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Topic: Cast iron advice< Next Oldest | Next Newest >
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PostIcon Posted on: Jan. 06 2013, 2:46 pm  Skip to the next post in this topic. Ignore posts   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 ?


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PostIcon Posted on: Jan. 06 2013, 2:51 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(red dog @ Jan. 06 2013, 12:46 pm)
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...., 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.

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PostIcon Posted on: Jan. 06 2013, 2:59 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(Jim Fuller @ Jan. 06 2013, 2:51 pm)
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(red dog @ Jan. 06 2013, 12:46 pm)
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...., 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

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PostIcon Posted on: Jan. 06 2013, 3:05 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 3:14 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I wouldn't think it would hurt it to season it again. That's probably what I would do.

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PostIcon Posted on: Jan. 06 2013, 3:18 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   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.  :p

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.
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PostIcon Posted on: Jan. 06 2013, 3:48 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 4:17 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(fifeplayer @ Jan. 06 2013, 8:18 am)
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(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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PostIcon Posted on: Jan. 06 2013, 4:54 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   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.  :p

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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PostIcon Posted on: Jan. 06 2013, 6:11 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 6:16 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 6:25 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 6:27 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 9:01 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 06 2013, 9:15 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Wayall.this lil redneck has special pan for steaks...le crueset

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PostIcon Posted on: Jan. 07 2013, 11:24 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   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!


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PostIcon Posted on: Jan. 07 2013, 11:57 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(LostSheep @ Jan. 07 2013, 9:24 am)
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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


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PostIcon Posted on: Jan. 07 2013, 12:26 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 07 2013, 12:27 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 07 2013, 12:58 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(red dog @ Jan. 07 2013, 11:57 am)
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(LostSheep @ Jan. 07 2013, 9:24 am)
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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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PostIcon Posted on: Jan. 07 2013, 1:37 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(MsDoolittle @ Jan. 06 2013, 3:54 pm)
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(fifeplayer @ Jan. 06 2013, 1:18 pm)
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(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.  :p

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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PostIcon Posted on: Jan. 07 2013, 6:35 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(LostSheep @ 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!

:cool: 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.


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PostIcon Posted on: Jan. 07 2013, 9:18 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(bad knees @ Jan. 07 2013, 12:58 pm)
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(red dog @ Jan. 07 2013, 11:57 am)
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(LostSheep @ Jan. 07 2013, 9:24 am)
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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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PostIcon Posted on: Jan. 07 2013, 9:21 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   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!

:cool: 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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PostIcon Posted on: Jan. 07 2013, 9:30 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(reubenstump @ 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!

:cool: 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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PostIcon Posted on: Jan. 07 2013, 9:45 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 08 2013, 11:36 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I was always told it was seasoned after a season of use. Bring on the Bacon!

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PostIcon Posted on: Jan. 09 2013, 1:43 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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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PostIcon Posted on: Jan. 09 2013, 9:55 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(reubenstump @ Jan. 07 2013, 9:18 pm)
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(bad knees @ Jan. 07 2013, 12:58 pm)
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(red dog @ Jan. 07 2013, 11:57 am)
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(LostSheep @ Jan. 07 2013, 9:24 am)
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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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PostIcon Posted on: Jan. 09 2013, 11:13 am Skip to the previous post in this topic.  Ignore posts   QUOTE


(reubenstump @ Jan. 06 2013, 3:48 pm)
QUOTE
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.

One of my favorite pans is an antique Griswold griddle.  I paid too much for it, but its surface is perfectly smooth and it's a joy to cook on.
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