I've been reading up on how to properly clean and then re-season quality cast iron skillets.
We already have a set of smooth cast iron skillets bUT they have never been properly seasoned with flax seed oil.
It is a lengthy process but the rewards are great. There is a specific chemistry to the process.
I'll try to post a link to it.
Chemistry of Cast Iron Seasoning: A Science-Based How-ToSheryl's BlogSheryl's Blog
I use electrolysis mostly, occasionally lye based oven cleaner if something is really stuck.That sounds much easier but it doesn't say anything about proper cleaning techniques prior to seasoning, that seems to be the key to lasting results I would think.
I and quite a few others have tried the flaxseed oil thing following the directions in that article, seldom with much success. Most of the time a flaky mess is the result of the first use of the pan. I think that the "science" in that article is pretty suspect at best. The Wagner and Griswold society method has worked much better for me.
Wagner and Griswold Society
I as well... Flax seed lasted one cooking session and came off in cleaning. After cooking I simply rinse with warm water and scrub with plastic brush until no more grease sheen can bee seen, then rub on a TINY amount of oil and throw it in a warm (~250-300*F) oven for an hour.
OK, I sprayed one of the smaller skillets with oven cleaner even though it looked clean to me to begin with and left it set overnight.
The next morning I rinsed it off with warm water and a sponge and plastic scrubber. I was amazed at all of the black gunk that came off of it.
Then I immediately placed it in the oven to heat to 450 degrees then removed it and let it cool down to where I could just handle it and then smeared a really thin coat of Crisco from a can, all over it with a cotton cloth and then wiped it all off until there was none left on it, or appeared so.
Then I placed it back in the oven at 400 degrees for 30 minutes then shut it off and let it cool in the oven.
Later when I took it out I saw that it had a nice dark satin sheen to it. So now I'm ready to try it out and see how it does. I believe I'll use Crisco exclusively in the future at least for a while and I'll never wash it, just wipe it out.
Then we'll see how it works out.
So anyone have any comments or suggestions?
Cook fatty things the first few times, don't expect Teflon like non-stick right out of the gate.
You know those Gotham Steel cooking pans and skillets?
Well, I bought one just to try it out.
It seems like everything sticks to it and I have yet to duplicate what is shown on TV.
Nope, I'm sticking with the original no stick a good seasoned cast iron. Cant beat em!
Well I fried some eggs this morning, just a small dab of Crisco and they stuck like glue, so I let it cool and scraped it out with a plastic spatula which wasn't very hard to do and then I wiped it out real good with paper towel until I couldn't get any more off, ready for next time.
I'll keep at it.
Now I may try flaxseed oil on one of the other pans if this doesn't (PAN) out. Ha, Ha. A little humor there.