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Old 08-21-2012, 09:18 AM   #1
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How do YOU season your cast iron ?

Looking for your method .
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Old 08-21-2012, 09:28 AM   #2
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Look at this. Seems like a pretty lengthy process. Chemistry of Cast Iron Seasoning: A Science-Based How-To
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Old 08-21-2012, 09:34 AM   #3
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If I recall correctly, the last time that we did this - we went to the meat stand in the farmer's market and got some fat (pig fat, maybe). We left the cast iron on the fire to get good and hot and then rubbed it around as much as we could.
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Old 08-21-2012, 09:37 AM   #4
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Quote:
Originally Posted by ependydad
If I recall correctly, the last time that we did this - we went to the meat stand in the farmer's market and got some fat (pig fat, maybe). We left the cast iron on the fire to get good and hot and then rubbed it around as much as we could.
If heard actual lard is good to use.
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Old 08-21-2012, 09:40 AM   #5
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Quote:
Originally Posted by f1100turbo View Post
Looking for your method .
I have several cast iron pans I use all the time. You could fry an egg in them and it won't stick.

What I do is cover them with a thin layer of Crisco (the white stuff in a can). I put them on the back part of my grill and just leave them as I grill several times. I will re-apply the crisco a couple of times.

I do have a large grill and grill more than most, so it doesn't take long for the seasoning process.
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Old 08-21-2012, 10:24 AM   #6
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Quote:
Originally Posted by Mad4sax

I have several cast iron pans I use all the time. You could fry an egg in them and it won't stick.

What I do is cover them with a thin layer of Crisco (the white stuff in a can). I put them on the back part of my grill and just leave them as I grill several times. I will re-apply the crisco a couple of times.

I do have a large grill and grill more than most, so it doesn't take long for the seasoning process.
My last 8 " pan I seasoned on my grill upside down . Used olive oil.
Is that what your referring to ?
I'm thinking lard is the answer.
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Old 08-21-2012, 10:33 AM   #7
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Here's how we do it - and we own three dutch ovens, 5 frying pans, a griddle and a small oval frying pan.

Wash your new cast iron items in hot soapy water to remove any oils from manufacturing. Dry thoroughly. Coat the entire surface - inside and out - with a good coat of vegetable oil. Dont' forget your cover! Turn your gas grill on and set your items inside your grill and leave them there for a couple of hours. Periodically check your items and add more il if you see any dry spots. When you're done, let everything cool, then wipe down with a cloth or paper towel. You could also do this in your oven, but be forwarned - it will get smoky in your house!!

If you still have problems with foods sticking, repeat this process. I NEVER use soap of any kind in my cast iron after seasoning. Simply wipe it out or if you have something sticky and gooey, I add water to the pan and simmer until the gunk comes off. Then dump it out, wipe it out and you're done!

To protect your cast iron, and to keep it seasoned, I use commercial Cast Iron Conditioner once in a while, especially when stowing these items in the fall. I don't use any type of vegetable oil for this process, as it can turn rancid and sticky. Only Cast Iron Conditioner. You can find it at Cabela's or any good sporting goods store.

I grew up using cast iron and if it weren't so heavy, and if I weren't so paranoid of scratching my glass cooktop, I'd use it every day at home.
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Old 08-21-2012, 10:38 AM   #8
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Pan or pot right side up or upside down ?
High med or low heat?
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Old 08-21-2012, 10:54 AM   #9
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Lots of oil for a really long time on medium/high heat. You don't want the oil to smoke, but you do want the CI hot as blazes to absorb the oil.
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Old 08-21-2012, 11:14 AM   #10
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Since I only have one DO that I use for breakfast to desert, I line mine with non-stick aluminum foil...easy clean-up and no cross contamination of flavors.
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