Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: mhiszem on November 10, 2014, 04:00:20 AM
-
I recently got a 10" and 15" cast iron skillets. I need to season both of them and I recall people using their kettles to do this. Any instructions out there for this? I have never seasoned cast iron before. What's the most efficient way? Any help would be appreciated.
Sent from my iPad using Tapatalk
-
Instead of typing a bunch here is a great youtube channel
https://www.youtube.com/channel/UCkEn2QwGDZfc6QSU3FwPKIQ (https://www.youtube.com/channel/UCkEn2QwGDZfc6QSU3FwPKIQ) - His channel
https://www.youtube.com/watch?v=q2Tz7n7D5Bc&list=TLS2E87u2qH6Y (https://www.youtube.com/watch?v=q2Tz7n7D5Bc&list=TLS2E87u2qH6Y)
https://www.youtube.com/watch?v=xwCeW5SYJNs&list=TLS2E87u2qH6Y (https://www.youtube.com/watch?v=xwCeW5SYJNs&list=TLS2E87u2qH6Y)
https://www.youtube.com/watch?v=VRE-9XdXDxE&list=TLS2E87u2qH6Y (https://www.youtube.com/watch?v=VRE-9XdXDxE&list=TLS2E87u2qH6Y)
-
Here is another great resource on many things cast iron.
http://www.castironcollector.com
-
Strip all of the seasoning off first. You can burn it off in a self cleaning oven, or use electrolysis, or use lye/oven cleaner.
Once all the old seasoning and crud is off, use flaxseed oil to season.
1. buy flaxseed oil. its refrigerated and available at healthfood stores, whole foods, etc. Some grocery stores carry it as well.
2. apply thin coat of oil. use your hands.
3. wipe off oil with paper towel. you want the absolute thinnest coat of oil you can get.
4. stick in oven at 550 for an hour.
5. let cool.
6. repeat 2-5 five more times.
-
I heartily endorse Troy's suggestions.
If you want the science behind it, look here: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
-
Awesome! Thank you everyone for the suggestions. I will definitely give Troy's method a shot.
Sent from my iPhone using Tapatalk
-
Once seasoned what tools do you use with your CI?
Plastic, metal or wood spatulas?
-
I heartily endorse Troy's suggestions.
If you want the science behind it, look here: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
You had to go and break out the science!
-
Nothing beats pure lard. Not the stuff you get at the store. Try to find real rendered pig fat.
It is what your grandmothers, granny used and is still the best.
Crisco will polymerize with the best of them.
Dont clean cast iron in a fire or the self cleaning cycle of your oven. That is a sure fire way to warp the pan and at worst crack it.
Electrolysis is fine if you want to make a home made battery. It has to be babysat but works well for rust removal.
A lye bath, with real lye will not harm CI and can be left soaking forever. Just dont touch it with bare hands or splash it in your eyes.
If you have a light rust, a quick 30 min soak in a vinegar bath will work wonders. Just dont forget about it. Vinegar will eat the pan.
The initial seasoning is the most critical. Start with a clean base. What ever you season with, start thin, really thin.
Once seasoned the 1st time, the best way to non stick nirvana is to cook eggs and cornbread.
I have an old #5 Griswold that is so slick a fly will bust its ass if he was to land on it. Nothing compares to the antique stuff.
Lodge and others you may have to do a few runs at seasoning. Not a big deal but I prefer to cook in my pans. Not spend the time seasoning.
-
Awesome! Thank you everyone for the suggestions. I will definitely give Troy's method a shot.
Yes and read Sheryl's directions and caveats. Seasoning is in most cases RE-seasoning, not putting new oil over old. The pans you got are either used/hurt and need seasoning removal first, or recent/new Lodges that have some crud on them cleaning / seasoning have little to do with.
-
Once seasoned what tools do you use with your CI?
Plastic, metal or wood spatulas?
On the one slick CI pan I own, I use silicone or wood. A metal utensil doesn't help there; isn't needed. On the others that aren't as well seasoned so don't much care.
-
Thanks ats
Here's two CI pans I use regularly
The first has a rougher finish and it seems to be losing its seasoning as there's more and more of a silver steel look to the pan and less black or seasoning the more I use it
(http://i1165.photobucket.com/albums/q585/joelhogston/8707F28E-3C75-496A-8D36-A2AE50AEDDE7_zpsjqqiyccu.jpg) (http://s1165.photobucket.com/user/joelhogston/media/8707F28E-3C75-496A-8D36-A2AE50AEDDE7_zpsjqqiyccu.jpg.html)
The second has a much smoother finish almost like it has a coating
(http://i1165.photobucket.com/albums/q585/joelhogston/07BA0BC7-8AF3-48B5-94B6-E2ED17ED661C_zpstmcijn1o.jpg) (http://s1165.photobucket.com/user/joelhogston/media/07BA0BC7-8AF3-48B5-94B6-E2ED17ED661C_zpstmcijn1o.jpg.html)
So do these both need to be reseasoned or seasoned properly?
What's the best way to clean them before I reseason?
Am I trying to remove the existing seasoning before I reseason?
-
Thanks ats
Here's two CI pans I use regularly
The first has a rougher finish and it seems to be losing its seasoning as there's more and more of a silver steel look to the pan and less black or seasoning the more I use it
(http://i1165.photobucket.com/albums/q585/joelhogston/8707F28E-3C75-496A-8D36-A2AE50AEDDE7_zpsjqqiyccu.jpg) (http://s1165.photobucket.com/user/joelhogston/media/8707F28E-3C75-496A-8D36-A2AE50AEDDE7_zpsjqqiyccu.jpg.html)
The second has a much smoother finish almost like it has a coating
(http://i1165.photobucket.com/albums/q585/joelhogston/07BA0BC7-8AF3-48B5-94B6-E2ED17ED661C_zpstmcijn1o.jpg) (http://s1165.photobucket.com/user/joelhogston/media/07BA0BC7-8AF3-48B5-94B6-E2ED17ED661C_zpstmcijn1o.jpg.html)
So do these both need to be reseasoned or seasoned properly?
What's the best way to clean them before I reseason?
Am I trying to remove the existing seasoning before I reseason?
If you have roughness from particle build-up then it might be worth stripping the old seasoning off, if the roughness is just from the pan design it wont do much good to strip the old seasoning off. There are multiple ways to remove the old seasoning.
Self Cleaning Oven method
You stick your pan through a self clean cycle in the oven. This is a fast and effective way to remove the old seasoning but there is risk involved, there is a chance that the high temperatures involved could warp or crack the pans ( I personally have not had that issue with the cast iron that I have done by this method)
Lye bath
I use Easy Off Heavy Duty which main ingredient is lye. You place your cast iron in a trash bag and spray it with the Easy Off and leave it for a day to a few days depending on temperature (works better at higher ambient temps) then pull it out and wash it with a mild detergent and 0000 steel wool.
Electrolysis
This method can take up to a couple of weeks and is more involved so it is a lot to type but you can find some great tutorials and videos showing how to do it online.
-
Hogsy, I can't answer definitively. I'm really no expert, just read a few things I still have my own questions for. Your CI is like mine: mostly "looks just fine" but doesn't satisfy.
The lingering question for me is about what I said earlier, taking all the old seasoning off instead of putting new over old. There's probably a reason why new seasoning doesn't adhere to "old" and that's why it's considered "best" to remove it all and start over.
My issue is that none of the 3 standard ways of removing seasoning appeals to me, so I have to get over that.
1) I have an oven with a self-cleaning mode I've never used. I don't *think* my CI would get damaged (I'm assuming, perhaps incorrectly, those stories of heat damage are mostly from throwing CI on blazing campfires or BBQs ...?) and then there's the ensuing stink in the kitchen or danger of catching fire in a locked oven? Don't want to buy a new oven that burned up at 900 degrees, warping my countertop too ... if that's a legit risk.
2) I'm adverse to burning skin but might don the proper gloves and mask go with lye/Easy Off even though it likely means more cleanup. I like the freedom to do that outside, away from anything.
3) I have one of those larger battery chargers but don't think I want to invest the time and effort constructing a bath station for this, especially if it's not something that cleans without days of effort? Some more folks here who do the electrolysis method might have more to say.
-
1)I have an oven that has a self cleaning mode that kicks in every time you turn the oven off after use
Will this remove old seasoning? I highly doubt it but I'll try
2) I'll try this , still not sure what I'm trying to achieve
3) Electroloysis is for removing rust not seasoning, so I'm not sure what it will achieve
So my best bet is oven cleaner for a few days, I'll try it and report back
-
That oven isn't what I'm used to. So, you turn it off and then it heats up to beyond what you had it set to? Self-cleaning ovens "work" by super-heating higher than you'd ever cook anything, from what I understand. That's why the door should auto lock, so someone doesn't open the blast furnace of heat. You might try putting an oven thermometer in there, like what you'd use on a grill (heh!) and see what the temp does during this cycle --- if it's "only" 500 or so degrees (F) (260 C) it might not really get hot enough to burn away seasoning. That's about where you'd want to be for seasoning, not unseasoning.
*still not sure what I'm trying to achieve*
With everything gone, all you have left is cast iron, which is dull gray. Scroll down here: http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/ but be advised that once you get down "bare metal" rust formation begins almost instantly even in normal air. Keep it as dry dry dry as you can and apply that first thin coat ASAP. At that point it'll be protected but not ready for use until you add more very thin layers/heat cycles.
For this reason, it's possible to begin seasoning a pan that's not entirely dry and actually lock rust in, under the seasoning. I believe Canter talked about warming the pan back up, about as warm as you can take holding it ... to thoroughly dry it and applying that first super-thin layer of oil.
The seasoning she referred to in that link was superseded by the link from above, http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
-
I used the electrolysis method to clean a Cook N Kettle last summer. Since I had the tub and wires, etc. set up I decided to also run a couple CI pans through the process. I just left them hanging in the bath overnight and they came out spotless. All rust and grease and everything was gone. You'll want to season them (or at least rub them down with oil) fairly soon afterwards, however, because the bare iron will begin to get a light layer of rust if left for long to the elements - especially if the air is quite humid. No big deal because its easy to just wipe it off, but the point is that the electrolysis process seemed to take everything off. And even if there were a bit of stuff left on the surface after electrolysis then I'd bet it could very easily be rubbed of with minimal effort with a pad of steel wool.
-
I've cleaned two of my pans with oven cleaner and they've come up
Perfect .... Now to reseason..... Do I need to let the pan cool before applying the oil?
Is there a way of telling whether I've applied enough coats of oil? Or once you get to 5 coats that's enough, also do all 5 coats need to be applied as thinly as the first?
-
When I've done it by way of grinding off & such (not electro or oven cleaner), I just started right in.....don't think it matters too much if it's warm & might even go better as whatever pores are in the metal will be opened up a smidge when you start......
Others may know much more about this though.....
As for number of coatings, get a few on there & see how it acts......the things seem to build up more & more with use as far as I've seen.....
-
I just recently bought a Griswold small logo #5 cast iron pan and tried seasoning it and failed miserably. I can't figure out what I did wrong? I didn't strip the old seasoning off using oven cleaner or in the oven like others mentioned but I did scrub it HARD with warm water and steel wool and it seemed completely clean and smooth. I then followed Sheryl's directions (even bought flax seed oil). It took me two days to go through the cycle of seasoning it 7 times (and a lot of complaining from my wife about the smell in the house). Finally it was ready to try and cook my morning eggs, I heated up the pan, added oil, then dumped in my eggs. They stuck instantly to the pan like cement. I even added more oil then you usually should to be safe. I was so frustrated. I have used it a few more times to try and make eggs and same thing, they stick like nobody's business. Was it because I didn't strip the pan with oven cleaner or in the oven prior to re-seasoning?
-
Quote: Finally it was ready to try and cook my morning eggs, I heated up the pan, added oil, then dumped in my eggs. They stuck instantly to the pan like cement. I even added more oil then you usually should to be safe. I was so frustrated. I have used it a few more times to try and make eggs and same thing, they stick like nobody's business.
Did you preheat the pan so that water drops sizzle?
What temp did you preheat to?
Eggs need no more then a med-low heat. And make sure you preheat before adding oil. Add oil, add eggs, leave until ready to flip (kind of like waiting for a steak so it doesn't stick to the grill), flip wait eat.
Egg should gently sizzle in pan...no splattering.
-
Gunner, might be too thick of a layer(s) of the seasoning oil.....then it ends up kinda 'sticky' like you're describing.....
My experience (not massive like some folks here) is to get the VERY minimum layer of oil & bake 'till it smokes some & dries completely, then repeat......I would make this mistake in 'thinking' I was 'oiling' the pan, but then finally after a lot of errors, found that the oil is creating a hard base to then build upon......when I started thinking about it that way things went better......still no expert by any means, but the stuff I have works OK.............
-
I've cleaned two of my pans with oven cleaner and they've come up
Perfect .... Now to reseason..... Do I need to let the pan cool before applying the oil?
Is there a way of telling whether I've applied enough coats of oil? Or once you get to 5 coats that's enough, also do all 5 coats need to be applied as thinly as the first?
I always do it when they are hot. As far as number of coats it is up to you, I try to do at least 3. The seasoning will continue to build with cooking on it.
I just recently bought a Griswold small logo #5 cast iron pan and tried seasoning it and failed miserably. I can't figure out what I did wrong? I didn't strip the old seasoning off using oven cleaner or in the oven like others mentioned but I did scrub it HARD with warm water and steel wool and it seemed completely clean and smooth. I then followed Sheryl's directions (even bought flax seed oil). It took me two days to go through the cycle of seasoning it 7 times (and a lot of complaining from my wife about the smell in the house). Finally it was ready to try and cook my morning eggs, I heated up the pan, added oil, then dumped in my eggs. They stuck instantly to the pan like cement. I even added more oil then you usually should to be safe. I was so frustrated. I have used it a few more times to try and make eggs and same thing, they stick like nobody's business. Was it because I didn't strip the pan with oven cleaner or in the oven prior to re-seasoning?
I haven't tried flax seed oil yet so I can't really speak to it but you might try stripping the seasoning and trying lard or shortening and see if you get the same results. I wouldn't think it would be from your previous cleaning method but I am no expert on the subject.
-
That's not what I wanted to hear gunner
After applying 2 thin coats of flax seed oil there is no real difference to the surface of the pans
Oh well I'll keep going I guess
-
When you say smokes some @buckie will there be much smoke?
I've got the oven on high but I'm not getting any smoke
I apply the oil then wipe of with paper towel. Maybe I'm not leaving enough oil in the pan?
-
naw, it's just some wispy blueish smoulder....doesn't last long, like the extra burning off......kinda like BBQ thin blue from what I know.......I usually do them on the the gas burner outdoors so I can make whatever mess & stink I want w/o repercussions.....
I wouldn't be concerned with not enough, usually the trouble comes from too much on each layer as far as I know......we need even more experts in here as I've not done a ton of this & don't want to be dishin' up falsehoods here !!!!
I know @Winz has a bunch & there's some other folks too.....
-
I'll keep going with it, after cleaning another pan and comparing the two there is a difference between one with a coat of oil and one without
When I take a pan from the hot oven and apply some oil , it smokes straight away.....I think I'm doing it right
-
Yes, my understanding, ASSUMING everything came off during the "unseasoning" step ... is multiple very thin coats at heat high enough to smoke it off. Can't rush it by only doing a few applications nor thick applications.
-
make sure to use thin coat (flaxseed oil is best)
the thinner the better.
thick coats will be tacky and sticky and are easily chipped off.
-
Yeah, sounds like you're getting it Joel.....check back in & let us know...... 8)
-
Quote: Finally it was ready to try and cook my morning eggs, I heated up the pan, added oil, then dumped in my eggs. They stuck instantly to the pan like cement. I even added more oil then you usually should to be safe. I was so frustrated. I have used it a few more times to try and make eggs and same thing, they stick like nobody's business.
Did you preheat the pan so that water drops sizzle?
What temp did you preheat to?
Eggs need no more then a med-low heat. And make sure you preheat before adding oil. Add oil, add eggs, leave until ready to flip (kind of like waiting for a steak so it doesn't stick to the grill), flip wait eat.
Egg should gently sizzle in pan...no splattering.
I did pre-heat the pan on med-low heat, added the oil when it was heated up, then added the eggs. They stuck instantly. I even let them sit for a bit in the oil and didn't mess with them so they could set up. I thought the pan might have been too hot so I tried the next day on low heat and same thing. Very frustrating!
-
Gunner, might be too thick of a layer(s) of the seasoning oil.....then it ends up kinda 'sticky' like you're describing.....
My experience (not massive like some folks here) is to get the VERY minimum layer of oil & bake 'till it smokes some & dries completely, then repeat......I would make this mistake in 'thinking' I was 'oiling' the pan, but then finally after a lot of errors, found that the oil is creating a hard base to then build upon......when I started thinking about it that way things went better......still no expert by any means, but the stuff I have works OK.............
I did follow the article and apply a super thin layer, and wipe it off completely. In the article it said it should be a warm pan, apply flaxseed oil, then wipe it off completely almost until it looks like the pan is dry, then in the oven at 500 for an hour, turn off oven and let it cool 2 hours and repeat. I did that 7 times. The only thing I can think of is the old seasoning was still on there and I just couldn't see it after cleaning it? Dunno :o
-
stupid question i'm certain....
but what is the point of re-seasoning? isn't the goal to have a nice base seasoning there, and if so, why take it off to start over?
i have a couple CI pieces i've scored at estate sales and cleaned them with hot water, dried, then used coarse salt and a paper towel, recoated them lightly with corn oil and they seem to work flawlessly.
so why strip off the exact thing you're looking to have?
-
Greg I don't have an answer except to guess that if things stick, the "base" wasn't really there as expected.
My nicest pan depends on some oil for each cook and I don't know that "it should". More troublesome is my dutch oven, bought new pre-seasoned, some extra light coats applied, cooked a few times with it, no abuse, but crud on the bottom I can't really get off, even boiling coarse salt water in it and scrubbing. That's not right.
-
I did pre-heat the pan on med-low heat, added the oil when it was heated up, then added the eggs. They stuck instantly. I even let them sit for a bit in the oil and didn't mess with them so they could set up. I thought the pan might have been too hot so I tried the next day on low heat and same thing. Very frustrating!
Just some questions, what kind of oil did you use to cook with, and how much? I'm not going to claim to be any kind of CI expert, specially since I JUST got mine a week ago. I've made eggs a couple of times now on it, and they haven't stuck at all. I've used butter, and a bit more than I normally would. This was actually in the new skillet instructions with my pan (to use more oil/fat than you normally would with a newly seasoned pan). So maybe trying some butter or just more oil will help.
I've joined the CI club, I was given a new 12 inch Lodge CI Skillet for my birthday. Personally I love it, I've cooked on it ALMOST every day since I got it and it's worked great for me.
-
I did pre-heat the pan on med-low heat, added the oil when it was heated up, then added the eggs. They stuck instantly. I even let them sit for a bit in the oil and didn't mess with them so they could set up. I thought the pan might have been too hot so I tried the next day on low heat and same thing. Very frustrating!
Just some questions, what kind of oil did you use to cook with, and how much? I'm not going to claim to be any kind of CI expert, specially since I JUST got mine a week ago. I've made eggs a couple of times now on it, and they haven't stuck at all. I've used butter, and a bit more than I normally would. This was actually in the new skillet instructions with my pan (to use more oil/fat than you normally would with a newly seasoned pan). So maybe trying some butter or just more oil will help.
I've joined the CI club, I was given a new 12 inch Lodge CI Skillet for my birthday. Personally I love it, I've cooked on it ALMOST every day since I got it and it's worked great for me.
I was using coconut oil and I did use a pretty good amount. Maybe I will give butter a try next time? I am stripping the pan and gonna try to season it again. I might as well give it another shot!
-
My wife and I have been using coconut oil a lot. Along with its health benefits, it can also handle high heat.
But, for some reason, I find it does not work well with eggs when it comes to non-stick. It may be the culprit.
Definitely give butter a shot. Should work better. :D
-
My wife and I have been using coconut oil a lot. Along with its health benefits, it can also handle high heat.
But, for some reason, I find it does not work well with eggs when it comes to non-stick. It may be the culprit.
Definitely give butter a shot. Should work better. :D
Thanks for the input, I'll give it a shot!
-
Thanks to all for answering my questions so promptly
I seasoned my main 3 pans over the weekend and they turned out great!!
Cooked bacon and eggs in two of them yesterday and definitely performed better than before
FWIW gunner I used butter with the eggs
-
I love cooking eggs with coconut oil, but yes it sticks for me too, even on teflon.
-
Thank you for all of the suggestions! So much great info, going to keep looking at this one. Looking forward to seasoning my two pieces of CI.
Sent from my iPhone using Tapatalk
-
This is the best video I have found on the subject. You can skip the part about stripping if you want, but the section on seasoning is top notch, and has become the way I season and maintain mine. The seasoning portion of the video begins at 10:10:
https://www.youtube.com/watch?v=j6Tz3HnnCFs (https://www.youtube.com/watch?v=j6Tz3HnnCFs)
Winz
-
This is the best video I have found on the subject. You can skip the part about stripping if you want, but the section on seasoning is top notch, and has become the way I season and maintain mine. The seasoning portion of the video begins at 10:10:
https://www.youtube.com/watch?v=j6Tz3HnnCFs (https://www.youtube.com/watch?v=j6Tz3HnnCFs)
Winz
Thank you!! This was an excellent video! I've seen so many different DIY's on seasoning that I was beginning to think I was doing it wrong. This is simple and informative and you can actually see the results in the end.
... oh ... and a big old sarcastic "THANKS A LOT" to both you and Idahawk for now getting me hooked on CI. ;D ;D ;D
As if I don't waste enough time on CL already!
-
and a big old sarcastic "THANKS A LOT" to both you and Idahawk for now getting me hooked on CI.
Like that was difficult to do... :)
Breakfast today:
(https://dl.dropbox.com/s/wtcgb7qfvcvh6bp/cornbread.JPG?dl=0)
The key learning from the video I posted was the secondary wiping of the CI after 15 minutes. It eliminates the uneven finish caused by pooling of the oil/crisco. While my pans were always smooth thanks to a wire brush on my angle grinder, I simply could not get a really smooth coat of seasoning on the iron. Using his method, I have been very happy with the results. I also made the transition back to crisco and away from flaxseed. It seems to work fine, is easy to obtain, is cheap, and one container of crisco lasts forever.
Winz
-
^^^thanks for the post @Winz ..... Wish I'd done that with mine a couple of days ago when I was seasoning my pans.... Oh well , I'll know for next time
@GregS why Reseason?? Why not? Personally I like learning new techniques and playing with my cookware whether it's a kettle or a fry pan. I also like to know what I'm cooking on is clean and safe for my family, just like a 2nd hand kettle , I like to clean it before I cook on it. Who knows what the previous owner has used it for......
-
@GregS why Reseason?? Why not? Personally I like learning new techniques and playing with my cookware whether it's a kettle or a fry pan. I also like to know what I'm cooking on is clean and safe for my family, just like a 2nd hand kettle , I like to clean it before I cook on it. Who knows what the previous owner has used it for......
@Hogsy good points. i just didn't know if CI "needed" to be re-seasoned.
i can understand choices etc. but if there was an inherent "need" is what i wanted to know.
-
I wish I never opened this thread. I am now thinking about reseasoning all of my CI. Thanks guy's. Honestly, I'm glad I read this stuff because there is so much good info here. Well time to get cleaning.
-
This is the best video I have found on the subject. You can skip the part about stripping if you want, but the section on seasoning is top notch, and has become the way I season and maintain mine. The seasoning portion of the video begins at 10:10:
https://www.youtube.com/watch?v=j6Tz3HnnCFs (https://www.youtube.com/watch?v=j6Tz3HnnCFs)
Winz
Thanks for the link Winz! I ended up using oven cleaner and stripped my pan and gonna start the seasoning process over this weekend and use the method in the video along with Crisco (I happen to have some on hand). I am thinking since I didn't strip it to begin with, I was just seasoning on top of old crud and that's why food still stuck...We shall see!
-
Thanks for the link Winz! I ended up using oven cleaner and stripped my pan and gonna start the seasoning process over this weekend and use the method in the video along with Crisco (I happen to have some on hand). I am thinking since I didn't strip it to begin with, I was just seasoning on top of old crud and that's why food still stuck...We shall see!
You're welcome. With regard to food sticking, my personal experience:
- Start with a smooth pan. I have some older cast iron that is really smooth on the bottom, and some newer "pre seasoned" pieces. The newer pieces are somewhat rough (necessary to make the pre seasoning stick). The newer ones will NEVER be good nonstick pans unless you are willing to grind them smooth.
- Your pan must have heat to be nonstick. Iron is a relatively poor conductor of heat (however once heated it retains that heat very well). Put your pan on the burner and allow it time to come up to temperature.
- Use a good amount of fat. Butter and olive oil tend to be my fat of choice, but whatever you use, don't skimp.
- As grillers, we all know that cold protein on a hot surface will stick. You must allow whatever you are cooking to release from the pan (or grill grate) before moving it. The biggest mistakes I have made with scrambled eggs is trying to move them around right after dropping them in the pan. Let them cook for a minute or two before moving.
- Use a stainless steel spatula with rounded edges. Metal will not hurt your pan, and will give you the right tool to scrape up any portion of your food that is sticking. Plastic will not work as well.
Just my $.02
Winz
-
Deleting double post
-
This is a nice thread on Cast Iron. I ran across this nice article on Serious Eats and thought I'd share it.
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html (http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html)
-
Friday night. Sparked a bowl. Listening to Alice in Chains and Soundgarden. Seasoning my Lodge 12th Man Dutch Oven.
Thanks for all of the tips, it is going well.
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-01-09221219_zps5097fee8.jpg)
-
Great selection of music to be listening to whilst seasoning
It's been a couple of months since I seasoned my pans and I'm really happy with the results
They just keep getting better and better
I've been making sure to only wash them in warm water(no suds)
And I've been wiping them with flax seed oil after washing them
Thanks for all the advice even the missus loves using them
-
Made some killer spaghetti sauce the other day, first time in ci. Came out awesome.
-
Maybe we are doing it wrong, but it's working for us.
We have a couple that we bought new and a couple we have rescued front use.
In the case of the new ones, we simply put them on the stove over a medium high flame to warm them up, then I drop in some vegetable oil. I use a paper towel to rub it in and rub it off. I continue with the heat right until it starts smoking. Then I toss them in the oven (turned off) as this helps control the little bit of smoke as it cools off.
With the rescues, we simply boiled some water in them and scrubbed the heck out of them until cleaned to our satisfaction. Then, to season, I repeated the process above three or four times.
Every time we use them, we wash I the sink and repeat the process. Works great for us.
Sent from my iPhone using Tapatalk