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Started By
Message
Curing new cast iron pot.
Posted on 12/11/22 at 8:06 pm
Posted on 12/11/22 at 8:06 pm
Headed over to pick up a rig from R&R around the 23rd. Any suggestions on best oil/fat to use to cure it? Should I go the upside down pot over a fire?
Suggestions/advice appreciated.
Suggestions/advice appreciated.
11
Posted on 12/11/22 at 8:18 pm to fairhope
How big of a pot?
Frying stuff is pretty good medicine for black iron pots.
Frying stuff is pretty good medicine for black iron pots.
Posted on 12/11/22 at 8:19 pm to fairhope
There's a bunch of people who will suggest specials oils, but really all you need to do is use a very thin coating of vegetable oil, and then get it to 500 degrees. Thats the smoke point. Once it starts to smoke, turn off the fire and let it cool. Repeat the process until you have the finish you want. I do mine on my propane burner outside to save from smoking the house up.
Posted on 12/11/22 at 8:35 pm to upgrade
quote:
Frying stuff
Posted on 12/11/22 at 8:40 pm to BadatBourre
I've tried everything. Vegetable oil and cooking fatty foods works the best.
Posted on 12/11/22 at 8:46 pm to fairhope
What is a rig from R&R? I love stuff like this but I am unfamiliar.
If you want to season in a hurry, get a six pack, a camp chef outdoor stove, and some vegetable or palm oil. High heat and thin layers and repeat.
I enjoy seeing a pan go from new to a really nice finish and I don't do it all at one time. I usually just cook a few big breakfasts in it over time and after 3-4 months the pan is nice.
If you want to season in a hurry, get a six pack, a camp chef outdoor stove, and some vegetable or palm oil. High heat and thin layers and repeat.
I enjoy seeing a pan go from new to a really nice finish and I don't do it all at one time. I usually just cook a few big breakfasts in it over time and after 3-4 months the pan is nice.
Posted on 12/11/22 at 8:52 pm to tadman
Posted on 12/11/22 at 9:11 pm to fairhope
If wanting to start from scratch without a fire
Place in oven that has self cleaning cycle, set oven to self clean. Let cool when done then brush or wipe clean. DO NOT WASH WITH WATER.
Preheat oven to 450, heat pot up then coat with oil, preheating pot is done to "open" the cast iron. I use lard or olive oil. The trick is getting a very thin coat of oil. Coat inside and outside. Place pot back in 450 oven for 1 hour. After an hour, turn oven off and let everything cool.
Repeat process until you are satisfied with the seasoning.
Pot does not have to be at 450 to coat with oil. I usually heat mine up enough to have to use mitts to handle it.
I also stop coating the outside after 3rd heat cycle.
Place in oven that has self cleaning cycle, set oven to self clean. Let cool when done then brush or wipe clean. DO NOT WASH WITH WATER.
Preheat oven to 450, heat pot up then coat with oil, preheating pot is done to "open" the cast iron. I use lard or olive oil. The trick is getting a very thin coat of oil. Coat inside and outside. Place pot back in 450 oven for 1 hour. After an hour, turn oven off and let everything cool.
Repeat process until you are satisfied with the seasoning.
Pot does not have to be at 450 to coat with oil. I usually heat mine up enough to have to use mitts to handle it.
I also stop coating the outside after 3rd heat cycle.
Posted on 12/11/22 at 9:23 pm to fairhope
Cast Iron Care: How We Keep Our Black Pots Looking Like New
Here is a method that works plus advice on upkeep. You are trying to polymerize the oil. If it smokes you have it too hot.
Here is a method that works plus advice on upkeep. You are trying to polymerize the oil. If it smokes you have it too hot.
Posted on 12/11/22 at 10:05 pm to fairhope
Grape seed or avacado oil. Heat up on burner until it’s hot to the touch then pour a half dollar size spot of oil in and wipe down every inch inside and out. Flip it upside down and place inside an oven at 425 for an hour, then let it naturally cool down in the oven. Couple hours later, repeat. Three times is usually plenty, but you can do it as many as you like.
This post was edited on 12/12/22 at 1:34 am
Posted on 12/11/22 at 10:48 pm to fairhope
I noticed that one of the older pans we had from my great grandmother had a machined finish on the bottom. You could see the circular tool marks and it was smooth, not the sand-cast finish you get on new stuff, and it’s always performed better than our other ones. I experimented with an orbital sander on a newer Lodge and got the bottom slick and it’s amazing. Eggs just slide around, and the metal turns black again after several months. They speed-oxidize them at the factory and it does take a while, but I’ve done it to all but one of ours and my daughter’s. She used ours once and immediately requested I sand hers.
Posted on 12/11/22 at 11:34 pm to Flats
What grit did you use? I have an old one that's slick and a new lodge that isn't.
Posted on 12/11/22 at 11:40 pm to fairhope
I went to the Mexican grocery and bought a big block of lard. I cooked that stuff in the pot until it liquified and then wiped the pot all over with the oil inside and out. Let it cool down and then did it twice more. After that, I just cooked in the pot and cleaned as per usual. Have had the pot for years and the bottom is like a mirror.
Posted on 12/12/22 at 8:18 am to Barneyrb
quote:
FB Link to R&R
Oh thats cool man, I hope you really enjoy that.
Posted on 12/12/22 at 8:24 am to fairhope
Looks to be pre seasoned, just cook with it.
Posted on 12/12/22 at 8:38 am to tadman
quote:
Oh thats cool man, I hope you really enjoy that.
Well, that explains the downvotes on what I posted
No freaking way your gonna put that in the oven
Can't get to Facebook at work, here is their write up Louisiana Sportsman.
quote:
R & R Welding has been building jambalaya pot stands and selling cast iron jambalaya pots for many years .
Cast iron jambalaya pots may be used for commercial use as well as home use. Make sure your cast iron jambalaya pot is large enough for your cooking needs. You can always cook smaller in a larger pot , but you can't cook bigger in a smaller pot.
Our best sellers are the 5 gallon cast iron jambalaya pot , 10 gallon cast iron jambalaya pot and 20 gallon cast iron jambalaya pot. All the pots are cured. You can use the cast iron jambalaya pots for several things. It can be used for frying, gumbos, etouffee, kettle corn and many other louisiana dishes.
Already cured so just cook in them with oil, shortening, lard, or butter. Any fat will continue to polymerize and coat the surface to maintain that surface on the pot, so whatever you normally use.
Enjoy, you may be reaching official baw status.
Posted on 12/12/22 at 8:49 am to LEASTBAY
quote:
What grit did you use? I have an old one that's slick and a new lodge that isn't.
Started with 60 and that did the bulk of it. I don't remember what grit I finished with but I didn't go crazy with it like it was a paint job or anything. I used a 6" Porter Cable ROS and it didn't take long, but I wouldn't think about doing it by hand. I left the sides as is.
Once it eventually oxidizes again it looks like a blued gun finish, but you can start using it immediately.
Posted on 12/12/22 at 10:42 am to fairhope
quote:
Any suggestions on best oil/fat to use to cure it?
I've always used Crisco. Nearly 500F smoke point, cheap, and clean. Don't waste money on fancy oils and don't use blended frying oils.
Posted on 12/12/22 at 12:51 pm to Clames
ive always heard not to use animal fats to season cast iron, but wasn't sure why
may be related to the fat wanting to go rancid, not sure
may be related to the fat wanting to go rancid, not sure
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