Edit time had expired on my original post, so here we are now -

Back to this pic. See the shiny spot? That’s a puddle that shouldn’t be there.



I scraped up the pubble with a sharp steel edge and resealed it. I had forgotten. Flip em over before you burn them. Put foil under them to catch any drips.

I believe this is called a griddle. It’s tortilla sized and now has two coats of grape seed oil.

It’s turning black. Is it slick or sticky?

Slick but, too hot to touch.... keeping it around 200 between coats.

I let mine cool down so I can handle them. Easier to wipe them.

3rd coat on the little one.... 1st on the big

Second pass done -



It’s looking pretty good. It’d be better if I hadn’t forgot to heat it upside down so it can drain on the first pass.

Looking good fellas.

Dang you boys been busy!

those ridges are milling marks from the tool that "smooths" them after the casting, if they don't do that it will look like the outside.

not quality workmanship, won't hurt a thing tho.

Coats 4 and 2....



Here’s how it looked when I got it.

Love seeing this stuff brought back to being used. Yall done great on these pieces

Bet you could make a damn good pizza on the larger piece.

I wish I would have known yall were doing this. I would have mailed a couple of pieces and paid yall to do them.

Funny you should say that! How bout it Cast? I almost started this conversation but y’all couldn’t hear me that well.

What’ya day TexasLefty? You up for a cooking class? We’ll start out with a margarita pizza and progress to some seriousness. My brother is a master of homemade pies!

It’s not to late.

I mentioned that in conversation Saturday. ‘Oughta start a small bidness cleaning and seasoning cast iron’. Go ahead. Do it. Bullfrog is the shipping and receiving VP.

My dutch oven is now seasoned. It started like this, the back left rusty pot -



Then it was blasted -





Then it got three thin coats of liquified (warm) lard, each one cured at 450° in the oven and allowed to cool between coats.



And you got a well seasoned cast iron piece that will cook well for several lifetimes.

How long do you cure at 450° and cooling between coats is that to room temp or warm enough to handle?

I cure them until I get the hot skillet scent. 30-45 minutes. Then they cool so I can hold them for the next coat. I warm lard in a small skillet until liquid and then dab the skillet with a paper towel dipped in the molten lard. Just a thin coat is all it needs.

Sweet!

495 degrees, grape seed oil, one hour... let it cool down in the oven until they are below 250 degrees and re-apply.

deep fryer, quality oil, 10 mins or so and let cool, repeat.

used to do that to my dutch oven collection every 2 yrs. scrubbed them out with comet, then dawn hot water soak (over a small fire) then in the fryer at a buddies restaurant.

whole lot easier and got a good seasoning, I used bacon grease when on the river so it added to it while using.