Hi All,
Just joined. I have spent about 2 hours reading through all of your info on cast iron care and seasoning. I have to say that this is one of the most polite and helpful forums I have encountered. They'll take your head off on the kindle forum if you ask a question that has already been asked.
Just bought a 10.25 lodge pre-seasoned skillet. Fried up a bison burger this evening. A little sticking, but no biggie. From my readings, it would seem that I do not HAVE to re-season. Some members think it is a good idea to though. Okay, so THIN coating of crisco, 350 degrees, upside down, cookie sheet on bottom, 1 hour. Some people also think higher temp of 450 is better. Any concensus on that?
Big question: a couple of people mentioned smoking, smoke alarms, and big smells as a side effect of seasoning. Is this true!? Did they do something wrong or does this just happen?
I don't have access to a grill or BBQ. Will the pan be harmed if I wait until cooler weather to season?
FWIW - I used hot water and a nylon scrubber to get out the bison chunks. Dried thoroughly. Put it back on burner, heated it up. Put a thin coating of canola all over.
I know that cast iron is supposed to be easy, but I am terrified of this thing. I don't want to fail it
thanks - christine
Just joined. I have spent about 2 hours reading through all of your info on cast iron care and seasoning. I have to say that this is one of the most polite and helpful forums I have encountered. They'll take your head off on the kindle forum if you ask a question that has already been asked.
Just bought a 10.25 lodge pre-seasoned skillet. Fried up a bison burger this evening. A little sticking, but no biggie. From my readings, it would seem that I do not HAVE to re-season. Some members think it is a good idea to though. Okay, so THIN coating of crisco, 350 degrees, upside down, cookie sheet on bottom, 1 hour. Some people also think higher temp of 450 is better. Any concensus on that?
Big question: a couple of people mentioned smoking, smoke alarms, and big smells as a side effect of seasoning. Is this true!? Did they do something wrong or does this just happen?
I don't have access to a grill or BBQ. Will the pan be harmed if I wait until cooler weather to season?
FWIW - I used hot water and a nylon scrubber to get out the bison chunks. Dried thoroughly. Put it back on burner, heated it up. Put a thin coating of canola all over.
I know that cast iron is supposed to be easy, but I am terrified of this thing. I don't want to fail it
thanks - christine