Good Sam Club Open Roads Forum: Cast Iron pan seasoning Question
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 > Cast Iron pan seasoning Question

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Wanderlost

Texas Hill Country

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Joined: 10/29/2004

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Posted: 09/04/20 06:49pm Link  |  Quote  |  Print  |  Notify Moderator

Mom moved in with Sister, whose kitchen is too small for both sets of cookware. We got Mom's cast iron, and Sister took the Corningware. All of the CI need re-seasoning, as she's not cooked for three years.

The oven needs cleaning, so we'll just put the CI into the oven, clean, and then start the re-seasoning process. I prefer bacon fat, lard or Crisco for seasoning -- they all work just fine for me. And as old and well used as these pieces are, I've no doubt they'll re-season just fine.

Now where to store them -- that's the issue. Our kitchen isn't much bigger than Sister's, but dang if I'll ever give up cast iron...


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Czarny, black cat

down home

south

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Posted: 09/17/20 05:37pm Link  |  Quote  |  Print  |  Notify Moderator

We know the Lodge Folks.Fine People. new cast iron is not the same quality as the old stuff, which they tried to make with as fine or small a pore as possible.Seperating the iron and filling the pores with lard or other shortening is the only way I know of. Grand Ma cleaned the skillets with a kitchen towel and a hand full of salt, or sand. When Mm go the pans they had a thick crust on the outside and the insides were black and slick, with ages of burned in grease etc. They got hot many times on the wood cook stove and in the oven. how many times she had to scrub them as described I don't know. When Mama got her first self cleaning stove she used it on the skillets and all that burned off.Great Grand Ma 1857-1933 used those skillets and that crust truly was antique.
The skillets I know never performed the same.Wife has some Cross? Pans and they don't stick.
Heat the skillets not real hot with oil or lard rubbed in both inside and out.
Let them col after there is no fat t swish around wipe out and repeat. I don't know how many times, until the inside looks and feels slick in the corners or edges too. If it sticks clean but not wash and reseason again.
I see some godposts on the subject like Wonderlost too.
There is more than one way to skin a cat and I have no idea how Grand Ma did it was the best but I do think lard is the better idea. Bacon grease I'm wondering about though,even though everyone has used it has some salt in it.

agteacher

Ohio

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Posted: 10/02/20 08:23pm Link  |  Quote  |  Print  |  Notify Moderator

I have some old Wagners that were rusty when I bought them. Cleaned them up with some acid to remove the rust and then coated them with vegetable oil. I started cooking with them. After cooking, I allow them to cool and then wash with dish detergent and water. I cracked a Griswold by washing it when it was still really hot one day. Dry completely and coat with oil. I cook eggs in them and they stick less than the non-stick pans. Key is to keep them coated with oil and allow them and oil to get hot before adding food.


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