Cast iron - Cooking and seasoning

We switched to using only cast iron over a year ago and never looked back. Tips I have are only wash it with water, dry it, put it back on the heat and then add some vegetable oil to season (wipe with paper towel to coat). If you've destroyed the seasoning it's pretty easy to fix, just wash it thoroughly with water and soup till you're satisfied, then dry and coat with vegetable oil and put in a hot oven for a half an hour. You may need to do this multiple times however with ours we did it once and it improves its "non-stickness" with each subsequent seasoning. Almost forgot, don't touch the handles (unless its wooden) because they get really hot during cooking.

The way our pans have been going for the past year (or more I can't remember) I don't see the need to buy new ones anytime soon so they're definitely worth the money. They also give your arms a nice workout while moving them around :P

Wash it, scour if necessary to remove rust. Coat the insides well with LARD. Vegetable oils leave a film, lard doesn't.. Old timers used lard because hydrogenated vegetable shortening's wasn't invented back in the day. Bake the pan in the oven on the middle rack for one hour at 375. Be very careful when removing pan from oven. Make sure your oven mitt's are up to the task. Do not cool the pan down in cold water. When pan is cool, wipe it out with a paper towel. See if there are any bare spot's that you missed with the coating of lard. If so, repeat the coating and baking process.

Repeat this process until all the micro-pores on the cooking surface have been impregnated with lard. It could take a couple of times in the oven to get it fully seasoned.

Note: Place warning signs around your kitchen letting unsuspecting do gooders who like to scrub cast iron with soap or better yet SOS pads, of the physical harm that will come to them if they ever think about coming near your cast iron again. ( Yes the sentence structure police will be all over me for that one)

Cheers
Sailor
Retired Chef

Wash it, scour if necessary to remove rust. Coat the insides well with LARD. Vegetable oils leave a film, lard doesn't.. Old timers used lard because hydrogenated vegetable shortening's wasn't invented back in the day. Bake the pan in the oven on the middle rack for one hour at 375. Be very careful when removing pan from oven. Make sure your oven mitt's are up to the task. Do not cool the pan down in cold water. When pan is cool, wipe it out with a paper towel. See if there are any bare spot's that you missed with the coating of lard. If so, repeat the coating and baking process.

Repeat this process until all the micro-pores on the cooking surface have been impregnated with lard. It could take a couple of times in the oven to get it fully seasoned.

Note: Place warning signs around your kitchen letting unsuspecting do gooders who like to scrub cast iron with soap or better yet SOS pads, of the physical harm that will come to them if they ever think about coming near your cast iron again. ( Yes the sentence structure police will be all over me for that one)

Cheers
Sailor
Retired Chef

Wow, i didnt know tthat i should be using lard... Think i'll pick some up tomorrow

I've recently acquired a vintage cast iron pan and have been learning to cook with it. It had a soft seasoning, which I promptly ruined by cooking some higher acid food, then some eggs which stuck like crazy. Long story short, I've had to re-season it. Anyone else have experience cooking with cast iron, or seasoning a pan?

Cool!!:glasses:
I was just thinking about posting a cast-iron pan recipe haha!
It's still summertime warm, yet I was wanting to bake potatoes
Just TOO HOT to fire up the oven.

But first, seasoning the pan tips:
Just put a touch of olive oil on the pan to lightly coat (a paper towel works well for this)
Now place the pan on the hot stove and let it get hot enough to begin to smoke.
Remove the pan and let it cool a bit.
Now when you go to use the pan, just "clean" it with some oil and paper towel.
When you go to wash the pan, minimal soap, if any.
Just get most of the food out using some water and a scraper.
Then clean do a quick "seasoning" on the pan again.

Now you know how to season, and how to clean your cast iron pan.


So I decided to use my pan to bake potatoes!
Just cut the potatoes in half and place them skin side down on the pan.
Add about 12oz of water and turn stove on high.
Cover the pan and let the water boil to steam the potatoes, and let the pan get "dry."
This will begin to make a nice roasted spot on the skin, while fhe potatoes finish "baking."
Once the pan is dry, remove from heat and allow to set a while to finish baking.
I have not timed this process, but I think it takes about 15-20min. Ive been using red potatoes.

Hope you like this:)

PS it's not the same thing and I don't put oil on it, but cast iron to me is in the same category as the pizza stone for the oven.

I use cast iron pans, some vintage, some not, and this is how I do them.

First, I make sure they are very well seasoned. This is done by heating them with a thin layer of lard wiped over the entire pan and heating it until it smokes. Done three times, this lays down a good coat. Then you make sure that you periodically cook fatty foods in the pan to reseason it. (My method is simply to rotate which pan I fry bacon in.)

I've used soap before on mine, but very very quickly, and well-rinsed off, air-dried, and a quick pass of seasoning the bottom of the pan again if need be on the stove while I finish cleaning the kitchen. It can be done quickly with a touch of olive oil and doesn't take hardly any time.

I use mine for everything, including acidic dishes like bolognese sauces, but I also keep an eye on the condition of the pan and redo the seasoning now and then as it needs it, if it needs it.

Bookmarking for later - I so need to season my pans!

For the first year or so (I bought mine new) I would just heat up a piece of bacon or pork chop before I started; let it get crispy and smear the fat around the pan as you do so, then scoop it out and give it to the dog while you cook.
After awhile you get a feel for how big a piece you're going to need. I used a half piece for my 12" pan, and a whole piece for the 18".

Also, if anyone gets near your pans with soap, make them eat it.

I highly recommend these - http://www.amazon.com/Le-Creuset-Silicone-Handle-Sleeve/dp/B001E9MAYU - for your cast iron handles. Mine has saved me from a burned hand many times.

I also second the suggestion to spread the word to housemates/sleepovers/or kitchen cleaners about caring for your cast iron. I once had a housemate who would stick them in the dishwasher! :noway: