HOW DO I…?

Want to skip the restoration steps and get straight to the cooking tips? Don't have time to mess with rust, seasoning, or maintenance? Bring your cast iron or carbon steel to GCE—we’ll restore, season, and prep it for you so you can get straight to cooking without the hassle. You get all the glory; we take the mess. Win-win! Now scroll down to Step 3: Cooking Like a Pro.

Step 1: Stripping Your Pan (Back to Square One)

Before your pan, dutch oven, griddle, or even cornbread mold can rise from the ashes like a cast-iron phoenix, we first need to strip away the old seasoning and any rust. There are a few ways to do this:

Lye Bath (The Grease Killer)

Lye (sodium hydroxide) is a powerful alkali that breaks down stubborn grease and old seasoning. It’s like a magic eraser, but way more dangerous—so handle with care! However, while it destroys grease with ease, rust just sits back and laughs at it. You’ll need a different approach to deal with rust properly—because rust is that one guest who refuses to leave the party.

Vinegar Soak (The Rust Assassin)

A little vinegar can be a good thing—a quick bath and a scrub can help tackle rust. But too much vinegar? That’s a recipe for disaster. Over-soaking can actually cause more rust, making your restoration efforts feel like an endless loop of frustration, like trying to keep socks paired in the laundry.

A 50/50 solution of white vinegar and water can dissolve rust from your pan. Submerge the cookware for 30-minute intervals, scrubbing gently between soaks until the rust is gone. Important Tip: After soaking, rinse your pan thoroughly with cold water to prevent flash rusting, as warm water will betray you faster than a bad roommate who "forgets" to pay rent.

Electrolysis (The Science Experiment)

This method uses an electric current to remove rust and old seasoning from your pan. It’s incredibly effective for heavily rusted items and feels like you're conducting a mad scientist experiment in your garage. If you love science, fire hazards, and cookware restoration, this is your moment to shine.

Safety Tip: Always wear protective gloves and goggles when handling lye or performing electrolysis. Work in a well-ventilated area or outdoors, unless you enjoy the idea of explaining chemical burns to the ER staff. Believe me, I've been there.

Step 2: Seasoning (The Art of the Perfect Non-Stick Surface)

Now that your pan is clean, it’s time to season it. This is where the magic happens—where a lifeless chunk of iron transforms into a slick, non-stick powerhouse.

Choosing the Right Oil

Not all oils are created equal. You need one with a high smoke point for effective polymerization:

• Avocado Oil – High smoke point (~520°F) and neutral flavor, but it costs as much as a fancy dinner out and guzzles water like an overheated camel.

• Grapeseed Oil – High smoke point and widely available, the reliable workhorse of the seasoning world.

• Crisco Shortening – Affordable, effective, and vegan-friendly. Bonus: It’s been trusted by grandmas for decades, and they don’t mess around.

• Bacon Fat – A classic, but make sure it’s real fat from a butcher and not the sugary supermarket kind. Because turning your skillet into a caramelized disaster is a crime against cast iron.

The Seasoning Process (Thin Layers are Key!)

1. Preheat: Warm your oven to 450°F (230°C).

2. Apply Oil: Cover your pan in oil, then wipe it away completely. Grab a fresh towel and wipe again. And again. The goal is to leave behind only a microscopic layer—too much oil, and you’ll end up with a sticky mess that will haunt your dreams like that one embarrassing thing you did in middle school.

3. Bake: Place the pan upside down in the oven with a baking sheet or foil on the lower rack to catch drips. Bake for one hour.

4. Cool… Or Not?: Turning off the oven and allowing the pan to cool inside fully hardens the seasoning. However, skipping the cooling phase between layers can reduce total bake time. Some folks claim that not allowing the pan to cool between layers may create a stronger seasoning, but this also increases the risk of third-degree burns, so choose your adventure wisely.

5. Repeat: For best results, repeat the process 2-3 times. For me, all food surfaces get 7 layers, and non-food surfaces get 3 layers. More thin layers = a stronger surface.

Step 3: Cooking Like a Pro

With your pan now beautifully seasoned, let’s talk about how to use it properly so you don’t undo all that hard work.

Preheating Matters

Always preheat your pan before adding food. This ensures even cooking and enhances the non-stick properties. If you throw food onto a cold pan, you might as well cook with a sheet of sandpaper and a whole lot of disappointment.

Choosing the Right Cooking Oils

• Unsalted Butter – The king of flavor, but has a lower smoke point. Best for medium-heat cooking or added toward the end for maximum deliciousness.

• Canola or Grapeseed Oil – Great for high-heat searing when you need a neutral oil that won’t smoke up your kitchen like an overenthusiastic BBQ dad.

Understanding the Leidenfrost Effect

Ever notice how water droplets dance around on a hot pan? That’s the Leidenfrost Effect! When the pan is sufficiently hot, water droplets form an insulating vapor layer, preventing immediate evaporation. This is your built-in heat test—because science is cool, and so is a properly preheated pan. If your pan is cold and your water just sits there, congratulations, you have failed the heat test, and your food is about to suffer for it.

Step 4: Cleaning and Storing Between Use

So, you’ve got a beautifully seasoned pan—congrats! Now, let’s make sure it stays that way.

Cleaning Your Pan (No Soap? Maybe.)

• Hot Water & Scrubbing – Most of the time, all you need is hot water and a stiff brush or a chainmail scrubber. Scrub, rinse, and you’re good to go.

• Salt Scrub – For stuck-on bits, sprinkle some coarse salt in the pan, scrub it around, and wipe clean. It’s like exfoliation for your skillet.

• Soap Debate – The old-school rule says "no soap," but here’s the deal: modern dish soap doesn’t contain lye like the old stuff did, so it won’t strip your seasoning. I’m pro-soap for sanitation reasons—nobody wants last night’s dinner in today’s eggs. Just no soaking overnight! If you’re too tired to wash up after dinner and have the option, leave the pan in your oven (away from the backyard rats—because you definitely don’t want them in your house). Don’t soak it—just let it be until morning.

• Absolutely No Dishwasher – If you put your cast iron in the dishwasher, I will cry. Your Grandma will cry. Your pan will cry. And rust. And then cry some more.

Drying (Because Rust is the Enemy)

• Towel Drying is a Must – Always towel dry your pan immediately after washing. Any lingering moisture is just an invitation for rust.

• Heat Drying is Strongly Encouraged – After towel drying, place your pan over low heat for a few minutes to ensure every last bit of moisture is gone. Rust loves water, and we do not love rust.

Oiling for Storage

• Thin Layer of Oil – After drying, rub a small amount of oil (just a couple of drops) into the pan with a paper towel. This keeps it rust-free and ready for action.

• No Puddles – If the pan looks shiny and wet, you’ve used too much. Wipe it down again. You want a whisper of oil, not a grease bath.

• Bonus Step – It might even be beneficial to toss it back into the oven as the oven cools. This allows the residual heat to help the oil absorb better, reinforcing the seasoning without using extra energy.

Storage Tips

• Keep It Dry – Store in a dry place with good air circulation. If stacking, put a paper towel between pans to avoid moisture buildup.

• No Lids – Covering a pan with a lid can trap moisture and invite rust. If you must cover it, make sure it’s bone-dry first—maybe even prop it open with a stick. One of those chopsticks from the Chinese takeout that hasn’t existed in 10 years should do the trick. (Damn, that place was good!)

Final Thoughts

By following these steps, you’re not just reviving and seasoning your cookware; you’re ensuring it lasts for generations. Whether you’re searing a perfect steak, frying up crispy potatoes, or making a grilled cheese that could make grown adults weep with joy, a well-maintained cast iron or carbon steel pan is your best kitchen ally.

If all this restoration and seasoning talk sounds like more work than you signed up for, bring your cast iron or carbon steel to GCE! We’ll clean, restore, and season it for you so you can skip the mess and get straight to cooking. No rust, no sticky seasoning mistakes—just a perfectly prepped pan ready for your next culinary masterpiece.

Happy cooking, and may your meals always be flavorful (and your seasoning always be smooth)!

Keeping Your Chef’s Knife in Top Shape: Essential Care Tips

A chef’s knife is the workhorse of any kitchen, and taking proper care of it ensures precision, safety, and longevity. While sharpening is best left to professionals (like me!), there are plenty of things you can do to keep your knife in excellent condition between sharpenings. Here’s how:

1. Honing: Keep Your Edge Aligned

(I can provide basic instruction on proper honing techniques if needed.)

Honing is the key to maintaining your knife’s cutting efficiency. A knife with a misaligned edge is like trying to run with your shoelaces tied together—you're going to have a bad time. Over time, the thin edge of your blade can microscopically bend out of alignment due to repeated use. Honing doesn’t remove metal like sharpening; instead, it realigns the apex of the edge, ensuring a straighter, more effective cut with minimal resistance. Use a honing rod every few uses to maintain optimal performance. Here’s how:

• Hold the rod vertically with the tip resting on a stable surface.

• Angle the knife at about 15-20 degrees against the rod.

• Sweep the knife down and across the rod in a smooth motion, alternating sides.

• Repeat 5-10 times per side.

This simple habit helps your knife stay sharper for longer and reduces the need for frequent sharpening.

2. Cleaning: Keep It Spotless and Rust-Free

A dirty knife is a sad knife. Treat it right, and it will never cut you out of the equation!

Dishwashers are not ideal for knives, but sometimes they are necessary for sanitation. If you must use a dishwasher, make sure to place the knife in a way that minimizes bouncing and rubbing of the blade’s apex, which can lead to dulling. Some knife handles—such as Rubber, Polypropylene, and Thermoplastic Elastomers (TPE)—have high heat and chemical resistance, making them more suitable for dishwasher use. However, wooden handles should never be exposed to prolonged moisture, as it can lead to swelling and cracking.

For general cleaning:

• Wash your knife immediately after use with warm water and mild dish soap.

• Dry carbon steel knives immediately with a towel to prevent rust. For stainless steel knives, water spots are purely cosmetic and do not affect performance.

• Never soak a carbon steel knife or a wood-handled knife, as prolonged exposure to moisture can damage them.

• Do not place your knife in a sink full of soapy water—you risk reaching in and accidentally cutting yourself. Instead, place it on the counter away from the edge to prevent accidents.

3. Storing: Protect the Blade and Yourself

A knife left loose in a drawer is just looking for trouble—unless you're auditioning for a horror movie, then by all means, carry on! Keep it tucked in safely so it doesn’t get into a ‘pointless’ situation!

Improper storage can dull or damage your knife. Keep it in top shape with these storage methods:

• Knife Sheaths – Protects the blade when stored in a drawer. I provide a free cardboard knife sheath with every kitchen knife I sharpen. 

• Magnetic Knife Strips – A space-saving and hygienic option that keeps knives accessible. However, they can cause damage if knives are not placed carefully and may pose a safety hazard in homes with children.

• Knife Blocks – A classic option, but be sure to insert knives blade-side up to avoid dulling. They can be hard to sanitize, so clean and dry your knives well before putting them away.

4. Proper Use: Respect Your Knife

A knife in the right hands is a thing of beauty, but in the wrong hands, it’s a recipe for disaster. Handle with care—your fingers will thank you!

Not all cuts are created equal—soft foods like tomatoes or cheese create more resistance as they deform under the blade, leading to extra wear on the edge. Hard foods, like carrots or potatoes, tend to split as they’re cut, reducing the stress on the blade. So, if your knife is struggling more with a tomato than a squash, it might be time for a tune-up!

A knife in the right hands is a thing of beauty, but in the wrong hands, it’s a recipe for disaster. Handle with care—your fingers will thank you!

A well-maintained knife is a safe knife, but how you use it matters too:

• Always use a wooden or plastic cutting board—bamboo boards, paradoxically, while eco-friendly, tend to be very hard and can dull knife edges faster, similar to glass, marble, and metal surfaces.

• Never use your knife to pry open jars, cut frozen food, or scrape ingredients off the board with the sharp edge, flip the knife and use the spine instead!

• Grip your knife with confidence and your food with respect—because the alternative is a trip to the first aid kit. I can teach you both.

5. Time for Professional Sharpening? Let Me Handle That!

If your knife is struggling with tomatoes, don’t let it get ‘sliced’ out of the game! I’ll bring back that razor-sharp edge so you can chop like a pro again.

Even with the best care, every knife will eventually need professional sharpening. When your knife starts struggling with tomatoes or herbs, it’s time for a fresh edge. I provide expert sharpening services to restore your knife’s precision—so you can focus on your cooking! Contact me for details and keep your knives in their best shape.

Sometimes, even after proper sharpening, older knives that have been well-used and repeatedly sharpened over the years may not perform as they should. This is often caused by the blade losing too much metal over time, receding toward the spine and altering the angle of the apex. This can be fixed by thinning the overall thickness of the blade. I can perform this service to get your knife back into proper action.

By following these care tips and scheduling professional sharpening when needed, your chef’s knife will stay razor-sharp and ready for any culinary challenge. Take care of your tools, and they’ll take care of you!

A stand mixer is a powerhouse in any kitchen, effortlessly handling everything from doughs and batters to homemade sausage and ice cream. But like any hardworking appliance, it needs a little care to keep running smoothly. Here’s how to maintain your stand mixer for years of reliable use.

Regular Cleaning

Keeping your mixer clean after each use prevents buildup and extends its life.

• Wipe Down the Body: Treat your mixer like the countertop royalty it is—give it a quick wipedown with a damp cloth after each use. It deserves a spa day, too!. Avoid harsh chemicals that may damage the finish.

• Clean the Attachments: Not all beaters, dough hooks, and whisks are dishwasher safe. Enameled and silicone-coated attachments can go in the dishwasher, but shiny silver burnished aluminum beaters should always be washed by hand. If exposed to prolonged soaking or dishwashing, these metal beaters can oxidize, leaving behind a gray residue that, while harmless, is not exactly a welcome seasoning. To avoid this, always hand-wash and dry them immediately. If oxidation does occur, a good scrubbing with a green scrubby and mild cleaning agent will bring them back to life. And remember—towel dry immediately, unless you enjoy the ghostly reminder of neglect on your baking tools. 

• Remove Dried Batter: If batter or dough gets stuck, soak attachments in warm water briefly before scrubbing with a soft brush. Wrap a hot moist rag around the attachment points to soften bits. 

• Clean the Bowl Properly: Stainless steel and glass bowls can usually go in the dishwasher, but handwashing helps prevent water spots and keeps them looking their best. Wooden bowls may be beautiful and artistic, but they’re high-maintenance—prone to absorbing moisture and harboring bacteria, making them less than ideal for everyday use. 

Let’s Talk Bowls

Choosing the right mixing bowl can enhance your baking experience. Here’s a breakdown of the most common types:

• Stainless Steel Bowls

  • Pros: Durable, lightweight, and non-reactive with ingredients.

  • Cons: Does not retain heat or cold well and may show scratches over time.

• Glass Bowls

  • Pros: Transparent for easy visibility, microwave-safe, and non-reactive.

  • Cons: Heavy and prone to breaking if dropped.

• Wooden Bowls

  • Pros: Aesthetic appeal and gentle on tools.

  • Cons: Porous, requiring careful maintenance to avoid bacteria buildup; not ideal for wet ingredients.

• Ceramic Bowls

  • Pros: Stylish, microwave-safe, and heavy enough to stay put while mixing.

  • Cons: Can be fragile and prone to chipping or cracking.

• Copper Bowls

  • Pros: Excellent for whipping egg whites and has a professional look.

  • Cons: Requires polishing, can react with certain foods, and tends to be expensive.

Let’s Talk Attachments

Stand mixers are incredibly versatile thanks to a variety of attachments. Here are the most common ones and their functions:

• Flat Beater (Paddle Attachment): Best for cake batters, cookie doughs, and general mixing tasks.

• Dough Hook: Designed for kneading bread, pizza, and other yeast-based doughs.

• Wire Whisk (Whip): Perfect for incorporating air into mixtures like whipped cream and meringues.

• Flex Edge Beater: Has a flexible side to scrape the bowl as it mixes, great for sticky ingredients like cream cheese.

• Pastry Beater: Mimics the traditional cutting of butter into flour for biscuits and pie crusts.

• Food Grinder: Grinds meats, cheeses, and firm vegetables for homemade sausages and ground meats.

• Pasta Maker: Rolls and cuts homemade pasta into various shapes like spaghetti and fettuccine.

• Spiralizer: Creates vegetable noodles, curly fries, and decorative garnishes.

• Ice Cream Maker: Churns and freezes ice cream, sorbet, and frozen yogurt.

• Grain Mill: Grinds grains into fresh flour for baking.

• Citrus Juicer: Extracts fresh juice from citrus fruits.

• Food Processor Attachment: Slices, dices, and shreds ingredients for meal prep.

• Sausage Stuffer: Fills casings with homemade ground meat mixtures.

• Sifter + Scale: Weighs and sifts dry ingredients for precise baking measurements.

• Shaved Ice Attachment: Turns ice into fine, snow-like shavings for frozen desserts.

Different brands offer unique attachments—KitchenAid, Kenwood, and Cuisinart mixers each have their own set of compatible tools available. Be sure to check compatibility before purchasing!

Lubrication and Grease Check

Stand mixers rely on internal grease to function smoothly. Over time, this grease can break down or leak.

• Watch for Leaks: If your mixer starts leaking oil, don’t panic—it's not crying... yet. But neglect it long enough, and you might just hear its final, wheezy, mechanical sob.

• Routine Grease Refresh: While re-greasing requires opening the mixer, you can follow a step-by-step guide if you’re comfortable. And if you'd rather leave it to the pros, GCE specializes in re-greasing and servicing stand mixers! Let us handle the messy work so you can get back to baking hassle-free.

Checking and Tightening Screws

Mixers vibrate during use, which can loosen screws over time.

• Inspect the Beater Height: If the beaters scrape the bowl or don’t reach ingredients, adjust the screw near the attachment hub. If you're unsure how to adjust it, I’m happy to assist—whether it’s your first time or a routine fix. 

• Tighten the Hinges: If your tilt-head mixer starts wobbling like it’s dancing to its own beat, it’s time to tighten the hinge screw. You may need to flip it over—just don’t let it roll away! 

Storing Your Mixer Properly

• Keep it Covered: Dust and grease buildup can damage the motor and gears over time. Plus, leaving it uncovered is like inviting kitchen gremlins to tamper with your machine in the dead of night.

• Store Attachments Separately: Avoid tossing them inside the bowl, as this can cause scratches.

• Choose the Right Spot: Keep your mixer somewhere safe—preferably where it won’t mysteriously migrate to the back of the cabinet, forcing you to question your own reality every time you need it.

Final Thoughts

Caring for your stand mixer doesn’t require extensive knowledge of repairs—just a few simple habits. Regular cleaning, and tightening parts as needed will keep your mixer running like new. With proper care, your stand mixer will continue to be a kitchen staple for years to come! Look, we get it. You didn’t buy a stand mixer to become a grease monkey. That’s why GCE is here—to save you from the tragedy of a neglected, squeaky, or oil-leaking mixer. Whether you need a tune-up, parts, or just want to make sure your beloved machine doesn’t start sounding like an old tractor, GCE has your back. Because baking is supposed to be fun—not an unexpected engineering project. Visit us today and let’s keep that mixer mixing!