On way home, People are cleaning out wet stuff to curb from storm, lots of trash from storm, boxes from wet garages etc… I see this full of water, in a box falling apart with glass crap and bowl's. Boy she's rough, but it's a 10qt dutch oven. I haven't found any markings yet but it's lid tabs indicate it's a 1930's-40's Wagner. Man this is gonna take some cleaning! but it'll be worth it if it comes out right. This thing has been rusted for a long time!!! I'm hoping I can bring her back to life.
Thanks Jon, I think this one is going to take some work! The bottom is rough, looks like water sat in it for a long time. I think we can fix it! If not, I'll blast and paint it, make it a flower pot!
This thread is full of electric ranges, glass top and gas ranges, but no one cooking with WOOD ?? Ingredients for an Amish Haystack. Sausage gravy, potatoes, eggs and bacon. Don't mind the grease, it's used daily and our only heat source; 1892 Wagner Waffle Iron over eye with lid removed. Word of caution; Very lightly oil iron between waffles. When opened, oil runs down lid onto HOT cook top. Major flames across cook top. Something you don't think of with an electric iron.
Hello Coaly! Good to see you Buddy!!! I know that stove! She is a beauty, I only cook with wood when I'm making my stews/soups on Grandma, I'm so glad you paid a visit.
Oh yeah! Welcome Coaly! Remember you helped me out a few years ago. Thanks again. Glad you paid a visit too and hope you stick around.
Have any of you used flaxseed oil to season your cast iron? This past weekend I sanded down two of my daily drivers - They were rusting after cleaning them out. I sanded down to metal and re-seasoned with our cooking oil. I did five sessions of seasoning at 425 F. One of the pans was nice and smooth metal. The other, a Lodge looked like the moon - crater filled (this is the bare metal). Thought about trying the flaxseed oil next time, or even just adding a couple of layers of seasoning on top of the others.
The best oil for seasoning cast iron is an oil high in omega-3 fatty acids – in particular, alpha-linolenic acid (ALA). Free radicals are actually what enable the polymerization. NOT what you want to do while cooking, it is carcinogenic ! Drying oils, which produce the hardest polymers, are characterized by high levels of polyunsaturated fatty acids, especially the omega-3 fatty acid ALA. Flaxseed is far superior to Crisco or lard from today's animal diet. It is also what is used on pre-seasoned pans. Here's the science behind seasoning - the polymerization of fat and how it releases free radicals and becomes cross linked, forming another material with a higher smoke point than original. (the stuff on the sides of an oven is polymerized fat which has a higher smoke point than original fat and now requires higher temperature or oven cleaner to remove - that's the material you're trying to create) Why animal fat is no longer as good as it was when pigs had a natural diet and much more; Sheryl's Blog » Blog Archive Chemistry of Cast Iron Seasoning: A Science-Based How-To Hi, All
Right Which is why I wonder if anybody else has already used it and can give me some feedback Coincidentally, the oil I used was formulated for high ALAs, but I am not sure if it is more than flaxseed. Thanks for posting the theory up for us. Now, has anybody tried it?
I do a series of oil but mainly good old Crisco! After the first coat of Crisco I let that cool then spray them with pam, Toss in the oven at 375* to 400* I don't bring mine over that but I do let them cook off, Pam is mostly canola oil which works well also. My God Mother, (94) years young still cooks on her cast. She will only use bacon fat if they need a touch up. I've read many articals on seasoning. As long as you get the polymerization your trying to achieve your doing fine. I have pans I've stripped completely and just "only" coated them with pam with perfect results.
WeldrDave I just wait till I'm gonna burn a brush pile and after it gets goin good throw the skillet in ashes and cook off rust, etc. Works great.
Well, today "again" as we do most Saturday's we went to the flea/junk shops and I hit another good score! . "IF" my spidey senses are correct, I hit a nice pay dirt pan! A ERIE #10 Nickel plate cast pan, (circa) 1900. The other pan I got was Wagner #7 about 1920's. They are both "NASTY" and crusty and will be soaking for a while in lye. Thats the method I prefer next to electrolysis. I'm hoping that ERIE pan "is" what I think it is! …… Nope, not for sale! I paid $20 for the pair
