Seasoning Cast Iron Cookware
 

I finally got a dutch oven. I didn't get the one I wanted, maybe next time.

Anywho, lard? Vegetable oil? Olive?

500 degrees for an hour?

Is re-seasoning the same process as new?

Dinny

Whatever you do don't use vegetable oil or olive oil. Use lard or bacon grease or something. Veg oil is a huge no no.

I wouldn't get it that hot either. Maybe 300 degrees for a couple hours.

Re-season the same way.

How much time between applying the lard and the oven?

Dinny

also after you season it, take a paper towel and put a thin layer of lard or bacon grease on it before you put it away or it will be rusted the next time you go to use it, just wash it before you use it...

ROFL

I would PM FMB. He is like a cast iron jedi. For real.

Just put it in, the "seasoning" is just a build-up of greasy residue. You shouldn't ever use soap to wash it or put it in the dishwasher. R8 is right about putting some grease on it before you put it away. It seems to really help get them in shape fast. I'm still working on the large skillet I got for christmas, but I can now cook cheesy scrambled eggs in my smaller one without anything sticking at all.

I have a ceramic cooktop so I can't use cast iron. :(

May I ask why? I have been using olive oil
on my cast iron skillet for about 3 years
and it's working great. Just used it two nights
ago matter of fact and it cleaned up great, still
looks new.
What am I missing?

1. Lard/bacon grease (I prefer lard), all over the pan.
1a. There's nothing wrong with vegetable oil. If you don't use the pan a lot, use vegetable oil. Animal fats can go rancid if left very long. I don't let mine go unused very often.
2. 300-degree oven.
3. 15 minutes in oven, above a cookie sheet (to catch drips).
4. Pour out grease, lightly wipe with paper towel.
5. Back in the oven for 2 hours, upside down on a cookie sheet.
6. Give the whole pan a good rubdown with a paper towel to wipe up any excess oil.
7. Repeat steps 1-6 AT LEAST twice before you even consider cooking in it.

Once it's seasoned, never, ever, ever use soap. Hot water and a scrubber will work great. Don't forget to season after every use - clean it, dry it, a little fat all over the inside, heat till it just starts to smoke and drop the heat to low. Let it "cook" on the stove for 20 minutes. Wipe it out, let it cool, put it away.

Never, ever, ever let it get wet and stay wet. CI will rust very quickly.

If you get something really burned on, use salt and a paper towel. If it still won't come off, put it in the oven on the clean cycle. That will return the pan to factory new. Then season as above.

Cast iron makes everything taste better. Barley, great in cast iron. Apricot preserves... OUTSTANDING in cast iron. Hell... you can drink liquid smoke straight from cast iron pan, it makes it taste so ****in' good.

I figured he would have showed up by now.

Dinny

I've never used OO, but vegetable oil is fine to use if you season properly. The problem with animal fat (bacon, lard) is it can go rancid if it sits for a while. So if you don't use your cast iron but once a week, I'd probably use vegetable oil. I use mine all the time.

Oh, I'm here. May the seasoning be with you.

Sure you can. Find cast iron pans with a completely flat bottom. No rings or edges, flat. Be careful when you set it down and down move it around on the glass. It'll be fine.

I've been using cast iron on my ceramic cook top for 2 years and it looks just fine. You just have to be more careful that you would otherwise.

SPOOOOOOOOOOONNNNNN!!!!!!!!!!

Dinny