How I recondition my Field Cast Iron #8 Pan with Easy Off

[@Bill24558]

I have used the self cleaning feature of my oven and had great success with the cleaning process. No chemicals, set it and forget it, shorter time frame and it was complete in one cycle. I would like to see a side by side with this method vs easy off. Thanks for all the great content.

[@Cook-Culture]

Thanks. Yes, in the works

[@1010LouMary]

Truly appreciate the dedication to your craft.

[@Cook-Culture]

Thanks! It's a lot of fun.

[@chongli297]

Hi, I wanted to note: Easy Off is really just lye solution in a spray can or spray bottle! It should be considered just as dangerous as a lye bath, especially for your eyes and lungs. When Jed says "use only in a well-ventilated area", treat that safety advice very seriously! I would even wear safety glasses and a mask while doing this outdoors! Personally though, I prefer the oven self-clean feature. I used Easy Off to clean my oven one time and was very careful about ventilation (using a big fan to blow air directly out the front door) and I still developed a scratchy cough that lasted for several weeks. Nasty stuff!

[@DSMLivin]

I use a razor blade designed for a scraper. It won't scratch the finish and takes the remaining carbon off. I do this often, and I haven't had to strip my #10 Favorite Piqua Ware down in 20 years. Great video.

[@Cook-Culture]

Nice!

[@bryanjbh]

Why didn't you boil white vinegar as you did with the carbon steel pan?

[@christophertaylor5403]

I like putting in the oven clean mode just saying.

[@gardeningandgrowing6357]

Great instructional video. Try an SOS pad when scrubbing after the oven cleaner. Does a good job and won’t scratch up the skillet.

[@reddor5532]

Hi, this is very helpful. I have an old Lodge pan to recondition. I will use the Easy Off process with some type of wire wheel.. On the condition process you described here, 550 degrees? I thought you said on a different video NOT to exceed the smoke point of the oil being used. Did you do that here just to get the black color? So it is ok to exceed the smoke point? I considered you to be the best source of information on seasoning cast iron and carbon steel, now I am not so sure. Please clarify the seasoning temp recommendations. Help me out.

[@DrGonzibert]

Hi! In Italy lye mostly comes in powder or flakes. What’s the right lye percentage in a water solution for this job? Would you recommend lye bath for a mineral b as well? Is it safe for its enameled handle? Thank you

[@michaelmulligan502]

The focus of this video was cast iron pans. Do you recommend using easy-off on carbon steel pans? After about a year or two I am getting carbon build up in the corners and up the sides of my carbon steel pans.

[@gardeningandgrowing6357]

Easy Off will work. Same concept.

[@Cook-Culture]

Hi, if it's just a bit of build up, try simmering in white vinegar first. If that doesn't work as expected, try oven cleaner.

[@scottmclagan4276]

Nice. If you have the option, a wire wheel with a 4.5" grinder works well. Quick. Literally minutes. Wear saftey glasses, long sleeves, etc.

[@jtaylorstudios]

Do you let the pan cool after removing from the oven before applying the next coating of paste?

[@jerryhermann7233]

Well i overheated my carbon steel 12" and lost alot of seasoning, so its time to strip her down. Not sure on the brand, but it is super thick. Maybe even 3/8". Probably not that thick but almost as thick as a cast pan. Its french, amd vame in a brown paper bag. I use canola oil from day 1 to season it. I learned to wait till the oil smoked then off the heat. Id put it in the oven to cool down. Did yhis 3 times amd started to cook on it. Was a great pan till i over heated it. Is the wax better than using canola oil? Its only 4 or 5 years old. Lime i say it heavy. Like the diffrence between a sherman tank and a tiger tank. Its not a spinner on the stove top lucally. Was like $65 comes to mind. Well im good at wrighting novels, but decided to give ya the unabridged story.

[@bambikiller338]

They have first casting editions that were made before that wheat.

[@julianvickers]

What are your cooking habits that led to so much carbon buildup on the helper tab?

[@Cook-Culture]

That came from being used in a commercial kitchen.

[@billmoody9736]

MY experience is if you use a brass brush too much a gold-ish brass color can be imparted to the cast iron - I now use only a stainless steel brush and never have that problem

[@Cook-Culture]

Good to know

[@kurtsargent2510]

Hi! Didn't you strip a pan to metal by simmering vinegar?

[@ravenraven5689]

This what I know.. My understanding it's better than heavy chemical in oven cleaner... 🤷🏻‍♂️

[@Cook-Culture]

Hi, vinegar works great with light build up.

[@ArmadilloGodzilla]

I have successfully used a paint stripper wheel attached to my cordless drill. Bare metal clean in a few mins.

[@Cook-Culture]

I have also used that method on cheap cast iron. This is not an item for that method.

[@christophertaylor5403]

I have 2 of that brand i like a lot

[@christophertaylor5403]

Too many chemicals who knows what that does to the safety of food cooking later

[@kellyDavies-Corlin]

I love your store, shopped at lonsdale. Def sad wen you relocated. Anyway. You talk way too much about what you love. Very nice but we are interested in our cast iron pan. Mine 12 lodge love. Cud be condensed. Less tally, more fact. Still really like you and your store. Just sayin.