RE: Seasoning a Cast Iron Pot
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Post By Anita Broxson (Guest Post)
(09/10/2008)
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To season my cast iron cookware I wait until we have a bon fire and grease my pots really well and let them burn all night. the next day they are still hot but get a pot holder bring them in wash them dry them and oil them pick them up.It always works.
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RE: Seasoning a Cast Iron Pot
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Post By kayray (Guest Post)
(06/26/2008)
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The best way to clean off rust is with salt. Rub a handfull in with a couple of paper towels. Rinse, dry, and season as usual. Also, always dry the skillet well after rinsing. I put mine on the burner for a couple of minutes. Never use soap on your skillets.
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RE: Seasoning a Cast Iron Pot
What has always worked for me for new cast iron is to get some suet from the butcher or meat market. Smear it over the surface of the cast iron, then I'd put mine in my gas barbecue for a while, put on more and keep cooking. It will season it nicely. This works well for new or cast iron that needs reseasoning. Oil can also be used. This keeps the smell of the cooking cast iron out of the house, and the heat out in the summer.
Susan
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RE: Seasoning a Cast Iron Pot
Oh boy-- the magic of the Internet!
http://www.lodgemfg.com/usecare1.asp
If-- for some reason-- you can't get to this site, here are the basics--
(Please forgive any typos.)
Seasoning is the process of applying a thin coat of cooking oil to the entire surface of the cookware (inside and out) then baking the oil onto the cookware creating a natural non-stick finish. Here's how it's done:
1.) Preheat your oven to 350 degrees F.
2.) Wash the cookware (inside and out) with mild detergent using a stiff brush.
3.) Rinse, then towel dry the cookware thoroughly.
4.) Spread or spray a thin coat of MELTED solid shortening or spray-on vegetable oil over the entire surface of the pan, including handle and exterior surfaces.
5.) Lower both your oven racks to the bottom positions. Line the lower rack with aluminum foil (to catch drippings), and place the cookware UPSIDE DOWN on the middle rack. Bake for 1 hour. Turn the oven off leaving the cookware in the oven until cool.
Original finish cookware will come out slightly brown and ready to use. However, if you would like to repeat this process it will only further season the cookware, turn it even darker, and improve the appearance.
"The blacker it gets, the better it cooks."
Cleaning:
After cooking, clean with a mild soap and warm water. Rinse thoroughly and towel dry.
Do not cover when stored. And NEVER clean cast-iron in a dishwasher.
"Super-Cleaning" -- after many years of use, there may be "gunk" building up on some areas of the pan. You need to get that pan as hot as humanly possible to burn it all off. My solution? I waited until winter and got a good fire going in the fireplace and tossed it in there-- got it red-hot, then let it cool in there over night. In the morning, I wiped out the ashes, then washed as mentioned above, and re-seasoned.
*** *** ***
A side note:
Funny, isn't it?
Our parents and grandparents knew how to season and use a cast-iron pan or dutch oven-- that information had been passed down for a long time. These days, this same information almost seems...esoteric. Like folk lore.
And it also seems that those of future generations will one day find an interesting old cast-iron skillet at a yard sale-- paint it with a high gloss lavendar enamel and hang it on their dining room wall as a decoration-- then use the microwave to cook an egg.
hmph.
Funny.
"Where are we going? And why are we in this handbasket?"
:-)
hmph.
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RE: Seasoning a Cast Iron Pot
As a young Southern gal, I grew up with my Grandma and Mama using cast iron pans, mostly for cornbread and biscuits. I now own a cast iron pan and one of those that make the cornbread sticks, both are 'old' cast irons. I was taught to leave the cast iron in the stove at all times, and when you cook whatever in it, to grease it with shorting. My question is , after an incident where I made a mess of my cornbread stick pan, by dripping batter all over it and then leaving it in the stove to burn off. And then tried to clean it and reburn it, but there are black flakes chipping off of it, to the point where I can see the metal underneath. Do I need to just wash it and reseason it? Thanks yall, for any advice yall send my way!
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Request: Seasoning a Cast Iron Pot
I bought a cast iron pot with cover at a garage sale. I have scraped and sanded with sandpaper several times. But, I forgot how to season it for use. Would appreciate any help.
Thanks,
Annette from Maine
Answers:
RE: Seasoning a Cast Iron Pot
You can put any kind of oil (or bacon grease) smooth around the whole inside and put in warm oven (250) for an hour or so. This will let the pot season itself. Good luck!
(09/12/2005)
By Mo
RE: Seasoning a Cast Iron Pot
We just got a brand new set of cast iron skillets for a gift at our wedding this past weekend. The side of the box they came in had directions for seasoning them and this is what it says:
Preheat oven to 300 degrees Fahrenheit, wash thoroughly in hot soapy water and hand dry immediately. Using a cloth or paper towel, grease the pan thoroughly with a thin coat of vegetable oil or melted vegetable shortening. Be sure to coat entire surface. Place cookware in the oven for 1 hour. Remove while hot and let cool to room temperature. Wipe away any excess oil, being careful not to scrub clean, and store.
Also says it should never be placed in the dishwasher or scrubbed with steel wool or scouring pads. Instead, wipe clean with a sponge or dishcloth in hot water, but without soap. Any burned-on residue can be removed by boiling a little salt and vinegar in the pan, or by rubbing it with a paper towel and course salt. Hand-dry immediately after washing and brush with a thin coat of vegetble oil before storing. (09/12/2005)
By tiffanyau
RE: Seasoning a Cast Iron Pot
For one NEVER wash a cast iron pan with soap it will cause sticking the next time you use it. As for seasoning one after you've cleaned it with water, place on the stove on high heat, wipe dry with a paper towel, then take and use some form of grease (not oil) and wipe the entire inside. If it's an OLD (Antique) set, the best way to season is build a fire grase the pan real heavy with bacon fat, lard or crisco all over the pan (inside & out), then place the pan into the fire until it's red hot, bring out the fire (be careful not to get burned), set to the side until the pan is cool enough to touch so that you can regrease, then store and use as normal. Then the next time you cook in it all you'll have to do is wash with water, dry on the stove (high heat), wipe dry, and grease the inside. (09/13/2005)
By Kiddo
RE: Seasoning a Cast Iron Pot
You can also season your cast iron on a barbecue. To clean the rust off your cast iron you may need to use vinegar. After you have TOTALLY cleaned the rust off, coat it with oil or shortening and put it in your barbecuer on medium for one hour. You could also do a search on the internet about cast iron pans or dutch ovens, there is a HUGE assortment of information there, I know, because I have been surfing that alot lately. :)
Good luck with your lucky find. (09/13/2005)
By cmel8rg8r
RE: Seasoning a Cast Iron Pot
The way (us Cajuns!) season an iron pot is... When we burn stuff like wood, etc. outside, you oil your pot ready good with cooking oil and put it in the burning fire until the fire goes out. ONCE COOLED DOWN, remove your pot and soap well with a brillo pad. Rinse well and pat dry. We ALWAYS put our pot on the stove, turn the fire on and heat it until it dries. Wait until it cools to save.
Enjoy. (09/13/2005)
By CDauphinet
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