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Started By
Message
Cast iron seasoning
Posted on 10/11/16 at 8:38 am
Posted on 10/11/16 at 8:38 am
I have a good deal of cast iron and I know that when storing long term, mineral oil works very well since it will not get gummy. Can I successfully season some skillets with mineral oil?
5
Posted on 10/11/16 at 8:41 am to LCA131
quote:
mineral oil
It will taste like poop when you go to cook again. Just season with veggie or peanut oil really well. Put some paper towels between the lid and pot and they will be fine.
ETA: If it will be a LONG time, you can use food grade mineral oil, but I would suggest washing it off with soap and re-seasoning before use.
This post was edited on 10/11/16 at 8:47 am
Posted on 10/11/16 at 8:47 am to CoachChappy
Look up Crisbee stick. I am ordering one today. Should make seasoning cast iron a breeze.
Posted on 10/11/16 at 9:07 am to Saskwatch
Flax seed oil works really well too!
Posted on 10/11/16 at 9:09 am to Cajunate
I've never tried this, but I ran across the original website mentioned in this article years ago when I was researching old cast iron.
Cast Iron Seasoning
Cast Iron Seasoning
Posted on 10/11/16 at 10:18 am to rduple2
Serious Eats - Seasoning and Maintaining Cast Iron
quote:
Here at Serious Eats, we're fans of unsaturated cooking fats, like vegetable, canola, and corn oil, for seasoning our pans. Not only do we always have them on hand, but they work well and are easier to spread than saturated fats, like shortening or lard. There's no need to go out and buy any special oils just for seasoning!* * For the record, we've found that the often-suggested flaxseed oil produces a fast layer of seasoning, but it has a tendency to flake off with use. We don't recommend it.
Posted on 10/11/16 at 11:53 am to Delacroix
The two methods of seasoning are very different, which may be the reasoning that the Serious Eats people, who I think usually do a good job, found flaxseed to not be useful.
However, both state that you need unsaturated fats with lower smokepoints to achieve the seasoning.
However, both state that you need unsaturated fats with lower smokepoints to achieve the seasoning.
Posted on 10/11/16 at 1:34 pm to LCA131
My experience is that too much is made of this task. Cook in the pan with high levels of oil at 350 degrees (fry something). It will help the first time and then only get better each time you use the pan in this way.
Avoid cooking things that do not use oil until the pan is fully seasoned.
If you like, wipe it with some kind of vegetable oil and put it in the oven at 350-400 degrees for thirty minutes and then remove it and wipe the oil away with a paper towel and do it again. Each time you do it, the pan will get better. It will not be as good as if you had cooked something, but it will be better.
Make cornbread in the pan in the oven. Make the batter, put two Tablespoons of oil in the pan, bring it up to sizzle temperature and add the batter. After it sizzles a minute or two, put it into the oven at 380 - 400 and cook the cornbread. It may stick a time or two and then (just like a miracle) it will stop sticking.
Try to not wash the pan with soap, but if you do, then wipe it down with oil before storing it. Try to avoid tomatoes or tomato sauce in the pan as it (the acid) tends to strip the seasoning.
Use the pan to fry breaded pork chops, bacon, and round steak whenever possible. Your fried meat jones will thank you and it will help a lot.
Each time you use the pan, wash it out with warm water and if it doesn't come clean, a 3M green scouring pad with warm water, and if it doesn't come clean scrape with a spatula, followed by warm water. If all fails, heat the pan to boiling temperature and add a little water to deglaze with a spatula, then remove and clean with warm water. I have never had one so crusted that one of these doesn't work. When finished, oil the pan lightly and put it away. Never put the pan away wet with water.
This isn't rocket science.
Avoid cooking things that do not use oil until the pan is fully seasoned.
If you like, wipe it with some kind of vegetable oil and put it in the oven at 350-400 degrees for thirty minutes and then remove it and wipe the oil away with a paper towel and do it again. Each time you do it, the pan will get better. It will not be as good as if you had cooked something, but it will be better.
Make cornbread in the pan in the oven. Make the batter, put two Tablespoons of oil in the pan, bring it up to sizzle temperature and add the batter. After it sizzles a minute or two, put it into the oven at 380 - 400 and cook the cornbread. It may stick a time or two and then (just like a miracle) it will stop sticking.
Try to not wash the pan with soap, but if you do, then wipe it down with oil before storing it. Try to avoid tomatoes or tomato sauce in the pan as it (the acid) tends to strip the seasoning.
Use the pan to fry breaded pork chops, bacon, and round steak whenever possible. Your fried meat jones will thank you and it will help a lot.
Each time you use the pan, wash it out with warm water and if it doesn't come clean, a 3M green scouring pad with warm water, and if it doesn't come clean scrape with a spatula, followed by warm water. If all fails, heat the pan to boiling temperature and add a little water to deglaze with a spatula, then remove and clean with warm water. I have never had one so crusted that one of these doesn't work. When finished, oil the pan lightly and put it away. Never put the pan away wet with water.
This isn't rocket science.
This post was edited on 10/11/16 at 1:38 pm
Posted on 10/11/16 at 1:43 pm to LCA131
Man I tried everything with my pots. Last time I went to my uncles house and cooked a jambalaya with him he showed me what he does. Cleans the pot, he used a plastic brillo pad and just a few drops of soap to wash it, rinse it out, put it on the burner so it can warm up and dry, while it's still warm and all the water was evaporated he sprayed it with some canola based cooking spray the whole inside of the pot. Let it cool, put a couple paper towels in it to absorb any moisture, put the lid on it and put it away. He told me he's been doing that for 20 years and never had a problem.
I've been doing that about the last 2 years and no problem in my end either.
I've been doing that about the last 2 years and no problem in my end either.
Posted on 10/11/16 at 1:56 pm to MeridianDog
quote:
Try to not wash the pan with soap
How do you clean yours? I usually run under hot water, rinse, then add salt and a small amount of water and scrub with soapless sponge. This works well for normal jobs, but I don't know what to do with burnt offerings and such. For these I use a small amount of soap, scrub and rinse. I then dry it, put over hot flame until fully dried, add some oil for a minute and then rinse that out.
Is there a better way than what I am doing?
Posted on 10/11/16 at 2:05 pm to Midget Death Squad
quote:
Midget Death Squad
I don't remember a time when water in a warm or hot pan didn't clean it, maybe with the help of a plastic scouring pad. I have used soap, but never wit any more success than water and deglazing with a spatula or wood spoon to help break away the heavy crust.
Salt sounds fine, but I have never needed to use it and I cook in cast iron a lot. I have more than one skillet that have not seen soap in ten years. My frying dutch oven has never been washed with soap.
My cornbread skillets are never washed with soap, just water and then only occasionally. usually just a wipe with a paper towel. I hardly ever oil them, because I intend to use them for cornbread within a day or two and they have a film of oil when I wipe them out after use.
we have several corn bread stick pans that are used only occasionally (during grandkid visits). We wipe them with oil because they may not be used for a couple of months and I don't want them to rust.
Posted on 10/11/16 at 2:16 pm to Midget Death Squad
quote:
I usually run under hot water, rinse, then add salt and a small amount of water and scrub with soapless sponge.
That's exactly what I do. I've never had any problems.
Posted on 10/11/16 at 2:28 pm to LCA131
Oxi Moron....
Duh, if its cast iron skillets you answered your own question. Or do you just like to hear yourself talk?
quote:
cast iron and I know that when storing long term, mineral oil works very well
quote:
Can I successfully season some skillets with mineral oil?
Duh, if its cast iron skillets you answered your own question. Or do you just like to hear yourself talk?
Posted on 10/11/16 at 2:32 pm to MeridianDog
quote:
My experience is that too much is made of this task. Cook in the pan with high levels of oil at 350 degrees (fry something). It will help the first time and then only get better each time you use the pan in this way. Avoid cooking things that do not use oil until the pan is fully seasoned. If you like, wipe it with some kind of vegetable oil and put it in the oven at 350-400 degrees for thirty minutes and then remove it and wipe the oil away with a paper towel and do it again. Each time you do it, the pan will get better. It will not be as good as if you had cooked something, but it will be better. Make cornbread in the pan in the oven. Make the batter, put two Tablespoons of oil in the pan, bring it up to sizzle temperature and add the batter. After it sizzles a minute or two, put it into the oven at 380 - 400 and cook the cornbread. It may stick a time or two and then (just like a miracle) it will stop sticking. Try to not wash the pan with soap, but if you do, then wipe it down with oil before storing it. Try to avoid tomatoes or tomato sauce in the pan as it (the acid) tends to strip the seasoning. Use the pan to fry breaded pork chops, bacon, and round steak whenever possible. Your fried meat jones will thank you and it will help a lot. Each time you use the pan, wash it out with warm water and if it doesn't come clean, a 3M green scouring pad with warm water, and if it doesn't come clean scrape with a spatula, followed by warm water. If all fails, heat the pan to boiling temperature and add a little water to deglaze with a spatula, then remove and clean with warm water. I have never had one so crusted that one of these doesn't work. When finished, oil the pan lightly and put it away. Never put the pan away wet with water. This isn't rocket science.
I agree with this 100%. This is how I season mine. I fry and fry and fry some more in my new cast pots and then let the old oil sit a day. If warm water doesn't clean it then deglaze with boiling water like Dog says. He's spot on how I do mine.
Posted on 10/11/16 at 4:36 pm to pochejp
Thank you to everyone for your suggestions except for Count Chocula...He can go F himself...F for fry.
I guess I worded the OP poorly...I really have no questions about typically seasoning my cast iron...This particular time I had a bunch of mineral oil and used it and it was smoking way more than normal.
Long term storage is typically the only time I use mineral oil since, as I noted, often times, veg. oil will/can get gummy.
Again, thanks for the tips...
Count...there will be a day of reckoning..
I guess I worded the OP poorly...I really have no questions about typically seasoning my cast iron...This particular time I had a bunch of mineral oil and used it and it was smoking way more than normal.
Long term storage is typically the only time I use mineral oil since, as I noted, often times, veg. oil will/can get gummy.
Again, thanks for the tips...
Count...there will be a day of reckoning..
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