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Nosce te ipsum |
Over the past two decades I've had a dozen pans acquired, 'cured', gifted, etc. After scrubbing out the rust, I'd get them as hot as I can and rub them down with olive oil. After that, never clean them. Dump out oils, give them a wipe with a greasy towel, set them upside down on the flame, and burn the inside for a minute. | |||
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Yeah, that M14 video guy... |
I've seasoned a half-dozen skillets like this. Been working great for me so far... 3 or 4 coats of Crisco is the ticket.   Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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| Member |
https://www.seriouseats.com/20...illets-cookware.html Here's the method I used to season. The cast iron I inherited from my grandmother was rusty and generally neglected. The first step was stripping it down to bare iron. Best method I found was the self cleaning cycle on your oven. 4 hours and it was bare. Seasoned 3x using the method above and I was fine. The new Lodge skillet was sanded down per the YouTube video I posted and seasoned the same way. I can do eggs in it but I have to watch as it's not quite to the level of my old pans. Yet. I'd rather be hated for who I am than loved for who I'm not. | |||
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| Dances With Tornados |
I have a lot of cast iron. Having said that, I found that to cook eggs I prefer a carbon steel skillet to be better than cast iron. It's lighter and easier to move around and I can roll an omelet out onto a plate without straining my wrist. A carbon steel skillet is very similar to cast iron. It must be seasoned and treated right to maintain the non stick benefit. Lodge makes a carbon steel skillet and there are many other brands. I prefer the Matfer Bourgeat Crepe Pan, they are very inexpensive. Here's a Link to buy In my experience the black steel Matfer was easier and quicker to season than a cast iron skillet. Good luck to all y'all. . | |||
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| Member |
Straight from Lodge: Vegetable shortening, melted shortening, or canola oil. https://www.lodgemfg.com/sites...Download_DIGITAL.pdf I use canola oil and peanut oils interchangeably for seasoning. (And I too went nuts when he scraped that pan with the metal spatula.) | |||
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Member |
What ever you season it w/, use a very thin layer. I thought I had a thin layer but excess dripped and accumulated in spots leaving me w/ a lousy seasoning job. Now I'll do two extra thin seasoning cycles if needed. | |||
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parati et volentes |
Not even a thin layer. Preheat the pan, then smear Crisco all over it. Then take a clean towel and wipe the pan dry. Then put it in the oven upside down. Just to be sure, after a few minutes, take it out and wipe it dry again. It'll look dry, but there's still a very thin layer of oil on the pan. I preheat mine to 250° and season at 450° | |||
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| Member |
Use blue shop towels. Paper towels will leave lint. | |||
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| parati et volentes |
That's what I use. | |||
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| Member |
Off to get blue shop towels | |||
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| I got a Million of 'em! |
I bought a metal spatula because I read that those are the best to use in a cast iron, they help smooth out the cast iron over time. If I’m cooking a steak in it, I only I only use butter. Other items may get olive oil or coconut oil. | |||
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| Ice age heat wave, cant complain.  |
I use a thin metal spatula (may be branded as a pancake flipper or some such). Anyhow, the corners are rounded and unless I go out of my way, the metal doesn't scratch the seasoning, but it will. I'm also in the habit of re-seasoning, so I don't worry about how I treat my cast iron. Worse case scenario, strip it, re-season, cook. NRA Life Member Steak: Rare. Coffee: Black. Bourbon: Neat. | |||
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| Dances With Tornados |
There’s a viewer comment to cook your bacon first and then cook the eggs. I’ve never thought of that but I will from now on. Link to original video: https://youtu.be/rLfg5l4zxzM . | |||
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Dinosaur |
[QUOTE]Originally posted by OKCGene: There’s a viewer comment to cook your bacon first and then cook the eggs. I’ve never thought of that but I will from now on. Funny. Dad did that and I grew up thinking it was the only thing that kept them from sticking. Instead of water and a lid like the video he tilted the pan and spooned the hot bacon fat over them at the end. Dad did no other cooking except breakfast and it was almost always bacon, eggs and toast but it was the best bacon and eggs. The toast on the other hand, he burned every time so we knew breakfast was almost ready when we heard him scraping the outer layers off. Great memory. | |||
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| california tumbles into the sea |
what is old is new again... cooking with lard is a no-brainer. they used to use beef tallow to make mcdonald's french fries - which was actually good for you.  | |||
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Member |
I have also had bad luck with the durability of flaxseed oil seasoning. Also, maybe it's just the specific flaxseed oil I bought, but I bought good flaxseed oil and kept it in the fridge. The flaxseed oil I have smells HORRIBLE when you try to season a pan with it. Like rancid fish. I switched to Crisco and have gotten much better results without any offensive odor. | |||
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Recondite Raider |
I use bacon grease. However, if I don't have enough to season a pan (rare) I use Crisco. If I have to scrub a pan for any reason I dry it, turn it upside down on the burner with the burner on to finish drying what the towel doesn't get, and then I coat the pan with bacon grease or Crisco. Once pan is coated I heat the pan on the stove to liquify the grease or Crisco and then turn the burner off and let the liquid soak into the metal. __________________________ More blessed than I deserve. http://davesphotography7055.zenfolio.com/f238091154 | |||
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| Member |
Similar memory only with sausage patties....in my childhood usually my Dad(or Mom) would get sausage frying up, and I remember never really liking it as being too well done. For years I wrote it off as him being the Depression era farm kid and I sure they cooked pork thoroughly to prevent trichinosis. That was partially the issue, but the main thing was my parents both worked and getting up and getting breakfast did not entail standing at the stove, but getting three kids going as well as themselves for the day. Therefore the cooking only got checked periodically.....  Bill Gullette | |||
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| In the yahd, not too fah from the cah  |
New Lodge pans have an abrasive surface. It's best to sand it with a 60 grit orbital sander and start from scratch. That's what I did with mine and it's much easier to use. | |||
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