What does that process look like to turn it from that into this
The majority of the black crusty crap on the pan was ages-old layers of carbonized oil. Likely the customer was using a poor oil choice for higher temperature frying and cooking, like EVOO, which would cause more and more layers to build up over time.
I got a large 44gal tote and filled it about to where it could cover the pans, then added sodium hydroxide crystals to it. Exact measurements vary on quantity of water, ambient temperature, length of soaking, etc. NEVER ADD WATER TO SALT, start with water then salt after.
The lye bath got rid of the majority of the gunk, and using a wire scouring wheel on an electric drill (WITH GOGGLES ON) finished the job.
Following this, I seasoned with two layers of homemade ghee.
Not OP but when my pans got shitted up like this by crappy roommates I put the pans in the oven on the clean function. All the crud was carbonized. I then wiped off the ash, seasoned them with shortening, and baked them for a bit. You have to touch up the dry areas for a bit after with more oil but eventually the pan ends up properly seasoned with use
Pro tip: do this in the winter so you don’t make your house 100 degrees in the summer
You should never use the clean function on the oven, even for cleaning the oven. It can severely limit the lifespan of the oven as well as cause other issues (especially if you have birds or other small animals).
Nice work! Cast iron truly is the opposite of planned obsolescence.
There’s a reason they started selling pans where a single scratch makes people replace them…
A lodge would last a century, probably longer unless you stored it in salt water.
Ironically the only reason Lodge can be as big as they are today, is most people don’t have a cast iron pan.
I got a big one and a small one. They’re awesome and highly recommended, but I’ll never ever need to buy from that company again now.
