Seasoning a Skillet

[Bravo1-3]

From this thread...

OK LRD, please teach me how to season a skillet. This is my biggest kitchen failing!

[oceanromer]

Try coating a clean skillet with UN-salted lard and then bake it at 275-300 for about 30 to 45 mins. Never and I repeat never wash said skillet again with soap and water. Clean it out with paper towels while it is still hot-warm maybe a damp dish cloth if need be.
Don't use butter,oil of crisco just lard. And always dry your pan after cleaning. Oh and you may season it more than once. Hope this helps.

[myclearcreek]

The above works for re-seasoning, but for seasoning a new skillet or one that isn't re-seasoning well, coat with unsalted lard (suet is what I use). Place in a 400 degree oven for four hours. Never use soap to clean a skillet, or if you do, reseason monthly.


Rhonda

[lrd]

OR and MCC gave you the basics, but a well-seasoned skillet takes time. If you don't have time, I recommend hitting the garage sales/thrift stores for old skillets. Or find a little old lady, be really sweet to her, and throw yourself at her feet. She might just have an old skillet she might part with. Maybe.

As in many things, the hardest part is sustainment. I rinse mine out, put it back on the burner (or in the oven) to get the moisture out, and then lightly oil the inside with a paper towel. If you let it rust, you have to start all over again.

I had to sit my boys down and tell them I'd smack them with the skillet if they ever put it in the dishwasher again.

[myclearcreek]

Originally Posted by lrd

OR and MCC gave you the basics, but a well-seasoned skillet takes time. If you don't have time, I recommend hitting the garage sales/thrift stores for old skillets. Or find a little old lady, be really sweet to her, and throw yourself at her feet. She might just have an old skillet she might part with. Maybe.

LOL. So true that it takes time. It took mine three or four years from new to just right.

As in many things, the hardest part is sustainment. I rinse mine out, put it back on the burner (or in the oven) to get the moisture out, and then lightly oil the inside with a paper towel. If you let it rust, you have to start all over again.

I do this as well. I prefer a burner, but have used the oven when it was hot for baking.

I had to sit my boys down and tell them I'd smack them with the skillet if they ever put it in the dishwasher again.

Oh, the HORROR! Your poor skillet. My youngest son washes the dishes on occasion, but the skillet is off-limits to him. I have been known to bake in my favorite skillet. Biscuits or peanut butter brownies turn out exceptionally well.

[Sacamuelas]

Well seasoned cast iron skillets are excellent choices for making a quality gumbo rue. As a matter of fact, the ONLY way real gumbo is made.

"Laissez Les Bon Temps Roulez"

MOD note: Above quote is the only AProfSoldier approved usage of the phrench language on this site. All other examples should be forwarded to admin for approval prior to posting. LOL

[Roguish Lawyer]

Originally Posted by Sacamuelas

"Laissez Les Bon Temps Roulez"

MOD note: Above quote is the only AProfSoldier approved usage of the phrench language on this site. All other examples should be forwarded to admin for approval prior to posting. LOL

LMAO -- good one Saca

[brewmonkey]

Originally Posted by oceanromer

Don't use butter,oil of crisco just lard.

A little elaboration on why you use lard versus vegetable oils or butter is that they will leave a sticky surface on the cast iron.

To clean after use you should do so while the iron is still hot and use hot water. If you wait until it is cold you might invest a buck or two in a nylon scraper from your local bed, bath & beyond store to aide in cleaning. DO NOT USE green scrub pads/steel wool or anykind of detergent as this will remove the seasoning.

Dry right away and store without the lid on it.

[Penn]

Seasoning a cast iron pan.
What we do. We place the pan on a burner set on high. It remains there until it starts to smoke. We then put in enough oil to coat the pan. It should catch on fire. We turn the burner off and douse the flame with kosher salt. Using a rag we rub the salt in to the pan. The salt absorbs the excess oil and sands the pan while coating it. We then place it under cold water. We repeat this whole process 2-3X before using the pan to cook with.
Have never tried the oven method.
After a pan has been seasoned and used it will start to build up carbon deposits, the only way to remove them is to burn the pan out on a high flame and scrape the pan out. Once this is done you reseaon it again with the above method.

[vsvo]

Chef Penn, I will have to try your salt method!

I use the oven method with Crisco (250°F in the oven) because that was the instruction on the skillet when I bought it. It's worked well for almost ten years now, and I always re-season after I use it, because I like to scrub off the carbon. If I don't have time to heat up the oven, I will place the pan on high heat until it smokes ("WTH, what's that burning smell?!?!!" ) them remove from heat and wipe off the fluid that has oozed out. Then I put a small teaspoon of Crisco on it, coat the pan, drain and wipe off excess with a paper towel to leave a thin coating. I then use that paper towel to wipe the underside to coat, then put the pan in the oven to store. Favorite recipe with that skillet is fry an egg sunny side up with a little butter, until the edges and bottom are browned and crisp. Crack some black pepper, add a couple squirts of Maggi and eat with toast.

Last year a relative gave us a set of small pans that came "pre-seasoned." They seemed to be painted with some type of ceramic coating. It's nonstick to a certain extent, but just not the same as a plain pan. I use them and scrub them hard. The coating is finally starting to wear off on the cooking surface and I am now seasoning the bare metal coming through.

[Guy]

Originally Posted by Penn

Seasoning a cast iron pan.
What we do. We place the pan on a burner set on high. It remains there until it starts to smoke. We then put in enough oil to coat the pan. It should catch on fire. We turn the burner off and douse the flame with kosher salt. Using a rag we rub the salt in to the pan. The salt absorbs the excess oil and sands the pan while coating it. We then place it under cold water. We repeat this whole process 2-3X before using the pan to cook with.
Have never tried the oven method.
After a pan has been seasoned and used it will start to build up carbon deposits, the only way to remove them is to burn the pan out on a high flame and scrape the pan out. Once this is done you reseaon it again with the above method.

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