Here is a link that you gents might find helpful- http://www.wag-society.org/Electrolysis/electros.php
I season my pans outside on the BBQ, keeps me in good with the boss!
I have a Griswold piece that I got as a gift that I can't seem to re-season. I soaked it in oven cleaner for a day and then used a wire wheel brush and got it pretty clean. Then I used the flaxseed method 5 or 6 times in an oven. I used thin coats as suggested and it never turned black, just a dark gray. I started cooking things in it and it started to turn black and I was able to do eggs pretty easily. However, every time I fry some bacon it seems to stick and just destroy the seasoning, not make it better. I always have to clean it using coarse salt and a brush which ends up removing some seasoning. The flaxsee method worked great on a 12" Lodge that I had.
I think I want to remove all the seasoning again and start over, but the wirebrush method didn't really do the trick. I think I'm going to try sanding. What grit should I start with?
I would be worried the the oven cleaner left some residue in the pores of the iron. Maybe boil soapy water in it for a few hours before re-seasoning.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Very cool, I have an old and unused Griswold pan that leads a lonely life hidden away in a closet because it is a bit rusty and I wasn't sure what to do about it. After reading this, I may just get it out and bring it back to life again.