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re: Seasoning a massive black iron skillet - Best Method? Updates in OP
Posted on 9/25/15 at 2:08 pm to theantiquetiger
Posted on 9/25/15 at 2:08 pm to theantiquetiger
I don't understand this process. Are you trying to get it dark all over? I don't think it has to be dark to be seasoned. Fry a few batches of chicken in it outside and you will be good to go. It will continue to season as you cook in it.
1
Posted on 9/25/15 at 2:18 pm to Gris Gris
quote:It doesn't. What he is doing is only causing carbonization in certain areas.
I don't think it has to be dark to be seasoned.
What I described will help him with the first and most important step in seasoning and that is Polymerization. The point in which you break down the oil and it chemically attaches itself to the skillet at the molecular level.
He is losing too much heat by having it turn right side up and needs to trap that heat so he can get the oil/grease/whatever to the smoking point. That is when polymerization happens.
People confuse a super dark pot with being seasoned well. Not always the case. You need to bond the oils to the skillet and then work on carbonization after that if you want the dark black color that we all like.
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