Prep time: 1-2 days
How to strip and re-season cast iron pans
Supplies:
- Gloves, 1 pair
- Safety Glasses, 1 pair
- Easy off oven cleaner, 1 can
- Trash bag, 1
- Stiff bristled Brush, 1
- Baking powder, 1 box
- 5 gallon bucket or wash tub, 1
- Spray bottle, 1
- Standard Vinegar, 1 gallon
- Flaxseed oil pure organic cold pressed
- Shop paper towels or good quality paper towels
DIRECTIONS:
*If your pan is in fairly good condition then you can skip directly to the 50/50 water vinegar bath, however the Easy-Off oven cleaner step makes removing the old seasoning much easier
** Mandatory.... when using the Easy off cleaner ALWAYS wear gloves and eye protection. The same holds true when handling and washing off the EO foam.
Part 1 - Stripping old Seasoning Crust/Rust
1. Spread plastic trash bag open, put pan face down in bag and and spray with Easy off oven cleaner.(Make sure when you use the oven cleaner that it is in a well-ventilated area, this stuff really stinks to high heaven) Don’t get stingy with the spray, really foam it up good. Flip pan over and repeat foaming application to the other side. Tie trash bag up and let it set for a minimum of 24 hours.
Pull pan out of bag (wearing gloves) and rinse old seasoning, crud/rust off with water. Give it a good scrubbing with the stiff bristled brush and dawn dish soap
* This step can be repeated if you have stubborn cruddy Seasoning on your pan
2. Mix 50/50 vinegar and water solution in spray bottle.
Put pan in bucket and spray down with the 50/50 solution and let it stand for 15 minutes and then give it a good scrubbing with your brush. Repeat two more applications and scrubbing
Rinse pan with water sprinkle pan with baking soda to neutralize vinegar. Then wash well with dawn dish soap.
Dry completely with towels and place pan in preheated 200-degree oven for 10 minutes to complete drying
Part 2 - Seasoning the Pan
1. As soon as the pan is pulled from the oven and is completely dry...Immediately and vigorously massage a coat of Flaxseed oil to the complete pan. (If this is not done immediately, flash rust will occur)
2. Let pan stand a few minutes and then take your paper towels and aggressively wipe the pan down. You want to try to remove all the oil (you won't be able to but try) there will only be a microscopic layer of oil remaining and this is optimal. If coats are too thick, they will flake off later and not be as durable. "Less is More"
3. Place pan in oven @ 450 degrees and let bake for 1 hour * CAUTION!!! the pan will be super nova hot... it actually scorched my regular pot holder... EXTREMELY HOT
4. Let pan cool to the touch (I set mine out on the BBQ grill to cool... that's when I scorched the pot holder)
5. Re-coat pan with flaxseed oil then vigorously wipe all oil off and back in oven @ 450 degrees for another hour.
Repeat flaxseed oil application and baking 5-6 times
If everything is done correctly you will end up with a nice dark durable semi nonstick finish for years to come and remember to use cast iron cooking best practices to keep the finish optimal.
*** when baking the flaxseed oil on it will smoke and is kind of annoying but that is the polymerization process to make a durable long-lasting Seasoning, so if you have a vent hood on your oven turn it on during this part of the process.