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dkurfiss
09-22-2014, 08:45 AM
At the PA campout the discussion ended up around cast iron cookware and how I season it. Instead of me making a video or trying to describe what I do, I am going to link a video that shows exactly how I season cast iron and have been doing it this way for years. The only difference is that I was taught to clean the cast iron in a wood fire and used lard as the seasoning. In today's world I have a gas range and I use the method shown here.

https://www.youtube.com/watch?v=j6Tz3HnnCFs

I will put up some before/after pictures of the skillet Gary gave me once I get time to season it out. The skillet is actually in good shape. It has some rust on the bottom, needs a good cleaning, with some seasoning done but no warping or deep pits. I can't wait to use it in camp once it is finished!

here are the before pictures:

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kaitiff
09-22-2014, 09:05 AM
My mother-in-law has a cast iron skillet I think she got from HER mom and I think you could bury it in sea-salt and it wouldn't rust. :) I gotta say tho, everything tastes better coming off of that skillet. MmMMmm.

dkurfiss
09-22-2014, 01:16 PM
Here are a couple of shots when pan came out of self cleaning oven
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These two were after I scrubbed the pan out but before seasoning.
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The next part of the process takes about 6 hours as it is 3 hours each seasoning step and 2 hour cool down between cycles. I will get one seasoning done today and another tomorrow.

dkurfiss
09-23-2014, 07:49 AM
14558

And breakfast was served! I will need to do more work on the pan as the eggs were sticking. I am going to start over and this time use the wire brush on the pan to get it smoother but over all, I could use it now and be happy with it.

kaitiff
09-23-2014, 07:53 AM
jebus, 6 hours of scrubbing etc? That's some serious dedication. I'm one to admit my faults and I'll tell you straight up I just don't have it in me to spend that much time to make a pan 'non-stick'. I'm so lazy I've been thinking about trying those 'green' ceramic non stick pans. I know it won't taste nearly as good... but quick and easy cleanup works for me!

dkurfiss
09-23-2014, 08:02 AM
jebus, 6 hours of scrubbing etc? That's some serious dedication. I'm one to admit my faults and I'll tell you straight up I just don't have it in me to spend that much time to make a pan 'non-stick'. I'm so lazy I've been thinking about trying those 'green' ceramic non stick pans. I know it won't taste nearly as good... but quick and easy cleanup works for me!

Naw, not 6 hours of scrubbing. 6 hours in the oven and next time it will spend 12 hours in the oven. I tried the green pans and they are ok but not my thing. I love cast iron and once it is seasoned up good, it is the least amount of work to maintain. Heck, you don't even need to wash it with water when you are camping. Wipe it out, and move along!

swoody126
09-23-2014, 03:46 PM
i just take new(to me) cast iron & stamped steel pans to the barn, where they get a severe wire brushing w/ the HD CUP BRUSH on the MAKITA ANGLE GRINDER

once that's out of the way i fill the pan w/ cheap cooking oil and make french fries, about 3+ batches, and throw the fries away

the amount of heat to keep potatoes frying seems to work well at opening the pores in the metal and 3+ batches worth of time is all it takes, to suit me/my standards P^

btw, i do this outside on the fire or camp stove

mailman01
12-23-2014, 09:51 AM
i just take new(to me) cast iron & stamped steel pans to the barn, where they get a severe wire brushing w/ the HD CUP BRUSH on the MAKITA ANGLE GRINDER

once that's out of the way i fill the pan w/ cheap cooking oil and make french fries, about 3+ batches, and throw the fries away

the amount of heat to keep potatoes frying seems to work well at opening the pores in the metal and 3+ batches worth of time is all it takes, to suit me/my standards P^

btw, i do this outside on the fire or camp stove

Now, this one I may try...but that 8 hour oven process seems like a very long time for the oven to be on, especially if one has several skillets. I did do one inside my Weber grill...came out OK, but could use a little more work....but, it does a fair job of cooking stuff.

400web
12-23-2014, 03:19 PM
I have several skillet pans and a couple of cast iron camp ovens. The method I have used to season is put in a liberal amount of oil and place on top of a gas stove or bbq. Turn the heat up to high and burn the oil into the cast iron. Them give e a good clean up. This needs to be done out in the open as it generates a fair amount of smoke.

Then after using and cleaning for about the first 20 uses I rub oil over the pot/pan and store in a plastic bag to keep it clean.

mailman01
12-23-2014, 04:15 PM
I have several skillet pans and a couple of cast iron camp ovens. The method I have used to season is put in a liberal amount of oil and place on top of a gas stove or bbq. Turn the heat up to high and burn the oil into the cast iron. Them give e a good clean up. This needs to be done out in the open as it generates a fair amount of smoke.

Then after using and cleaning for about the first 20 uses I rub oil over the pot/pan and store in a plastic bag to keep it clean.

May have to give this one a go as well....Thanks.

Big Bird
12-24-2014, 06:55 AM
Good link. I hadn't run into the second wipe at 300 deg before.

I had some Lodge pans and finally got sick of their grainy surface. I took an angle grinder with a flapper disc to them and now have a nice smooth cooking surface. I would NOT do that with a quality or heirloom pan, but it was great for the Lodge or anything you've got that does not have that super smooth Griswold-like finish. If you're going to grind off rust and reseason, you might as well go all in

G wizz
12-24-2014, 06:58 AM
I had some Lodge pans and finally got sick of their grainy surface. I took an angle grinder with a flapper disc to them and now have a nice smooth cooking surface.

That smooth surface you were looking for comes with years of usage ... You just need to use yours more ... P^

swoody126
12-24-2014, 07:08 AM
WHAT "G" SAID ^^^

since they are made by SAND CASTING(as in CAST IRON), they all have/had that grainy surface

Big Bird
12-25-2014, 09:40 PM
Don't be silly, you two.
Sure, a lot of lipstick can cover up that pig, but there is a difference in the underlying cast iron and its quality of finish before the patina is laid on.