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(YouTube)   So, subby bought a mouse sander as seen on YouTube videos to strip the seasoning off his Lodge cast iron pan - after further searching, I found a video showing someone doing the same thing with Easy Off oven cleaner. Anyone tried this?   (youtube.com) divider line
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535 clicks; posted to Food » on 24 Jan 2021 at 2:14 PM (14 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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View Voting Results: Smartest and Funniest

 
2021-01-24 12:43:32 PM  
35 votes:
Fark user imageView Full Size


I don't know what mouse sanders are, and a Google search on the subject is only confusing me more.
 
2021-01-24 10:25:04 AM  
23 votes:

Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.
4. Turn off gas grill.

My method is clearly superior.


Would 3 beers also work, just for safety and to allow for different drinking speeds?
 
2021-01-24 11:25:38 AM  
21 votes:
I never sand mice, it pisses them off.
 
2021-01-24 10:23:47 AM  
20 votes:
1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.
4. Turn off gas grill.

My method is clearly superior.
 
2021-01-24 12:35:21 PM  
17 votes:

Gubbo: Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.
4. Turn off gas grill.

My method is clearly superior.

Would 3 beers also work, just for safety and to allow for different drinking speeds?



But is five minutes really long enough?
 
2021-01-24 11:08:56 AM  
8 votes:

SpectroBoy: I agree with the Boobies.


Don't we all?
 
2021-01-24 2:54:22 PM  
7 votes:

Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.

2.  JUST COOK YOUR GODDAMN FOOD ON THE GODDAMN GRILL
4. Turn off gas grill.

My method is clearly superior.


FTFY.  How do you get a great crust on a steak?  Option 1:  get a really hot fire going and put a crust on the steak.  Option 2:  "Oh you need cast iron from the 40s you need to go to swap meets like this amazing one I found by the river and oh it has to be mirror smooth here's how I prepare it and then continually maintain it I do what this guy does in the YouTube video but his temperatures are all wrong and my method only takes three days...."
 
2021-01-24 10:18:28 AM  
6 votes:
wire wheel on your angle grinder works just as well.
 
2021-01-24 4:06:05 PM  
5 votes:

Gough: gopher321: UPDATE: holy crow, that was easy...10 min with the sander, brought the pebbly surface down to smooth as silk. 5 min with the 80 grit, 5 min with the 180. Time to reseason!

Clarification - it wasn't the Lodge preseasoning I was objecting to, it was the casting method of leaving a rough surface, which makes food stick. Maybe now I can chuck my teflon pans I keep buying over and over.

Stopping at 180 grit, what kind of crazy talk is that?  Time to up your game, at least take it up to 8000 grit.

https://taytools.com/collections/suppl​ies-abrasives-3m-lapping-microfinishin​g-film-polishing-paper/products/3m-281​q-wetordry-6-piece-set


This guy uses 30,000.

ゼリーは包丁になりますか?
Youtube Oadf4KNYz-I
 
2021-01-24 10:34:55 AM  
5 votes:

rukie: Well to remove seasoning, just out it in the oven in the self cleaning mode.



Isn't this what Hitler did with the gay Jews?

//aisle seat
 
2021-01-24 7:42:57 PM  
4 votes:

Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.
4. Turn off gas grill.

My method is clearly superior.


But is four minutes really enough?
 
2021-01-24 3:49:42 PM  
4 votes:

rosekolodny: Mambo Bananapatch: grokca: I never sand mice, it pisses them off.

Try the oven cleaner. Also pissed off mice are not really a problem.

You sound like someone who's never been bit by a mouse.  They give it their all.


The oven cleaner would calm the mouse down.
 
2021-01-24 2:53:08 PM  
4 votes:

phlegmjay: rosekolodny: SpectroBoy: I agree with the Boobies. If you have a self cleaning electric over use the self clean cycle there. 100% clean with no effort.

I also agree that a smooth surface is best. I hate the new pebbled pans they sell. I was fortunate enough to inherit by mother in law's ancient iron. On those the inside has been machined to a VERY flat and NOTHING sticks to then once seasoned.

I have my late FIL's chicken frying skillet that he inherited from his mother.  Slick as snot on a frozen doorknob.

If my house caught fire, I would grab it.

I'm pretty sure it would survive the blaze. Better to focus on saving the beer.


If you go that route, just make sure NOT to call the Fire Department, the water from the firehoses will crack the hot cast iron.
 
2021-01-24 12:40:47 PM  
4 votes:
And I thought stapling the antlers on the mice was bad.
 
2021-01-24 10:35:12 AM  
4 votes:

Gubbo: Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.
4. Turn off gas grill.

My method is clearly superior.

Would 3 beers also work, just for safety and to allow for different drinking speeds?


For safety sake.
 
2021-01-25 2:41:20 AM  
2 votes:
I am very confused. Why are people using metal things, "skillets", for cooking?
They do not go into the nukawaver.
 
2021-01-24 4:13:39 PM  
2 votes:

Mister Peejay: Gough: gopher321: UPDATE: holy crow, that was easy...10 min with the sander, brought the pebbly surface down to smooth as silk. 5 min with the 80 grit, 5 min with the 180. Time to reseason!

Clarification - it wasn't the Lodge preseasoning I was objecting to, it was the casting method of leaving a rough surface, which makes food stick. Maybe now I can chuck my teflon pans I keep buying over and over.

Stopping at 180 grit, what kind of crazy talk is that?  Time to up your game, at least take it up to 8000 grit.

https://taytools.com/collections/suppl​ies-abrasives-3m-lapping-microfinishin​g-film-polishing-paper/products/3m-281​q-wetordry-6-piece-set

This guy uses 30,000.

[YouTube video: ゼリーは包丁になりますか?]


TIL that 3M makes a 500,000 grit "lapping" paper.  I guess that must be to get rid of the scratches left from the 100,000 grit.
 
2021-01-24 4:04:38 PM  
2 votes:

tintar: Psychopompous: No, I'm sorry, but I tried a brass brush on cast iron and it leaves a brassy film on the metal. Brass cookware has to be sealed in tin before cooking in it, so it follows that smearing brass on a cooking surface is bad. Just clean thoroughly before seasoning. The steel wire is softer than cast iron, so you really can't screw up the surface of the cast iron. It leaves a lovely burnished finish, while preserving the texture from the sand casting.  Definitely follow shop safety protocols. Goggles, dust mask, gloves, and a shirt you don't mind getting filthy with rust dust. I buy cast iron pans and decorative cast iron at flea markets and estate sales and fix them up on a regular basis.

ah, tyty.
my apologies for misinformation, then!

I both bow and hat-tip to your superior experience! (I know, we're still stuck in a bizarre timeline where #poeslaw is meaningless, but I do actually sincerely mean all of the above.)

also, lol, yes a thousand times yes - "do you have a shirt you hate? good!!! wear that."

here... here is a very, very normal and safe and not at all filthy thing we all do in our kitchens, right? right...?!

[Fark user image 850x1133]


Ms. Gough is a recovering middle-school science teacher; we did a number of experiments in our kitchen.  My favorite one is the exploding jack o' lantern using lycopodium powder.

Like this:  https://www.youtube.com/watch?v=zoUJ​G0​ReJ-c
 
2021-01-24 3:59:37 PM  
2 votes:

Mambo Bananapatch: rosekolodny: Mambo Bananapatch: grokca: I never sand mice, it pisses them off.

Try the oven cleaner. Also pissed off mice are not really a problem.

You sound like someone who's never been bit by a mouse.  They give it their all.

The oven cleaner would calm the mouse down.


Fawlty Towers - Hammer
Youtube IcvxBDiC8QQ


/oh, buddha.
//my hamster?
///well, I could try...
 
2021-01-24 3:56:01 PM  
2 votes:

gopher321: UPDATE: holy crow, that was easy...10 min with the sander, brought the pebbly surface down to smooth as silk. 5 min with the 80 grit, 5 min with the 180. Time to reseason!

Clarification - it wasn't the Lodge preseasoning I was objecting to, it was the casting method of leaving a rough surface, which makes food stick. Maybe now I can chuck my teflon pans I keep buying over and over.


Stopping at 180 grit, what kind of crazy talk is that?  Time to up your game, at least take it up to 8000 grit.

https://taytools.com/collections/supp​l​ies-abrasives-3m-lapping-microfinishin​g-film-polishing-paper/products/3m-281​q-wetordry-6-piece-set
 
2021-01-24 3:37:15 PM  
2 votes:

Psychopompous: No, I'm sorry, but I tried a brass brush on cast iron and it leaves a brassy film on the metal. Brass cookware has to be sealed in tin before cooking in it, so it follows that smearing brass on a cooking surface is bad. Just clean thoroughly before seasoning. The steel wire is softer than cast iron, so you really can't screw up the surface of the cast iron. It leaves a lovely burnished finish, while preserving the texture from the sand casting.  Definitely follow shop safety protocols. Goggles, dust mask, gloves, and a shirt you don't mind getting filthy with rust dust. I buy cast iron pans and decorative cast iron at flea markets and estate sales and fix them up on a regular basis.


ah, tyty.
my apologies for misinformation, then!

I both bow and hat-tip to your superior experience! (I know, we're still stuck in a bizarre timeline where #poeslaw is meaningless, but I do actually sincerely mean all of the above.)

also, lol, yes a thousand times yes - "do you have a shirt you hate? good!!! wear that."

here... here is a very, very normal and safe and not at all filthy thing we all do in our kitchens, right? right...?!

Fark user imageView Full Size
 
2021-01-24 3:30:40 PM  
2 votes:

ShavedOrangutan: rukie: Well to remove seasoning, just out it in the oven in the self cleaning mode. It'll cook off.

If you want an incredible pan though, sand through the grits to a mirror finish. Then season.

In the old days cast pans didn't come with a very smooth finish, so they'd surface them smooth.

Today, casting a lot better and they don't bother post finishing. So a pan from 1880 might be smoother than a new pan today.

I also like to use beef suet for seasoning.

Agreed with the above.  The sanding isn't to remove the seasoning, it's to do a proper finishing of the cast iron itself.  Get it to a mirror finish with the sander and reseason and it'll be as good or better than a teflon pan.

Think of it like resurfacing a brake disk.  You can scrub it with cleaner all you want, but unless you grind it down to a better finish, it's not going to be where you want it.


...and then you have to bed-in the rotors again by getting the brakes up into the temperature zone where pad material deposition occurs, in a controlled manner.

Kind of like seasoning a pan.

/woah
 
2021-01-24 3:03:03 PM  
2 votes:

grokca: I never sand mice, it pisses them off.


Try the oven cleaner. Also pissed off mice are not really a problem.
 
2021-01-24 2:47:04 PM  
2 votes:

tintar: phlegmjay: riffraff: Why are you removing it? If you need to, the self-cleaning mode as said above is a very easy way to do it.
Re-season with flax-seed oil in the oven at 400.

Flax seed can lead to layers of seasoning that flake off. I know this from experience, as I seasoned all of my pans with flax seed oil after likely reading about it from the same source you did. Some of them stayed fine. Others flaked a little. And one flaked a lot. Better to go with canola or other neutral oil.

huh, tyty for that tidbit! I never buy the stuff 'cos it's always so dingdanged espensivo, but I've wanted to.

generally I just use grapeseed oil when I can find that stuff on sale.

the flaxseed itself (whole or powder, dealer's choice) is useful, though, to keep around as an emergency egg-substitute in a pinch. not because I am a vegulon (I mean, I am, but... I eat eggs, love eggs...) - but because sometimes you accidentally ran out of eggs (I know, I know, I am a monster. an abomination. pro-tip: never run out of eggs.)


WHAT KIND OF MONSTER RUNS OUT OF EGGS?
 
2021-01-25 8:44:52 PM  
1 vote:

rohar: EdwardTellerhands: pheelix: EdwardTellerhands: ...About 5 years ago cast iron  collecting turned into a hobby for me. I come across a lot of high quality mid-20th Century unmarked American made cast iron when I'm hunting for the rarer stuff. If it's under $10 and isn't warped, pitted, or cracked I buy it no matter what. They're the ones I'll clean, season, and give to a relative or friend who says "I've always wanted to try cooking on cast iron".

Well, that's you, though. There are people who buy new Lodge skillets and resurface them, for whatever reason. Maybe they don't like having "used" stuff; who knows?

I'll gladly admit to buying new iron and resurfacing it.

Turns out I didn't have any iron griddles for my grill.  It's a big surface, so big griddles seemed necessary.  Found a couple of cheap Chinese 17" x 17" griddles online.

Iron's iron, so we're off to a good start.

But the surface was absolute ass.  Neat thing about liking to cook AND building race cars, there's a knee mill in the shop.

20 minutes later, they're perfectly smooth.  Fly cutters and polishing pads for the win.

After seasoning, they're like glass.  Might have overshot the goal.  Now I have to chase eggs around with the spatula 'cause they don't stick at all.


Using a fly cutter on a cast iron pan? *blink*
 
2021-01-25 1:03:10 PM  
1 vote:

EdwardTellerhands: pheelix: EdwardTellerhands: ...About 5 years ago cast iron  collecting turned into a hobby for me. I come across a lot of high quality mid-20th Century unmarked American made cast iron when I'm hunting for the rarer stuff. If it's under $10 and isn't warped, pitted, or cracked I buy it no matter what. They're the ones I'll clean, season, and give to a relative or friend who says "I've always wanted to try cooking on cast iron".

Well, that's you, though. There are people who buy new Lodge skillets and resurface them, for whatever reason. Maybe they don't like having "used" stuff; who knows?


I'll gladly admit to buying new iron and resurfacing it.

Turns out I didn't have any iron griddles for my grill.  It's a big surface, so big griddles seemed necessary.  Found a couple of cheap Chinese 17" x 17" griddles online.

Iron's iron, so we're off to a good start.

But the surface was absolute ass.  Neat thing about liking to cook AND building race cars, there's a knee mill in the shop.

20 minutes later, they're perfectly smooth.  Fly cutters and polishing pads for the win.

After seasoning, they're like glass.  Might have overshot the goal.  Now I have to chase eggs around with the spatula 'cause they don't stick at all.
 
2021-01-25 12:36:01 PM  
1 vote:

T Baggins: I've read that you can destroy the seasoning on a cast iron pan by leaving it out for shiatty roommates to use. They'll simmer an acidic tomato sauce to partially dissolve the seasoning, then soak it overnight to coat it with rust.


Sure is a lot of nonsense in this thread.

https://www.seriouseats.com/2014/11/t​h​e-truth-about-cast-iron.html

http://sherylcanter.com/wordpress/201​0​/01/a-science-based-technique-for-seas​oning-cast-iron/
 
2021-01-25 8:25:44 AM  
1 vote:
Throw it in the fire pit for a few hours the coals will strip it. Sand it to fine then use a high temp oil to reseason.
 
2021-01-25 3:41:34 AM  
1 vote:
Ok, so no one uses some sort of power tool to clean bathroom tiles?
Everyone scrubs by hand like peasants?
It's 2015, fcol!
 
2021-01-24 6:28:50 PM  
1 vote:

tintar: oh wow, a fellow-soul!!! you are now in green-3 as, "much crispy Stellas" - much respect!



Livin' At the Corner of Dude & Catastrophe
Youtube CEzv_QHVPq4
 
2021-01-24 4:47:15 PM  
1 vote:

rosekolodny: Mambo Bananapatch: grokca: I never sand mice, it pisses them off.

Try the oven cleaner. Also pissed off mice are not really a problem.

You sound like someone who's never been bit by a mouse.  They give it their all.


...man, Fark parties are wild
 
2021-01-24 4:13:33 PM  
1 vote:

tintar: Xcott: Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.
2.  JUST COOK YOUR GODDAMN FOOD ON THE GODDAMN GRILL
4. Turn off gas grill.

My method is clearly superior.

FTFY.  How do you get a great crust on a steak?  Option 1:  get a really hot fire going and put a crust on the steak.  Option 2:  "Oh you need cast iron from the 40s you need to go to swap meets like this amazing one I found by the river and oh it has to be mirror smooth here's how I prepare it and then continually maintain it I do what this guy does in the YouTube video but his temperatures are all wrong and my method only takes three days...."

although... I am very curious to know your secret step 3!

does it involve profit? or extra-sooper-sekrit garage-beers? or owls? please say it involves owls!!! and why do you hate charcoal so very, very much?

I do also admit to curiosity about people who sous-vide their ribeye/whatever and only then sear it afterward. never had that method.

or I guess you can just leave the sear off, so that it goes... *PLORP*
(Narrator: don't forget *GLIGGLE* too!)

[Fark user image 700x715]

/ha ha ha, creation-myth


....and I apparently get to be one of the 10,000 today, as I didn't realize I was an Achewood fan. Thanks! Gotta go read a ton of Achewood now.
 
2021-01-24 3:45:11 PM  
1 vote:
I just use the sandblaster at work, then re-season with lard.
 
2021-01-24 3:11:55 PM  
1 vote:

Xcott: Marcus Aurelius: 1. Turn gas grill onto HIGH.
2. Throw in the cast iron.
3. Drink 2 beers.

2.  JUST COOK YOUR GODDAMN FOOD ON THE GODDAMN GRILL
4. Turn off gas grill.

My method is clearly superior.

FTFY.  How do you get a great crust on a steak?  Option 1:  get a really hot fire going and put a crust on the steak.  Option 2:  "Oh you need cast iron from the 40s you need to go to swap meets like this amazing one I found by the river and oh it has to be mirror smooth here's how I prepare it and then continually maintain it I do what this guy does in the YouTube video but his temperatures are all wrong and my method only takes three days...."


although... I am very curious to know your secret step 3!

does it involve profit? or extra-sooper-sekrit garage-beers? or owls? please say it involves owls!!! and why do you hate charcoal so very, very much?

I do also admit to curiosity about people who sous-vide their ribeye/whatever and only then sear it afterward. never had that method.

or I guess you can just leave the sear off, so that it goes... *PLORP*
(Narrator: don't forget *GLIGGLE* too!)

Fark user imageView Full Size


/ha ha ha, creation-myth
 
2021-01-24 11:59:44 AM  
1 vote:
Don't buy Lodge cast iron. It's crap.

Browse some antique stores or go to EBay/Etsy and find some pre-1940s cast iron. Griswold and Wagner are both great; older pans have a ring and number. They are lighter weight for everyday use (go figure), and the surfaces are so smooth that bad seasoning can be gently scrubbed off with steel wool and re-done. I've rehabbed three now, and I don't use anything else.

Even if the surfaces are pitted and imperfect, they hold seasoning beautifully. You can see your reflection.
 
2021-01-24 10:26:56 AM  
1 vote:
Also, my oven is a dinosaur, it has no self-cleaning option
 
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