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Country Discussion Topics
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Seasoning cast iron
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Dave    Posted 07-15-2002 at 07:12:13       [Reply]  [No Email]
I remember reading once that cast iron cookware needed to be "seasoned" before use and that over time and with proper use it would develop a dark non-stick coating on it.

What is the proper method for doing this? I know you are not supposed to scour with steel wool when cleaning, but that's about all I know.

Thanks in advance,

phil    Posted 07-16-2002 at 11:10:48       [Reply]  [Send Email]
for seasoning or reseasoning I clean first with some soap and water and a mild scrub. then heat pan and burn a light coat of olive oil or crisco in until smoking. salt the pan and polish it with a good strong kitchen towel until nice and smooth. Be carefufl though. Repeat the process a couple of times until smooth and brown. finally coat with oil again and bake it in the oven for a while.

Pcc-AL    Posted 07-15-2002 at 13:55:20       [Reply]  [No Email]
Hi Dave,
I still have a lot of the old black skillets that my family has had for years. I love my mama's little hoecake one best. Anyhoo, once in a while one will need to be cleaned and re-seasoned. I just turn on the propane fish cooker and put the skillet on it until it burns off all the crud. When it cools down a little, I dump the crud and spoon in lard or shortening. Let it sit a while and go to cooking. Good luck.

Even More Info...    Posted 07-15-2002 at 07:44:52       [Reply]  [Send Email]
I will not use new cast as the inside surfaces are 'grainy' as all get out and take long to season.
I will only use older Griswold and Wagner pans.
However...sometimes you find one that is in rough shape and needs to be brought back.
To clean an older pan, start the woodstove and just set the pan in when it has a good bed of coals. The iron will get literally red hot and burn off the old coat and any rust that is present.
Remove from fire carefully with tongs and set on a rock till cool to the touch.
Wire brush (or wheel on a grinder) all the leftovers off till you have bare metal.
Wash thouroughly in hot water and soap.
Set on a stove to dry.
Then you can go about seasoning in either of the manners below...


Tom A    Posted 07-15-2002 at 07:26:32       [Reply]  [Send Email]

there's as many ways to do it as people who use cast iron cookware, and everybody thinks their way is the best. I'll give you my way:

If it is brand new, clean it with soap and water to get the shipping and storage protectant off of it.

Rub some crisco (some folks swear by lard) or other 'hard' shortening...not Wesson or other salad oil the first few times. It helps to smooth the shortening if you warm the pan a little. Put an even fairly light coat (not dripping). Put the pan in a cold oven, turn the heat on to about 275-350 degrees for awhile. Most folks say an hour, I like longer. Turn off the oven and let the pan cool.

After you use it, don't use soap to wash it. I usually use hot water, if absolutely necessary a nylon scrubby (rarely needed, especially after awhile) and then boil the water in the pan for a few minutes, wipe it out, dry it and then put a very light coating of shortening or oil with a paper towel. That's it. As you use it, the coatings of shortening/oil sort of build up slowly...when you've had it awhile it is better than teflon as far as non-stick.

My wife hated it at first, but now she loves the cast iron and we've picked up several different sizes cuz she likes to use it so much.

good luck,

Ludwig    Posted 07-15-2002 at 07:20:31       [Reply]  [No Email]
Yup. I bought new pans when my wife and I
started keeping house together three years
ago and I'm finally starting to get the good coat
of black. Course we had some fits and starts
where she'd soak the pans in hot soapy water
and I'd come home and find a good layer of
black floating...

So here's what I do. Wash the pan using as
little soap and scrubbing as possible. I use
the sponges with scrubby on one side, of
course if stuff is really stuck on its soap and
scrub time, but sometimes just sitting in hot
water will do the trick.

Then I put 'er on the stove and get good and
hot. Then a dose of oil. I use olive oil because
its what my Dad used and I like the smell. I tip
the pan to get a good coat of oil all over and
then keep it on the warm burner for awhile.
(few mins) Then wipe the excess oil out, let
cool and put away.
If you have a gas oven with a pilot light a nice
trick is to leave the pan in the oven where its
warm and then oil will bake into the pan giving
you that nice nostick coating that much faster.

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