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Post by scrub-buster on Mar 11, 2017 17:45:14 GMT -5
I'm slowly getting into cast iron skillets. A friend gave me a nice 7" skillet for my camper. I picked up a griswold 7" a few days ago at a junk store. It was cleaned but not seasoned. I've been trying to season it but it's going pretty slow. I've done 6 cooks with a thin coat of canola oil. The skillet has gotten a lot darker but it hasn't got to that black color yet. How do you guys season your cast iron? Here was what it looked like when I bought it for $19   Here is what it looks like now. Its on the left. The one on the right is the skillet my friend gave me. I'll do a few more rounds in the oven and see if it turns black.  |
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Post by nfalls116 on Mar 11, 2017 18:56:23 GMT -5
The griswold looks like it has been sanded. May not get real dark but will be a lot more non stick.
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Post by deadeer on Mar 11, 2017 20:44:07 GMT -5
Light coat of oil on entire skillet, bake upside down on 550deg for an hour. Done. We have skillets with off colors. No biggie for us. I bet we cook 90% of the time on cast iron.
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Post by Pinoc on Mar 11, 2017 20:50:24 GMT -5
Definitely sanded. It will take time to get that dark seasoned color back. Nice find.
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Post by nfalls116 on Mar 11, 2017 21:06:01 GMT -5
Sanding is a positive in my book sand it and season and then it's like teflon only cooks a lot better
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Post by scrub-buster on Mar 11, 2017 21:20:00 GMT -5
I've done 6 cycles of light oil and bake for an hour with that Griswold. I'm going to give it a bacon test soon.
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Post by esshup on Mar 11, 2017 21:21:08 GMT -5
Light coat of oil on entire skillet, bake upside down on 350deg for an hour. Done. We have skillets with off colors. No biggie for us. I bet we cook 90% of the time on cast iron. Ditto, but I use lard. I have a few skillets, a pot or two and a couple of cormbread "tins". My sister who camps a lot has a good sized dutch over that she has been using for years. The old cast iron is definitely better quality than the newer stuff. re: sanding. Was that typically done by the person who purchased it, or was it done at the factory? The older cast iron skillets I see are much smoother than the newer ones. |
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Post by nfalls116 on Mar 11, 2017 22:38:12 GMT -5
I've done 6 cycles of light oil and bake for an hour with that Griswold. I'm going to give it a bacon test soon. I'd say it's ready |
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Post by (Not Ronald) Reagan on Mar 11, 2017 22:44:34 GMT -5
I've done 6 cycles of light oil and bake for an hour with that Griswold. I'm going to give it a bacon test soon. Scrub if you're testing bacon... I'll be there... |
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Post by scrub-buster on Mar 12, 2017 5:43:52 GMT -5
I've done 6 cycles of light oil and bake for an hour with that Griswold. I'm going to give it a bacon test soon. Scrub if you're testing bacon... I'll be there... You should make it to the Tennessee Classic traditional bow shoot. Our camp went through 11 lbs of bacon in 4 days. |
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Post by featherduster on Mar 12, 2017 6:21:01 GMT -5
A few weeks ago Wal-Mart had 12" fry pans with the extra grip handle and it was already seasoned for $8.00.
I bought one and and have used it twice, nothing cooks like cast iron.
When berry season is in I will make several pies with my 10" skillet.
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Post by throbak on Mar 12, 2017 6:48:23 GMT -5
Deep fry fish a few times in them helps season tremendously!!
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Post by (Not Ronald) Reagan on Mar 12, 2017 7:02:20 GMT -5
Scrub if you're testing bacon... I'll be there... You should make it to the Tennessee Classic traditional bow shoot. Our camp went through 11 lbs of bacon in 4 days. I'll be a recurve just to be there! Lol |
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Post by steiny on Mar 14, 2017 10:47:11 GMT -5
I do a lot of cooking in cast iron skillets, and a couple cast iron dutch ovens. You just can't beat cast iron for some things like fried potatoes, fish, homemade tenderloins, fried cabbage, chicken fried steak, etc. I do prefer a non stick Teflon type skillet for frying eggs, and won't use cast iron on my glass cook top in house.
People get kind of crazy when they talk about seasoning and caring for cast iron. Some say never use soap and water, but I don't go along with that crowd. Mine always get washed in hot soapy water to get them clean and sanitary, then wiped down lightly with a little oil. The stuff is "cast iron" for crying out loud, you're not going to hurt it. If it does get a little nasty or corroded, you can clean it back up smooth, then re-season.
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Post by oldhoyt on Mar 14, 2017 14:04:06 GMT -5
I clean mine with soapy water as well. The put back on the stove to dry, then rub in some oil while still hot. Then wipe excess oil.
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Post by Woody Williams on Mar 17, 2017 9:49:00 GMT -5
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Post by scrub-buster on Mar 17, 2017 10:01:56 GMT -5
Good info. Thanks for the link. |
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Post by davers on Mar 17, 2017 11:11:15 GMT -5
Anyone here use that "Copper Chef" cooking utensil?? Works great and is easy to clean, as nothing sticks in the bottom.
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Post by 76chevy on Mar 23, 2017 17:24:07 GMT -5
Cast-iron is great. Lots of good advice on this thread. I have some old Griswold and Wagner cast-iron. Lodge is OK but the old stuff is much better
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Post by 76chevy on Mar 23, 2017 17:25:12 GMT -5
Something cool about cooking on a skillet that's close to 90 years old. Check out cast-iron guys. It is a website that refurbishes and sells vintage cast-iron such as Griswold and Wagner. Lots of good stuff and I bought several of the pieces from there
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