Has anyone done this yet? I have a new Lodge wok that I want to season, but the Cook’s Illustrated process is about 15 hours. And who has that kind of time?
My old Lodge cast iron pan has worked fine with years with regular shortening seasoning/reseasoning. Is it worth it to spend a whole day on this nonsense?
Thanks in advance,
Adam
There are many ways to season cast iron, but food-grade flaxseed oil is the best. And multiple tin coats is the way to go.
“It’s possible to use a suboptimal oil for seasoning, like Crisco or bacon drippings, and still end up with a usable pan. Many (most) people do this. But the seasoning will be relatively soft, not as nonstick, and will tend to wear off. If you want the hardest, slickest seasoning possible, use the right oil: flaxseed oil.” Chemistry of Cast Iron Seasoning: A Science-Based How-To | Sheryl's Blog
I’ve never quite understood the obsession with seasoning cast iron. I almost never cook anything in it without starting with oil. I bought a three piece set back in 1995 and seasoned it back then but not since. I use the largest pan probably once or twice per day, clean it by hand with soap, hot water and a scrub brush then dry it on the stovetop. People will probably freak out by this, but to me the pan works fantastically. What am I missing from regular seasoning?
For me, I can use less oil and not have food stick to the pan.
As an example, I use the cast iron skillet for pan seared scallops. If it is not well seasoned, I sometimes encounter a problem with the scallops sticking.
I have not used flax-seed oil. I usually use peanut oil.
Anyone have thoughts on using grape seed oil for seasoning a cast iron skillet?
The last time I seasoned a cast iron pan it was with coconut oil. I thought it worked better than any other oil I have ever used for this purpose.
I bought Flaxseed oil at a GNC and have not looked back. I stripped my grandmother’s 10 CI skillet to bare metal (rusted almost instantly!) and have maybe 20 coats of flaxseed oil and can fry eggs with no sticking. The only reason I keep coating it is that I bake bread 5 times a month and the temp and time works well with the seasoning routine.
They are in the over for coat 1. Might get 4 before the weekend is over.
I tried the Cook’s Illustrated technique & ended up with what looked like a decent end result. Once I started using it, I was constantly wiping soot off my pan. I’m not sure what the deal is. Anybody have any ideas?
Aren’t loge pans often pre-seasoned?
Just do 2 pr 3 coats. It will work our great.
What oil did you use? The soot is either a crappy carbon layer from initial coating. Or you like to burn the holy living shit out of your food. Mine was coated 5 years ago and produces almost no black. Hot water and a paper towel and clean in 10 seconds. It is amazing.
Flaxseed oil. No, I don’t burn the crap out of my food. The soot is a byproduct of the flaxseed seasoning technique, as described in Cooks Illustrated. Hence, my question…
It makes me wonder how clean the cast iron was to start if the coating is continuing to rub or flake off. If you get a good coating, it is basically part of the steel.
I don’t think that’s the issue. I used oven cleaner to strip the old coating off, then put six coats of flax seed oil, baking each one on at 550 degrees for 2+ hours. The soot showed up beginning with the first use.
Before
After
Seems like this author knows what she’s talking about Chemistry of Cast Iron Seasoning: A Science-Based How-To | Sheryl's Blog Assuming she does, it would seem most likely that you used the right oil (Flaxseed) but the wrong type (not organic, with chemical additives).
Go to your local health food store or organic grocery and buy a bottle of flaxseed oil. It’s sold as an omega-3 supplement and it’s in the refrigeration section because it goes rancid so easily. Check the expiration date to make sure it’s not already rancid. Buy an organic flaxseed oil. You don’t want to burn toxic chemicals into your cookware to leach out forever more. It’s a fairly expensive oil. I paid $17 for a 17 ounce bottle of cold-pressed, unrefined, organic flaxseed oil. As it says on the bottle, shake it before you use it.
When I have done this, I allowed the oil to air dry onto the pan for several days before baking.
I bought the organic stuff, followed the instructions explicitly, & allowed it to dry for a full week prior to using it. That’s why I’m befuddled & searching for any insights.
I use flax -seed oil. Works well for the most part.
I stripped off the Lodge pre-seasoning too.
Question for cast-iron pros just to make sure I am not crazy. When I cook bacon I do get heavy residue sticking on, however I just scrape that off and I can cook anything else just as normal and everything else pretty much slides off. That is normal with bacon, yes?
My pan was perfectly seasoned using vegetable oil about 8 years ago.
My girlfriend wanted to cook for me some chinese stir fry in it. The pan has never been the same since then. It now leaves that black sooty residue every time i cook with it. Very little no stick left.
She is no longer allowed to use my cast iron pans. I bought her one of her own to use.
Anybody know how to reseason a pan. Do i need to use steel wool and remove everything?