Wildly Off Topic Question: How do you season a cast iron skillet?

[Chaotic42]

In the interest of better health and saving money, I've decided to start cooking at home more. Since my roomate and I had no kitchen equipment, I went to http://www.altonbrown.com/ to find out what the master uses. (A warning on that link, it's all "Mystery Meat" navigation.)

Anyway, I bought a good bit of it. Cutting board, food processor, etc, all live in my house now. I also bought a cast iron skillet. When I was little, my mom told me that to season her skillet, she had my dad build a fire out of pine wood and put the pan in it.

Since that isn't an option, what can I do to break it in and make sure things don't stick? I know there are some good cooks out there. Any advice?

 

[Kilgor]

Wash it real good with soap and water, then rub the inside with oil or shortening then put it in the oven at 350 for about an hour.

 

[Chaotic42]

Originally posted by: Kilgor
Wash it real good with soap and water, then rub the inside with oil or shortening then put it in the oven at 350 for about an hour.

Any special kind? I have XV Olive, Sesame, and generic vegetable oil at home. Thanks for the response!

 

[Kilgor]

Vegetable oil ,also after you season it don't put the pan in the dishwasher or use harsh soaps on it you will defeat the purpose of seasoning it.

 

[jlee]

Don't wash it with soap, and don't scrub it too hard. That can take the seasoning off of it - when it's seasoned, it should be easily cleaned by just scraping stuff off and scrubbing it lightly *without* soap.

Edit: Oh..the process of seasoning is not something you can do in a day. It takes a lot of regular use to get a nice seasoned cast iron pan..but once it's done, you'll be quite happy.

 

[glen]

Originally posted by: Chaotic42

Originally posted by: Kilgor
Wash it real good with soap and water, then rub the inside with oil or shortening then put it in the oven at 350 for about an hour.

Any special kind? I have XV Olive, Sesame, and generic vegetable oil at home. Thanks for the response!

Peanut.

 

[glen]

Alton is great.
I suppose you want to know why peanut.
It has a higher smokepoint and flashpoint.

 

[Lvis]

Years ago when I went to cooking school, they told us to wipe it with salt, after "cooking it" with oil. Not sure why though, maybe just to absorb the excess oil. When you get it seasoned properly they work well, though.

 

[NetworkDad]

You might also call around some local retailers that sell cast Iron. A few of them may offer to season it professionally for you. I know, as i have such a retailer in the area. It only cost a few bux, but is well worth it for a lifetime of use.

 

[Tangerine]

Alton Brown rocks! I love that geeky guy.

You can season the pan yourself as suggested above. Clean it well, I use soap in mine, just be sure to dry it completely. Then rub it all over with crisco if you have it, or vegetable oil. Into the oven at 350 for 30-60 minutes. Do this every once in awhile, maybe once a month until you have a good seasoning going on.

I leave mine in the cold oven for storage when I'm not using it so it won't get dusty.

 

[Chaotic42]

Thanks for the replies everyone!

I'll just season it myself, I think. Nothing too elaborate. I notice that the one I bought is gray as opposed to the coal black one that my mom had.

Is there a difference?

 

[Tangerine]

It will get good and black after you season it

 

[ScottMac]

After the pan is seasoned, you use salt as an abrasive to scrub it.

Any soap is bad for the seasoning. Water to rinse, salt to scrub. If the pan's unused for a while, rub a little oil in it, then wipe it dry and use salt to help soak up the extra oil (or the oil turns into a nasty smelling/tasting goo).

I have a pan and griddle that my grandmother got as a wedding present back about 1920. It's some of the best cooking stuff I've ever used.

Good Luck

Scott