Thread: Cast iron?

Originally Posted by TwistedOak

did you take anything off the lodge when you first got it? i.e. strip their factory "seasoning" before doing your own?

No Walt
Every since I figured out using the EVOO and the progressive temp seasoning I wrote about earlier in the thread I have had total success with the New Lodge stuff

My previous two tries in the past with Lodge were abject fails, I was prepared to do the strip and sand when I bought a couple of New Lodge over Christmas but gave this system a try and it has worked perfectly since.. Made me get back into CI

Originally Posted by gssixgun

No Walt
Every since I figured out using the EVOO and the progressive temp seasoning I wrote about earlier in the thread I have had total success with the New Lodge stuff

My previous two tries in the past with Lodge were abject fails, I was prepared to do the strip and sand when I bought a couple of New Lodge over Christmas but gave this system a try and it has worked perfectly since.. Made me get back into CI

I did this too because I watched the you tube video you posted. Worked great
Eggs and bacon this morning were nice and slippery.

Originally Posted by gssixgun

New Lodge Pans

I found a youtube vid that made some sense about why these are simply "Different" when seasoning then the older smoother Vintage CI

I bought a couple of new pans for Christmas one of which was a Grill Pan and I decided to try a variation of it

First time using Olive Oil for Seasoning a Lodge CI pan

Use High Quality EVOO the Smoke Point is at 405 F

I used a graduated temp also,,

Set oven to 350°

Warm the pan,

Thin coat of EVOO just pour some in the pan then wipe it out using a Rag (not Paper towel)
Place pan bottom up in oven as normal
Once the temp hits 350° set timer for 15 minutes
Raise temp to 375° 15 minutes
Raise temp to 400° 15 minutes
Raise temp to 425° 15 minutes
Raise temp to 450° 15 minutes

Turn off oven and walk away

Repeat 2 more times

I have never had that kind of success that easy with a New Lodge CI piece...
I am sold on it

I have a Vid of a French Omelet I will try and get loaded showing just how Non stick it was

Originally Posted by gssixgun

Harold I watched about 6 different ones out there and took the stuff from each that made sense to me

Cowboy Kent Rollins was one of them
Cooking with Cast Iron was another
Craig Arent
Culinary Fanatic had a good one
Sandstone


I just basically watched them all since I bought two new pans for Christmas and I wanted to see if anyone had come up with a good system for the New Lodge stuff

I listened and took what I thought made sense, seemed to work almost too easy

Originally Posted by TwistedOak

did you take anything off the lodge when you first got it? i.e. strip their factory "seasoning" before doing your own?

Originally Posted by Disburden

I did this too because I watched the you tube video you posted. Worked great
Eggs and bacon this morning were nice and slippery.

Here is what we are talking about Walt,, keeping in mind that there are as many way to season as to Hone hehehe

But this sure seems to work for the New Lodge stuff better then anything else I have tried in the past

Like I said I actually enjoy the CI now

Yeah, I gave up fighting the new age seasoning myself. My pans are used daily and they strip and re season naturally anymore......pork...it's what's for dinner and CI loves it !

As Glen has pointed out, there are many ways to season or 'cure' cast iron.

With the exception of one item; All of my cast iron is older including some Lodge purchased about 10 year ago (before they forced the 'per-seasoned' products on the consumers).

I decided to try the method Glen had used on my new pre-seasoned baking pan. However I varied from the 'recipe' that Glen had provided.

While I use EVOO (Extra Virgin Olive Oil I prefer peanut oil for my day to day uses.

I followed the recipe/guide to a T but used the peanut oil. After the third treatment I bravely made Brownies in the new pan. I used spray oil (unless otherwise noted it's Canaola Oil) giving just a light spray and filled the containers and away to the oven they went. When done they all fell right out of the pan without any shaking.

I am hard on cast iron as I'll use it to make a tomato based sauce or one with wine in it. I've found that no matter how well 'seasoned' the pan is after a couple of hours with the red sauce simmering the seasoning has suffered.

So I tried the above method on some of the old cast iron and again with the peanut oil. Again I found a very good seasoned surface.

I 'think' that the Trick is the very light coating of oil, followed by the starting point of 350 and then progressing upward by 25 degrees and allowing the oiled pan to sit in the oven for the 15 minutes before going to the next higher temp.

While I can't vouch for the temps shown in this chart they seem about right to me. I thought it was just some good information for all:

https://jonbarron.org/diet-and-nutri...t-smoke-points

Okay I am one happy camper..



The bread was so tasty I am stuffed





Slipped right outta the DO and left nothing nada zip behind

Excellent looking loaf Glen +1

I got out the Griswold waffle iron and the big Wagner skillet. A nice stack of homemade waffles slopped full of sweet cream butter and Mrs. Butterworth's syrup. The big Wagner???? Well, nothing goes better with waffles than 10 to 12 strips of fried bacon. Pass the Lipitor please.

Tonight's dinner (and lunch for the next few days):





Same Poppy Seed Chicken recipe I posted in the tonight's dinner thread a while back, but this time Cast Iron style.

With regard to Lodge's pre-seasoning...I decided to test it out with this big iron pan. I made a pan-pizza with it, just slathered a slick coat of vegetable oil in it. Complete with sauce and cheese touching the side of the pan to get it nice and stuck...everything came out clean.

Might be hit & miss, but the pre-seasoning on this monster did me solid. Beyond that I preseason about the same way Gssixgun outlined above, only difference being I crank it straight to 450 and let it soak for an hour. Then I shut the oven off and let it sit some more. All roads lead to Rome.

Sometimes I think it works too well. Like when I go to flip and egg and the sucker just skids to the other side of the pan.

Well Marshal, tomorrow I'm going to get out the Wagner chicken fryer. I have a carton of farm raised chicken thawing right now.

The Wagner chicken fryer is like a skillet in diameter but deep. Also the lid from the Dutch oven fits on it perfect.