cast iron frying pans and iron manifolds

hey I just discovered something useful, We had a bunch of 100 year old MADE IN USA cast iron pots and pans, they had a lot of rust, after scrubbing the living daylights out of one with steel wool, and getting lousy results, I started searching the internet, Said to use salt and oil, and a paper towel. I was a bit skeptical, but I tried it and WOW!! came right off. It said to just wash off the salt after cleaning with water. Any reason this wouldn't work on old cast iron manifolds? season with a bit of oil and wipe off just like a cast iron pan? just wipe down with light coat of oil from time to time? I thought these would never clean up, and it came out really easy. re seasoning them right now, wanting some real biscuits here.

 

Try it and let us know?

Let us know how the manifold roast turns out, too.

 

might throw in a little garlic for those fussy pallates . good post will try it on some of my manifolds.

 

I have an old one thats been rusting outside for a while, perfect experiment for it, ill' try it later.

 

Electrolytic rust removal overnight worked like a charm on my rusted cast iron exhaust headers, with no effort at all.
I've used that method with every other rusted iron ever since.

 

Leave it to the GA boys

How about sending some of those biscuits my way. Maybe some corn bread to.

 

I think this method might preserve the look of the manifold without stripping it down to bare iron, they will just rust right up again if they are taken down that far, and lose their character.

 

I'm lovin my cast iron pans. I found a set of 8 pans and a 4 quart dutch oven at a yard sale and the dude said he tried to cook ann egg innit and it stuck real bad. $10.00 later I was haulin **** to the car with the mother lode. Seasoned up and better than teflon. I'm thinkin bisquits too now.
Is there a thread about "motor cookin"? Not cooked motors.
How would the manifold smell and what would you use, olive oil? Corn oil? Shortinin?

 

The old ways are the good ways. I use only cast iron pans to cook with, in the '50's it was rumored that teflon caused cancer, so I avoid it.
Lostforawhile,,You used olive oil or an oil that's OK'd for consuming to clean them?
Pennzoil fried steak.

 

Don't forget the Red-Eye gravy.

 

My process for seasoning old cast iron is wire wheel air tool to take off the rust. Oven set at 400 degrees, exhaust fan on. Wipe lard on cast iron. Get an old cake pan and cover it with aluminum foil. Put pan in oven. Put cast iron on pan upside down (to catch the excess lard oil). It will smoke. Bake 30 min. Remove. Let cast iron cool to room temp. Repeat. I do about 4-5 coats.

 

I shouldn't have read this while I was hungry.........now I want biscuits/

 

uuuummmmm biscuits and gravy.......doh!

 

longhaul truck drivers in Australia have perfected the art of engine cooking. get your meat or whatever, wrap in about five layers of foil, put on the engine and drive for an hour...

 

And how long have you been a bachelor? LOL

 

this tech should at least get something for being the tastiest!!!

 

fumes produced by an overheated teflon pan are deadly- especially to birds - go to any exotic bird forum, and you'll find out right quick. Teflon pans and Parrots do not mix.

 

It's better to bbq them...

 

Several guys over on the Stovebolt.com have recommended this stuff. Supposedly keeps them looking like new, recoat every year or so..... maybe it's just lard!!!!

http://www.calyxmanifold.com/

 

MMMMMmmmmmmmmmmmmmm laaaaaaarrrddddddddddddddddddddd.
Google; Heartattackgrill.com
And if you motor cook dont get to point B and forget the pork steaks and potatoe wrapped in foil for 3 days in the So Cal August.
Dont ask how I know.

 

Years ago in another job life(monument work),I'd blast metal as well as the granite and marble/slate/limestone.
Aluminum carborundum grit(something like that)that was reeeeaaaaaalllly hard.

Anyways,this family had a chicken-frying concern locally and brought their iron skillets in to be abraded.They were clean,no food debris and didn't need to be peened?
After a somewhat heated discussion,me not wanting to blast them and he wanting them done,I gave in and dusted them gently.
I told the guy he'd better boil them out as the iron was porous and the minute grit particles might hang up in the pores of the skillet to cook out into the chicken later?

Jet ahead to a few years ago.I overheard a guy saying he ate some of the respective
chicken from the group in question and "it was like chewing hard sand."
Uh oh?

My grandparents swore by boiling their skillets in their big iron kettle and seasoning any new pan into the fold when they bought them.
No gritty food either.....

 

I just used saved cooking grease to season them, on the manifold any kind of light oil rubbed in and wiped off should do the trick, it will smoke but i think this produces the dark looking metal that protects against rust. If you season your manifold with lard, you will just want to drive to the nearest place and eat breakfast!!

 

these were my wife's grandparents, i have these and I found one stamped made in Korea, you can tell the weight difference between the two.

 

Hey Dude, How can you forget dinner?

 

Mom and Dad did that back in the 70s when we traveled a lot, in an old dodge van with the engine between the seats. I just thought it was a redneck thing? Hmmm...interesting...

 

It always amazes me all the cast iron frying pans I see at automotive swap meets.

I have even picked up a couple of old rusty Griswold pans and skillets and put them to good use,,I sandblast them and then wipe them down with oil/lard and season them in a hot oven.

Talk about some good cornbread! HRP

 

Red-eye gravy, made from squirell,yum!!

 

lostforawhile,
The family I spoke of are still using them and I believe the skillets were all Griswolds.
Sorry,nothing foreign in the bunch...

 

My Brother got me a book called Manifold Destiny. it is all about engine cooking. So I was reading it @ my grandpas house and he saw it and started laughing. he was a rock driller and had the welder make a pan that sat on the combo genset/air compressor they used. he cooked his lunch on it for years...
Ever since I have been cooking on all my long trips.

 

my grandpa from arkansas swore by squirrel gravy. he said "it was so good, your tongue would lap your brains out"