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red dog 
Elev 2,180'
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Posted on: Jan. 06 2013, 2:46 pm |
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I just bought a new 12" cast iron skillet
It says it is 'pre-seasoned and ready for use'
Can I trust this new technology, or should I go ahead and season it the way it has been done for the previous 250 years ?
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Arizona
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no_granola
minor deity
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Posted on: Jan. 06 2013, 2:59 pm |
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(Jim Fuller @ Jan. 06 2013, 2:51 pm)
QUOTE
(red dog @ Jan. 06 2013, 12:46 pm)
QUOTE ...., or should I go ahead and season it the way it has been done for the previous 250 years ? I'd say just keep on doing it the way that has worked for you all those years.
+1
If it ain't broke . . .
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The difference between people who think for themselves and those that follow the herd is that thinking people aren't afraid of reality.
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theo
Error 420
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Posted on: Jan. 06 2013, 3:05 pm |
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I've bought several Lodge brand pieces over the years and they say the same thing. Their definition of pre-seasoned differs somewhat from mine. I season mine the old fashion way.
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eyebp
Moderator
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Posted on: Jan. 06 2013, 3:14 pm |
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I wouldn't think it would hurt it to season it again. That's probably what I would do.
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Of all the ridiculous things to micromanage. Even for a lunatic megalomaniac.
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reubenstump
Los Cuernos
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Posted on: Jan. 06 2013, 3:48 pm |
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I just buy 100 year old Erie and Griswold. I figger after a hundred years they're pretty well seasoned.
Plus they're lighter and the surfaces are smoother, making for easier cleaning.
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| Post Number: 8
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Arizona
Valhalla, I am coming
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Joined: Apr. 2007
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Posted on: Jan. 06 2013, 4:17 pm |
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(fifeplayer @ Jan. 06 2013, 8:18 am)
QUOTE
(red dog @ Jan. 06 2013, 2:46 pm)
QUOTE I just bought a new 12" cast iron skillet
It says it is 'pre-seasoned and ready for use'
Can I trust this new technology, or should I go ahead and season it the way it has been done for the previous 250 years ? When they say "pre-seasoned" they mean "ready for you to continue seasoning."
exactly...it is just a start, not near as good as after you season and cook with it yourself.
I got a lid for my pan and it makes the best popcorn ever and seasons the pan more every time you make it. As said cooking bacon seasons it. After you wash it in hot water only, dry it and grease it some, put it back on the stove with the lid if you have it, heat it till it is just smoking hot and turn it off and let it cool. You will get that old timey seasoning after a time.
I cooked a cross rib roast last night in my mother's antique dutch oven that I inherited. Seared it then 5 hours in broth at 240. It was so tender it fell apart. Man was that good.
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MsDoolittle
Don't mess with a girl and her shovel
Group: Members
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Posted on: Jan. 06 2013, 4:54 pm |
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(fifeplayer @ Jan. 06 2013, 1:18 pm)
QUOTE
(red dog @ Jan. 06 2013, 2:46 pm)
QUOTE I just bought a new 12" cast iron skillet
It says it is 'pre-seasoned and ready for use'
Can I trust this new technology, or should I go ahead and season it the way it has been done for the previous 250 years ? When they say "pre-seasoned" they mean "ready for you to continue seasoning." A pound or two of bacon usually does the trick for me.  Sequence: 1) Fry bacon 2) Pour off and save grease 3) Fry eggs. 4) While eggs are frying, make cornbread batter using reserved grease. 5) When eggs are done, remove eggs from pan and pour in cornbread batter. 6) Consume eggs and bacon while cornbread is baking. 7) Nap 8) Go for a good long run to clean arteries.
Agreed. A couple batches of bacon will do it. 
Mmmmmmm..... bacon.....
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Chuck D
Group: Members
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Posted on: Jan. 06 2013, 6:11 pm |
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The new pre-seasoning is a good start, but as always it improves with use, rather than bacon I think use it deep fry something like fries or fish the first couple of times, that works better than bacon for me.
As always don't wash with soap,, if something sticks and can't be wiped off just boil water to loosen the material.
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Everyone should be quick to listen, slow to speak and slow to become angry,
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no_granola
minor deity
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Posted on: Jan. 06 2013, 6:16 pm |
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I usually grease it up then put it on the grill, low heat, upside down and smoke it. Works like a dream.
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The difference between people who think for themselves and those that follow the herd is that thinking people aren't afraid of reality.
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| Post Number: 12
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Chuck D
Group: Members
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Posted on: Jan. 06 2013, 6:25 pm |
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Lodger used to just coat new iron with a wax, whick you had to wash off, then coat the whole with oil or lard, heat to 350 for an hour, then slowly cool.
Now they do that in the factory
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Everyone should be quick to listen, slow to speak and slow to become angry,
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TDale
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Posted on: Jan. 06 2013, 6:27 pm |
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Just found my two CI pans after ten years in storage. No rust but, they need reseasoning. Think I will do it on Dad's gas grill after we rebuild it.
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"Sure as I know anything, I know this - they will try again...They'll swing back to the belief that they can make people... better. And I do not hold to that. So no more runnin'. I aim to misbehave."
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| Post Number: 14
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red dog
Elev 2,180'
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Posted on: Jan. 06 2013, 9:01 pm |
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Thanks ya'll
I did season it (just oil and a 1 hr soak at 450*)
Witness a pan seared ribeye steak. It worked
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Arizona
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TDale
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Posted on: Jan. 06 2013, 9:15 pm |
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Wayall.this lil redneck has special pan for steaks...le crueset
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"Sure as I know anything, I know this - they will try again...They'll swing back to the belief that they can make people... better. And I do not hold to that. So no more runnin'. I aim to misbehave."
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| Post Number: 16
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LostSheep
Most Awesomest Member
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Posted on: Jan. 07 2013, 11:24 am |
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Tdale, you have Le Crueset? Wow. You're moving up in the world!
I'd season my pan again, which you did. Now, keep cooking in it!
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Team Red, White & Blue’s vision is to transform the way wounded veterans are reintegrated into society when they return from combat and exit the Armed Services.
IT'S OUR TURN. Ask me how you can help.
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hbfa
Group: Members
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Posted on: Jan. 07 2013, 12:26 pm |
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We have several different cast iron pans.
I've never really thought the initial "seasoning" did much of anything.
Repeated use does the trick, the older - the better.
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| Post Number: 19
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wwwest
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Posted on: Jan. 07 2013, 12:27 pm |
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Actually, we have found regular use and cleaning is even more important than initial seasoning.
Never, ever allow soap to touch your cast iron. Always rinse with hot water, boiling if needed to unstick, and scour thoroughly with plain, granular, cheap salt, then wipe away the residue, and store with a a paper towel in place.
After some regular use the cast iron is pretty much a non-stick surface with a lovely patina, and if you do a decent job of deglazing when browning meat etc., there is never a sticky residue issue again.
Gotta go put on a pot of chili, that cast iron needs some use!
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| Post Number: 20
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bad knees
Group: Members
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Posted on: Jan. 07 2013, 12:58 pm |
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(red dog @ Jan. 07 2013, 11:57 am)
QUOTE
(LostSheep @ Jan. 07 2013, 9:24 am)
QUOTE Tdale, you have Le Crueset? Wow. You're moving up in the world! I didn’t know what that was…had to look it up. Impressively priced If you really want something to blow your doors off, take a look at the ‘Erie and Griswold’ stuff reuben mentioned in post number 7
Yep they aren't cheap. I have a bunch of their stuff. Love the Dutch ovens. Want the Tanzine oven next.
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There's a story behind that!
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| Post Number: 21
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hiking_tiger
sekk, plyndre, og deretter brenne
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Posted on: Jan. 07 2013, 1:37 pm |
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(MsDoolittle @ Jan. 06 2013, 3:54 pm)
QUOTE
(fifeplayer @ Jan. 06 2013, 1:18 pm)
QUOTE
(red dog @ Jan. 06 2013, 2:46 pm)
QUOTE I just bought a new 12" cast iron skillet
It says it is 'pre-seasoned and ready for use'
Can I trust this new technology, or should I go ahead and season it the way it has been done for the previous 250 years ? When they say "pre-seasoned" they mean "ready for you to continue seasoning." A pound or two of bacon usually does the trick for me. Sequence: 1) Fry bacon 2) Pour off and save grease 3) Fry eggs. 4) While eggs are frying, make cornbread batter using reserved grease. 5) When eggs are done, remove eggs from pan and pour in cornbread batter. 6) Consume eggs and bacon while cornbread is baking. 7) Nap 8) Go for a good long run to clean arteries. Agreed. A couple batches of bacon will do it. Mmmmmmm..... bacon.....
I'm in. What time does this party start?
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“Sometimes you have to be ready to receive the information before it can take hold.” – C. Schwarz
“When the student is ready, the teacher will appear.” – Attributed to the Buddhism tradition…
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reubenstump
Los Cuernos
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Posted on: Jan. 07 2013, 9:18 pm |
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(bad knees @ Jan. 07 2013, 12:58 pm)
QUOTE
(red dog @ Jan. 07 2013, 11:57 am)
QUOTE
(LostSheep @ Jan. 07 2013, 9:24 am)
QUOTE Tdale, you have Le Crueset? Wow. You're moving up in the world! I didn’t know what that was…had to look it up. Impressively priced If you really want something to blow your doors off, take a look at the ‘Erie and Griswold’ stuff reuben mentioned in post number 7 Yep they aren't cheap. I have a bunch of their stuff. Love the Dutch ovens. Want the Tanzine oven next.
OK, I googled tanzine oven and came up with nada. What is it?
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| Post Number: 24
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reubenstump
Los Cuernos
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Posts: 919
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Posted on: Jan. 07 2013, 9:21 pm |
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(TDale @ Jan. 07 2013, 6:35 pm)
QUOTE
(LostSheep @ Jan. 07 2013, 11:24 am)
QUOTE Tdale, you have Le Crueset? Wow. You're moving up in the world!
I'd season my pan again, which you did. Now, keep cooking in it!  Five pieces. Can't wait to get my Lodge omelet pan back in action. It's never felt an egg. It's my stir-fry pan.
Really? I have a Creuset for stir fry. Like this but bigger.
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| Post Number: 25
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TDale
Group: Members
Posts: 13114
Joined: Jun. 2005
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Posted on: Jan. 07 2013, 9:30 pm |
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(reubenstump @ Jan. 07 2013, 9:21 pm)
QUOTE
(TDale @ Jan. 07 2013, 6:35 pm)
QUOTE
(LostSheep @ Jan. 07 2013, 11:24 am)
QUOTE Tdale, you have Le Crueset? Wow. You're moving up in the world!
I'd season my pan again, which you did. Now, keep cooking in it! Five pieces. H Can't wait to get my Lodge omelet pan back in action. It's never felt an egg. It's my stir-fry pan. Really? I have a Creuset for stir fry. Like this but bigger.
Really.
I have a crueset omelet pan. And a large stainless wok. And way more cookware than a single man should have.
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"Sure as I know anything, I know this - they will try again...They'll swing back to the belief that they can make people... better. And I do not hold to that. So no more runnin'. I aim to misbehave."
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| Post Number: 26
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reubenstump
Los Cuernos
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Posted on: Jan. 07 2013, 9:45 pm |
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I'm married, but own the vast majority of our cookware - cast iron, aluminum, grill, big green egg, clay pot (garlic), etc. Thinking about building a big brick smoker/oven behind the shed. Mmmm... bread.
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| Post Number: 27
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zipposdad
Group: Members
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Posted on: Jan. 08 2013, 11:36 am |
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I was always told it was seasoned after a season of use. Bring on the Bacon!
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Teach your babies to camp 
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| Post Number: 28
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trailweaver
Group: Members
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Posted on: Jan. 09 2013, 1:43 am |
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Hi all. . . had to say something about the cast iron. I've been cooking with "inherited" cast iron pans that are probably 80 - 100 years old by now and I've used them for 40 of those years. I do, in fact, use dishwater soap on them when warrented, and they will do just fine. Just don't soak - wash them quickly, then dry them or put them in the oven and heat them to dry. I do re-season them by cooking greasy things or else rubbing Crisco on them and heating them well. Mostly I just wipe them out with a dry paper towel.
Have to tell you a story - my neighbor, who doesn't cook a real meal more than a dozen times a year (eats out most of the time, and eats salads the rest of the time), was in the kitchen with me when I was making cornbread in the cast iron pan and something was said about not washing the pan every time I used it. With eyes wide open and an astonished look she asked "Oh, my! Aren't you worried about the bugs?!" I told her that I thought that a 400 degree oven for 30 minutes would probably take care of that problem! : - )
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| Post Number: 29
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bad knees
Group: Members
Posts: 2381
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Posted on: Jan. 09 2013, 9:55 am |
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(reubenstump @ Jan. 07 2013, 9:18 pm)
QUOTE
(bad knees @ Jan. 07 2013, 12:58 pm)
QUOTE
(red dog @ Jan. 07 2013, 11:57 am)
QUOTE
(LostSheep @ Jan. 07 2013, 9:24 am)
QUOTE Tdale, you have Le Crueset? Wow. You're moving up in the world! I didn’t know what that was…had to look it up. Impressively priced If you really want something to blow your doors off, take a look at the ‘Erie and Griswold’ stuff reuben mentioned in post number 7 Yep they aren't cheap. I have a bunch of their stuff. Love the Dutch ovens. Want the Tanzine oven next. OK, I googled tanzine oven and came up with nada. What is it?
Tagine, sorry. Stupid iPad. Can'tstand typing on it.
I would attach a link, but can't figure out how on this thing. Ugh
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There's a story behind that!
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| Post Number: 30
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Survival Skills 101 • Eat Better
