Seeing this after my mother insisted on doing the dishes.

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+21297 – Seeing this after my mother insisted on doing the dishes.

2022-08-06 01:58:39

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  1. [https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/](https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/)

    Seasoning Is Not Cooking: Different Principles Apply

    Fat polymerization can be triggered or accelerated in a variety of ways. As best I can tell from my reading, the cast iron seasoning process is an example of “radical polymerization”. The process is initiated when something causes the release of free radicals in the oil. The free radicals then “crosslink” to form the tough, hard film you see in a well-seasoned pan.
    So what is the “something” that initiates the release of free radicals in fat? Iron, for one thing. High heat, light, and oxygen, for some others. To prevent cooking oils from going rancid – i.e., breaking down and releasing free radicals – you need to store them in dark, tightly sealed containers in a cool location. To initiate or accelerate the release of free radicals, put the oil in contact with bare iron and heat it above its smoke point, which will cause even non-drying oils to release free radicals.
    I haven’t defined “free radical” or “crosslink” because that gets into details of chemistry that you don’t need to understand to season a cast iron pan. All you need to know is that the molecular structure of the oil changes and becomes something else, something tough and solid. The process is initiated with the release of free radicals, which then become crosslinked, creating a hard surface.
    Free radicals are carcinogenic inside your body, and also a cause of aging. So don’t ever heat oil you’re going to eat above its smoke point. If the oil starts to smoke, toss it out and start again. When you’re seasoning a pan, you’re not cooking food. By the time the seasoned pan comes out of the oven, there are no more free radicals.

  2. I came home from training and caught my roommate scrubbing my cast, two days late to stop her from throwing out about 50lbs of “expired” honey I’d collected from around the world over a lifetime.

    Good intentions almost got me in jail and her in the ground.

  3. Heh, I took an angle grinder to my new Lodge to get a flat unbeaded bottom, worked awesome. Bet it would work awesome here too.

  4. Lint/grape seed oil or good old animal fat. Wire brush. Steel wool(detergent free).

    I had this happen to my cast iron as well.

    Oven on broil, gently coat 1 side of pan with oil. 4 hours in oven on a cookie sheet with oil side up. Flip, repeat and let it cool down in oven.

    I hope my method helps save your cast iron.

  5. Reseason with linseed oil.

    Handles high temp better.

    Also, have your mom help with the process so she understands what the deal is

  6. I’ve been washing my cast iron pans for 40 + years, wash with soap and water, dry, oil usually with crisco, and sit… still are just fine

  7. If that’s cast iron, it’s totally fine-can be cleaned up and rubbed w oil to be restored to new in minutes

  8. My husband did the dishes for me while I was very sick with Covid. Bless his heart. He literally scrubbed and cleaned all my cast iron skillets. They were beautiful and pristine. When he showed me, with such pride and accomplishment on his face, I just smiled and thanked him. I was heart broken. One pan was my grandmothers and was absolutely the best pan I had. Once I got better I reseasoned the pans and am now working on restoring them. My husband asked me one day if I wanted him to clean them again for me and I had to explain to him that it wouldn’t be necessary. We both laughed and since then he asks me about anything to do with the kitchen,

  9. I have 2 of my great grandmother’s cast iron skillets (dating to the early 1900s). If anyone does this to those pans, They. Will. Die.

  10. Had cast iron for 20 years. Changed to carbon steel and haven’t looked back. Ssooo much lighter !

    OP now is a good time to change over to carbon steel. Oil your poor baby and save it for making frittatas.