Seasoning Cast Iron - Revision history

Pr0k at 13:42, 5 March 2009

2009-03-05T13:42:38Z

Lumpy at 21:05, 6 November 2006

2006-11-06T21:05:11Z

Lumpy at 21:04, 6 November 2006

2006-11-06T21:04:57Z

Lumpy at 21:02, 6 November 2006

2006-11-06T21:02:15Z

Toast at 02:37, 25 June 2006

2006-06-25T02:37:11Z

Ignis: moved it to cookware from other

2006-06-25T01:53:13Z

moved it to cookware from other

Lumpy at 18:35, 17 June 2006

2006-06-17T18:35:41Z

Lumpy at 18:34, 17 June 2006

2006-06-17T18:34:17Z

Lumpy at 22:14, 7 June 2006

2006-06-07T22:14:53Z

Lumpy at 22:13, 7 June 2006

2006-06-07T22:13:45Z

New page

Submitted by [[User:Lumpy|Lumpy]]
[[Category:Other Guides]][[category:Lumpy]]
1. take your new (or old that has been sandblasted / brilloed clean) cast iron and wash it lightly with soap. Rinse the ever loving bejeepers out of it and realize that this is the last time that soap will ever touch it. Dry very, very thoroughly.

2. Get some crisco / vegetable shortening and using a rag / paper towel, apply a thin coat all over every nook and cranny of the pan.

3. place the pan upside down (so fat does not pool in the bottom) on the top rack of your oven. Place cookie sheets / tin foil under on the bottom rack to catch fat that will drip.

4. Turn on oven to 400*. Ventilate well, as there will be smoke (if not at this stage, in step 6)
* or 350 if you are Mommie Dearest or don't want to get yelled at by her.

5. Come back an hour later and crank your best burner to high.

6. Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10-15 mins. You can skip this step if you like, but I find it really helps.

7. Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron.

8. Enjoy a lifetime on awesome cast-iron goodness!

← Older revision		Revision as of 13:42, 5 March 2009
Line 23:		Line 23:

	Turn on oven to 400 and ventilate well, as there will be smoke (if not at this stage, in step 6). Come back an hour / hour and fifteen minutes later and crank your best burner to high. Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10 mins. or so. You can skip this step if you like, but I find it really helps.		Turn on oven to 400 and ventilate well, as there will be smoke (if not at this stage, in step 6). Come back an hour / hour and fifteen minutes later and crank your best burner to high. Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10 mins. or so. You can skip this step if you like, but I find it really helps.
		+
		+	pr0k edit: (Definitely skip this step until you know what you're doing, some people are burning the seasoning right back off due to differences on what people think "high" or "ten minutes or so" are I guess.)

	[[image:lumpy_SmallOnBurner.jpg]]		[[image:lumpy_SmallOnBurner.jpg]]

@@ Line 28: / Line 28: @@
 Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron. Congrats, you have a seasoned cast iron pan you can use for the rest of your life!
-[[image:lumpy_InsideResurfaceded.jpg]]
+[[image:lumpy_InsideResurfaced.jpg]]
 Over time, the pan will get darker and darker until it's jet black. Here's the new pan after only three uses (two steaks and some crusted fish):
 [[image:lumpy_SmallThreeUses.jpg]]

@@ Line 28: / Line 28: @@
 Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron. Congrats, you have a seasoned cast iron pan you can use for the rest of your life!
-[[image:lumpy_InsideSeasoned.jpg]]
+[[image:lumpy_InsideResurfaceded.jpg]]
 Over time, the pan will get darker and darker until it's jet black. Here's the new pan after only three uses (two steaks and some crusted fish):
 [[image:lumpy_SmallThreeUses.jpg]]

@@ Line 2: / Line 2: @@
 [[Category:Cookware Guides]][[category:Lumpy's Recipes]]
-# Take your new (or old that has been sandblasted / brilloed clean) cast iron and wash it lightly with soap. Rinse the ever loving bejeepers out of it and realize that this is the last time that soap will ever touch it. Dry very, very thoroughly.
+[[image:lumpy_StartingPans.jpg]]
-# Get some crisco / vegetable shortening and using a rag / paper towel, apply a thin coat all over every nook and cranny of the pan.
-# Place the pan upside down (so fat does not pool in the bottom) on the top rack of your oven. Place cookie sheets / tin foil under on the bottom rack to catch fat that will drip.
+First step is to get rid of all the rust on the older pan, which you can do with a metal scrubby...
-# Turn on oven to 400 (or 350 if you are Mommie Dearest or don't want to get yelled at by her.) Ventilate well, as there will be smoke (if not at this stage, in step 6)
-# Come back an hour later and crank your best burner to high.
+[[image:lumpy_BottomRusty.jpg]]
-# Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10-15 mins. You can skip this step if you like, but I find it really helps.
-# Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron.
+... but that takes a lot of time and effort, so do what I did and hit the hardware store and pick up a stiff metal brush that will fit on your drill.
-# Enjoy a lifetime of awesome cast-iron goodness!

@@ Line 1: / Line 1: @@
 Submitted by [[User:Lumpy|Lumpy]]
-[[Category:Cookware Guides]][[category:Lumpy]][[category:cast iron]]
+[[Category:Cookware Guides]][[category:Lumpy's Recipes]]
@@ Line 10: / Line 10: @@
 # Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10-15 mins. You can skip this step if you like, but I find it really helps.
 # Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron.
-# Enjoy a lifetime on awesome cast-iron goodness!
+# Enjoy a lifetime of awesome cast-iron goodness!

@@ Line 3: / Line 3: @@
-. take your new (or old that has been sandblasted / brilloed clean) cast iron and wash it lightly with soap. Rinse the ever loving bejeepers out of it and realize that this is the last time that soap will ever touch it. Dry very, very thoroughly.
+# take your new (or old that has been sandblasted / brilloed clean) cast iron and wash it lightly with soap. Rinse the ever loving bejeepers out of it and realize that this is the last time that soap will ever touch it. Dry very, very thoroughly.
-. Get some crisco / vegetable shortening and using a rag / paper towel, apply a thin coat all over every nook and cranny of the pan.
+# Get some crisco / vegetable shortening and using a rag / paper towel, apply a thin coat all over every nook and cranny of the pan.
-. place the pan upside down (so fat does not pool in the bottom) on the top rack of your oven. Place cookie sheets / tin foil under on the bottom rack to catch fat that will drip.
+# place the pan upside down (so fat does not pool in the bottom) on the top rack of your oven. Place cookie sheets / tin foil under on the bottom rack to catch fat that will drip.
-. Turn on oven to 400*. Ventilate well, as there will be smoke (if not at this stage, in step 6)
+# Turn on oven to 400*. Ventilate well, as there will be smoke (if not at this stage, in step 6)
 * or 350 if you are Mommie Dearest or don't want to get yelled at by her.
-. Come back an hour later and crank your best burner to high.
+# Come back an hour later and crank your best burner to high.
-. Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10-15 mins. You can skip this step if you like, but I find it really helps.
+# Remove the pan from the oven, and for the love of your unburned flesh, realize that it is very, very, very, very, very hot. Place on the burner for 10-15 mins. You can skip this step if you like, but I find it really helps.
-. Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron.
+# Turn off the burner, and let the pan cool down. This will take a lot longer than you think. When it's possible to touch without screaming in pain, wipe out the bottom good with paper towel, then add a couple teaspoons of oil and rub down the inside surface to coat. Always do this before you store your cast iron.
-. Enjoy a lifetime on awesome cast-iron goodness!
+# Enjoy a lifetime on awesome cast-iron goodness!