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Topic Starter |
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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 |
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#2 |
Ain't no relax!
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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.
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#3 |
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How much time between applying the lard and the oven?
Dinny |
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#4 |
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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.
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#5 | |
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Quote:
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?
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#6 |
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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.
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#7 |
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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...
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#9 |
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#11 |
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#12 |
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#13 |
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#14 |
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I have a ceramic cooktop so I can't use cast iron.
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#15 |
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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. |
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