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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-23-2013, 10:42 AM | #1 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Seasoning cast iron?
Like the title says.
My dad picked up a new grill with cast iron grates and asked me how to season them properly. Now I'm asking the experts how to properly season a brand new cast iron grate. Thanks
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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08-23-2013, 10:48 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Spray with pam or rub with some lard. cook for 2-3 hours at 300 degrees.
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~Ren~ Fat Kids Club Founding Member |
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08-23-2013, 10:48 AM | #3 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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Cover the grate in peanut or groundnut oil (really any oil with a very high smoke point will do - the higher the smoke point the harder the seasoning will be) and then wipe it all off with kitchen paper; a thin layer of oil will remain. Then place in a cold oven (if it fits!) and bake on the highest heat for an hour and leave to cool. The grate will turn a shade darker. Repeat this process a few times and you're good to go! If it won't fit in the oven then just bake in your Q with a very hot fire
The idea is that as the oil passes its smoke point it will polymerize and form a hard layer on the iron. Wiping as much off as you can is important as the oil can form into sticky blobs if it starts to run or drip
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Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG |
1 members found this post helpful. |
08-23-2013, 11:01 AM | #4 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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get a couple lbs of bacon, set grill to low, cover the grates in bacon, cook, flip, eat, enjoy your new grill
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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08-23-2013, 11:01 AM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm in the lard camp My CG is 7 yr old this was taken a few months ago
this was 4 yrs ago
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-23-2013, 11:06 AM | #6 |
Found some matches.
Join Date: 07-21-13
Location: Colorado
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Make sure there is no rust. If there is, remove it then add a light coat of oil to keep the rust gremlins at bay. The high temps you are likely to use will destroy any seasoning you work for so don't bother. Just start cooking on them.
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08-23-2013, 12:13 PM | #7 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I use Crisco right out of the can and rub it in. I run it at 300 degrees for a few hours. I also do this at least twice. The last grates I did they were able to fit in my oven in the house which made the process much easier.
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08-23-2013, 12:24 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use lard for seasoning cast iron, and it works great. I never have to reseason my cast iron cookware, even when I use it over direct coals.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-23-2013, 01:32 PM | #9 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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If you want to get into the science of it all, check out this blog. I've redone all my pans this way and have been happy with the results. Maybe too tedious, but good reading to understand whats happening when you season your CI
http://sherylcanter.com/wordpress/20...ing-cast-iron/ |
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08-23-2013, 01:53 PM | #10 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-23-2013, 02:58 PM | #11 |
Found some matches.
Join Date: 07-24-13
Location: Wylie, TX
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Love cooking with cast iron. I use several oils to season but most importantly is to keep an eye for rust in case it happens. I leave my cooking set outside hanging, so far no problems.
http://i889.photobucket.com/albums/a...ps8bd0cef8.jpg http://s889.photobucket.com/user/rha...tml?sort=3&o=2 Last edited by Rham; 08-23-2013 at 03:03 PM.. Reason: pics |
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08-23-2013, 10:52 PM | #12 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
(Oven Cleaner will remove the gunk... Covered it in Crisco inside and out, and put it in my smoker for an hour at 300°. Looks brand new. Cooks W/O sticking... |
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08-23-2013, 11:11 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It's an interesting article, and I see where her science is. But, the guy I rent a room too ends up seasoning his cast iron monthly, I have not seasoned my cast iron, literally, in 3 to 4 years. The inside is smooth and I can cook eggs in it, with almost no sticking. It isn't science, it is simply keeping it in use, wiping it clean, do not let food or water sit in it, and use a Choreboy or similar to clean it, not soap and water.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-24-2013, 07:48 PM | #14 |
Knows what a fatty is.
Join Date: 04-29-13
Location: hardin mt
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one thing I found with cast iron is to clean out food after cook and heat back up round 200 or so then wipe with oil or whatever you use for seasoning and will stay nonstick permanently fyi I learned this trick from an old gal that caters with cast iron and has like 250 plus ovens
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08-26-2013, 12:53 AM | #15 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Quote:
YEP. Listen to 'Old Gal's'. It works. I do my cast iron D.O.'s and skillets and a Flat Top Grill that way. The secret is to reheat it and allow the oil to enter the pores. When it cools I wipe it down with oil, then wipe it off with a paper towel. No rust. BTW: My Flat Top is outside on my covered patio. No rust, No sticking. |
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