Seasoning a cast iron skillet....Tips please

[mvwicker]

An old Cajun trick for seasoning a cast iron skillet is transmission fluid. We've used it for years in the swamp. Foods don't stick and cleanup is a breeze. My uncle toufee uses hydraulic fluid but I don't . Not sure how healthy that is.

Long ago, transmission fluid was made from whale oil, and maybe nontoxic, but I sure wouldn't try that today.

 

[gregfender]

My Dad collected Griswald for years. He had everything from meat grinders to cake pans...several sets of skillets from size 0 to 13. It was an amazing collection. My brother and I kept the ones that meant something to us and gave many away to family and friends as a reminder of Dad. Everytime I see someone mention Griswald I think of him. I still have a few pans that I give to friends so they can have a real "cornbread" pan...because where I grew up, it wasn't really cornbread unless it was baked in a cast iron skillet! If you can't find what you need, let me know. I still have a big collection.

 

[RobertBrown]

Long ago, transmission fluid was made from whale oil, and maybe nontoxic, but I sure wouldn't try that today.

Maybe that's why those Cajuns act that way....tranny fluid in the fry pan.
I recon that might cure a more than a few ailments...

 

[Richard]

Oh, mainly I'm cooking meats and breakfast foods in the skillet. Eggs, bacon, sausage, chicken , pork etc. Eggs are the toughest

I've had a CI skillet for 10/15 years and only use it every now & then. Recently got into using it more and just bought a Griswold to see what all the fuss was about.

Got the Griswold from Ebay. Seller claimed he had soaked it in a lye bath and seasoned it. When it arrived, it looked factory new other than some wear marks. I went ahead and washed it & seasoned it myself just so I knew where the starting point was.

First thing I made in it was .... bacon.

The bacon stuck like glue on a 4 year old.

I made some inquiries and was told that there is sugar in bacon and that was what was probably causing the sticking. Season it more before I go the bacon route.

Gotcha. (this was just yesterday that I had this conversation with someone)

I have a little 5"x5" Lodge CI skillet that I use to make an egg for an egg sandwich. Perfect size for that use! I seasoned it when I first bought it and I have never EVER had the egg even think about sticking. I do put a drop of oil in prior to cooking the egg so it's not going into a naked skillet. Because of the egg, I know that CI can be as non-stick as anything (actually my 5"x5" sticks less than my brand new no-stick skillets and this is why I decided to get another CI piece....ultimately to rid myself of the "no-stick" pieces I have....that are sticking!!)

 

[mjarrels]

When I was in ATKRON ONE TWO EIGHT (VA-128). The Chiefs Mess had a huge cast iron skillet, probably close to three feet in diameter. Could cook five pounds of bacon along with four dozen eggs over an open fire, nothing stuck. But, nothing sticks to a Navy Chief Petty Officer either.

mark

 

[TomSeller]

Being a cast iron nut, I think there is too much focus on non stick. I consider cast iron to be "light stick". The crust that forms on the meat under "light stick" is too die for. Y'all can boil your meat and get no stick if you want. Me, I love that light crust that forms just prior to over cooking.

 

[Chilly807]

Being a cast iron nut, I think there is too much focus on non stick. I consider cast iron to be "light stick". The crust that forms on the meat under "light stick" is too die for. Y'all can boil your meat and get no stick if you want. Me, I love that light crust that forms just prior to over cooking.

+1.. high heat initially to sear and seal in the juices, then let the heat drop back to finish cooking. Pretty much the same strategy as a BBQ

Sean

 

[Chilly807]

After some time testing it, the method I am trying seems to work quite well. I let the pan cool a bit after cooking, wipe out excess grease/food bits with a paper towel. Then add a couple tablespoons of oil (I'm using canola at the moment) and scrub lightly with a stainless steel scouring pad to remove any stuck food bits or crust. No water, and definitely NO SOAP. I don't find much if any flavour carryover from one meal to the next, and the pan is getting more slippery over time.

You still need to add some oil when you cook, but it's easy to cook omelettes now, very little stick if any at all.

Also, lower cooking temperatures seems to help too. A bit of initial high heat to warm the pan quickly, then reduce heat to a bare minimum to get the desired cooking effect. If you get the pan too hot at first, let it cool a bit before you start cooking. If you drop food in while it's too hot, two things will happen 1) the food will burn on the outside, and 2) the burnt bits will stick to the pan.

I don't think high initial heat in a pan accomplishes as much as a grill does, contrary to my prior post. It does sear the meat and seal the juice in, but it creates a sticking problem as well. Does the advantage outweigh the downside??

Sean

 

[TomSeller]

I don't use high heat too much other that the initial sear, however I allow the meat to cook on (stick) slightly to create the crust that tastes so good. It is simple clean up if the pan is properly cured.

 

[dmccarty]

After some time testing it, the method I am trying seems to work quite well. I let the pan cool a bit after cooking, wipe out excess grease/food bits with a paper towel. Then add a couple tablespoons of oil (I'm using canola at the moment) and scrub lightly with a stainless steel scouring pad to remove any stuck food bits or crust. No water, and definitely NO SOAP. I don't find much if any flavour carryover from one meal to the next, and the pan is getting more slippery over time.
...
Sean

I season the pan after every use by adding some oil and either putting the pan back in the oven or on the stove top depending on which was hot. SS Steel scouring pad is a good idea.

When heating up the pan I only set the temperature on the stove top to about half way. Heating up the pan too much can burn what is being cooked. I put some water in the ban, a tablespoon or so is all you need, and when the water boils off you know the pan is around 212 degrees. I might add some water and see if it starts bouncing in the pan since that is getting hot but not too hot. Then I add fat if the dish requires fat. For something like pancakes I can just start cooking. Out of habit and not need, I always add butter before cooking the first pancake. This makes the first pancake look funny but the kids still eat it. :laughing::laughing::laughing: The follow on pancakes look right and none need butter to keep from sticking. I just can't stop adding butter for the first pancake. :confused3::laughing::laughing::laughing:

Later,
Dan