Join Early Retirement Today
Reply
 
Thread Tools Search this Thread Display Modes
cast iron pan
Old 06-15-2010, 02:44 PM   #1
Thinks s/he gets paid by the post
 
Join Date: May 2008
Posts: 2,259
cast iron pan

I have one cast iron pan. It came pre-seasoned, but I know that the original seasoned coating is all gone. I occasionally heat the pan in a gas grill with some lard in it to re-season. Then, I use the pan on the stove, but after a few uses, the pan gets really dry again and it starts sticking. I've seen some very well seasoned pans that have been used for years that look like they never have to be seasoned again.

I wonder what I am doing wrong? Also what do you cook in your cast iron pans? I usually only cook bacon, eggs, meats (no watery veggies for example.) I wash it very lightly in water (with no soap) and put a little lard once washed.

Thank you.
__________________

__________________
tmm99 is offline   Reply With Quote
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!

Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that Early-Retirement.org is a great community to join. Best of all it's totally FREE!

You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!

Old 06-15-2010, 02:48 PM   #2
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
haha's Avatar
 
Join Date: Apr 2003
Location: Hooverville
Posts: 22,384
Quote:
Originally Posted by tmm99 View Post
I wonder what I am doing wrong? I usually only cook bacon, eggs, meats (no watery veggies for example.) I wash it very lightly in water (with no soap) and put a little lard once washed.

Thank you.
I use my iron skillets every day, and this is the same as I do. But It works for me. I would guess but do not know that your initial seasoning is somehow incomplete. When you put it in the grill, is it well away from direct heat?

Ha
__________________

__________________
"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
haha is online now   Reply With Quote
Old 06-15-2010, 02:55 PM   #3
Thinks s/he gets paid by the post
 
Join Date: May 2008
Posts: 2,259
Ah, I guess the pan is away from direct heat but it's right on the grill (a gas grill, and the flame is below). And leave the skillet in (with the grill hood closed) for about 30 minutes with 450-500 degrees.
__________________
tmm99 is offline   Reply With Quote
Old 06-15-2010, 02:56 PM   #4
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
haha's Avatar
 
Join Date: Apr 2003
Location: Hooverville
Posts: 22,384
Quote:
Originally Posted by tmm99 View Post
Ah, I guess the pan is away from direct heat but it's right on the grill (a gas grill, and the flame is below). And leave the skillet in (with the grill hood closed) for about 30 minutes with 450-500 degrees.
This is likely the problem. You want indirect heat, and not nearly so hot. At least this is what I do.
__________________
"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
haha is online now   Reply With Quote
Old 06-15-2010, 03:01 PM   #5
Full time employment: Posting here.
 
Join Date: Apr 2009
Posts: 731
I haven't used mine in a while - moved to non-stick coatings - but my recollection is that I wiped the pan with cooking oil and put it in the oven for a while. I washed it with dish detergent but dried it immediately, usually on the stove for a minute, to make sure it was dry. Never rusted, worked well. I'm not sure the grill is the way to season it, but I'm just guessing.
__________________
Retired July 2, 2010 at 62. My only regret is that I couldn't do it sooner.
thinker25 is offline   Reply With Quote
Old 06-15-2010, 03:03 PM   #6
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
RonBoyd's Avatar
 
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 5,280
Let me Google that for you:

seasoning cast iron - Google Search

Anyway, "seasoning" in this sense means filling up the pores in the metal so that the surface is very smooth. The more you use the pan (or pot) at high heat the more the pores are filled up with rock-solid material.

I don't worry about how much water I use in clean up nor how hard I scrub but I never ever get soap involved. I, then, dry the pan by putting it on very hot burner on highest setting) just until the water evaporates. (Having said that, I have been distracted and forgotten about it until the smoke and odor reached another part of the house -- this has happened many times with no damage that I am aware of but it always bothers me.)

I do coat the inside with cooking oil every once in awhile but that is probably a waste of time.
__________________
"It's tough to make predictions, especially when it involves the future." ~Attributed to many
"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
"Those who have knowledge, don't predict. Those who predict, don't have knowledge."~ Lau tzu
RonBoyd is offline   Reply With Quote
Old 06-15-2010, 03:04 PM   #7
Thinks s/he gets paid by the post
 
Join Date: May 2008
Posts: 2,259
Thank you!

I like doing it in an outdoor grill so I won't heat up the house so much. What temperature would you say is more appropriate and for how long?
__________________
tmm99 is offline   Reply With Quote
Old 06-15-2010, 03:07 PM   #8
Thinks s/he gets paid by the post
 
Join Date: May 2008
Posts: 2,259
Thank you Ron.
You must have posted while I was constructing the last post.

I will follow the steps from what you googled. I didn't know I had to season it that long at such a low temperature. (I can do it while cooking chicken or something).
__________________
tmm99 is offline   Reply With Quote
Old 06-15-2010, 03:34 PM   #9
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
RonBoyd's Avatar
 
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 5,280
Quote:
Originally Posted by thinker25 View Post
I haven't used mine in a while - moved to non-stick coatings -
You probably already know this but... pots and pans coated with this material cannot be used with high heat. Every manufacturer now issues cautions and warnings about that kind of use (it may even be required by law). The "non-stick" coatings are very carcinogenic and (duh) "non-stick" so it ends up in your stomach.
__________________
"It's tough to make predictions, especially when it involves the future." ~Attributed to many
"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
"Those who have knowledge, don't predict. Those who predict, don't have knowledge."~ Lau tzu
RonBoyd is offline   Reply With Quote
Old 06-15-2010, 03:38 PM   #10
Full time employment: Posting here.
 
Join Date: Apr 2009
Posts: 731
Quote:
Originally Posted by RonBoyd View Post
You probably already know this but... pots and pans coated with this material cannot be used with high heat. Every manufacturer now issues cautions and warnings about that kind of use (it may even be required by law). The "non-stick" coatings are very carcinogenic and (duh) "non-stick" so it ends up in your stomach.
Yes, thanks - I'm not talking teflon, I'm talking high-grade Calphalon.
__________________
Retired July 2, 2010 at 62. My only regret is that I couldn't do it sooner.
thinker25 is offline   Reply With Quote
Old 06-15-2010, 03:55 PM   #11
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
HFWR's Avatar
 
Join Date: May 2005
Location: Lawn chair in Texas
Posts: 12,964
Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA
__________________
Have Funds, Will Retire

...not doing anything of true substance...
HFWR is offline   Reply With Quote
Old 06-15-2010, 04:13 PM   #12
Moderator Emeritus
Martha's Avatar
 
Join Date: Feb 2004
Location: minnesota
Posts: 13,212
I question whether the "no soap" rule is a myth. I use soap most of the time when I wash my iron pans. I don't soak them and just wash them up quick. It helps me get any extra grease out. It does not seem to have a negative effect on a well seasoned pan.

When seasoning I think it is a good idea to do it two or three times. Oil it up. Put it in the oven at 300 to 400 degree for an hour upside down. Cool it down. Repeat.

I always thought that my very old extra smooth iron was the best. But I think it was CalmLoki who mentioned using the new preseasoned pans, which have a coarser surface. He said they worked even better than the old smooth surfaced ones. So who knows.
__________________
.


No more lawyer stuff, no more political stuff, so no more CYA

Martha is offline   Reply With Quote
Old 06-15-2010, 04:28 PM   #13
Full time employment: Posting here.
 
Join Date: Dec 2006
Posts: 886
More reading for your enjoyment -

Bare Cast Iron vs Enameled Cast Iron Cookware
__________________

Trek is offline   Reply With Quote
Old 06-15-2010, 04:37 PM   #14
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
RonBoyd's Avatar
 
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 5,280
Quote:
Originally Posted by Martha View Post
I question whether the "no soap" rule is a myth..
I tend to agree with you... however, rust is a problem with iron and soap seems to promote that. So I just say "no soap" and hope nobody asks why.
__________________
"It's tough to make predictions, especially when it involves the future." ~Attributed to many
"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
"Those who have knowledge, don't predict. Those who predict, don't have knowledge."~ Lau tzu
RonBoyd is offline   Reply With Quote
Old 06-15-2010, 04:44 PM   #15
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
RonBoyd's Avatar
 
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 5,280
Quote:
Originally Posted by thinker25 View Post
Yes, thanks - I'm not talking teflon, I'm talking high-grade Calphalon.
Oh! Anodized aluminum. Same principle... less coarse than cast iron but still needs seasoning. (Yeah, it is done at the factory and harder to destroy but nevertheless.)

I do have a couple Calphlon, including a most wonderful Paella pan, along with a ton of Magnalite. I like anondized aluminum and, truth be known, I gravitate toward it but... there are certain foods (recipes?) that only cast iron can do justice to -- fried chicken and corn bread come to mind.
__________________
"It's tough to make predictions, especially when it involves the future." ~Attributed to many
"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
"Those who have knowledge, don't predict. Those who predict, don't have knowledge."~ Lau tzu
RonBoyd is offline   Reply With Quote
Old 06-15-2010, 05:03 PM   #16
Moderator Emeritus
Martha's Avatar
 
Join Date: Feb 2004
Location: minnesota
Posts: 13,212
Quote:
Originally Posted by Trek View Post
More reading for your enjoyment -

Bare Cast Iron vs Enameled Cast Iron Cookware
Hey, are we repeating ourselves! I forgot what an amazing cookware collection Ron has.
__________________
.


No more lawyer stuff, no more political stuff, so no more CYA

Martha is offline   Reply With Quote
Old 06-15-2010, 05:20 PM   #17
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
calmloki's Avatar
 
Join Date: Jan 2007
Location: Independence
Posts: 5,459
Quote:
Originally Posted by Martha View Post
...
I always thought that my very old extra smooth iron was the best. But I think it was CalmLoki who mentioned using the new preseasoned pans, which have a coarser surface. He said they worked even better than the old smooth surfaced ones. So who knows.
Oh lord no - a neighbor expressed that theory on new pans, which i may have repeated, but I'm a fan of old Griswold and, to a lesser extent, Wagner. I find bacon is a good thing to cook first, then eggs or whatever.

found this regarding seasoning and cleaning: Cast Iron
__________________
calmloki is offline   Reply With Quote
Old 06-15-2010, 05:32 PM   #18
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
RonBoyd's Avatar
 
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 5,280
Quote:
Originally Posted by calmloki View Post
but I'm a fan of old Griswold and, to a lesser extent, Wagner.

Griswold was purchased by Wagner. But I agree, it went downhill after that -- all my cast iron (non-enamaled) is Griswold.

Let me Google that for you:

griswold +wagner - Google Search

Quote:
Originally Posted by calmloki View Post
I find bacon is a good thing to cook first, then eggs or whatever.
Well, "Duh!" Bacon before everything... even when cooking.
__________________
"It's tough to make predictions, especially when it involves the future." ~Attributed to many
"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
"Those who have knowledge, don't predict. Those who predict, don't have knowledge."~ Lau tzu
RonBoyd is offline   Reply With Quote
Old 06-15-2010, 05:40 PM   #19
Moderator Emeritus
Martha's Avatar
 
Join Date: Feb 2004
Location: minnesota
Posts: 13,212
Quote:
Originally Posted by calmloki View Post
Oh lord no - a neighbor expressed that theory on new pans, which i may have repeated, but I'm a fan of old Griswold and, to a lesser extent, Wagner. I find bacon is a good thing to cook first, then eggs or whatever.

found this regarding seasoning and cleaning: Cast Iron
Sorry for defaming you!
__________________
.


No more lawyer stuff, no more political stuff, so no more CYA

Martha is offline   Reply With Quote
Old 06-15-2010, 06:10 PM   #20
Thinks s/he gets paid by the post
 
Join Date: May 2008
Posts: 2,259
Quote:
Originally Posted by calmloki View Post
Oh lord no - a neighbor expressed that theory on new pans, which i may have repeated, but I'm a fan of old Griswold and, to a lesser extent, Wagner. I find bacon is a good thing to cook first, then eggs or whatever.

found this regarding seasoning and cleaning: Cast Iron
Calmloki,

Thank you for the great article. A few things I was doing wrong - I need to do it longer, with less grease, upside down!
__________________

__________________
tmm99 is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bare Cast Iron vs Enameled Cast Iron Cookware Trek Other topics 73 11-20-2009 08:55 PM
Iron catfood challenge calmloki Other topics 5 08-19-2009 07:21 PM
Cast Iron Pots/Skillets: Cleaning? Orchidflower Other topics 43 04-22-2008 02:09 PM
Stupidly good deal on cast iron pans cute fuzzy bunny Other topics 53 01-02-2008 03:09 PM
Judge Pumps Iron While Judging Daneboy Other topics 9 07-01-2006 09:05 PM

 

 
All times are GMT -6. The time now is 07:06 PM.
 
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.