Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Jafa, Initially, I used coconut oil and followed the company's directions. I would have used lard or tallow if I had had any around (very heat-stable fats). Now, I just try to cook greasy stuff in the pans and then I don't wash them. That's right--I just wipe out the pan and scrape off any stuck on bits with my fingernail. I eat lots of bacon, so they seem to be seasoning up pretty quickly. ******************************************** > What do those of you that had an unseasoned iron pan consider the best oil to use to season it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 >I just wipe out the pan and scrape off any stuck >on bits with my fingernail. BTW if you want to save your fingernails, keep an old credit card (or those fake credit cards they send in the mail) next to the sink in a little dish. They work great! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 I really don't know the answer to this but I wonder how long it would take for whatever it is to be replaced by the fats that you use to fry in it? I originally seasoned mine (pre-NT days) with regular shortening, but that's been 10+ years ago and I'm sure by now any residue from that is long gone. I think that any oil/fat is suitable to use to season it as long as it doesn't contain salt. Salt will eat away at the iron, which you don't want of course. Cast iron is my favorite for frying ... I never did like Teflon and I feel like I'm constantly fighting with a regular stainless steel frying pan to keep stuff from sticking. My mother thinks that stainless steel can get a good season on it also, but somehow it doesn't work that way for me. ~ Fern RE: Seasoning an iron pan > The Lodge " pre-seasoned " pan I bought last summer has been great...much > better non-stick qualities than the two I've seasoned myself. Anyone know if > Lodge's " pre-seasoning " is done with a decent fat/oil or with something > yucky? > > Jill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Lard, tallow or wild animal fat was all there was to use in cast iron's heyday. Didn't have any homemade when mine were done so I got store bought lard with preservatives just for that purpose. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 >> Some have said it can take yrs. to get a good non stick coating. I would like to speed this process up. Any hints on how to do this? << Cook bacon every day for a week, leave the drippings in (although you can scoop out the excess, just don't clean the pan). At the end of the week the pan, including the handle LOL, will be seasoned. And so will your stovetop and the walls and the grill on the exhaust fan and the handles on the stove.... My mom bought me a Lodge pre-seasoned pan and I'd also like to know how they season it. I have to say it's the nicest season on a pan I've ever seen. Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Heidi that is brillant. . THANKS!!! Heidi wrote: BTW if you want to save your fingernails, keep an old credit card (or those fake credit cards they send in the mail) next to the sink in a little dish. They work great! Sheryl Illustrations http://dovedesignsrus.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 When I was using cast iron cookware I would wash it in hot soapy water, rinse and dry it thoroughly by setting on a hot burner. While still hot I would scrub olive oil firmly into the pan. (Be careful that you don't burn yourself on the hot pan.) After that I never washed it unless it got really messed up. Just scrubbed it out good with a paper towel and wiped it down with another light coat of olive oil. I used olive oil because, except for butter, that was all that was available that I considered healthy. Judith Alta -----Original Message----- From: Jill_Nienhiser [mailto:jnienhiser@...] I use coconut oil (organic, refined enough that it doesn't smell like coconut---I save the good coconutty stuff for eating). I also leave bacon drippings in as another poster suggested. As for clean, I run it under hot water and use a nylon mesh scrubber...this is mostly necessary when I make scrambled eggs (most days) which is the only thing that really sticks a lot, no matter how much butter I use! The Lodge " pre-seasoned " pan I bought last summer has been great...much better non-stick qualities than the two I've seasoned myself. Anyone know if Lodge's " pre-seasoning " is done with a decent fat/oil or with something yucky? Jill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 >>> Some have said it can take yrs. to get a good >non stick coating. I would like to speed this process up. Any hints on how >to do this? << The " classic " method was to rub it with fat (lard, probably), then bake it in the oven. -- Heidi Quote Link to comment Share on other sites More sharing options...
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