We need a definition - "Seasoning" cast iron

[Cabin Fever]

When you're asked the question, "What do you season your cast iron with?" from what perscpective do you interpret and answer the question?

Does "seasoning" mean to you the process of giving your cast iron that original base coat which many times consists of coating the iron with oil or grease and then baking it in the oven?

Or, do you consider "seasoning" to be the application of a protective coating of oil/grease applied just before putting the piece away in the cupboard?

[bill not in oh]

Yes...

[SteveD(TX)]

I think the first question is the one that deals with seasoning specifically. The second one about the coat of oil you wipe on before putting the pan away, has to do more with "protecting" the seasoning.

[bonnie in indiana]

Bill in OH has the right answer.
To give more of an explaination: I don't think it is either/or but the answer is both.

Seasoning is ::::the aging and preparing that skillett for that FIRST TIME; and then the continual protection of the SEASONING--EACH TIME.

It is one of those things that makes perfect sense when you have grown up with it.

[Cabin Fever]

So, when a person asks "What do you season your cast iron with," I guess that I would have to give two answers.

Generally, we'll use Crisco or Lard do the base coat seasoning and then use an oil to do the continual protective seasoning.

[paulaswolfpack]

Well I was growing up my niebor lady would season hers with her husbands Head,because he was a drunk most of his young life then sobered up, and that the truth.

Originally Posted by Cabin Fever

So, when a person asks "What do you season your cast iron with," I guess that I would have to give two answers.

Generally, we'll use Crisco or Lard do the base coat seasoning and then use an oil to do the continual protective seasoning.

Pretty much.

I don't cook with lard very often, but I do like it for seasoning a piece of iron. I do cook with oil and that's what I'll use to give an already seasoned pan a thin wipe down when it needs it.

.....Alan.

[Cyngbaeld]

Depends on what oil you use. Some of them, like canola, can make your pan sticky when it builds up.

[fixer1958]

What is the procedure for when you get a new skillet and need to season it?

[Cyngbaeld]

Wash with soap and HOT water to get manufactuing junk off, then dry and slather with lard or shortning and put in a slow oven over nite.

[pourfolkes]

I just received a whole set of cast iron from my sister in law. I have never used it before so I am cast iron challenged...lol So, when you say to slather it with lard, is that inside and outside, as in the whole thing? What is the correct way to clean them after cooking? Further, what kind of oil is best to coat them with before you store them? Geez, I must sound like a moron, but I really have no experience with cast iron.... I understand, however that there is nothing like cooking or frying with it. Thanks for the information.

[Beeman]

Seasoning to me always meant the initial baking with oil or Crisco. Cleaning is usually just water and drying on the stove to prevent any rust thereby not needing oiling. We don't oil after each use. Then if and or when you screwed up and caused rust you might clean and season again. Seasoning is also done after a piece has years of built up crud on the outside. you either burn it in a fire or place it in a self cleaning oven and run a cleaning cycle. You would then season the piece.

[dhaley]

We built a fire yesterday to clean ours. I like to clean mine once a year to get all the crud off the outside.

[reese]

Seasoning to me means anytime you use fat of choice in empty pan. I generally don't "season" it after washing unless what I cooked was acid base, and then I just put fat (either lard or coconut oil usually) in it after it's done drying, and let it set with the fat in it on the store until I wipe it out and put it away. I hang my pans from my bakers rack, so not fond of oily pans up against my wall.

Reese

[beowoulf90]

Ok this should be easy to answer Or so I hope....

Originally Posted by Cabin Fever

Does "seasoning" mean to you the process of giving your cast iron that original base coat which many times consists of coating the iron with oil or grease and then baking it in the oven??

This is the first seasoning of any new cast iron or any cook ware that hasn't been used in years, or cook ware that hasn't been maintained.

Originally Posted by Cabin Fever

Or, do you consider "seasoning" to be the application of a protective coating of oil/grease applied just before putting the piece away in the cupboard?

This is the seasoning that maintains the first seasoning.

When asked how we season our cast iron skillets, dutch ovens and such, we always assume they are refering to new or cook ware that hasn't been maintained. We are normally correct in this assumption.

We cook on 2-15 inch skillets and 2 large dutch ovens about 2 weekends a month during the spring, summer, fall. We also use smaller cast iron at home.

Hope that helps...

[ceresone]

You do know, dont you, that the old-timers didnt believe in washing cast iron? you just wiped it clean, course, then, they had a wood cook stove to set it on the back of--

[wyld thang]

I just scrub it with water if it needs it(soaking gets it off), otherwise I wipe out the bits and leave it. If it's looking a little dry I cook bacon in it...

[Last Wolf Stand]

I like to use solid Crisco shortning to season my pans. When I use them I will let the pan heat up and then wipe it out with paper towels. I then use a paper towel to coat with bacon grease then cook on it. After done wipe out and put it into the oven and preheat to 400, when the buzzer goes off, I shut it off and leave the pan(s) in it and leave them there until needed again.
As I make buiscits, corn bread, cakes and all fried foods in them often even eggs and hot cakes don't stick.
The taste of iron skillet cooking I believe can't be beat, besides the Teflon or whatever a coated pan uses begins to break down can (if injested) remain in your system which can be very harmful to you. (So I've heard)
LWS

[BasicLiving]

Originally Posted by pourfolkes

I just received a whole set of cast iron from my sister in law. I have never used it before so I am cast iron challenged...lol So, when you say to slather it with lard, is that inside and outside, as in the whole thing? What is the correct way to clean them after cooking? Further, what kind of oil is best to coat them with before you store them? Geez, I must sound like a moron, but I really have no experience with cast iron.... I understand, however that there is nothing like cooking or frying with it. Thanks for the information.

Just put the lard or shortening on the inside only. Wipe it on with a paper towel. I season mine in the oven - at about 300 degrees. After about half an hour, I take it out and wipe with a paper towel to remove the grease that has melted an is sitting in the pan. Then I put it back in for another 30 minutes. After that, when I use it, I wash it if food is stuck in it (I just wipe it out if it isn't stuck) and then I put a light coat of lard on it (inside only) with a paper towel before storing it.

Hope this helps.

Penny

[Paul Wheaton]

I always thought "seasoning" is the layers of petrified fat on the pan. It gets there through lots of different ways.