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Reseasoning...and hoping theres hope for the Dutch Oven

post #1 of 22
Thread Starter 

  I think I have educated my self enough with the threads I have read to make myself dangerous. I am attempting a full seasoning and restoration of my cast iron. I have a #3, #5, #8 (with lid), & # 10 skillets (all Lodge brand); and what appears to be a #8 Dutch Oven in real BAD shape.  The 3 5 & 8 were wedding gift to my wife and I, 20 yrs ago. They were never properly seasoned. The # 10 was my mom and dads that I inherited;  and to the best of my knowledge has only cooked cornbread for the last 40 years. It is slick as a baby's butt, but going to re-do it also.

   I also have what I've been told is a very rare #14 Skillet with a cover that belonged to my great grandmother. If all goes well with the other seasonings then I may attempt it also. 

 

 

 

 

 

 

 

 

This dutch oven is in pretty bad shape. Rust with black and silver paint. The bottom is pitted heavily. The picture below-right shows the pits...and some are about 1/8" deep. If this is not salvageable, some of you pros let me know. before I waste a lot of time with it. Thanks. And if any one has info about or how old it might be that would also be appreciated.  

 

 

post #2 of 22

Flax seed oil, do a search and you'll be very happy!  As for cleaning, there are a number of methods.  I would never toss out any cast iron until it is rusted clean through!

post #3 of 22

That's a load of work, course now is a good time to keep that oven lit.

post #4 of 22
Thread Starter 

Just bought a bottle of fresh Flax Oil (pressed a month ago), I have read several articles about seasoning with Flax Oil or Flax-Seed Oil verses other oils and that seemed to be the way to go...but man alive that stuff is expensive $20 for a 16 oz. bottle but it is organic and all that...lol.

 

 

, The DO will take a lot of elbow grease but I"ll do what I can. I am stripping them in the oven and the house is smokey and all of our eyes are burning from the fumes. but over half way through the self cleaning cycle and things are easing up so we shall see.

   Thanks for the info.

post #5 of 22
post #6 of 22
Thread Starter 

YES...especially since I had to open several windows to let out some fumes....didn't read that anywhere but am well aware that I NEED VENTILATION...lol

Its all good.

post #7 of 22
Thread Starter 

This is what I am following, other than using Flax Oil verses Flax Seed; which from what I have read are molecularly the same with the exception that Flax Oil has a shorter shelf life.

I have found this site to be very informative and I thank you for the info. although I've looked up info I wont get above my raisin' cause I really don't know what I'm doing.

 I am an old pit smoker and griller, and my cousin recently turned me on to a couple Dutch Oven recipes he does with his boy scout troop. That is my primary reason for this project.

post #8 of 22

Your DO might surprise you when it comes out of the cleaning cycle. 600 degrees saves a lot of elbow grease.

post #9 of 22
Thread Starter 

OK this is what I had this morning after the heat stripping. All of any previous seasoning was gone. Now it will be a day of cleaning scrubbing, and brushing.

 

 

 

 

 

 

I was a little disappointed that the gray paint did not come off (wonder if it was a heat resistant paint). I will be using a brush to get this off, as I don't want to use chemicals. Unless someone knows a better trick.

 

 

 

post #10 of 22

Is that paint or the remnants of an enamel coating?  If it is enamel, it will be tough to get off.

post #11 of 22
Thread Starter 
Quote:
Originally Posted by dward51 View Post
 

Is that paint or the remnants of an enamel coating?  If it is enamel, it will be tough to get off.

Not sure at this point. It is coming off but proving to be difficult. If it is enamel is there any other processes I need to do to completely remove it, and will it accept seasoning.

 

 

 

   Well after some research I think it is just paint. If it were enamel, from what I have read, the porcelain would chip or shatter and would pretty much have to be sand blasted off. Since this is coming off with a brass bristled brush, I will continue. But by any means, time will tell.    Thanks


Edited by Barry Kay - 1/1/14 at 8:29am
post #12 of 22
If the coating does not come of in an oven cleaning cycle or in your gas BBQ on high heat (700 +) for a couple hours, it's probably enamel.... A needle gun may chip it off and leave a good surface for conditioning... I wouldn't worry about the pits.. they should fill in with enough coats of the flax oil and you will have a great finish.... Acidic foods may strip the coating after awhile, like tomatoes... I try to avoid tomato based stuff in my cast iron....

Dave
post #13 of 22
.....I think dave has you covered . Have to agree that is most likely enamel. If the steel brush doesn't get it all , I would consider taking it to a sand blaster. Maybe an auto body shop? Machine shop? Lots of people who weld have sand blasting equipment ..
Not familiar with the term needle gun , maybe dave meant the same thing.
Anyway , you got some nice CI there.....but that DO is a project , for sure. Good luck.
post #14 of 22
post #15 of 22
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

If the coating does not come of in an oven cleaning cycle or in your gas BBQ on high heat (700 +) for a couple hours, it's probably enamel.... A needle gun may chip it off and leave a good surface for conditioning... I wouldn't worry about the pits.. they should fill in with enough coats of the flax oil and you will have a great finish.... Acidic foods may strip the coating after awhile, like tomatoes... I try to avoid tomato based stuff in my cast iron....

Dave

 

Thanks Dave, I worked on the lid for a little while, but just wasn't taking it to base metal. I will try to find someone to sand blast the pot and lid. I was thinking this DO had a little age on it. Would that be the case if it has an enamel coating, or could it still be fairly old.

 

post #16 of 22

If it is enamel, is it not food safe (obviously it is, as it's been used for cooking for generations from the looks of it).  Can't you just re-season over it?  Might not look as pretty as an unchipped enamel surface, but I think it would be safe to use.

post #17 of 22
Thread Starter 

Spoke with a local girl that does sandblasting, and she stated that she can hit the lid and pot, inside and out for about $10. Heck yea that's a bunch, if not most of the hard work took care of. I will post more pics when I get that done. Also not an arm and a leg. She said it would be Tuesday before she would be back in the shop, so have a little wait. 

post #18 of 22
Thread Starter 
Quote:
Originally Posted by dward51 View Post
 

If it is enamel, is it not food safe (obviously it is, as it's been used for cooking for generations from the looks of it).  Can't you just re-season over it?  Might not look as pretty as an unchipped enamel surface, but I think it would be safe to use.

   It probably is but my OCD would not let me do this. LOL    I want to try to get it all seasoned out. Just a perfectionist that way. 

 

  Now I will ask this...Can this process be applied to my smoker? I hate the rust spots, and veg. oil treatments after a smoke just is not cutting it. especially on the fire box. 

post #19 of 22

I wish there was a home way to enamel bake that type of surface on.  Even if you had the spray enamel, you need a really big oven to bake in on.  I have a Lodge enameled cast iron pot and that is one of my favorite pots.

post #20 of 22
Thread Starter 

Been out of commission a few days, rolled my dang foot and haven't felt much like fooling with this project. I did get a few coats on the #3 and #5.

 

 

1. Prior to burning off the old seasoning.                              2. After burn off

 

3. Brushed off rust, washed, and dried.                                4. First coat of flax oil.

 

5. Third coat of flax oil.

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