Thread: cast iron pans

keep in mind that in reality.. the whole season process isn't manditory.. just get the pan and use it.. you don't have to follow the whole gambit in order to enjoy cast iron..

simply use the thing.. be sure not to wash it and eventually you'll develop a nice patina.

This thread needs more pics! Break out the CI porn gentlemen

Just cook some bacon in it.....

Originally Posted by ndw76

I wanted a cast iron pan, but I don't have an oven to help season it. This idea about boiling a pan in oil has given me hope. We have an outdoor burner and some large pots. So all I need now is a cast iron pan and a heap of oil.

Just picked up an enameled cast iron 5 quart at Meijers. The 5 quart is $5 off, the 3 quart is $10 off. Just finished the ground turkey chili!! Works great!!

Thanks, Nifty. I'll have to try that. Previously, my method of seasoning was to use the pan (naked, after a good scouring) to cook bacon and sausage to build up a good grease layer in the bottom. Then I would let it cool, and rub some of the white grease leftovers around the sides and bottom. I'd let it sit like that for a couple of days, then throw it in the oven at 300° for about an hour or two. After that, the only cleaning I would do was to scrape out the cooking residue into the trash can after the pan had cooled.

It's really amazing that you don't need those high-tech, ubermodern, superscientificalized chemicals and junk to get a true non-stick surface. Just a greasy piece of iron works as well, or better, than any of that new stuff.

Nothing is better for eggs than a wells seasoned cast iron pan, IMHO.

Originally Posted by SonOf1337

Thanks, Nifty. I'll have to try that. Previously, my method of seasoning was to use the pan (naked, after a good scouring) to cook bacon and sausage to build up a good grease layer in the bottom. Then I would let it cool, and rub some of the white grease leftovers around the sides and bottom. I'd let it sit like that for a couple of days, then throw it in the oven at 300° for about an hour or two. After that, the only cleaning I would do was to scrape out the cooking residue into the trash can after the pan had cooled.

It's really amazing that you don't need those high-tech, ubermodern, superscientificalized chemicals and junk to get a true non-stick surface. Just a greasy piece of iron works as well, or better, than any of that new stuff.

So if you have ever been to a Chinese take out place and watched how the cooks treat their Woks ,it's the same as cast iron.After cooking you'll notice,that they rinse out with hot water and use a wok brush.Or in a lot of cases a steele scrubby since the woks are steel.Then another rinse and fire dry.Do the same with cast iron followed up by a wipe with oil and you will have a piece of good iron.DO NOT USE THE STEEL PAD .Wok brushes are fine however.

Originally Posted by MykelDR

This thread needs more pics! Break out the CI porn gentlemen

Agreed.....lets see that bacon frying brutha !

how's this?

CI PORN!!! Tee Hee !!