Thread: Cast iron?

All these nice and pretty pans.

I reexamined my favorite by far tonight that resides on the top of our stove. The only time it leaves is to go into the oven.It is an Erie size 8 and can't decide if it is a series 2 or 3. I am leaning towards a 2 but if I really need to know I would have to clean the bottom. I don't think I will at least for now. Besides being lazy I think the patina gives it character.

I'm still in search of a nice Erie. Haven't found on yet.

I've been thinking about types of grease or oil used to season cast iron. Crisco is what I have been using because we always have a tub in the pantry and that is what we used in scouts. I am curious about lard. Does anyone use it, or do you have a preferred grease/oil?

I used lard for quite some time. Lately I've been using Crisco (had it around the house) and honestly I can't see a difference. I think the most important thing is getting the product just beyond it's smoke point when seasoning.

I use Crisco shortening. I've tried regular vegetable or canola oil, but they don't coat as well.

Originally Posted by henryconchile

I use Crisco shortening. I've tried regular vegetable or canola oil, but they don't coat as well.

I've been using flaxseed oil. I read that it was a drying oil and made a good surface. It seems to do just that. No tackiness at all. Just a hardened clean surface.

I got a Favorite Piqua Ware 1 in aluminium. Searched but not much luck. Can anyone tell me about it.

Two Lodge cast iron skillets for my gas range, one 15 inch and one 12 inch...bought pre-seasoned, then covered in lard and in oven for three hours...always cleaned and scraped with water, never soap, no tomatoes or pasta sauce in the skillets, towel dried, oil wipe and stored away. Still amazing how you can crack an egg or two and absolutely no stick. Steaks skillet seared then into the oven, only way to fly.

I have a new Lodge. It could be more non-stick, but works fine with some fat it it. If it's not better by the time the weather cools off, I'll use some grit to smooth the inside and re-season.

Originally Posted by 32t

I got a Favorite Piqua Ware 1 in aluminium. Searched but not much luck. Can anyone tell me about it.

There is a bit of info on Piqua Ware here
Notable U.S. Manufacturers - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast