Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)

       Over the Gate Forum Index -> Around the Kitchen Table

British Red...

British Red wrote:
We restore old cast iron cookware, so if anyone ever needs any tips and tricks, give me a shout!

We have an old dutch oven that smells terrible. Is there any way to change that?
British Red

Yes indeed. The problem probably resides in the seasoning. Is the seasoning damaged (for example rather than a glossy black sheen are there any areas of brown drips, cracked or crazed finish or anything furry)?

The seasoning is indeed broken.

We cleaned it like all my other pieces (which I have had for many, many years without any problems at all), seasoned it, and it still smells terrible.

Thankfully.... Nothing furry !!! I'd have tossed it ina state of hopelessness and utter dejection if there were!
British Red

Your best bet will be to clean off the existing seasoning. The easiest way to do this is to get the DO really hot then attack it with a wide brush. I use a very full BBQ and get the charcoal glowing then put the DO in for an hour or more. You can get wirebrushes that fit in a cordless drill. One of these will really help to get off the old seasoning.

Then preseason from scratch. I have an illustrated tutorial on this if it helps?

Wouldn't mind an illustration, since you have it handy an all

The heat was exactly along the lines of thought I had... Just wasn't sure how successful it would be. Your post does give promising hope though.

Morning Rena x Sounds like you've got some hard work to do :-)

MrsWW wrote:
Morning Rena x Sounds like you've got some hard work to do :-)

Sure does!! Just in time for triple digit temps in our area too!

Eta>>mornin to you too MrsWW!!

Heck, you'll be able to build up a good sweat and it's a saving on gym membership I suppose. Hope all is well with you and yours and that you manage to get your pot back to how it should be.

That's a great way of looking at it! I have plenty extra weight I could stand to loose ya....gym membership.... No need... Manual homesteading labour (aka farm work) keeps me 'working out' all the time!

Hoping you are keeping as well as is possible. Able to do anything enjoyable these days? If you have any cast iron pieces you could 'join me' in a fun adventure ... Seriously though, if you want, I'd love to hear how all is going for you. <3

So that I don't send this thread even more off track than I already have, if you PM me your e-mail address again I'll drop you a line xx

Good to hear everything is keeping you busy over there. Regrettably I don't think I have the strength to scrub even a water stain off a pan these days :(

Email Addy on its way ... and no worries about side tracking this thread.... I get side tracked all the time, so never really notice
British Red

This was a how to season guide rather than a restoration guide, but note the use of Sanders. They are very handy in getting the old stuff off too as is a wire brush in a drill or grinder

I have just bought a new 9 quart dutch oven and a small South African "bake pot" potjie. One was "allegedly" preseasoned, the other untreated.

This is the Dutch Oven

It got a nice dark colour - inside and out

Trouble is, the base is really rough - as it is on much cheaply cast stuff.

If you ever handle really good, old cast iron, the base is smooth as silk. PArtly through good manufacturing, partly through wear, partly through the build up of "seasoning".

I want to accelerate that, so, out witht he detail sander

I like these for working on cast iron - they are curved and you can get right into the edge like this

Do stick a mask on - or you will be coughing black crud for a couple of days!

Work through the grits as any other sanding job - you'll notice the dust build up

When you have the inside nice and smooth, do the inside of the lid. You can use this for a skillet if you flip it over!

Then scrub the pan inside and out to remove any laquer apllied in the factory to prevent rust. I'm using a scourer here but if "topping up" seasoing use a nylon pad to prevent scratching

Dry well to prevent any rust

Stick your oven on to 250C (HOT) and preheat. I line the bottom with tinfoil to catch drips.

Cover you pan with a THIN coat of oil. This si like painting - many thin coats is the key. You can use lard or bacon fat but warm the pan first so the fat melts and runs. Use a lint free cloth to distribute the oil.

Put the pan and lid in the oven upside down so that excess oil drips out. Bake for an hour. Open all the doors and windows as this si going to smoke a LOT. You can do this in a fire or barbecue if you have a less understanding partner.

After an hour use oven gloves to remove the pan and lid. Put on a heat proof surface and leave to cool. Then apply another thin coat and bake for another hour. Several coats are needed. This sequence shoudl show the coats building

Thats it really - leave to cool well and then use for frying bacon and the like for a few times - it improves the seasoning


  Thank you very much we use them and 1 is out in workshop as gone yuck so I will give this a go. Better time here as freezing and range is going all day Thank you again

I REALLY like the power drill suggestion!! Thank you so much! Decided I'm gonna wait until this little temperature blast over the next few days settles down a few degrees though. Tis 90*F currently on our little farm.... Wilting is an understatement!

       Over the Gate Forum Index -> Around the Kitchen Table
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum