You need a snickers.
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Cast iron skillet seasoning?
- Thread starter Hoosierdood
- Start date
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You need a snickers.
WhitleyStu
Keep'em Scary Sharp!!!
It would just melt in the skillet...
Just fried a couple of eggs... in cast iron as usual.
Like others said, make sure its hot before you start to cook and keep it lightly coated in oil...doesn't seem to matter what kind as far as I can tell.
Like others said, make sure its hot before you start to cook and keep it lightly coated in oil...doesn't seem to matter what kind as far as I can tell.
Hoosierdood
Grandmaster
Mine is not Lodge brand but it it similar. I always keep it oiled, and I always get the skillet hot before I put the food in. But like others have commented, it has some texture, and isn't very smooth. I'm thinking that may be the problem. I might need to buff it down.
FIFY.
Oh, and that's some serious seasoning on the carbon steel.
Opps... The Lodge carbon pans come fully seasoned, but I've got two extra layers on top.
No matter how or what kind of seasoning I use, mine always taste like crap. And no matter how long I cook 'em, they're still tough. 
I have 2 old Griswold skillets, one 8" and one 10'. Have had them for about 15 years. I have never seasoned them, even after the couple of times someone washed them with dawn and steel wool. I remember once, mine was scrubbed down to fresh light grey iron. I just went back to cooking something in oil and they reseason fine. The big trick, to me at least, is not letting someone near them with detergent and water if possible. To clean them all I do is add a little oil back into the skillet and reheat it, it doesn't work well after you let it cool off, then add course salt and scrub really well with a paper towel until any stuck remnants release. Discard the salt and the used towel and then wipe clean with a fresh paper towel. I don't have a lot of experience with new cast iron. I assume the surface texture is rougher than mine which have had about 70 years to be worn smooth.
That being said, the only time I use my cast iron anymore is if I have to finish cooking in the oven or on a camp fire. Otherwise, I love these cheap ~$25 new non stick coatings in my cookware. As long as you never put non-stick spray in them they work great. They brown pretty well too. To clean them I taken them right off the cooktop and run them under water. The steam lifts everything right off and I haven't had any problems. They have plastic handles so they can't go in the oven though.
That being said, the only time I use my cast iron anymore is if I have to finish cooking in the oven or on a camp fire. Otherwise, I love these cheap ~$25 new non stick coatings in my cookware. As long as you never put non-stick spray in them they work great. They brown pretty well too. To clean them I taken them right off the cooktop and run them under water. The steam lifts everything right off and I haven't had any problems. They have plastic handles so they can't go in the oven though.
To break in or re-season frying a pound of bacon is the best thing. Use peanut oil for before grilling to make great char marks on the lodge square grill and also to season skillets. It took a little time but works great now. To clean use a green scotch bright to scrub with salt on the tough stuff this also helps make the cooking surface smooth. For the really tough warm up it up on stove a little. After cleaning place on heat dry out all moisture, wipe down with oil.
When I cook with my cast iron I've yet to find anything that salt, a touch of water or oil and a paper towel won't clean up. When my wife uses it I typically end up removing everything and starting over.
I've had good luck with flax seed oil, bacon grease and crisco. I honestly haven't found too much of a difference between them. A couple of cycles of baking it on and letting it cool before I start cooking with it has been sufficient for me. That said, I have a non stick pan I use for eggs and don't plan to stray from that approach anytime soon, I like things easy.
I've had good luck with flax seed oil, bacon grease and crisco. I honestly haven't found too much of a difference between them. A couple of cycles of baking it on and letting it cool before I start cooking with it has been sufficient for me. That said, I have a non stick pan I use for eggs and don't plan to stray from that approach anytime soon, I like things easy.
