Cast Iron

[Chic Rustler]

i spent the day cleaning and seasoning all my cast iron. its finally done and resting in the oven.

 

[Chic Rustler]

the true test of a skillets non stick ability lol

 

[Marie2020]

Good news is I've managed to order the lodge cast iron skillet. Fried eggs and mushrooms will be back on the menu

As for the spinndeled pans they said they will give me an answer tomorrow if they will reimbursed me anything at all 🤞

 

[CLSranch]

I just found this thread. I will catch up later. But to answer A LOT and if not bought at a garage sale Lodge is the only brand. Not the only one I use the only good one ha ha. (sarcasism)
I used to do a lot of cast iron cooking for family (not imeidiate) for camping trips then I couldn't even get someone to get firewood after 3 days of me doing it all.
The last 2 years I had beans, ham and cornbread all going outside for Thanksgiving at the same time and some pans going inside for appetizers like calf frys and other items.

 

[Marie2020]

my lodge stuff cooking dinner last night. always turns out goodView attachment 17536View attachment 17537

I can smell thus food from here, I never knew that was possible online

Please move over and pass me folk

I'm usually a little more polite but this food looks soooooo yummy my manners have gone out of the window

 

[Alaskan]

Huh... I just grab a cast iron from the cupboard... and cook with it.

We keep it seasoned, we do not use SOAP (no idea how that word changed)..

Only way I will ever make cornbread or spoonbread.

I think a couple are lodge... a couple are old somethings.

Edited to fix auto correct.

 

[flowerbug]

I'm disappointed in the iron pans I bought this year. I was never in too using iron without the being enamelled before.

These pans are patchy
Lid
View attachment 17160

Underneath
View attachment 17161

Pan
View attachment 17159

if nothing is sticking to that spot and it isn't otherwise bothering you i'd just keep on using it.

otherwise you can scrub that area back to the metal and then make sure it is clean and dry before applying some oil to it and then using it. eventually it may even out no matter what.

i never want to heat a pan up to where an oil reaches the smoke point. it doesn't smell very good and it doesn't usually taste all that great either. once in a while it does happen but i don't do it on purpose. ooops.

one way to add more black carbon to the seasoning on the pan is to cook some sugary bbq type sauces on some bacon or ham. that will often give you some nice black carbon and oil to work with. still, i don't really worry about it too much, just keep using it when i need it.

i did check out the website and there's a discrepancy between what they post in the seasoning temperature for one page and another (one says 450 - 550F another says 350 - 450F) so that's not a good thing IMO. but to me to simply state a temperature range without taking into account the smoke point of the oil used is just blah...

and yes, others can do what they like, as i said before i'm not really too wrapped up into this, the not wanting to get to the smoke point is just my own desire not to set off the smoke detectors or to smell burning oils inside the house and not liking the taste or smells when that happens. personal preferences.

 

[Britesea]

I remember reading somewhere that flax oil has the highest smoke point. Might be a good one for seasoning, except that it also has the highest rancidity rate. That's why I prefer coconut oil- reasonable smoke point and takes a very long time to turn rancid.

 

[Okiepan]

I remember reading somewhere that flax oil has the highest smoke point. Might be a good one for seasoning, except that it also has the highest rancidity rate. That's why I prefer coconut oil- reasonable smoke point and takes a very long time to turn rancid.

I have been using Flax seed oil for years with a cotton tshirt (cloth ) and has been doing a great job for me .

 

[Britesea]

A hard fat (which includes coconut oil!) is generally the best choice for cooking with heat, including seasoning a pan. They are more stable.

What is the reason for heating after oiling?

heating AFTER oiling causes the oil to penetrate minute holes/flaws that may be in the surface- making for a smoother finish. Mine has a beautiful shine to it after all these years, and works better than any non-stick pan I've ever used (plus I can fry at a higher temp than with a non-stick pan, allowing for a good Maillard Reaction)