Looking for a skillet

Ended up with a Lodge 12" Cast Iron skillet an a 10" Allclad one I picked up cheap on ebay. What's the best way to season the cast iron one? I've normally just heated it up and put some oil in it....
 
I rub my cast iron down with a thin layer of plain Crisco, and bake it upside down in the oven, as hot as I can. Be prepared for smoke. This treatment will last pretty much forever as long as you keep soap off it.
 
proud2deviate said:
I rub my cast iron down with a thin layer of plain Crisco, and bake it upside down in the oven, as hot as I can. Be prepared for smoke. This treatment will last pretty much forever as long as you keep soap off it.
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Failing the availability of Crisco? I have olive oil and salted butter at my current disposal. :)
 
Of the two, I'd go for the olive oil. Butter has milk solids and such. You might have to re apply it a couple of times, though. One thing to remember; you don't want it to be tacky. Heavier coating in places is fine. You don't need it to be pretty right now, that'll come with use.

For cleanup, hot water and a scour pad is fine. Never soap, or you'll ruin the seasoning (though IIRC, you're already a cast iron user, so you probably already know that.) Dry on the stove, and lightly oil.

Just out of curiosity, is the olive oil in question extra virgin, light, or what? Extra virgin would be a bit of a waste for this application, but it smells nice when it smokes, in my opinion, at least.
 
proud2deviate said:
Of the two, I'd go for the olive oil. Butter has milk solids and such. You might have to re apply it a couple of times, though. One thing to remember; you don't want it to be tacky. Heavier coating in places is fine. You don't need it to be pretty right now, that'll come with use.
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Sounds good. :thumbup:

proud2deviate said:
For cleanup, hot water and a scour pad is fine. Never soap, or you'll ruin the seasoning (though IIRC, you're already a cast iron user, so you probably already know that.) Dry on the stove, and lightly oil.
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Yep, solid user but I've never had the a new one that I needed to season.

proud2deviate said:
Just out of curiosity, is the olive oil in question extra virgin, light, or what? Extra virgin would be a bit of a waste for this application, but it smells nice when it smokes, in my opinion, at least.
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It's Extra virgin stuff. Costco doesn't sell anything else. :D
 
Ah, nice fruity smoke. . .

The oven offers the benefit of even heat, and the upside down part ensures that little bits don't fall off the ceiling and stick in the finish.

Good luck:thumbup:
 
proud2deviate said:
Ah, nice fruity smoke. . .

The oven offers the benefit of even heat, and the upside down part ensures that little bits don't fall off the ceiling and stick in the finish.

Good luck:thumbup:
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It came out beautiful. Then I cooked in it.

Heaven! :D

Thanks for the help everyone. :thumbup:
 
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