Traditionals and Cast Iron Cookware

tongueriver said:
A tutorial or maybe a good link to a tutorial would be nice. I think there are a lot of different methods and opinions out there.
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Lodge shows their technique here:

How to Season

There are two ways to maintain the seasoning on your cast iron skillet. The easiest way is to cook with it. Every time you cook with oil, you’re potentially adding another layer to the seasoning.
www.lodgecastiron.com www.lodgecastiron.com

I do pretty much what cudgee cudgee does. After scrubbing the pan clean and thoroughly drying it, I warm it up a bit on the stovetop while the oven is pre-heating to 500. I rub a very light layer of oil on it. I use Mazola corn oil for the purpose.

You want a very thin coat. The trick is to rub it on with a paper towel (lint-free blue shop towels are ideal), and then use a second dry paper towel to wipe off any excess, like putting the oil on it in the first place was a mistake. You want a very thin layer.

Bake upside down for one hour, turn the oven off and allow it to cool completely on its own in the oven. Repeat a couple more times. This builds up three thin layers of polymerized oil. That is what seasoning is. If the oil is on too thick it will get sticky and uneven as it polymerizes. If you do that, take steel wool to it and get rid of the sticky uneven stuff, and start over.

Note that if you have enameled cast iron, you don't need or want to season it.

Season these:
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NOT these:
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Added the pics for some knife content.
 
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jc57 said:
You want a very thin coat. The trick is to rub it on with a paper towel (lint-free blue shop towels are ideal), and then use a second dry paper towel to wipe off any excess, like putting the oil on it in the first place was a mistake. You want a very thin layer.
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Yes, well emphasised. It is the classic " Less Is More ". Have a good weekend.
 
Started snowing today at noon, still coming down, got about 8-9” now, so maybe the 18” forecast is about right (supposed to keep dropping until 4:00 tomorrow afternoon). We aren’t going anywhere! Cooked a chicken and vegtable chowder for dinner, going to make some venison chili tomorrow or Monday. This should be the big snow for the decade, sure hope so.IMG_4842.jpeg
 
Old Hunter said:
Started snowing today at noon, still coming down, got about 8-9” now, so maybe the 18” forecast is about right (supposed to keep dropping until 4:00 tomorrow afternoon). We aren’t going anywhere! Cooked a chicken and vegtable chowder for dinner, going to make some venison chili tomorrow or Monday. This should be the big snow for the decade, sure hope so.View attachment 3092747
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Hope the weather starts to improve for you. Like that kitchen knife. :thumbsup: :thumbsup: :thumbsup:
 
Have a near 30 yr old Swedish cast-iron frying pan. Problem I've had with seasoning is that the pan has a long wooden covered handle so it's impossible to put it in the oven for baking :( Great for steaks, meat seasoning and some fish but never been able to fry eggs in it properly. The all steel pan I have has no such problems though.

Here, a Big Case 75 on a different iron grill pan :)

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