View Full Version : Cast Iron Skillet Question
I bought our first cast iron skillet about six months ago (I know, what took me so long, right?) and I've been trying my best to season it properly. I read the manufacturer's suggestions, watched You Tube videos and read internet instructions, which all seemed to agree that I should apply a light coating of oil and let it sit in a hot oven for an hour or two. Well, I've done this over and over again and I can't seem to achieve the perfectly seasoned, non-stick condition that all my mother's 50 year old cast iron has had for seemingly all my life.
Might I have too high an expectation or am I simply doing it all wrong?
iris lilies
11-14-14, 11:45am
I bought our first cast iron skillet about six months ago (I know, what took me so long, right?) and I've been trying my best to season it properly. I read the manufacturer's suggestions, watched You Tube videos and read internet instructions, which all seemed to agree that I should apply a light coating of oil and let it sit in a hot oven for an hour or two. Well, I've done this over and over again and I can't seem to achieve the perfectly seasoned, non-stick condition that all my mother's 50 year old cast iron has had for seemingly all my life.
Might I have too high an expectation or am I simply doing it all wrong?
I failed to ever season my cast iron pans although I probably didn't try as carefully as you did.
But I still LOVE them. They are heavy and they do not burn things. I just accept that I will be washing them with soap and water, scrubbing them down, and drying them immediately. And to that end I let the dogs lick them.
herbgeek
11-14-14, 11:56am
What temp and what kind of oil are you using?
In any case, it does take a while for the seasoning to really hold, and needs regular use with oily substances. My griddle stays perfectly seasoned , but the 6" skillet that I use for cornbread does not (because I don't regularly cook anything oily in there) and needs to be reseasoned fairly regularly.
What temp and what kind of oil are you using?
In the seasoning process I've tried various combinations of animal fats, vegetable oils and olive oil at temps between 375 and 450 degrees for anywhere from 1 to 2 hours. I also use the pan 4 to 5 times a week and clean up with hot water only. I'm beginning to think I may be cooking at too high a temp?
nickycat
11-14-14, 12:21pm
you might be interested in this article:
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
catherine
11-14-14, 12:23pm
I agree with both IL and herbgeek: I don't season my pans. Well, I might have a couple of times. But I cook with both butter and oil, and wash with soap and water and a sponge, and then just wipe it dry.
you might be interested in this article:
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
Hmmm, that was interesting. They suggested that I heat the pan and then rub in oil and allow it to cool, where I've been rubbing in oil and then heating it up. I'll have to try that.
Alan, what brand of castiron did you go with? My mother has a wall full of Griswold (she is a Griswold) but she won't pass any along to me yet. I've always wondered if there is a difference between brands and how well they hold up.
I've never bothered to voodoo-season any of my cast-iron skillets.
What I *do* do that works well is avoid cleaning them with soap as much as possible, using instead abrasive salt and a scrubby pad/towel and hot water, then when it's clean I warm it up on the stovestop and rub it with olive or peanut oil and let cool, then wipe once with a towel before I put it away. This light coat of warmed/cooled oil seems to stick reasonably well, and prevent corrosion from the saltwater air here.
ToomuchStuff
11-14-14, 1:28pm
I've been away for a couple of days. (no internet access) While I know cast iron was good for frying, I never heard/considered it to be non stick? (isn't that part of the reason you cook with oil/lard/etc. in it? Lubricant)
Alan, what brand of castiron did you go with? My mother has a wall full of Griswold (she is a Griswold) but she won't pass any along to me yet. I've always wondered if there is a difference between brands and how well they hold up.Mine is a Lodge. My mother has lots of Griswold and she's been using the same pieces since the mid 50's and they all still look brand new.
I've been away for a couple of days. (no internet access) While I know cast iron was good for frying, I never heard/considered it to be non stick? (isn't that part of the reason you cook with oil/lard/etc. in it? Lubricant) Well seasoned cast iron may not be as non-stick as Teflon, but it should be pretty close. That's the state I'm trying to get to.
The one I have that keeps the seasoning well is a Griswold, got it at a flea market many years ago. The one I can't keep seasoned is some unknown brand made in Taiwan.
you might be interested in this article:
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
Great info in this article. I will now haul out my cast iron pan again. As Alan found, the non-stick didn't seem to be working despite regular oven seasoning efforts so will try the directions in the article and see. Thanks!
I have a very well-seasoned Lodge frying pan.
To season: Heat it until it is good and hot. Carefully rub oil on it. Heat it until it smokes a bunch. Repeat. If you are around a campfire, tossing it into the fire works great.
BTW, avoid inhaling the smoke at all cost.
Also, even a Teflon-lined pan works better for frying eggs if it is properly heated first AND sprayed lightly with a cooking oil. The same is true for seasoned cast iron.
I have two iron skillets and a few years ago put both of them through a self-cleaning cycle in my oven to get rid of a ton of gunk build up. Then I seasoned both of them fresh and identically the same according to some web references, although I've forgotten the details. One of the skillets is very old and has that smooth satin finish. It's pretty much held the seasoned properties and cooks like a charm. The other one is newer (like 30 years old) with a slightly rougher finish and it has never taken to seasoning. It's still just fine to cook with. I just add a extra oil before cooking with it and maybe a little extra clean up but it really doesn't stick much. The older skillet just needs a few drops wiped across the cooking surface before cooking. They are both fine, one is just better than the other and I have no idea of the difference since they were treated the same. I don't even own any other skillets.
SteveinMN
11-15-14, 11:05am
when it's clean I warm it up on the stovestop and rub it with olive or peanut oil and let cool
I much prefer peanut oil to olive oil as it has a much higher smoke point. Given the high temperatures to which the piece is exposed, I'd rather use an oil that does not gum up.
early morning
11-15-14, 2:05pm
I have both Wagner Ware ( I am a Wagner, just not "those" Wagners, lol) and Griswold cookware. I had a Lodge skillet but sold it - I like my old ones better. They are well seasoned but will stick if abused. I mostly cook with bacon grease or olive oil, and more rarely, butter. This morning I cooked hominy in bacon drippings, then soaked the pan - hominy is gunky -and just washed it out with warm water, dried it and it's good to go. I have never tried to season them, they came well loved and although I washed them really well with soap when I got them, they were old to begin with and all their years of use have seasoned them just fine. I remember my mother seasoning pans and skillets by larding them and leaving them in a wood burning cook stove for a day or so. It must have been when the stove was banked, because lard has a really low smoking point!
Steve, I've never cooked with peanut oil - does it leave a taste when you cook with it? I like the way high grade olive oil doesn't leave a flavor. Of course the reason we use bacon fat is just to opposite - to add flavor.
Well, I decided to start over from scratch. This morning I fired up the grill and placed the skillet inside. After an hour or so all the built up oil had been reduced to flaky little carbon bits and, after a good scrubbing, it was down to bare cast iron. Now, I've applied a light coating of vegetable oil and it's in the oven at 400* for an hour or so. I'm curious to see what it looks like when it's done.
Well, I decided to start over from scratch. This morning I fired up the grill and placed the skillet inside. After an hour or so all the built up oil had been reduced to flaky little carbon bits and, after a good scrubbing, it was down to bare cast iron. Now, I've applied a light coating of vegetable oil and it's in the oven at 400* for an hour or so. I'm curious to see what it looks like when it's done.
So am I . Please report if you are more pleased. Mine is a Wagner Ware, BTW.
Ditto. I'm convinced that the rougher ironware just isn't as good in terms of seasoning the pan; if it gets smooth it's because it's holding an incredible amount of unattractive sticky gunk. Wonder what the rational for a less-smooth surface is?
I bought an inexpensive new Lodge pan a few months ago and read a lot of articles about them (think I even posted here too). Mostly, I cook a scrambled egg a few times a week. I heat up the pan on low (#4 on our stove) until the handle is hot, drop in a bit of butter, then add my egg. It doesn't stick at all. Afterwards, I just rinse it in really hot water, dry it well, then add a bit of coconut oil and spread it around, and leave it til it cools. Wipe out the excess and put away.
Grilled cheese will sometimes stick at the edges. Instead of scrubbing after using, I'll add hot water and boil it in the pan on the stove. The stuck stuff will loosen and most will float off. Then I'll rub with a sponge, dry it and oil it.
At first I was using whatever cooking oil we had, like vegetable oil, but didn't care for that dirty oily smell when the pan was heating up. I was under the impression that you only have to season a pan in the oven after a long time of use; Lodge comes pre-seasoned and is good to go from the start. The cheaper imported pans are really rough and not recommended. The pan will look a bit uneven until you oil it, like scuffed shoes before polishing. My cousin's pan is filthy and looks gross....yet he's still alive so you probably don't have to be so paranoid.
iris lilies
11-16-14, 11:00am
The one I have that keeps the seasoning well is a Griswold, got it at a flea market many years ago. The one I can't keep seasoned is some unknown brand made in Taiwan.
ah, then it's not my fault! This thread caused me to look at the brand of my skillets. One of them is "Made in Taiwan." I got them when my mother in law died, so I had just assumed hers were classic names. The other one I've got is Wagner.
SteveinMN
11-16-14, 11:45pm
Steve, I've never cooked with peanut oil - does it leave a taste when you cook with it? I like the way high grade olive oil doesn't leave a flavor. Of course the reason we use bacon fat is just to opposite - to add flavor.
early morning, peanut oil does have a flavor which I find appropriate for most Asian cooking and some Caribbean dishes -- a flavor different from olive oil or bacon fat. I wouldn't use it for most Continental or American cooking. But the taste is light enough to be suitable for seasoning cast iron.
I'm with Steve when it comes to using peanut oil. Very light and a high smoke point makes it a perfect oil for seasoning.
Alan, not to be discouraging, but your Lodge will probably never achieve what your Mom's Griswold has. I had Lodge then inherited my Grandma's set of Griswold (along with a griddle from my Dad!). Nothing wrong with Lodge, but Griswold is simply a better grade of cast iron with a much smoother surface. Combine that with the key statement that she has been cooking on hers for 50 or 60 years and you have your difference. From what I know you're doing everything right, it just takes time. A lot of time.
From what I know you're doing everything right, it just takes time. A lot of time.
I fear I've become obsessed, at least that's what my wife is telling me. After stripping the pan and beginning the seasoning process anew I began to notice a brown coloration around the edges of the newly seasoned skillet making me wonder if I didn't create a bit of rust under the initial seasoning.
While chasing down tips I ran across a several year old blog post entitled "Chemistry of Cast Iron Seasoning: A Science-Based How-To (http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/)" which now has me itching to again strip it down and start over, this time using a food grade flaxseed oil in smaller quantities. I think I have a weekend project coming up.
I think I have a weekend project coming up.
I'm obviously a lot lazier than you are. I'd just hop on ebay and buy a 50 year old Griswold.
I'm obviously a lot lazier than you are. I'd just hop on ebay and buy a 50 year old Griswold.
Ahh my dear Watson, but who can simply shop when the game is afoot?
I imagine you eventually cooking with a cast iron pan that only weighs half as much as everyone else's, due to scouring down and starting over. Since the weight is my biggest objection to cast iron ... lucky you! :~)
Blackdog Lin
11-18-14, 10:27pm
Ahh my dear Watson, but who can simply shop when the game is afoot?
Thanks Alan for my giggle of the evening. Love your mindset.
Hey Alan, I read the article and it sounds pretty good. Maybe you could give an update on how it worked out. I might like to give it a try.
Hey Alan, I read the article and it sounds pretty good. Maybe you could give an update on how it worked out. I might like to give it a try.
I'll give it a shot over the weekend and post an update next week.
Ultralight
5-20-16, 1:37pm
I am about to buy another skillet. The one I have is tiny. But the one I used to use for everything that my sis and BIL loaned was perfect. It was seasoned and the ideal size.
I am going to get one the same size, but as far as being seasoned... or getting seasoned... I am dubious.
I'll give it a shot over the weekend and post an update next week.
I am about to buy another skillet. The one I have is tiny. But the one I used to use for everything that my sis and BIL loaned was perfect. It was seasoned and the ideal size.
I am going to get one the same size, but as far as being seasoned... or getting seasoned... I am dubious.
It looks like I never got around to the update I promised a year and a half ago. UA, maybe this will help you out.
I discovered that the secret to properly seasoning cast iron centers around 'less is more'. In my initial attempts, I used too much oil and ended up with clumps in spots which then flaked off. I screwed up my initial test skillet so thoroughly than I ended up placing it in a wood fire and letting it sit amongst the coals overnight to get it back into a raw state. After cleaning that one up, I started over with a very light coating of oil over the entire skillet and placed it upside down in a 450* oven for about an hour and a half, then letting it cool in the oven overnight. It looked wonderfully seasoned after just that one time, although I did it again just to make sure. That big honkin skillet has been perfect ever since.
I was so happy that I then collected a couple additional smaller skillets and did the same thing. They're all now perfectly seasoned and I use one or more just about every day, I love them.
iris lilies
5-20-16, 2:10pm
It looks like I never got around to the update I promised a year and a half ago. UA, maybe this will help you out.
I discovered that the secret to properly seasoning cast iron centers around 'less is more'. In my initial attempts, I used too much oil and ended up with clumps in spots which then flaked off. I screwed up my initial test skillet so thoroughly than I ended up placing it in a wood fire and letting it sit amongst the coals overnight to get it back into a raw state. After cleaning that one up, I started over with a very light coating of oil over the entire skillet and placed it upside down in a 450* oven for about an hour and a half, then letting it cool in the oven overnight. It looked wonderfully seasoned after just that one time, although I did it again just to make sure. That big honkin skillet has been perfect ever since.
I was so happy that I then collected a couple additional smaller skillets and did the same thing. They're all now perfectly seasoned and I use one or more just about every day, I love them.
Alan's Seasoning Shop--Send Your Cast Iron Skillets to Us!
where do
I mail mine?
Alan's Seasoning Shop--Send Your Cast Iron Skillets to Us!
where do
I mail mine?
I'll probably be in your area in late June, on our way out west for about 3 weeks. I'll stop by and pick it up if you'd like, I'm a full service kinda guy. ;)
Ultralight
5-20-16, 2:16pm
It looks like I never got around to the update I promised a year and a half ago. UA, maybe this will help you out.
I discovered that the secret to properly seasoning cast iron centers around 'less is more'. In my initial attempts, I used too much oil and ended up with clumps in spots which then flaked off. I screwed up my initial test skillet so thoroughly than I ended up placing it in a wood fire and letting it sit amongst the coals overnight to get it back into a raw state. After cleaning that one up, I started over with a very light coating of oil over the entire skillet and placed it upside down in a 450* oven for about an hour and a half, then letting it cool in the oven overnight. It looked wonderfully seasoned after just that one time, although I did it again just to make sure. That big honkin skillet has been perfect ever since.
I was so happy that I then collected a couple additional smaller skillets and did the same thing. They're all now perfectly seasoned and I use one or more just about every day, I love them.
I made note of this so I will be reminded to do this. These instructions sound super simple and totally doable. Looking forward to seasoning the new skillet AND to using a properly seasoned skillet! Thanks! :cool:
ApatheticNoMore
5-20-16, 2:43pm
Enameled cast iron appeals to me, although I realize it's a very different thing, but seems very unfussy at least. Maybe my next pan (everything I have is stainless steel at present).
Teacher Terry
5-20-16, 3:32pm
We had a set when I was young but eventually I got sick of how heavy they were so I got rid of them. MY dh grew up with them so had the seasoning thing down pat.
Ultralight
5-20-16, 3:36pm
I like how they are tough and built like a tank. The one I used at my sis and BIL's place served me well.
My sis and BIL went through a "we're only cooking on cast iron or stainless -- no more carcinogenic/dementia-causing non-stick!" phase.
During this time I just learned to use the cast iron because it was what was there.
But then they missed the non-stick so much they went back to it. Now they buy a new set of non-stick annually so that the teflon (or whatever) does not get too worn off.
ApatheticNoMore
5-20-16, 3:50pm
But then they missed the non-stick so much they went back to it. Now they buy a new set of non-stick annually so that the teflon (or whatever) does not get too worn off.
I suspect that's where the enabled cast iron might help (ease of cleaning after a soak - not that stainless is usually that bad but sometimes) but using some fat also helps of course.
Teacher Terry
5-20-16, 4:07pm
I bought a good set of stainless steel pans 30 years ago and they are still as good as new. A little harder to clean but that's ok.
went thru the same thing a couple of years ago. Mine just stayed sticky. FYI LODGE CAST IRON sells pre-seasoned ones now.
messengerhot
7-20-16, 6:39pm
this might help:
https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
http://www.thekitchn.com/how-to-season-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107614
I had been thinking about getting a cast iron skillet for a while now and finally pulled the trigger. I wanted something else from amazon but it was only prime as an add-on. A factory seasoned 10.25 inch Lodge for $15.92 seemed like a decent deal.
https://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1471134402&sr=1-1&keywords=lodge+cast+iron+skillet
I now have several of that very skillet. Pay attention to the color of the new skillet. Even though Lodge pre-seasons, if the coloration is gray instead of black, season again. Once it's black and glossy, it's perfect.
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