Smart dad!

trip out.....my cast irons are seasoned the old fashioned way.....I may have to try this...thanks for posting..

would flax seed have any different flavor or odor than veg oil?

can I season with just bacon? cook the bacon wipe and repeat?

For burgers, first sprinkle salt in the skillet, the heat until it is searing hot before adding the meat. Supposed to keep the meat from sticking. That's the way I do it anyway.

My grandfather always popped popcorn using bacon grease and a black iron skillet. It's actually pretty good.

yep. pretty much what I have done with mine, and I am satisfied.....although the flaxseed method above supposedly gets you better results (less spotting and rusting apparently, although I dont get much with bacon/veg oil)

awesome! :drool: :thumb:

If it's sticking, your pan either isn't seasoned very well, or you're trying to flip it too soon.

:thumb:Important tip....this is key to frying floured Deer loin.

I'm not even sure of the brand. I bought that at a garage sale prbably 20 years ago. It was my camp skillet, then got moved to the kitchen when my parents gave me a "set" of cast iron stuff. If you season them well, deglaze them after use, scrub with a plastic cleaner, dry, and re oil after each use, yours will look just like mine in a year or so. It is basically non stick now. I think the biggest keys are to deglaze with water after use, and re oiling every time.

CAAAAAAST IIIIIIIIIIRON

There is no better feeling than re-seasoning.

So I have the option of grabbing a 10 inch Staub cast iron skillet , griddled or order online a 10 inch Lodge, not griddled .

What do you recommend? I will end up paying the same price for either one, considering shipping costs.

I mainly plan on using it on burgers, searing steaks and grilling Fish. Will I regret my decision if I go with Staub?

Here it is

http://resources.shopstyle.com/sim/d...-grill-pan.jpg

Not to hijack the thread, but since it's a cooking thread- I got some gift certificates to Williams Sonoma recently and I'm considering a nice quality knife and sharpener. Up to now I've always used just the stuff you get at Target, etc.
Does anyone have an opinion on brand, style, etc? (I was looking at Shun, Wusthof and Global) Are these knives worth it?

I don't really like using vegetable oil to season the pan as the surface can get gummy after a while. We use tallow to season ours. A saturated fat won't oxidize or go rancid like a polyunsaturated will.

Standby on that. The most recent Cook's Illustrated reviewed knife sets. I'll get it and give you the rundown.