I keep my 12" lodge skillet on the lowest rack of my oven all the time. Every other week, if I havent used the skillet much, I give it a spray down of canola oil and place it back. That way, it does two things: Continually layer on the black goodness over the cast iron and regulates oven temperature further by adding more mass to evenly radiate heat.
Seasoning your cast iron
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I have a 5qt dutch oven I use mostly on Sunday dinner. 3-4 hour pork/beef roasts w/fixin's. I've also got some old fry pans, a small bean pot, and a griddle to care for.
I DO wash w/soap and water. I then dry it on a burner, wipe oil on it, and place it back in the hot oven until the next day.
I use peanut oil, veggie oil, or bacon grease for seasoning. Veggie oil for storage.
I have done a number of seasonings on all my cast iron. New stuff gets at least 5. Used stuff gets a good cleaning and as many seasonings as I feel it needs.
Works good for me. I just hope the cast iron seasoning police don't get wind of my use of soap and water.
I DO wash w/soap and water. I then dry it on a burner, wipe oil on it, and place it back in the hot oven until the next day.
I use peanut oil, veggie oil, or bacon grease for seasoning. Veggie oil for storage.
I have done a number of seasonings on all my cast iron. New stuff gets at least 5. Used stuff gets a good cleaning and as many seasonings as I feel it needs.
Works good for me. I just hope the cast iron seasoning police don't get wind of my use of soap and water.
Originally Posted By: scurvy
Originally Posted By: Pop_Rivit
It's probably the only use I have for Crisco, but I've used it to season all my cast iron.
You can also make excellent biscuits out of it. And then make some sausage gravy in your cast-iron skillet!
I value my health and waistline, so I don't believe I'll take you up on that suggestion.
Originally Posted By: Pop_Rivit
It's probably the only use I have for Crisco, but I've used it to season all my cast iron.
You can also make excellent biscuits out of it. And then make some sausage gravy in your cast-iron skillet!
I value my health and waistline, so I don't believe I'll take you up on that suggestion.
I've got a couple of Lodge skillets. I use groundnut oil(peanut) to season. It has one of the higher smoking points out there. I liberally coat them, flip them upside down with tin foil on the rack below. Set the temp to 400*F and let them go until they smoke no longer, usually 2hrs. or so.
I love cooking with cast iron.
Cleaning? Just hot water, a stiff brush (plastic) and dry with towel right away. Light dab of oil on the towel and apply evenly.
I love cooking with cast iron.
Cleaning? Just hot water, a stiff brush (plastic) and dry with towel right away. Light dab of oil on the towel and apply evenly.
An astoundingly useless, off-topic comment....
We often get our iron from little vitamin pills these days, although that's mostly a chickie thing ("Men's" formulas typically have little or no iron). Back in the old-school days, when Butch Cassidy was livin' large in Bolivia before he and the Sundance Kid had bullet holes inserted into them (technically a “lead supplement”), people got their iron from the cast iron pots and skillets they were constantly cooking in, not that they knew it at the time.
Now back to your regularly scheduled programming...
We often get our iron from little vitamin pills these days, although that's mostly a chickie thing ("Men's" formulas typically have little or no iron). Back in the old-school days, when Butch Cassidy was livin' large in Bolivia before he and the Sundance Kid had bullet holes inserted into them (technically a “lead supplement”), people got their iron from the cast iron pots and skillets they were constantly cooking in, not that they knew it at the time.
Now back to your regularly scheduled programming...
Originally Posted By: TC
An astoundingly useless, off-topic comment....
We often get our iron from little vitamin pills these days, although that's mostly a chickie thing ("Men's" formulas typically have little or no iron). Back in the old-school days, when Butch Cassidy was livin' large in Bolivia before he and the Sundance Kid had bullet holes inserted into them (technically a “lead supplement”), people got their iron from the cast iron pots and skillets they were constantly cooking in, not that they knew it at the time.
Now back to your regularly scheduled programming...
I just like how cast iron cooks and holds heat. Predictable. As far as iron goes, unless your are anemic. I'm not sure extra iron is a good thing, why take all the antioxidants, then iron loaded vitamins? I try to get multivitamins with out the iron.
An astoundingly useless, off-topic comment....
We often get our iron from little vitamin pills these days, although that's mostly a chickie thing ("Men's" formulas typically have little or no iron). Back in the old-school days, when Butch Cassidy was livin' large in Bolivia before he and the Sundance Kid had bullet holes inserted into them (technically a “lead supplement”), people got their iron from the cast iron pots and skillets they were constantly cooking in, not that they knew it at the time.
Now back to your regularly scheduled programming...
I just like how cast iron cooks and holds heat. Predictable. As far as iron goes, unless your are anemic. I'm not sure extra iron is a good thing, why take all the antioxidants, then iron loaded vitamins? I try to get multivitamins with out the iron.
Out of curiosity I looked into the iron thingy, and amazingly, as many as 80% of the world's population may be iron deficient (NIH link below). But mainly we're talkin'...
•pregnant women
•preterm and low birth weight infants
•older infants and toddlers
•teenage girls
•women of childbearing age, especially those with heavy menstrual losses
•people with renal failure, especially those undergoing routine dialysis
•people with gastrointestinal disorders who do not absorb iron normally
•Snooki
http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
•pregnant women
•preterm and low birth weight infants
•older infants and toddlers
•teenage girls
•women of childbearing age, especially those with heavy menstrual losses
•people with renal failure, especially those undergoing routine dialysis
•people with gastrointestinal disorders who do not absorb iron normally
•Snooki
http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
Just add iron to the list of snooki's deficiencies.
I use baking soda to clean the cast iron. The baking soda absorbs the smell and has good fine cleaning.
http://aperturering.hubpages.com/hub/Cleaning-Your-Cast-Iron-Pans
As far as seasoning I use coconut oil, works for me.
http://aperturering.hubpages.com/hub/Cleaning-Your-Cast-Iron-Pans
As far as seasoning I use coconut oil, works for me.
Originally Posted By: simple_gifts
Just add iron to the list of snooki's deficiencies.
I always thought that Snooki herself was a "deficiency."
Just add iron to the list of snooki's deficiencies.
I always thought that Snooki herself was a "deficiency."
There is something to be said about using the same oil for frying again and again, for years, only topping it off to replace what was evaporated
Nothing gives my pans a better sheen than plain old butter. To clean I just use canola and salt.
If you can`t use soap and water to clean a cast iron pan, then it is not seasoned properly. You cannot really season it inside, it needs to be done outside because of the smoke. Any oil will work but, you need to get the pan really hot. At least 500 degrees. You have to burn the oil until it turns black on the pan. The burner from a turkey fryer works great. I have left my dutch oven in the sink overnight filled with soapy water with no ill effects.
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