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Cast iron seasoning
I think I have posted something similar but couldn’t find the post. I’ve got an older cast iron skillet that I have been working on for a few years. It has some seasoning to it and actually cooks pretty well. I use coarse salt, water and a paper towel to clean. I sear the pan until the water has evaporated and add a layer of vegetable oil. On a perfectly seasoned skillet, should it be a consistent black color or is this what it should look like?
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Last edited by b35w; 09-27-2020 at 05:05 PM.
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I hope your fishing post and this one are related!
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Same question. Pulled a long lost griddle out of the garage this afternoon and am seasoning it as we speak. Yours is in much better shape than mine
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Did fish tacos last nite in itOriginally Posted by SouthernWake
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You should have gotten that old seasoning completely off before reseasoning.
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I did. There was no seasoning when I started. I’ve been using it for about 3-4 years
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Bacon
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It should look like this. That little #3 will slide an egg out easier than the hen.
306C7FEA-5CA7-47BE-929A-74B0B2B24BDA.jpg
Here is the rest of the family.
E99C0212-8577-42B2-8D11-C6E53438B347.jpg
My seasoning technique.
Put skillet on gas stove and get her hot.
Apply light oil. I use Publix spray canola oil.
Let it smoke until it cooks the oil onto the surface and stops smoking.
Repeat 3-4 times.
Cook bacon. Keep cooking bacon.
Wipe with paper towel and hang.
Anytime I want to build up seasoning I just burn some canola oil onto it.
Just need a good kitchen vent.
Last edited by Jozie & Me; 09-27-2020 at 05:52 PM.
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Keep cooking fatty foods in it. I only use almost warm water and a paper towel to wipe clean. If for some reason it needs more seasoning, I heat and put a coat of lard in it.
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I season mine in the oven. I don't clean them with salt. Usually just wipe them out. If they need washing hand wash and set on stove with heat to dry throughly. Lightly oil after that.
Last edited by LabLuvR; 09-27-2020 at 06:34 PM.
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I use Crisco to season mine because the smoke point is higher than veg oil.
Cook, rinse with HOT water, use chainmail for any stuck bits that need scrubbing, wipe with paper towel, then on the cooktop to dry. When it gets dry and just starts to smoke, take a folded paper towel and put a light coat of Crisco.
Last edited by MKW; 09-27-2020 at 06:38 PM.
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Grapeseed oil works awesome to get a quick season on a fresh pan or fresh grind. High smoke point also.
Bobby those spots in the middle look like burnt on food. Get that off there and just keep it from drying out. It takes awhile to turn a fresh pan black.
Side note, wife brought me home a 8" Griswold yesterday from her day out antiquing....Think I'll keep 'er...
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Probably used too much oil before seasoning.
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Put it in the oven, and run set your oven to the clean cycle. When it is done, and cooled down, wash it real good. Set the oven temp to 200, and put the pan in it, to completely dry it, and preheat it. Wipe it down (all surfaces) with a good height heat oil, such as grapeseed oil. Put it back in the oven for about 20 minutes, the pull it out, and wipe the excess oil off. Put it back in the oven, and turn the heat up to 500. After an hour at 500, turn the oven off, and let it cool down. Repeat the oiling and heating process until you are satisfied with the coating.
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That chainmail stuff is the shiz for cleaning
"Only accurate rifles are interesting " - Col. Townsend Whelen
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Am I the only one that thinks our grandparents and such didn't do umpteen steps to season their pans?
Pretty sure they just cooked with em.....and maybe didn't use soap in to clean em...
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Yep. That's what we do.
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Yep. I used to do the oven method and found that just burning a layer of oil on em worked just fine.
A vote is like a rifle: its usefulness depends upon the character of the user.
Theodore Roosevelt; 26th president of US (1858 - 1919)
____________________________________________
“A fear of weapons is a sign of retarded sexual and emotional maturity” Sigmund Freud
Displaced Sandlapper
Cast iron seasoning
This is my Grandmother's pan; it has been in use since 1934. Tonight I cooked filets in it, then sautéed mushrooms in butter and deglazed it with some red wine for a sauce. I removed the last of the crusties from the filets with chain mail, rinsed it and wiped it down with a paper towel. It's ready for bacon and potatoes tomorrow.
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Last edited by boondoggle; 09-27-2020 at 09:22 PM.
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That’s cool that you still have itThis is my Grandmother's pan; it has been use since 1934. Tonight I cooked filets in it, then sautéed mushrooms in butter and deglazed it with some red wine for a sauce. I removed the last of the crusties from the filets with chain mail, rinsed it and wiped it down with a paper towel. It's ready for bacon and potatoes tomorrow.
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