Cast iron appreciation thread

[Jasonkuse]

What’s up everyone?  Working on seasoning today. I have a smooth bottom Birmingham I’m trying to get seasoned. This is after 2 rounds of canola oil. 350 for an hour and 450 for another hour. First round skillet was upside down, second pass skillet was upright. Thoughts or suggestions?  Thanks! 


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[Jasonkuse]

That’s 2 hours total for each round.  An hour at 350 and an hour at 450, cooled, oiled and repeated.


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[Zrschaef]

What’s up everyone?  Working on seasoning today. I have a smooth bottom Birmingham I’m trying to get seasoned. This is after 2 rounds of canola oil. 350 for an hour and 450 for another hour. First round skillet was upside down, second pass skillet was upright. Thoughts or suggestions?  Thanks! 


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Looks like you didn't wipe enough oil off before baking. Is it sticky at all? If not I say start cooking with it!

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[acast285]

Agreed

[stubblebum]

I agree. Too much oil.

[michaelmilitello]

Let it season the first 30 minutes at 300 then re-wipe with blue, absorbent shop towels, then kick up to high temp the rest of the way. 


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[Jasonkuse]

Well, here’s the pan after 3 more runs through the oven. I only use a small amount of oil, 1t, wipe it around with paper towels, and wipe again with new paper towels so I’m not sure how much thinner of a coat I can do. It is not sticky and feels like what I am wanting. The bottom is glass smooth, the outside of pan looks amazing. Once I start cooking I’m worried about it all chipping off.


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[Jasonkuse]

Should I remove coating and start over?


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[Zrschaef]

Well, here’s the pan after 3 more runs through the oven. I only use a small amount of oil, 1t, wipe it around with paper towels, and wipe again with new paper towels so I’m not sure how much thinner of a coat I can do. It is not sticky and feels like what I am wanting. The bottom is glass smooth, the outside of pan looks amazing. Once I start cooking I’m worried about it all chipping off.


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If it's smooth and not sticky start using it.  It'll even out eventually

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[acast285]

1st Gumbo of the fall in a Griswold LBL #10 dutchoven!

It was a high of 82F here in Southern LA, but a low of 49F pushing through this evening putting me well within the 65F maximum outdoor temp self imposed to cook a gumbo!

[HoosierKettle]

My brother got this 7 qt Dutch oven for me for Christmas. I wasn’t expecting it. The size is perfect. I made some Turkey soup.



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[acast285]

That's a great size, and I also love my ceramic coated cast iron, it's very easy to clean and you don't have to worry about acidic foods messing with your seasoning.

[JEBIV]

love the red fade !!

[bamakettles]

Very nice!  I love our ceramic coated cast iron and use it frequently on the grill.  Soup looks tasty.


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[michaelmilitello]

I borrowed a friend’s Le Creuset for a weekend to see if I would like the enameled DO.   Made gumbo and spaghetti and meatballs.  Absolutely love it for it’s versatility and heat retention.   I wound up buying the 6 quart Lodge enameled DO.  I’ve used it at least a dozen times.  I really cannot tell the difference between it and Le Creuset and certainly not the $200+ price difference.  Yes, it made in China but I’m very happy with it.   Definitely better for the acidic cooks with tomato. 


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