Suggestions on restoring a cast iron griddle

[arch stanton]

I came across this old griddle in some stuff I inherited and was wondering if it could be brought back to working condition. Its pretty rusty but it isn't pitted anywhere. So do you fellas have any tips or insight on how to get it up and running?

Its already got me thinking about some bacon and eggs!

 

[Wyo]

Clean it thoroughly with steel wool soap pads (SOS), be sure you get all the rust off. Then heat it evenly to medium heat and coat it with a good, clean cooking oil like canola. Let it sit and soak into the iron, then let it cool and wipe it out with paper towels. You might need to do that several times to get it properly seasoned, but we did one that was in much worse shape and it cooks wonderfully now.

 

[2fingers]

I would scrub it with a mix of corn oil and coarse salt, using a paper towel. When clean add some clean oil and heat up till it almost smokes the oil, let cool and dry with paper towels. You might need to oil and heat a few times to reseason the grill.

 

[mtgianni]

Cola will remove the rust safely then process it as Wyo & 2Fingers advised.

 

[G-Mac]

Cup style wire brush mounted on a 4-1/2" angle grinder will make quick work of the rust. Don't forget eye protection.

 

[HAWKEYE10]

I don't think I would use steel wool on it. You might have tiny particles left behind that would rust or get mixed in with your food. Don

 

[gizamo]

I would clean as suggested and use Bacon grease to oil. Put it in your oven and set the oven to 350. When it is up to temp, shut the oven off and let it cool down inside the oven. Might take several tries.

How big is thar griddle? Any markings?

 

[walnutred]

Last time I cleaned and cured one I used my propane grill. It can be a smokey process.

 

[jeepjeepwhat]

What he ^ said. It can get very smoky when seasoning cast iron. I also use my outdoor grill. Do some online research on seasoning cast iron, there are a couple of different techniques. But they are pretty much all the same. Grease, Heat, Repeat.

 

[enfield]

Check the Lodge site - they have a process they recommend for their cast iron. Very similar to what's already been listed.

 

[Maddog 521]

The best way to remove the carbon is LYE. One can of lye in a 5 gallon bucket and let it soak. White vinegar will remove the rust. Do not leave it in the vinegar for a long period as it will eat up the iron. Since it is pitted it is a user rather than a collectable piece so a wire wheel can be used. Before you season it wash it with hot water and scrub it with Bon Ami cleaner. Rinse it with "cold" water (cold water prevents flash rust) and dry it good. Spray a "light" coat of original PAM on both sides and wipe off the excess. Have your oven preheated to 400 and place it in there for about 1 hour. Check it often to be sure the Pam is not pooling. You might have to wipe any excess oil off. After an hour turn off the oven and let it sit in there to cool.
You can do the seasoning process more than once if needed. There is more info about cast iron here----www.griswoldandwagner.com---

 

[Dashriprock]

That's a Griswold -- nice score!

 

[arch stanton]

Many thanks for all the advice, fellas. I'm glad to hear you think its not too far gone.

Gizamo, it measures approximately 10 1/4 by 21 3/4 inches. Its marked "Cast Iron Griddle Griswold Erie PA USA". Thanks in advance for any info you might have on it.

 

[gizamo]

That is a good size one!!! Bound to be of some value....

Take a pic of the marking and post it...we can determine it's era from the mark.

Giz

 

[NMPinNYC]

I'd bet that the folks at Griswold would be glad to recondition that beauty for you. I consider that your best COA, IMHO.

 

[gizamo]

My best griddle would be this commercial version. As far as we know, the only one extent. About two feet deep and thee feet wide, it is the number of burners that make it unique.

 

[CAJUNLAWYER]

That is a good size one!!! Bound to be of some value....

Take a pic of the marking and post it...we can determine it's era from the mark.

Giz

Looks like you're using the single serving size

 

[arch stanton]

Ok Giz heres a couple pics of the markings.

 

[dcxplant]

+1 on the seasoning tips.

You may want to skip any soaps. If soap soaks into the raw cast iron, and you season on top of the trapped soap, you will taste the soap until you strip it, clean it with hot water several times, and re-season. For bad soiling, heat the skillet until medium hot, and douse it with tap water while scrubbing. Use caution here, too hot a pan and water that is too cold will crack the skillet. Medium hot pan, and tepid tap water. The steaming action lifts out impurities really well, and will remove any old seasoning so you will be left with an even surface to season without little ridges from new seasoning on top of old.

When I'm done cooking, I run it over to the sink and immediately rinse out with plain water, dry it off, and coat with oil like a gun; just a give it enough oil to leave a sheen. I never use soap with cast iron. Just hot water.

Once it's seasoned well (heck season it as many times as you can), it will be a better non-stick surface than anything chemically made. My eggs slide right out.

Have fun and happy cooking!

 

[labworm]

Cast iron pans and griddles are the only ones I cook with, for many moons.

Put that griddle under some really hot running water and use a piece of Scotch Brite No Scratch Multipurpose scour pad, just cut one in half. Don't use anything with steel wool and soap.

Give it a good scrubbing, both sides. Dry the griddle, put on stove top, set heat to low, add some white lard and let melt.
Then place in the oven at 300 F for 1 to 1 1/2 hours.

Remove let cool, wipe excess oil with a paper towel. Then add bacon and eggs.