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07-28-2018, 03:39 PM
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Join Date: Jul 2018
Location: Edmonton
Posts: 47
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Seasoning a cast iron pan
Bought a cast iron pan from Cabela's that claimed to be seasoned, it wasn't seasoned at all.
Tried using this gel (Camp Chef Cast Iron Conditioner) that said it would season the pan. Rubbed it on and put it in the oven as instructed. Did this 3 times and it still wasn't seasoned.
Went back to Cabela's and they said the conditioner is more for maintenance not the initial season. The sales associate instructed me to rub lard all over the pan and leave a few big chunks in the pan and throw it in the oven. Melt the lard down and then let it cool and harden in the pan. Then smear the lard everywhere again and repeat. Melt, cool, smear, melt, cool, smear.... 3 or 4 times.
How have you seasoned your cast irons?
Thanks in advance for your tips and tricks!
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07-28-2018, 03:53 PM
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Join Date: Jun 2011
Posts: 582
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I seasoned mine with oil. Lightly rubbed the whole pan and seasoned it on the BBQ. that way it didn't smell up the house
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07-28-2018, 03:56 PM
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Join Date: Nov 2008
Posts: 11,540
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A few thin coats. To much oil just makes gum. Thin coat, bake, repeat, till you are happy. THIN coats.
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07-28-2018, 04:22 PM
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Join Date: Nov 2009
Location: Saskatoon
Posts: 1,605
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And before the pan is fully seasoned cook with butter, or 1/2 butter 1/2 oil - you will be surprised how non-stick butter is.
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07-28-2018, 04:24 PM
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Join Date: Oct 2011
Location: Westerose
Posts: 4,201
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I take a pragmatic approach (or maybe it is lazy  ) with my cast iron. - Cook with it
- Clean with salt (and oil if needed)
- repeat
I don't understand why people make such a fuss about seasoning cast iron, keep the soap away from the cast iron and it pretty much seasons itself.
ARG
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Quote:
Originally Posted by sjemac
It has been scientifically proven that a 308 round will not leave your property -- they essentially fall dead at the fence line. But a 38 round, when fired from a handgun, will of its own accord leave your property and destroy any small schools nearby.
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07-28-2018, 04:33 PM
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Join Date: Nov 2008
Posts: 11,540
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My number one trick for cast. When cooking with it, bring it up to temp, add seasoning and give it a minute to come up to temp and then add food. Always non stick.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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07-28-2018, 06:08 PM
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Join Date: Feb 2010
Location: Sturgeon County, Ab.
Posts: 3,137
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Fry onions in Butter, don't over heat the pan. Wash in hot water only, no soap. Repeat. Voila!
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07-28-2018, 10:08 PM
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Join Date: Jan 2015
Posts: 274
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Quote:
Originally Posted by Au revoir, Gopher
I take a pragmatic approach (or maybe it is lazy ) with my cast iron.
- Cook with it
- Clean with salt (and oil if needed)
- repeat
I don't understand why people make such a fuss about seasoning cast iron, keep the soap away from the cast iron and it pretty much seasons itself.
ARG |
x2
Sent from my iPhone using Tapatalk
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07-28-2018, 10:38 PM
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Join Date: Mar 2016
Posts: 584
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Quote:
Originally Posted by trophyhunter
x2
Sent from my iPhone using Tapatalk
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X3
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08-01-2018, 06:35 PM
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Join Date: Sep 2008
Location: Near YVR
Posts: 1,240
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Quote:
Originally Posted by cheese&quackers
Bought a cast iron pan from Cabela's that claimed to be seasoned, it wasn't seasoned at all.
Tried using this gel (Camp Chef Cast Iron Conditioner) that said it would season the pan. Rubbed it on and put it in the oven as instructed. Did this 3 times and it still wasn't seasoned.
Went back to Cabela's and they said the conditioner is more for maintenance not the initial season. The sales associate instructed me to rub lard all over the pan and leave a few big chunks in the pan and throw it in the oven. Melt the lard down and then let it cool and harden in the pan. Then smear the lard everywhere again and repeat. Melt, cool, smear, melt, cool, smear.... 3 or 4 times.
How have you seasoned your cast irons?
Thanks in advance for your tips and tricks!
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Well, the associate was on the right track...
In the hotel I worked in, we would take some lard/baccon fat and heat it up just short of smoking (you'll know it is hot) and pour some salt in it...about 1/2 inch deep and pretend to saute mushrooms in it.
Let it set and cool to touch.
Dump salt out and wipe er down.
Bob's yer Uncle and its cooking time.
Don't wash it out with soapy water, just wipe it clean.
A touch may be required , but thats up to you and the Mrs on when it needs doing.
Rob
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08-02-2018, 08:28 AM
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Join Date: Jun 2011
Posts: 2,345
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Quote:
Originally Posted by .257Weatherby
Well, the associate was on the right track...
In the hotel I worked in, we would take some lard/baccon fat and heat it up just short of smoking (you'll know it is hot) and pour some salt in it...about 1/2 inch deep and pretend to saute mushrooms in it.
Let it set and cool to touch.
Dump salt out and wipe er down.
Bob's yer Uncle and its cooking time.
Don't wash it out with soapy water, just wipe it clean.
A touch may be required , but thats up to you and the Mrs on when it needs doing.
Rob
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Exactly this^^^ and I would only add to brown the salt and to use a dry paper towel.
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Last edited by creeky; 08-02-2018 at 08:34 AM.
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