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re: Cast Iron Skillets - Take Me to School
Posted on 9/4/19 at 9:24 pm to tewino
Posted on 9/4/19 at 9:24 pm to tewino
quote:
Doesn't that deglaze the seasoning? I
for me the seasoning is more like 'rubber' (think the grease on your stove vent that is impossible to get off even with Dawn) and nothing short of hitting with steel wool and an abrasive cleaner will remove that.
a good seasoning is tougher to remove than most people think
0
Posted on 9/4/19 at 9:55 pm to AlwysATgr
No matter what anyone else tells you, you can wash it with soap. Just don't soak it or put it in the dishwasher.
Posted on 9/5/19 at 6:18 am to tewino
quote:
the seasoning starts flaking off
I might be confused here. You should not have anything flaking off of you pot/skillet. If you do, then it needs to be cleaned.
As others have said, boiling water in your pot is the best way to get stuck/burnt food out. Afterwards, put it back over heat to dry it out then add some oil and wipe it down. Ready for next use.
Posted on 9/5/19 at 6:20 am to bogart
quote:
I didn't know that you could run water on a hot cast iron pan.
Hot? Yes
Red hot? I wouldn't do it.
Posted on 9/5/19 at 6:43 am to tigeryat
quote:
Check out the new Fields skillets. I have the 12" and it's a nice skillet, they have a very smooth finish.
My every day skillet is an 8" Field, and yeah it's extremely smooth from day 1.
I find that a chain mail scrubber always works on even the most stubborn debris.
There's also nothing wrong with starting with a cheap Lodge to see if you want to keep going down the cast iron rabbit hole.
Posted on 9/5/19 at 8:02 am to tewino
boiling water in your CI won't hurt your seasoning at all, provided you have a good seasoning to begin with. granted, after boiling out and drying out via hot stovetop, i still hit it with a light coat and its back good to go.
admittedly, my cast irons have gotten a break here lately since i got my blackstone. this happen to anyone else?
admittedly, my cast irons have gotten a break here lately since i got my blackstone. this happen to anyone else?
Posted on 9/5/19 at 8:39 am to AlwysATgr
Get an 8qt Lodge pot. It's big enough to cook a meal for about 4-6 people and it's already glass smooth. I have a no.12 pot also to cook for a bunch of people. My dad found it at a pawn shop. My skillets rarely get used anymore. I cook in pots. I also have an enamel coated 8qt pot. I rather the black pots than the enamel coated though.
Posted on 9/5/19 at 8:56 am to 2 Jugs
If you are boiling water in the pan then it's going to be pretty hot. I thought you didn't want to run water over a hot cast iron pan because you could warp it.
Posted on 9/5/19 at 10:34 am to bogart
quote:
I thought you didn't want to run water over a hot cast iron pan because you could warp it.
i dont think thats true. i'm using a 100yo family heirloom cast iron skillet and its found its way under running tap water immediately after sausage or bacon was cooking still scorching hot and i've never had an issue.
Posted on 9/5/19 at 10:42 am to bogart
quote:
I thought you didn't want to run water over a hot cast iron pan because you could warp it.
Never been an issue. I heat mine to near smoking, then deglaze with water out of the sink. Perfectly clean and safe for the cast iron every time...for decades and decades...
Posted on 9/6/19 at 10:18 am to saintsfan1977
quote:
Lodge
quote:not if it was manufactured in the last 30 years
it's already glass smooth
Posted on 9/6/19 at 12:43 pm to AlwysATgr
Buy Lodge
Posted on 9/8/19 at 12:05 pm to Rouge
quote:
not if it was manufactured in the last 30 years
I bought it at Wal Mart or Academy about 6 years ago. Glass smooth. No bull shite. I can show you a picture if you like. Might be one of the few that are smooth but I got one and no sanders or wire wheels have been in any of my pots.
Posted on 9/8/19 at 1:16 pm to AlwysATgr
Hey buddy. Honestly, you can go buy an Ozark Trail brand from Wal-Mart being kind of picky to get the least rough one they got (just to save a little work). Sand it with a palm sander to knock down the roughest peaks and a lot of the factory seasoning (you don't have to get it smooth as glass). Wash and re-season a few times then make a roux in it. You'll be good to go. It won't be a collector's piece but will be a great "user". As good as any... Unless you want to buy made in USA. If that's the case, get a Lodge. You'll still need to sand and re-season tho
Posted on 9/8/19 at 3:25 pm to Dsroper
So what are the tips for seasoning?
Oil in the oven?
Cook a pack of bacon in it?
I have a new one I haven't seasoned and I want to get into it.
Oil in the oven?
Cook a pack of bacon in it?
I have a new one I haven't seasoned and I want to get into it.
Posted on 9/8/19 at 3:30 pm to Nguyener
Posted on 9/8/19 at 3:47 pm to Nguyener
quote:
Cook a pack of bacon in it? I have a new one I haven't seasoned and I want to get into it.
If it is smooth, you could cook a roux and that should get it ready.
Posted on 9/8/19 at 3:52 pm to Nguyener
quote:YouTube Cowboy Kent Rollins
So what are the tips for seasoning?
Posted on 9/8/19 at 4:34 pm to Dsroper
Lodge doesn’t need to be seasoned nor sanded.
Posted on 9/8/19 at 6:31 pm to Nguyener
I've always used plain old vegetable oil. Heat the cast iron in a warming oven that is preheating to 425-450. Take it out and wipe down (inside and out) then wipe it off like you never wanted it on there. Put it in the preheated oven for an hour or longer. Let it cool in the turned off oven. Repeat. Maybe even repeat again. The next time I go through the re-seasoning process, I'm gonna have a bottle of flaxseed oil. It's expensive but I won't use it for anything else and this technique doesn't use much so it should last forever.
This post was edited on 9/8/19 at 8:20 pm
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