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I am pleading complete ignorance right from the start.

Recently I have acquired a few cast iron skillets that have been in the family longer than I have been. I never paid attention to how the skillets were cleaned up after the meal was prepared.

How are you cleaning up the stuck-on grit?

Thank you for your input.

BP-B2

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If stuff sticks that bad you might look into reseasoning.
Plenty of good vids on YouTube I find grape seed oil works best for me.

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look up Kent Rollins on YouTube, he shows you how to cure new cast iron all the way to bringing back old cast iron


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Scroll down a bit to the thread about chainmail scrubbers. Also I have pretty good luck scraping the big stuff with a plastic scaper, then scrubbing with coarse grained kosher salt and a dry cloth as it doesn't remove the seasoning.

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Thank you guys for the information. I figured I would ask here before I ventured on to YouTube and screwed up my skillet. I appreciate your help.

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You cant really screw them up.


The old slimy and greasy ones should be stripped anyway and started over with.


Seasoning should not be gummy or sticky.

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Originally Posted by 264mag
Scroll down a bit to the thread about chainmail scrubbers. Also I have pretty good luck scraping the big stuff with a plastic scaper, then scrubbing with coarse grained kosher salt and a dry cloth as it doesn't remove the seasoning.


This.


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Originally Posted by Jim_Conrad
You cant really screw them up.


The old slimy and greasy ones should be stripped anyway and started over with.


Seasoning should not be gummy or sticky.


+1 You can always strip and re-season

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I use hot water and plastic bristle brush.

Dry it and leave a light coat of oil on it.


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Originally Posted by beretzs
I use hot water and plastic bristle brush.

Dry it and leave a light coat of oil on it.


Same. 97% of the time this gets all the residue out. If it doesn’t, I’ll bring some water to a simmer and it then brushes off.

Heat to dry. Dab of oil smeared around with a paper towel. I heat until I see a whisp of smoke. Right or wrong, it’s what I always do.

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Originally Posted by Cheesy
Originally Posted by beretzs
I use hot water and plastic bristle brush.

Dry it and leave a light coat of oil on it.


Same. 97% of the time this gets all the residue out. If it doesn’t, I’ll bring some water to a simmer and it then brushes off.

Heat to dry. Dab of oil smeared around with a paper towel. I heat until I see a whisp of smoke. Right or wrong, it’s what I always do.


Yes sir. We’re on the same track.


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Does do prewash, depending on use. Anything left gets a soak in the sink.

Everyone gets worked up over scrubbing CI. If it needs it, it gets it. Some things just stick. I’ll scrub with a green scotchbrite sponge. Rinse, wipe dry, onto the stove. When it’s hot, it gets sprayed with cooking oil and paper towel wiped. Then it’s ready to go.


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Thanks.

I will get that skillet and a couple other pieces in working condition today. I appreciate the information.

Jim

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I visited my son over xmas and found that they had left all 4 cast iron pans out in the weather, for months.... 3 were rusty, like 100% coverage of orange, one musta been used to fry bacon before being left out uncleaned, so much grease it couldn't rust, but it collected a pound of dust and dirt.... that one was easy, boiling water and paper towel repeat, again and again.... the others each required an hour of the various stainless steel wire brush wheels (set from harbor freight $8) on the hand held drill. Got all the rust and old seasoning off and reseasoned them (wipe with oil and bake), they are as good as new, maybe better.

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Originally Posted by Bill Poole
I visited my son over xmas and found that they had left all 4 cast iron pans out in the weather, for months.... 3 were rusty, like 100% coverage of orange, one musta been used to fry bacon before being left out uncleaned, so much grease it couldn't rust, but it collected a pound of dust and dirt.... that one was easy, boiling water and paper towel repeat, again and again.... the others each required an hour of the various stainless steel wire brush wheels (set from harbor freight $8) on the hand held drill. Got all the rust and old seasoning off and reseasoned them (wipe with oil and bake), they are as good as new, maybe better.


That’s the beauty of them. They are never really too far gone.


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I like to season with lower smoke point oils.

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After I clean mine I put coconut oil them. Once it cools I wipe off the excess!


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From my experience w CI, the only time I saw a skillet I couldn’t restore is when it had a bullet hole in it!


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Dear friend who was an iron guru soaked old pans in a water and molasses bath. Not sure of the ratio, but he got the molasses at Agway. He liked it better than using harsh chemicals such as lye or electrolysis. Posted a pic of how it would lift grime off a pan (in this case a Griz that was submerged a few inches below the surface) in the Image Gallery if someone would care to move it over.
He used Flax Oil for seasoning.


"When the going gets weird, the weird turn pro."
Hunter S. Thompson
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