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TuscaloosaQ
03-22-2015, 12:15 PM
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

sylntghost
03-22-2015, 12:22 PM
thanks paul. who would of thunk that.:thumb:

nucornhusker
03-22-2015, 12:25 PM
Thanks for posting, Paul. Most of my cast iron is just fine, but one just will not hold its seasoning and keeps flaking off in whatever I'm cooking and the pan looks like crap. I need to follow both articles and restore mine.

Fwismoker
03-22-2015, 12:37 PM
Flax is my go2 also.. unless it's non cooking metal I use linseed.

HookedOnQ
03-22-2015, 12:55 PM
Flaxseed oil is all i use since reading this a couple years back. It works great!

Smoke Dawg
03-22-2015, 01:03 PM
Thank You!

redline bovine
03-22-2015, 02:22 PM
Wow, and to think that I have been doing it wrong for so long. Very good read. Thanks

Pitbull
03-22-2015, 02:33 PM
Where do you find flax seed oil?

wayne77
03-22-2015, 02:49 PM
Where do you find flax seed oil?


I believe it has to be kept cold. So check the refrigerated section at the grocery store

Decoy205
03-22-2015, 02:51 PM
I did this method and it seems to work great.

Pyle's BBQ
03-22-2015, 02:53 PM
This is what I found.

http://amzn.com/B00NBAHM6G

Pitbull
03-22-2015, 02:58 PM
Found this at Walmart. Wonder if it will work..

http://mobile.walmart.com/ip/Spring-Valley-Organic-Cold-Pressed-Flaxseed-Oil-8-fl-oz/11997224?type=search

wayne77
03-22-2015, 04:04 PM
Fwiw, I just used peanut oil and put it on the weber for an hour to bake it on. Did that 4 times and it worked well. Just fried up a couple egg sandwiches on it in fact.

Bigr314
03-22-2015, 04:54 PM
Nice posting Paul.Thanks.

Whitewookie
03-22-2015, 06:28 PM
Maybe, but I'm not looking for a one time season. I coat mine with a light coating of Crisco and heat on a medium low burner for 20 min. after each use. It's the best non-stick coating I have ever used and just gets better as time goes by. Not about to fix what ain't broke.

This does sound like a good thing to check out for an initial seasoning though.

VR,
Harold

MAB52
03-22-2015, 06:36 PM
Thanks Paul.

HookedOnQ
03-22-2015, 06:40 PM
Found this at Walmart. Wonder if it will work..

http://mobile.walmart.com/ip/Spring-Valley-Organic-Cold-Pressed-Flaxseed-Oil-8-fl-oz/11997224?type=search

This is what i use. works great

Pitbull
03-22-2015, 08:07 PM
Found this also. Trying it now on my worst skillet..

http://dutchovendoctor.com/CastIronSeasoning.htm

Gnarlbecue
03-23-2015, 12:38 AM
I find that soybean oil works fairly well. It tends to plasticize at high heat, which I think makes for a more durable coating. Just don't cook with soy, blech.

bradymartin
03-23-2015, 12:49 AM
i did a ton of research on this i decided on seasoning with crisco instead of flaxseed. it works great

supposedly seasoning with flaxseed it will flake off.

food4thot
03-23-2015, 02:29 AM
Nope. Lard, beef tallow, or other animal fat, only

Pitbull
03-23-2015, 08:08 AM
Found this also. Trying it now on my worst skillet..

http://dutchovendoctor.com/CastIronSeasoning.htm

Well, this sorta worked. I started with a raw cast iron skillet and followed the instructions. It came out brown, not black. He says to kill the heat after 30 minutes, but the brown to me means it should have been more like 1.5 hours. I'll try it again..

Sausage Warrior
03-23-2015, 08:34 AM
That was an interesting read (obsessively anal but a good read).

Steam67
03-23-2015, 09:29 AM
I read this years ago and seasoned a few pans with this method. I cook 90% with cast iron. Just my personal experience, but the pans seasoned with flax all flaked and were difficult to maintain. I just stripped and reseasoned those pans with grapeseed (my former standby). IMHO, proper maintenance is as important as initial seasoning. Maybe more.

b.m.
03-23-2015, 03:26 PM
i did a ton of research on this i decided on seasoning with crisco instead of flaxseed. it works great

supposedly seasoning with flaxseed it will flake off.

I've heard the same thing and also use crisco. All of my cast iron is full on teflon (or close enough) non stick, so why bother with anything more complicated or expensive?

To strip a pan I stick it on my gasser for about 2hr on high, gets to 650F plus, and all but the toughest burnt on bits turn to ash. For the rest, if I'm restoring an old abused pan, it may take several soaks of easy off. The last pan I did had a few stubborn spots I burned off with a propane torch.

Then clean, clean, clean... green scotchbrite pads, warm soapy water- dry thoroughly, warm on the stove top, and wipe on a THIN layer of crisco. Then wipe as much off as I can with a dry paper towel- put in a 400F oven for an hour. You can repeat if you want, but that does the trick. For the magic non-stick performance, deep fry something. Make a batch of fries, hot wings, whatever. Then when you clean the pan it'll be super awesome non stick- at least until you cook something acidic, but that's what the ss pans are for.

I think too many people try to over think things. And I wash my pans regularly with dish DETERGENT and suffer no ill effects. It is my belief that the "don't wash your cast iron" old wive's tale came from back in the days when cast iron was the standard cookware, and people still washed with SOAP (soap != detergent). One of the main ingredients and soap is lye, and lye eats off the seasoning. Modern detergents are all synthesized in the lab and have no damaging effects on your cast iron (don't quote me, my unproven opinions from my limited experience).

BM

Pitbull
03-23-2015, 04:06 PM
Well, gave it another try. I got to thinking about something said in the article about carbon and I got an idea and tried it. I lightly coated the skillet and lid in lard and proceeded to to do a normal seasoning; preheat oven to 300 and cure for 1 1/2 hours (30 minutes for the iron to come to temp and 1 hour at temp). Then I raised the temperature on the oven to 425. When it got to temp, I set the oven timer for 1 hour. When the hour was up, I just turned the oven off and let it all cool down. They came out black as coal. It was a real flat finish, so I repeated the normal seasoning. Here's what I got! This is going to be my my method from now on for new cast iron, or stuff thats not dark enough:thumb:

Edit: Bye the way, this is smokey, so if you do it, open the windows.

b.m.
03-23-2015, 04:36 PM
I do have one issue with my cast iron for which I have not yet found a solution.

When deep frying, esp. for long frying sessions, oil inevitably splashes down the sides of the pan, and forms drips on the bottom of the pan (gas range), and after cooking is done I end up with gummy messy bits on the bottom of the pan. I have not found a good way to clean that off. The stuff stands up to hard scrubbing sessions with the scotch brite pad. I know it's mostly an aesthetic thing but it really annoys me.

Does anyone else have this issue? How do you clean it off? It got so bad on one of my pans I just stripped it and re-seasoned it.

BM

Pitbull
03-23-2015, 05:05 PM
I do have one issue with my cast iron for which I have not yet found a solution.

When deep frying, esp. for long frying sessions, oil inevitably splashes down the sides of the pan, and forms drips on the bottom of the pan (gas range), and after cooking is done I end up with gummy messy bits on the bottom of the pan. I have not found a good way to clean that off. The stuff stands up to hard scrubbing sessions with the scotch brite pad. I know it's mostly an aesthetic thing but it really annoys me.

Does anyone else have this issue? How do you clean it off? It got so bad on one of my pans I just stripped it and re-seasoned it.

BM

Have you tried heating the pan or pot back up and wiping or scrubbing it off? I usually have a hand towel at the stove and wipe it off the sides when it splatters out, trying to not give it a chance to do that.

tgstrang
03-23-2015, 07:53 PM
I use the same method for all my cast iron, stumbled on that article a few years ago when i bought my Griswold griddle. When we moved into our new house a few months back I finally caved to my wife and hired a cleaning lady to come twice a month (part of my bargaining that got me a Shirley :thumb:). Anyway, last week the cleaning lady soaked my cast iron griddle and skillet in soapy water and farked em all up. Gots to start all over now....oh well.

retired trucker
03-23-2015, 08:06 PM
Sounds like time for a new cleaning lady!

Omar

Steam67
03-23-2015, 09:01 PM
When we moved into our new house a few months back I finally caved to my wife and hired a cleaning lady to come twice a month (part of my bargaining that got me a Shirley :thumb:). Anyway, last week the cleaning lady soaked my cast iron griddle and skillet in soapy water and farked em all up. Gots to start all over now....oh well.
Brutal, though I know that feeling well. That's happened to me twice. Two different cleaners. It's now the first thing I warn my cleaners never to do , and even still, I hide my pans in the oven on cleaning day. The only good is that I've got my seasoning technique down pretty good from all the practice!

Pitbull
03-23-2015, 10:22 PM
I use the same method for all my cast iron, stumbled on that article a few years ago when i bought my Griswold griddle. When we moved into our new house a few months back I finally caved to my wife and hired a cleaning lady to come twice a month (part of my bargaining that got me a Shirley :thumb:). Anyway, last week the cleaning lady soaked my cast iron griddle and skillet in soapy water and farked em all up. Gots to start all over now....oh well.

Which one? There are three st play now... You talking about the last one I posted?

Pitbull
03-29-2015, 09:54 AM
Well after a week of oven time all of the cast iron is restored. They came out perfect. Hate to see what this has done to my electric bill though..

Edit: I used the method that I came up with, not the flaxseed oil. Didn't want to take the chance in the flaking that was mentioned.

wayne77
03-29-2015, 02:32 PM
That's a great collection of cast iron. I'm very jealous. I've got one pan! I need to add on.

Pitbull
03-29-2015, 02:46 PM
That's a great collection of cast iron. I'm very jealous. I've got one pan! I need to add on.

Headed to the flee market in a couple of weeks to see if I can find something interesting (more). I love cast iron. Nothing cooks better.