Author Topic: Advice for a Newbie with a Griswold ? (Read 10538 times)

Steve Cook (b) · « **on:** February 06, 2016, 11:54:29 AM »

i recently started cooking with the family cast iron that I have had for years but which I have always been afraid to use. I am now successfully up and running with a Wagner that I inherited in really good shape. I also have a Griswold that I think I should clean up and reseason, but I am looking for some advice before I do anything I will regret.

Should I clean and reseason this? (I have cleaned and reseasoned one pan, neither a Wagner nor a Griswold.) Is there anything wrong with just cooking with this? And, if I do clean, would oven cleaner in a bag be ok?

Cheryl Watson · « **Reply #1 on:** February 06, 2016, 12:54:25 PM »

I would probably clean it.

I restored all of my 'family' pans, because I just knew (or could imagine) what my dad and grandpa 'might' have done with those pans once they got stacked in the cellar....

<like drip catchers for oil changes on the cars, etc.... > ;D ;D ;D

Mark Zizzi · « **Reply #2 on:** February 06, 2016, 02:23:50 PM »

I would clean and re-season too. Oven cleaner in a bag would be fine.

Brian Kasper · « **Reply #3 on:** February 06, 2016, 02:44:47 PM »

But watch out for the "disease" as you start using them. One skillet from my grandmother turned into the Griswold disease over 20 years ago! Have been hunting, cleaning, using ever since.....

Dwayne Henson · « **Reply #4 on:** February 07, 2016, 04:13:24 PM »

As you know the history of the pan, you could just use it as it is. Or if you want to make your families' eyes pop, clean it and get it seasoned. They will all be amazed. We have a good section on doing that.

Steve Cook (b) · « **Reply #5 on:** February 09, 2016, 06:58:56 PM »

After two days in a bag with oven cleaner, this is where I am. Do I just need to be more patient? Maybe a week in a bag? I tried steel wool on the remaining build up, but that will take a ton of elbow grease. I have been reading about lye baths. As an apartment dweller, is that a problem? I am pleased that I can see more of the bottom...

Roger Barfield · « **Reply #6 on:** February 09, 2016, 08:08:31 PM »

I would just spray it again and leave it in the bag. Put t in he sun if you can. It will just take more time.

Mark Zizzi · « **Reply #7 on:** February 09, 2016, 10:06:49 PM »

I agree with Roger, it's almost there but needs more time. Let the lye (in your case oven cleaner) do the work. A stainless steel scrubbie will work better on stubborn spots than steel wool...it's coarser and "sharper", if that's the right word. A lye bath shouldn't be a problem in an apartment if you have a place to put one. It just all depends on if you think you'll be cleaning more iron in the future. If you do, a lye bath is def the way to go. A 20 gal plastic tote is all you need for just about anything. That's skillet is in great shape..keep going, it's going to be beautiful. ;)

Greg Stahl · « **Reply #8 on:** February 10, 2016, 09:57:47 AM »

Sometimes, the burnt on 'crude', is so carbonized that the lye can't get under it to remove it. In cases like this (even after months in the lye bath), I would score/scratch the carbonized stuff and then place it back in the lye (in your case the oven cleaner and bag). This will also help.

However, it looks like this skillet is going to look like new, it just takes some time/patience. You are getting there. As others have stated, watch out for cast ironitis, it is addicting.

Stuart Lowery · « **Reply #9 on:** February 10, 2016, 01:41:36 PM »

I agree with Greg. I had one like this that spent weeks in the lye and the carbonized stuff stayed tight. I carefully took the edge of a butter knife and applied just enough pressure to scrape/scuff the carbon, without scratching the iron... then back into the lye. After many, many times, I was able to finish it off with a SS scrubbie.

Almost enough to get me to build my 1st e-tank ;)

Brian Vick · « **Reply #10 on:** February 10, 2016, 05:40:48 PM »

Steve,
One other suggestion Self cleaning oven...That might be a problem as well in an apartment but...If you have one and it needs to be cleaned, it looks like most of the nasty stuff is gone so it shouldn't be too much of a problem...no s.c.oven just do what everybody else is saying some of that carbon is STUBBORN >:(
OB ;D

Steve Cook (b) · « **Reply #11 on:** February 10, 2016, 07:45:39 PM »

Thanks for the continued advice and encouragement. It is now back in a bag with more oven cleaner. I also spent some time with a stainless steel scrub thing (which is what I used earlier, in fact) hoping to "loosen" the stubborn carbon buildup some more. I am going to let it sit for a couple of days, probably through the weekend.

Cheryl Watson · « **Reply #12 on:** February 10, 2016, 08:31:39 PM »

Steve, what brand/color can of oven cleaner are you using?

Steve Cook (b) · « **Reply #13 on:** February 10, 2016, 08:52:42 PM »

Easy Off Heavy Duty (fresh scent)

Steve Cook · « **Reply #14 on:** February 10, 2016, 09:12:06 PM »

Wow, I hadn't been on here for awhile and seen your post and name. A thought I had been sleep posting on here. It kinda took me by surprise. But now it all makes sense BTW that's going to be one nice looking skillet when you get it finished.

I need to get the rest of my ducks in a row soon and get back here more often.

The other Steve,

Steve Cook (b) · « **Reply #15 on:** February 14, 2016, 02:37:28 PM »

I had been wondering about the (b) next to my name. Mystery solved. Glad to meet another Steve Cook.

About my skillet, curiosity got the best of me today, and I took it out of the trash bag to see where things stand. The progress is noticeable and makes me happy, even though it needs more time. The carbon on the inside is the most stubborn.

I also reseasoned a corn stick pan that belonged to one of my grandmothers. It had some crud and light rust. I do not know the manufacturer.

Roger Barfield · « **Reply #16 on:** February 14, 2016, 07:55:28 PM »

It's getting there slowly but surely. Sometimes those stubborn areas will be a little different color when the carbon is removed. Once they're gone just heat the bare iron with nothing on it at 450 for 30-60 minutes and the color will even out.

Roger Barfield · « **Reply #17 on:** February 14, 2016, 07:57:04 PM »

Are there any markings on the stick pan? It turned out good from what I see. I've seen folks making chocalate chip cookie sticks in those type pans. They are a good shape for dunking in milk. ;)

Mark Zizzi · « **Reply #18 on:** February 14, 2016, 10:19:50 PM »

Quote

I've seen folks making chocalate chip cookie sticks in those type pans. They are a good shape for dunking in milk.

Now I would not have thought of that..what a great idea! Thanks for that Roger.

Steve, I've never tried the oven cleaner method, or the self cleaning oven method either for that matter so I can't really speak to those methods. I went right to a lye bath. But I'd be willing to bet if that had been in one (a lye bath) this whole time it would've be clean and ready to season after 3 or 4 days...a week tops..especially if you pull it out and do some scrubbing and scraping as you go, like Greg and Stuart said. A small stainless steel wire brush can do wonders too. I've cleaned far worse than that pan was...in fact just did a 100+ year old #11 Wagner in four days. I cooked breakfast in it this morning. Just something to consider if there's a next time..and I'm thinking there will be. ;)

Steve Cook (b) · « **Reply #19 on:** February 14, 2016, 10:49:42 PM »

Quote

Are there any markings on the stick pan? It turned out good from what I see. I've seen folks making chocalate chip cookie sticks in those type pans. They are a good shape for dunking in milk. ;)

No markings that I can see. Here is a picture of the bottom. I don't think I missed anything. Thanks for the cookie stick idea. I have been using my skillets for eggs (omelets), steak, and blackened fish. Haven't gotten to baking yet.

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Author Topic: Advice for a Newbie with a Griswold ? (Read 10538 times)