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Cast Iron Pot Seasoning
Posted on 6/26/15 at 3:39 pm
Posted on 6/26/15 at 3:39 pm
I've heard many different ways of "seasoning" a cast iron pot. What's your method of getting the pot ready for cooking? Also, the best oil to use to "season" the pot?
5
Posted on 6/26/15 at 4:22 pm to TerrebonneTiger35
Heat your oven to 500. Rub vegetable oil, thinly, over the inside of the vessel. You do not need excess oil in the pot. Put it in the oven for 15 minutes. Cut the power. Leave it in there overnight to cool.
You're ready to cook.
You're ready to cook.
Posted on 6/26/15 at 4:27 pm to OTIS2
Thanks Otis! Giving it a go tonight!
Posted on 6/26/15 at 6:38 pm to TerrebonneTiger35
I do the same a Otis but in my gas grill. I leave the heat on longer though, bc its a grill and not an oven
This post was edited on 6/26/15 at 6:40 pm
Posted on 6/26/15 at 6:41 pm to TerrebonneTiger35
I have a le creuset cast iron pan with a semi non stick coating. It has a black enamel coating that states no seasoning required. The problem is that the steaks that I cook in it leave a charred spot. I have scrubbed it off using bristle pads and the spot is still there.
I then tried a sos pad and that got it off, but I am worried i took down or off some of the enamel.
Anyone had issues with this or know if i effed something up and no it needs seasoning.
I then tried a sos pad and that got it off, but I am worried i took down or off some of the enamel.
Anyone had issues with this or know if i effed something up and no it needs seasoning.
Posted on 6/26/15 at 9:55 pm to TerrebonneTiger35
Use mineral oil to lightly coat the pot after you clean it, much better than lard or vegetable oil because it will never go rancid
Posted on 6/27/15 at 1:10 pm to OTIS2
quote:
OTIS2
quote:
Heat your oven to 500. Rub vegetable oil, thinly, over the inside of the vessel. You do not need excess oil in the pot. Put it in the oven for 15 minutes. Cut the power. Leave it in there overnight to cool.
You're ready to cook.
I have done them this way but put the pan upside down in oven with a cookie sheet below to catch the oil. It lets the unneeded oil drip out of the pan.
Also if you ever get one that is rusty or the seasoning is messed up, you can put it in a campfire (or a fireplace I guess). Then the next morning you can take it out and re-season it.
Posted on 6/27/15 at 2:14 pm to TerrebonneTiger35
quote:
I've heard many different ways of "seasoning" a cast iron pot. What's your method of getting the pot ready for cooking? Also, the best oil to use to "season" the pot?
I have come into possession of a bunch of older cast iron. I am going to try the electrolysis method and season with linseed oil this time around. Going to be my first time trying
Posted on 6/27/15 at 5:03 pm to Tigerpaw123
quote:
Use mineral oil to lightly coat the pot after you clean it, much better than lard or vegetable oil because it will never go rancid
That is terrible advice, bc when you go to use the pots again you have to clean the mineral oil out which is damn near impossible. This also opens up the raw metal again, b you have used soap and are now back in them same boat with a pot that has had mineral oil and soap on it. Just do it right the first time and it'll never go rancid.
Posted on 6/27/15 at 7:34 pm to CoachChappy
Why would you have to clean the mineral oil out? It is food grade, turn the heat on and start cooking 
Posted on 6/27/15 at 7:37 pm to CoachChappy
I have used a few different methods over the years, This is the best I have found
LINK
LINK
Posted on 6/27/15 at 9:09 pm to TerrebonneTiger35
Everyone has their favorite oil, lard, canola oil, or pam. This process really gives you a nice finsh with food grade flaxseed oil.
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