Refurbishing a Cast Iron Dutch Oven

Hell Fire Grill · Posted: Jan 18 2009 Post subject:

Its gonna look way cool when it turns black. It looks like the crisco is going to need more heat to carbonize, turn the heat up to 450*. Looking good so far.

Serial Griller · Posted: Jan 19 2009 Post subject:

SoEzzy · Posted: Jan 20 2009 Post subject:

The color will return as the "seasoning" takes and you've had a few cooks in it, most of the black on cast iron is I'm pretty sure a carbon deposit, on the stuff you use it comes about because of cooking and on the new stuff, I suspect they spray it on while the pans are hot during their manufacture.

It does look good enough for the next 3 or 4 generations of your family.

Don't forget the more you cook in it, the better it gets seasoned and te better it gets seasoned the better it cooks, and the better it cooks the more the kids will want to fight over it! Wink

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Serial Griller · Posted: Jan 20 2009 Post subject:

Utah Jake · Posted: Jan 20 2009 Post subject:

First off let me tell you that I've owned and seasoned over 100 dutch ovens. First question, is that butter flavored Crisco you used?
Second, I season at 425 degrees with either Crisco shortening or Campchef Cast Iron seasoning, which I prefer.
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Serial Griller · Posted: Jan 20 2009 Post subject:

whitey · Posted: Jan 21 2009 Post subject:

I would say we all have alot better idea of how to care for the cast iron, and what to do with it in the event it needs some help... Build a fire, and put it in there,wash it, and wipe it with crisco. Good thread
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Serial Griller · Posted: Jan 21 2009 Post subject:

Teleking · Posted: Jan 21 2009 Post subject:

samson · BBQ Pro Joined: 30 Mar 2007 Posts: 869 Location: illinois

FINALLY! Got the camera and some time to post my results!

Wings55, I'm glad the pot came out for you. It looks great and can't wait to see some pics of it in action!

Here is the pan I was telling you about...

Cclose up before. Lots of crusted up junk there. It was allover the inside, some on the cooking surface, and some on the outside. The inside was the worst.

The "cook"...it was glowing. I'm glad it didn't warp or crack.

After. Like I mentioned, its definately discolored. Should go away with use.

Hell Fire Grill · Posted: Jan 23 2009 Post subject:

Samson thats a cool little wagner national you got there. You dont see many of those.

Serial Griller · Posted: Jan 23 2009 Post subject:

samson · BBQ Pro Joined: 30 Mar 2007 Posts: 869 Location: illinois

Thanks. When I burned off the gunk I found there was a 7 on the top handle and a very light 7 with an arrow under the pattern number on the bottom. That arrow mark seemed kind of rare.

Serial Griller · Posted: Jan 23 2009 Post subject:

samson · BBQ Pro Joined: 30 Mar 2007 Posts: 869 Location: illinois

Its a Wagner National. I need to look at a copy of the Griswold/Wagner book. I keep finding conflicting dates on this pan and the arrow mark threw me off. I didn't expect to see that there.

I'm too lazy to go to the library though. I may check the IDOS forums. They seem pretty knowledgable on this stuff.

Did you do any research on your pot? Manufacturers or anything? That is a great looking pot. It looks like its got some weight to it too. Wonder how heavy it will be when filled with some food.

Serial Griller · Posted: Jan 23 2009 Post subject:

Serial Griller · Posted: Jan 24 2009 Post subject: Refurbishing a Cast Iron Dutch Oven

Loptr · Newbie Joined: 05 Jul 2008 Posts: 30 Location: SLC, UTard

A number of years ago I "rescued" a negleted 16 DO.
It was rusted over 100% of it surface 2-3" seasonal debris on top, 2" of "food" rusted to inside.

Borrowed my neighboors very anemic sand blaster and spent waay too much time blasting it clean to its base metal.
I then coated it with a light coat of bacon grease and baked in oven starting at low heat and raising temp to roughly 400ish. After smoking up the house I moved the project to the BBQ grill. I did 2-3 seasonings in total, in between each seasoning I gave a gentle scrubbing to removed excess buildup in crevaces. It finished up with a beautiful black finsh and get regular use making au gratin tater and what not for the family gatherings. (Mother in law mad at her mhusband for prefering my au gratin to hers.... Laughing

)

You can tell by just looking at the DO it is soo much happier with its new home being used as the good lord intended.

A side note on cleaning my cast iron. I got a 1" putty knife and ground the edge to match the bevel of my cast iron. I use this to scrape the stuck on food. The added bonus of doing this is it eventually wears down the random bumps from the sand casting.

I got another putty knife for the griddle/grill I rescued from G'ma in laws home (in the families since the 20's). I used my dremmel to cut notches in the knife to match the grill "lines" and it makes clean up soo much esaier.

Loptr