Cast Iron Experts - Please chime in

[chaparrito]

Re-seasoned raw iron pieces will often take on that reddish appearance for a while until a thicker patina develops, especially when the re-seasoning was done with oils that do not polymerize evenly; like most cooking oils and animal fats. I don't understand the chemistry, but have seen it quite a bit.
I use pure food grade flax oil for renewing the finish on old or rusted pans. Flax oil is a "drying oil" that readily forms a coating, think about the skin that forms on a can of linseed oil, or paint that contains linseed oil. Linseed is made from flax.
I remove the old finish or rust and crud from pans using the 5 hour cleaning cycle in my oven. All that's necessary afterwards is a brief scrub and the pan is down to white metal. I could see using a grinder on a badly rust-pitted pan, but not otherwise. Grinding off bad patina doesn't sound like any fun.

Forgot to mention, 475 degrees isn't hot enough to leach anything out of cast iron. I get my skillets hotter than that when searing steaks.

 

[snubbyfan]

I'm with the guys (and gals) that just cook with our cast iron.
I'll use olive oil 'cause it doesn't go rancid. I thought of using Neatsfoot oil since it's basically cow juice that doesn't go rancid and never dries.

 

[Jeff423]

I'm surprised that no one has mentioned putting cast iron cookware in an oven and turning on the "self cleaning" cycle. I've done it several times on Griswold skillets and it works great. They need to be seasoned immediately because it removes all the curing, rust, scale, etc.
This is a link to supposedly the best curing method:
Chemistry of Cast Iron Seasoning: A Science-Based How-ToSheryl's BlogSheryl's Blog
I haven't tried it yet due to the time required but I have the flax seed oil and will probably do it in Jan.

 

[oneounceload]

Personally, I find Lodge and similar to only be half done when they leave the factory. I have Griswold and Warners that are 80+ years old and they polished the surface completely smooth so after the initial seasoning, you has the surface of a teflon pan where eggs don't stick. That's the ultimate test. The black carbon buildup can take a while; but on a Lodge it never seems to develop well. Eggs still stick, even using grease. No matter the color, if you achieved that surface smoothness, run with it.

 

[nachogrande]

WALK, DON'T RUN.

"NOTHING" makes a sear like cast IMO, witnessed by the #'s of top chefs using them FOR CERTAIN THINGS on cooking shows, but they do use other types as well. I like to give my cast TIME to heat evenly & get up to the temp I want SLOWLY, don't put it on high and use it immediately. You can't/shouldn't try and rush some things. You aren't gonna get a good 50+ y/o patina overnight. Yes smooth cast may get you where you want it
faster, but in the long run both a smooth or a rough skillet (with a good patina) will work about the same. The amount of time it's used correctly (think commercial cooks) will speed things up the most. My largest is a 16" double handled Lodge that I have a hard time lifting & you can just barely get the oven door closed on it. Is it as nice as the inherited 10"? No not even close, it doesn't see anywhere as much use. Going from stove top to the oven to "finish off" a dish, could be a thread on it's own. A Dutch oven pot roast or pineapple upside down cake is the bomb & the first meal I made for my future wife & Venison at that. For a real non adventurist type eater, who ordered the same things over & over, she has come a very long way. Still won't eat Squirrel.

 

[ImprovedModel56Fan]

. . . & any iron that leeches into your food is good for you.

I believe that this is true. Sometimes I taste it in my scrambled eggs, and I like it.

 

[Fishslayer]

If you're in Salina, Kansas stop by the Cozy Inn for a sack of sliders.

I was told the same iron slab has been in use since 1922. I reckon it's pretty well seasoned by now!

 

[bdGreen]

Well, I cooked my first eggs on the newly seasoned skillet. It was a vast improvement.
I believe I will use it, as is, for a while then do the seasoning process once again. I am quite satisfied with the results.

As others have stated, they just use theirs.
I just used mine and wasn't enamored with the results. So I went through the process of sanding, grinding, and, polishing to a mirror/glass finish. The process of seasoning I used looks positive. The Crisco's 'smoke point' is within the specified range of the temperature that I used. It never smoked during the process and appears to have given the skillet a complete resurface. And, that's a good thing.

Thanx to all that responded. The whole cast iron seasoning issue is truly a science and I love that.

P.S. One thing that I did read was that flax seed oil is frequently used by some, but, the surface that it generates can be a brittle one that is somewhat prone to chipping. Interesting.


Thanx again.

bdGreen

 

[mrchuck]

The Cast Iron skillet we use the most is a "square" one.
Love to cook 1" steaks on it for Supper. Mmmmm Good!
We have quite a collection of "cast Iron" skillets and even pots with lids.

 

[eveled]

I bought a set of the little lodge pans. I think they are 3 inches? I ground and polished one of them reseasoned it, and it is no better than the others. I think the rough surface seasons better. I will say this, some time with a Dremel tool on the handles is time we'll spent.

I love the little pans for cooking eggs. I heat all 6 up at once, oil in three of them, then drop in an egg. Then the others I use as preheated lids. Makes perfect muffins sized eggs for sandwiches.

Anybody else use channel lock pliers to move hot pans around? Works awesome for corn bread pans.

 

[eveled]

Anybody having trouble with sticking needs to get together with somebody who doesn't and figure out what they are doing wrong.

My advice never go above medium heat, let the pan heat up, add some oil, or butter, let it heat up, then add the eggs.

My favorite rough lodge can cook omlettes. No problem.

I only cook in cast iron, and none of mine are over 10 years old. Nothing wrong with the new stuff.

The old pans I've seen were lighter than the new ones, but that's it.

 

[susieqz]

thanks for this thread. i haven't had a cast iron dutch oven for yearsafter reading this, i went to amazon n they have good prices bread is great, chicken is great, made in one.
it's hard for me to understand how heavy they are, tho.
what i know for sure is, the heavier, the better.

 

[DeathGrip]

Anybody else use channel lock pliers to move hot pans around? Works awesome for corn bread pans.

Thread drift,,,

They work well as a bottle opener too if you hold them upside down. (the channel locks not the beer )

But, I have used them in the kitchen for hot pots and the BBQ for moving hot grates.

I'm weird like that though. I put a pair of extra long snap-on needle nose pliers in my tackle box and they're still in there about fifteen years later.

 

[Bill Lear]

Well, with cast iron cookware you really have to simply put in the time...the YEARS it takes to properly "season" a skillet.

Most people will have a cast iron skillet just for cornbread, and even that takes a few years....when you see the surface darkening from gray to black you know you're getting there.

We've had an iron skillet for about 20 years now...it's been used to cook bacon, sausage, eggs, cornbread, etc and now is completely black with the build-up of hardened grease on the outside, with a smooth, NON-STICK inner surface thanks to countless cooking sessions.

What happens over time is that bumpy, pebble surface does get smoothed out by being scraped down by steel utensils, so your approach is simply speeding up the process but it will certainly help.

Over a decade, iron skillets get oil/grease literally impregnated completely through and the right way to clean them is to NEVER use a scouring pad, but instead use the polymer scrubbing sponges with just enough Dawn detergent to emulsify any oil/grease, ending up with a slick, smooth, jet black interior surface that needs just a dab of oil rubbed in with a paper towel to make it ready for storage or simply awaiting the next bacon session.

 

[Old TexMex]

I'm looking for one of those cast iron units for cooking cornbread sticks. Y'all know the ones with the sections that are shaped like little ears of corn? Haven't found one at the usual stores.
Love those little cornbread ears.

 

[1morethan8]

I'm looking for one of those cast iron units for cooking cornbread sticks. Y'all know the ones with the sections that are shaped like little ears of corn? Haven't found one at the usual stores.
Love those little cornbread ears.

For 5... Lodge : L527C3

For 7... Lodge : L27C3

 

[oneounceload]

I'm looking for one of those cast iron units for cooking cornbread sticks. Y'all know the ones with the sections that are shaped like little ears of corn? Haven't found one at the usual stores.
Love those little cornbread ears.

I see those all the time at flea markets; best place to look.

 

[DeathGrip]

I'm looking for one of those cast iron units for cooking cornbread sticks. Y'all know the ones with the sections that are shaped like little ears of corn? Haven't found one at the usual stores.
Love those little cornbread ears.

I saw one at an antiques store yesterday. I'll go back again and see if it's and old one. If you want it I'll make it happen. If it's a lodge you can buy new.

 

[Old TexMex]

I went to Amazon just now, and ordered one. Going to garage sales cost me so much....time I got a cornbread stick thingo, dang thing woulda cost me a thousand dollars

 

[chaparrito]

I'm surprised that no one has mentioned putting cast iron cookware in an oven and turning on the "self cleaning" cycle. .

See post 41.