I restore cast iron using electrolysis, a tank I made myself.... removes all ancient seasoning, rust and crude. Cast comes out ready to be cleaned and reseasoned. I have a couple hundred pieces that I've restored over the years and try to use them all.... here is a #10 Griswold griddle going into the electrolysis tank and a pic of what it looked like 4 hours later... this thing is huge, you could land an F-16 on it. I made pancakes for a fund raiser with it last October... cooked like a boss..

after 4 hours...

before e-tank

after....

another griddle that was solid rust when I got it.... 16 inches and cooks awesome....

I think I'm suffering from Pan envy right now!!!

That's a nice collection of cast iron.

bretto

That's a nice  collection!

I wish I'd never seen that photo of your 16" round griddle , Chuck. Now I'm gonna have to find one.

Just scored  well seasoned 10" griswald at a yard sale for 1 dollar. Still had some dried egg on the sides. A light scrub with a little steel wool n cold water and I've been frying spam for breakfast the last 4 days in it. Super smooth and non stick. They are out there if you look.................

Awesome collection Alaskabowhunter!

I'm curious about you using those big round end roasters for deep frying. Do they get much of that gummy residue you typically get on any deep fryer? I suspect it would depend on the duration of the frying session.

I haven't had many problems with my cast iron getting sticky after use... I clean and wash them, then I don't oil them before storage. I trust my seasoning to do it's job. If a piece does get tacky, then a quick bake in the oven for one hour at 500 degrees cures that problem. Then again, I don't oil the cast after seasoning in the oven. Good luck