Cast Iron Skillet Question

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.

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Originally Posted by Rogar

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.

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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.

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Originally Posted by Alan

I'll give it a shot over the weekend and post an update next week.

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Originally Posted by UltraliteAngler

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.

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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.

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Originally Posted by Alan

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.

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Alan's Seasoning Shop--Send Your Cast Iron Skillets to Us!

where do
I mail mine?

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Originally Posted by iris lilies

Alan's Seasoning Shop--Send Your Cast Iron Skillets to Us!

where do
I mail mine?

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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. ;)

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Originally Posted by Alan

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.

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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:

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).

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.

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.