"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 10-27-2010, 09:56 AM   #11
Assistant Cook
 
Join Date: Oct 2010
Posts: 5
Hi all, I got pointed to this forum as a great resource and one of the first topics I came across was this one - a passion of mine is cast iron (I am also a Wagner and Griswold Society member), I think I can help...

Here is how I have done my cast iron. I have done pieces nearly 100 years old, and the most contemporary piece was a skillet I picked up in Walmart for camping. It came pre-seasoned, but I wanted to try out seasoning methods so I stripped the pre-seasoning off to start fresh.

After get rid of the old seasoning, I air dry the piece upside down in the oven for about 20 mins at 400 degrees. I leave the oven open a crack for a few minutes to allow moisture to escape to avoid flash rust.

After 20 minutes I take it out and spray it with PAM or apply Crisco with a paper towel. Both have worked well for me. The trick is to wipe it down REALLY WELL with a cheap terrycloth. Wipe it until you think you wiped off all the oil. Put it back in the oven upside down for an hour, then turn off the oven and allow to cool inside.

This is a good start. I have repeated the coating/wiping/baking several times just to really get it seasoned nicely, but the best way to season is to use it. As soon as you're done cooking, wipe it down before it cools completely and you're good to go. I have used varying temps to season CI, all the way up to 500, but I personally haven't found that high to be any MORE effective. But below 400 I did not find worked nearly as well.

Hope that helps!
__________________

__________________
KaiC is offline   Reply With Quote
Old 10-27-2010, 09:58 AM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
When you prepared the skillet for seasoning, did you remove ALL of the old seasoning and get it down to the original cast iron surface?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-27-2010, 07:33 PM   #13
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,705
I got most all of it off. The sides are a different matter tho. The sides aren't as important to me as the bottom.

I'm gonna re-scour it out again and get the sides cleaner. One site says to spray it with EZ OFF and put it in a plastic bag for a few days. I might try that.

I find it a bit strange that there are so many sites using different temps and techniques to season a skillet. I'm hesitant to use the 350F again and might try the lower 225F maybe, tho that doesn't seem hot enough.

Even with a seasoned skillet, when cooking eggs, they would always slip right out if I cooked some bacon first. Otherwise they tended to stick a little, even with a bit of oil in the pan.
__________________
Caslon is offline   Reply With Quote
Old 10-27-2010, 07:45 PM   #14
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,481
I used the cleaning cycle on my oven to remove gunk and old seasoning from my CI. Then put some oil on a paper towel and rubbed it all over. Back in the oven at 500 degrees for an hour. Shut off the oven and left pan in until cool. Then for the next few times I used it I put some bacon grease or oil in the pan before cooking. Have not had a problem.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 10-27-2010, 08:09 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by Caslon View Post
I got most all of it off. The sides are a different matter tho. The sides aren't as important to me as the bottom.

I'm gonna re-scour it out again and get the sides cleaner. One site says to spray it with EZ OFF and put it in a plastic bag for a few days. I might try that.

I find it a bit strange that there are so many sites using different temps and techniques to season a skillet. I'm hesitant to use the 350F again and might try the lower 225F maybe, tho that doesn't seem hot enough.

Even with a seasoned skillet, when cooking eggs, they would always slip right out if I cooked some bacon first. Otherwise they tended to stick a little, even with a bit of oil in the pan.

Why don't you go to the Lodge Manufacturing website and use the method they offer. It's simple and easy and I don't imagine anyone knows better.

I would completely strip the pan. Last time, I just put the pan into my gas grill and turned it up full blast for a while. Using the oven cleaning cycle would also work.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-27-2010, 08:23 PM   #16
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,705
I came across this site of ppl using the self-cleaning oven method. My skillet isn't gunky but someone's was and the self-cleaning cycle caused a fire in the oven. The oven door is locked during the cycle so the door could not be opened. Anyways, others posting there had success, so I might try it.

Cast Iron Pans, Self Cleaning Oven for Cleaning Cast Iron, Techniques for Restoring an old Cast-Iron Skillet
__________________
Caslon is offline   Reply With Quote
Old 10-27-2010, 08:32 PM   #17
Assistant Cook
 
Join Date: Oct 2010
Posts: 5
Don't be scared to put the heat up. They are made to withstand high temps. You just want to watch how fast the cooldown rate is, which is why I recommend leaving the piece in the oven to cool down after shutting off the heat.

FYI, the WAGS forums are an incredible wealth of information, including the best ways to season and care for your cast iron. These people are dedicated to their collections... many people have extensive collections of rare and antique pieces well over a century old, and many of those antiques are still in service. When I make pancakes on Sunday morning, I use my 1905 Griswold long griddle I brought back from rust and neglect using the method I wrote about. The pancakes NEVER stick.

If you are interested in how the collectors take care of their CI, please check out their forums:

Griswold and Cast Iron Collectibles' Forum

Folks there are very friendly and happy to try and help.

PS: someone mentioned using EZ Off - this was one of the first methods I tried and it was definitely effective, but be prepared to re-apply after a couple of days and wait up to a week to get the piece completely clean. I have since moved onto the lye bath method which is VERY effective and cheaper than EZ Off if you have more than one piece to clean. I am told the electrolysis method is the best, but I am in an apartment and cannot have that setup here.
__________________
KaiC is offline   Reply With Quote
Old 10-27-2010, 08:58 PM   #18
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,705
I coated it with EZ-OFF but am going to only wait awhile and not days. I'm impatient and am going to try the oven cleaning method in about an hour. I agree, it would take many times coating it with EZ OFF to get it clean.

PS: I'd like to season it later on tonite. I don't wanna go to the store to buy Crisco. Will a light coating of Canola oil be OK? The wags site is adamant about using Crisco melted.
Also, another site suggests repeating the seasoning a few times if you don't plan on cooking with it right away. I might try that.
__________________
Caslon is offline   Reply With Quote
Old 10-27-2010, 09:20 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Not sure how canola will work. I think it will be ok but Crisco is favored by the people who know.

Don't be impatient. If you want good results, do it right.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-27-2010, 09:29 PM   #20
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Caslon, have you got any fat that is solid at room temp? Lard, bacon grease, crisco?
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.