Using stick Crisco now. I used to use lard for my skillets and Dutch ovens, but if I didn't use the ovens for awhile, they would smell like a skunks rear end when I went to use them.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
You mean initial seasoning? That was a long time ago. I think lard.
I don't apply anything, generally speaking, to maintain the season on my cast iron. Generally, whatever oil or grease was in it from cooking is what gets added to the season. After rinsing it out with hot water and a brush, followed by a cold water rinse, I wipe it with a paper towel and place it on the stove on high till it smokes. Then I take it off. Done. The smoking is the residual oils (from the last time you cooked, left on the surface after rinsing and brushing) polymerizing on the surface (and carbonizing), which adds to the season, or replaces lost season.
I use bacon grease if available and vegetable oil if I have no bacon grease.
Yep, if there's not enough oil on it from the last cook, I tend to use bacon grease. Just a tiny bit on a paper towel, and wipe it on, then onto the hot stove top till it smokes.
Cowboy Ken is entertaining, but he gets a lot of stuff wrong...also, he's just "clickbait". That said, I would agree that flaxseed oil is expensive overkill and it flakes.
I also agree, smoking oil is extra oil on the surface of the pan, not polymerized oil...two different things.
I've used leaf lard for cooking, baking, and CI seasoning for years. Season new CI 1-2 times and start cooking with it...cooking builds seasoning, don't waste time "re-seasoning"
One of the best maintenance things you can do for seasoned CI is to scramble eggs in them...don't know why, but it puts a real nice black sheen back on the skillet.
Been using Sunflower Oil for a long time, because it has one of the highest smoke points @ 450 degrees.
Nothing beats a well seasoned Cast Iron Pan, it's the original Non-Stick pan.
KB
Yep. My eggs slide right off the skillet into my plate. No stick.
PS The season is actually oil that's been polymerized, carbon infused, and bound to the surface via heating till smoking. It's important to remove it from the heat as soon as it starts to smoke, as letting it smoke further will actually consume season rather than add to it. Heating to just the point of smoking adds the carbon infusion element to the seasoning. The combination of carbon and polymerized oils is what makes the surface nonstick. The carbon element is why a properly seasoned skillet is back.
It's been so long since I seasoned a new cast iron skillet I don't remember. I don't put anything on my seasoned skillets after I use them, except maybe a little vegetable oil if they're looking a little dry.
No, no, no. She got some things right, but more info was wrong. She was a writer who happened upon a popular subject and got traction from it for a while.
No, no, no. She got some things right, but more info was wrong. She was a writer who happened upon a popular subject and got traction from it for a while.
I have messed around with lard, bacon, crisco, flaxseed, olive, and canola.
Plain old canola has worked just fine for me. After use and cleaning I will put it back on the stove to dry, then wipe or spray with canola. Heat until it starts to smoke then set it aside to cool.
If you actually do it right with flaxseed oil (which is food grade linseed oil) you will get a polymerized, non-stick coating that will probably last the rest of your life. It will even stand up to commercial dishwashers.
I keep a small can of Crisco in the fridge, and occaissionaly wipe a thin coat on them. I mainly cook with olive oil, except when i fry fish, for that i use peanut oil.
but, I have been really pleased with some of the new beeswax products.
Look into Crissbee. FWIW, I restore old cast Iron when I find the right pieces. I have and electrolysis tank that we use, then build the seasoning back with mineral oil.
Mineral oil will not go rancid like vegetable oils and other oils.
I too have had great, long lasting success with flaxseed oil. Got a friend that takes the easy way out. He carries his cast iron to his favorite Chinese restaurant and gets them to season them. Gives them $5 per cast iron ware. Didn’t remember the oil they used, maybe sesame seed oil. What ever they use on their woks. Durable and takes like 5 minutes per item.
Love my cast iron especially Mama Lou’s 8” Griswold I inherited. Make cornbread generally every other day in it. Recently made chicken and dressing and cooked it in the Griswold instead of a Pyrex dish. Multiple pieces picked up at yard sales and junk shops and restored.
Using stick Crisco now. I used to use lard for my skillets and Dutch ovens, but if I didn't use the ovens for awhile, they would smell like a skunks rear end when I went to use them.
Curious?
I have never seasoned my Dutch ovens, which are another essential cooking tool, FO SURE!
How many of you guys season your Dutch Ovens, and why does ceramic need seasoning?
Thanks!
KB
Last edited by KillerBee; 02/12/23.
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Crisco. It’s what my grandmother always used and works fine. I still have hers and my great grandmother’s frying pans.
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This is it ^ ^ ^ There's no special oils or pastes needed, or no elaborate procedures or voodoo. After it's sanded down smooth, wash the hooey out of it and use it. And there's no special imported exotic wood utensils needed. Use whatever you regularly use in the kitchen. I can assure you that my ancestors that used cast iron and stamped steel cooking vessels never bought any special preparations or cooking utensils to "season " their pots and pans. First and foremost, they didn't have the money to buy special stuff, and bought what they did because it was cheap and durable. My grandma would probably laugh at a bunch of these people who insist that you need some special grease or oil, or an exotic imported hardwood spoon or spatula. She used the old crap she had since the early 1900's that she probably trader the peddler a hen and some eggs, or a couple of pounds of butter for. The "seasoning " myth is a recent yuppie cooking show phenomenon that everybody's latched on to. Just use what you have and take care of it, and it'll last for more than 100 years like a few of the C.I. and steel cook vessels I use.
The "seasoning " myth is a recent yuppie cooking show phenomenon that everybody's latched on to.
My grandmother used nothing but cast iron and went to great lengths to maintain the seasoning. I remember that from when I was a kid in the 1960s (I remember thinking how backwards grandma was for using that old, black, heavy, stuff to cook with). My mother remembered grandma carefully maintaining it, too, when she was little in the 1930 and 1940s, and even then grandma's cookware was old, and had been in her family for many years.
I inherited one of her skillets, but gave it to my nephew's wife, who had a great interest in it.
I do agree with you about cooking utensils. I use whatever I want, without concern for damaging the seasoning, since each time you cook, you're reapplying it anyway.
Best thing I ever found for seasoning a skillet was bear fat. Render down the fat from a black bear into lard and you will never have a problem with things sticking. Bear makes the best lard I have ever used.
You get out of life what you are willing to accept. If you ain't happy, do something about it!
I should have also added that many have the impression that "seasoning " is like a coat of paint or powder coat. "Seasoning " is down inside the pores of the cast iron, and can't be scraped off. If you're able to scrape anything off, that's just burned gunk, and needs to come off anyway before it gets hot and pops off in little flakes in your food and on the stove. Might even start a fire if it lands on the wrong thing.
Use it like he posted earlier and enjoy it. With minimal care your descendants will be using it and talking about it in the next century Good Luck
Any oil that I might have.. It was my grandfather’s Macey’s.. 1912/14 He was a telegrapher for the RR..
John = Waterfowler at hart along with my late Baydog 9/26/20 .. = Time to understand the truth and educate yourself outside the failed state of collectivism. = Striving to be turdlike.
Bacon grease. I never wash with soap and water, I just run some hot water over it and wipe it down.
kwg
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When my cast iron gets horribly caked up on the outside, and it eventually will, I build a big hardwood fire and toss my cast iron in. Once the gunk has burned off, I brush it with a fine wire brush. Then it gets a liberal coat of olive oil (EVOO) inside and out, and goes into the oven at 350• for about an hour. Cool them and use them.
When my cast iron gets horribly caked up on the outside, and it eventually will, I build a big hardwood fire and toss my cast iron in. Once the gunk has burned off, I brush it with a fine wire brush. Then it gets a liberal coat of olive oil (EVOO) inside and out, and goes into the oven at 350• for about an hour. Cool them and use them.
DITTO...
"If there are no dogs in Heaven, then when I die, I want to go where they went" Will Rogers
I plan to be buried with it, so it doesn't matter.
Truth be told, though, if I were to burn off all the carbon buildup by putting it in the oven on the clean mode, the bottom would likely look new afterwards.
That’s the pan I found in an old camp in the Kenai mountains. Dismounted from my horse and felt something oddly flat under my foot. It’s great for fried eggs or pancakes.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
That’s the pan I found in an old camp in the Kenai mountains. Dismounted from my horse and felt something oddly flat under my foot. It’s great for fried eggs or pancakes.
That was a good find, I bet someone was heartbroken over losing that one.
The lid is not correct for the pot, but I bought these at a garage sale for 25 bucks and cleaned these up
That's a chicken fryer.
That's pretty cool, especially if you found the original high domed porcelain lined, easy clean lid it came with. The markings on the inside of the lid are hidden being covered with the black porcelain lining.
Even though it just dates back to the 1940s there's not so many cast iron pieces out there with their oridginal accompanying hinged lid. Complete it's worth quite a bit, you done good @ $25.