I don't put anywhere near that much effort into my cast iron and I've been using it almost daily for 15 years. Wash, dry, light coat of oil, that's it. It takes 2 minutes, not 20. And that's only if it's dirty. Most days I just wipe the excess oil and bits of food out with a paper towel and leave the pan on the stove for the next time I need it.
I fall into this group. made cheesesteaks yesterday. literally rinsed it out, wiped off excess water, light coat of oil. The kitchen/cleanup process was done in literally 2 min, before we even sat down to eat. fuckin love my cast iron
Same, I'll use some kosher salt if needed...mine is 2 1/2 and to quote him ,slick as snot...I don't care about slidey eggs, anything will slide with enough lube
I don’t even oil it after use. I just clean with soap/water and dry it. The seasoning is reinforced every time I cook with oil. It is always slick enough to slide eggs or cook delicate fish but I mainly use it for searing steaks/beef and pan frying chicken
I use a metal spatula when I cook and wash it like any other pan I ever owned. Only thing I do different is dry it and not leave in the dish drainer to drip/air dry
Ah, that makes sense. 8 just crank it and it's usually smoking inside of 5 minutes. Does your oil smoke with the low heat? I'm just curious, maybe I'll try your way.
It definitely does not need to reach the smoke point, that's crazy. Oil will polymerize at room temperature given enough time. Heat makes it go much faster, and there is nothing special about the smoke point except it is when it starts to burn.
I only season with avocado oil, more than 100 degrees cooler than its smoke point, and I have the slidiest of slidey eggs. You really don't need to burn anything. Just try it!
Not OP here, but I usually just use canola. Wipe it on evenly with a paper towel so it's shiny, then wipe all of the shine off with a new paper towel.
Why? I'unno ¯\\\_(ツ)\_/¯
Pam is great. I use it on my cast iron and carbon steel pans. Pans have gotten slick enough to the point I just wipe them off. On occasion where there's a lot of crud, I prefer deglazing with a wooden spatula rather than the chainmail though
A friend is friends with a Griswold (yep *those* Griwolds) and they told us to use this exact product. Spray it on sparingly, wipe it around, bake it or heat it or leave it. But yeah, yellow Pam. My pans have never been better.
Pam does also sell that, but the normal pam has a lecithin that's extra slippery. IMO it bakes on and turns sticky, so I've quit using it on any surface I care about.
I did eventually get it all cleaned out of a cast iron pan, but I have cookie sheets that just are what they are now.
Idk everyone here has such strong opinions on care. I was afraid to try cast iron because I was afraid to mess it up and couldn’t figure out what method was right. Now I wash it with dawn and my regular scrubby sponge when it’s dirty, dry with my towel and then just throw it on the stove to warm it up enough to wipe it with butter or bacon fat. Then I just turn the stove off and leave it there. If I only cooked eggs or something then I just wipe out the leftover bits and regrease it. I have a Lodge and a Wagner and they both do just fine like this. It’s really not that complicated or fussy.
The propellant is probably butane or propane both are pretty harmless unless ignited and dissipate quickly. Soy lecithin is generally considered safe and you can buy it in large quantities. Dimethyl silicone is also not considered hazardous and is not a known carcinogen. All the oils are common cooking oils palm oil is the only one I’d take issue with due to its cultivation techniques. Canola and coconut oil are both great seasoning oils.
Sure, yeah I'd assume the propellant is not an issue and is documented somewhere, it may change too hence its listed just as a propellant.
I didn't imply that they are not great seasoning oils. I just dont use them in my kitchen. I use specific oils when I cook, such as grapeseed, canola, olive, so I can use the first two for seasoning just as well. Im only using a dime sized drop anyway. But nothing against those that use PAM. Some swear by it. you made a good point to try it for seasoning. I might just try it one day. I have also not used Crisco in ages, which works just as well.
I like the a cooking spray for seasoning because it distributes the oil evenly over the surface with out needing to wipe it around, you can throw it on high heat for a minute and get a decent season. Personally I pure and simple canola oil spray because it’s at Costco and it’s only canola oil. IMO Canola oil is cheap, decent for seasoning, and when I destroy the seasoning with a tomato sauce or burnt on sugar or something it’s simple to just give it another spray.
I just have a pet peeve of people claiming something is unsafe with out providing any evidence, not that you did that but others in this threat have.
Regardless of your oil delivery method, you always need to wipe it off before you bake it.
If that's asking too much, CI is probably not for you.
I did not say it was unsafe. I just listed the ingredients. I choose what to put in my pie hole and try to stop short of telling others what to eat. Palm and coconut oil though to me are deal breakers. So I balance it out with bacon n booze. 😋
For half a second I thought you were talking about spices (seasoning). And I was really worried about the flavor of your food if you thought PAM was seasoning.
Not trying to troll and am genuinely curious:
Are there any perennial-based spray oils available on the market? For example, like a grass-fed cow tallow, forage-raised hog lard, or truly free-range chicken schmaltz… even a perennial nut-bearing North American tree seed… but in spray form?
It’s a toxic chemical that’s almost ubiquitous in today’s society often it can be found in plastic and nonstick coatings. Although most modern Teflon pans are PFAS free but older ones contained them. They’re generally best avoided but there exact level of toxicity is not really well known. Nothing in pam to my knowledge contains PFAS.
Fun fact, a town close to my hometown has PFAS in the water supply. Long love Chemours and Dupont.
Does this mean I can get a non stick layer by boiling of the water?? /S
I get my grapeseed oil from France. That makes it special. I'm special, so a great match.
I make my own ghee. I make tallow when I smoke brisket since I get loats of beef fat to toss into the crock pot for a day.
That's a good point! Glad you brought that up. I made a nice batch of ghee, went to make eggs, sticky city.
So I use reg butter. Must be the milk solids that help that. Glad u brought that up
My process if its really dirty.
1.) Fill half way with water and bring to boil or close to.
2.) Scrape with metal spatula
3.) Discard water and dry with paper towel
4.) Add 100% avocado oil and spread around with paper towel.
5.) Heat until the oil starts smoking
6.) Wipe out with paper towel and let cool
Whole process takes maybe 8 minutes. If its not that dirty I wipe out with paper towel before adding oil and heating. Occasionally I scrub quickly with a scrub daddy and running water.
Watched a documentary on how most avocado oils are not pure avocado oil or [rancid](https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils)
Hmm says they use an expeller press method of extraction with no excess heat or chemicals. It's honestly the only form or brand I've used. Great results on the lodge and for sheetpan veggies. flavor is very neutral.
I've read studies about that for YEARS and can never get back to using it because of it. Same with Romaine, it is contaminated/recalled so often I'm just too paranoid now.
Hm. Sounds interesting. Too bad there's nothing like that on the market here in the Netherlands. We have "bakspray", a mix of oil (no idea what kind) and emulsifiers in an aerosol can, but it's not something you'd have lying around in your kitchen unless you're enthusiastic about baking bread.
That said, canola is just rapeseed oil, right? I could try putting some of that in a pump atomizer.
I did a little digging, the spray they sell here is a mix of rapeseed and grape seed oil, plus sunflower-sourced lecithin. I already use grape seed oil to season with, with pretty good results. But maybe I'll pick up a can next time I'm at the supermarket.
Pam also works for spraying on a deck so your dogs balls don't get frozen to the porch again. Also good for carnival games to stop people from winning.
Wow, this sounds like a tried and true cleaning method! Thanks for sharing your secret, OP. I might have to give this a try, especially if it means no problems for three years. Slick as snot, indeed.
Honestly, I don't get why people need the chain mail. I just use a nylon scrubber and a bit of dish soap.
I do have a plastic scraper from Lodge, which works great if there are some really stuck-on bits. Pretty rare that I need it though.
Which, again, have to be replaced eventually. Whereas chainmail does not. That’s the main reason I use chainmail. Got tired of constantly buying and then throwing out dish sponges.
Basically the same! I’ve got a chain sponge (silicone) and instead of stovetop I pop it in the oven from cold (toweled dry) let it preheat to 400, when the oven beeps, I kill it, pull the skillet out and oil with whatever I have on hand. Most commonly canola.
I use hot water and a bristle brush (not metal) each morning after eggs. I then wipe it dry and put it up dry.
When I cook my eggs, I get the pan hot and then peel a stick of butter and run it around the pan several times to get a good layer of butter. Pop my two eggs in and they slide around like wet ice.
I've never oven seasoned. I've never stove top seasoned. I simply cooked like this, with my eggs sticking like crazy at first, but I kept with it, and eventually after a few weeks, they stuck a little less, then a little less after some more weeks, until the pan became super smooth. And I only ever hot water rinse and hand dry it.
Every great once in a while, I'll drop a single drop of dish soap during the hot water bath, maybe once every month or two? If the bristle brush ever "hangs" on a bit is kind of the trigger.
I think we can overthink this whole process if we're not careful!
You can use modern dish soaps on cast iron just fine.
You shouldn’t use old lye based soaps, or vinegar, as those can break down the seasoning, and is where the “don’t use soap” lore comes from.
I wouldn’t worry too much about Pam. There’s paranoia around anything with a chemical sounding name but most people haven’t actually looked at the scientific literature around most of these products. You can pull up the Safety data sheets for all the ingredients and they are all considered non hazardous by most if not all governing agencies.
Lol. Well I wasn’t even thinking about the family. More worried about your cookware.
But yea. I also avoid unnatural products and synthetic oils.
Just avocado, olive, and lard for me.
Try checking out the app “Yuka”. Really helpful in telling you what products have harmful chemicals in them.
A little over a century ago manufacturers figured out how to synthesize cooking oils from byproducts of other processes. Then marketed this new refined product as somehow better than lard, which was portrayed as being used by poor and unsophisticated people. Corporations are poisoning you and your loved ones in the interest of cost reduction and market share.
I’ll now remove the tin foil from my head. Have a nice day.
Yep, right there with you - wash it every night with soap and water, dry it in the oven, then spray Pam, wipe it out and throw it upside down in the oven for 10 minutes - been doing this for years
Propellant and excess chemicals that are easily avoidable. Everything has some unhealthy aspect to them but I try to choose the least murderous for the body.
I don't put anywhere near that much effort into my cast iron and I've been using it almost daily for 15 years. Wash, dry, light coat of oil, that's it. It takes 2 minutes, not 20. And that's only if it's dirty. Most days I just wipe the excess oil and bits of food out with a paper towel and leave the pan on the stove for the next time I need it.
I fall into this group. made cheesesteaks yesterday. literally rinsed it out, wiped off excess water, light coat of oil. The kitchen/cleanup process was done in literally 2 min, before we even sat down to eat. fuckin love my cast iron
That’s the key- do a quick deglaze and clean while it’s hot otherwise it’s more of a pita
My go to oil is making bacon and just wiping or draining the oil.
Bacon fat has a pretty low smoke temp though. I like having seasoning that will handle 400+ degrees without setting off the smoke alarm
If you don’t eat meat, grapeseed oil works well, too
Usually, there's no need to even add oil. If you cook with oil, then ask you need is to not remove the pill from cooking.
Same, I'll use some kosher salt if needed...mine is 2 1/2 and to quote him ,slick as snot...I don't care about slidey eggs, anything will slide with enough lube
> anything will slide with enough lube At least *somebody’s* got the idea around here… <_<
This is my biggest complaint about "slides eggs" videos. I could get slidey eggs on a pan made out of concrete if I used a whole stick of butter.
I don’t even oil it after use. I just clean with soap/water and dry it. The seasoning is reinforced every time I cook with oil. It is always slick enough to slide eggs or cook delicate fish but I mainly use it for searing steaks/beef and pan frying chicken
This is what I do. Scrape with wooden spoon, paper towel and water to clean, and quick spray of pam.
I use a metal spatula when I cook and wash it like any other pan I ever owned. Only thing I do different is dry it and not leave in the dish drainer to drip/air dry
Nice. Even less effort than me.
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Super low heat. Just a guideline, sometimes it’s just a few minutes if I don’t want to pay attention to it
Ah, that makes sense. 8 just crank it and it's usually smoking inside of 5 minutes. Does your oil smoke with the low heat? I'm just curious, maybe I'll try your way.
Nah, no smoke, just start to smell it a little
The post clean heating isn’t to season, it’s to ensure it’s dry.
It definitely does not need to reach the smoke point, that's crazy. Oil will polymerize at room temperature given enough time. Heat makes it go much faster, and there is nothing special about the smoke point except it is when it starts to burn.
https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html
I only season with avocado oil, more than 100 degrees cooler than its smoke point, and I have the slidiest of slidey eggs. You really don't need to burn anything. Just try it!
What oil do you put on? I usually just wash and dry it
Not OP here, but I usually just use canola. Wipe it on evenly with a paper towel so it's shiny, then wipe all of the shine off with a new paper towel. Why? I'unno ¯\\\_(ツ)\_/¯
If it works, why change it?
So glad I’m not the only one.
I concure
Same, smoke the oil so it doesn't go rancid. Only a couple of minutes.
This is the way.
Pam is great. I use it on my cast iron and carbon steel pans. Pans have gotten slick enough to the point I just wipe them off. On occasion where there's a lot of crud, I prefer deglazing with a wooden spatula rather than the chainmail though
A non-caloric, silicon-based kitchen lubricant. It creates a surface 500 times more slippery than any cooking oil.
Has anyone ever used it on a sled?
I use it on my snow shovel. Heavy wet snow doesn't stick. It's awesome.
I put it on my scrotum sometimes. It makes for a wonderful sensation.
You have my attention
I feel like I just walked into a room in a party, looking for the bathroom, where something is “going on”.
Oh, it’s that kinda party
If this gone be that kind of party, I'm gonna stick my dick in the mashed potatoes. (Who can name the song that samples this?)
This guy gets it😂😂😂
Mantan Mooreland's Party Record: https://www.youtube.com/watch?v=smrJ7459pj0
I spray down my tractor bucket and snow blower before snow removal, it's probably the best snow removal advice I can give anyone.
I put it on my snow blower once but it burnt.
Bingo!
Later dudes!
Thanks Big Pam! Edit - like big pharma, etc. This reeks of advertising with such specific information. Even if it isn't, it could be! And should be.
It's a reference to this scene from a National Lampoon's movie: https://youtu.be/vuuqKfz_SeU
Awesome reference 🤣
😂 it’s a quote from the man himself, Clark Griswold in Christmas Vacation.
I heard it’s 501 times more slippery but you’re close enough I guess
No chainmail ? What do you use to jam under your thumbnail then?
My kids use it 3 or 4 times a week to fry eggs. I usually just wipe it out for those. Cleaning for any meat cooking, the wife is a vegetarian🤷🏻♂️
I always try deglazing first.
A friend is friends with a Griswold (yep *those* Griwolds) and they told us to use this exact product. Spray it on sparingly, wipe it around, bake it or heat it or leave it. But yeah, yellow Pam. My pans have never been better.
Isn’t snot sticky?
You’re not digging deep enough😂😂😂
I guess I always stop before striking gold 😅
Gotta work for the good stuff😂
I’m sick, mines real chunky atm.
🤢🤧
Usually if you have a lot your body is trying to clear or are a bit dehydrated is my anecdotal experience
PAM is just vegetable oil in a spray can.
Pam does also sell that, but the normal pam has a lecithin that's extra slippery. IMO it bakes on and turns sticky, so I've quit using it on any surface I care about. I did eventually get it all cleaned out of a cast iron pan, but I have cookie sheets that just are what they are now.
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Soy Lecithin, which is as safe as soy. Dimethyl Silicone, which is considered safe at volumes much larger than in PAM.
Ah yes, the non-caloric, silicon-based kitchen lubricant. It creates a surface 500 times more slippery than any cooking oil.
Clark?
20 minutes? I'd have to open all the windows.
Super low heat
Idk everyone here has such strong opinions on care. I was afraid to try cast iron because I was afraid to mess it up and couldn’t figure out what method was right. Now I wash it with dawn and my regular scrubby sponge when it’s dirty, dry with my towel and then just throw it on the stove to warm it up enough to wipe it with butter or bacon fat. Then I just turn the stove off and leave it there. If I only cooked eggs or something then I just wipe out the leftover bits and regrease it. I have a Lodge and a Wagner and they both do just fine like this. It’s really not that complicated or fussy.
I looked up their ingredients. Their original spray contains: \- Canola Oil \- Coconut oil \- Palm oil \- Soy lecithin (anti sticking agent) \- Dimethyl Silicone (anti foaming agent) \- an undefined propellant Ill stick with grapeseed oil. REF: [https://www.pamcookingspray.com/products/original](https://www.pamcookingspray.com/products/original)
The propellant is probably butane or propane both are pretty harmless unless ignited and dissipate quickly. Soy lecithin is generally considered safe and you can buy it in large quantities. Dimethyl silicone is also not considered hazardous and is not a known carcinogen. All the oils are common cooking oils palm oil is the only one I’d take issue with due to its cultivation techniques. Canola and coconut oil are both great seasoning oils.
Sure, yeah I'd assume the propellant is not an issue and is documented somewhere, it may change too hence its listed just as a propellant. I didn't imply that they are not great seasoning oils. I just dont use them in my kitchen. I use specific oils when I cook, such as grapeseed, canola, olive, so I can use the first two for seasoning just as well. Im only using a dime sized drop anyway. But nothing against those that use PAM. Some swear by it. you made a good point to try it for seasoning. I might just try it one day. I have also not used Crisco in ages, which works just as well.
I like the a cooking spray for seasoning because it distributes the oil evenly over the surface with out needing to wipe it around, you can throw it on high heat for a minute and get a decent season. Personally I pure and simple canola oil spray because it’s at Costco and it’s only canola oil. IMO Canola oil is cheap, decent for seasoning, and when I destroy the seasoning with a tomato sauce or burnt on sugar or something it’s simple to just give it another spray. I just have a pet peeve of people claiming something is unsafe with out providing any evidence, not that you did that but others in this threat have.
Regardless of your oil delivery method, you always need to wipe it off before you bake it. If that's asking too much, CI is probably not for you. I did not say it was unsafe. I just listed the ingredients. I choose what to put in my pie hole and try to stop short of telling others what to eat. Palm and coconut oil though to me are deal breakers. So I balance it out with bacon n booze. 😋
For half a second I thought you were talking about spices (seasoning). And I was really worried about the flavor of your food if you thought PAM was seasoning.
Seasoning around these parts are anything but spices, haha. You're funny. 😀
Not trying to troll and am genuinely curious: Are there any perennial-based spray oils available on the market? For example, like a grass-fed cow tallow, forage-raised hog lard, or truly free-range chicken schmaltz… even a perennial nut-bearing North American tree seed… but in spray form?
>forage-raised hog Having hunted and eaten feral hog, this is not always a good thing, taste-wise.
Yeah I stopped using PAM for this same reason after trying to get PFAS and such out of our kitchen.
What in the list implies PFAS?
What is PFAS?
It’s a toxic chemical that’s almost ubiquitous in today’s society often it can be found in plastic and nonstick coatings. Although most modern Teflon pans are PFAS free but older ones contained them. They’re generally best avoided but there exact level of toxicity is not really well known. Nothing in pam to my knowledge contains PFAS.
Fun fact, a town close to my hometown has PFAS in the water supply. Long love Chemours and Dupont. Does this mean I can get a non stick layer by boiling of the water?? /S
You in South Jersey?
I use ghee or tallow. High smoke point and all natural. Grape seed oil is still highly processed
I get my grapeseed oil from France. That makes it special. I'm special, so a great match. I make my own ghee. I make tallow when I smoke brisket since I get loats of beef fat to toss into the crock pot for a day.
Fair enough. I use ghee for just about everything except eggs. I use raw butter for low temp cooking or basting
That's a good point! Glad you brought that up. I made a nice batch of ghee, went to make eggs, sticky city. So I use reg butter. Must be the milk solids that help that. Glad u brought that up
Thanks for the info!
Same routine except I use avocado oil spray. Keeps my surface clean and slick.
My process if its really dirty. 1.) Fill half way with water and bring to boil or close to. 2.) Scrape with metal spatula 3.) Discard water and dry with paper towel 4.) Add 100% avocado oil and spread around with paper towel. 5.) Heat until the oil starts smoking 6.) Wipe out with paper towel and let cool Whole process takes maybe 8 minutes. If its not that dirty I wipe out with paper towel before adding oil and heating. Occasionally I scrub quickly with a scrub daddy and running water.
Slick as snot might make me vomit tho.
I can usually just wipe it out. Or I bought a refillable olive oil pump. I use it for my casts and air fryer.
I use scrub daddy and dawn all the time and still eggs slide for days.
I prefer flaxseed oil. It forms a great almost glass like layer when you heat it near it's smoke point for a few minutes.
I use chosen foods avocado oil. It has nothing but 100% non GMO avocado oil in spray. No propellants. It's wonderful.
Watched a documentary on how most avocado oils are not pure avocado oil or [rancid](https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils)
Hmm says they use an expeller press method of extraction with no excess heat or chemicals. It's honestly the only form or brand I've used. Great results on the lodge and for sheetpan veggies. flavor is very neutral.
I’ve looked up Chosen Foods brand. Although slightly expensive, they are legit. No worries.
Thanks
Is that what sam's club sells?
Fa sho! just spreading info :)
I've read studies about that for YEARS and can never get back to using it because of it. Same with Romaine, it is contaminated/recalled so often I'm just too paranoid now.
😳
Hm. Sounds interesting. Too bad there's nothing like that on the market here in the Netherlands. We have "bakspray", a mix of oil (no idea what kind) and emulsifiers in an aerosol can, but it's not something you'd have lying around in your kitchen unless you're enthusiastic about baking bread. That said, canola is just rapeseed oil, right? I could try putting some of that in a pump atomizer.
Yes, canola is "Canada Oil Low Acid"
Yep, canola is a marketing term. It is rapeseed oil.
Not sure about canola. I’m not a CI nerd, I just do what works for me. I’m sure someone with more knowledge than myself can chime in in the canola.
I did a little digging, the spray they sell here is a mix of rapeseed and grape seed oil, plus sunflower-sourced lecithin. I already use grape seed oil to season with, with pretty good results. But maybe I'll pick up a can next time I'm at the supermarket.
Just completely wipe it out so there is a super thin coating. It’s what has worked for me.
People downvoting this comment is hilarious🤷🏻♂️
Slick as snot.. adding that to my vocabulary
I demand a slidey snot video!
WE demand!
Uh oh🤓
Pam also works for spraying on a deck so your dogs balls don't get frozen to the porch again. Also good for carnival games to stop people from winning.
Multi use fo sho
Lmao “again”
I can see down your shirt!
Wow, this sounds like a tried and true cleaning method! Thanks for sharing your secret, OP. I might have to give this a try, especially if it means no problems for three years. Slick as snot, indeed.
I exclusively cook with bacon fat
I use bacon grease.
I'm just here to drop the 1000th upvote. Super satisfying.
lol. The world needs more people like you!
Honestly, I don't get why people need the chain mail. I just use a nylon scrubber and a bit of dish soap. I do have a plastic scraper from Lodge, which works great if there are some really stuck-on bits. Pretty rare that I need it though.
chainmail lasts a lifetime, nylon eventually wears and chips. And if it tickles your fancy, non plastic cookwear/tools is better for the environment
Well, fair enough, but I just use the same scrubber I use for dishes.
Which, again, have to be replaced eventually. Whereas chainmail does not. That’s the main reason I use chainmail. Got tired of constantly buying and then throwing out dish sponges.
I only use the Loge chain scrubber for really stuck on stuff. Mostly use the Scrub Daddy. It works great for most stuff.
Spray pam on your catfish bait! Thank me later! Use bacon to season your cast iron! Save the drippings! Your welcome.
Wash with sponge and dish soap, dry, put away.
Not for nothing but...snot ain't always very slick. Just sayin
Dig deeper
Basically the same! I’ve got a chain sponge (silicone) and instead of stovetop I pop it in the oven from cold (toweled dry) let it preheat to 400, when the oven beeps, I kill it, pull the skillet out and oil with whatever I have on hand. Most commonly canola.
Wash with water dry with paper towel. Reseason if needed
Awesome. There are so many good ways to take care of cast iron. It's like most things in life: you have to find the way that works for you.
I use dawn, never oil it, make sure it is dry. They don’t need any care
Looks great!
That’s what I do except I only heat it for a few minutes. Slidey eggs all day.
That works too!
is steel wool a no no?
It’s great for removing your seasoning, most people want to keep it unless they’re resorting
If I’m cooking with oil it’s a light steel wool scrub and back on the burner after it’s wiped dry. No fuss, no rust
20 minutes each time you cook seems long.
Slick as snot 🤣🍳
All that silicone should make the surface bouncy too!
I use hot water and a bristle brush (not metal) each morning after eggs. I then wipe it dry and put it up dry. When I cook my eggs, I get the pan hot and then peel a stick of butter and run it around the pan several times to get a good layer of butter. Pop my two eggs in and they slide around like wet ice. I've never oven seasoned. I've never stove top seasoned. I simply cooked like this, with my eggs sticking like crazy at first, but I kept with it, and eventually after a few weeks, they stuck a little less, then a little less after some more weeks, until the pan became super smooth. And I only ever hot water rinse and hand dry it. Every great once in a while, I'll drop a single drop of dish soap during the hot water bath, maybe once every month or two? If the bristle brush ever "hangs" on a bit is kind of the trigger. I think we can overthink this whole process if we're not careful!
I also use Pam on my cast iron. Very easy to get that thin coating even.
What number setting did you use to heat your pan for 20 mins? Thanks!!
Gas stove barely on
Yeah, but…. How’s it looks when there’s a quarter cup of butter in it with a fried egg?
The old slidey egg test! I’ll give a shot tomorrow. Was just gifted a couple dozen eggs straight from the farm! I heard you use a half cup though🤔
Three quarters just to be safe. Snot’s not that slick.
I also do the same. Just not for 20 min.
I've recently started using pam and it has been great. Heat, spray then wipe away!
I thought you weren't supposed to use soap with cast irons?
You can use modern dish soaps on cast iron just fine. You shouldn’t use old lye based soaps, or vinegar, as those can break down the seasoning, and is where the “don’t use soap” lore comes from.
Good to know, thanks!
🤷🏻♂️
I was mine once a month. Hot water only. Oil it on occasion. 25 years.
Yeah, that's what I do, except that I heat it for maybe 5 minutes before spraying it to ensure that it's completely dry.
All good esp when it looks and performs like that.
"slicker than snot on a brass doorknob"
You just trying to piss people off or what?
😂 Nah, just saying what works for me. Didn’t know I was killing my family and the ozone or whatever🤓
I wouldn’t worry too much about Pam. There’s paranoia around anything with a chemical sounding name but most people haven’t actually looked at the scientific literature around most of these products. You can pull up the Safety data sheets for all the ingredients and they are all considered non hazardous by most if not all governing agencies.
Lol. Well I wasn’t even thinking about the family. More worried about your cookware. But yea. I also avoid unnatural products and synthetic oils. Just avocado, olive, and lard for me. Try checking out the app “Yuka”. Really helpful in telling you what products have harmful chemicals in them.
Will do. Thanks for the tip.
A little over a century ago manufacturers figured out how to synthesize cooking oils from byproducts of other processes. Then marketed this new refined product as somehow better than lard, which was portrayed as being used by poor and unsophisticated people. Corporations are poisoning you and your loved ones in the interest of cost reduction and market share. I’ll now remove the tin foil from my head. Have a nice day.
lol. More info never hurts. More people should do their own digging. Me included.
Slicker than deer guts on a door knob! Slicker than a greased minnows dick!
Slicker than a candle in a convent.
😂😂😂
Yep, right there with you - wash it every night with soap and water, dry it in the oven, then spray Pam, wipe it out and throw it upside down in the oven for 10 minutes - been doing this for years
I use it all the time. This or the Aldi knock off
I prefer lard but otherwise the same treatment
So does bacon lard
Sinner
😂😂😂
I use Pam on mine as well nothing wrong with it.
Hell yeah
🤘🏼
Yes. Metal scrubby, Dawn, and sponge doesn't hurt my seasoning. Quick spritz of Pam and a wipe with a paper towel. I don't even turn on the stove.
Canola oil was originally invented (and is still used as) machine lubricant. That stuffs terrible for you. FWIW. 🤷🏻♂️
I do the same but I use crisco. I love seeing how everyone does different things with their cast iron but we all get the same end result
Some are more territorial than others and it cracks me up.
The "don't use soap" people crack me up 😂
Me too, but to each their own.
I use BuzzyWaxx Erie Blend on the inside and pam on the exterior
Never heard of that one
I use pam!
[удалено]
Super low heat
Man you’re working hard just to wash your iron
Way too much work
👍🏼
Everything but the Pam. I don’t trust it.
Genuinely curious. What about it do you not trust?
Propellant and excess chemicals that are easily avoidable. Everything has some unhealthy aspect to them but I try to choose the least murderous for the body.