Greasy cast iron pan

Ditto on the self cleaning oven, after that process we slice raw patotoes put in skillet or pan add water and cook then for a while. The spuds will turn black pulling the crud from the skillet, then wipe it well with lard or veg. oil Works for us If you are peeling potatoes anyway cooking the peelings will do the same thing.

That's why I like good old American ingenuity, Lodge's preseason does away with the wax, just coat lightly with cooking oil and heat. They also are accurate measures, I.E. an 12" is an 8qt.

Here's from the Camp Chef website:
Cast Iron Care & Maintenance

Some cast iron cookware brands come with a wax coating, which protects the product during transport between the manufacturer and you. This coat helps minimize rusting. Cast iron is very sensitive to changes in temperature, making it an excellent cooking material, but also making it susceptible to rust if not properly cared for.

Camp Chef cast iron comes with a True Seasoned ready to cook finish. If your iron is not seasoned, do the following. Place your cast iron upside down on your Camp Chef outdoor cooker, in a barbecue or in your home oven. If using an oven use a cookie sheet under your cast iron to catch any wax drippings. Set your heat source to medium heat to melt off wax coating. When burning off the wax on your cookware, the wax will smoke. This step is best done outside to avoid excess smoke in the kitchen. When smoking stops, your cast iron is ready for seasoning. Remove from heat source and let cool. Wash and dry thoroughly with hot water to eliminate any deposits.

Seasoning Technique #1
1.Saturate a clean cloth rag with Camp Chef Cast Iron Conditioner
2.Coat all surfaces of the cast iron with conditioner
3.Place in heat source upside down and heat to between 400° and 450° F. in oven or on medium setting of a low pressure Camp Chef burner
4.As the cast iron begins to smoke remove carefully from heat (be sure to wear protective clothing at all times while working with hot cast iron)

Your cast iron cookware is now ready for use or let cool, then store for next use. After each use, apply a small amount of Camp Chef Cast Iron Conditioner, about a dime's diameter worth, and thinly coat all surfaces of the cast iron. Over time, this will make your cast iron black, creating a finish called a "patina." This patina will enhance your cast iron by creating a glasslike finish, which also creates a nonstick surface.

Seasoning Technique #2

**BE SURE TO WEAR PROTECTIVE CLOTHING AND THICK LEATHER GLOVES WHEN HANDLING HOT CAST IRON** Using a thick leather work glove, saturate a clean cloth rag with Camp Chef Cast Iron Conditioner. Coat all surfaces of the hot cast iron as soon as the wax coating stops smoking. Cookware will smoke as the seasoning bakes. As smoking stops, remove from heat. You can use your oven, or let cool for storage. Note: Your oven is extremely hot and should not be touched as it will easily burn your skin.

Have a Rusty Oven?

Though there are many methods for cleaning rusty ovens, the one that we have found to be the easiest to use is a can of Cola. If the inside is rusty, pour the Cola in and let it do its job. Depending on how rusty the oven is will depend on how long you will need to leave the Cola on the rusty spot. If you have an issue with the outside of an oven, use a sponge to apply the Cola, or place the cast iron in a large bowl or bucket with enough Cola to dissolve the rust (some rotating may be necessary). After rust is removed be sure to wash and re-season you cast iron.

How to Clean Oven?

Many people feel comfortable using hot water and soap to clean their cast iron. This is fine but remember to rinse thoroughly to remove soap residue from cast iron pores. Some soaps and acidic dishes often will cut through and remove seasoning from your cast iron. The iron will appear to look dry and gray. Simply rub a small amount of Camp Chef Cast Iron Conditioner on the iron, re-heat the iron until you see it begin to smoke, remove the iron from the heat source and allow to cool completely. Your iron will be ready for use the next time you cook.

Recommended Cleaning
1.Remove all food particles from cast iron cookware using a Dutch oven scraper or a plastic pan scraper.
2.Fill pot half full of hot water; allow to sit for a period of time. If you have burnt food in it, it may require the water to be boiled to help loosen the food.
3.With a stiff bristled long handled brush, scrub the remaining food residue away and off of the iron. Rinse thoroughly, pat dry with a towel. If the finish looks healthy or black and shiny you can store your oven. If it is dull, gray or marble looking you may have to touch it up following the directions under the “How To Clean Cast Iron” you previously read.

The Mad Norsky wrote:
Magnus:

Used the salt myself and it does work. One does NOT leave it in very long, just enough grit to clean out the skillet properly and rinse well with clean water and dry it good.

No rust on mine.

The salt is becoming inbedded over time regardless of the rinse. You're better off following the advice of the old-time pros.

Magnus:

Used the salt myself and it does work. One does NOT leave it in very long, just enough grit to clean out the skillet properly and rinse well with clean water and dry it good.

No rust on mine.

The Mad Norsky wrote:


There are many, many sites that promote removing stuck on foods and such with a paste made of water and salt (up to 1/2 cup on some). Soap removes the seasoning in many cases, unless one wants to go through the seasoning process again.

For IRON Salt is a corrosive that produces iron oxide (rust) and when combined with water it will significantly increase the speed of oxidation. Chemistry 101.
Example: That's why road salts corrode the undercarriage of your car.

You should check those sites again. They're either wrong or they're referring to steel alloy pans that can resist rust. You can't believe everything you see on the internet as some of it is either poorly researched or poorly written; sometimes both. Go to the reputable cast iron cooking websites.

NEVER let salt come into contact with your cast iron ware for any length of time. Many Cast Iron Chefs do not salt their dish until after it's out of the pan for this reason.

The cast iron pros recommend 3M pads for light cleaning and for a thorough strip down/re-seasoning, the CI is either place on a hot fire to burn off the accretions or placed in the self-cleaning oven cycle. Allowed to cool until it is warm to the touch, it's then re-seasoned with oil.

I don't think I would touch it. Grand Ma's skillets always did great.
When Mama got a range with self clean feature she cleaned them off and they just didn't perform the same. They will rust deep into the metal if you don't get oil into them before they cool.
Never ever let soap and water touch the inside. Clean with salt and oil if you have to and wipe it out with more oil.
I have/had a hard time getting my wife to see it that way. One of Grand ma's old skillets is coming back. I have to make sure she doesn't use soapy water on it. just my one and half cents worth.

magnusfide wrote:

The Mad Norsky wrote:


One CAN add some kosher salt to the water; adds enough grit to help clean it out a little more.

SALT + IRON = RUST. Bad news.

It would be better to use a 3M pad than to use salt. A turn in the oven cleaning cycle works best of all.

Nope, wrong. There are many, many sites that promote removing stuck on foods and such with a paste made of water and salt (up to 1/2 cup on some). Soap removes the seasoning in many cases, unless one wants to go through the seasoning process again.

The Mad Norsky wrote:


One CAN add some kosher salt to the water; adds enough grit to help clean it out a little more.

SALT + IRON = RUST. Bad news.

It would be better to use a 3M pad than to use salt. A turn in the oven cleaning cycle works best of all.

magnusfide wrote:

I've waited as long as two days after & did not have rust. We have less humidity than you most likely.

That would probably be true. I can start to see some faint rust almost immediately and smell it easily. It's not enough for me to worry about as long as I oil right away. I do usually go ahead and get the first coat on while the oven is hot.
I'm not saying it is something to do periodically, but I do occasionally have a pan that gets a lot of grease drip on the outside and it seems to me that when it gets thick the pan takes more to heat it. I also redo some of the smaller ones because we wear the seasoning down on the upper edge of the bottom inside.