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Old 02-20-2007, 05:07 PM   #11
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I've got a well seasoned Griswold (sp?) CI pan.
If there's anything sticking to the bottom, which isn't often, but then I don't use it that often... yet, I sprinkle salt in the bottom and wipe it with a paper towel. I heard this is how you were supposed to clean them. After I rinse with hot water and set on the stove to dry I wipe it down with a little bit of cooking oil before I put it away. It still shines like a mirror.
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Old 02-20-2007, 05:21 PM   #12
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Quote:
Originally Posted by subfuscpersona
I think its how Lodge preseasons their cast iron cookware.
Lodge does not use some crazy weird way to pe-season their pans. They actually do it exactly as they tell the public to do it (heat up pan, coat in a thin film of veggie fat, bake in oven, let cool) just on a larger scale.

Quote:
Originally Posted by g23
everybody keeps saying a well seasoned pan is totally non stick
This is true, but there is a difference between well seasoned and pre-seasoned. A pre-seasoned pan has just had an initial treatment. It is a good start, but it is just a start. As the pan is used more and more (with fat) it will eventually become well seasoned. That just takes time. Once you get to that point though it will be very non stick.
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Old 02-20-2007, 05:33 PM   #13
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Quote:
Originally Posted by GB
.

This is true, but there is a difference between well seasoned and pre-seasoned. A pre-seasoned pan has just had an initial treatment. It is a good start, but it is just a start. As the pan is used more and more (with fat) it will eventually become well seasoned. That just takes time. Once you get to that point though it will be very non stick.
thanks gb i will continue to season but can you help me with answering this question nobody is able to answer yet. when i cooked my fillet i didn't get any fond but when i cook my bacon i got plenty of fond stuck to the bottom of the pan. what is the difference. is it the heat? i may have used higher heat on fillet but can't be sure. i thought i cooked both on same temperature.
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Old 02-20-2007, 05:39 PM   #14
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Honestly, I am not sure of the answer. My guess (and it is just a guess) would be the things you already mentioned. Try heating the pan more before adding the bacon. Also let it sit in the pan a little longer before trying to move it. Of those two things, the heat would be the one I concentrate on most. Try higher heat and making sure the pan is nice and hot before adding the bacon and see if that helps. The benefit is that the more times you try cooking bacon the better your seasoning will get so the less chance it will stick.
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Old 02-20-2007, 05:50 PM   #15
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Quote:
Originally Posted by GB
Honestly, I am not sure of the answer. My guess (and it is just a guess) would be the things you already mentioned. Try heating the pan more before adding the bacon. Also let it sit in the pan a little longer before trying to move it. Of those two things, the heat would be the one I concentrate on most. Try higher heat and making sure the pan is nice and hot before adding the bacon and see if that helps. The benefit is that the more times you try cooking bacon the better your seasoning will get so the less chance it will stick.
thanks again gb. i guess it's all trial and error at the moment but i'm still liking my cast iron pan though.
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Old 02-20-2007, 06:22 PM   #16
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Keep at it. You will like it more and more I have no doubt.
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Old 03-22-2007, 03:16 AM   #17
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ya think this is overkill?

When ever I get a new cast pan I scrub off any preseasonings and reseason in my oven with crisco 5 times before using. After that eggs or whatever are no problem.
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Old 04-19-2007, 01:24 PM   #18
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Quote:
Originally Posted by Michael Cook
When ever I get a new cast pan I scrub off any preseasonings and reseason in my oven with crisco 5 times before using. After that eggs or whatever are no problem.
Everybody seems to season CI pans with Crisco but will mineral oil work just as well? I use that to treat my wood and bamboo chopping boards and utensils. How about just plain butter for the CI pan? I've never cooked with Crisco so I don't have any.
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Old 04-19-2007, 01:27 PM   #19
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Butter will not work. It burns too easily and contains milks solids. I don't know about mineral oil.

Buy a small container of Crisco and use it for seasoning. You don't have to cook with it.
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Old 07-04-2007, 07:01 AM   #20
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I have an old #9 Griswold that I use for bacon etc. I don't run it at medium heat to do the cooking. Given the bacon was sticking I think of turning down the heat and let it cook slower. Anyway thats what works for me.
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