I’m trying to strip and reseason a couple of cast iron skillets
I'm following these steps:
1. Spray skillets with Easy-Off oven cleaner, wrap in plastic, and leave overnight.
2. Rinse them off and scrub anything left on the skillet with 000 steel wool.
3. Thoroughly dry and heat them up in a 200F oven.
4. Once the skillets are dry and thoroughly dry, wipe them with Crisco and then wipe off any excess.
5. Put back in the oven upside down and raise the temperature to 350F for 1 hour. At the end of the hour, turn off the oven and let them cool.
1. Spray skillets with Easy-Off oven cleaner, wrap in plastic, and leave overnight.
2. Rinse them off and scrub anything left on the skillet with 000 steel wool.
3. Thoroughly dry and heat them up in a 200F oven.
4. Once the skillets are dry and thoroughly dry, wipe them with Crisco and then wipe off any excess.
5. Put back in the oven upside down and raise the temperature to 350F for 1 hour. At the end of the hour, turn off the oven and let them cool.
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Put them in an oven on self clean mode to strip.
Remove slag and burned nasty.
Put on a very thin coat of flax seed oil.
Put in cold oven and set to 500 degrees.
Once it reaches 500 degrees, turn off the oven.
Leave the pan in the oven until cool.
Repeat flax seed oil treatment 5-7 more times.
You make a polymer non stick coating.
That would require me having an oven with a self cleaning function. Besides, the Easy Off worked very well. It just needs time.
On October 19, 2014, at 8:07 PM, "Google+ (Nathan Balyeat)" <****@**> wrote:

Put them in an oven on self clean mode to strip.
Remove slag and burned nasty.
Put on a very thin coat of flax seed oil.
Put in cold oven and set to 500 degrees.
Once it reaches 500 degrees, turn off the oven.
Leave the pan in the oven until cool.
Repeat flax seed oil treatment 5-7 more times.
You make a polymer non stick coating.
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Also, I'm following the seasoning process of someone who collects cast iron cookware.
As am I.