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Seasoning cast iron

Old 06-17-2019, 03:59 PM
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Default Seasoning cast iron

Because I'm the best father, I got some cool stuff for Fathers Day. My daughter bought me a big O' deep fryer and pot for low country boils and my wife bought me a set of cast iron. My plan was to season it on the outdoor cooker/smoker that I can get hot to 400 450.to keep the stink out of the house. Well, with it raining every day, I decided to go ahead and do it tonight inside. Man O man I should have waited .... My wife hasn't walked in yet to smell it.....


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Old 06-17-2019, 04:37 PM
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I have a whole bunch of iron. Pushing 50 pieces. played with lots of methods and landed on one that minimizes it.

Canola (spray is fine, such as Pam). Put on a warm pan. Then stick upside down in a 200 degree oven for 15 min. Then wipe down with anything lint free. Get off as much oil as possible. Put in a 400 degree oven for 2 hours. Then cool in the oven. Repeat 2-3 times. At that point they arenít all the way seasoned, but you have a very tough base to build on. If you want it to get extra black, a touch of grape seed oil added to the canola during the last round. Then just oil good after each time you cook.
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Old 06-17-2019, 04:49 PM
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I just did it with lard for 3 hours at 400. I will oil after each use and warm....

I'm about to leave the house. It's bad. I did all the pieces at one time

I put a fan blowing past the oven, towards a fan I have in the front window sucking the air out of the house.
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Old 06-17-2019, 05:07 PM
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I used Autobaunís method after he posted it the last time. Best method I have ever found.
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Old 06-17-2019, 05:26 PM
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Originally Posted by freedbaby View Post
I used Autobaunís method after he posted it the last time. Best method I have ever found.
I would love to take credit for it. Slight adjustment to Jeffry Rogers method. He uses crisco, which works equally as well or slightly better. I just donít like using it.
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Old 06-17-2019, 05:52 PM
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I'm going to do it again. I'm not happy with the finish. I used crisco and they are a little tacky.... I will coat them with less crisco this time...
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Old 06-17-2019, 06:03 PM
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Originally Posted by autobaun70 View Post
I have a whole bunch of iron. Pushing 50 pieces. played with lots of methods and landed on one that minimizes it.

Canola (spray is fine, such as Pam). Put on a warm pan. Then stick upside down in a 200 degree oven for 15 min. Then wipe down with anything lint free. Get off as much oil as possible. Put in a 400 degree oven for 2 hours. Then cool in the oven. Repeat 2-3 times. At that point they arenít all the way seasoned, but you have a very tough base to build on. If you want it to get extra black, a touch of grape seed oil added to the canola during the last round. Then just oil good after each time you cook.
Did a cast iron pot to fry fish in a while back this way and itís the best.

I started wiping clean with a paper towel, donít use those either.
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Old 06-17-2019, 06:04 PM
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I just use olive oil. Wipe a little in. Heat til it starts smoking lightly, then let cool. Might do it twice. Has worked well for 30yrs.
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Old 06-17-2019, 06:07 PM
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My recommendation is to smear bacon grease all over it,
And don't rush the process.
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Old 06-17-2019, 06:11 PM
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The smell of burnt oil....smells like....victory.
She'll probably light a candle and ruin the seasoning ambiance.

.....by the way, you activated the launch sequence. You know the rule. Countdown till picture in 3, 2, 1...
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Old 06-17-2019, 06:11 PM
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Originally Posted by slper View Post
I'm going to do it again. I'm not happy with the finish. I used crisco and they are a little tacky.... I will coat them with less crisco this time...
make sure you do the second wipe down after 15 min at 200. Thatís the key to avoid sticky results.
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Old 06-17-2019, 06:19 PM
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Flax seed oil is what I use.
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Old 06-18-2019, 05:24 AM
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i did not do a seasoning, i feel the best seasoning is from just using the damn thing! after 2 uses, it has a nice black film to it with excellent flavoring. to clean, i drain it, wipe it out with paper towels, lightly hit it with water and soap and pat dry! took no time at all to season it right up!
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Old 06-18-2019, 05:27 AM
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What ever you do from this point forward never use any soap when cleaning cast iron.
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Old 06-18-2019, 05:32 AM
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Originally Posted by Tireless View Post
Flax seed oil is what I use.
Yep. I've tried a bunch of different methods, and this is the best. It's not the quickest, and it gets a bit stinky, but it works really well.
Chemistry of Cast Iron Seasoning: A Science-Based How-ToSheryl's BlogSheryl's Blog
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Old 06-18-2019, 05:34 AM
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Originally Posted by fishingfun View Post
What ever you do from this point forward never use any soap when cleaning cast iron.
This is a myth. A proper seasoning process results in the oil being polymerized, which will not wash off with soap. I use a bit of soap on all my seasoned cast iron without any problems.
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Old 06-18-2019, 05:34 AM
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Bought a cheap lodge years ago and hated the seasoning & rough texture that came on it. May sound stupid but I ended up sanding it till it was smooth and re seasoning from bare cast iron. It was a bitch to get the seasoning to take on that raw cast iron but finally did get it to take and it turned into a fantastic pan.

I have thought about getting another that is slightly larger and will definitely give autobauns method a go to see if it makes life easier.
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Old 06-18-2019, 05:38 AM
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Originally Posted by fishingfun View Post
What ever you do from this point forward never use any soap when cleaning cast iron.
the key is to wipe out as much as possible, then very lightly hit it with soap and water. basically just enough to clean the scum off the top layer!
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Old 06-18-2019, 05:42 AM
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The people that make these pans say Lard. Because it does not go rancid. Repeated heating and allowing to cool slowly. Wipe the lard all over and put it in the over and get it hot and turn the oven off and leave it for hours. Do it again. Do it a couple times until you get a uniform black surface. Gently clean each use with hot water and use very little soap if needed. Don;'t over scrub the thing. Dry it and put it away each time.
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Old 06-18-2019, 05:49 AM
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I hate seasoning cast iron. I always make a sticky mess or end up with a rusty pan. I use enameled cast iron for that reason now.
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