[Bob in St. Louis]

Well since we have so many other cooking/food related topics here that appear to garner quite a bit of attention, it seems that we have more than a few cooks around AC.

My question is regarding cast iron cookware.
I've got several old pieces that work wonderfully. These are the old school pieces (NOT the cast "iron" Walmart sells).
I do know how to use, clean, and maintain cast iron, so that's not my issue.

He's my problem;
I recently received several pieces (the sizes I've been looking for) but they've been stored in a basement for many years. Maybe many many years. They have a musty smell to them. Did I mention the damp basement they've been stored in is where the family's cats stayed? So, they not only smell like a damp musty basement, they smell like wet cat too. 

What I've tried so far on one piece:

A thourough washing (with soap), yea...I know. That's a no-no.
Didn't work. Pan still smells.

I then put it on the stove, half filled with water and put the lid on. Boiled for 20 minutes maybe.
I had to stop that experiment because the ENTIRE house smelled like musty feline basement.
That REALLY didn't work. Pan still smells. The house took about three days to quit smelling.

Next test. I oiled it down inside and out with vegetable oil and let it sit in the oven on 250 for a couple hours.
Didn't work. House smells again.

Just having them in the kitchen (in the cabinet) make the room smell.
They now live in the garage.

Any ideas??
I really want to keep these pieces, but the smell is 100% unacceptable.

Bob

[PeteG]

The way I do it is like you covered the pan with oil and bake it for awhile. But I don't cook with it indoors just outdoors on my burner on the grill.
Most of the time is to make blacked fish.

[JohninCR]

Bob,

I'd build a bonfire outside and stick them in.  Then pile more logs on top.  Retrieve when the fire is dead and cool.  Sandblasting also comes to mind, but that might harm the heating and cooking surfaces.

Almost forgot...Toss the cat in too as a preventative measure.

[datman]

Just remember to re-season them after this treatment.  It should work.  Most people do not realize that cast iron is porous.  Seasoning seals the pores.  Burning should clean them out and hopefully sterilize them.  My experience is that cat odor will permeate anything!

By the way, there is nothing wrong with modern cast iron.  It is pretty basic technology

[lord dubious]

You could just spend $10 and get a mild steel wok.  Iron Chef Chen Kenichi cooks everything in a wok.
Cheers.  Your friendly neighbourhood Sith Lord.

[Bob in St. Louis]

Pete - You're correct, doing this indoors is out of the question. The smell of cat and old basement permeates the house. Only when they're "clean", will they be allowed back in the house.

John - Nuke the hell out of them, that's a good idea. I've got the perfect place outside to do such a thing. Sandblasting may not work since the smell is IN the metal, this would only do the outside. I like the fire idea. I can just imagine the pans sitting on a bed of coals, holding more coals inside. Would definitely need to heavily "re-treat" them. Possibly repeatedly, but this may just work.

Datman - Well said about the porosity factor. Cat pee does permeate, especially things like cast iron. {Speaking of which, I wonder how 'windchasers' cat pee infested fireplace is doing?} Regarding modern cast iron, I THINK the modern stuff may be an alloy, it seems lighter than the old school pans/skilets. It is thinner material than what I've got. Cast iron has got to be one of the cheapest raw metals in existence, and one of the easiest to make. Not sure why they'd make them thinner. I'm not saying anything is "wrong" with modern stuff, just that the old stuff is better. (of course in my opinion)

Dubious - Ain't no way I'm replacing my cast iron with a wok. Ever try to cook pancakes in a wok?? Can't happen. Nope. Notta. Sear a steak in a wok?? Not near as well as cast iron. The steel isn't thick enough and 'hot spots' way more than cast iron. Over the years I've used aluminum, copper, stainless, stainless with copper bottom, Teflon, woks, and cast iron. All types have their place, but for (most of the things I cook) somethings are just plain better in cast iron.

Thanks guys, any more ideas???

Bob

[lonewolfny42]

Bob....

Thanks guys, any more ideas???

Hmmmm......plain or fancy....your choice....might help with the smell...

[gerchin]

Well, the way to get cat urine smell out of OTHER things is with one of the enzyme products specifically designed for that purpose.  Maybe buy a bottle of it, soak the pots for a good long time, clean thoroughly, re-season.  It's worth a shot, given that it appears you really have nothing to lose.

Search for "cat urine enzyme" for products.

Greg

[TheChairGuy]

Bob,

Unless you have sentimental attachment to the old ones...just go get new ones.  New are same as old...Benjamin Medwin, Lodge and others have been around along time.  8" omelette pans start at $9.99 (and you need a pot holder, of course) on up.  The little pans work best for stove-top as the larger ones weight too much.  If you're married - not likely the little lady will use anything larger than 10" due to the weight.

I've tried stainless steel, anondized aluminum and various types of teflon coated....nothing beats cast iron for 8" and 10" pans for just about anything.  Everything cooks so evenly and it's naturally 'non-stick'.  You'll never be (iron-deficient) anemic, either 

[Bob in St. Louis]

Chris, you're a sick man. Where do you come up with these things??? 
Would YOU eat out of one of these smelly things?  Ewww, nasty!

Greg, I'm leery of chemicals soaking in (and them leaching out while cooking). I'll check it out though, thanks man.

John, I don't have a sentimental attachment to them. Although these were used by my deceased grandmother in law. The point there is that they have been seasoning for more years than I've been alive. I've had many a fried chicken breast from these things, I'd hate to trash them. So it's not a sentimental attachment, just that I'd have to start over with the "coating", these things have got to be SEVERAL decades old. The wife won't use them regardless of size, she prefers the copper bottom stainless, or the Teflon flakin' ones, so she's not a consideration (I don't get to say that very often ).

Bob

[ctviggen]

Bob,
I've tried stainless steel, anondized aluminum and various types of teflon coated....nothing beats cast iron for 8" and 10" pans for just about anything.  Everything cooks so evenly and it's naturally 'non-stick'.  You'll never be (iron-deficient) anemic, either 

The only thing I don't use cast iron for is when searing something where you're going to then make a sauce.  Cooks Illustrated did a test and found the best sauces were made with stainless steel.  I also primarily use stainless steel, mainly because I don't have enough different cast iron pans.

[bprice2]

The point there is that they have been seasoning for more years than I've been alive.

Just an observation...if you burn your pan in a fire (which I agree you should do), you will have effectively unseasoned it.  

[Bob in St. Louis]

Hmm, Very interesting points from Bob and Mr. Price. Both very good points to ponder. I didn't know sauces were best prepared from stainless. BUT, things like pancakes, potato pancakes, and a few other things that are common in my kitchen are still best on iron. I may experiment with the sauce issue on the stainless pieces. Also, I was curious about the "unseasoning" of the pans from the outdoor fire pit idea as Mr. Price mentioned. I wonder if a brand spankin' new pan would be better in the long run than a well seasoned (smelly) pan that's been nuked in a fire??  Still....There's something slightly "romantic" (and maybe better???) about a cast iron piece that's older than you are, as opposed to a new shiny one from Walmart. I have a mental block against Walmarts being better that one made before humans invented the transistor.
Is it just me?

Bob

[TheChairGuy]

Bob,

They have pre-seasoned cast iron cookware now.  No oil or baking needing...just tear off the wrapper and begin cooking.  I bought a pre-seasoned 8" pan last year for $19.99 at my local hardware store here...cannot remember the brand right now 

Unless your idea of truly pre-seasoned is used (ie, fried chicken, etc), the new pans allow you all the benefits and none of the drawbacks of cast iron cookware...right from the store.

[S Clark]

I completely understand not wanting to give up on old cast iron.  The new stuff is perhaps just as good, but just not as cool.  Stick with the idea of cooking the pans outside over a hot fire for hours.  Yes, you will have to reseason , but that's no big deal.  I'd cook for at least 4-5 hours over flame or a big bed of hot coals. After you finish, the first thing I'd cook was that damn cat .

[Bob in St. Louis]

OK, that's two votes (three including mine) for nuking them outside on a fire.
Two votes (three including mine) for killing the cat.
Thank you Mr. Clark and JohninCR for the idea and confirmation.

John (TCG), I didn't know you could buy preseasoned pans... Hmm, Might have to check them out for the other pans I want.
Yea, "pre-seasoned" to me means used.....for years, or preferably decades if possible.
But am I just being weird? Or stubborn? Or am I along the right lines?

I love all the feedback guys. Keep it coming. I'd really like to find a solution that doesn't involve throwing these away. 

Actually, I think I'll go outside and start a fire. Right now.
I'll pick the one that I want the least and see what happens.
I'll let you know in a couple days, but in the mean time keep the ideas comin'.

Thanks
Bob

[bprice2]

Hi Bob,

This thread has got me thinking about my cast iron cook set that is in disrepair (rusted).  Thought that I'd do a little research.  I found this page that you might be interested in.  It has some information about cleaning and such.  It even addresses cleaning by fire.  Some say do it and some say don't.  Apparently all agree you shouldn't use too hot of a fire.  Check it out. 

http://whatscookingamerica.net/Information/CastIronPans.htm

Hope you find it helpful.

Brett

[Bob in St. Louis]

Uh Oh.....

Having a lack of firewood (being the summer in the midwest, it's unneeded), I decided to put one of the pans on the outdoor propane grill for the past two and one half hours (since I posted last). I nuked the hell out of it. Two burners on high, I figured it's pretty well clean (the built in thermometer said 800 degrees F, which is inaccurate B.S.  ) . Smelling it fresh from the grill, it does not appear to have any objectionable odors to it at all. Straight from there, I have it soaking in soapy water. I'll check it soon so it doesn't rust.
I'll check your link to see what they say. I hope I didn't nuke it too much. 
Thanks for the link Brett, what's the story behind your stuff?

Bob

[Bob in St. Louis]

http://whatscookingamerica.net/Information/CastIronPans.htm

VEEEEEERRRRYY Good information. Excellent article.
She even has Recipes! 

Thank You for that Brett.

Bob

[mcgsxr]

Sorry I am too late to help, the BBQ was my first instinct, especially a neighbors, in case the smell permeates the grill!

No way that smelly pan would have hit the inside of my Napoleon!