ann_t you inspired me! Look what I found

15 years ago

at the local antique store this morning.

Someone obviously tried to hard to get "the gunk off" but I was so excited I didn't care that I will have to spend a good amount of energy to get it seasoned again.

Any ideas on the best way to do it so I can make your delicious recipe ASAP LOL.

I am due to run the self clean cycle on my oven so if that will work...

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Comments (10)

claire_de_luna
15 years ago
You have a cast aluminum piece, so you won't have to season it. I don't exactly know what running the self-cleaning cycle on cast aluminum would do to it, so to be safe, I wouldn't. I'd just scrub it and use it as is. Nice Score!
loves2cook4six
Original Author
15 years ago
I guess I didn't take a good pic. It's rock solid cast iron but just to confirm, I stuck it on my induction cooktop and it did get hot. Cast aluminum wouldn't have. Also it has rust spots. Aluminum doesn't rust. Finally, my magnets stick to it like glue so all indications are that it is cast iron

It's a dark grey and the seasoning has been scrubbed off.
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Hi Everyone! Thanks so much for taking the time to post your pictures! As both us Jodi's feel, it will help many to understand the process better. :-) 'Size does matter!' ;-) A little more info about the one I posted . Al, your right about the easy handling. I'm mixing in small batches right now, so it's perfect! Next season, I want screens like yours! So thank you for posting the 'blue prints' for hubby. ;-) This one will be easy for my son too. He's anxious to make his own mixes! Which he should, he has tons of plants and cactus and succulents! Mine is 13" long, 9 wide, and about 5" deep. Not alot of room for it to slosh out. ;-) lol.. I was going to order bonsai screens , but the plants went crazy leafing out! I'm going to see about getting a flat in the next day or so for the 1/4" bark. And for now, I have a huge chunk of 1/2" i'm just using as is, for the 5-1-1 mix. For the 1/16", a kitchen strainer, but I may take insect screen and see about molding it to the inside of the new colander. It would be easier to hold. I have all the sizes of wire, but hubby doesn't have time to make the frames like Al uses, and it would take me a month to find the tools! Hubby let the shed get a little messy. ;-) So, for now, it's find simple ways. :-) JoJo
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lindac
15 years ago
Looks like aluminum to me....but if it held a magnet...?
I wouldn't do the oven thing....I would just heat it up, add butter and start cooking pancakes! It will season soon enough.
Linda C
claire_de_luna
15 years ago
Oh, Sorry. It looked different to me than that. I wondered if it was also nickel plated, but I see it simply hasn't been used. Still, Nice Buy!
loves2cook4six
Original Author
15 years ago
Yikes. I really did take a bad picture

Try this one. Do I need to clean it further before seasoning and what's the best thing to season with if we don't eat pork products?
claire_de_luna
15 years ago
I season with a thin coating of Crisco, for about an hour in a 200 degree oven, which works really well. You may have to do it several times, but I suspect it won't take long.
claire_de_luna
15 years ago
It depends on how you want to clean it. You can certainly put that one in your self cleaning oven if you'd like. Personally, I'd just go after it with an SOS pad, and season it. It will all turn black eventually, and you'll never notice a thing.
cooksnsews
15 years ago
New clean cast iron is that dark silvery-grey colour. I recently discovered this when I sandblasted a pair of CI pans with awful unidentified gunky stuff adhered to them. I was surprised by the colour. But they blackened up just fine during the seasoning process.
User
15 years ago
Loves2Cook, sorry, I was out of town for the last two days.

Nice find.

I'd spray it with a little oven cleaner and leave it in a plastic bag all night. The rust should wash off in hot soapy water. Just season as described by Claire.

Enjoy.

Ann
tmd15
15 years ago
Got this in my email today. I was wondering what you were going to make in that pan. Would this be it?

Here is a link that might be useful: Aebelskiver: The Tastiest Breakfast Treat You Can't Pronounce

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ann_t you inspired me! Look what I found

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claire_de_luna

loves2cook4six
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ann_t you inspired me! Look what I found

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loves2cook4sixOriginal Author

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