Why, oh why, do #5's hate me so?

S

SpurgeonH

Active member
This is the second #5 I've tried to restore. Both seemed to be in decent shape when I bought them. Both had crazy looking iron underneath the old seasoning. Here's the latest. It spent two or three days in the lye and another day in the e-tank. One round of seasoning. Not only does the surface look dull and lifeless, the iron looks like it has acid damage or something on the cooking surface and sides. I scrubbed the bejeesus out of it with a Chore Boy. It still looks like a Halloween horror costume.

Any hope for this one? Should I put it back in the e-tank for a whole week?

https://imgur.com/a/7jHSS
 
Ah yes. That wonderful layer of hard 90% carbon already there for you to build your seasoning. It seems to be well attached. A few more scrubbing sessions are probably better than more e-tank if you want it like new.

Hilditch
 
Spurgeon,
I've seen pans like that (and I still have some of them). The iron is damaged from either rust or acidic foods. I think the only way to get it smooth again is with Wet or Dry sand paper. Is a #5 three notch really worth the trouble?

Jack
 
Your initial assessment, and Jack's, are correct, erosion. I though I had found the bargain of the century in a #6 Griswold DO that was painted black. Same thing under the paint. Outside of it looks great, though.
 
I have seen that on a skillet as well . Its so shallow though , I always thought it would sort of fill in and get smooth from use after a while .

Will it not ?
 
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