In answer to a question--Cast Iron

12 years ago

Sue, I've used a few methods.

Before seasoning, it's good to clean them down to the bare metal. I do that one of 2 ways. Either I put the pans in the oven while it's on the cleaning cycle. That takes the pans down to the bare metal, with no problem. Mind you, when I clean my oven, I only run it for 1 to 1.5 hours, instead of the full 3 hour cycle. I find that's enough to do the job. Alternatively, I've put cast iron in the BBQ (I've used both a propane grill or charcoal), closed the lid and let them cook until clean.

Then to season I rub the pans with solid shortening like Crisco. I don't ever cook my family's food with hydrogenated shortening, but I keep a small container of it in the freezer just for my cast iron. At that point, you can bake the pans in the oven until they've developed that dark, slick surface you want. Or, my preferred method is to do this step out back in the covered grill, as well--that keeps the mess, smoke and smell out of your kitchen (and you won't have to disable the smoke detector). Just be careful, whatever method you use, to keep an eye on things. I once went past 'perfectly seasoned', and ended up back at 'bare metal'.

For maintaining the pans, I wash them immediately when I'm done using them, then dry thoroughly either on a hot burner or in the oven. If possible, I use just hot water to wash them, but on occasion, I will use just a tiny bit of dish detergent (washing quickly and rinsing thoroughly). If something needs to be scrubbed off, a little salt usually does the trick. When the pans are dry, I sometimes rub just a tiny bit more crisco on them and let them heat a few more minutes, then I wipe well with a paper towel.

Mine seem to do pretty well with that regime. Although, I do find that now that I'm using an electric range, the outside seasoning seems to wear away more quickly, and needs a little more attention at times.

Hope that helped a bit.

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Comments (8)

ravencajun Zone 8b TX
12 years ago
After cooking in mine, I keep a bag of coarse salt in the pantry just for this, I pour in a hand full of the salt and scour it with the salt. I use a dish towel or thick paper towels like Bounty. Rubbing with the salt will remove all the grime and also help get the pot back ready for seasoning. Then I wipe it down to get all the salt residue out and rub it down with my oil. Ready for next time.
I prefer to not use water on them at all if I can help it. I still have some of my grand mothers pots, that is how she did hers.
The Lodge website has a lot of information on how to treat and work with their cast iron.
Jasdip
12 years ago
Just use it faithfully when browning ground beef, cook bacon, fry anything......and that will naturally season them.
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Terri_PacNW
12 years ago
I agree about cooking fatty items in them.
I use hot water and towel dry, then about 15 min on low burner.(set timer to remind you)

I "oil" mine with coconut oil.

This post was edited by terri_pacnw on Sat, Feb 8, 14 at 14:38
Sue_va
12 years ago
Thanks, Azzalea, and the other replies also.

I have 3 sizes, and use them rarely. I do use the 6 inch one to scramble eggs. "Just me" cooking doesn't require a lot of pots and pans. Several days ago I got out the 12 inch one and fried up some potatoes with bacon drippings. *I don't fry bacon; my DGD saves the drippings for me I had never heard of the salt treatment. Probably my DM did that, but I didn't spend much time in the kitchen back then.

I'll get this done one day next week.

Sue
jannie
12 years ago
I've had my Lodge cast iron frying pan for years. I use it almost every day. (Yeah, we like bacon and eggs and fried food in general.) I learned a neat trick for cleaning it,sprinkle a generous amount of salt on a lemon cut in half. Rub the cut lemon on the fry pan surface to clean off food bits and grease, then rinse, then air dry. Set the pan on a warm burner to speed up the drying. Never ever put it in a dishwasher or soak it in water.
sharon_pa
12 years ago
I'm sure all of the above methods are the correct way or the way you were taught, as I do. I have my mom's 6" fry pan, her Dutch Oven and her 12" fry pan, that she used for over 50 years. She used them in her 2 restaurants and at home and I used them in my nightclub & later in my restaurant back in the late 60's thru the mid 80's. I'm still using them of course and my mom's method has always worked. After use, I wash in warm water with a little dish soap, rinse well and dry them. Using scraps of 100% cotton, (I save old T shirts).. I apply some Veg. oil on the cloth and in a circular motion..rub the oil into the grooves of the entire pan. I put it in my preheated oven at 250 degrees for 15 min., turn it off and let the pan remain in the oven. They have served me well all of these years.
sjerin
12 years ago
This is good info to read--thank you. I have a question: When you put the pan with veg oil in the oven to cure, I presume the oil is on the outside of the pan too? Does that make your racks sticky or tacky when it's done? A silly question, probably, but I'd really like to know.
sharon_pa
12 years ago
With my method, I only rub the oil on the inside and along the lip of the pot/pan.

In answer to a question--Cast Iron

Comments (8)

ravencajun Zone 8b TX

Jasdip

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