JosephDurham
Member
You're all very helpful!!!
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Not quite the same color....now what?
- Thread starter JosephDurham
- Start date
Dan Farmer
Member
Say that again when you get our bill.
JosephDurham
Member
Um, I trade you a piece of cast iron as a write off. And no, not the new waffle piece I got [emoji13]
W. Hilditch
Active member
Something has been keeping the grey pan from rusting. If it gets removed than it should flash rust and could then be seasoned.
I use lard for seasoning and after a second baking at 450/475 it has not failed to come out shiny black. Crisco may not do as well. My fear of cracking comes at 500°. There is a 500 Club out there that pats themselves on the back for going there with success.
Hilditch
I use lard for seasoning and after a second baking at 450/475 it has not failed to come out shiny black. Crisco may not do as well. My fear of cracking comes at 500°. There is a 500 Club out there that pats themselves on the back for going there with success.
Hilditch
Dan Farmer
Member
I've been using Crisco and taking it to 5. No problemo.
What would happen if it had been coated with mineral oil? Anybody have any experience with that?
JosephDurham
Member
Oh this is getting interesting.......
500 or 550 should not be a problem in the oven. It's not like a cold pan is being spot heated on a burner too fast; the entire pan is getting hot evenly all at once. Might not do it to a thin-walled Erie in otherwise perfect condition out of erring on the side of caution, but I wouldn't worry about more modern-gauge castings.
Mineral oil is talked about here:
http://www.castironcollector.com/seasoning.php#display
Mineral oil is talked about here:
http://www.castironcollector.com/seasoning.php#display
Dan Farmer
Member
You are a fountain of knowledge, Doug! Every time I think I've read everything on that home page, you or someone else points me to something that I've missed!