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Seasoning a cast iron pan
Posted on 08/27/2017 5:07:42 PM PDT by djf
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To: entropy12
"It is gonna stick no matter what is done. Unless yu have the food swimming in lard."Not necessarily true. If it is well seasoned and HOT when you add the meat or cornbread batter (or butter, brown sugar, pineapple & batter for pineapple upside down cake), it won't stick & what does is negligible.
To: Sacajaweau
That’s my problem - small weak hands and thin wrists. I like doing long-cooking soups in cast iron, though.
42
posted on
08/27/2017 5:31:05 PM PDT
by
Jamestown1630
("A Republic, if you can keep it.")
To: entropy12
Good temp control and most things won’t stick. I can fry eggs, scramble them etc and never get sticking and I use just enough oil to cook but not smother with.
To: djf
From the manufacturer:
http://www.lodgemfg.com/use-and-care/what-is-seasoning
What is Seasoning?
Seasoning is simply oil baked onto the iron that prevents rust and provides a natural, easy-release finish that continues to improve with use. Seasoning can refer to both the initial finish of the cookware as well as the ongoing process of maintaining that finish.
About the Oil
- Lodge uses soybean oil to season our traditional cast iron and carbon steel cookware. There are no synthetic chemicals added at all.
- The oil is highly refined, and all proteins that cause soy-related allergies are eliminated. The oil contains no animal fat, peanut oil, or paints.
- Some cookware may have slight variations in the seasoning finish. These variations do not affect cooking performance, and typically even out with use.
- All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil like our Seasoning Spray.
- Traditionally lard was used to season cast iron, and while that is still okay, we do not recommend it unless you frequently use your cookware. If the cookware is stored for too long, lard and other animal based fats can go rancid.
- It is very important to maintain the seasoning of your cast iron and seasoned steel cookware by applying a very thin layer of oil after each cleaning. This will help keep you cooking for decades. Our Care Kit includes all the basics for routine maintenance.
Tips and Tricks
- If the seasoning on your pan is sticky, this is a sign of excess oil building up and not fully converting to seasoning. To remedy this, place the cookware in the oven, upside down on the top rack and bake at 400 degrees for 1 hour. Allow to cool and repeat if necessary.
- Occasionally when your seasoning works a little too hard with acidic foods or really high heat, you may notice some dark residue on your towel when cleaning. This is perfectly safe and normal, and will go away with regular use and care.
- Some new Lodge cookware can have a small 'bubble' on the tip of the handle or on the assist handle, that can chip away and reveal a brownish color underneath. This is not rust. It is a result of our cookware being seasoned on a hanging conveyor, causing a small drip to form at the bottom. If the bubble makes it through our ovens, it is baked on, and the brown underneath is simply oil that has not fully carbonized. It is perfectly safe, and will disappear with regular use and care.
44
posted on
08/27/2017 5:31:15 PM PDT
by
Rio
(Proud resident of the State of Jefferson)
To: djf
Lodge pans are great; we own several. Just go to their website and they’ll walk you through it. :)
45
posted on
08/27/2017 5:31:52 PM PDT
by
Diana in Wisconsin
(I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set!)
To: entropy12
I would NEVER use a C.I. pan for frying eggs on the stove. I would NEVER (voluntarily) use anything BUT a cast iron skillet to fry eggs on the stove. And the idea that it must be swimming in grease/fat/oil is just plain wrong.
46
posted on
08/27/2017 5:32:00 PM PDT
by
NorthMountain
(The Democrats ... have lost their grip on reality -DJT)
To: NorthMountain; Extremely Extreme Extremist
Youse guys cook in liquid soap/Lava and Quaker State motor oil? 30 weight?
As a gear head I’m intrigued ... But doesn’t it give your meal a funny taste?
47
posted on
08/27/2017 5:32:59 PM PDT
by
tumblindice
(America's founding fathers: all armed conservatives)
To: Nifster
I do something slightly different. I coat the pan in oil and then dump enough salt in the bottom to cover the bottom and then add more oil but only until the salt is soaked up. Bake for three hours at 350.
To: Aliska
It’s cast iron for goodness sake. It’s an insult to baby cast iron. I have three of them (one grandma’s, one 6” grandpa used camping and one very used from a garage sale) and two garage sale) and none have ever been pampered like the myths.
The thing is they’ll rust easily. They’ll drain in a dry sink or the drain board just fine. If there is a little rust, rinse it out and go on with your cooking.
49
posted on
08/27/2017 5:34:43 PM PDT
by
bgill
(CDC site, "We don't know how people are infected with Ebola.")
To: Vic S
I don’t know about these multiple mentions of Flaxseed Oil. Grape-seed Oil was the high temp oil I was taught to use in Army Cook AIT 48 years ago and no, I never use soap. I use a plastic scruber and water, heat it and oil it again. I admit to salt on occasion. I wipe it with a bit of towel after it has cooled.
50
posted on
08/27/2017 5:34:54 PM PDT
by
KC Burke
(If all the world is a stage, I would like to request my lighting be adjusted.)
To: BenLurkin
PIG FAT....
Put a pork shoulder in the pan. Set the oven to low, low heat and loosely cover with foil.
After many hours, you will have pork suitable for shredding and a pan with a grease all over the inside. Save the renderings and lightly coat the outside.
After the rinse and scrub with a wooden spoon to dislodge any of the cooked on meat, back to the oven to dry the oiled skillet. Cook the bacon in the pan. At first you might try baking the bacon on a rack in the pan to get some good grease for seasoning the iron.
Anyway, something like that works.
Another way is to use your gas BBQ like an oven and roast some sausage links in the skillet. Grease is grease.
51
posted on
08/27/2017 5:35:15 PM PDT
by
ptsal
( Get your facts first, then you can distort them as you please. - M. Twain)
To: tumblindice
???
No, I cook with peanut oil, corn oil, olive oil, and bacon fat.
YMMV.
Quaker State stays in the garage. Using fully synthetic may improve your mileage.
52
posted on
08/27/2017 5:35:24 PM PDT
by
NorthMountain
(The Democrats ... have lost their grip on reality -DJT)
To: abb
The trouble with eggs is that they have a very high lecithin content, which emulsifies the seasoning right off the pan. “Emulsify” is a term used to describe mixing oil and water... it’s pretty bad for the surface of a pan.
53
posted on
08/27/2017 5:35:34 PM PDT
by
djf
("She wore a raspberry beret, the kind you find in a second hand store..." - Prince)
To: djf
Seven dollars. Were you wearing a mask? Great find!
To: djf
Don’t encourage me. I’m not that funny.
Another way to look at it—ladies, let it rust. You need more iron in your diets.
I just moved a bunch of cast iron weights. They are nice and rusty and very crusty.
Got a tetanus shot a week ago. It made me cranky. Every ten years, alla y’all.
55
posted on
08/27/2017 5:37:04 PM PDT
by
tumblindice
(America's founding fathers: all armed conservatives)
To: entropy12; djf
It is gonna stick no matter what is done.Not if it is properly seasoned.
56
posted on
08/27/2017 5:37:13 PM PDT
by
PAR35
To: Extremely Extreme Extremist
"I do NOT use vegetable oil on anything. Olive oil, corn oil, or good-old fashioned beef-tallow (You can get it on Amazon) is the best way to cook for me."Or, unhydrogenated lard (must be kept refrigerated. Like you, Extremely, when I used a vegetable based oil, I did have a sticking problem. Seasoned with animal fat worked a lot better for me.
To: djf
As you can see, everybody has their own variation of a theme when it comes to cast iron. We use salt to get any rust/etc off of it, and then season it with oil and heat. (Your mileage may vary.) We hang ours on the hearth brickwork around the cast iron wood stove we have in the breakfast nook of our kitchen. My most prized piece is the iron pancake skillet my Mum Mum brought over when she emigrated from Germany. My mother remembers her cooking pancakes on it for her as a child, and she was born before WW II, so it's definitely a family heirloom.
We have a couple pieces of Lodge, and it's damn fine quality. There's a Lodge outlet in Commerce, GA that we pass by every Christmas to go home to see my family, and this year I'm making firm plans in our travel itinerary to pay it a visit.
58
posted on
08/27/2017 5:37:26 PM PDT
by
Viking2002
("If you find yourself in a fair fight, your tactics suck." - John Steinbeck)
To: djf
I have 4 of my grannys that are probably 60 years old & another I’ve had at least 25 years. Next one I want is the Dutch Oven.
To: entropy12
However you decide to season it and however you decide to wash it - never let it soak in the sink, and always dry thoroughly.
Stuck on hoop? Heat up lightly in lieu of reaching for the Brillo pad.
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