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Seasoning Cast Iron
Posted on 6/22/14 at 2:59 pm
Posted on 6/22/14 at 2:59 pm
I just received a Emerils pre-seasoned cast iron pan and Dutch oven. It has given me instructions that even though it is pre seasoned, it is best to pre-season it before first use. Here are the manufacturers directions for before first use,
"Wash with warm water and just a very small amount of mild soap. Use a spoonge and gently clean all surfaces. Rinse and dry completely. To aid in the drying process you can place your cast iron into the cookware while preheating an oven to 300, then turn off heat source and leave the pan in the oven to dry and cool down. While pan is slightly warm, wipe a thin layer of flavorless vegetable oil onto the cooking surface of your clean pan. Remover any excess oil with a paper towel. You are now ready to use your emeril cast iron. Cast iron must be seasoned with vegetable oil prior to each use and after each cleaning."
Is this good directions to follow? Anyone have any other suggestions? Also how often should in season in?
Thanks for any help.
"Wash with warm water and just a very small amount of mild soap. Use a spoonge and gently clean all surfaces. Rinse and dry completely. To aid in the drying process you can place your cast iron into the cookware while preheating an oven to 300, then turn off heat source and leave the pan in the oven to dry and cool down. While pan is slightly warm, wipe a thin layer of flavorless vegetable oil onto the cooking surface of your clean pan. Remover any excess oil with a paper towel. You are now ready to use your emeril cast iron. Cast iron must be seasoned with vegetable oil prior to each use and after each cleaning."
Is this good directions to follow? Anyone have any other suggestions? Also how often should in season in?
Thanks for any help.
5
Posted on 6/22/14 at 3:02 pm to LSUTiger23
Use lard instead of veggie oil.
Posted on 6/22/14 at 3:23 pm to LSUTiger23
Put a tub of I Can't Believe It's Not Butter in the pan and put the whole thing in the microwave for 15-20 minutes. Never have to season again
Posted on 6/22/14 at 3:51 pm to iAmBatman
quote:
put the whole thing in the microwave
Aren't you supposed to NOT put metal in the microwave?
Posted on 6/22/14 at 4:28 pm to LSUEnvy
quote:
Use lard instead of veggie oil.
Posted on 6/22/14 at 4:40 pm to LSUTiger23
wipe em with oil, cook em in the oven for a while, get em out, wipe em with oil and cook a lot with em.
Posted on 6/22/14 at 4:44 pm to Ole Geauxt
What OG said. Crank the oven to 500. Wipe the piece with a light coat oil. Put the piece on the wrack, cut off the fire and forget about it for the night. Start cooking the next day. Frying something would be best.
Posted on 6/22/14 at 4:57 pm to FalseProphet
Interesting read.
Posted on 6/22/14 at 5:05 pm to OTIS2
anyone sell the flaxseed locally? I read this method a while back
Posted on 6/22/14 at 5:18 pm to FalseProphet
tell me prophet, is it ok if I don't use flaxseed oil? mine are over a 100 years old and have never been introduced to flaxseed, I dayum sure don't want to spoil em.
Posted on 6/22/14 at 5:24 pm to Ole Geauxt
After reading that article, I redid 3 of my pieces. Works great, other than the stink. You can find flaxseed oil in the organic section. Cold, here at the Kroger in Ellick.
Posted on 6/22/14 at 8:04 pm to FalseProphet
quote:
re: Seasoning Cast Iron (Posted on 6/22/14 at 4:49 pm to OTIS2) This is by far the best method. The article goes into a ton of the science behind it. I've used this on every cast iron I have bought over the years, and it get nothing but perfect results. Flaxseed oil>>>>>>>>>>any other oil or fat. LINK
Just listen to this guy. He is 100% correct.
Posted on 6/22/14 at 8:06 pm to Ole Geauxt
(no message)
This post was edited on 6/28/14 at 5:47 pm
Posted on 6/22/14 at 8:19 pm to Oyster
Great, I'm glad you did. My point is, they will outlive me, just as they've outlived 2 generations already, if they're taken care of,,,,,,,, and I ain't got any flaxseed oil.. 
Posted on 6/22/14 at 8:32 pm to Ole Geauxt
I'm just saying the time to cure properly is well invested time. The cure is the hardest most durable cure I've ever seen.
If you don't care to try it that's cool with me. I was skeptical until I tried it on the first skillet. Flax oil isn't just better it's incredibly better.
If you don't care to try it that's cool with me. I was skeptical until I tried it on the first skillet. Flax oil isn't just better it's incredibly better.
Posted on 6/22/14 at 10:16 pm to LSUTiger23
Go buy 2 cut chickens. Fill pot with peanut oil, heat it to 350 deg and fry the seasoned unbattered chicken in it. Pot will be seasoned.
Posted on 6/22/14 at 10:22 pm to CHEDBALLZ
I've read that flax seed article before and even bought some flax seed oil but never used it. I have a 7 qt pot I need to redo so I may give it a shot.
FYI: Flax Seed has to be kept refrigerated so that's where you will find it at the store. I got mine at Whole Foods.
FYI: Flax Seed has to be kept refrigerated so that's where you will find it at the store. I got mine at Whole Foods.
Posted on 6/23/14 at 8:14 am to iAmBatman
quote:
Seasoning Cast Iron Put a tub of I Can't Believe It's Not Butter in the pan and put the whole thing in the microwave for 15-20 minutes. Never have to season again
Whatever method you do try, please do not let it be this one. If by some chance you do throw all caution, common sense, & reason out the window & follow the "cast iron in the microwave" method, please video & share the process.
Posted on 6/23/14 at 9:28 am to TIGERFANZZ
Anyone who says there is only one true way is a fool. I've used everything from flaxseed oil, grapeseed oil, vegetable oil, bacon fat, lard, crisco, soybean oil, canola oil...the list goes on and on.
I do like the smoke point of the flaxseed oil but I have had many times where it didn't adhere as good as others. Believe it or not my tried and true favorite is crisco.
Please, whatever you do though is please don't put it directly on a fire. You will have a good chance of warping/cracking if you do that. Whatever temp you use in the oven should be brought up slowly to open up the pores of the iron so you get good adhesion when you get to the part of applying the oil.
I do like the smoke point of the flaxseed oil but I have had many times where it didn't adhere as good as others. Believe it or not my tried and true favorite is crisco.
Please, whatever you do though is please don't put it directly on a fire. You will have a good chance of warping/cracking if you do that. Whatever temp you use in the oven should be brought up slowly to open up the pores of the iron so you get good adhesion when you get to the part of applying the oil.
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