Posted on 08/27/2017 5:07:42 PM PDT by djf
Hello!
I bought a large (12 in diameter) cast iron pan at a garage sale today.
It has been only very lightly used, the manufacturers name LODGE is plainly visible on the bottom. Little or no burned grease or discoloration evident.
So I did wash it once very lightly with mostly water but just a hint of soap and am now trying to season it.
I put in about a tablespoon of unscented coconut oil and let that melt and worked it in with a paper towel, then turned off the heat.
So I am wondering about the best approach to season it. I know that means NEVER washing it with soap again... but what else should I do? Rub it down with salt or a salt/oil mix? Heat it till it starts smoking? I guess all these years I've used good quality teflon and never had to worry about it!
TIA!
All you have to do is scour it thoroughly then use it to fry something. Then just keep using it.
Using it is the easiest way to season it.
Pfl
Beat me to it. I’m surprised it didn’t leap off the stove when the coconut oil went in. I have big new gas range and a Lodge cast iron skillet and I love it.
Your Mum probably had good genes? I don't know.
I do know that vegetable oil is the worst of the oils. It is completely processed crap. The worst scam since global warming.
Pfl
Amazing it didn’t crack!
That is my promise to you people!
Well, so far I have:
Put about a tablespoon of coconut oil into it and took it to just lightly smoking on the stove.
Let it cool down.
Brushed it with a good layer of salt, then cleaned it out with a paper towel. (no water)
Gave it another tablespoon of coconut oil and took it to smoking on the stove
Left the coconut oil in it and started heating the oven to originally 350, but I think 300 is enough
Pan is now in the oven for 25 minutes or so. Will take it out and judge it then...
Thanks to everyone for all your fine ideas!
Mother used to make something which us kids just loved. Looking back I think it may have been mostly lard. Probably horrible for us.
She would slice potatoes thin but not as thin as potato chips. She would then fry them in lard. After that, near as I can remember, all she did was dump a lot of flour in it and stir it until it was about the consistency of thick soup.
It was delicious but please someone tell me that we weren’t eating lard and potatoes with a bit of flour.
I expected it to when it hit the snow.
You have never used a cast iron skillet then
You have it exactly right
I’m sure there were salt and pepper ;-)
That sounds like a typical old-fashioned way to cook potatoes.
Worst case: sandblaster.
Seriously, sand it with a power sander and re-season.
Beat it like a baby seal and it will continue to perform.
It would be interesting to know the brand...
Thinking about your way....kind of has the same effect but in a single step.
I learned mine from my moms mom....she used cast iron and cooked on a wood and corn cob fired stove
I just looked, it’s a Wagner
The collectors say the best old ones were Wagner and Griswold.
.
>> “Whatever you use, NEVER EVER use hydrogenated oil. Any virgin oil has to be better for you.” <<
Doesn’t make sense.
All of the better oils are hydrogen saturated; are you talking about artificially hydrogenated shortning?
The main oil not to use for anything is Canola (Rape) which is an industrial lubricating oil that now has no commercial purpose due to the fact that steam turbines are falling out of use on ships.
Since it has no legitimate use, they’re trying to use it for population reduction.
.
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