seasoning cast iron...

[Dr. X]

I'd be interested in knowing how you guys "season" yer cast iron pots and pans for regular use. I have two large pots with handles that have been rescued from the elements. Both are rusty but sound. How do I get them ready for use on the cookstove? :confused:

as ever,
Dr. X :cool:

[Annarchy]

I'd be interested in knowing how you guys "season" yer cast iron pots and pans for regular use. I have two large pots with handles that have been rescued from the elements. Both are rusty but sound. How do I get them ready for use on the cookstove? :confused:

as ever,
Dr. X :cool:

Use some steel wool and muscle to remove the elements. Scrub with dishsoap. Wipe clean, then coat the inside with oil/lard and place over a medium fire for about 5-10 minutes. Make sure it doesn't flame on you, if it does, have a cover to snuff out the flames and remove it from the fire. :rolleyes:

They will blacken and be good to go for years to come.

After each use, I uses a light solution of dishsoap to clean my pans, then lightly coat the inside with oil and heat to keep any rust from developing. Some of my cast iron are over 50 years old and still going.

[Ryder]

I never use dish soap on my pans.

Scrub vigorously with hot water using a brush. If you have some hard stuck on crud, fill pot/pan with water and boil for a few minutes.

[lowr8]

there is nuthin better than an iron skillet!

[Annarchy]

I never use dish soap on my pans.

Scrub vigorously with hot water using a brush. If you have some hard stuck on crud, fill pot/pan with water and boil for a few minutes.

I only use soap to prevent the chance of getting sick - salmanila and ecoli.

[bear1]

i use brick lard ,bought from a grocery store. it used to be a dime. now maybe over a buck. clean pans 1st time w/ stong soap and water. turn on oven, put alium. foil on a cookie sheet. coat metal everywhere w/ an even coat of lard. place in oven for about 1/2 hour, most of lard will come off sides, try to keep pan level in oven so cooking surface will get treated evenly. wipe liquid lard over all serfaces again, back in oven. again, wipe, or add lard to cooking surface, heat again. usually when the cooking surface looks like a smooth dark teflon it is done. this method will smell up the house, espically in the winter. another method is to do it on an outside grill. foil on grill surface, same steps as above, but the smell will only bother the neighbors. any gets onto the grill, just turn up the heat, when done, and it will burn off. both methods will also work on carbon steel woks.

[adobewalls]

The initial seasoning needs to be fairly hot, say 500*. If you are not doing it on the pit outside, then season it for about an hour in the oven.

After that its a continuing process of using, wiping clean, and reoiling. We have a small skillet that is used almost daily and its has a very nice build up of carbon. When done cooking, we wash with hot water and a soapy sponge, dry it off, put a little vegetable oil on it and its ready for the next day.

Also, try not to have to scour the pot and expose metal - that will require reseasoning.

[MdlMkr 7.62]

Yeah, NEVER use dishsoap on a seasoned pan. Just wipe it down after use. If it's seasoned correctly, it should be non stick. Heating it up before using it will kill off any nasty microbes living on it.

Cast Iron is the best pan. Just heavy

[Jim West]

What 7.62 said. If i have something stick I use vinegar or a thick vinegar based hot sauce to dissolve the stuck on food. Jim

[MdlMkr 7.62]

Saturday morning, Ham and eggs cooking in a cast iron skillet. That's my idea of a HAM test :D

Can I have a side of flapjacks with that??? :cool:

7.62

[Jim West]

Well bad things happen in threes. A few days ago I noticed a crack in my black iron skillet. Ok, I guess its time for retirement. Today my griddle cracked and the bottom of the cornbread pan keeps catching on fire. I guess its time for some replacements. These were hand me downs that my Grandmother bought in the thirties or forties. Pretty good product life I would say. Any one use the Texsport stuff? Im thinking my best bet would be the fleamarkets. Jim

[MdlMkr 7.62]

Antique shops usually have Cast Iron cookware, Ebay is another option. I believe there is only 1 company still making the stuff. Wally world sells the made in China stuff - something just seems "wrong" about using chinese Cast iron cookware :eek:

Keep us posted on your search

7.62

[sniper69]

With the cast iron pans, I seasoned mine by rubbing it all over (inside and outside) with crisco. Put in a 350 degree farenheit oven for an hour. Turn off the oven and let the skillet stay in there until the oven cools.
For using the cast iron, I put it on the burner and turn the burner on low for about 30 seconds. Then I add whatever I'm going to be cooking (add butter or oil, etc before adding the food :) ). After use, I just wash with hot water and a nylon bristle brush, then dry with a paper towel and I rub a light coat of oil on it before storage.

Gotta love cast iron. As for a source - Lodge is US made. http://www.lodgemfg.com/ is the main page - and of course ebay and a few other places (even walmart) sells lodge cast iron cookware (there is even a pre-seasoned line available too). I bought a cast iron wok on ebay. It is a lot nicer than the flimsy woks I've seen other places.