Maison Rustique
06-26-2007, 03:43 PM
(http://www.otwa.com/community/showthread.php?t=10993)
corrdogg Mar-10-04 10:52 PM
Question about "seasoning" cast iron cookware – Hellcat?
I know that in the past hellcat has posted information regarding the care and seasoning of cast iron skillets, etc. I searched for that thread but couldn't find it, so I'm posting this.
I have recently acquires several skillets that I would like to use, but I would like to season them prior to using them. One appears to be pretty "raw" – no evidence of any seasoning whatsoever. It isn't rusty, but it just looks bare. The other two are a bit splotchy and rubbery inside – as though they have some oil or lard baked on, but it is not an even coating.
I'm just wondering what the proper procedure is to get these in ready-to-use shape. Right now they are pretty good as combat weapons but I don't want to cook in 'em just yet. http://community.otwa.com/infopop/em.../icon_wink.gif
Can anyone help me out with a bit of knowledge here?
larruone Mar-10-04 11:04 PM
Preheat oven to 325>
Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.
Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.
THen after each use, wash without soap and give the cooking surface a rub with oil. I use a Pam type spray.
From Here
hellcat Mar-11-04 12:22 AM
That pretty much sums it up! http://community.otwa.com/infopop/em...icon_smile.gif
I'd add just one thing (for your "old" skillets). When I pick up a skillet that is 'uneven' in its seasoning (or even has a bit of rust), I wash it in warm, soapy water, then I give it a serious scrubbing (I mean, you gotta put your muscles into it) with damp (not wet, it'll melt), coarse salt. Sometimes I use shortening to "dampen" the salt, and that seems to work pretty well. After the salt scrub, I just wipe out the salt, wash it again, and proceed with the normal seasoning process.
Don't want to run your oven? You can season a skillet by coating it with shortening, sealing it up in a brown paper bag, and leaving it in a dark place overnight. Do that several times (if necessary), with a hot rinse and wipe between baggings. It's slow, but it works.
Beth
__________________
More than yesterday, less than tomorrow
corrdogg Mar-11-04 12:33 AM
Thank you larruone and hellcat!
I'm off to do a little seasoning!
deanawo Mar-11-04 03:20 AM
Once a year or so I put mine into the coals in the fireplace overnight. It burns off the excess buildup without all the scrubbing. Then just wash in soapy water, rinse well, oil, & put in the oven for an hour.
litlux Mar-11-04 04:39 AM
I like to really char my onions and meats in my cast iron skillet, and that always leaves some residue cemented to the bottom. After rinsing the skillet and wiping it out as much as I can, I use a handful of Kosher salt and a damp, almost wet, paper towels to scour it. Another light rinse, then a few drops of oil renews the seal.
A well seasoned skillet is so slick it uses very little oil, but takes a higher temperature than a nonstick pan.
Larry
bridget Mar-11-04 05:11 AM
I have to tell you all that I read the last thread where Hellcat posted about cast iron and it encouraged me to dig out my pans from the basement.
I cleaned and seasoned them and have been using them ever since. Just LOVE them. In fact, last night I made corn bread in the big pan. I also love to use a big flat skillet to broil fish. I heat it under the broiler then place the seasoned fish on the hot pan and finish under the broiler. Delicious!
Thanks Hellcat!
hellcat Mar-11-04 05:19 AM
Bridget, how nice of you to say that!!! As you could tell, I'm a BIG fan of cast iron cooking! In fact, my absolutely most treasured, favorite gift this past Christmas was my great-grandmother's large cast iron skillet, with over a hundred years of good seasoning...finally passed on to me. http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
ladygodivat Mar-12-04 06:58 AM
This post has inspired me to post my fav. recipie.
I use my 10 inch skillet thats 2 inch deep for this recipe.
"Dutch Babies" or in my house breakfast for dinner
Place cast iron pan in cold oven & pre-heat to 350. Mix up 3 cups of pancake batter any recipe will do, I use the one on the bisquick box. Add 1/2 to 3/4 cup of syrup any flavor to the batter.
When oven & pan is hot add batter to pan and top w/ 1 to 1 & 1/2 cup of fruit.
Bake for 30 minutes, let cool 5 minutes and slice into wedges. Traditionally you would sprinkle with powdered sugar and a squeeze of lemon, but mine can never wait that long.
************************
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My Ebay Auctions & My Half.com Listings
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hellcat Mar-12-04 07:10 AM
My, oh MY! That sounds good!!! http://community.otwa.com/infopop/em...icon_smile.gif Quick question, please...when you add the syrup to the pancake batter, do you stir it in to combine, or do you just sorta 'swirl it in?'
Thanks!
Beth
__________________
More than yesterday, less than tomorrow
ladygodivat Mar-12-04 07:55 AM
You stir it in as part of the batter. It helps cut down on my kids lake of syrup habit.
************************
My SYI auctions
My Ebay Auctions & My Half.com Listings
My Amazon Zshop
loveofpast Mar-12-04 08:49 AM
About the fruit - canned or fresh? Any particular kinds seem the best, ie. apples/peaches, etc.?
Laura B
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corrdogg Mar-10-04 10:52 PM
Question about "seasoning" cast iron cookware – Hellcat?
I know that in the past hellcat has posted information regarding the care and seasoning of cast iron skillets, etc. I searched for that thread but couldn't find it, so I'm posting this.
I have recently acquires several skillets that I would like to use, but I would like to season them prior to using them. One appears to be pretty "raw" – no evidence of any seasoning whatsoever. It isn't rusty, but it just looks bare. The other two are a bit splotchy and rubbery inside – as though they have some oil or lard baked on, but it is not an even coating.
I'm just wondering what the proper procedure is to get these in ready-to-use shape. Right now they are pretty good as combat weapons but I don't want to cook in 'em just yet. http://community.otwa.com/infopop/em.../icon_wink.gif
Can anyone help me out with a bit of knowledge here?
larruone Mar-10-04 11:04 PM
Preheat oven to 325>
Wash new cast iron cookware with warm soapy water and promptly towel dry. Generously coat cookware with vegetable shortening. Bake in oven for 1 hour.
Remove skillet from oven and rub again to redistribute oil. Place in the oven and bake again for 1 hour. Remove from oven. Wipe excess oil off with paper towels, then allow to cool before storing. Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.
THen after each use, wash without soap and give the cooking surface a rub with oil. I use a Pam type spray.
From Here
hellcat Mar-11-04 12:22 AM
That pretty much sums it up! http://community.otwa.com/infopop/em...icon_smile.gif
I'd add just one thing (for your "old" skillets). When I pick up a skillet that is 'uneven' in its seasoning (or even has a bit of rust), I wash it in warm, soapy water, then I give it a serious scrubbing (I mean, you gotta put your muscles into it) with damp (not wet, it'll melt), coarse salt. Sometimes I use shortening to "dampen" the salt, and that seems to work pretty well. After the salt scrub, I just wipe out the salt, wash it again, and proceed with the normal seasoning process.
Don't want to run your oven? You can season a skillet by coating it with shortening, sealing it up in a brown paper bag, and leaving it in a dark place overnight. Do that several times (if necessary), with a hot rinse and wipe between baggings. It's slow, but it works.
Beth
__________________
More than yesterday, less than tomorrow
corrdogg Mar-11-04 12:33 AM
Thank you larruone and hellcat!
I'm off to do a little seasoning!
deanawo Mar-11-04 03:20 AM
Once a year or so I put mine into the coals in the fireplace overnight. It burns off the excess buildup without all the scrubbing. Then just wash in soapy water, rinse well, oil, & put in the oven for an hour.
litlux Mar-11-04 04:39 AM
I like to really char my onions and meats in my cast iron skillet, and that always leaves some residue cemented to the bottom. After rinsing the skillet and wiping it out as much as I can, I use a handful of Kosher salt and a damp, almost wet, paper towels to scour it. Another light rinse, then a few drops of oil renews the seal.
A well seasoned skillet is so slick it uses very little oil, but takes a higher temperature than a nonstick pan.
Larry
bridget Mar-11-04 05:11 AM
I have to tell you all that I read the last thread where Hellcat posted about cast iron and it encouraged me to dig out my pans from the basement.
I cleaned and seasoned them and have been using them ever since. Just LOVE them. In fact, last night I made corn bread in the big pan. I also love to use a big flat skillet to broil fish. I heat it under the broiler then place the seasoned fish on the hot pan and finish under the broiler. Delicious!
Thanks Hellcat!
hellcat Mar-11-04 05:19 AM
Bridget, how nice of you to say that!!! As you could tell, I'm a BIG fan of cast iron cooking! In fact, my absolutely most treasured, favorite gift this past Christmas was my great-grandmother's large cast iron skillet, with over a hundred years of good seasoning...finally passed on to me. http://community.otwa.com/infopop/em...icon_smile.gif
Beth
__________________
More than yesterday, less than tomorrow
ladygodivat Mar-12-04 06:58 AM
This post has inspired me to post my fav. recipie.
I use my 10 inch skillet thats 2 inch deep for this recipe.
"Dutch Babies" or in my house breakfast for dinner
Place cast iron pan in cold oven & pre-heat to 350. Mix up 3 cups of pancake batter any recipe will do, I use the one on the bisquick box. Add 1/2 to 3/4 cup of syrup any flavor to the batter.
When oven & pan is hot add batter to pan and top w/ 1 to 1 & 1/2 cup of fruit.
Bake for 30 minutes, let cool 5 minutes and slice into wedges. Traditionally you would sprinkle with powdered sugar and a squeeze of lemon, but mine can never wait that long.
************************
My SYI auctions
My Ebay Auctions & My Half.com Listings
My Amazon Zshop
hellcat Mar-12-04 07:10 AM
My, oh MY! That sounds good!!! http://community.otwa.com/infopop/em...icon_smile.gif Quick question, please...when you add the syrup to the pancake batter, do you stir it in to combine, or do you just sorta 'swirl it in?'
Thanks!
Beth
__________________
More than yesterday, less than tomorrow
ladygodivat Mar-12-04 07:55 AM
You stir it in as part of the batter. It helps cut down on my kids lake of syrup habit.
************************
My SYI auctions
My Ebay Auctions & My Half.com Listings
My Amazon Zshop
loveofpast Mar-12-04 08:49 AM
About the fruit - canned or fresh? Any particular kinds seem the best, ie. apples/peaches, etc.?
Laura B
All times are GMT -7. The time now is 02:36 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.