ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-23-2013, 10:42 AM   #1
Daggs
Full Fledged Farker
 
Join Date: 09-09-12
Location: Crystal Lake IL
Downloads: 0
Uploads: 0
Default 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
__________________
UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS
Daggs is offline   Reply With Quote


Unread 08-23-2013, 10:48 AM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Daggs View Post
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
Spray with pam or rub with some lard. cook for 2-3 hours at 300 degrees.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


Unread 08-23-2013, 10:48 AM   #3
YetiDave
Take a breath!
 
Join Date: 07-23-13
Location: Manchester, UK
Downloads: 0
Uploads: 0
Default

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
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG
YetiDave is offline   Reply With Quote


1 members found this post helpful.
Unread 08-23-2013, 11:01 AM   #4
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

get a couple lbs of bacon, set grill to low, cover the grates in bacon, cook, flip, eat, enjoy your new grill
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Unread 08-23-2013, 11:01 AM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I'm in the lard camp My CG is 7 yr old this was taken a few months ago

this was 4 yrs ago
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 08-23-2013, 11:06 AM   #6
doorshock
Found some matches.
 
Join Date: 07-21-13
Location: Colorado
Downloads: 0
Uploads: 0
Default

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.
doorshock is offline   Reply With Quote


Unread 08-23-2013, 12:13 PM   #7
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

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.
John Bowen is offline   Reply With Quote


Unread 08-23-2013, 12:24 PM   #8
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 08-23-2013, 01:32 PM   #9
BBQdisciple
On the road to being a farker
 
Join Date: 01-24-13
Location: Virginia Beach, VA
Downloads: 0
Uploads: 0
Default

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/
BBQdisciple is offline   Reply With Quote


Unread 08-23-2013, 01:53 PM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQdisciple View Post
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/
I've used flaxseed oil after reading this. Haven't made my mind up yet that it is any better.
__________________
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
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 08-23-2013, 02:58 PM   #11
Rham
Found some matches.
 
Join Date: 07-24-13
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default

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
Rham is offline   Reply With Quote


Unread 08-23-2013, 10:52 PM   #12
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
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.
I just cleaned a 10" Griswald skillet I found at an estate sale. ($10)
(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...
Ole Man Dan is offline   Reply With Quote


Unread 08-23-2013, 11:11 PM   #13
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 08-24-2013, 07:48 PM   #14
liv4jpn
Is lookin for wood to cook with.
 
Join Date: 04-29-13
Location: hardin mt
Downloads: 0
Uploads: 0
Default

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
__________________
1 PRIMO XL and a Weber gasser for the quickies on lunch break;)
liv4jpn is offline   Reply With Quote


Unread 08-26-2013, 12:53 AM   #15
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by liv4jpn View Post
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

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.
Ole Man Dan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:46 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts