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hylabrook1
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I am the proud owner of a new cast iron griddle, and I think I'm supposed to do something special to it before using it. Is that right? And what am I supposed to do?
Thank you in advance for your wisdom.
Peace,
Nancy
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JodieLyn
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is it one of the pre-seasoned ones? I've noticed those are much more available than the unseasoned ones.
is it black or grey?
if it's black it's likely preseasoned and ready to use.
if it's grey it's likely unseasoned.. and you'll want to wash it good and coat it with oil and bake it in a low oven..
Also, you'll want to to wash it in hot water, no soap (I use a scrub brush and running hot water to clean mine but when camping I'll pour water into the pan while it's still on the fire and scrub that way).. and you'll want to dry it with heat.. I just put mine on the stove and turn on the burner for a few minutes until it's dry. then give it a light coating of oil before putting it away.
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Jodie, wife to Dave
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JodieLyn
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ok here we go.. from http://www.lodgemfg.com
Quote:
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Set oven temperature to 350 – 400 degrees F.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven. |
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You might want to go and check out the website for other tips on use and care.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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hylabrook1
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| Posted: Aug 30 2008 at 4:31pm | IP Logged
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Thanks, Jodie. Those are really clear instructions and the website is very helpful. The stuff I bought is very dark gray, not nice and black like I usually think of cast iron cookware, so I guess it needs to be seasoned.
Peace,
Nancy
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amarytbc
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I have old cast iron that one of the kids washed with soap. I tried seasoning it with oil according to the directions online, and it just wouldn't take. I tried various procedures and oils. Nothing. Finally, I found a link that said lard was the best for seasoning. I seasoned it one time with the lard and it's back to being non-stick again. This might not be necessary for newer pans, but I thought I would share this just in case seasoning it with oil doesn't work.
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lilac hill
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I have used oil, Crisco and lard.
I do wash mine with soap and water, just a quick swipe and oven or stopvetop dry. BTW, I do not use a strong/degreaser dish soap so maybe that is why it works.Occasionally it gets a good oiling with low oven heat.
Since I have used mine for eggs, griddlecakes,corn fritters, refried beans, popcorn, spagetti sauce,potatoes, bacon, browning hot dogs when DD did not feel like grilling her favorite and arroz con pollo (at least in the last week)cleaning between is necessary.
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Viv
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JodieLyn
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Oh you clean in between.. just without soap.. and you are right, Viv.. once a pan is well seasoned you can get away with using a bit of soap on it without real damage.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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Matilda
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May I barge in and ask what kind of cast iron pans you ladies think are indispensable? Round? Griddle? And what size? And what do you cook in yours? I would like to start using a cast iron pan, but my mom only used one to fry chicken and bake corn bread. That's it. What else can you do with them and what size and shape is most functional? Thanks!
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Charlotte (Matilda)
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JodieLyn
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I have 2 12" skillets and 1 round 10" skillet and 1 square 10" skillet and 1 round 6" skillet.. and one round 8" griddle..
I use them for anything that I cook in a skillet.. I have no other skillets. After some things you need to reseason a bit (heating on the stove top and wiping with oil is usually enough) is all.
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Jodie, wife to Dave
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JodieLyn
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oh I didn't say what was most functional.
I like the 12" skillets for generally everything.. the 10" are good for smaller amounts or for anything if I have to use the smaller burner on my stove to fit in next to a larger pan on the larger burner.
I would love another griddle but I haven't found the style i prefer so have been putting it off.. the round griddle makes 3 pancakes that cook evenly.. the 12" skillet does as well.. I'd rather use that than a two burner griddle that has cold spots.
The small 6" skillet (I think that's what it is.. could be 8) is perfect for cooking corn tortillas.. also if one person is cooking something (like dh making breakfast when he's getting up incredibly early or if I want eggs when the kids are eating oatmeal).. I would consider a second one of these only to be able to cook tortillas faster.. we use a lot.
The square skillet is.. well a nice idea I guess.. but I don't find it really useful.. lids don't fit.. the corners are cooler than the rest of it.. I'd just as soon have a round skillet in that size instead. But we were given it.. my FIL got it because he likes his bacon laid out flat in nice neat rows to cook.. I cook it all stirred up and it gets cooked all the same.. just not flat or neatly 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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hylabrook1
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The pan I recently got is a square griddle, about 9 inches square, I would say. My stove has a griddle attachment that is something of a major production to switch over to. There are plenty of times when we don't make pancakes because we just don't feel like dealing with the stove. Having a separate griddle, and particularly one that isn't teflon coated, seemed like a good idea.
Peace,
Nancy
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PDyer
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I have a 12? 14? inch skillet and a 10 inch skillet. I use the larger one to cook big things and the smaller one to cook little things. They are the only skillets I own. I still have my eye on a griddle, but my electric griddle hasn't died yet so I can't justify buying one. 
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Patty
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juststartn
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We have so many cast iron pans--but we use the skillets for evvverryyythhinnngg...lol.
WE use bacon grease to season ours. NEVER liquids...never ever ever. DH would have an absolute coronary/conniption fit were I to desecrate the holy sacredness of his finally black and shiny cast iron with liquid oil...lol.
We wipe ours out between uses with a papertowel. Occasionally, we have to use some hot water and a scrubby, but not soap.
Rachel
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Matilda
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We make lots of stir fry dishes. Can you use a cast iron skillet for that? How about braising meat like pork chops?
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Charlotte (Matilda)
Mom to four (11, 10, 9 & 5) an even split for now
with bookend boys and a double girl sandwich
Waltzing Matilda
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stefoodie
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We use it for stir-fries as well, Matilda -- some applications they work even better than a wok! Especially if you're looking for a good sear (which produces that elusive "wok hai" -- taste of the wok).
I braise meat in it too.
My only complaint about cast iron (and BTW, I love my 12-inch and 4-inch and our griddle/grill, and wanting to get a 6-inch or 8-inch for Dutch Babies) is that tomatoes and other acidic things (lemons, limes, vinegar) -- just don't go well with them.
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stef
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PDyer
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Matilda wrote:
| We make lots of stir fry dishes. Can you use a cast iron skillet for that? How about braising meat like pork chops? |
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My family doesn't complain about any of those dishes! I make *everything* in my cast iron skillets.
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Patty
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Matilda
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stefoodie wrote:
| My only complaint about cast iron (and BTW, I love my 12-inch and 4-inch and our griddle/grill, and wanting to get a 6-inch or 8-inch for Dutch Babies) is that tomatoes and other acidic things (lemons, limes, vinegar) -- just don't go well with them. |
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What does this mean? I have a recipe that calls for browning chicken thighs, sauteing zucchini and then simmering both with a can of Italian style tomatoes in the pan covered for 20 minutes. Would it be bad to cook this dish in a cast iron skillet? And do they come with lids or not? Sorry to hijack the thread, but I am really in need of getting a few new skillets but I want to make sure that I can cook our favorite recipes in the cast iron before making the switch.
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Charlotte (Matilda)
Mom to four (11, 10, 9 & 5) an even split for now
with bookend boys and a double girl sandwich
Waltzing Matilda
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stefoodie
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acid and cast iron discussion on Chowhound
If it's already well-seasoned, you may be able to use tomatoes in it, but I've found that it's not 100% foolproof and I often have to re-season after using acid, so I just don't (and instead use my enamel-coated cast iron for any recipe calling for acid). I also don't like the metallic taste that goes on the food when using tomatoes or citrus.
However, there are conflicting opinions on this -- so I don't know if it's just my family's palates or not. You'll just have to try for yourself:)
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stef
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JodieLyn
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but using acidic food in cast iron is a great way to increase your iron
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Jodie, wife to Dave
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Seasoning Cast Iron Cookware
