Kitchen Questions: #1 Cast Iron Skillet Seasoning

[BigBlueHen53]

is hard on the cure. So I will usually make buscuits and gravy later in the week.

Or corn bread, perhaps?

 

[U_Stormcrow]

For tomato sauce making, halve your tomatoes, drizzle with olive oil, a bit of salt, fresh cracked pepper, herbage (optional). Cut side up on a sheet pan. Throw under the broiler.

You get concentrated flavor by reducing water, some depth/interest when sugars in the tomato carmalize, and maillard reaction where the few proteins begin to brown. Move to the food processor when cool and pulse to desired texture (or food mill, to remove the skins).

 

[BigBlueHen53]

For tomato sauce making, halve your tomatoes, drizzle with olive oil, a bit of salt, fresh cracked pepper, herbage (optional). Cut side up on a sheet pan. Throw under the broiler.

You get concentrated flavor by reducing water, some depth/interest when sugars in the tomato carmalize, and maillard reaction where the few proteins begin to brown. Move to the food processor when cool and pulse to desired texture (or food mill, to remove the skins).

Mmmm! Thanks!

 

[Cebarmlds]

Once the pan is clean, and I never use soap either, dried on the stove top medium heat, I rub the inside with coconut oil. Food grade, not tanning lotion of course

 

[U_Stormcrow]

Or corn bread, perhaps?

More power to you. My wife makes cornbread, I don't. I overmix. Always. Even though I know that's what I always do wrong. So, I don't make anymore...

 

[BigBlueHen53]

@Shadrach, what's your response to this? How do you make tomato sauce in your skillet?

 

[U_Stormcrow]

Oh, you can add garlic and onion on that sheet pan too.

I've seen an alternative version for salsa done the same way. But not tried it myself.

 

[BigBlueHen53]

I never made cornbread till I moved here to MO and then not till after my MIL died. It's been a struggle. I like it sweet and fluffy but ... DH does not. Now that GC is GF I have hit on a winning formula. Best cornbread I ever made was when I made it with GF flour. And we ALL like it!

 

[Shadrach]

For tomato sauce making, halve your tomatoes, drizzle with olive oil, a bit of salt, fresh cracked pepper, herbage (optional). Cut side up on a sheet pan. Throw under the broiler.

You get concentrated flavor by reducing water, some depth/interest when sugars in the tomato carmalize, and maillard reaction where the few proteins begin to brown. Move to the food processor when cool and pulse to desired texture (or food mill, to remove the skins).

You've been watching me cook!
I do this for the sauce base (half the sauce)
https://www.theendlessmeal.com/roasted-cherry-tomatoes/
For the other half of the sauce I use sundried tomatoes (most are salted so they need to be soaked and washed to remove the bulk of the salt) and tomato passata to make it liquid.

 

[LoneStarBirds]

I have tons of cast iron I love it! I never soak a pan in water, I always use some soap. I strip my pans in a lye bath and I season the old fashioned way with lard. I don't have a problem with using tomato based dishes in my cast iron. I do use mineral oil on my display pans (pans I don't use) to protect them from rust. Mineral oil is used as a laxative so it is edible but I doubt it would be good for seasoning a pan.

Here is a good source for all things cast iron my fellow cast iron collectors.

https://www.castironcollector.com/cleaning.php

https://www.castironcollector.com/seasoning.php

Here is a picture of some of my cast iron, I have added several pieces to my collection since this pic was taken 2.5 to 3 years ago.