New DO Seasoning Problem

[SmilinJack]

Question: - P.S. Chinese Dutch...what kind of people are they and where do they live?

Answer - South side of Philly?

[Kevin A]

SmilinJack,

OK then. I'm coverin' my DO table with aluminum today also.....

BTW, Kevin is the encyclopedia of cast iron...and he has a fabulous, classic, high-end collection and all the accouterments to go with. Plus, he can cook!

I'm thinking about getting him a little something that comes encased in paraffin. Heads = Stansport. Tails = Texsport. Call it Kev!

Prem (the owner of three Chinese Dutch ovens)

P.S. Chinese Dutch...what kind of people are they and where do they live?

How about one of these?
http://www.ironpotsdepot.com/item_name_ ... 12304.html
Texsport & Stansport make em too...

[Prem]

Kev,

A hernia for sure lifting that DO.

And only 17 inches diameter.

Don't you want me to get you a 24 inch Texsport with pneumatic tires and adjustable height control, so it will be bigger and badder than Dean's 22 inch Cabela's?

Let me know asap cuz there's only one left on Ebay Hong Kong and the auction ends in 42 minutes.



Prem

[Prem]

SmilinJack wrote:

Answer - South side of Philly?

You mean the Pennsylvania Dutch are now living in China Town in Pilly?

That's gotta be who's importin' these cast iron ovens!

Prem

[Dean in Eureka, CA]

Careful Prem,
Kev might want the cast iron used to make this pizza...

[Prem]

HOLY PIZZA MOLEY Dean. (I mean Deano.....since Guy made you an honorary Italian.)

The Fortuna Dutch Oven Society SURE knows how to win a place in the Guiness Book of World Records!

Prem

P.S. How many rolls of parchment paper???

[Dean in Eureka, CA]

Rolls?...
Think Reams.

[Prem]

Reams? Whoa.

Then how many bags of Kingsford?

Or should I ask "How many cubic yards?"

Prem

[Mightydog]

20+ years ago, my dad bought a no-name dutch oven for my wife who was then doing Girl Scout summer camp stuff. The seasoning was a trick as we filled the house with smoke a few times (as I remember). The seasoning aside, it still serves with pride in our fleet of DO's. It went to a potluck birthday party with us a couple of weeks ago.

[Prem]

Whattayasay we each* get one of these, put it in the fire pit and see how well it cooks chili?
http://www.williams-sonoma.com/products/8200487/?catalogId=50&bnrid=3154401&cm_ven=Shopping&cm_cat=Become&cm_pla=default&cm_ite=default

* I'll bet Dean already has one!

Prem
P.S. Wanna go halvsies on this baby Kev?

[Ken/Peg]

clean the DO with vinegar, coke etc. to remove the rust. rinse it with really hot water then dry it immediately. Re-oil it with a very thin film of crisco and put it back in the oven at 400 to 450 degrees for an hour. You may have to repeat the process one or two times to get the nice black finish you are looking for.

Kevin,
I am looking into getting a DO and have been reading posts here and on other forums for information. I have an old Wagner frying pan that I cleaned and seasoned today as you described here. The result is a 'mottled' look, with some glossy surface and some dull looking. I actually re-oiled the pan and put it back into the oven for another hour or so, with no change in the look. Could I have used too much oil the 1st seasoning? I did put the pan upside down in the oven both times. I'll try and post a picture if that could help. Thanks for any suggestions.
Ken

[Kevin A]

clean the DO with vinegar, coke etc. to remove the rust. rinse it with really hot water then dry it immediately. Re-oil it with a very thin film of crisco and put it back in the oven at 400 to 450 degrees for an hour. You may have to repeat the process one or two times to get the nice black finish you are looking for.

Kevin,
I am looking into getting a DO and have been reading posts here and on other forums for information. I have an old Wagner frying pan that I cleaned and seasoned today as you described here. The result is a 'mottled' look, with some glossy surface and some dull looking. I actually re-oiled the pan and put it back into the oven for another hour or so, with no change in the look. Could I have used too much oil the 1st seasoning? I did put the pan upside down in the oven both times. I'll try and post a picture if that could help. Thanks for any suggestions.
Ken

Post a picture of it if you can. What temp did you cook it at? Sounds like it might not have been hot enough.

[Ken/Peg]

Kevin,
It was heated at 400 degrees. Here's the picture:

Ken

[Kevin A]

How about some before pics and a detailed description of the prep work you did on the skillet prior to applying the crisco. Looks like possibly some form of contaminant under the seasoning. Of course it might be as simple as not enough heat.

[Ken/Peg]

Kevin,
I don't have any before pics, but it was a uniform finish. As far as prep work, I first scoured it with an SOS pad to remove some rust on the bottom and a few lumps on the inside. Then a rinse with plenty of hot water. It was dried, then put in the oven at about 350 or so for about 15 minutes. Taken out, canola oil applied inside and out, wiped down with a paper towel, and then put into a 400 degree oven, upside down, for almost 2 hours. When it came out, it looked like you see, so I re-oiled and put back in the oven for another hour, with no change in the look.
Ken