Found On Side Of The Road

Yeah, the seasoning process for cast iron pretty much works similar to that of nonstick coating.

I remember buying cast iron not seasoned. It took friggen forever to get the cookware blackened!! The key back then was to just keep frying things in it like chicken and fish, and the grease on it would evenually blacken it.

Or it had to be baked in the oven several times with a coating of shortening.

Now, it can be bought already seasoned, which save a whole lot of time and work! It STILL can be bought unseasoned, but I don't think I'd want to by it like that again.
 
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I just reasoned 4 pans I got rusty and built up with sludge on the bottoms and sides. I got them because they didn't think they where any good any more. I simply sprayed them with oven cleaner and let them sit a couple of days. Once that was done they went into my oven on self cleaning mode for about 10 minutes then out and let cool. Use a wire brush to clean every spot of the old junk off. Once there I washed them up in hot soapy water they dried them in the oven. Now let them cool wipe down all parts of it with lard and back into the oven a 350 deg. for about 1 hour. They are now perfectly seasoned and it will last for years as long as when washing to do it with the pan hot and hot water with no soap. I also use a none soaped pad for anything that might be stuck. I do this also on my pounded carbon steel woks and black/blue steel fry pans.

Now if they just need seasoning and not cleaning off years of built up junk then as long as it takes to wash and dry then coat with a thin layer of lard with one hour in the oven. Looks as good as the ones already seasoned and works perfectly for years.

Here is another trick I've also used on pans that start to rust on the inside due to thin seasoning usually from the factory or a house guest that washed them with soap then letting them air dry. I simply put Kosher or another course grained salt and on the stove on medium high for a few minutes the put on an oven mitt with a heavy towel and rub the inside of the pan then wash and re-season.

I've also tried oils such as peanut, vegetable and canola but will all go rancid over time while the lard doesn't seem too. Crisco is also a lard as well.
 
Yeah, they'll still rust if they are not kept greased, especially in damp areas.

I once removed some built-up hardened carbonized sludge from the outside of one of the small skillets that had been there for eons. I used an industrial-type carbon remover and the pan still remained black, so I didn't have to reseason it.
 
I thought this was going to be a roadkill thread. Nice pots and pans in the 1st photo man! :a1:

I found a vacuum cleaner, a pasta making thing and a large fake tree before. I only have the tree left.
 
I found some valuable stuff as well, such as a big stuffed toy dog, some glass lids and coloniel-style kitchen chairs.

But in turn, I had to get rid of some old cookware sets and a small microwave for new ones.
 
I have to start carrying my camera with me. My Medical deliveries are where the city stops and the country begins.
Almost Road kill- If they moved 50 more feet down the road,
I would of had 12 wild Turkeys in the freezer.
images
 
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