Food and Drink Cast Iron Skillets. You dig them? - Page 10

sedated · 11-17-2011, 08:44 AM

Quote:

Originally Posted by tooge

i don't understand the confusion with CI. It is THE simplest cookware to use. Clean it with either the clean cycle on the oven or easy off. Wipe it down with a very thin coat of canola oil, flaxseed oil, safflower oil. Place in oven at 400 degrees for about an hour. Repeat the process two or three more times. You will have a semi non stick pan that becomes a completely non stick pan over time. Every time you use it, pour a cup of hot water from the sink in the pan when done cooking in it, but while it is still on the burner to deglaze the pan. Scrub lightly with a plastic brush. Rinse with water and wipe with a towel. When dry, add about a half tablespoon of oil, and wipe the entire inside of the pan with it in a very thin coat, trying to remove as much as you can with a paper towel. Put the pan away. Easy as pie. Makes a great sear, is non stick, and lasts lifetimes.

I love how the post begins and ends with "its THE SIMPLEST thing EVER," with a full paragraph of instructions for each use in between.

Cast iron may be superior cookware, but it is not the simplest cookware to use - you can't soak it, and you have the extra step of rubbing it with oil after every use.

mnchiefsguy · 11-16-2011, 09:32 PM

Starting coat #3. Will post some pics when it is done. Late start tonight, but I will be up late anyways, so figured I would get it done.

mnchiefsguy · 11-17-2011, 01:58 AM

Finished coat #3. Looks pretty similiar to coat #2, although I noticed around the edge and walls of the skillet are starting to turn a bit darker. Going to do three more rounds. The coat of flaxseed oil I am putting on is pretty thin, which is what the instructions suggest, but I wonder if it is too thin? Too thick is bad, so I would rather be too thin and have to do an extra round or two of seasoning than to have too much. Also, for the last few coats I think I will go ahead and coat the entire outside of the pan as well, since there is plenty of oil on the paper towel after I wipe out the inside...might as well put it to good use. I am anxious to start using the pan and see it action!

mnchiefsguy · 11-19-2011, 03:29 PM

Starting coat #4, will post pics when it is done later on tonight. Hoping to do coat #5 tomorrow, and will probably do a sixth and final coat on Tuesday night.

Fritz88 · 11-19-2011, 04:26 PM

Quote:

Originally Posted by mnchiefsguy

Starting coat #4, will post pics when it is done later on tonight. Hoping to do coat #5 tomorrow, and will probably do a sixth and final coat on Tuesday night.

Great job. Just got my 10inch Lodge per FMB's recommendation. I will probably post questions and thoughts on this thread.

mnchiefsguy · 11-19-2011, 06:18 PM

Quote:

Originally Posted by Fritz88

Great job. Just got my 10inch Lodge per FMB's recommendation. I will probably post questions and thoughts on this thread.

FMB's posts are great, I look to them for guidance. Skillet is cooling off now in the oven, will be taking it out for a look see and some pics in a couple of hours.

I am really looking forward to cooking on a really good, well seasoned skillet.

brett · 11-19-2011, 06:09 PM

coook burgers on the, ps where can i order one

**Buck** · 11-19-2011, 06:37 PM

Damn that's pretty impressive mn,

I was pretty skeptical about all this stuff until I saw your pictures.

**Fire Me Boy!** · 11-19-2011, 06:41 PM

Very cool stuff, dude. I'm going to do this at some point before the end of the year. I also have a couple of carbon steel pans that need to be re-done. Think I may use this method on them.

Thanks for detailing the process with pics!

mnchiefsguy · 11-19-2011, 07:49 PM

Thanks guys...I hope that the skillet cooks as well as it is starting to look. 4th coat is done, starting to get a dark black sheen to it. Feeling really smooth as well. Two more coats to go, I think it is going to cooking really good once all is said and done.

**Fire Me Boy!** · 11-19-2011, 09:13 PM

I had the wife pick up some flaxseed oil and some Easy Off tonight. Will start one of my carbon steel pans tomorrow!

mnchiefsguy · 11-19-2011, 10:39 PM

Quote:

Originally Posted by Fire Me Boy!

I had the wife pick up some flaxseed oil and some Easy Off tonight. Will start one of my carbon steel pans tomorrow!

Awesome! Post some pics, we can compare results!

**Fire Me Boy!** · 11-20-2011, 10:45 AM

Carbon steel, 10-inch and 8-inch. Stripped of seasoning, in the oven now with a coat of flaxseed.

**RockChalk** · 11-22-2011, 10:21 AM

Anyone ever cook pork chops in a cast iron skillet?

**Fire Me Boy!** · 11-22-2011, 10:44 AM

Quote:

Originally Posted by RockChalk

Anyone ever cook pork chops in a cast iron skillet?

Sure, why not? Only thing you'd want to be wary of are acidic ingredients, especially if the pan is not really well seasoned.

11-17-2011, 01:58 AM	#3
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $3356206	Finished coat #3. Looks pretty similiar to coat #2, although I noticed around the edge and walls of the skillet are starting to turn a bit darker. Going to do three more rounds. The coat of flaxseed oil I am putting on is pretty thin, which is what the instructions suggest, but I wonder if it is too thin? Too thick is bad, so I would rather be too thin and have to do an extra round or two of seasoning than to have too much. Also, for the last few coats I think I will go ahead and coat the entire outside of the pan as well, since there is plenty of oil on the paper towel after I wipe out the inside...might as well put it to good use. I am anxious to start using the pan and see it action! Attached Thumbnails
Posts: 10,124

11-19-2011, 06:09 PM	#7
brett Banned Join Date: Sep 2011 Casino cash: $10004900	coook burgers on the, ps where can i order one
Posts: 61

11-19-2011, 06:37 PM	#8
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $8269900	Damn that's pretty impressive mn, I was pretty skeptical about all this stuff until I saw your pictures.
Posts: 44,563

11-19-2011, 06:41 PM	#9
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Very cool stuff, dude. I'm going to do this at some point before the end of the year. I also have a couple of carbon steel pans that need to be re-done. Think I may use this method on them. Thanks for detailing the process with pics!
Posts: 35,253

11-19-2011, 07:49 PM	#10
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $3356206	Thanks guys...I hope that the skillet cooks as well as it is starting to look. 4th coat is done, starting to get a dark black sheen to it. Feeling really smooth as well. Two more coats to go, I think it is going to cooking really good once all is said and done. Attached Thumbnails
Posts: 10,124

11-16-2011, 09:32 PM	#2
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $3356206	Starting coat #3. Will post some pics when it is done. Late start tonight, but I will be up late anyways, so figured I would get it done.
Posts: 10,124

11-19-2011, 03:29 PM	#4
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $3356206	Starting coat #4, will post pics when it is done later on tonight. Hoping to do coat #5 tomorrow, and will probably do a sixth and final coat on Tuesday night.
Posts: 10,124

11-19-2011, 09:13 PM	#11
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I had the wife pick up some flaxseed oil and some Easy Off tonight. Will start one of my carbon steel pans tomorrow!
Posts: 35,253

11-20-2011, 10:45 AM	#13
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Carbon steel, 10-inch and 8-inch. Stripped of seasoning, in the oven now with a coat of flaxseed. Attached Thumbnails
Posts: 35,253

11-22-2011, 10:21 AM	#14
RockChalk Dirty Bit Join Date: Jan 2006 Location: Lake of the Woods Casino cash: $3690002	Anyone ever cook pork chops in a cast iron skillet?
Posts: 6,754