Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 3 1 2 ... LastLast
Results 1 to 25 of 70

Thread: How do you season your Cast Iron Skillets?

  1. #1
    Google Goddess craftybear's Avatar
    Join Date
    May 2009
    Location
    Central Indiana (USA)
    Posts
    30,663
    Blog Entries
    194
    How do you season your Cast Iron Skillets?

  2. #2
    Super Member Jan in VA's Avatar
    Join Date
    Aug 2010
    Location
    Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
    Posts
    8,278
    Never wash them.
    I use mine to saute onions, cook bacon, toast grilled sandwiches, pan-fry steak, that sort of thing. And immediately after use, while the pan is still hot I run it under hot water, use a soap-free scrubby, rinse until clear, and let dry on the hot/turned off burner. Use mine almost every day, love them!

    Jan in VA

  3. #3
    Super Member
    Join Date
    Dec 2010
    Location
    Chula Vista CA
    Posts
    6,073
    I have the one my mother used, and do what Jan does to keep it seasoned.

  4. #4
    Super Member
    Join Date
    Jul 2010
    Location
    Newberg, OR
    Posts
    1,942
    I had one that was new and needed seasoning. I did it this way:

    http://www.realsimple.com/food-recip...519/index.html

  5. #5
    Super Member
    Join Date
    Jul 2010
    Posts
    1,555
    Quote Originally Posted by Jan in VA
    Never wash them.
    I use mine to saute onions, cook bacon, toast grilled sandwiches, pan-fry steak, that sort of thing. And immediately after use, while the pan is still hot I run it under hot water, use a soap-free scrubby, rinse until clear, and let dry on the hot/turned off burner. Use mine almost every day, love them!

    Jan in VA
    Same here. i found one at a garage sale, took it home and ran hot water over it and dried it with a papertowel. Then rubbed crisco on it and placed it in a 350 oven for about an hour. let it cool and wiped off the excess crisco. The bit of rust that was on it was gone. It's now just as shiny and nice as the one I've used for 33+ yrs.

  6. #6
    Super Member Rose L's Avatar
    Join Date
    Jan 2011
    Location
    Nebraska..The Good Life
    Posts
    2,142
    Blog Entries
    1
    I season mine on the stove top. I let it heat dry, then add a drop or so of vegetable oil and wipe around the bottom and sides. Continue to let it heat with the oil in it for 15 - 20 minutes.

    When I wash mine...yes I do too...I wash with dish soap and hot water. To dry it I place it back on the burner and let it get hot until the water evaporates, then I wipe it with oil on a paper towel again. I've had the same set of skillets for over 30 years and still counting.

  7. #7
    Super Member
    Join Date
    Jan 2011
    Location
    VA
    Posts
    2,864
    After washing with hot water and green scrubby, I dry and then add a tad of oil and wipe with paper towel. I keep mine out on stove top for use every day. Here's a link you might like even though it is for dutch ovens- great recipes and care tips.

    http://papadutch.home.comcast.net/~papadutch/

  8. #8
    Junior Member
    Join Date
    Jul 2010
    Location
    Pilot Mountain, N.C.
    Posts
    284
    The key to keeping the cast iron skillet seasoned is never use an abrasive cleaner. I use the method described by bakermom but at 475 degrees to season. Along time ago, I read that you should heat your skillet first, then add oil
    or spray for cooking. I have one skillet that I use for bacon or any other food that has a lot of salt. Salty food wil cause food to stick.

  9. #9
    Guest
    Join Date
    Jan 2011
    Location
    Cypress, Texas
    Posts
    4,743
    I've tried twice and ended up throwing them away. My Dh's grandmother had several for over 50 years and could not believe I could cook without cast iron. My Magnalite works beautifully and needs no cuddling.

  10. #10
    Super Member quiltinghere's Avatar
    Join Date
    Mar 2010
    Location
    Longarm Quilter NW Indiana
    Posts
    3,483
    Blog Entries
    1
    If I season after the pan is clean I use mineral oil because it doesn't go rancid and it's edible.

    I also use mineral oil on my wood cutting boards.

  11. #11
    Super Member sewmuch's Avatar
    Join Date
    Nov 2006
    Location
    California
    Posts
    1,412
    What a good idea about the mineral oil on skillets, never thought of that..I do use it for my cutting boards...
    The last cast iron skillets I bought were already seasoned and made in USA, the clerk told me she kept hers in brown paper
    bag, so I have been doing that too....so far so good...

  12. #12
    Senior Member shnnn's Avatar
    Join Date
    Feb 2011
    Location
    nevada
    Posts
    830
    Quote Originally Posted by emerald46
    I've tried twice and ended up throwing them away. My Dh's grandmother had several for over 50 years and could not believe I could cook without cast iron. My Magnalite works beautifully and needs no cuddling.
    I don't cuddle my cast iron! lol I seasoned it when I first bought it, smear with oil stick it in the oven - done. I don't use soap on it, just really hot water and a rag- if something does stick I run a metal spatula around the pan to scrape it off. Then I plop it back on the stove for the next time.
    My mom never did care for cast iron either - always had trouble with stuff sticking. I like the fact that I dont have to worry about scratching a nonstick skillet.

  13. #13
    Super Member RkayD's Avatar
    Join Date
    Sep 2010
    Location
    Oklahoma
    Posts
    1,841
    I have my grams cast iron round griddle. I do what Jan does but every now and them when my oven needs cleaned I will put my pan in there to bake. My gram always used to put it in the coals of the fire when she cooked outside. She also kept it well greased with Crisco.

  14. #14
    Super Member dlbrandt's Avatar
    Join Date
    Jan 2011
    Location
    Pennsylvania
    Posts
    464
    I have my mother's set of cast irons. From a tiny one to a very large one. I season them the way you all do. It does well, but my fried potatoes ALWAYS stick no matter how much oil or butter I put in. It's a mess to clean up. Any suggestions?

  15. #15
    Super Member Charlee's Avatar
    Join Date
    Sep 2009
    Location
    PNW (I wish it was the Ozarks!)
    Posts
    6,509
    Blog Entries
    6
    **PERK** I collect cast iron cookware and trivets!! I also use them all...love, love, love my cast iron, and won't have any teflon in the house!!

    Jan is ever so right...NEVER wash with soap or an abrasive. Just hot water, and guess what? You can use a "Chore Boy" metal scrubbie on them!! :D

    To season? Clean the pan, and it's the only time it's ok to use hot soapy water...if the pan is old and has a build up of old grease, spray it down with oven cleaner and seal it into a black trash bag, set it out on the porch for a few days. Wash in the hot soapy water and pop it into your oven for about 20 minutes at 250. When the pan is dry and hot, (wear your Ov-glove) spray it with Pam, inside and out, and then do your best to wipe ALL of the Pam off! (It won't happen, trust me! You want a VERY thin coating of Pam on the pan. Pop it back in that 250 - 350 degree oven for about an hour. All done...all that's left is to fry some taters in the pan...not too many, cuz you're going to all but burn them and toss them.
    Rinse in hot water, stove top burner to dry, and you should be ready to cook, old fashioned non-stick style! :)

  16. #16
    Super Member Charlee's Avatar
    Join Date
    Sep 2009
    Location
    PNW (I wish it was the Ozarks!)
    Posts
    6,509
    Blog Entries
    6
    Quote Originally Posted by dlbrandt
    I have my mother's set of cast irons. From a tiny one to a very large one. I season them the way you all do. It does well, but my fried potatoes ALWAYS stick no matter how much oil or butter I put in. It's a mess to clean up. Any suggestions?
    Yep! Leave those potatoes alone!! :lol: Make sure that your pan and oil are HOT before you add the taters, and then leave them alone to cook completely on one side before you try to turn them. You want the sugars in the taters to carmelize and seal before you try to turn, or they're gonna stick. :)

  17. #17
    Super Member May in Jersey's Avatar
    Join Date
    Oct 2008
    Location
    NJ
    Posts
    2,549
    Brings back memories as I had a set of 3 frying pans and a dutch oven (4qt) pot when I was first married and used them for many, many years. After cleaning I would put them into the oven which had a pilot light that gave off enough heat to dry the cast iron. Dutch oven was wonderful for pot roast and stews. Did make a mistake once and made tomato sauce in the dutch oven, sauce had a metallic taste to it. Eventually I must have ignored proper cleaning and they got rusty or didn't cook was well as they used to. Replaced them with lighter pans with telfon coatings but it was never the same.

  18. #18
    Super Member Maggiemay's Avatar
    Join Date
    Aug 2010
    Location
    NE Ohio
    Posts
    1,537
    Quote Originally Posted by emerald46
    I've tried twice and ended up throwing them away. My Dh's grandmother had several for over 50 years and could not believe I could cook without cast iron. My Magnalite works beautifully and needs no cuddling.
    My mom has a full set of Magnalite- she's been using it for 60 yrs! I have the big roaster. My main cookwear is Club Aluminum & I have been using that for 30 yrs! I do have one cast iron skillet that I use regularly but I gotta say I don't think I could use it for all of my cooking because it is so heavy! Around here that LeCreuset (enamel coated cast iron) is pretty popular but I can hardly lift some of it up!

  19. #19
    Super Member May in Jersey's Avatar
    Join Date
    Oct 2008
    Location
    NJ
    Posts
    2,549
    "I do have one cast iron skillet that I use regularly but I gotta say I don't think I could use it for all of my cooking because it is so heavy! Around here that LeCreuset (enamel coated cast iron) is pretty popular but I can hardly lift some of it up!"

    Think that's why I was happy to switch to the lighter telfon coated pans, cast iron is just too heavy.

  20. #20
    Senior Member QuiltMania's Avatar
    Join Date
    Feb 2009
    Location
    Southeast Michigan
    Posts
    826
    I wash with dish soap and hot water. Put on the stove to dry, then wipe with canola oil and put in a 250 oven for about an hour.

  21. #21
    Senior Member Grammie Sharon's Avatar
    Join Date
    Aug 2009
    Location
    Michigan
    Posts
    926
    I never use soap. and pretty much do what everyone else has been posting. We have a fireplace with and arm to hold pots and in the winter use my cast iron on there alot.

  22. #22
    Super Member
    Join Date
    Feb 2011
    Location
    New Rockford, ND
    Posts
    1,729
    I also do the same i use steel wool to clean mine good. then put crisco in the pan and around the bottom. i put in the over at 475 for 2 hours comes out beautiful. oh also i put the pan in the middle rack up side down.

  23. #23
    Super Member dlbrandt's Avatar
    Join Date
    Jan 2011
    Location
    Pennsylvania
    Posts
    464
    Quote Originally Posted by Charlee
    Quote Originally Posted by dlbrandt
    I have my mother's set of cast irons. From a tiny one to a very large one. I season them the way you all do. It does well, but my fried potatoes ALWAYS stick no matter how much oil or butter I put in. It's a mess to clean up. Any suggestions?
    Yep! Leave those potatoes alone!! :lol: Make sure that your pan and oil are HOT before you add the taters, and then leave them alone to cook completely on one side before you try to turn them. You want the sugars in the taters to carmelize and seal before you try to turn, or they're gonna stick. :)
    thanks so much. I will do that.

    :thumbup: :thumbup: :D

  24. #24
    Senior Member Up4BigChal's Avatar
    Join Date
    Apr 2010
    Location
    Shakopee MN
    Posts
    507
    Quote Originally Posted by craftybear
    How do you season your Cast Iron Skillets?
    I wash them but I never use a scratcher on them, then I dry them and put oil in them with a paper towel and let them sit in my oven even when I'm baking something this cooks the oil into them

  25. #25
    Senior Member
    Join Date
    Jun 2011
    Posts
    984
    Bacon grease!

Page 1 of 3 1 2 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.