Seasoning Cast Iron

[funkychicken]

I will burn mine out if they come to me in a bad state. Then I use olive oil to keep them seasoned after each use. Wash with a stainless scrubber(NO SOAP) and very hot water, dry on the burner and then oil. I olny use cast iron to cook in and mine is always perfect. I call it the origional non-stick skillet.

 

[BettyR]

Quote:
We are in the big middle of a drought here in Texas and there is a burn ban.

I had a cast iron skillet that I needed to season and the burn pile is where I usually did mine so instead of the burn pile I just rubbed it really well with Crisco, put it in my BBQ grill and piled some charcoal in the pan sprayed it with lighter. Then I lit the whole thing. I left it there until the charcoal completely burned down to ash and the pan had cooled off. I dumped the ash out, brought it in the house and washed it. It was seasoned perfectly.

 

[bigmike&nan]

In the rare instance I get a NEW unused cast iron pan (I look for them at estate sales used) I heat it hot, let it cool and rub some EVO on it everywhere. Then let it rest so the pores can absorb the EVO. After every use I wash in a sink of hot soapy water (I was taught Food Safety and Sanitation as part of my culinary training at the California Culinary Academy), dry the pan with a towel and then heat until hot and then once the pores have vented rub in some EVO. I do this again and again. I believe it takes more than a wisk or scrub with a wire pad to CLEAN a pan. I must have over 15 cast iron pans and pots (from very small to VERY large, fry pans, dutch ovens, Descoware). I love them, I don't usually use anything but cast iron to cook in.

 

[BettyR]

Big Mike....

Do you braise in your cast iron. I have never had the guts to try it. I have a set of stainless steel pots that I do all my braising in; things like soup, stew, gumbo, Swiss steak, pot roast, short ribs and so on.

 

[bigmike&nan]

Quote:
Nope,

That's what the Descoware (also called LeCreuset) is for - an enameled outside and inside surface makes it perfect for any dish with vinegar, wine or any other acid. The pan I used the most is a big orange/white Descoware dutch oven. I paid a bunch for it on eBay (mostly shipping) but doggone it, you get a round one and a "roaster" sized one and you can do all your pasta sauces, chili, soups, pulled pork, roasts - you name it - in those. A breeze to wash out too, and no curing to be concerned about. Something along the lines of this item:


http://cgi.ebay.com/VINTAGE-DESCOWA...ultDomain_0&hash=item1e64d2ab38#ht_1003wt_907

 

[KenK]

I don't either buy my mom sure did. She raised three boys and I'm not sure I ever had a meal coming up that didn't have at least one thing cooked in it. I think she must have fried enough in it between making braised dishes and spaghetti sauce and chili and the like to keep it seasoned.

 

[BettyR]

bigmike&nan :

Quote:
Nope,

That's what the Descoware (also called LeCreuset) is for - an enameled outside and inside surface makes it perfect for any dish with vinegar, wine or any other acid. The pan I used the most is a big orange/white Descoware dutch oven. I paid a bunch for it on eBay (mostly shipping) but doggone it, you get a round one and a "roaster" sized one and you can do all your pasta sauces, chili, soups, pulled pork, roasts - you name it - in those. A breeze to wash out too, and no curing to be concerned about. Something along the lines of this item:

Quote:
I've see Alton Brown do it on TV but I'm afraid to ruin my pots, especially since we don't all eat at the same time and the food sits in the pots on the stove for several hours. And you have to have an old gumbo pot to make good gumbo.

I have my moms old pot and I swear that the gumbo tastes better when it comes out of that pot.​

 

[Steve_of_sandspoultry]

delete

 

[jwyoung2007]

This is a topic that is very dear to my heart. Cast Iron. I wont cook without it. I grew up cooking in my grandmothers cast skillet. Which has since been passed on to my Aunt. I have two pans that i use dailly. Both bought a a yard sale by my sister-inlaw for me. they are 10 x s better than any non stick in the world. And after all they years of use. You can taste the Love that went into my grandma's pan.

 

[zookeeper15133]

If you need to really clean a cast iron piece before you season it, put it in your self clean oven and run the clean cycle. They come out looking brand new.