Lid problems

K

K_Yan

New member
I bought a Grisworld 8 titetop DO. The underside of the lid seems to have a matte texture, think chalk board... The top of the lid also seems to be a completely different color with some rust spots. I'm a little confused. How do I clean this?!
Pics to come, once I figure out how...
 

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The underside is porcelain enameled, a feature Griswold called "Clean Easy". It can become dull or etched over time. Nothing can really be done to restore it. The top appears to only need a little scrub with steel wool and vinegar. Season just the bare iron part as normal, but don't bake it higher than about 400, just to be on the safe side with the enamel.
 
Doug D. said:
The underside is porcelain enameled, a feature Griswold called "Clean Easy". It can become dull or etched over time. Nothing can really be done to restore it. The top appears to only need a little scrub with steel wool and vinegar. Season just the bare iron part as normal, but don't bake it higher than about 400, just to be on the safe side with the enamel.
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:( I almost thought it was paint. is there no way to take it off?
 
Probably not without gouging up the iron under it. Although dulled, it will still function as intended.
 
The 400° limit was just my suggestion. The old Griswold catalogs showing the Clean-Easy lids don't specify a maximum temp.
 
Alright :) I guess I have nothing to lose.
i have a crazy idea. The porcelain is so rough I believe I can season it... would that be worth trying?
 
Not even if I want a "non-stick" surface? I figured that if seasoning could fill in the rough spots then it will make cleaning a lot easier....
Though this is coming from some one who knows nothing on these matters, please point me in the right direction!
*embrassed cough*
 
You could wipe it down with some oil before cooking with it, but you won't really be cooking on it, so... I wouldn't put it through any type of seasoning regimen, at least not the porcelain side.
 
I seriously doubt the "seasoning" would stick to the porcelain anyway. If I were baking bread expected the bread to make contact with the lid, I'd use butter (generously) to keep it from sticking.
 
Thanks :)

sorry about the report button, I must have accidentally hit it instead of the reply button when the forum suddwnyl switched to the mobile site one me :)
 
If your doing the Jim Lahey, no - knead, style bread? No need to worry if the bread rises and touches the lid it won't stick if you place a cut out of parchment paper to fit the dome shaped lid. With your lid it probably won't stick anyway.
 
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