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Posted: 2/18/2019 10:55:01 PM EDT
[#1]
Quote HistoryQuoted:
Works for me! New Lodge pan in the pantry.  Right now I have a vintage lodge thats getting only one seasoning before use while I retire my old Griswold that I just put on Fleabay |
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Posted: 2/18/2019 11:29:22 PM EDT
[#2]
The nice thing about cast iron, is even if you do it wrong, ( and I’m not gonna bother quoting and arguing with the many posts In this thread ) simply using the damn thing over time will correct it.. key points you want to use an oil or fat that needs at least a 400 degree smoke point, and season with that.. also smoother is better, you can smooth the pan before you season it, or just use it for ever and it will eventually become smooth.. the average user who only uses cast iron for special occasions, or just to fry bacon isn’t going to known the difference between a proper seasoning and surface.. so it makes little sense to some to spend the time and do it properly.. however, castiron if done correctly can replace all 98% of your cookware.. the only thing I use in my kitchen besides cast iron is a pot for Boilling water, a croc pot and a Pyrex pan for lasagna.. anything and everything else gets cooked in cast iron..
My work horse the 15 incher here with some pizza in it  Attached FileThese are my main cooking tools.. 3in-12inch  Attached FileI have a few Dutch ovens and other older pieces aswell.. |
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Posted: 2/18/2019 11:35:14 PM EDT
[#3]
Thats a cool storage block that you made
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Posted: 2/19/2019 12:10:20 AM EDT
[#4]
Quote HistoryQuoted:
Thats a cool storage block that you made |
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Posted: 2/19/2019 2:33:05 AM EDT
[#5]
Pretty sure grandma and great grandma just cooked in them.
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Posted: 2/19/2019 3:00:45 AM EDT
[#6]
Cook bacon. A lot of bacon.
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Posted: 2/19/2019 3:23:52 AM EDT
[#7]
Just get a quality non stick and don't look back.
I don't miss my cast iron at all. |
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Posted: 2/19/2019 8:52:24 AM EDT
[#8]
Quote HistoryQuoted:
Just get a quality non stick and don't look back. I don't miss my cast iron at all. With my non-stick I an go higher heat without sticking. With the cast iron medium is way too high for most things because of how much heat it actually holds. I seared some steaks last night and when I was done a quick scrape and I wiped it down and it was clean. However, when I first dug it recently out after sitting for awhile I managed to weld an egg right to it because I had the heat adjusted like I was using my non-stick. |
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Posted: 2/19/2019 8:56:01 AM EDT
[#9]
Heat it up and rub some oil or grease all over it and then simply use it
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Posted: 2/19/2019 9:18:04 AM EDT
[#10]
Scrub very clean... Dry
Heat up cranking hot. Kill the flame Rub rub bacon grease.... Smoke Reheat Re apply Repeat |
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Posted: 2/19/2019 9:38:32 AM EDT
[#11]
Bacon cooked in sausage fat cooked in crisco.
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Posted: 2/19/2019 9:47:06 AM EDT
[#12]
Quote HistoryQuoted: Y thank you |
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Posted: 2/19/2019 9:47:52 AM EDT
[#13]
Quote HistoryQuoted:
Just get a quality non stick and don't look back. I don't miss my cast iron at all. |
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Posted: 2/19/2019 9:54:54 AM EDT
[#14]
Quote HistoryQuoted:
The nice thing about cast iron, I have a few Dutch ovens and other older pieces aswell.. |
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Posted: 2/19/2019 9:59:09 AM EDT
[#15]
It is a pan you will use your whole life, so jsut use it, over the course of a few days the seasoning will build up.
You can go through the fetishization 'seasoning' process or you can just use it. Depends if your fetish is cast iron pans or not. It's not rocket science. |
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Posted: 2/19/2019 10:14:23 AM EDT
[#16]
While we're talking cast iron, lets talk cleaning.
Sometimes I get a little crazy with the heat and burn shit in it. I've found that after use, I just put a glass of water in it while still hot. Let it simmer, rinse, then use course salt and a paper towel. Comes out perfect. |
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Posted: 2/19/2019 11:39:42 AM EDT
[#17]
Quote HistoryQuoted:
I bet if you tweaked it a bit and had a brand logo you could sell those to collectors. |
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Posted: 2/19/2019 11:42:51 AM EDT
[#18]
I think the best is a pound of bacon over hot coals because its best to do it outside.
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Posted: 2/19/2019 11:46:13 AM EDT
[#19]
Quote HistoryQuoted:
I do mine on the barbecue grill. Wipe it all over with grapeseed oil, put it on the grill, set it to high and come back in an hour. Let it cool completely, wipe it down again and repeat. |
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Posted: 2/19/2019 11:53:45 AM EDT
[#20]
Use a disc sander, starting with 80 grit and working down to 600 grit hand finishing to polish the inside of the pan to about a half inch up the sides. Then fill with water and boil, dump the water, scrub, boil again, then dry.
Wipe down with bacon grease and place in oven for an hour at 400 degrees. Cook lots of bacon in it and wipe down with grease after each use. Seems to work pretty well for me. |
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Posted: 2/19/2019 11:56:08 AM EDT
[#21]
flaxseed oil
Preheat the pan at 200F to open the pores. Then wipe a thin layer of flaxseed oil. Oven at 450F for an hour or so and turn off, let it cool in oven. Repeat. https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron |
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Posted: 2/19/2019 12:00:59 PM EDT
[#22]
I personally take a wire brush to a new one and get the nasty off.
I sometimes grind the main center and get it smooth. Fire up the propane grill to 1000 degrees. (More like 600) Crisco, 1 hr Relather, 1 more hour Grill off, let it cool on its own. |
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Posted: 2/19/2019 12:23:01 PM EDT
[#23]
Well, I got bored this morning and decided to dig out a cast iron griddle I've had since we moved it.
It's always sucked because its low quality, they never finished the cook surface after casting it. I got it pretty good, but I would have rather used a flap wheel and a sand blaster. I'm out of flap wheels and it's too cold to sandblash, and I'm not leaving the house today, so belt sander it was. I got a lot of material off, the cook surface finish was rough. I'm gonna season it on the grill in a bit and try to cook on it later, hopefully it's improved. If it still sucks I'm gonna turn it into a .22 target out back. |
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Posted: 2/19/2019 12:26:31 PM EDT
[#24]
Quote HistoryQuoted:
Use a disc sander, starting with 80 grit and working down to 600 grit hand finishing to polish the inside of the pan to about a half inch up the sides. Then fill with water and boil, dump the water, scrub, boil again, then dry. Wipe down with bacon grease and place in oven for an hour at 400 degrees. Cook lots of bacon in it and wipe down with grease after each use. Seems to work pretty well for me. |
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Posted: 2/19/2019 2:33:10 PM EDT
[#25]
Get it really hot. Put cooking oil on paper towels. Wipe. Turn off heat. Cook with it. Repeat as necessary, which won't be much pretty soon. This works as well as anything and better than most. People needlessly over-complicate cast iron.
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Posted: 2/19/2019 2:58:44 PM EDT
[#26]
Dumb rookie question time, but does it actually hurt anything washing them with soap and water so long as its seasoned afterwords?
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Posted: 2/19/2019 3:09:27 PM EDT
[#27]
Quote HistoryQuoted:
Dumb rookie question time, but does it actually hurt anything washing them with soap and water so long as its seasoned afterwords? If you need to wash it go ahead, then if it does need a re-seaon after that give it a quick one and carry on. I wash mine about once a week, just a light sponging with soap, the season usually stays intact. |
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Posted: 2/19/2019 3:10:32 PM EDT
[#28]
Quote HistoryQuoted:
Dumb rookie question time, but does it actually hurt anything washing them with soap and water so long as its seasoned afterwords? |
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Posted: 2/19/2019 3:11:59 PM EDT
[#29]
Quote HistoryQuoted:
hey look the 100th cast iron seasoning thread  Some of us haven't seen the others. |
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Posted: 2/19/2019 3:13:33 PM EDT
[#30]
Quote HistoryQuoted: Pssst, just using it normally will work as well. I'm just saying. |
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Posted: 2/19/2019 3:14:15 PM EDT
[#31]
Cook bacon in it.
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Posted: 2/19/2019 3:15:25 PM EDT
[#32]
Quote HistoryQuoted:
I don't have time for lots of bacon, but I do have lots of bacon grease. That's what I'm doing now. The griddle will likely get daily use cooking sausage and bacon this weekend, as well. Quote HistoryQuoted:
Quoted:
Bacon. Lots of bacon. |
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Posted: 2/19/2019 3:17:42 PM EDT
[#33]
Quoted: No. Although some people will tell you it's the same as painting over a piece of fine art. If you need to wash it go ahead, then if it does need a re-seaon after that give it a quick one and carry on. I wash mine about once a week, just a light sponging with soap, the season usually stays intact. Quoted:
Not since the 40's. Modern soap does not contain Lye. That is what will guarantee strip the old seasoning out but it modern soap will absolutely not harm your seasoning. Taking hard scrubbers are your enemy on modern iron, not soap. Most cases all you should need to do is wipe with paper towel but of needed, soap wont hurt a thing. |
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Posted: 2/19/2019 3:20:46 PM EDT
[#34]
Quote HistoryQuoted:
Right on, thanks guys! Quote HistoryQuoted:
Quoted: No. Although some people will tell you it's the same as painting over a piece of fine art. If you need to wash it go ahead, then if it does need a re-seaon after that give it a quick one and carry on. I wash mine about once a week, just a light sponging with soap, the season usually stays intact. Quoted:
Not since the 40's. Modern soap does not contain Lye. That is what will guarantee strip the old seasoning out but it modern soap will absolutely not harm your seasoning. Taking hard scrubbers are your enemy on modern iron, not soap. Most cases all you should need to do is wipe with paper towel but of needed, soap wont hurt a thing. |
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Posted: 2/19/2019 3:24:02 PM EDT
[#35]
Quote HistoryQuoted:
If you don't have time to cook a few batches of bacon, then you don't have time to care for a cast iron skillet. Quote HistoryQuoted:
Quoted:
Quoted:
Bacon. Lots of bacon. As I stated in my original post, I am taking this griddle on a camping trip in less than 36 hours now, and I don't have time to cook a bunch of bacon just for the purpose of seasoning a griddle. |
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Posted: 2/19/2019 3:29:54 PM EDT
[#36]
Flax seed oil at 500 for 1 hour repeat till the pan is like teflon.
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Posted: 2/19/2019 3:44:36 PM EDT
[#37]
Cook bacon. Do not use soap afterwards. Pour the grease into a glass jar and toss it. I use a pasta sauce glass jar that I keep under the sink and throw it out when full from grease.
Get the pan very hot, pour very hot tap water over it and scrub the cast iron with a natural bristle brush while it's still deglazing. Rinse the pan. Put the pan back on the heat until dry. Sometimes I'll wipe it with a paper towel if I didn't brush it well enough. I've never lost the seasoning, except when an in-law cleans my cast iron for me when I'm not looking. 
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Posted: 2/19/2019 3:45:59 PM EDT
[#38]
Quote HistoryQuoted:
Flax seed oil at 500 for 1 hour repeat till the pan is like teflon. |
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Posted: 2/19/2019 4:48:03 PM EDT
[#39]
I use nothing but a thick coating of bacon grease to season. 450-500* for an hour.
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Posted: 2/19/2019 8:37:15 PM EDT
[#40]
For God's sake. Just use it. It will be perfect in no time.
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Posted: 2/19/2019 8:47:39 PM EDT
[#41]
I salvaged an antique griddle.
A tub of lard and an LP fish fryer stand worked good for me. Just keep coating and burning. Few cycles and it's ready to go, get some good gloves and a pair of channel locks to handle the cast iron though. Do it outside should go without saying. LOL Oh, and never ever wash with soap. Only scour out with hot water with a SS scouring pad. Then oil and put away |
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Posted: 2/19/2019 8:50:10 PM EDT
[#42]
Quote HistoryQuoted:
For God's sake. Just use it. It will be perfect in no time. |
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Posted: 2/19/2019 8:51:04 PM EDT
[#43]
Quote HistoryQuoted:
Oh, and never ever wash with soap. Only scour out with hot water with a SS scouring pad. Then oil and put away |
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Posted: 2/19/2019 9:01:44 PM EDT
[#44]
Quote HistoryQuoted:
Right on, thanks guys! Quote HistoryQuoted:
Quoted: No. Although some people will tell you it's the same as painting over a piece of fine art. If you need to wash it go ahead, then if it does need a re-seaon after that give it a quick one and carry on. I wash mine about once a week, just a light sponging with soap, the season usually stays intact. Quoted:
Not since the 40's. Modern soap does not contain Lye. That is what will guarantee strip the old seasoning out but it modern soap will absolutely not harm your seasoning. Taking hard scrubbers are your enemy on modern iron, not soap. Most cases all you should need to do is wipe with paper towel but of needed, soap wont hurt a thing. Water and abrasion will remove schmutz, and heat will kill bacteria and germs. |
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Posted: 2/20/2019 8:36:41 AM EDT
[#45]
Bacon is not really the best thing to cook for seasoning. Bake cornbread and biscuits instead. Bacon can produce a dull surface due to the sugars in it.
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Posted: 2/20/2019 12:51:29 PM EDT
[#46]
Quote HistoryQuoted: Pssst, just using it normally will work as well. I'm just saying. Don't want to do that with your pans? Cool. You mind yours and I'll mind mine.
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Posted: 2/20/2019 12:58:16 PM EDT
[#47]
Quote HistoryQuoted:
Bacon is not really the best thing to cook for seasoning. Bake cornbread and biscuits instead. Bacon can produce a dull surface due to the sugars in it. Bacon is a 0g carb food. Cornbread and biscuits are almost entirely carbs and sugars. |
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Posted: 2/20/2019 1:07:03 PM EDT
[#48]
Quote HistoryQuoted: How the hell does that work? Bacon is a 0g carb food. Cornbread and biscuits are almost entirely carbs and sugars. |
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Posted: 2/20/2019 1:49:44 PM EDT
[#49]
Quote HistoryQuoted:
Not hot enough to season ,your looking to polymerize the fat. 450-500 degrees for an hour then wipe with fat again then another hour. I use Crisco with good results. https://www.AR15.Com/media/mediaFiles/229367/20171126_113035_jpg-849987.JPG |
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Posted: 2/20/2019 2:04:56 PM EDT
[#50]
Forget all the secret handshake BS. Wash it with soap and hot water, rinse it thoroughly, wipe it dry, then put it on the stove top. Heat it on low to medium for 15 to 20 minutes, then put a little oil, a puddle the size of a quarter or so, in the bottom. Wipe it around well, removing any excess. Put it away. Repeat after each use, but never use soap on it again if you can help it.
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