| Castiron Skillet
Posted: 2/13/2007 3:26:19 PM | I just got an old castiron skillet. I cleaned it up as it was rusty and crusty. I know you are supposed to CURE them but not sure of the proper method. Oil it(Olive?), hot oven(temp?/time?). Would appreciate some knowledge. | |
|
| Castiron Skillet
Posted: 2/13/2007 4:22:31 PM | | Just oil it up real good and through it in the oven and 300 for and hour or so. | |
|
| Castiron Skillet
Posted: 2/13/2007 4:52:18 PM | I only use peanut oil as it never tastes burned. Thin coat as possible, heat, redo. Ideally do this at least 3 times in the beginning. After that try not to scrub it too hard often and rarely use soap when washing. Use the plastic scrubbies meant for teflon because if you use steel wool the coating you worked so hard to put on will come off.
After every use its ideal to lightly oil it and place it back on the burner on lowest setting possible, shut it off after the meal. This adds to the curing and dries any water off from washing which will rust it.
You can not possibly overdo the oiling and reheating, but too much oil means too much smoke. Some smoke is normal here because the oil is being reduced/burned into carbon and that carbon is your non stick coating.
If you have an exhaust fan use it. Or even consider doing it outdoors. I use as much heat as possible. 300 in the oven won't even touch it... converting the oil to the black carbon finish you want... since most oils do not smoke until over 300 and peanut oil is around 400 degrees.
It is a smokey process but they are well worth it, you also have to learn to control the burner heat a little differently because these cast iron pans hold so much heat so easily compared to the thinner aluminum cookware we are typically used to using.
Like anything worth doing there is definitely a learning curve to cast iron cookware but don't let that stop you. They are well worth using. You will also find that skillet of yours ideal for searing cuts of meat on the stove and then pop the whole pan and meat into a 350 degree oven to finish cooking it to perfect doneness. Afterwards you can deglaze the pan and make a quick sauce, if desired. This is what the pro chefs do and why the meat always looks perfectly browned on the outside and perfectly done on the inside. | |
|
| Castiron Skillet
Posted: 2/14/2007 4:53:08 AM | | Thanks for the tips. I need to clean it up better since it still looks pretty bad right now. Then I will give it the works and try it out. Will let you know this weekend how I did. | |
|
| Castiron Skillet
Posted: 2/14/2007 11:30:24 AM | Check out this site: http://www.kitchenemporium.com/info/castiron.html
All the information you need. | |
|
| Castiron Skillet
Posted: 2/15/2007 4:08:22 PM | Wash it with really hot water. Do not use soap, EVER, on cast iron. Now dry it. Put it in your oven at about 300. Let it get good and warm. Now cure it with oil(vegetable, olive, bacon grease, etc.), give it a good coating. Stick it back in the oven and let it cure for about an hour. Wipe off the excess. Get a steel pad to scrub it.
Never use soap on it. Just really hot water will take care of it. The reason to never use soap is that cast iron is porous. Washing it with soap will only get soap into these pores. You will later taste it on your food. A well seasoned castiron will need very little oil to keep it nonstick.
Cleaned correctly and soon after useage, along with an monthly curing will create wonderfull dishes from a pan that will outlive your great grandkids. Store it, where it will not be exposed to condensation for long periods of time.
Enjoy.
 | |
|
| Castiron Skillet
Posted: 2/17/2007 9:39:21 AM | | Thank you guys so much. Skillet looks like new. Nice and dark now. Now I have to cook something with it. Thanks again. | |
|
| Castiron Skillet
Posted: 2/18/2007 7:36:46 AM | Cast iron, properly cared for, is the best, sine qua non. It's durable, versatile, better than Teflon for its non-stick properties if cured properly, heats evenly, cleans in a heartbeat without soap.
Not dishwasher friendly, but worth the trouble. After every wash before storing, give it a wipe with a lightly oiled cloth, then wipe off the excess so the oil doesn't turn rancid.
I use my cast iron for everything from lacy crepes to BBQ'ing blackened swordfish and it's never let me down. | |
|
| Castiron Skillet
Posted: 2/18/2007 8:05:15 AM | My cast iron skillets and Dutch oven are the pride and joy of my kitchen. I have only 1 “teflon” coated cooking pan/pot in the place… an omelet pan. Even my barbeque grids are cast iron (not the standard steel, porcelain coated anything or stainless steel… but exposed cast iron).
Since day 1, my cast iron has never touched water… I do not wash them. I use a dry salt scouring technique. Wipe out as much of the cooked food as possible, and while the pan/pot is still hot, dump in 2-3 tablespoons of salt. Then I use several paper tools and “elbow grease” to grind the food away. Afterwards, I re-apply a thin coat of cooking oil. I should use peanut oil because of it very high flash point (i.e. it does not smoke), but allergies prevents its usage. | |
|
| Castiron Skillet
Posted: 2/18/2007 8:52:52 AM | I would opt for the dry salt scouring technique as well.
It won't disturb the oil impregnated into the pores of the cast iron. Its a largely antimicrobial treatment - I would be VERY leery otherwise of not washing a surface, just 'wiping it down', as small particles of food are left behind in cooking.
Anybody who thinks that the surface residual oil isn't oxidized by both cooking and bacterial attack is seriously deluding themselves. Rancid fats are those that have been oxidized from within on standing or by serial reheating. After all, the fats themselves are mild biological acids.
The best oils for deep-frying and high temperatures are refined safflower and sunflower oils, peanut, safflower and soy oils. Refined almond, avocado and cottonseed oil are also great if you can find and afford them, and canola oil is usually not a problem either.
All About Oils: http://missvickie.com/howto/spices/oils.html | |
|
| Castiron Skillet
Posted: 2/20/2007 8:57:19 AM | I could not agree more!!!!!!!
never use soap
recure every week or so
never leave it on a burner with old grease
best skillet in the world
I have like three of them | |
|
| Castiron Skillet
Posted: 2/20/2007 10:51:56 AM | I do use warm water and a dishtowel or paper towel to clean mine, but I must offer this tip for cast iron:
I NEVER cook tomato-rich sauces in cast iron, the acid in the tomatoes will eat the "seasoned" cooking surface off while you are cooking in it, and will ruin anything cast iron! | |
|
| Castiron Skillet
Posted: 2/20/2007 11:39:09 AM | Bought my first kitchen tool 45 yrs ago (yes), and it's still the best.
Take care of it. Don't necessarily agree on soap prohibition (if it's cured, no soap is going to cut through), but never, NEVER use steel wool on the cook's best friend (don't use it on the sous-chef, either). | |
|
| Castiron Skillet
Posted: 2/20/2007 4:19:25 PM | To thoroughly clean cast iron, you need to place it in a dish pan full of pepsi or coke, yes that's right that nasty sh!t I will never put in my stomach but I will clean my cast iron with it. Soak it over night and that pan will be like new. Then season it with oil in a low oven for an hour let cool and leave it there over night. Wipe out the oil the next day and season again 2 more times. Your cast iron should be in tip top shape after that.
I have a full set of instructions for cleaning and seasoning cast iron so if you or anybody else is interested, drop me a line and I will send that out to you.
ALL cast iron are must have pans. Can't live without em but as somebody else posted, I use Le' cruset (sp) for omelets.
:))
Witchy | |
|
| Castiron Skillet
Posted: 5/11/2007 2:39:32 PM | | If you have a cast iron skillet or dutch oven that is crusted with food, grease etc. the easiest way to clean it is put it in your oven and run the self clean cycle. All the crud burns off. I have also put them in a gas grill with the top closed and run on high for at least one hour. Let pans cool, wash well then season. | |
|
| Castiron Skillet
Posted: 5/12/2007 3:00:26 AM | if a health inspector caught anyone NOT using dish soap on a cast iron pan...i am sure a thorough inspection would quickly ensue...
of course you can and should use soap...just dont let it sit in the pan too long and dont be shy with the HOT water when rinsing...pat it dry with paper towel after...the soap will not permeate the cast iron...the purpose of seasoning is to seal the microscopic pores of the metal so food wont stick...
there are several google sites on the care and feeding of cast iron cookware | |
|
| Castiron Skillet
Posted: 5/12/2007 3:51:29 AM | Now I know I said I walked away from everything in my divorce........but I did not mention..............I FAUGHT FOR MY KIDS AND MY MASSIVE CASTIRON SKILLET..... of all the things I took........it was the CASTIRON...........I could not cook without it (Although I rarely cook if I do, I want that skillet).........I even use it camping........it the best for every meal!!
I always wash it with both soap and water but I ALWAYS dry in on the burner before I put it inside the oven where I store it....... reseaoning needs to be done more often in the beginning but after years you'll know when to coat it with oil ( I like the peanut oil idea) and throw it in the oven or on the burner for a little reseasoning.
have fun with your new favorite piece of cookery! | |
|
| Castiron Skillet
Posted: 5/12/2007 11:02:12 AM | | I don't understand why so many folks here claim you can use oil to season a skillet. You need to use animal fats; vegetable oils will make it sticky. | |
|
| Castiron Skillet
Posted: 5/12/2007 11:33:53 AM | | rsx...google a bit more...you will find it says you can use either | |
|
| Castiron Skillet
Posted: 5/12/2007 12:30:40 PM | It is also much better than a teflon frying pan if ya ever get the urge to convince someone to get the hell out of the kitchen.... | |
|
| Castiron Skillet
Posted: 5/12/2007 12:31:07 PM | I've always used oil to season my cast iron (of which, I have a new one today to treat), and never had a problem with sticky or sticking ... best non-stick surface I've ever cooked with.
I do, after the initial seasoning, lightly oil it after use, then wipe off excess. Takes on a beautiful, shiny black patina to which nothing, not even dust, sticks (okay, I should use my crepe pan more). After that patina is achieved, the oils I use to cook with seem to maintain the seasoning perfectly.
I do try to avoid soap in excess, but I have no hesitation to immerse my cast in water for cleaning ... conversely, I try to avoid abrasive abuse of the patina ... I know you can scrub 'em with salt and sand, and wind scour them, etc. ... I just treat mine a little more gently. | |
|
| Castiron Skillet
Posted: 5/12/2007 2:11:19 PM | | everything i've looked at says that after you do your intitial seasoning...(with whatever you choose)...to fry really greasy things(bacon, el cheapo ground beef etc)... for the first maybe 5 or 6 times so the pan absorbs even more oils... | |
|
| Castiron Skillet
Posted: 5/13/2007 6:43:44 AM | Guess we all do things a bit different. I season mine with Crisco inside and out. Place them in the oven lightly coated and heat them for an hour or more as needed...yep, most of them, I find, need more than one session in the oven.....heck, I "store" the one I use most in my oven! I wash mine in the sink in hot, soapy dishwater. I towel dry and store them away. Since nothing ever sticks to them, I have no need to scour with harsh abrasives.
I have a collection of castiron from a 4 inch skillet up to a 10 inch....I have a square 10 inch skillet that I make cornbread in, gives it a crunchie outter crust and melt in your mouth top.....also have a castiron dutch oven that makes the tenderest roast ever.
I cannot tell you how many castiron skillets that brides have requested from me as a wedding gift....pre-seasoned of course!!! | |
|
| Castiron Skillet
Posted: 5/25/2007 4:25:22 PM | | I have came across iron skillets as flea market finds and they needed a really good cleaning...I would wash them good in soap and water, and rinse well.... Then I would fill the skillet with water and a couple table-spoons of salt, I would let it boil for awhile and then rinse in hot water, and then go thru this salt process once more, finally I would rinse well and then wipe good with crisco... This salt process keeps food from sticking in your iron skillets for some reason... | |
|
| Castiron Skillet
Posted: 2/11/2008 2:14:02 PM | A quick google search wil tell you everything you need to know but the quick fixitfred method.
Sand with fine grit to remove rust and smooth. (I did this with a pre-cured Lodge it was too rough)
Lube it up, any earl cept 10w-40, best use animal fats like bacon grease or crisco types
(disable smoke alarms TEMPORARILY) Fire it up in a hot oven (round 400) for about an hour or so.
Enjoy the beauty of a well cured pan and use the hell out of it and unlike a woman watch it get better and better the more you use it and the older it gets.
Clean with a stiff brush and plain HOT water, never soaps, dry it then rub it down like you would a woman with earl. | |
|
Home
login 
