- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Seasoning a massive black iron skillet - Best Method? Updates in OP
Posted on 9/23/15 at 3:27 pm to CAD703X
Posted on 9/23/15 at 3:27 pm to CAD703X
quote:
Fry ALL the bacon.
Wait, wait. I worry what you just heard was give me a lot of bacon and eggs. What I said was: Give me all the bacon and eggs you have.
1
Posted on 9/23/15 at 3:35 pm to Tigertown in ATL
Round three...
I took a 1/2 pack of bacon (at the TD suggestion) and it is coming along nicely.
It is cooling now, waiting on round four
I took a 1/2 pack of bacon (at the TD suggestion) and it is coming along nicely.
It is cooling now, waiting on round four
This post was edited on 9/23/15 at 3:36 pm
Posted on 9/23/15 at 3:39 pm to Martini
quote:
Remember if you use it for fish it will typically keep a fish flavor. I have two that I use only for frying fish and such in.
Good to know
Posted on 9/23/15 at 3:43 pm to theantiquetiger
this way the pan gets seasoned and you get to eat bacon.
And ride your rip stick.
And ride your rip stick.
Posted on 9/23/15 at 4:01 pm to MorbidTheClown
I've tried to ride that thing once. My kids make it look easy. That thing is a death trap!!!
Posted on 9/23/15 at 4:01 pm to Martini
quote:
Cook a bunch of bone in, fatty, cheap pork chops
carnitas.
just get a bunch of 'crap meat' from your local taqueria/mexican grocery store and swab it with that shite.
Posted on 9/23/15 at 4:01 pm to theantiquetiger
Do you have a fire pit?
Posted on 9/23/15 at 4:17 pm to theantiquetiger
Go the store and get a gallon of oil and a family pack of cutup chicken. Bring it home, fill out with oil, season chicken and fry it whole with no batter.
Posted on 9/23/15 at 6:06 pm to CHEDBALLZ
After round four, working on round 5 now
Posted on 9/23/15 at 6:58 pm to theantiquetiger
After round 5. Starting to get color on the sides.
Posted on 9/23/15 at 7:04 pm to theantiquetiger
Get a 10 lb bag of potatoes and fry them in small batches. Two or three rounds of doing this will get it smoother than using bacon.
Posted on 9/23/15 at 7:06 pm to theantiquetiger
Using the burner isn't the center of skillet going to be way hotter than the perimeter causing uneven cooking?
Posted on 9/23/15 at 7:11 pm to weadjust
quote:
Using the burner isn't the center of skillet going to be way hotter than the perimeter causing uneven cooking?
I am moving the pan around, making sure the fire isn't just under the center.
Posted on 9/23/15 at 7:22 pm to theantiquetiger
I'm talking about when you actually start cooking something. That thing is a beast 
Posted on 9/23/15 at 7:33 pm to theantiquetiger
keep it oiled, move it around over the flame, and jack up the heat. It's taking you too long. The sides won't get hot enough unless they are over the heat source.
Posted on 9/23/15 at 7:36 pm to weadjust
quote:
by weadjust
I'm talking about when you actually start cooking something. That thing is a beast
It fits over two burners on my stove.
Posted on 9/23/15 at 8:04 pm to theantiquetiger
3 Ostrich eggs over-easy please!
Posted on 9/23/15 at 10:27 pm to theantiquetiger
Build a fire in your back yard (I did that with a big gumbo pot many years ago) or find someone with a Cajun Microwave.
Posted on 9/24/15 at 2:34 pm to theantiquetiger
buy a small bucket of lard at the store; grease the the whole thing lightly and then heat it. You are just seeming to do a little bit at a time. Do the whole thing.
Posted on 9/25/15 at 1:56 pm to theantiquetiger
Antique, you have the right idea with a crawfish burner but when it comes to very large pieces like that one you need to season it upside down. I'm not sure how much gap you have between the cooking surface and where the pot would be, but you want the flames to be good and hot but not centered too much (don't use a jet burner cranked up).
Coat the skillet lightly, but fully covered (inside and out) and set it on the burner (you may need to put something in between to raise it if too close to the flame). Depending on what you use to season it with, you need to get it up to that oil's smoke point. Once you get to the smoke point, let it go for a bit longer until it stops smoking. After that I'd go another 10 minutes or so then shut the burner off completely and walk away.
I'd repeat this a few times if it was me.
Coat the skillet lightly, but fully covered (inside and out) and set it on the burner (you may need to put something in between to raise it if too close to the flame). Depending on what you use to season it with, you need to get it up to that oil's smoke point. Once you get to the smoke point, let it go for a bit longer until it stops smoking. After that I'd go another 10 minutes or so then shut the burner off completely and walk away.
I'd repeat this a few times if it was me.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News