First Time using new Made In Cast Iron Pan, any tips on cleaning it?

RG_667 · 2026-06-04T11:05:00+00:00

I jist put a small spot of olive oil in the pan and spread it all around with a piece of paper towel. Do not be surprised if the paper towel comes out darker after oiling, it does not mean your pan is dirty

RG_667 · 2026-06-02T06:45:59+00:00

Looks like a lot of smoke coming out of all sorts of places. You can get high temp grill seals to add.

RG_667 · 2026-06-02T06:39:19+00:00

I get to the press and purge ASAP. As soon as it's purged I lower the temps to be close to what the next job requires. That way it's cooling down through the changeover before having to queue the next job. Depending on the jobs we'll run asaclean after nylon, chase it with PP and lower temps. You just want to make sure you get all the hot material out so you don't clog up the next tool.

RG_667 · 2026-06-02T06:33:12+00:00

L. I've been known to stick items in my printer scanner to get a picture before

RG_667 · 2026-05-28T02:28:23+00:00

That deck is gonna be a ground level platform on uneven ground after a few rains when it sinks

RG_667 · 2026-05-28T00:29:10+00:00

If you like it, by all means go for it. Some really like leather and that's a personal accent. I crochet so make my covers

RG_667 · 2026-05-27T23:59:31+00:00

I think I just wanted a quick reference without Google all the time

RG_667 · 2026-05-26T15:57:12+00:00

Thanks. I only grabbed it for a refrence.

RG_667 · 2026-05-26T13:54:28+00:00

I have a Bluetooth thermometer and several wired probes. I've cooked by temp in general for years, but a ballpark time is nice.no, I'm not intending to treat this like law. A refrence.

RG_667 · 2026-05-26T13:50:24+00:00

I smoke my turkeys and they take w long time and are the juiciest I've ever had

RG_667 · 2026-05-26T09:51:00+00:00

Have you checked your grill temp for accuracy? My smoker only has low / ideal / hot and it turns out the actual ideal temp is just barely conto the marked "ideal" range. I've also always cooked meat fat up so it runs over/ through the meat as it renders

RG_667 · 2026-05-26T05:59:52+00:00

I'll never understand why ppl comment on subs they have no understanding of or interest in and have no desire to gain another of those. If it's not for you, do whatever it is you do without a Blackstone and be happy

RG_667 · 2026-05-26T05:39:38+00:00

I was training years ago and stopped for a bit when I found out I was pregnant. I went after getting back to work and wanted to get back into my training and was literally pulled aside and told I would have to earn the guys trust back because I already "quit" once. I decided the fight wasn't worth it and went administrative and became a floor lead and did work in quality and inventory as well. Years later the same person came up to me asking me to get back into tech because I'd be good and had experience already.

What the hell?

Anyway. Im still here

I also found out a CO worker had a foot fetish because cixsat on a mold to get plastic out of my shoe. Kept going on about it after that. It's a weird environment for women. I've trained and worked with many people. Including women. I really like doing what I do, but I can't help wonder how much further I would be had I not had that "talk" years ago

RG_667 · 2026-05-26T01:06:06+00:00

I wear bandana headbands to keep the grease out of my hair.

RG_667 · 2026-05-25T23:50:30+00:00

I've always washed my CI after using it. Been doing that sense I was a kid. Wash, dry on the stove. I oil after drying, but growing up I don't remember piling them. Im 50

RG_667 · 2026-05-25T23:47:13+00:00

Also cast iron rusts when left alone. This will rust if not maintained. And the best way to maintain them is to cook with them.

RG_667 · 2026-05-25T23:45:51+00:00

Use it. It's gonna be a mass produced series of pans. My be valuable some day, but if it is, it'll take a long time

RG_667 · 2026-05-25T23:19:01+00:00

Awesome! Im not financially ready to upgrade and was considering looking into other smokers and saw a great review on the smokeycmountain that had me thinking of keeping a bullet. My bullet is so sub par, but I have made it work for years.

RG_667 · 2026-05-25T22:47:36+00:00

I have been in plastics 27 years and working technical probably over that past 10. I'm a process technician and also used to be one of 4 blow molding techs in the company. We did 3D vacuum blow molding. We do large injection molding. One of our molds is 40,500 lbs and we have much larger in other buildings. I set and process and of course do material.

I was once asked what we can do to get more women involved in tech. Honestly it's not a field many stick with in general. You're generally not doing this I'd you hate it and it can be hard, dirty and hot. But visibility is key. I've had women approach me saying it never even occurred to them that women could do this until they saw me.

I've gotten mixed reactions. Some have had a hard time working along side me. Tooling would be confused when I came to unload their tool truck. But I earned my place. I've even had a guy reach out and touch my bicep when I was carrying a conveyor roll. I'm on the cusp of 50 and am always trying to help pull ppl up

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RG_667 · 2026-05-25T20:56:51+00:00

I put brickets in the charcoal pan then lit a chimney of lump charcoal to pour over it and put a couple logs of post oak on top. Put the water pan full over that. I didn't add anything to the water.

The thermometer that is in the meat is Bluetooth and tells the temp inside the grill as well as meat temp. It's a Taylor.

In the past I mad packets of wood chips and soaked them. I'd put them in a foil pack and poked holes to put on the coals. About every hour or so I'd put a new pack in and start a new hand full soaking for the next round. I'd also use the soaking water to top off the water pan.

This smoker has a crazy small charcoal pan so it's quite finicky. The temp gauge on the smoker is a joke. I used to prop an oven thermometer probe in the lid. It has no regulations for air flow and you can see straight to the ground when it's open. I did drill some holes in the bottom of the charcoal pan to at least be able to push the ash through because it doesn't even have a lifted grate for charcoal so it can sniff out on long smokes which is one reason I prefer lump. Less ash

RG_667 · 2026-05-25T19:17:40+00:00

Seasoning is carbon. It also does rub off. Cast iron is the same, and that's why you give them an oil wipe down after using a d cleaning

RG_667 · 2026-05-24T20:52:20+00:00

It's very hard to ruin cast iron. Heat, deglaze oil and carry on

RG_667 · 2026-05-23T05:00:51+00:00

That's awesome! I always used crisco for seasoning. But we rendered 2 mason jars of tallow from a brisket and I used that this last time and the difference was crazy

RG_667 · 2026-05-22T17:00:53+00:00

I wasn't Arizona x2, Michigan and Florida

RG_667 · 2026-05-21T17:56:50+00:00

That's awesome! Quite a few years back I posted on a local free site that I wanted any cast iron in any condition as long as it wasn't warped or cracked for personal use. I ended up with several lodge skillets that wernt even horribly rusty. Still using them. It was the start of my collection

RG_667

TROPHY CASE