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Farm Kitchen:  Seasoning Cast Iron  |
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Laura Marie
True Blue Farmgirl
419 Posts
Laura
Rancho Cordova
California
USA
419 Posts |
 Posted - Oct 30 2011 : 3:33:11 PM
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So I am needing to season some cast iron that my mom gave to me, as well as some that needs reseasoning because roommates just didn't get the fact that you couldn't use soap and let them air dry without causing rust. I was wondering what some of your best used practices are. The one's I got from my mom where in storage for a while, they came from my great grandma's kitchen, I have no idea who they are by, and then I have a couple of my own that I want to have them seasoned properly. The one's from my g.grandma's has rust on it, I need to get that taken off first. I'm open to suggestions and any forum that might have a lot of this information on it!
Thank You!
Laura Marie #369
"It's not the size of the farm but the size of your heart!"
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Oct 30 2011 : 3:45:38 PM
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Hi Laura!
I'm sure the other farmgirls will give you even better suggestions than I do, but... I actually DO use soap and water on mine, but I always dry it on the burner...I never leave it to air dry! I don't have to season it often, but when it's looking a little dry, frying up a big package of bacon or chicken or french fries or something like that does the trick! I've also seasoned it by putting it in an oven with an organic crisco-type hydrogenated oil. I just let it melt in the oven for about 10 or 15 minutes, then let it sit over night. In the morning, I wipe it out with a dry towel and voila - we're good to go!
My cast iron pan was my great-grandmother's as well! Isn't that such a wonderful thing to have a great pan like that handed down from generation to generation! I'm so happy for you that you have a collection from your Great-Grandma! You'll treasure it forever!
Best of luck!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
www.papercraftingwithnini.myctmh.com
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Edited by - Ninibini on Oct 30 2011 3:45:58 PM |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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msdoolittle
True Blue Farmgirl
1143 Posts
Amanda
East Texas
USA
1143 Posts |
Posted - Nov 02 2011 : 5:02:22 PM
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Not sure about the iron taste...though I do know that it is supposed to put iron into your food. I haven't ever run into that myself. As far as seasoning, I typically only season a piece when it's new or after my DH ran it through the dishwasher (which is now gone). I season it this way: http://www.wag-society.org/Electrolysis/seasoning.php
And yes, it did stink up the house a bit. Do NOT go nuts with the shortening...less is better, as long as it is uniformly spread. And that's the only thing I ever use shortening for! anyhoo, I also dry mine on a hot burner. To let it air dry can lead to rusting if your pan isn't seasoned very well. If mine looks dry, I will wipe it with coconut oil or whatever oil I have handy (very thin layer). I got my grandmother's cast iron skillet and it was FUNKY. About 60 years (or more) of blackened grease build-up on the inside lip and on the outside and bottom. I scraped all of this off with a razor blade and I bet I got a cup of funk off! Did this BEFORE seasoning it again. After all, the funky stuff had been protecting it from rust all those years and after it was gone, you could already see rust spots trying to come through.
I love my cast iron!!!
FarmGirl #1390
www.mylittlecountry.wordpress.com |
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fiddlegirl89
True Blue Farmgirl
232 Posts
Kayla
Dunnville
KY
USA
232 Posts |
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naturemaiden
True Blue Farmgirl
2569 Posts
Connie - Farmgirl #673
Hoosick Falls
NY
USA
2569 Posts |
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Naked on a Mountain Top
Farmgirl in Training
43 Posts
Seana
Durango
CO
USA
43 Posts |
Posted - Nov 25 2011 : 2:05:26 PM
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Better late than never, hopefully this will help.
A friend of mine who is a chef taught me how to "keep" my cast iron once it has been properly seasoned.
After you're done cooking (and finally get around to cleaning your skillet) add about an inch of water and bring it to a boil.
Using a metal spatula scrap all the bits loose, sides too.
Dump the water out and give it a quick rinse with the tap.
Set back on the hot burner (turned off but it will still be hot) and let most of the remaining water steam dry.
With about 1/2 t water left in the pan sprinkle with kosher salt and "scrub" (I use an old rag specifically set aside for this but you can use a paper towel.) This will remove any small bits still stuck.
Brush out salt and wipe with a drop or two of oil if needed. (You really only need the oil if you have a lot of moisture where you store them or if you go long periods of time between uses.)
I have used this method for years and it works great. Especially if you're like me and do the dishes the next morning!!
www.durangodream.blogspot.com |
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queenmushroom
True Blue Farmgirl
985 Posts
Lorena
Centerville
Me
USA
985 Posts |
Posted - Nov 25 2011 : 4:05:59 PM
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I actually use soap and water on mine as well and dry it on a burner, NEVER AIR DRY! After it's dry, I generally put a couple drops of veg oil on the hot pan and wipe it all over the inside with a paper towel while it's hot. The paper towel also absorbs excess oil if you get too much.
Hope this helps.
Patience is worth a bushel of brains...from a chinese fortune cookie |
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Farm Kitchen: Seasoning Cast Iron |
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Seasoning Cast Iron
