Dad had an older cast iron pan (Stamped "87B" on the bottom*) at the ranch that has seen better days. Someone used it at thanksgiving, and it is a mess. There's a ton of info out there about re-seasoning, but do the chefs of TexAgs have any extra tricks?

*found this about the pan:
https://picclick.com/Rare-Hammered-Vintage-87b-Cast-Iron-Chicago-Hardware-222762317918.html

I normally clean mine with a chain mail scrubber I got off Amazon. I use straight up vegetable oil for seasoning, but there are other options with a higher smoke point like avocado oil and grape seed oil, I've never compared any of them though. If it's in really bad shape just reseason it multiple times. I always oil all over the thing, then put it in a cold oven to start, then crank it to 500 degrees for an hour, turn off the oven and let it stay in there until it's cool. Repeat the next day if it needs it. I know some people have taken a grinder to theirs to get the surface a little more even but I've never tried it. I've even used soap on it (gasp!) if it was really dirty and it's not an issue. Standard dish soap is not a big deal for these things like old school heavy duty soap was. If seasoned well the seasoning is chemically bonded to the cast iron, something like Dawn shouldn't have much of an effect on it, and even if it did, seasoning is easy work.

https://texags.com/forums/34/topics/1349669

I really like Serious Eats guide on seasoning.

https://www.seriouseats.com/the-truth-about-cast-iron
https://www.seriouseats.com/how-to-buy-season-clean-maintain-cast-iron-pans

Really breaks down old myths on how to maintain cast iron, and delves into the science on what seasoning actually is. HINT: It's not old bits of food that don't get cleaned off over the course of 50 years.

Thanks for the responses. The pan is in the oven for its third "coat".

Three times in at 450 for one hour. It had a "mottled" look and not solid/smooth. What did i do wrong?

Yes, too much oil. I had a few turn out like that when I first started messing with cast iron. I only use lard, btw.

Agree with the two posts above. You really want a super thin layer of oil. It's like painting: 2-3 thin coats is way better than one thick one.

You're going to be better off stripping it off and starting again.

After stripping, hit it with a random orbit sander and progressively polish it to about 600 grit, makes a world of difference

After all the above coat it in oil and put it back in upside down. You only need a slight coat maybe 2-3 times with the 0-500 method and a very thin layer

Bruce Almighty said:

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That's way too much oil.

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This. Coat it with a thin layer of oil, then take a towel and wipe off. Sounds weird, but oil is still on the surface.

I also do this after every use.

Another tidbit I have learned over the years in regards to cleaning cast iron. Don't use abrasive pads or detergents. If you cook something in it and it sticks, just use a plastic spatula and get out as much as you can under hot running water.. Then, put 1/2" of water in it and heat it to boiling on the stove. That will cause the food to release. Then, just use the plastic spatula to clean it, wipe dry with a dishrag, and apply a light coat of lard to store. I always usually heat the light coat of lard until it just smokes, then cool, before storing.

Go to the 3:40 mark of this video. This is what I followed and the Lodge pans I bought this summer are awesome.

fav13andac1)c said:

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I really like Serious Eats guide on seasoning.

https://www.seriouseats.com/the-truth-about-cast-iron
https://www.seriouseats.com/how-to-buy-season-clean-maintain-cast-iron-pans

Really breaks down old myths on how to maintain cast iron, and delves into the science on what seasoning actually is. HINT: It's not old bits of food that don't get cleaned off over the course of 50 years.

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I really like that first link. Nails my approach to cast iron.

Now that I've acquired Wagner and some older cast iron I can say I like it way better than Lodge.

For seasoning In the oven I use lard. I get the surface very clean and when my wife is out of town I use the zero to 400 degrees. Heat the pan on the stove for 5 minutes to make sure it's dry and rub on the lard. Upside down in the stove for an hour. Cool all the way down. Repeat a few more times.

After use I wash lightly with a small amount of soap and then on the stove on high and use canola and heat until it starts to smoke. Wipe it out and it's done.

If I fry bacon, I just wipe it out. Today I made a grilled cheese sandwich. I just wiped the butter out.

For the pan in the picture above I recommend cleaning the lip and handle to remove the rust. I season the lip and the first part of the handle as well.

FTR - I like my eggs over easy and my cast iron makes it easy.

i've been piddlin' with cast iron cookware for years and was never really satisfied with seasoning it until I came upon Crispee Puck. Initial season 5 times at 500 for an hour. Then after each use apply a very thin layer on stove top with a lint free cloth or paper towel.

Thin layers are critical or it will chip or scale off in big chunks.

83, your best bet is to strip and start over. It'll be well worth the effort.

Another word of advice, do not put it in the dishwasher. There's a chance someone in your family will become madder at you than you could possibly imagine. Didn't happen to me, but a friend of mine did that and thought his grandmother was going to bludgeon him with it after she found it.

Obligatory XKCD

Someone else in the thread recommended crisbee, and I'll put another vote in for that product.

And, just completely strip that pan with a lye bath and start fresh. No need for a sander.

Once a pan is stripped, I coat it with a thin layer of flax seed oil, then wipe the pan with a paper towel until it looks dry. Stick in in a cold oven and heat to 500. Let it go for about an hour once it hits 500 then turn the oven off.

Repeat about 5 or 6 times.

To clean it, I just wipe it out with a wad of paper towels immediately after I'm done cooking. If there's some crud still sticking after the initial wipe, I'll throw some coarse salt in it and scrub with another wad of paper towels.

Maintaining cast iron isn't something you really need to overthink.

Did this method the last time I seasoned a pan. So much easier and works just fine. Basically does what many do after cooking anyway.

https://www.gearpatrol.com/food/a33584291/how-to-season-cast-iron-skillet-quickly/

If you rush it and use too much oil at a time it will flake off later. I've always had the best luck seasoning with good old Crisco. Put a dollup in the pan. Heat it up to melt. Wipe all around and then wipe with a clean paper towel. Hit it at max oven temp for an hour or so. Two or three times like that and just cook greasy things on it after that for a while.