cast iron

[smow69]

Hello vacuumland people. my question is I have three cast iron skillets how do you season them properly and also how do you keep them from sticking? I am about to toss in dumpster they are old was my grandmothers .I sprayed them with cooking spray and wipped them out with paper towell..

 

[suckolux]

Scrub them clean, spray is a no. Cover them in oil, or crisco, put them on a baking sheet and bake them in the oven for an hour. No soap for clean up

 

[parunner58]

Hi, I love those pans. BUT. Check the manual to your range. I have a GE Profile with the glass top and it say do not use cast iron on it. I am going to find it and double check but i remember when I got my first one in 2005 when i remodeled my kitchen in Pennsylvania it said no cast iron. I can cause the top to crack. I hope they have changed.

 

[smow69]

thank you

suckolux for your input I have heard no soap before but wasnt sure i will try the oven thing is lard better than oil what i was told? Parunner 58 your right im glad you said that i looked in my book this stove is only a month old.

 

[suckolux]

Lard, Crisco, not corn oil, but canola, vegetable oil, all work. Wipe them off after letting them cool from the seasoning

 

[marks_here]

I use my cast iron a lot with the help of a separate coil burner I plug into the wall which works great. I have seen of cooking channel & food network people using the cast iron on their glass tops, have written in to them but have not gotten ant response. Since Scripps is not too far from me I should pop in to see them & get them on the spot, I can't wait to see what the answer might be.

 

[suckolux]

I think it was a scratching issue? They don't have issue with enameled cast iron

 

[marks_here]

My book on how to use the stove says that the glass will get too hot & then crack. I don't want too try it BUT I may go to the lady down the street who has a problem with everyone & try it out on her stove! I'm just such a nice neighbour!!!!!

 

[suckolux]

Oh my

 

[filterqueenman]

Season Cast Iron

I love my cast iron cookware.  Here are the steps...


 


1. Line oven rack with foil


2. Preheat your oven to 350 degrees


3. Coast inside and outside the iron pan with lard or Vegetable oil (I prefer Crisco) 


4. Place pan on foil lined oven rack and bake for 1 hour


5. Turn the oven off and leave pan in the oven overnight to cool


6. Wipe outside of pan with a paper towel but not the inside.  


 


After using the pan, scrape with a nylon scraper and rinse with hot water.  Lightly coat the inside of the pan with oil and store.  The more you use it the better the pan will cook.  By seasoning it food will not stick and it will not rust.  If the outside of the pan has a dull appearance simply re-season the pan.  I season 4 pans at a time save time and energy - plus they look great when they come out of the oven.  


 


Never use cooking spray - will leave a sticky residue and dull the finish plus if you use a gas cooktop the oil will burn and smoke.  


 


Enjoy your pans!!

 

[suckolux]

my aunt would also heat hers back up on the stovetop after the wash to be sure it was dry

 

[marks_here]

Thanks Doug

I knew there was a way but couldn't remember. I have to do some seasoning to my charbroil commercial grill (don't see what's commercial about it) but it has to be done before I use it. Also have to get a propane gauge for the tank too..I ran out before & it's not gonna happen again!!

 

[Gr8DaneDad]

the only problem with lard is that if you don't use the pan frequently it will go rancid and smell a bit. heating the pan will kill the smell and any bacteria... vegetable oil/shortening takes much longer to spoil. After washing in plain water ( and only if there is food that could not be removed with just wiping with a paper towel) I always heat them dry and while still hot apply a new layer of shortening with a paper towel, let cool and wipe any excess and store the pan away.

 

[eurekastar]

I have my grandmother's cast iron skillet.  It's probably 75 years old by now.  I've never had a thing stick in it.  The only other thing I would suggest beyond what has already been mentioned is that you should not use cast iron to boil water. 


 


I also have a couple of enameled cast iron pieces by Staub.  It is HEAVY but great for cooking pasta sauces, soups, stews, etc.   It's also great from cooking certain cuts of meat. 

 

[suckolux]

Gorgeous Staub. I have only ever tried the Le Creuset

 

[eurekastar]

Staub

I really like it a lot.  It's a favorite go to pan, along with my carbon steel pans. 

 

[electrolux137]

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I have an old Griswold iron skillet with a matching lid that I can use in the oven for stuff like baked beans. On the stove top it can't be beat for fried chicken. I do keep it seasoned and never wash it with soap or scrubbing pads. I've never had to! Most of the food residue will rinse right out and the remaining bits let go with just a wadded up paper towel.

 

[kenkart]

I have..

Both of my Grandmothers skillets, Both Griswold, a no 8 Chrome plated, and a no 9, They got married in Jan of 1926 and the chrome one was bought soon thereafter, the no 9 was bought in the 30s, I also have my Mothers she bought in 51, truthfully, I dont use them that much, but once in a while, I always keep a old Miami Piqua Ware seasoned for baking cornbread in.Everytime I try to fry chicken in one I burn it...I will take Club Aluminum anyday!!LOL

 

[smow69]

thank you all

THAK YOU ONE AND ALL FOR THE GOOD SUGGESTIONS I LOVE THESE PANS THEY JUST IRRETATE ME WHEN THEY STICK BUT NOW I KNOW NO DAWN IN WATER JUST WIPE CLEAN MY MOM USE TO BAKE CAKES IN ONE WHEN WERE WOULD CAMP WHEN I WAS A KID. THEY ARE ALWAYS A HANDY PAN BUT I AGREE WITH KENKART I LOVE MY CLUB PANS I HAD WHEN MY HOUSE BURNED THEY BURNED UP BUT THESE WERE SAVABLE THEY WERE IN THE OVEN NOW I HAVE WEAREVER AND THEY SUCK PARDON THE WORDING..........I WANT ANOTHER SET OF CLUB PANS.....