🔵 THRIFT STORE SCORE! How to restore a Cast Iron Skillet - Teach a Man to Fish 

I agree! You try to explain it to people and if they don't know, they don't understand. I understand, Stainless and nonstick food is bland...

I agree, the pitting is from using the skillet over high-sulfur coal fires.

Stargazer is making a machined cooking surface pan now and I think theirs is around $80 and they are a startup.

H2S are being added for smell. Methane has no smell )

Wood stove burning coal causes sulfur pitting. That pan is old!

Bologna Ring Ranch I found another good found, just posted it today.

I’m gonna try that!. I have a gunky one that I was to restore and start using

A few modern companies do this sanding process, but to be honest, the new pieces from them cost more than a reasonably priced vintage Wagner or Griswold equivalent.

@@robertsissco2439why can’t someone do it with a random orbital sander and some emery paper pads at home? Genuine question, what’s the risk of doing it to your own skillet?

​@wenchmagnet you can, I did exactly this to my lodge skillet and it made a huge difference one it was re seasoned. My advice is to try and burn off as much of the gubk as possible or start with a new pan. That oil residue gets nasty when sanding.

@@DISABLED12-7 There is none, and if you have the time and effort you can do it with sandpaper as well, it will just take time. I have issues with the orbital sander as it can make a piece uneven, but like you said, it is your cast iron and you can do as you like with it.

So much fun too! If you have a passion for old rust iron.

Paul Coyle thanks!

Paul Coyle I just put another very cool find up if you’re interested. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mas5JsppTDU.html

Yeah, I've heard that one too. Although it doesn't make a whole lot of sense to me, the rough finish is just as easy to finish as smooth finish. It seems more logical to me that it is tied to a cost savings in the manufacturing process in some way. I'm sure there are many reasons all going into the reason. It certainly is easier and cheaper to cast a rougher finish than it is to procure higher grade smoother sand for casting.

Scott Graham the guy who told me is also knowledgeable and handles foundry received goods inspections of foundry castings.

I agree sir, and that's a good user skillet for sure, I liked your video, good job on cleaning up that skillet, it was caked up with carbon.

That's what Lodge says. I just think that the machine process to grind the surface smooth is now cost prohibitive. They do a media tumble with steel to get a fairly good finish, but they can't come close to a machine ground finish.

I've heard it's just because the old ones have been worn smooth over time, that makes sense.

I have an 11.5 inch wagner 1859 skillet and that thing is awesome

😂

That’s great! What topic did you like best?

Bit of a story with what dragged me to your channel but in short YT suggested it from my interest in Using Cast Iron to cook quality Wagyu T Bones and various Wagyu cuts. Thx for responding too 👍

Brad glad you enjoyed it and thx for watching. Someday I’ll find a BSR in the wild.

The pitting is from the sulphuric reaction in the iron from the coal they used to cook on!

I’m addicted too

Any recommendations on brand/type of oven cleaner?

Easy-Off Heavy Duty with the yellow cap! The yellow cap Easy-Off contains Lye! Good-Luck!@@willow4751

Yummy goodness for your eyes to peruse! 😁😁😁

This is an okey but a goody video, one of my first. Glad you enjoyed it.

I've heard that too, sulfur in the coal is acidic when it settles in with moisture.

Electrolysis tank

Check this out ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7KT8l-1ANMU.html

I agree with you, CHARACTER/HISTORY!

That’s what the manufacturers want you to believe. IMO

I definitely find the opposite is true in my own experience

NOPE. People are lazy, and Lodge wants to sell to lazy people. People are also ignorant of how to actually cook. And they're too lazy to learn. So, now the only steel pans at Walmart are way too light. Everything else is Non-stick. But they still sell Lodge.

A smooth surface doesn't hold the seasoning as well. I have a few skillets that have a good seasoning and are very smooth inside now.

I used to believe the opposite, but after restoring several cast iron pots and pans, plus buying everything from the cheapest Crofton pans at Aldi to the more expensive brands at higher end stores, it's all about seasoning, use, and care. Eventually, even the cheapest, roughest, dime store "pre-seasoned" cast iron pans will develop a smooth surface with proper use and care. Even if it says that it's pre-seasoned, I will still season it at least 3 times before using it. Like one of the other commenters said, "People are lazy and just don't want to learn." If something sticks to the pan, they'll fill it with water and let it soak for hours, then use metal utensils for cooking and scraping. This is HORRIBLE for cast iron pans. I only use a plastic pan scraper and a nylon brush for cleaning, then heat it up, wipe it with an oily rag until it starts smoking, and hang them up to cool. Takes all of 5 minutes. Do this every time and use it often, and all of your cast iron will be non-stick and smooth as glass eventually. Another thing, don't put oil into your pan until it's hot.

I think that’s bogus excuse by them. It’s cheaper for them to make.

It does keep their spay on and it is cheaper to make. My point was it had nothing to do with sand.@@TeachaMantoFish

Sandblasting will also texture a smooth-machined surface with the possibility of pitting, which some folks would rather not chance their skill to try on a vintage skillet.

Beadblast won't pit like sand.

@@jamesglenn520Agreed. There is lots of different media available for gentle blasting. Walnut shells are popular for thin walled old cars etc.

Because, then you would not have a click bait vid...

I had a skillet in similar condition. I placed it on top of a very hot layer(s) of charcoal in the grill for a few minutes letting it get to the temperature of the coals. After the crud burned-off, removed the skillet and placed where it would slowly cool. Then, re-seasoned the skillet with some lard in an oven. No chemicals necessary.

True

You've got to be careful about warping and getting it too hot by that method. It does work if done correct though.

This is what I’ve also heard.

An electrolysis tank, it is a whole setup.

Electrolysis tank

Electrolysis tank ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7KT8l-1ANMU.htmlsi=kl802dKEcgb2abMC

Repeated use and the oil seasoning, it isn't a bad thing. It just means lots of decades of use.

5:49

No, if you put it away with a thin coat of oil and it is in a dry environment. Just do a good reheat and coat of oil when you bring it back out of storage and you're fine. The thin oil coat in storage won't last forever though, but you don't have to reseason unless it goes chalky or rusty.

@@TeachaMantoFish awesome thank you!

It is the E tank process, not a chemical. I’ve got more videos on that too.

Manual battery charger, usually 12v 2amps, sometimes 6 amps

Thank you, I've heard of people using all the way up to 12v 40amp. I think that's a little overkill

We got other videos that help explain setting one up. It uses electricity to blast off cast iron. Very easy to set up and do.

@@TeachaMantoFish thank you😊

And divorced

Agreed

Yeah, was from the high levels of sulfur that used to be in cooking fuels. When combined with moisture makes an acid and low pH causing corrosion.

Yes, there are numerous ways.

Agreed, old stuff.

Check out this video, it’s an Etank. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7KT8l-1ANMU.html

And they don’t want to spend money removing the casting laminate

yup

Oh damn, time to run!