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Post by Deleted on Mar 14, 2020 11:26:13 GMT -5
How many people here use a cast iron skillet?
I used one for years, and the kids when they were little really loved fried chicken out of that thing. I haven`t used it for quite some time, and it now needs to be reseasoned. I`ve looked at the Lodge website, and they have great videos that go into detail about how to scrub whatever`s left of the old seasoning off, then get it reseasoned. I still just have some basic questions though and wonder if anyone here has any experience with cast iron.
When I used it all the time before, even though most of the literature said not to use soap on it, I did wash it in warm sudsy water, but then towel dried it, then put it on a burner on the stove on low heat until it was thoroughly dry, then used a paper towel and wiped either Crisco or vegetable oil to keep the seasoning up. Lodge says just to use one of their pan scrapers to take off the food debris. I`ve also read that some pour Kosher salt into the skillet, then use a paper towel to scrub it that way.
Lodge says to take the seasoning off, use steel wool or a pan scrub pad with the metal in it, and remove the old seasoning, then dry the skillet, then to apply a very thin, even layer of cooking oil, then Place the cookware in the oven upside down on the top rack and place aluminum foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450-500 degrees F for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.
Do you use water and soap when you clean yours? Anything you do differently when you season?
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Post by scrub-buster on Mar 14, 2020 12:04:42 GMT -5
I used an electrolysis tank to remove the old seasoning and rust on cast iron skillets. To season them I used the method you described. Use a super thin coat of oil or it will get gummy instead of seasoned
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Post by duff on Mar 14, 2020 14:57:03 GMT -5
I have a Blackstone griddle that stays outside. At times it will get water under the seasoned layer and begin to rust. I have cleaned and reasoned multiple times. Scrape it down and use a wire brush followed by cleaning flush, dry with heat, light coat of oil to reseason. Do about 4 coats then fry bacon.
Have not used it all winter and checked the other day, it is ready to go.
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Post by beermaker on Mar 14, 2020 15:29:33 GMT -5
I have several iron skillets. When in need of cleaning, I use a stainless steel mesh that I bought off Amazon. Heat the skillet and use hot water. Hot skillet - hot water. No detergent. I season with olive or vegetable oil, whatever is handy.
I inherited one that had been neglected and forgotten about. It was caked with gunk and residue. I took as much off with a wire wheel on a drill as possible. I then burned the rest off with a MAPP gas torch. I seasoned it by heating it several times and pretty much burning oil on it. It is now my favorite one. Had steak from it last night and bacon this morning. If scraped promptly with a wooden spatula, it rarely needs cleaned.
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Post by Deleted on Mar 14, 2020 15:31:57 GMT -5
I have several iron skillets. When in need of cleaning, I use a stainless steel mesh that I bought off Amazon. Heat the skillet and use hot water. Hot skillet - hot water. No detergent. I season with olive or vegetable oil, whatever is handy. I inherited one that had been neglected and forgotten about. It was caked with gunk and residue. I took as much off with a wire wheel on a drill as possible. I then burned the rest off with a MAPP gas torch. I seasoned it by heating it several times and pretty much burning oil on it. It is now my favorite one. Had steak from it last night and bacon this morning. If scraped promptly with a wooden spatula, it rarely needs cleaned. That`s what I haven`t grasped yet. So you just scrape the food particles off and then put it away? No cleaning like we would consider traditional pot/pan cleaning? |
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Post by beermaker on Mar 14, 2020 15:42:02 GMT -5
I have several iron skillets. When in need of cleaning, I use a stainless steel mesh that I bought off Amazon. Heat the skillet and use hot water. Hot skillet - hot water. No detergent. I season with olive or vegetable oil, whatever is handy. I inherited one that had been neglected and forgotten about. It was caked with gunk and residue. I took as much off with a wire wheel on a drill as possible. I then burned the rest off with a MAPP gas torch. I seasoned it by heating it several times and pretty much burning oil on it. It is now my favorite one. Had steak from it last night and bacon this morning. If scraped promptly with a wooden spatula, it rarely needs cleaned. That`s what I haven`t grasped yet. So you just scrape the food particles off and then put it away? No cleaning like we would consider traditional pot/pan cleaning? Yes, just scrape it and maybe wipe with a paper towel. Depending on what I cook, I rarely have to even do that. The most used one never gets put away, it stays on the cook top. BTW, I have found that the worst things to cook in an iron skillet are vegetables, especially onions. They seem to take the seasoning off. Just my experience. |
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Post by Deleted on Mar 14, 2020 15:45:21 GMT -5
That`s what I haven`t grasped yet. So you just scrape the food particles off and then put it away? No cleaning like we would consider traditional pot/pan cleaning? Yes, just scrape it and maybe wipe with a paper towel. Depending on what I cook, I rarely have to even do that. The most used one never gets put away, it stays on the cook top. BTW, I have found that the worst things to cook in an iron skillet are vegetables, especially onions. They seem to take the seasoning off. Just my experience. That`s great information, exactly what I`m looking for. Thank you, and I hope others have experience and will share it too. I can`t wait to get this skillet reseasoned and fry up a batch of chicken, then hoping to have some fresh crappie fillets to fry! |
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Post by Deleted on Mar 14, 2020 17:53:53 GMT -5
We have 2 cast iron skillets on the stove. One very old goody and one newer one not as good.
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Post by moose1am on Mar 14, 2020 18:23:47 GMT -5
We just wash our's in dish soap and hot water then put some vegetable oil on it. Maybe scrub it clean with a brillo pad. We have had this pan since I was born and it's never rusted that I know of. I've read things similar to what Gregr said about seasoning the pan.
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Post by Deleted on Mar 14, 2020 18:25:38 GMT -5
I use bacon grease after cleaning when needed. Everything tastes better cooking on bacon grease.
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Post by MuzzleLoader on Mar 14, 2020 20:05:20 GMT -5
Use salt to scrub stubborn spots in the pans.
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Post by esshup on Mar 14, 2020 20:21:19 GMT -5
I agree. I was taught no soap/water unless you were cleaning it to re-season it. Scrape, wipe, coat with a thin oil/lard, heat and dry. Ready for next time you want to cook something.
The other trick is to get the pan hot before you put anything in it to cook. Less sticking that way. Don't use it to cook acid foods. Break out the metal utensils, forget about using plastic like you would for teflon or other nono0stick pans.
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Post by weedhopper909 on Mar 14, 2020 20:35:27 GMT -5
I use flax seed oil to season my old Griswolds. Hot water rinse and dry. Place skillet on high heat rub a thin coat of flax seed oil until it starts to lightly smoke. Let cool and you're ready to go for the next use.
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Post by moose1am on Mar 14, 2020 20:37:52 GMT -5
I don't use the cast iron skillet anymore. I have one of those copper non-stick 10" skillets that I use to cook fried eggs, scrambled eggs, bacon, grilled cheese sandwiches, fried potatoes, etc. This non-stick pan cleans up with a paper towel and some soap and water. The only thing is that I have to use non-stick type spatulas and cooking utensils made out of hard plastic and not metal spatulas. The cast iron is still available to me if I want to cook with it. I have two cast iron skillets available to me. One is smaller and the other is about 10" in diameter or maybe 12". But it's heavy. I just finished cooking some hash brown potatoes, green pepper, red peppers, and onions for dinner tonight.
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Post by hornzilla on Mar 15, 2020 7:57:40 GMT -5
My wife and I have roughly 15 pieces of cast Iron. Skillets,bread pans, bean pots, ect. You can not find anything better than the Iron.
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Post by swetz on Mar 15, 2020 9:14:27 GMT -5
I use one, but pretty much just for making a steak when weather doesn't permit grilling. Honestly, I think it puts a little better sear on the steak than my grill.
I try to wipe out the skillet while it's still warm, but it doesn't get too dirty, since it's pretty much always just used for a steak. I've never had to really scrub it though.
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Post by steiny on Mar 15, 2020 10:55:36 GMT -5
I use cast iron all the time and have for decades.
My skillets get washed in the sink with soap and hot water just like everything else, then dried out and wiped with a thin film of oil.
People get all worked up about what you can or can't do with cast iron, but the truth is that it is about the most forgiving, durable cooking product available, it's really difficult to ruin it. Even if it sat outdoors for a year and developed heavy rust you can probably get it cleaned up and usable again.
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Post by treetop on Mar 15, 2020 11:42:11 GMT -5
I have most of my grandparents cast iron and use them a lot all I’ve ever done and do is fill with water bring to a boil on stove dump water dry on stove and than when dry wipe with oil bring up temp for a few and shut off heat seems to work for me
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Post by saltydog on Mar 16, 2020 7:30:24 GMT -5
One of the best scolding's I received when I was young (preteen) "cleaning the skillet" the wrong way. My brother and I chores was to wash the dishes. It was explained the proper way of cleaning and seasoning.
I use Mazola oil to season now , it will not turn rancid as other will over time !
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Post by budd on Mar 16, 2020 8:54:36 GMT -5
We use our cast iron almost daily. Washed in the sink with the rest of the dishes daily, towel dried, thrown into oven for the next use. My mom still uses the same cast iron she used when I was a kid. Nothing better than frying up some floured deer steak, draining excess oil and making gravy in it!!! We have a flat round griddle like cast iron that we heat tortilla's on, gets used about once a week so we do wipe a little oil on it.
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