Post by: lokidog on March 09, 2019, 01:23:40 PM
Here is their procedure, summed up....
1. Preheat oven to 200, put pan in for 10 minutes, remove pan. Increase oven to 300.
2. Use a clean paper towel to rub the oil (I just spritzed it enough to cover) in concentric circles, then take a fresh paper towel and wipe up all the residue. Repeat on the bottom and handle with ¼ teaspoon of grapeseed oil. That’s it—no more oil than that. When you’re done wiping up excess oil, the pan should look dry, with a dull matte finish.
3. Put in at 300 for 10 minutes, remove, bump temp top 400, wipe down with dry paper towel to remove any excess oil that has formed from heating.
4. Cook at 400 for one hour, let cool in oven for a while after before removing. Or cool to 200 and repeat.
Post by: BDildine on March 09, 2019, 01:35:01 PM
link: https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
Post by: lokidog on March 09, 2019, 09:10:29 PM
Post by: Knocker of rocks on March 09, 2019, 09:41:40 PM
I've used avacado oil on some of mine, I understand that it has the hottest smoke point of all food oils.
I had some truly ancient ones that belonged to my grandparents (b. 1898 to 1908 d. 1967 to 1996), so they are all old. And a couple were absolutely thick with old oil etc. I put them all in the oven on self clean, and then seasoned pretty much as you described.
I use them a lot, and if they get stuck on food, I use an SOS pad and then lightly season anew.
Post by: lokidog on March 10, 2019, 08:38:52 AM
Nice work.
I've used avacado oil on some of mine, I understand that it has the hottest smoke point of all food oils.
I had some truly ancient ones that belonged to my grandparents (b. 1898 to 1908 d. 1967 to 1996), so they are all old. And a couple were absolutely thick with old oil etc. I put them all in the oven on self clean, and then seasoned pretty much as you described.
I use them a lot, and if they get stuck on food, I use an SOS pad and then lightly season anew.
Pics or it didn't happen.... :chuckle:
Post by: kellama2001 on March 11, 2019, 09:27:31 AM
Post by: Dhoey07 on March 11, 2019, 09:37:20 AM
Post by: kellama2001 on March 11, 2019, 09:49:16 AM
Post by: frazierw on March 11, 2019, 10:03:02 AM
Post by: Rob on March 11, 2019, 10:15:16 AM
Post by: Dhoey07 on March 11, 2019, 10:37:02 AM
Sounds like I should just go for it. :tup:
Post by: frazierw on March 11, 2019, 10:39:32 AM
Ok. I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that you should be fine.
Sounds like I should just go for it. :tup:
I had a hard time for a while finding the right temperature. My oven goes from 1-9 and for cast iron i usually keep it around 5.
Post by: Bigshooter on March 11, 2019, 01:13:21 PM
Post by: Rob on March 11, 2019, 01:18:28 PM
Ok. I always "thought" that cast iron on glass tops was a big no no, but in my research I have found that as long as you pay attention to the size of the burner compared to the pan and be aware of the overall weight that you should be fine.
Sounds like I should just go for it. :tup:
I had a hard time for a while finding the right temperature. My oven goes from 1-9 and for cast iron i usually keep it around 5.
I have found 3 or 4 works well for me. Took some trial and error and burnt meals to dial that in!
Post by: lokidog on March 11, 2019, 07:53:05 PM
How did you clean it before you treated it?
In oven on three hour self-cleaning cycle. It will turn any oils into ash. This pan was done with too heavy of a coat that left the outside kind of brown and tacky. Then I used steel wool to buff out as much rust as possible. Depending on the amount of rust, you might have to start very coarse (even emory cloth) and work finer.
Do you use the cast iron on your glasstop?
Absolutely! You will notice a pan that is not flat more on glass though. One of my 9's bulges a little when it heats up, but with the nice distribution of heat by the cast iron it cooks just fine.
Post by: lokidog on March 11, 2019, 07:57:43 PM
The second two are of a #9 Lodge that a friend gave me. It had been neglected a bit. These two I used Crisco for the seasoning.
Post by: Timberstalker on March 11, 2019, 09:20:37 PM
Post by: AL WORRELLS KID on March 12, 2019, 01:40:03 PM
Doug
Post by: frazierw on March 12, 2019, 01:47:25 PM
Post by: Special T on March 12, 2019, 02:26:45 PM
I have a real hard time with the cleaning part. I have tried to just wipe out with paper towels, but there are times where stuff is still stuck and required scrubbing. Should i bake it instead of that is the case? Still learning when it comes to cast iron.
I have a steel scraper and a wire mesh scrub pad. I usually scrape wipe then put in the oven at 200 till it hits the temp and then turn off the oven.
Post by: fowl smacker on March 12, 2019, 04:05:51 PM
Post by: lokidog on March 12, 2019, 09:02:15 PM
Look great, nice work.
Thanks.
I have a real hard time with the cleaning part. I have tried to just wipe out with paper towels, but there are times where stuff is still stuck and required scrubbing. Should i bake it instead of that is the case? Still learning when it comes to cast iron.
I wash mine with soap and water. It might take me longer to build up that ultra slick coat, but I'm fine with that. If you bake it too hot (>400), you will destroy the good stuff on it as well.
Let's see some other before and after photos!
Post by: Rob on March 13, 2019, 06:51:57 AM
Fastest way I have found to build up the coat after seasoning is to cook lots of bacon!
Post by: Bigshooter on April 21, 2019, 09:55:55 AM
I scrub mine with a plastic bristled brush and warm water after use until it is clean. Then I pop it back on the burner that is still warm and put some oil in it before putting it away.
Fastest way I have found to build up the coat after seasoning is to cook lots of bacon!
:yeah:
When I am seasoning a new cast iron skillet I cook nothing but bacon in it for about a year. I just drain most of the grease out after I cook the bacon and let it sit until I cook bacon again. After a year it will be non stick no matter what you cook in it.
Post by: jrebel on April 21, 2019, 11:11:50 AM