First off I just have to tell you about my good deal today. I got a 10" and a 12" cast iron skillet for $15 for the pair at a garage sale today! And they're in great shape.
Now my question, I also have a really old set that we're my grandpa's. They're in good shape too but after at least 50 years of use they have quite the buildup of food and seasoning. When would you ladies recommend reconditioning them? How do I know when it's time?
One other question, is it ok to season them on the stove rather than in the oven? That's how my mom always did it but everything I read says the oven.
Reina
Drought ridden High Plains
New Mexico
USA
206 Posts
Posted - Aug 05 2012 : 3:45:40 PM
Well GREAT BUY at the garage sale. Glad you picked those up.
I have never had any luck seasoning my pans in the oven. It just never seasons like I want it. Usually I grease them up really well and go outside and start a good hot fire with lots of red coals. I place the on the coals and keep building the fire. This also cooks off all that crud. When the fire/coals die out I let it cool then spray or wipe a light layer of veggie or olive oil on it. And it's ready to use.
I wash mine and use soap when I do that I do stick them on the stove and get them hot and cook off all the moisture. Then I wipe a little oil on there and they stay until I use them the next time. (which is always my next meal, I don't have any other pans. I LOVE 'EM!)
I do both on the stove and the oven and I've gotten the same results except I use crisco because (although I know it's terribly unhealthy to use) it season's my pans consistently and also if I need to give them an extra scrubbing. Usually I only have to do that once or twice a year though and I've noticed that even when reconditioning it seems that the season just keeps getting better and better!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
I'm with Reina. Use a good hot fire so you get the outside build-up cooked off too. Otherwise I just wash mine with soap and water, dry on a warm burner (the wood cook stove works better though if you have it) to cook off the water, then I prefer bacon grease to season mine with. Veggie oil if you don't keep a crock of bacon grease next to the stove though.
~"Be yourself; everyone else is already taken." — Oscar Wilde~
Thanks ladies! I think I will try getting the gunk off with oven cleaner. I found a good tutorial: http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html. Her pans are beautiful when she's done with them. Hopefully it works out as well for me. I would test out the fire method but since I live in town I probably shouldn't set a fire in the backyard!
Reconditioning cast iron
Posted - Aug 04 2012 : 10:36:52 PM
