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?
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.
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.Originally Posted by herbgeek
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.
Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome. - Booker T. Washington
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.
"Back when I was a young boy all my aunts and uncles would poke me in the ribs at weddings saying your next! Your next! They stopped doing all that crap when I started doing it to them... at funerals!"
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" 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.
"Things should be made as simple as possible, but not one bit simpler." ~ Albert Einstein
I'm obviously a lot lazier than you are. I'd just hop on ebay and buy a 50 year old Griswold.
"Back when I was a young boy all my aunts and uncles would poke me in the ribs at weddings saying your next! Your next! They stopped doing all that crap when I started doing it to them... at funerals!"
Ahh my dear Watson, but who can simply shop when the game is afoot?
"Things should be made as simple as possible, but not one bit simpler." ~ Albert Einstein
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!
Thanks Alan for my giggle of the evening. Love your mindset.Ahh my dear Watson, but who can simply shop when the game is afoot?
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