Teardrops n Tiny Travel Trailers

I need some advice from you iron experts. I picked up this Wagner Ware Bacon and Egg Skillet, at a local Antique Mall. It needed some loving, had a lot of build up and some rust on it. I attempted to remove it then re-season. Well, as you can see, I now have these "spots" on it, seems the oil didn't take.



Do I need to strip it again, it so, what methods do you recommend?

Thanks

Sorry to break your bubble but that is not an "egg and bacon" pan that is the very common "T.V. Dinner" pan virtually worthless (unless you got the hungry man version), just send it to me.

Yep thats a do-over. It looks like your oil was too thick, or there was something like soap that repelled the oil. I've done that! Nice pan I like the dimple at the base of the handle.

Thanks Ma3tt. It is a Bacon Egg Skillet though (like you didn't know that ) Although I bet I could use it for a Hungry Man dinner.



What do you suggest to strip it with?

Steel wool and some elbow grease. it doesnt have to be to bare metal this time. just flatten off those high spots, wipe out all the dust, make sure your heat is high enough too. Two light seasonings are better than trying to do one big one.

Thanks Ma3tt. I'll bust out the steel wool again. I had read some suggested using a sander on iron. Ever hear of that? Kinda makes me wonder if that would hurt the iron.

Loader wrote:Thanks Ma3tt. I'll bust out the steel wool again. I had read some suggested using a sander on iron. Ever hear of that? Kinda makes me wonder if that would hurt the iron.

Cast iron is porous. Seasoning fills the pores with oil, which is then carbonized and provides the non-stick surface. If you sand it, you will fill the pores with bits of metal, which are very hard to remove and can easily rust. It can also cause your food to taste metallic. I don't recommend it. I don't recommend steel wool, either. Bits of steel wool can end up in the pores and can also rust.

I would use dish washing detergent with a non-metallic scrubber, in very hot water. But that's just me...

Mike
Hayden Lake, ID

Thanks Mike! Appreciate the advice.

Guess wire brushes are no good for the initial strip effort when restoring cast iron too. Man, there are a lot of different versions out there on the web.

You might want to try electrolysis. Dale and Dean have done it to revive a rusted piece of iron. I'm pretty shure it'd work to remove seasoning.

Thanks Rock. I had read about that today on the WAGS board. Interesting process. Also read about lye and ammonia methods. I’m leaning towards the lye or ammonia as I don’t have the equipment for electrolysis. I can always bust out the Brillo pads again; I just want to lose the ‘leopard spots”. I admit, as my frustration level went up, I did put a bit too much oil on when I heated the skillet.

Earl,
The elctrolisis is easy, but it takes time and you do need a battery charger.
I've grown to like having my buddy Kevin bead balst the stuff with his glass beader booth. I keep Kevin supplied with viewing window glass for the bead booth and season his cast iron for him.
I'm sure there are some engine shops around your area that have one of those...
I'm sure the Hob-Knobs of cast iron might scoff at using this technique, but I defy them to be able to tell that it's been done, once the iron is seasoned...
Please don't ask Kevin to do it for you, he's kinda back logged.
He hasn't even stopped by to pick up his skillet that I seasoned for him a couple of months back...

Dean in Eureka, CA wrote:Earl,
The elctrolisis is easy, but it takes time and you do need a battery charger.
I've grown to like having my buddy Kevin bead balst the stuff with his glass beader booth. I keep Kevin supplied with viewing window glass for the bead booth and season his cast iron for him.
I'm sure there are some engine shops around your area that have one of those...
I'm sure the Hob-Knobs of cast iron might scoff at using this technique, but I defy them to be able to tell that it's been done, once the iron is seasoned...
Please don't ask Kevin to do it for you, he's kinda back logged.
He hasn't even stopped by to pick up his skillet that I seasoned for him a couple of months back...

I guess I should come pick that up, eh?

Kevin A wrote:I guess I should come pick that up, eh?

No Hurry's Mate... 14th Dam is six months away and IRG2.0 is a year and a half out.
It's not like it's gonna rust away.

Lots of good tips here and I'll add one more. I put all of my cast iron finds in the oven and run the self cleaning cycle. That along with some kosher salt and elbow grease works for me.

Now for a question... Is cast iron a good condutor of heat or not???

Slayer wrote:
Now for a question... Is cast iron a good condutor of heat or not???

Slayer...turn stove on...place CI on burner...reach in and touch the bottom...wait 5 minutes and touch the sides...got your answer yet...OOWWWWWW
madjack

madjack wrote:

Slayer wrote:
Now for a question... Is cast iron a good condutor of heat or not???

Slayer...turn stove on...place CI on burner...reach in and touch the bottom...wait 5 minutes and touch the sides...got your answer yet...OOWWWWWW
madjack

"Wait 5 minutes"

Good job Madjack, Even though you don't have a clue, you still managed to give a good clue to the answer.