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Old 12-31-2008, 11:34 AM   #11
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It gets black and slick after many uses. It is a gradual process. It will not happen right away, but the more you use the pan the more the seasoning will build up and the slicker and blacker it will get.

I would not use butter, at least not for the initial seasoning. I would use Crisco. Butter can go rancid. Crisco will be your best bet.
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Old 12-31-2008, 12:05 PM   #12
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Originally Posted by coookies View Post
So when a pan is seasoned it has a slick surface... hm.. maybe the manufacturers of the CI pan at target are lying :-P cause it is not slick.
I've never seen a true cast iron (pre-seasoned) pan that was already slick on the surface. That to me only comes from months/years of usage. The seasoning process is only to close the pores of the metal and prepare it for food so it won't stick. The nonstick of course improves with age and depth of seasoning.
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Old 12-31-2008, 12:09 PM   #13
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I just bought a Paella pan and it also needs to be seasoned. Would the steps be any different than CI?
same same.
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Old 12-31-2008, 12:38 PM   #14
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Originally Posted by Donnelly View Post
I just bought a Paella pan and it also needs to be seasoned. Would the steps be any different than CI?
Paella pans are usually made of carbon steel and, yes, they must be seasoned or you'll have serious problems with rust and probably with sticking food as well.

The good news is that carbon steel isn't as pourous as cast iron and is much easier to season. If you want, you can use the same method as cast iron, but reduce the time. However, all you really need to do is to wash and dry thoroughly, then simply wipe it down with high smoke point cooking oil, such as peanut or canola, heat it on the stovetop over medium heat until it begins smoking, let it cool completely, then wipe it down with paper towels. It's then ready for use.

After each use, wash and dry thoroughly, then apply a light coat of cooking oil. If you don't, it will rust.
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Old 12-31-2008, 03:56 PM   #15
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I don't recommend butter! I would use Crisco (the new no transfat stuff works fine) or even better Lard.... but if the lard grosses you out and you have something against crisco use an oil with a high smoke point... not olive... Canola is ok.
Haha actually I have been trying to find the all-natural Lard stuff cause Crisco actually grosses me out more than any other food on the planet! I suppose that is a story for another thread though

I have been reading up on Cooks Illustrated about cast iron vs. stainless steel... I might have to start a new thread about that because I am getting confused. I want to make sure I am getting the right item that I can get the most use out of before I part with my money (even if it is only $20 )

btw I am very glad I found this forum. you guys are all so informative and helpful!
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Old 12-31-2008, 04:03 PM   #16
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If you do not want to use Crisco and can't find actual lard then just use regular vegetable oil. I would not use olive oil, but corn oil or canola oil or vegi oil will all work just fine. Just use enough to coat with a thin film though. You do not want it dripping wet. The mistake most first timers make is using too much. That will leave your pan sticky. wipe on just enough to coat. Too little is better than too much initially. You can always do the seasoning process a 2nd or third time if you need/want to.

After you season it you should use it to cook fatty foods first. Cooking bacon is one of the best things to do right after seasoning as there is a lot of fat that comes out and that really helps reinforce the seasoning.
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Old 12-31-2008, 04:12 PM   #17
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Originally Posted by PanchoHambre View Post
I don't recommend butter!
Butter is 80% oil and 20% milk solids, so you can't use it to season a pan. You might, just might, be able to get away with using clarified butter but I wouldn't risk it.
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Old 12-31-2008, 04:16 PM   #18
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Originally Posted by coookies View Post
Haha actually I have been trying to find the all-natural Lard stuff cause Crisco actually grosses me out more than any other food on the planet!

I have been reading up on Cooks Illustrated about cast iron vs. stainless steel... I might have to start a new thread about that because I am getting confused. I want to make sure I am getting the right item that I can get the most use out of before I part with my money (even if it is only $20 )
Crisco is gross! I only use it for my CI seasoning but you can use oil.

Its not either/or its BOTH! No matter which one you pick the other will do something better.

As stated I particularly love my Cast Iron but still use SS for a lot of cooking. For basics In general I would recommend a mostly SS kitchen with at least one CI pan and one enameled CI Dutch Oven (i find these indespensible).

Personally for 20 bucks I would go on e-bay and pick up an old Wagner and restore it but the Lodge will serve you well for years and years and become an important part of your kitchen. It is not a do everything pan though. What it does well it does better than anything else.
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Old 12-31-2008, 04:21 PM   #19
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For any vegetarians here, or folks with an aversion to Crisco, who are thinking about CI, coconut oil seasons beautifully.
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Old 12-31-2008, 04:23 PM   #20
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Originally Posted by Mcnerd
I've never seen a true cast iron (pre-seasoned) pan that was already slick on the surface.
Nor have I -- What Lodge is doing with their Pro-Logic line of products is to give the consumer a head start by doing the initial ("pre-seasoned") seasoning of the pans etc. so they can truly be used right from the start. It is a marketing strategy to help eliminate fears of consumers (first time buyers) who seem to be intimidated, don't understand, confused etc, about the seasoning process. Are the pans perfectly seasoned? NO! That takes a lot of time, and use with proper care to achieve. While the Pro-Logic line can be used right "out of the box" I personally suggest putting the pans through a seasoning process in the home before use. It want hurt the pans -- It can only help move the process forward.

Enjoy!
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