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Old 10-29-2016, 09:11 PM   #11
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Originally Posted by Andy M. View Post
If the surface is smooth but the stains remain, leave it alone. Add a layer of seasoning then just keep cooking in it. It'll be fine.

If you can't stand it the way it is, put the pan in your oven and run the self cleaning cycle. That will strip the pan down to bare metal taking off the burned on stuff and all the seasoning. Then you can season it all over again.
This is good advice!
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Old 10-30-2016, 05:59 AM   #12
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Your pan looks fine to me. Cook some bacon in it
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Old 10-30-2016, 04:04 PM   #13
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Cook some bacon

This is pretty good advice for just about anything....
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Old 10-30-2016, 04:16 PM   #14
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Upon closer look at all my CI pans most have that discoloration. Never been an issue for Roadfix!
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Old 10-31-2016, 04:29 PM   #15
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I am re-seasoning my 6" eggs only Lodge skillet. My Dad ran it through the dishwasher...grrrrrrrrr...I am keeping it in my room now.
I remember some mother-in-law was so proud that she scoured and cleaned her son-in-law's "dirty" wok with years of seasoning to look new again.
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Old 10-31-2016, 05:39 PM   #16
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This is good advice!
Yes, do as Andy advised. Your pan looks good to me.
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Old 11-05-2016, 01:36 PM   #17
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If the surface is smooth but the stains remain, leave it alone. Add a layer of seasoning then just keep cooking in it. It'll be fine.

If you can't stand it the way it is, put the pan in your oven and run the self cleaning cycle. That will strip the pan down to bare metal taking off the burned on stuff and all the seasoning. Then you can season it all over again.
I want to strip one of my pans and reseason it. I am planning on doing a self clean cycle to get my oven ready for holiday cooking. I usually do a 3 hour cycle is that ok for my pan? Should it be shorter or longer time?
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Old 11-05-2016, 01:42 PM   #18
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I want to strip one of my pans and reseason it. I am planning on doing a self clean cycle to get my oven ready for holiday cooking. I usually do a 3 hour cycle is that ok for my pan? Should it be shorter or longer time?
Your CI pan should be fine. It can handle temperatures well in excess of oven cleaning temperatures.

I've also cleaned off the seasoning from a carbon steel wok in my gas grill.
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Old 11-05-2016, 01:48 PM   #19
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If the surface is smooth but the stains remain, leave it alone. Add a layer of seasoning then just keep cooking in it. It'll be fine.

If you can't stand it the way it is, put the pan in your oven and run the self cleaning cycle. That will strip the pan down to bare metal taking off the burned on stuff and all the seasoning. Then you can season it all over again.
Quote:
Originally Posted by Andy M. View Post
Your CI pan should be fine. It can handle temperatures well in excess of oven cleaning temperatures.

I've also cleaned off the seasoning from a carbon steel wok in my gas grill.
Thank for such a quick reply.
I have never had to start from scratch before. After the self clean do I need to scrub it with steel scrubber and soap then dry over fire. Then grease with blue can crisco and bake in 350 oven for one hour upside down. How many times do I need to grease and bake?
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Old 11-05-2016, 02:01 PM   #20
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After the oven cycle, leave the pan in the oven to cool. It will be dusty with ash from the burned off coating. Just wipe it off with a dry cloth.

Pre-heat your oven to 350F. Coat the pan with the thinnest possible coating of fat. If you're going to use Crisco, you may be better off melting it first so you can spread it sparingly and wipe off the excess. Too much fat will pool and give you sticky spots. I usually use peanut oil. Corn oil is also an option.

Place the pan upside down on a shelf with a sheet of foil on a shelf under the pan to catch drips. Bake the pan for an hour and turn off the oven. Leave the pan in the oven to cool completely. You should have a nice black coating for polymerized fat on the pan. It should not be sticky.

When I do this, I do three coats before cooking with the pan.
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