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07-28-2015, 10:33 AM
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#1
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Senior Member
Outdoors RV Owners Club
Join Date: Dec 2014
Location: Nowhere, now here. Freedom!
Posts: 4,602
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New to cast iron
I bought a cast iron frying pan a little more than a week ago. I've used it nearly every day since then to fry things that make or use some grease, like bacon and eggs.
Any idea how long it will take before the surface becomes non stick? I'm leaving bits of egg behind every time.
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ORV 19B Full Timer from '15 to '20, '14 Ram 2500 Diesel and a GSD. Vancouver, WA
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07-28-2015, 11:51 AM
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#2
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Senior Member
Ford Super Duty Owner
Join Date: Oct 2014
Posts: 184
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Did you season it before the first use?
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Tank Thomas, USAF Ret.
There are no secrets to success. It's the result of preparation, hard work and learning from mistakes.
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07-28-2015, 12:07 PM
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#3
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Senior Member
Damon Owners Club Vintage RV Owners Club Oklahoma Boomers Club
Join Date: Jul 2011
Location: Bartlesville Oklahoma
Posts: 1,300
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Quote:
Originally Posted by BigBlockTank
Did you season it before the first use?
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What they said ^^^^
Instructions
1. Preheat oven to 325°F.
2. Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
3. Rinse and thoroughly dry the skillet.
4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.
5. Place the skillet upside down on the oven's center rack.
6. Place a sheet of aluminum foil below the rack to catch any drips.
7. Bake for an hour.
8. Turn off heat and allow to the skillet to cool completely before removing from oven.
Additional Notes: A seasoned skillet is smooth, shiny, and non-stick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.
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1996 Damon DayBreak 454 P37 Chassis
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07-28-2015, 12:07 PM
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#4
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Senior Member
Country Coach Owners Club
Join Date: Apr 2015
Location: Alberta
Posts: 1,591
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Cast Iron fry pans are great but some knowledge about first use (seasoning) and care is good to know.
Click here --> Truth About Cast Iron - Some bad Myths
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Towr: 2007 Country Coach Allure 470 - 37 Sunset Bay Cummins 400 ISL, Coach #31563
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07-28-2015, 12:32 PM
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#5
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Senior Member
Join Date: Nov 2014
Posts: 225
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I have better luck seasoning my cast iron with lard. And the seasoning process works better if done multiple times over several days i.e once per day. Then start using.
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1992 Foretravel Grand Villa 3600
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07-28-2015, 12:34 PM
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#6
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Senior Member
Join Date: Jul 2012
Location: Fulltime, USA
Posts: 16,706
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My grandma seasoned mine in the oven with lard and potatoes. That was 40 years ago; still perfect
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07-28-2015, 03:41 PM
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#7
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Senior Member
Outdoors RV Owners Club
Join Date: Dec 2014
Location: Nowhere, now here. Freedom!
Posts: 4,602
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So, pre-seasoned is marketing hype? It's a Lodge pan, says "Pre-Seasoned" on the label. I ass-u-med that it would get better with use, and by using oil or fat containing ingredients, like bacon, would help it.
Should I wash it really good and oven season it with veggie oil? Or just keep on going and it will get better with more use?
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ORV 19B Full Timer from '15 to '20, '14 Ram 2500 Diesel and a GSD. Vancouver, WA
de K7NOL 146.52Mhz Safety? (CLICK ME!)
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07-28-2015, 03:55 PM
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#8
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Senior Member
Join Date: Jun 2011
Location: FL
Posts: 11,403
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Heck, fry some bacon and potatoes. Eat em. Don't clean it out. Let it sit overnight. When you clean it just wipe it with a wad of newspaper. Leave it shiny and a bit greasy. Next time, heat it up and while it is getting warm enough to melt anything wipe it out again. Now use plenty of cooking oil and fix your next meal. Let the cooking oil get nice and hot before adding any ingredients.
Cast iron never becomes teflon but with the proper cooking and cleaning you won't care.
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Certified Senior Electronic Technician, Telecommunications Engineer, Telecommunications repair Service Center Owner, Original owner HR 2008
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07-28-2015, 04:07 PM
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#9
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Senior Member
Join Date: Sep 2012
Posts: 8,055
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After seasoning never use soap on it again!!!!!! Wipe it out while warm, not hot, with a damp cloth or paper towel. That also works with non stick.
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07-28-2015, 05:32 PM
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#10
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Senior Member
Damon Owners Club Vintage RV Owners Club Oklahoma Boomers Club
Join Date: Jul 2011
Location: Bartlesville Oklahoma
Posts: 1,300
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Quote:
Originally Posted by nothermark
After seasoning never use soap on it again!!!!!! Wipe it out while warm, not hot, with a damp cloth or paper towel. That also works with non stick.
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I have never washed mine in 40 years. put a little butter in warm pan and wipe with paper towel also.
__________________
1996 Damon DayBreak 454 P37 Chassis
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07-28-2015, 09:31 PM
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#11
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Senior Member
Join Date: Sep 2013
Posts: 552
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Quote:
Originally Posted by 1bigmess
So, pre-seasoned is marketing hype? It's a Lodge pan, says "Pre-Seasoned" on the label. I ass-u-med that it would get better with use, and by using oil or fat containing ingredients, like bacon, would help it.
Should I wash it really good and oven season it with veggie oil? Or just keep on going and it will get better with more use?
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The pre-seasoned thing is hype. I had to redo mine like 5 cycles. Don't over season it. Has too be multiple thin coatings! Not one big thick one!
1996 Country Coach Intrigue 😜
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07-29-2015, 08:53 AM
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#12
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Senior Member
Damon Owners Club Workhorse Chassis Owner
Join Date: Mar 2009
Posts: 24,024
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I have a lodge Dutch oven and a few competitor's products.. I season Even if it says pre-season I still re-season.. Wash with warm water (Lodge says use no soap but I always wiped it out with a dishwater soaked dish rag) rinse and pat dry with paper towel. then heat to finish drying.
Do NOT soak in sink, Do not put in dishwasher Just wipe it out and dry.
Loosen any stuck on food till it gets less sticky using whatever means but try to be gentle to the pan. I really like my cast iron, Way better than the coated aluminum pans.
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Home is where I park it!
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07-29-2015, 10:02 AM
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#13
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Senior Member
Join Date: Nov 2014
Posts: 225
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How abut this idea: Think of the seasoning as a layer of paint. You can season "baking sheets" the same way for great cookies!
Yeah, "baking sheets" as if I ever make anything on them but cookies!
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1992 Foretravel Grand Villa 3600
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07-29-2015, 10:10 AM
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#14
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Senior Member
Join Date: Jul 2006
Location: Anywhere I want to be.
Posts: 907
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And after rinsing out and drying I heat it back up and apply a very thin coat of Crisco. If I need to stack cast iron pans (and I have several sizes) I put a piece of paper towel between the pans, don't want to damage that nice layer of seasoning I've built up over the years.
Love my cast iron. It's great for induction cooking as well.
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1996 Newmar Mountain Aire. 3760 CA
2006 to 2015 Boxer named Cash (aka Cassius Clay)
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