Comments on: How to Un-Season Your Cast Iron Skillet http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/#utm_source=feed&utm_medium=feed&utm_campaign=feed Cooking the best gluten free recipes Fri, 10 Sep 2010 11:24:55 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: kitchen equipment http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/comment-page-1/#comment-28539 kitchen equipment Tue, 31 Aug 2010 12:47:39 +0000 http://www.wasabimon.com/?p=645#comment-28539 Just how you managed to un-season your skillet with white wine, despite your better judgement! Did you manage to re-season it in the end? Just how you managed to un-season your skillet with white wine, despite your better judgement! Did you manage to re-season it in the end?

]]> By: jackie http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/comment-page-1/#comment-28505 jackie Sat, 28 Aug 2010 02:43:01 +0000 http://www.wasabimon.com/?p=645#comment-28505 what is harsh? i could not tell what part you were responding to. just curious what you meant. what is harsh?
i could not tell what part you were responding to.
just curious what you meant.

]]> By: kitchen equipment http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/comment-page-1/#comment-28502 kitchen equipment Fri, 27 Aug 2010 16:15:37 +0000 http://www.wasabimon.com/?p=645#comment-28502 Ouch, that's pretty harsh. Re-seasoning iron cookware is no easy feat... At least not in my opinion. Good luck! John. Ouch, that’s pretty harsh. Re-seasoning iron cookware is no easy feat… At least not in my opinion. Good luck!

John.

]]> By: jackie http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/comment-page-1/#comment-28107 jackie Thu, 29 Jul 2010 03:25:45 +0000 http://www.wasabimon.com/?p=645#comment-28107 hi, the older ones were made with the best iron ore, and they were machined to make them smooth on the cooking surface. the new ones are bumpy and i don't think there is much you can to to fix that. not without a whole lot of trouble, anyhow. to the person who thinks she wrecked her skillet with wine- you cannot wreck it that way! it will be fine. you just have to strip it down and start cooking in it again. there are lots of websites for how to do this. check out Black Iron Dude, in particular. http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html basically, you just put it into a plastic garbage bag andspray it with oven cleaner. set it in the sun for a couple of days. wash it out really well (yes, use soap for this step). dry it. oil it. cook in it, with oil. you can go thru the whole heating it up in the oven to season it process, but that is not really necessary, in the end. cooking in it is what really seasons it. hi,
the older ones were made with the best iron ore, and they were machined to make them smooth on the cooking surface. the new ones are bumpy and i don’t think there is much you can to to fix that. not without a whole lot of trouble, anyhow.
to the person who thinks she wrecked her skillet with wine- you cannot wreck it that way!
it will be fine. you just have to strip it down and start cooking in it again.
there are lots of websites for how to do this. check out Black Iron Dude, in particular.
http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html

basically, you just put it into a plastic garbage bag andspray it with oven cleaner. set it in the sun for a couple of days. wash it out really well (yes, use soap for this step). dry it. oil it. cook in it, with oil. you can go thru the whole heating it up in the oven to season it process, but that is not really necessary, in the end. cooking in it is what really seasons it.

]]> By: Micah http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/comment-page-1/#comment-27551 Micah Sat, 12 Jun 2010 21:04:39 +0000 http://www.wasabimon.com/?p=645#comment-27551 Hah, that's a pretty funny story. We use white wine in a lot of sauces - I'll have to remember not to add it if it's in our cast iron skillet (usually don't cook with that though). :) Hah, that’s a pretty funny story. We use white wine in a lot of sauces – I’ll have to remember not to add it if it’s in our cast iron skillet (usually don’t cook with that though). :)

]]> By: steph http://www.wasabimon.com/archive/how-to-un-season-your-cast-iron-skillet/comment-page-1/#comment-17741 steph Mon, 02 Nov 2009 23:56:58 +0000 http://www.wasabimon.com/?p=645#comment-17741 You know, I have the same issue - one skillet that's smooth and another that's rough. I think the smooth one, which is very old, was scrubbed down over the years with a steel wool. I'm not positive, though. I've tried scrubbing the new, rough one smooth with steel wool, but it's pretty slow going. My newer, rougher skillet causes everything to stick as well. What brand is yours? Mine's a Lodge. I wonder if it's a brand thing? Maybe another brand would be easier to smooth out? You know, I have the same issue – one skillet that’s smooth and another that’s rough. I think the smooth one, which is very old, was scrubbed down over the years with a steel wool. I’m not positive, though. I’ve tried scrubbing the new, rough one smooth with steel wool, but it’s pretty slow going.

My newer, rougher skillet causes everything to stick as well. What brand is yours? Mine’s a Lodge. I wonder if it’s a brand thing? Maybe another brand would be easier to smooth out?

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