Seasoning cast iron skillet

[question everything]

Never did it when first purchased, so I was looking for a way to re-seasoning.

Google to the rescue. First, which made sense by the "panman" gives a detail process and then adds:

DO not throw in a fire

DO not use self cleaning overn

http://www.panman.com/cleaning.html

But the next site, wikihow starts by placing the crusty pan on fire or self cleaning oven

http://www.wikihow.com/Season-Cast-Iron-Cookware



Any suggestion from this all knowing crowd?

[Chan790]

1. Listen to "panman"

The right way to season cast-iron is with a high-quality lipid over high heat but not so high that you damage the pan for a sustained period of time.

Use potholders when you take it out of the oven.

[question everything]

3. Thank you. Will do (nt)

[ashling]

14. Use potholders when you take it out of the oven.

Damn it, THAT'S what I did wrong!

[question everything]

16. Oh yes. Definitely

Sometimes there are recipes that call for starting with sauteing on the range and then moving to the oven and I use potholders to just grab it from the range and move it.

In contrast to most pans and skillets where the handles are insulated, not here.

[sharp_stick]

2. The panman method

worked for me when I had a really disgusting cast-iron pan. I used solid Crisco as the seasoning lipid and haven't had a problem since.

Good luck.

[question everything]

4. Thank you. I don't use Crisco for anything

but perhaps will be able to get a small jar. Same with over cleaning. Mine is self cleaning, I have not used oven cleaning for ages but will go get some.

[BainsBane]

9. Canola or vegetable oil works

You need something with a high smoke point, so not olive oil.

It takes serious effort to damage a cast iron pan. They almost always come back after being rusted, forgotten on the stove, etc.

I season on the burner. I put oil in the pan, turn the burner on and use a paper towel to wipe the oil all around the pan. Be careful not to burn yourself. As the oil soaks in and burns off, I add more and continue to wipe. The oil will be smoking as you do this. Then cool the pan off and you should be set.

I don't use water on the pan to clean it very often. I generally just wipe it with a paper towel while it is still warm. If it cools off the stuff sticks, but you can reheat it later to clean. I use water once in a while, but only turn to soap if there is something super messy or I leave a bunch of junk on it overnight.

The pan takes on non-stick properties if you treat it right. They are great for searing meat and all kinds of things. It's my pan of choice: cost $25 and I much prefer it to a $100 All Clad I have, though the two serve different purposes.

[question everything]

17. "not olive oil" for seasoning, right?

OK for cooking? I have recently used a wonderful shrimp bake dish. With lots of garlic, chopped tomatoes and parsley and generous amount of olive oil. For some reason it calls for using "oven safe saute pan" which I interpreted as the cast iron. Of course I did not read that until I put the whole thing in a plain casserole dish, so I transferred it..

[BainsBane]

23. Yes

Olive oil isn't appropriate for seasoning but good for cooking. It's generally best to use pure olive oil for cooking and extra virgin for salads and finishing because the latter is more expensive and turns bitter at high heat.

The main difference in baking with a cast iron pan vs. A casserole dish is the cast iron encourages more browning. You could also do the sautéing in the cast iron pan and then put the in the oven in the same pan. You could do the same with a stainless pan but the food wouldn't brown as much on the bottom.

[mzteris]

25. Bacon grease.

We're "southern people" so my mama always saved bacon drippings - and her mama and her mama, you get the drift.

One it was used to cook with, but two was to "season the pans". A thin coating. Place in low temp oven for "a while". Now I can't tell you what a "while" is, you just know. lol (Like they cooked, too. A little of this, some of that, a pinch here, a handful there . . . and you never got the recipe the same way twice even if they did try and tell you!)

Anyway, don't eat bacon (meat) anymore, so I just use a thin coat of olive oil. It's a little gummier but a very very thin coat seems to work fine for me.

Just thought I'd share what Southerns did to season cast iron for decades.

[GreenPartyVoter]

5. I was told to smear the inside with vegetable oil, but not to leave a puddle of it. Then bake it at

300 degrees. Have not tried it yet, though.

[sendero]

6. I love cast iron..

.... and seasoning it is not that difficult. Seasoning it anew or renewing the seasoning is not very different IMHO.

Clean it, smear it evenly with cooking oil and heat it.

I prefer just doing it stovetop, turning the heat to medium-ish and letting the pan slowly get hot. Then turn the heat down so that the pan stays hot but not burning the oil off hot. Stay at that temp for 10 minutes or so then turn off the heat.

[question everything]

7. Thanks. I should have done this when first got it, some 20 years ago

Have not been using it that much and it was OK. Would use oil, cook, gently wash in soapy water, completely dry it and use paper towel to leave it coated with light layer of oil.

But last week I used a new recipe for frittata - was excellent, but a large part of it got stuck and it really took me a while to remove the stuff without scrubbing it. So I decided that it was time to do it the right way.

[dixiegrrrrl]

8. and once you season it

only wash it with hot water.
no soap

I run very hot water into it,( after wiping away any collection of cooking grease)
in the sink, let it sit for anywhere from 10 minutes to half an hour, use a teflon Dobie like pad to swish out the gunk, rinse in hot water, wipe it down with a paper towel.
That's it.
You can actually season a pan over time by doing this, I rescued one skillet that way, just cooked in it , cleaned it pproperly a few dozen times.
Have a steel wok I treat the same way.

3 of my skillets I got from my mother, years ago. They are in great shape.

[question everything]

18. Thank you. Interesting

I have been trying to limit the duration of water in it, fear of rust, I suppose. So would wash and immediately dry it.

But, I suppose, once it is well oiled it should be able to tolerate lots of water.

[dixiegrrrrl]

22. It would only rust if a small amount of water drops remains. for more than a few hours.

Having a pan or skillet or wok sit for a brief period of time with hot water in it will not produce rust.
Once you have dumped the water than a quick wipe with a paper towel is just the thing.


an old trick for cleaning a skillet, one I still use for my wok, is to pour some water in it and bring it to a boil on the burner, using a smooth implement ( like one of those spatulas you are supposed to use on a teflon coated pan)
to stir and lightly scrape off any sticky bits.
Then dump the water, and if needs be add more hot water and let it sit for a bit to get the rest of pan clean.
I use this trick when I want to clean the wok fast.

[Coyotl]

10. Without reading the methods, basically

you overheat it while it is oiled or buttered. Don't overdo it. To keep the seasoning in good order, place the pan briefly under the tap while hot to clean it. Do it as briefly as possible and wipe it, then place it back on heat only long enough to dry quickly. Watch the steam and water while wiping so you don't burn yourself.

[auntAgonist]

11. I have a lot of cast iron and I clean it with kosher salt and a bit of water using a plastic scrubby

I season with Crisco OR Lard inside and out. Bake in the oven UPSIDE down to avoid any pooling in the pan. Use a baking sheet or foil under the pan to catch possible drips.

To clean after use do NOT run cold water on a hot pan !! Don't boil water dry in your cast iron either it will leave mineral / calcium deposits on it.

I LOVE my cast iron and pretty much use it exclusively. I have a glass top stove too and have no problems.


aA
kesha

[question everything]

19. Outside, too? Interesting will have to consider it. Thanks. (nt)

[auntAgonist]

21. yes, it keeps it rust free :)

[OriginalGeek]

12. woody sez

[Paulie]

13. Here ya go:

http://www.richsoil.com/cast-iron.jsp

[question everything]

20. Lots of information. Thanks (nt)

[auntAgonist]

15. If you have Facebook I highly recommend this page ...

https://www.facebook.com/groups/castironskillet/

[Optical.Catalyst]

24. Burn cornbread in it

Mix up a big batch of cornbread batter (with extra CORN OIL) and bake it a regular temperature, like 375, until it burns.

Throw out burned cornbread.

Repeat until a layer of carbon covers the pan.

Higher temperatures do not make for a faster seasoning, nor a better seasoning. This process cannot be hurried, it takes time and many coatings of carbon to season properly.

[TheManInTheMac]

26. You can use the self-cleaning oven to get the old seasoning off, but not to season.

This blog post recommends flaxseed oil, which is basically food grade linseed oil. It is a drying oil and will polymerize much better, but it is a long process: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

[question everything]

27. Wow. Thanks. I will have to study it further (nt)

[TheManInTheMac]

28. I've also heard that the first several uses after it is seasoned, you should only use it for cooking

bacon. That may be an old superstition, but supposedly you'll eventually get it to the point where you can fry an egg on it just as well as you can on Silverstone. I've never seen one that can do that. I've seen eggs fried in about a half of an inch of lard in a cast iron skillet, but I doubt you want to do that very often.