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Message
Cast iron experts...school me
Posted on 1/7/12 at 7:56 pm
Posted on 1/7/12 at 7:56 pm
My wife got me a nice set for Christmas. I've had a skillet for a little while and have cooked several different things in it. I've done some reading online, but they don't come close to the expertise of the F&D board members. Especially when it comes to cast iron.
I clean with a two sided sponge with warm water, dry right after and coat with veggie oil. Should I do anything else for long term care?
Share any tip/tricks or recipes.
I clean with a two sided sponge with warm water, dry right after and coat with veggie oil. Should I do anything else for long term care?
Share any tip/tricks or recipes.
Posted on 1/7/12 at 8:05 pm to BROffshoreTigerFan
I wash mine with a rag with warm water then put back on burner to heat and make sure all moisture off pot then apply light coat of oil while it is warm.
Posted on 1/7/12 at 8:16 pm to TorNation
I usually take the hot skillet right after I finish cooking and hit it with a good splash of water. Then I'll rinse in the sink, wipe clean with a scrubber and dry over heat on the stove. Most of my pieces are old...decades old...and require no oil.
Posted on 1/7/12 at 8:26 pm to OTIS2
i dont think ive ever had a new one.... they were probly 75 years old, when i got em..
Posted on 1/7/12 at 8:32 pm to Ole Geauxt
I've bought one new...everything else is 25 to 100 plus years old. Best stuff we have.
Posted on 1/7/12 at 10:02 pm to BROffshoreTigerFan
I got a new one for Christmas also. I cooked jambalaya and fried wings in it for new years eve.
What I did was cleaned the inside and out with my hose and a sponge scrubber. Then dried it completely. Then I rubbed a coat of vegetable oil inside and outside the pot, then came in the house and put it the oven upside down for 1 hour at 350 degrees. Turned off the oven after and let it cool inside the oven.
It's ready to go again!
What I did was cleaned the inside and out with my hose and a sponge scrubber. Then dried it completely. Then I rubbed a coat of vegetable oil inside and outside the pot, then came in the house and put it the oven upside down for 1 hour at 350 degrees. Turned off the oven after and let it cool inside the oven.
It's ready to go again!
This post was edited on 1/7/12 at 10:03 pm
Posted on 1/7/12 at 10:58 pm to BROffshoreTigerFan
No emergency, but when you get a chance, coat it with a heavy shortening or lard while it's heated up. Vegetable oil is ok, but to season it right, you can't beat lard.
Posted on 1/7/12 at 11:07 pm to BROffshoreTigerFan
All good advice in here. The only thing I do different is after washing I use olive oil to coat pot. Doesn't get sticky and rancid like veg oil, just wipe off and start cooking.
Posted on 1/7/12 at 11:53 pm to Nodust
Keep it seasoned with shortening. I got mine from my grandmother and I as long as I keep it seasoned, it will last for many more years. Vegetable oil is okay but crisco is better. Just pop it in the oven for abot 30-45 minutes on 325-350 and you should be good. Whatever you do don't neglect the cast iron or you'll be sorry!
Posted on 1/8/12 at 7:35 am to BROffshoreTigerFan
My way if thinking is that seasoning cast iron is a never ending endeavor, not a one time thing.
Cook in it often.
Frying in it does wonders.
Do not be afraid to use soap and water when needed. Such as after frying in it.
Always keep it stored dry
Cook in it often.
Frying in it does wonders.
Do not be afraid to use soap and water when needed. Such as after frying in it.
Always keep it stored dry
Posted on 1/8/12 at 7:51 am to BROffshoreTigerFan
I started following Alton Brown's advice to clean mine. Hot water and kosher salt and scrub it clean and rinse. Then a light oil coat. No soap ever!
Posted on 1/8/12 at 7:52 am to BROffshoreTigerFan
Since they are new, did you season them first? It is critical to a good black pot that it be burned prior to use. A few ways to do it.
First way, fry fish/ shrimp/ chicken etc in it. When cured, the pot will go from that rough grey ish color to smooth dark black.
Second way, if you're into authenticity, build a fire. When you get a substantial bed of hot coals mixed in with the fire ( known as braise (brez)) add about an inch of. Ego table oil to the pot. Cover it and drop it into the fire. Leave in the fire until all of the oil burns off. Your pot is ready.
Lastly, you can set up a gas burner outside. Add about an inch of grease to the pot and burn until all of the grease. Ur s off.
In any of these scenarios, if you can use real hog lard, you will get even better results.
First way, fry fish/ shrimp/ chicken etc in it. When cured, the pot will go from that rough grey ish color to smooth dark black.
Second way, if you're into authenticity, build a fire. When you get a substantial bed of hot coals mixed in with the fire ( known as braise (brez)) add about an inch of. Ego table oil to the pot. Cover it and drop it into the fire. Leave in the fire until all of the oil burns off. Your pot is ready.
Lastly, you can set up a gas burner outside. Add about an inch of grease to the pot and burn until all of the grease. Ur s off.
In any of these scenarios, if you can use real hog lard, you will get even better results.
Posted on 1/8/12 at 8:54 am to BROffshoreTigerFan
I never knew there were so many technicalities to owning a cast iron. I seasoned my the old fashioned way by cooking on it several times. It cooks great now.
To clean, I just run hot water on it and use a scraper to remove any food chunks. That's it. Nothing special and it cooks great every time.
The only 'mistake' I've ever made was letting it drip dry on a cutting board. It stained the cutting board.
To clean, I just run hot water on it and use a scraper to remove any food chunks. That's it. Nothing special and it cooks great every time.
The only 'mistake' I've ever made was letting it drip dry on a cutting board. It stained the cutting board.
Posted on 1/8/12 at 1:51 pm to BROffshoreTigerFan
i just use a little palmolive and hot water.
i keed, i keed.
i keed, i keed.
Posted on 1/8/12 at 2:03 pm to Coater
Why are you kidding? Whenever I need to I use soap and hell I'll use a brillo pad.
Matter of fact my wife has a 10" skillet soaking in water in the outside sink right now since she burned a couple burgers in it last night. I'll be scrubbing the shite out of that one. Probably need to go do that now before it rusts to much.
Matter of fact my wife has a 10" skillet soaking in water in the outside sink right now since she burned a couple burgers in it last night. I'll be scrubbing the shite out of that one. Probably need to go do that now before it rusts to much.
Posted on 1/8/12 at 2:39 pm to Martini
i always clean mine w soap and a standard kitchen sponge. I just dry w a paper towel and lightly oil it. I also have soaked mine. Never had a problem. Still very seasoned.
Posted on 1/8/12 at 4:36 pm to BayouBlitz
Good to know. I have always been scared to use anything on it.
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