Cleaning a rusty ci griddle

Hi,
A friend gave me a free Wagner CI griddle. One side is flat, back side has ribs. This is the side that is completely covered in rust. Obviously griddle needs to be cleaned and seasoned. What are your experiences and recommendations for removing the rust?

Thanks,
Jean

 

Hey everyone,

I'm a novice ( approx 1 year) & picked up most of my " Cast Iron " to use with my " Raindrop " for camping. I've learned alot from the " Camp-cook.com website ", along with some hands on , trial by Fire (burnt my hands alot).

This is how most of my " Flea Market Finds " look!
I.E:

They are usually " Rusted " with lots of old burnt on " Cooking Grease & Soot "


I scrub them up a bit (scotch brite pads) to get some of the loose " Rust & Residue " off, & then place them inside my " BBQ " to burn off all of the old grease @ " Very High Heat " (500++)


Let cool & then placed inside of an old plastic ice chest, submerged with " 50 % Vinegar / 50 % Water " solution for a few days ( 1-2 ).


Removed and scrub again (Scotch Brite Pad & Wire Brush) to remove any " Rust " or unwanted scale, etc.

I then dry them over the stove & spray on a light coat of " PAM " , & rubbed in with a cloth, while its warm to the touch.


It's back on to the " BBQ " to cook for approx one hour @ 450- 475 degrees (under 500,on my BBQ Thermometer Reading), remove & spray on another coat of " Pam "..., to cook for approx 2 hrs.. or until its a " Hard Dark Coat ", which almost looks & feels like a painted surface.


I just did this lid last weekend, with two coats of " Pam ".

My " Five dollar lid " , looks almost like new !!



A previous project

You could do all of this inside of your kitchen Oven .. but make sure you can tolerate the " Smoke " from the " Burning Grease, oil / Reseasoning " process. My girlfriend can't stand the smell of " Burning Grease / Oil "..

L.M.

 

Jean,

The best way to remove all the rust is electrolysis and it works great. Google CI rust removal for specifics. Or you can grind it all off or leave some on.

Hilditch

PS: Unless completely carbonized with each use, Pam has an ingredient in it's propellant that eats seasoning faster than one can create it. Beware of Pam.

 

Thanks for the responses. Have read on various cast iron forums about severe rust removal options: electrolysis, lye bath, and vinegar/water bath. Going to exployre the electrolysis option first. Hope dear old brother has the necessary equipement. Will keep you informed of the progress.

Also have a 1968 Sears coleman white gas lantern and a 3 burner coleman stove to refurbish. Expanding my knowledge base!

jean

 

Hi all,

I'm currently deciding " IF " to invest in an " Electrolysis " system , " IF " I decided to getting into serious " Collecting ".. ?

But for now .. it's just plain old simple elbow grease.. & a liitle Vinegar/Water & not much invested.
Simple, simple , simple.

Again, it could all be done in any " Kitchen area " , no harsh solvents or fumes to worry about,

p.s.: You could also have it " BEAD/ Sand Blasted " ..

L.M.

 

George,

Found a pound block of beeswax. Expensive in my opinion at 14.00

What is your method of applying beeswax to CI?
Assuming rub onto warm CI. What tricks have you learned?

Jean

 

Hey all,

Just sharing some additional info:
Wagner & Griswold Society
" Seasoning Cast Iron
You know we all have our own ways and methods to season, but the method below has been used by many collectors and cooks alike and it appears to be the BEST for seasoning.

Take the extra time to actually season in the oven as makes a world of difference in the end result.

Once a piece is fully cleaned and dried put it in the oven "naked"; no oil of any kind and heat it to 450°F. Leave it in long enough to just reach that temperature. Be careful and remove the piece from the oven and let it cool to where you can just handle it. This step works great for slightly darkening the peice and giving it a uniform appearance. No one likes a spotted or zebra stripped piece. Use Crisco shortening only and use a cotton rag (t-shirt) to apply a thin/very light coat on the entire piece. If there are tight nooks and crannies to fill in, use a Q-tip.

Once completely and lightly coated (note: we stress a LIGHT coat), put it back in the oven at 400°F for 30 (use a timer) minutes and at that point turn off the oven and leave it in the oven till it cools on it's own.

When you remove the piece it will have a nice dark brown uniform pantina that shines brightly.

You can repeat with one or more coats of Crisco, if you like, but you'll be happy none the less. "
http://www.wag-society.org/Electrolysis/seasoning.php

Do a little research, which will help you decide on what best fits your particular needs or requirements..!

" It is the mark of an educated mind to be able to entertain a thought without accepting it. - Aristotle "

L.M.

 

Gee I was having George withdrawls.

Have used the BW a few times this weekend seasoning a chicken fryer I found. Will find a dedicated BW cloth to use. The BW has a nice aroma.

BTW are you renting the 560 for Campi Inn weekeng? Hope you are coming, will be lovely shaking your hand and watching your dog cook!

Jean

 

Hey, George - I cried last year when my cat died, so I'm feeling for you...