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  • Cast iron questions

    I've come to possess a few cast iron pans, one of them never used but it's pre-seasoned. I'm curious if what's used for seasoning matters as far as health concerns go (using veg. oil, crisco, etc. vs. lard, coconut oil). I'd guess it's pretty insignificant, but I don't have an idea of how much of the seasoning gets "used up" after each use.

  • #2
    maybe they leave it outside for some years like park bench :P

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    • #3
      I usually use either olive oil or bacon grease on mine.

      How long it lasts depends on how often you use it and how you treat it. If you never add water or anything sugar-based to the dish your cooking, don't use soap to wash it, and dry it over high heat, the non-stick qualities will last awhile. I usually add a bit of oil after every cleaning just to make sure it's good.
      They are easy to re-season. Just scrap off any rush with steel wool, then coat with oil and put on high heat until it smokes. Remove from the heat and wipe off any excess oil and let cool. Repeat the process about 5 times and it will be nice and tight again!

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      • #4
        I just ordered a cast iron PIZZA pan......so we can do meatza on the grill. We have a round Kamado cooker, a ceramic cooker, and we ordered the pizza stone with it, 10 years ago. Haven't used it but once, and DH burned the hell out of the pizza, so I didn't try it again.
        Made meatza on it and when we took the stone off, all the soot under it was white. We always thought that stone was too big for our smaller cooker, and are now convinced it prevented the heat from circulating properly.
        The meatza was so good with a slight smokey flavor, so we were delighted to see the cast iron pan that was smaller, and with sides too!! Can't wait for it to arrive and get in regular use, love, love, love, Meatza.
        I'll keep these seasoning tips at hand incase I need them.

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        • #5
          I've always gotten my best cast iron cures by using lard.

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          • #6
            Originally posted by grouchybastid View Post
            I've always gotten my best cast iron cures by using lard.
            So have I. Really good non stick finish - and easy.

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            • #7
              Chemistry of Cast Iron Seasoning: A Science-Based How-To : good article, comments are worth reading too.

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              • #8
                Originally posted by springnr View Post
                Chemistry of Cast Iron Seasoning: A Science-Based How-To : good article, comments are worth reading too.
                +1. Worked great for me so far.

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                • #9
                  <3 Lard. Nanzi, where do you get a cast iron PIZZA pan??!
                  Liz
                  Steve's Original
                  CaveGirlEats

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