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Message
Do I need to re-season my Cast Iron Skillet?
Posted on 8/30/15 at 9:59 pm
Posted on 8/30/15 at 9:59 pm
No way I'm going to the Food Board for this...I am a cast iron amateur. No clue what a good seasoned skillet looks like.
So here's the deal. I tried to season one. Have cooked with it a few times and there are some carbon rough spots on it. I am putting a coating of oil on it after I use it too. But I think I am oiling carbon, not the skillet. Should I steel wool and start over?
Any help appreciated....
So here's the deal. I tried to season one. Have cooked with it a few times and there are some carbon rough spots on it. I am putting a coating of oil on it after I use it too. But I think I am oiling carbon, not the skillet. Should I steel wool and start over?
Any help appreciated....
This post was edited on 8/30/15 at 10:02 pm
6
Posted on 8/30/15 at 10:01 pm to Fred Farkle
Keep cooking in it, don't ever really clean it, and lightly coat with oil after each use.
When it is black it is seasoned.
When it is black it is seasoned.
Posted on 8/30/15 at 10:14 pm to Fred Farkle
Post a pic...
Posted on 8/30/15 at 10:34 pm to wickowick
Dark black is smooth and slick when oiled - the gray is rough and is the carboned food. I can scrape it with my fingernail..
Posted on 8/30/15 at 10:39 pm to Fred Farkle
How are you cleaning it? I use a scouring pad with no soap on mine. Just enough to get any food off the bottom.
Posted on 8/30/15 at 10:41 pm to Fred Farkle
I'd reseason it. Won't take much as it isn't that bad.
Posted on 8/30/15 at 10:46 pm to Fred Farkle
First thing I would do is try cleaning off the carboned food with kosher salt. Dump a bunch in the pan and use it to rub off the food. Rinse with water. Dry qith paper towel. Then VERY light coat of oil and into the oven on 250 for 2 hrs. Turn off oven and let it cool. Then another VERY light coat of oil. Back in the oven on 250 for 2 hrs. Let it cool. Repeat until the bottom is matte black, slick and hard.
Posted on 8/31/15 at 6:32 am to Fred Farkle
The Pan is sad. Clean it really well and start over. Do the bake seasoning. After every hand washing, put it on the stove to heat until dry then wipe a thin layer of oil on it before you put it up. That should take care of it.
Posted on 8/31/15 at 6:41 am to Fred Farkle
Here's a tip that I have been using for a number of years. If your black iron skillet has a really heavy cooked on layer that begins to flake off, I have found that if you put it in your electric oven on the self cleaning cycle for about two hours it cooks off all of the old residue. When you take the skillet out the only thing that you will have is a grayish white powered that can be cleaned off. Oil and re-season and you're ready to use the pot.
Posted on 8/31/15 at 7:21 am to jobbieman
start over
and when you cook with it always use oil to cook with and clean it with salt you i would put it in the oven on the self clean cycle and then you can start over
and when you cook with it always use oil to cook with and clean it with salt you i would put it in the oven on the self clean cycle and then you can start over
Posted on 8/31/15 at 7:43 am to Cracker
To season cast iron it needs a light coat of oil baked on multiple times. In the oven it will smoke the house but it would be the best way. Flax-seed oil is the best. Make a fire outside, put your pan in the fire. When the pan is extremely hot take it out and wipe oil on it and let it air cool. once its cool repeat the process.
Or Heat your pan on the stove , fill it with lard like you are frying and let it cool.
If its a brand new pan it will go from gray to brown to black after multiple seasonings. If you can cook an egg in it without it sticking, its properly seasoned.
Or Heat your pan on the stove , fill it with lard like you are frying and let it cool.
If its a brand new pan it will go from gray to brown to black after multiple seasonings. If you can cook an egg in it without it sticking, its properly seasoned.
Posted on 8/31/15 at 7:48 am to saintsfan1977
I've done the lard on my pit a few times. In the stove in the house is not the best.
He can just fry a bunch it it.
It may be a Chineses pot. I had one, took a sander and my dremmel, made it smooth then put it on my pit. Fried fish in a few times after that, no issues since.
He can just fry a bunch it it.
It may be a Chineses pot. I had one, took a sander and my dremmel, made it smooth then put it on my pit. Fried fish in a few times after that, no issues since.
Posted on 8/31/15 at 9:28 am to Fred Farkle
Agree, clean it well and then I wipe with crisco and Bake at 350 for an hour.
Pretty much they way they do it at the Lodge cookware factory in Tennesee but they use a kosher shorting. Seen it done.
Pretty much they way they do it at the Lodge cookware factory in Tennesee but they use a kosher shorting. Seen it done.
Posted on 8/31/15 at 10:09 am to Fred Farkle
This is a pretty good read with some great info.
https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
However, I bought a seasoning kit at Academy that has worked great!!!
https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
However, I bought a seasoning kit at Academy that has worked great!!!
Posted on 8/31/15 at 10:20 am to Fred Farkle
Was it pre-seasoned? If it was start over
Posted on 8/31/15 at 10:22 am to The Last Coco
quote:
The Last Coco
quote:
VERY light coat of oil
What type of oil? I assume vegetable oil?
I had been heating my pots on my glass top stove instead of in the oven. Does that make a big difference?
Thanks.
Posted on 8/31/15 at 12:39 pm to ThatsAFactJack
quote:
What type of oil?
Flaxseed/Linseed oil is the best
Posted on 8/31/15 at 12:50 pm to The Last Coco
You need to get that pan hot. Yes, the glasstop stove works but the stove manufacturer doesnt recommend cast iron on its surface. I use mine on it and it messed up the surface of the glass but its a stove. I dont plan on keeping it forever.
Use Flaxseed oil. Its dries to a hardness unlike vegetable oil which leaves a greasy feeling on it. A very light coat inside and let it cool. Once its cool to the tough wipe it out, apply another light coat and repeat until the inside is jet black. The outside of the pan needs to be done in an oven or outside. I recommend outside because it will smoke the house when you heat to 500 degrees.
Use Flaxseed oil. Its dries to a hardness unlike vegetable oil which leaves a greasy feeling on it. A very light coat inside and let it cool. Once its cool to the tough wipe it out, apply another light coat and repeat until the inside is jet black. The outside of the pan needs to be done in an oven or outside. I recommend outside because it will smoke the house when you heat to 500 degrees.
Posted on 8/31/15 at 12:57 pm to TexasTiger01
What is a seasoning kit? All you need is oil and heat
Posted on 8/31/15 at 1:04 pm to jimbeam
Cook a couple of pans of cornbread in it. There is enough oil and fat in cornbread to blacken them up nicely and it is easy to clean up.
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