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!
Yep - about 200 applications. I'll help you eat as you go ;'}
Better iron 100 years ago.
I have six sons. I never get a bit of bacon.
Mom gave me an old skillet that was a little funky.
I put it in the oven on self clean.
After the high temp assault, it came out with a little ash on it.
Scrubbed it, then seasoned it with oil in a 300 degree oven for an hour.
I know what you mean, I have iron skillets, use to use but too heavy now, oh well teflon works.
Reminds me I have a Square Wagner I use on the Weber Dome this time of year when there are Tomatoes Zucchinis and Yellow squash galore.
Load up the skillet with the above and garlic, wine, put on the lid and let’er rip.
Excellent.
Sqaure one was a find and great on the Weber cause it allows room for other items like fresh Haddock Loins
I have seen those copper ones advertised on TV. Thought about getting one but not sure if they work.
Are they as good as advertised? Truly non stick?
I scrub mine w/ a pad & it’s fine. Just make sure you dry it immediately I’ve heat on the stove until completely dry. I think the whole seasoning thing after the first seasoning is overrated.
Hahaha good answer! But I am sticking with my non-stick copper pans. They are so easy to clean, they do not rust and THEY LOOK PRETTY hanging in the kitchen.
I am the grandma & I cook then scrub my iron skillet. I reoil it. We have never had low iron! I cook marinara sauce, fry eat then put in oven, fry taters. My four children will have to fight over it!
Is there really a better on cast-iron cookware? I don't know what brand mine are but they seem utterly indestructible. Every one I've seen has that feel about it.
I much prefer stainless for most things, but have some cast iron for cooking bacon.
One time in the oven gets you a skillet with a rust-resistant surface. If you want it to be a smooth, non-stick surface, you’ll need to repeat the process a couple of times until all the original surface roughness is gone. Always let the skillet cool down inside the oven to avoid warping.
Sorry, Ben, I disagree strongly. I have a huge pile of Lodge stuff, and I *NEVER* take soap to it. Hot water and a plastic scrubber is it. Dry with a cotton towel, maybe hit with a little oil, hang on the pot rack. Done.
BTW, if you ever travel down I-24, the real Lodge factory outlet is about 25 miles outside of Chattanooga in South Pittsburgh, TN. “Real” as opposed to the “Lodge Factory Outlets” found in outlet strip centers. Not the real thing, as the foundry isn’t down the street, as in South Pittsburgh. Very worthwhile.
The non stick copper pan is amazing!!!!!
Copper pans are 200% more non-stick than C.I. pans any day. Besides they look pretty in the kitchen. I do not even wash them in sink. Simply rubbing a slightly greased paper towel does the job quickly.
Because people don’t know how to cook and take the easy non stick polymer way out.
Plus there frigen lazy
In heat
Gotta admit, I’ve always liked my T-Fal - lol
CAST IRON ETIQUETTE!!!
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