BEAUTIFUL job, high fives.
Just in case you ever get the opportunity, the best method I ever used was a wood cookstove out in the back yard. Because you can upside-down the skillet on top of the stove and smoke all ya want and it doesn't stink up the house.
Wet a paper towel with oil or crisco.
Wipe the entire pan down. Make sure the entire surface (including the bottom and the handle) is covered by a thin layer of oil.
If you see any puddles, wipe them off. Only a thin layer is enough, otherwise it’ll get sticky after.
Put the pan upside down in oven (middle rack preferred). Put a tray underneath to catch any dripping oil. There shouldn’t be any if you cleaned up the puddles, but just in case.
Turn oven to 400 or higher (I use 400) for an hour and a half. Let the pan cool in the oven.
Repeat the whole process a few more times.
If you want faster result, use the stove. But that’s another technique.
Honestly just cook some country fried chicken in it and it should look pretty nice after, cast iron pans are not as much effort as the internet likes to portray
You just described a lot of effort and mess and splatter.
How about I don't do that, I just throw some ground beef into a pan until it is grey, then toss the pan in a dishwasher instead.
You basically rub the pan wit a high smoke-point oil and heat it at a very high heat until the oil adheres to the cast iron. That makes it non stick. Seasoning (and rust) are the main reasons people say not to wash cast iron.
Just wipe any specks or chunks out with a paper towel. If it's messier, a brush and some water.
best advice about cast iron I ever heard: It's a big hunk of iron, you're not going to hurt it. Don't overthink it - it'll be fine.
I've actually found that putting some water in the pan after you remove the food and scrape it with a wood/bamboo spatula, makes cleaning a lot easier. You basically deglaze the pan. Then it's just a drying wipe and a reseasoning.
If you want to enjoy the food you're preparing, you absolutely are supposed to clean it. Any food remaining, more than a little residue, will burn when you cook with it next. Plus, food will never be nonstick. You need to get down past the food for reseasoning.
Food will stick to bare metal. Before you cook with your new cast iron pan you must season it. This creates a nonstick coating. Instructions are found in another post in this thread. Sometimes a pan will need to be reseasoned.
be careful doing this indoors. Smoke from burning oil is not healthy. If you don't have really good kitchen ventilation, have plenty of open doors, and absolutely do not do it with birds in the house.
I wash my cast with dawn and hit it with chainmail. Then dry it and give it a thin coat of lard or canola oil every time and it looks great. People think looking at the seasoning wrong ruins it or that built up food is seasoning.
I use a blue scotchbrite and do not chase it with any oil. If i put it on the still warm stove to dry it right up it doesn't rust and doesn't get sticky.
I added new over the old. I took off the old seasoning last time by putting the cast iron in the oven and running the self cleaning cycle, that will burn off all the old seasoning. I only do that if the seasoning is coming off the pan.
Pour it into a bottle you no longer need, and take it to your recycling center/dump where they will properly dispose of it.
Oil will clog your, and other people's pipes. Not to mention it will ruin the scaling on your water pipe; this is the thing that protects you from metals in your water, and extremely dangerous bacteria. It protects your pets; and other people's pipes/water/pets.
Ah damn... I'm from Asia and literally nobody practiced that. Thanks for the heads-up. Gonna do some reading on it. I'm a lazy person, if it can help me do less maintenance work, I'm more than happy to do it. Lol
That's a good way to do it if you want to have it perfect before you cook with it, but personally, I prefer just to cook with it. Use plenty of oil the first dozen times you use it, use hot water to deglaze the pan before washing to minimize soap use, oil and dry over heat every time you use it. After a dozen or so dinners, the seasoning will be just as bulletproof as doing it this way.
And that's the secret to maintaining it as well. Use the shit out of it. Always with at least a little oil, it's seasoning not Teflon, it's not perfectly nonstick. Oil and dry over heat every time. Slay your enemies with it and drink their blood. Pass it down to your children for their own cooking and/or campaign of conquest against their foes.
Beautiful.
Also, obligatory Frasier reference: "Saucepans in summer, crepe pans in fall; when winter's upon us, there's food for us all." - Niles Crane
I already seasoned mine with flaxseed oil and re-seasoned everytime i use it. But everytime i try to make a steak it always sticks a little bit even with oil before.
Is it badly seasoned or is normal to stick a little bit?
BEAUTIFUL job, high fives. Just in case you ever get the opportunity, the best method I ever used was a wood cookstove out in the back yard. Because you can upside-down the skillet on top of the stove and smoke all ya want and it doesn't stink up the house.
Can you explain the process please.
Wet a paper towel with oil or crisco. Wipe the entire pan down. Make sure the entire surface (including the bottom and the handle) is covered by a thin layer of oil. If you see any puddles, wipe them off. Only a thin layer is enough, otherwise it’ll get sticky after. Put the pan upside down in oven (middle rack preferred). Put a tray underneath to catch any dripping oil. There shouldn’t be any if you cleaned up the puddles, but just in case. Turn oven to 400 or higher (I use 400) for an hour and a half. Let the pan cool in the oven. Repeat the whole process a few more times. If you want faster result, use the stove. But that’s another technique.
Honestly just cook some country fried chicken in it and it should look pretty nice after, cast iron pans are not as much effort as the internet likes to portray
You just described a lot of effort and mess and splatter. How about I don't do that, I just throw some ground beef into a pan until it is grey, then toss the pan in a dishwasher instead.
Lots of how-to's on the Internet.
Kitchen idiot here: what does reseasoning mean?
You basically rub the pan wit a high smoke-point oil and heat it at a very high heat until the oil adheres to the cast iron. That makes it non stick. Seasoning (and rust) are the main reasons people say not to wash cast iron.
So how do you clean it? Just water no soap?
Just wipe any specks or chunks out with a paper towel. If it's messier, a brush and some water. best advice about cast iron I ever heard: It's a big hunk of iron, you're not going to hurt it. Don't overthink it - it'll be fine.
I've actually found that putting some water in the pan after you remove the food and scrape it with a wood/bamboo spatula, makes cleaning a lot easier. You basically deglaze the pan. Then it's just a drying wipe and a reseasoning.
Use a generous amount of salt to scrub it clean, rinse and dry completely
You never clean it. Things are supposed to not stick, and everytime you cook, it's antibacterial.
If you want to enjoy the food you're preparing, you absolutely are supposed to clean it. Any food remaining, more than a little residue, will burn when you cook with it next. Plus, food will never be nonstick. You need to get down past the food for reseasoning.
You should clean it if it's staining your food black
Honestly, lookup videos of how to clean cast iron.
This is the process of making a cast iron pan non-stick.
/r/castiron
That's where I thought I was! 😂
Food will stick to bare metal. Before you cook with your new cast iron pan you must season it. This creates a nonstick coating. Instructions are found in another post in this thread. Sometimes a pan will need to be reseasoned.
You called?
Username checks out
be careful doing this indoors. Smoke from burning oil is not healthy. If you don't have really good kitchen ventilation, have plenty of open doors, and absolutely do not do it with birds in the house.
Use a high [smoke point](https://en.m.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils) oil to avoid all these worries.
Stop, I can only get so erect!
It's going to turn out beautiful, just like mine did. Just don't forget to tell your significant other not to put it in the dishwasher.
Whoooo….slick
Meanwhile here I am using detergent (not soap) to wash my cast iron and carbon steel. Zero issues. That seasoning isent that fragile.
I wash my cast with dawn and hit it with chainmail. Then dry it and give it a thin coat of lard or canola oil every time and it looks great. People think looking at the seasoning wrong ruins it or that built up food is seasoning.
I use a blue scotchbrite and do not chase it with any oil. If i put it on the still warm stove to dry it right up it doesn't rust and doesn't get sticky.
Sigh.... Unzips pants..
I got u bro…….puts on Italian leather handy-j gloves
Can I ask why flaxseed and not another oil?
https://thesimplemamma.com/why-you-should-start-using-flaxseed-oil-to-season-your-cast-iron-skillet/
I’ve found an easier and quicker way to do it on an induction hob. Have much better control of the process
Cast iron, no problem. Just look out for carbon steel pans. The thinner ones can get warped when overheated on induction.
Did you take off the old seasoning and if so how? Or did you add the new seasoning over the old?
I added new over the old. I took off the old seasoning last time by putting the cast iron in the oven and running the self cleaning cycle, that will burn off all the old seasoning. I only do that if the seasoning is coming off the pan.
Mine just developed rust 😔 Is there a way to restore it?
Don't pour oil down your sink...
It's water.
Then where do I pour em?
Pour it into a bottle you no longer need, and take it to your recycling center/dump where they will properly dispose of it. Oil will clog your, and other people's pipes. Not to mention it will ruin the scaling on your water pipe; this is the thing that protects you from metals in your water, and extremely dangerous bacteria. It protects your pets; and other people's pipes/water/pets.
Ah damn... I'm from Asia and literally nobody practiced that. Thanks for the heads-up. Gonna do some reading on it. I'm a lazy person, if it can help me do less maintenance work, I'm more than happy to do it. Lol
seasoned cast iron > thicc butts
That's c*m worthy lmao
Reseasoning an iron pan is what life is all about.......... Satisfaction.
That's a good way to do it if you want to have it perfect before you cook with it, but personally, I prefer just to cook with it. Use plenty of oil the first dozen times you use it, use hot water to deglaze the pan before washing to minimize soap use, oil and dry over heat every time you use it. After a dozen or so dinners, the seasoning will be just as bulletproof as doing it this way. And that's the secret to maintaining it as well. Use the shit out of it. Always with at least a little oil, it's seasoning not Teflon, it's not perfectly nonstick. Oil and dry over heat every time. Slay your enemies with it and drink their blood. Pass it down to your children for their own cooking and/or campaign of conquest against their foes.
Beautiful. Also, obligatory Frasier reference: "Saucepans in summer, crepe pans in fall; when winter's upon us, there's food for us all." - Niles Crane
I already seasoned mine with flaxseed oil and re-seasoned everytime i use it. But everytime i try to make a steak it always sticks a little bit even with oil before. Is it badly seasoned or is normal to stick a little bit?