Griswold clean-easy button lid

D

DonnaM

Member
I have a a button logo Griswold DO and am wondering how to clean and season it. The enamel in the lid is dark and dull, so I suppose a lye bath won't do damage, right? (I don't have an e-tank.)

Questions--
1--Is the pan enameled also? I can't tell.
2--Can I season something that has one side enameled? How?

I'm grateful for any help.
 
MDFraley said:
With out pics it's hard to tell what you have. Caution using lye on enamel pieces....Don't do it. Reference the CIC pages under restoration. See attached link. Last paragraph....
http://www.castironcollector.com/lyebath.php
Click to expand...

Ok, here, hopefully, are photos adequately showing my "button" Griswold DO with the enamel inside the lid. I cannot tell if the pot has enamel inside. As a matter of fact, I can't tell which surfaces are enameled and which, if any, are not.

I would greatly knowing
1--the makeup of this DO
2--how to clean it
3--how to season it (if parts are not enameled)
4--any other info is welcome!



IMG_2178 by donna manion, on Flickr

IMG_2177 by donna manion, on Flickr

---------- Post added at 07:01 PM ---------- Previous post was at 06:58 PM ----------

DO pot part...

IMG_2181 by donna manion, on Flickr

IMG_2180 by donna manion, on Flickr

Donna
 
Only the inside of the lid is enameled. Griswold did not enamel insides only of their CI other than a limited line called Quaker ware which had white enamel applied to the cooking surface only. If you wish to strip the top side of the lid with lye, you can do it by floating the inverted lid in a lye bath. Or you could do HD Easy Off in a bag just spraying the top.
 
Thank you, Doug. If I strip the outside of the lid, how do I go about seasoning it? Should I use an oil with a lower smoke point than Crisco so I don't damage the enamel? What do you suggest re oil, temperature, and bake time? Thanks!

Donna
 
A thin coat of oil applied, wiped well to remove all excess, and baked at a temp much lower than smoke point will still polymerize and reach a "dry" state where it is no longer tacky. Canola or PAM should be fine. You'll only need to do one coat since this isn't a surface you'll be cooking on. An hour at 350 should be sufficient; if not, leave it in a bit longer.
 
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