I was using this handle holder thing to get my cast iron skillet out of the oven and it melted on there. Does anyone have any suggestions as to how I can get this shit off? Feels kinda like dried plastic.
>re-season that area
It's the handle. It doesn't need to be re-seasoned.
And blasting it off will cause even more of a mess and since OP is a retard already he'll probably light his cheap flat on fire.
8/10 for getting me to post.
>It doesn't need to be re-seasoned.
The torch is going to blast off the seasoning, exposing the iron to let it rust. So yes, it needs to be reseasoned, faggot.
>blasting it off will cause even more of a mess
What is the great outdoors? Find some fucking pavement. I hope you're the dumbest person I have to interact with today. That'd be great.
>exposed iron rusts
Jesus you've never actually owned a cast iron skillet before, have you?
No, anon, exposed iron does not "automatically rust." Unless of course by automatically you mean after you let it sit in water for four or five days or after you take it out of the dishwasher.
Please tell me you're from Australia.
You have clearly never had a completely stripped cast iron pan.
I recently stripped 2 cast iron pans to give them the flax oil base coat. After washing the degreaser off of them, they started to rust even before they dried.
It literally happens in seconds on raw iron. It does automatically start to rust.
Well I torched it for a couple of minutes and it's just kinda sizzling on there. Before I continue, I want to make sure it's not making it worse. By asking /ck/ of course
Quick hijack...so when you initially season a skillet, oil goes on all surfaces, correct? Handle, underside?
What about when you oil it after using and cleaning it? Do I just oil the cooking surface? I ask cause the whole thing usually ends up wet after scrubbing it down.
I season every single surface of the pan initially. There is no reason you wouldn't.
But for the post wash oil rub down I usually just do the inside of the pan. The outside usually doesn't need that much extra care unless it starts to lose its coating and you see a bit of rust appear. It wont hurt if you oil everything though.
>when you initially season a skillet, oil goes on all surfaces, correct? Handle, underside?
Yes, yes, and yes. Any exposed iron can and will rust.
>What about when you oil it after using and cleaning it? Do I just oil the cooking surface?
I've gone years only doing the cooking surface. It's fine.
Nowadays I wouldn't do that just because taking care of my stuff is part of the fun.
This. At first you season the entire pan so that it doesn't rust. From then on you really only need to pay attention to the inside, because that's where all the cooking and most of the scrubbing happens. The outside doesn't get much wear so it's rare that it needs to be re-seasoned.
>> It wont hurt if you oil everything though.
As long as you keep the amount of oil small, yes. You don't want to keep glopping oil on there so that it gets sticky. A properly seasoned pan is black and shiny with no trace of stickiness on it.
>As long as you keep the amount of oil small, yes. You don't want to keep glopping oil on there so that it gets sticky. A properly seasoned pan is black and shiny with no trace of stickiness on it.
That is a really good point to make, always use as little oil as possible and really only if your need it. The first time I tried seasoning a cast iron pan, I built up a layer, but it was (relatively) gummy and soft. Not a great non stick surface because it easily flecked away. If you can pick at the seasoning on the side of your pan or if your pan feels sticky you know what I'm talking about.
i got a vintage griswold no 5 for christmas from the in-laws and spent a day seasoning it all nicely.
made my son some scrabbled eggs in it, cleaned it and set it on the stove to cool.
i got home from work yesterday and my wife used it to cook hot dogs. no oil, no butter, just hot dogs in the pan on high heat.
i was pissed.
>Quick hijack...so when you initially season a skillet, oil goes on all surfaces, correct? Handle, underside?
Yes to all of this
>What about when you oil it after using and cleaning it? Do I just oil the cooking surface? I ask cause the whole thing usually ends up wet after scrubbing it down.
Depends on how much time I have. Last weekend I made a steak and after cleaning it ( I use a chain mail scrubber) I oiled it all over and threw it in the oven for three hours. Usually though I'll just heat it back up after cleaning and wipe it down on the cooking surface and the outer sides until it smokes a wee bit.
Good news. Worst case scenario, you can strip and re-season it. I doubt hot dogs did much, though.
Just occurred to me that cast iron skillets are the mechanical keyboards of cooking.
Ehh it's working. But very time and fuel consuming. I'll either finish is this way or bust out the oven cleaner for just the handle. Will have to be re-seasoning of course.
Again, thank you for your help.
And yes it is a griswold #7 10" skillet
Keep in mind that if you're doing it right it is very little hassle: season the pan when you first get it (or buy a pre-seasoned pan). Don't leave it wet, soak it, or run it in the dishwasher. That's pretty much all there is to it.
Some people sperg out and reseason the pan every time they use it but honestly that's completely unnecessary.
Looks like he was using something like this:
It slips on over the handle. I bet the handle heated above 450F and melted the interior.
I could strip cast iron bare, then put it in the oven and blast it for an hour and it will come out with rust on it. You most definitely need to get some sort of oil on it at minimum. It's best to reseason because then you don't have to worry about wiping it off.
It's fucking cast iron. You can't make anything worse. If all else is lost, just take a brillo pad to it or a sanding sponge. It's a hunk of cast iron. Nothing is going to phase it unless you try using it as a baseball bat or something. If you fuck anything up you can always strip it and start over, and being the handle, who gives a shit.
I should probably add. My normal procedure is to put about a half tablespoon of oil in a cloth and rub the whole thing down. I usually season them very well initially so it's hardly necessary.