| T O P I C R E V I E W |
| Sandyjean |
Posted - Sep 24 2009 : 1:55:52 PM
Need help with seasoning my pan. I bought it at a garage sale, it was rusty, cleaned it up. I have tried about 3 different times to season it. First time wasn't enough, tried again, it rusted. This time I used Spectrum palm oil as the oil and basically had it in the oven all day. It came out very sticky. Now I have tried to remove that, not very successful at that. So now I have a pan that is half sticky, partly rusty, and not seasoned.
Now what???? |
| 8 L A T E S T R E P L I E S (Newest First) |
| Sandyjean |
Posted - Oct 07 2009 : 1:59:40 PM
Thanks to all who tried to help me out. I have redone this pan 3 or 4, or maybe more, times now, this last time I used a grinder and took it down to bare metal. I have tried olive oil, canola oil, coconut oil, and finally lard. I have to tell you that I have about 5 other cast iron pans and have never had this stuff happen before. With this pan, the oil collects in sort of pools even though it is upside down in the oven. I officially give up now as of today! It did get sticky again, I am going to reheat it and wipe that out and see how it is after that. There are also portions where the oil just will not cling, bare metal after 4 seasonings! So if it rusts, I'll just clean it out and use it as is! Very frustrating! Now I have to clean up the oven. |
| LakeOntarioFarmgirl |
Posted - Sep 26 2009 : 04:40:58 AM
Hi Sandy,
I use my cast iron pans all the time now. I love them! And, I like the added bonus of taking some of the iron and keeping it in my body! :)
This is what I've learned:
There are at least 101 different ways to season a cast iron pan.
Because there are so many different brands of cast iron, some ways of seasoning work better than others on different pans!
Steel wool helps to take rust off of pans, but not always. I have a huge skillet that I am still working on. A steel cup attachment for my drill is what I was just told to use.
To me, lard is the best for seasoning!
If you cook fatty foods in your pan for a while after seasoning, it will help to keep it seasoned. Bacon, real butter, etc.
Never, ever put soapy water in after it's been seasoned, unless you want to go through the process again!
If you put your pan upside down in the oven with a cookie sheet underneath, while it's seasoning, the melted oil will drip off onto the cookie sheet and this help to keep the inside from getting sticky. If the inside does get sticky, you can heat briefly on top of the stove then wipe out with paper towel.
You can definitely season more than once, before using it, and every few weeks, twice a year, whenever you want to. It won't hurt the pan, and actually benefits it!
And last,
Never, ever poatch salmon in wine, in a cast iron skillet, it takes weeks to get rid of the smell! ;)
Enjoy!
Brenda
FarmGirl # 711
http://theviewfromhere-brenda.blogspot.com/ |
| Annab |
Posted - Sep 26 2009 : 03:50:09 AM
We season w/ olive oil
Works good |
| beekeepersgirl |
Posted - Sep 25 2009 : 05:32:05 AM
I use my cast iron cookware mostly for camping and bought a wonderful tube of cast iron seasoning at Gander Mountain. I can't remember the name of it, but it was with the camping gear. It works wonderful and I've never had a problem with rust and it is not sticky.
Good luck!
Luanne
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.
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| Sandyjean |
Posted - Sep 24 2009 : 9:29:17 PM
Thanks everyone for the wonderful info. Guess I will have to buy some lard! I will try it again.
Sandy |
| Cabinprincess |
Posted - Sep 24 2009 : 6:34:36 PM
If it was rusted when you got it depending on how bad the rust was get it all off. From light sand paper to using a grinding tool. Once all the rust is gone use oven cleaner to get all the old stuff off it, just follow the instructions on the can and do both sides of the pan. Then wash the pan with light soapy water. Wipe it down with a towel and set it on a lit stove burner to get it really dry. Now you are ready to season it.
Preheat oven to 350' to 400'. Seasoning will create smoke so either turn your stove fan on or you can use your outdoor BBQ grill. Coat the entire pan with lard or solid Crisco (never use an oil with salt in it) and put in the oven open side down. Bake for 30-45 minutes. Remove from the oven with a hot pad and using a cloth re coat the pan again ( make sure to use a hot pad so you don't burn yourself the pan is very hot) return the pan to oven and continue curing for another 30-45 minutes. Repeat this process at least 4 times I don't mine 8 because I use inside my home and take it for camping.
After you have a good cure never use soap again to wash your cast iron, hot water only. If something sticks just add enough water to cover bottom and let it soak for a short time and if still necessary a wad of aluminum foil or a very soft plastic type scrubby will get it off. Always dry pan and set back on the lit stove to dry it completely before giving the pan a good coating of lard again, wiping of any excess oil. Do this every time the pan is use. Then store in a dry place. If your pan has a lid fold a piece of paper or use a piece of cloth between lid and pot so that air can circulate and rust will not form.
You are wanting a very black shiny surface. Once you get it you want to keep it.
Now on a personal note. I have found that cooking anything acidic like things with tomatoes in it cause the pan to loose some of the curing so I choose to not cook tomato stuff in them. Other than that the sky is the limit.
Smiles, Melody June
God's gift to you are your talents, your gift to Him is how you use them. |
| levisgrammy |
Posted - Sep 24 2009 : 4:47:55 PM
I agree with Diane. Lard would be the best way to go. I bought mine preseasoned and I use canola oil after every washing.
works very well.
God is good....all the time.
Denise
www.torisgram.etsy.com |
| DaisyFarm |
Posted - Sep 24 2009 : 2:45:58 PM
Hi Sandy, and welcome!
Scour it down to a clean surface, then dry it well. Try using plain lard to season it, covering it well, put in a medium warm oven and then shut the oven off.
I've found most oils (particularly salad type oils) will leave a sticky, gummy surface. I've seasoned several pans this way and it's worked quite well.
Diane
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