.cooled, oiled again
Result - burns
1.washed without detergent with warm water, wiped dry
2. I poured salt (a lot, 1/4 depth), put it on a strong fire, began to "shoot" strongly, lowered the fire, held it for 40 minutes, the salt darkened.
when shaking out the excess salt, the end of the silicone spatula melted, and also the wooden board on which I foolishly put it on is irretrievably damaged ...
3.took a lump of paper and rubbed the bottom with the salt remaining in the pan, removed the remaining salt with a cloth
4.Oiled again, the oil burned out
BURNS scary!
Now I'm wondering, have I irrevocably ruined everything, or can I start over from some stage? A neighbor came in, and at my house there was a beam of smoke in the literal sense Says, take it to the dacha and put it in the stove, let it burn everything there
Maybe it's some kind of not so cast iron? the edges and the middle are now clearly different in color and roughness?

"Besenka" Relax, and continue at the dacha.
I cannot judge by appearance. I have an old one, it has been working since the century before last.
It looks like this

I have the same pans, I periodically ignite them, heroically fighting the fire alarm ...

I have 2 such pans, 8 "and 10", bought more than 10 years ago, calcined, nothing sticks, if you gently wash without a product, wipe and wipe dry.
But since I do not always do this, I periodically have to bake them, then they work normally.
Briefly, once again the order of recovery:
1. Wash thoroughly with warm water and a sponge.
2. Wipe dry.
3. Heat in the oven or on a hotplate until it stops smoking.
4. Hot wash with plenty of cold water.
5. We put on fire and heat until the water evaporates.
6. Add salt, heat until it turns yellow and fires.
7. Remove the salt, once again rinse with cold running water.
8. Dry with paper towels.
9. Warm up, not much to dry the rest of the water.
All the "sins" and abrasions on the surface are visible.
10. Give it a little and cool down very warm (this is important, not cold!),
grease thoroughly with oil. The oil fills the pores, literally
absorbed before our eyes.
11. Put the oiled dishes on paper towels for a while, and then blot the drips again.
12. Upside down into an oven heated to 180 degrees for several hours.
13. If necessary, repeat paragraph 12.
You need to work with thick kitchen gloves and prepare heat-resistant coasters ...

[Aunt Besya]

Aunt Besya, don't do this with a new frying pan. You tortured her. I advise you to fry pies in oil on it. The pan cannot be immediately on a high heat, let it heat up on a small one, then switch to a stronger one, such as you need for frying pies. At the end of frying, leave it to cool with oil, then drain and wipe the oil. And that's it, nothing else will stick.
PS The photo shows that the metal is overheated, therefore it changed its color. But cast iron is good, since it has passed such a test!

[Margit]

Margit, poor, tortured cast iron ...
During production, cast iron can withstand much higher temperatures than we can heat it in domestic conditions ...

[Aunt Besya]

Aunt Besya, here's a first-hand advice from the website of your frying pan manufacturer

If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 - 400 degrees F.

Place cookware upside down on the top rack of the oven.

Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

Store the cookware uncovered, in a dry place when cooled.

[Pakat]

During production, cast iron can withstand much higher temperatures than we can heat it in domestic conditions ...

That's it, Pakat, in the production of cast iron has already passed all stages of processing, and the consumer can only use the dishes for their intended purpose, and not subject them to execution. I never ignite new dishes, I just wash them cleanly, dry them over low heat and cook.
I do the same with bread tins and duralumin pans. I ignite and clean only when they are really overgrown with fat. I have one old cast-iron frying pan, it was processed only once and then after almost 20 years of use.
It is a pity that I learned about tung oil only recently, processed it with sunflower oil, it took almost six months. And I clean duralumin once a year or two, they shine with me, you can look like in a mirror.

And what about Gugel, here is his combed translation:

"If food sticks to the surface, or you notice dull gray colors, repeat the coating process:

Wash dishes with hot soapy water and a stiff brush. (It's okay to use soap this time because you're getting ready to re-coat the dishes.)

Rinse and dry them.

Apply a thin coat of melted vegetable (or vegetable oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any drips.

Set the oven temperature to 350 - 400 degrees Fahrenheit

Place the dishes upside down on the top rack in the oven.

Heat the dishes for at least one hour. After an hour, turn off the oven and let the dishes cool in the oven. "

Before that, usually, I calcify the cast iron, burn out all the excess that has got into the pores, mine, and then according to the text ...

[Aunt Besya]

.....
Before that, usually, I calcify the cast iron, burn out all the excess that has got into the pores, mine, and then according to the text ...

Aunt Besya, and in translation, and experience Pakatbut says that we are talking about used cast iron, and not a new frying pan, IMHO

Dear forum users!
Can you please tell me is it cast iron? Or some kind of aluminum alloy and you can safely throw it away. I found 2 gosyatnits in the closet of my husband’s grandmother, now I’m thinking: what to do with this rarity? Is it worth messing around and handling in such a hard way? On the cover of one it even says: "Kuibyshev".

[barbariscka]

Dear forum users!
Can you please tell me is it cast iron? Or some kind of aluminum alloy and you can safely throw it away. I found 2 gosyatnits in the pantry of my husband’s grandmother, now I’m thinking: what to do with this rarity? Is it worth messing around and handling in such a hard way?

barbariscka, it's not cast iron, it's an aluminum alloy ... but why throw it away? You can cook well in it ... in Soviet times, there were a lot of such dishes ... much less sticks to it than to cast iron doused with enamel .. your goose maker, one might say, has no price ... process it and use the inheritance.

[barberry,]

barberry,
I also have such a goose maker, as well as frying pans for pies. It is an alloy of aluminum with cast iron. It is much easier to process them than cast iron, and clean shiny dishes are pleasing to the eye, just a feast for the eyes. After processing, it shines like a mirror and is smooth to the touch, not rough.
Your goose pans do not require major cleaning in appearance, but it does not interfere with walking on them, each time wetting with water, fine waterproof sandpaper and then, after rinsing, grind with iron household. a washcloth rubbed with laundry soap. Grind, periodically rinsing the goose pan from the foam and, moistening with water and again rubbing the washcloth with soap, bring the job to the end. Everything about everything will take half an hour of time, then put on gas on a very quiet fire and dry until slightly hot. You should not use the dishes immediately, only after 2-3 days. During this time, the metal is oxidized in air with oxygen, and a thin protective film forms on the surface, but then, touching the dishes, the hand no longer gets dirty with a gray coating. I have a lot of such pans, I bake pies in them, I live in Tatarstan, and here pies on the table are the main event. Here, the pies are taken to customers directly in the pans, wrapped, and cut into portions in them and placed on plates.

[lega]

lega
Margit
Thank you so much! And then somehow my hand did not turn, I know that at one time they cooked a lot and deliciously in it ... I arm myself with a washcloth and sandpaper .... I will put it in order.

[it will take half an hour]

it does not interfere with walking on them, each time wetting with water, fine waterproof sandpaper and then, after rinsing, grind with iron household. a washcloth rubbed with laundry soap.Grind, periodically rinsing the goose pan from the foam and, moistening with water and again rubbing the washcloth with soap, bring the job to the end. For everything about everything it will take half an hour

There is a way a little more expensive, but also much faster and not so dangerous for the hands: you need to coat - with a brush - the surface with an Emway oven cleaner, cover with plastic bags so that it does not dry out and leave for 30 minutes, then rinse everything off with water and a metal washcloth. In this case, no physical effort is required, it turns out almost like in a TV advertisement (I put a sponge and everything shines)

Kievans, and no one will agree to sell 50-100 ml of tung oil? Found only 500 ml, for my one pan this is a lot

Hello hostesses. What a wonderful company we have, you can find out about everything. I have a question: I have the same goose maker as barbariscka, but if I keep it perfect on the outside, then inside it is kind of uneven and, it seems to me, when cooking it gives some kind of metallic flavor to the food. Can I somehow revive it? I have a cast-iron saucepan and a cast-iron pot - so they are doused with glaze and everything is cooked in them great, even if it burns a little, everything is perfectly scrubbed and washed, I adore them, but it is also a pity to throw out the old gosyatnichka lady, so many goodies are cooked in it

Kievans, and no one will agree to sell 50-100 ml of tung oil? Found only 500 ml, for my one frying pan this is a lot

maybe there will be a couple more who want to - and we will just divide these liters into a company?
otherwise I also have a lot of 500, somehow the toad is strangling to buy half a liter and throw away the rest as a result
I also have 2 pans, well, I thought of buying another one there, but still, 500 is a lot

Kievans, and no one will agree to sell 50-100 ml of tung oil? Found only 500 ml, for my one frying pan this is a lot

maybe there will be a couple more who want to - and we will simply divide these liters into a company?
otherwise I also have a lot of 500, somehow the toad is strangling to buy half a liter and throw away the rest as a result
I also have 2 pans, well, I thought of buying another one there, but still, 500 is a lot

I have two cast-iron pans, grill grates, one small cauldron, I also want to buy a bigger cauldron. But all the same - the bought 1 liter of tung oil will probably be a lot for me. Even taking into account the fact that part of this oil is used to keep cutting boards, wooden forks, spoons and some other wood up to date. I agree to share. Write in a personal or on soap, - I will pour 100 grams each. But only in Kiev ...

[aunt Besechka]

aunt Besechka, dear, how late I saw that my posts, it turns out, were allocated in a separate Temka. and I thought this discussion died out before it started Len, you coped with your frying pan? I just found out a bunch of points here in the process of using pans, if Cho, I can share

[Lisss's]

Lisss's, I don’t know about the others, but I’m looking forward to it!

I bought mine this summer - it seems to be from Belarus. She lost hers and my mother’s old ones with the move. This new one was all covered in machine oil - well, I carefully read the People's advice, and the instructions for mine were written in intelligible language, in the old fashioned way.
I use it with pleasure - just now, on Monday, in the village I was baking khychins on it - no comparison with Teflon and other rubbish!

then get ready to listen to a long text

During the first or second use, even on a frying pan calcined with tung oil, the food stuck! I was shocked, then I got out of it, and found out a few points, wait, I'll try as I can summarize ..

when ignited, the oil polymerizes and forms a thin film on the surface of the pan. a film of vegetable oil is very fragile, easily crumbles, therefore pans that have been used for a hundred years are especially valuable - this layer is already good there, our influence is not so scary to it.

it is better to buy tung oil for a new frying pan right away - remove it with a super emway for ovens everything that you applied before in order to get an absolutely smooth surface. then you need to heat the pan over the fire, or better in the oven (but if the electric oven, it will eat a lot of e-va, then on the surface). preheat the oven to 230C, literally put a drop of oil on an absolutely dry frying pan, grind thoroughly. take a droplet of oil so that there is a thin layer. and bake in the oven for 30 minutes. you can use linseed, but it dries for 1 hour ... so apply 5-6 layers. and after that do not touch the pan! Better 2-3 weeks, if possible. during these couple of weeks, that I was recovering from shock, that my frying pan stuck, the layer finally dried and hardened, and the coating became absolutely non-stick

now about using such a frying pan.

even coated with layers of tung oil polymer, it will burn! if you put food in a cold, not heated enough pan.

that is, the procedure is as follows: be sure to heat the pan well. pour 0.5 tsp into a dry frying pan. sunflower oil. when the oil "dances", its surface begins to agitate so much, rub this oil into a thin layer with a cloth over the entire surface of the hot frying pan. it will immediately run down in small droplets over the entire surface - which means that the pan is hot enough. and only after that we pour the portion of oil on which we will fry. we are waiting for it to "dance" too, only after that we put food. they should sizzle in the pan.

Immediately after the end of frying, wipe the hot pan clean with a rag or paper napkin. in no case will we put it under the tap! if you fried something non-staining, then when you removed the fat and crumbs from the pan, it will be clean. drip tung oil onto a rag, and wipe the surface of the pan with this drop, leave to cool.

if fried and stuck, we clean it like this: wipe it dry from fat and other things with a cloth, but if it still stuck, then:

- slightly stuck - sprinkle with salt, and with a cloth we clean off with this salt, like a soft abrasive, our adhering place. the salt will not scratch the coating, but will remove the adhering one.

- it is very sticky, does not rub off with salt - put a teaspoon of soda and pour boiling water over a frying pan. with a plastic sponge, taking it with tongs, wipe off the adhering one. pour out, wipe dry.

then the procedure is repeated again - grease the dry hot frying pan wiped with a rag with a drop of tung oil and leave it on the burner until it cools completely.

with this mode of use, my cast iron now behaves like an absolutely non-stick one. here khychiny fried in a dry frying pan, there is a hole, cheese flows out. and nothing! fried, turned black, but took off, as if from Teflon! because the oil has already polymerized well. and because the pan was well heated. here are two secrets

phew, like she told everything. if anything, ask!

Truncated right !!!!

Lyudochka, thanks for the clarification! I understood everything! But there is nowhere to take tung oil. On the Internet, they sell only 1 liter and at a price for this liter of almost 1000 rubles Workshops that work with wood and can use such oil, I don't know either ...

Flax, you can also use flaxseed, poppy seed and walnut oil instead of tung oil. they all give a better film than sunflower seeds ..

and I also think, maybe try to warm it up correctly - with rubbing a drop of oil, as I wrote above? maybe your layers of vegetation are already decent, why torture her? and if you warm it up correctly, in two stages, then you look, and it will work

[Aunt Besya]

Aunt Besya, look for pure flaxseed oil at repair and technical markets or shops.

Restoration workshops usually work with oils. Up to what to look for baguette (which frames do).

========================================

Girls, someone has cleaning experience aluminum surfaces from non-stick coating and post-oil treatment are there? And then my grill plates in the sandwich maker peeled off, and they were the most popular.

[Aunt Besya]

Aunt Besya, look for pure flaxseed oil at repair and technical markets or shops.

Girls, does anyone have any experience in cleaning aluminum surfaces from a non-stick coating and then processing with oil? And then my grill plates in the sandwich maker peeled off, and they were the most popular.

Restoration workshops usually work with oils. Up to what to look for baguette (which frames do).

I would not dare to recommend this. Such oils may contain chemical additives to accelerate drying, etc.

Flax, you can also use flaxseed, poppy seed and walnut oil instead of tung oil. they all give a better film than sunflower seeds ..

and I also think, maybe try to warm it up correctly - with rubbing a drop of oil, as I wrote above? maybe your layers of vegetation are already decent, why torture her? and if you warm it up correctly, in two stages, then you look, and it will work

Flaxseed somewhere caught my eye .. now I will definitely pay attention!

[Lisss's]

Immediately after the end of frying, wipe the hot pan clean with a rag or paper napkin. in no case will we put it under the tap! if you fried something non-staining, then when you removed the fat and crumbs from the pan, it will be clean. drip tung oil onto a rag, and wipe the surface of the pan with this drop, leave to cool.

if fried and stuck, we clean it like this: wipe it dry from fat and other things with a cloth, but if it still stuck, then:

- slightly stuck - sprinkle with salt, and with a cloth we clean off with this salt, like a soft abrasive, our adhering place. the salt will not scratch the coating, but will remove the adhering one.

- it is very sticky, does not rub off with salt - put a teaspoon of soda and pour boiling water over a frying pan. with a plastic sponge, taking it with tongs, wipe off the adhering one. pour out, wipe dry.

then the procedure is repeated again - grease the dry hot frying pan wiped with a rag with a drop of tung oil and leave it on the burner until it cools completely.

with this mode of use, my cast iron now behaves like an absolutely non-stick one. here khychiny fried in a dry frying pan, there is a hole, cheese flows out. and nothing! fried, turned black, but took off, as if from Teflon! because the oil has already polymerized well. and because the pan was well heated. here are two secrets

phew, like she told everything. if anything, ask!

Lisss's , I bought a cast-iron frying pan the other day, pinned it up as expected (it was sunflower oil). Fried potatoes, everything is OK. The pan cooled down a little and I washed it with warm water and a clean sponge. Now I have fried the cutlets, nothing stuck. And now I read your post and got into a stupor, you don't need to wash it at all? There the fat in the frying pan accumulated after frying the cutlets, it turns out it needs to be drained and wiped off the frying pan?

if the frying pan is clean and nothing stuck on it, it is not necessary to wash it with a napkin or cloth, and grease it with a drop of tung, if the frying pan goes into the table for storage. if you plan to fry the next dish on it, then wipe it dry and grease it with a drop of vegetable, it will remove all odors. and even if we fried vanilla cheesecakes, and we plan to fry fish, or vice versa - after oiling, neither the fish with vanilla nor the cheesecake will smell like fish again, we heat it up and fry.

And I do exactly the opposite: be sure to clean my frying pan with warm water, sometimes with dish detergent. Then, without fail, I thoroughly warm it up on the stove, and grease it already warmed up with oil: tung, if it is not supposed to fry today, or sunflower oil. And for some time I continue to heat the pan over low heat.
Tell me, what is the deep meaning of greasing an unwashed frying pan with tung oil? On what will this unique oil polymerize and create a solid film? On a soft, carcinogenic layer of fried fat, lard or butter? Kill me, but I don't see the point in that. IMHO, it makes sense to use tung only on a clean surface.