Don't even blast that thing. just stick it in the self-clean cycle in the oven, pops out like new.
Some cast irons cookware just cannot be seasoned. This most often happens with the newer ones from Vietnam and China but I have had old heirloom types which were impossible too. Toss the 9" loser and buy a 9" Lodge pan to replace it.
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
Don't even blast that thing. just stick it in the self-clean cycle in the oven, pops out like new.
Lodge cast iron is still made in the USA and (here's the interesting part) Walmart carries them.
I think there is also another brand made here. Name slips my mind. Something Forge.
We are here on Earth to fart around ......Kurt Vonnegut
You can be anything you want......As long as you don't suck at it.
USAF 98 Bomb Wing 1960-66 SMW Lu49
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
Look in places like Goodwill for an old Griswold.
If you can't fix it with JB Weld, Duct Tape, and Ty Wire it has to be replaced.
No good deed goes unpunished.
If you want to take off friday to go fishing then make sure you train your helper right.
Does anyone use Winco pans? They've got pre seasoned and not pre seasoned pans, my mom uses both types and I've never heard anything negative from her. https://mcdonaldpaper.com/cooking-equipment she bought them here on sale as far as I remember.
Yes; Chinese cast iron is always hit-or-miss - and mostly misses in my experience.
Lodge pans all just work - so maybe they are made in America. <g>
My suspicion is that a non-season-able cast iron pan is just a poor quality cast iron - it wouldn't surprise me even sightly if the Chinese intentionally adulterate their metals to reduce production costs or something.
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
I have a nice wagner that is always seasoned great, even if I use a little soap. And I have a crappy no name pan that won't stay nicely seasoned no matter what I do...
Would saved bacon grease work you think?
I know the following method of scrubbing. You need water, a 9% vinegar, baking soda.
Pour equal shares of water and vinegar into the pan to be cleaned - there should be enough, but do not pour it to the very edges.
Place the pan on the fire and heat its contents to a boil - as a result, the soot should partially come off.
Remove the pan from the fire and add 2-3 spoons of baking soda - the contents of the pan should actively boil. The resulting neutralizing reaction will dissolve the soot. After this, it remains only to wash the cleaned dishes and wipe thoroughly with a dry cloth. If particularly stubborn stains remain, they can be covered with baking soda mixed with a few drops of water. After that, leave the pan for some time for the reaction to take place.