Wire brush in the WRONG hands!

Train him a little more and perhaps you can retire :-).

Chris

If you do that, you'll post a picture at r.c.m, right? It would be a sight worth seeing :-)

Chris

Sounds like it could be a cute advertisement for your products. Then again, the wags in the group would probably accuse you of skirting child-labor laws!

I take it that it was properly seasoned before he started?

It WAS better than Teflon, oh well, another 50 years and it'll be as good as it was.

I had to use a disk sander on my big cast iron pan two years ago, after 39 years of heavy use, and I re-cured it in less than an hour.

Put enough salad oil in it to completely cover it really well (I used about

-- Ed Huntress

Thanks Ed, I'll reseason it and it'll be OK. I wish I had a picture of myself when I saw the great job the nephew did...It was hard to keep from laughing or crying. I'll bet the pan is seasoned deeper than a wire brush will get to. I wonder if it will change the flavor?

I still have to follow through with polishing a good stainless pan to a mirror finish then having it TiN coated. I'm thinking it would be a high-temp, non-stick surface impervious to metal implements or damage of any kind.

I'm blessed to have a good friend that does coatings. My favorite is a TiN coated tea bag squeezer.

I scrub my CI frypans shiny sometimes and re-season them with olive oil the same way. They work well even without doing it.

I bet he stripped off that smooth black anti-stick anti-rust layer formed by decades of frying and wiping but never washing. It may be time to re-season the pan.

Joe Gwinn

Maybe it depends on where you get your wire. d8-)

It didn't affect mine. I used my little angle-head grinder with a sanding disk, finishing with 80 grit, which polished it right up.

'Don't know. Either that or it will be a crystalline structure like PAA that will stick to anything with a death grip.

-- Ed Huntress

olive oil is somehow magic in reseasoning cast iron. A friend suggested using it as it's a really fatty oil, and burns easier than other vegetable oils. The suggestion was right.

Can someone here point me to a good multi-lingual "How to treat well-seasoned Cast Iron Cookware" treatise in Spanish?

I'm about ready to shoot our housekeeper, every time I use a cast iron pan and leave it on the stove to cool I find it in the cupboard - with all the seasoning scrubbed off.

Course, this is probably why all the Teflon pans don't stay non-stick for too long around here either...

Mom got the message through years ago (more than likely by using devious means) but Mom's gone and the lesson has worn off.

-->--

On Tue, 18 Nov 2008 22:43:14 -0500, the infamous "Buerste" scrawled the following:

I know you might have wanted to use it on him, but I hope he survived that.

Damn, 80 years of curing down the drain in hours...

-- Latin: It's not just for geniuses any more.

On Wed, 19 Nov 2008 01:58:14 -0500, the infamous "Buerste" scrawled the following:

I'd sure boil the hell out of it a few times before curing/seasoning and reusing it, Tawm.

I had a girlfriend get serious on my wonderful cast iron skillet once and it almost broke us up. She took SOAP to it with a Brillo pad, the heathen wench. It took a dozen boils to get the damned soap taste out and a good month to season it properly.

Surely it would have been done by now if it were doable. GOLD frying pans would sell like hotcakes.

-- Latin: It's not just for geniuses any more.

I haven't seen or heard of anything and my customers supply restaurants. They want to see it if it works. The down side is it's going to cost a bunch! But, in the trade they don't care.

Good to know!

You just took years of seasoning off there that will take years to put back on. Many times, it is best to just leave things the way they are, as you can seriously lessen their value by cleaning them up.

Steve