Kitchen

[SydneyH]

I'm expected some cast iron pans shortly. There seems to be endless ways to season this cookware. Anyone have a short, uncomplicated one?

[Lacey1]

You're right, everyone has a different way to season them! I buy pre-seasoned or I get second-hand ones that are already seasoned. Pre-seasoned is not the same as non-stick. It just means that the seasoning process has been started.

When I get them home, I scrub them with hot soapy water and a wire brush. Then, I wipe them top/bottom, in/out with a very, light coating of vegetable oil. After you've wiped them with oil, wipe them hard with a bunch of paper towels to remove excess oil. Then, put them upside down in a 400-500 degree oven for an hour. Turn the oven off and let them cool in the oven. If they feel tacky, there was too much oil.

Every time I use them, I wipe them out with either wet paper towels/sponge or wire brush. No more soap. Clean, wipe with minute amount of oil and place upside down on burner or in a hot oven to dry. Keep them in a dry spot, stored upside down.

They get better with lots of use. The first few times you use them, you should use them to cook/fry real fatty meat. Bacon, sausage, ground meat, etc. That gets the surface seasoned fast. Even if you don't eat it, it's good for the pan.

I hope this helps. Lots of resources on YouTube.

[SydneyH]

Lacy, thank you. What is the purpose of putting the pans upside down? Do you use on a electric/glass surface?

[olewoman]

Im an ole woman from the mountais,I have the old kind,i just keep the pan filled with oil when not using the pan,When I am ready to use the pan just pour the grease in some kind of container then keep reusing the oil and seasoning the pan.If someone see ole cast iron and yard sales or flea market no matter how bad the pan is bring it home put pan in large container and pour the cheapeast cooking oil over it just let the pan sit in the grease until it looks like new.No rubbing or scrubbing.

[Lacey1]

On 3/28/2014 SydneyH said:

Lacy, thank you. What is the purpose of putting the pans upside down? Do you use on a electric/glass surface?

Some people say not to use cast iron on a glass top stove, but I think if you're careful about sliding them, and don't put them down too hard, you'll be okay.

I season them in the oven upside down, so any excess oil will drain-make sure to put some foil under them.

I store them upside down to keep any dust from settling in them, and just in case there is any moisture/humidity.

[Lucky Charm]

Ugh....woke up to my husband just finishing up making his French toast in the cast iron pan. Last thing I wanted to have to deal with first waking up. You have to act fast I feel when using them. They need to be cleaned out immediately. I'm usually doing this while it's still hot. If I had gotten up 10 mins. earlier I could have easily made him the same breakfast in a stainless steel fry pan and then let it soak.

[Cats3000]

If you go to the Lodge Cast Iron cookware website (www.lodgemfg.com), they have full instructions on how to re-season (their cookware is now pre-seasoned), use, clean and store cast iron cookware. We use cast iron for lots of cooking and we love the stuff.

[Jtdmum]

On 3/28/2014 lacey1 said:

On 3/28/2014 SydneyH said:

Lacy, thank you. What is the purpose of putting the pans upside down? Do you use on a electric/glass surface?

Some people say not to use cast iron on a glass top stove, but I think if you're careful about sliding them, and don't put them down too hard, you'll be okay.

I season them in the oven upside down, so any excess oil will drain-make sure to put some foil under them.

I store them upside down to keep any dust from settling in them, and just in case there is any moisture/humidity.

I have a glass top and loads of cast iron, le creuset and lodge. I was told by the mfg (kitchenaid) there are sensors under the glass that can weigh down with the weight of the pot and if it compresses and touches the element to the glass there is a risk of shattering. Obviously this is in addition to scratching as you mention. Regardless, love my pans, if they get to a point where they need serious cleaning, you can scrub them with coarse kosher salt, then season with oil. (Those little yellow scrub daddies work well too!) every piece of advice here is good. You can't go wrong!

[SydneyH]

Do I really need the very small one, 6 inch I think? Is brand important?

[Lacey1]

My favorite cast iron pieces are: 5 qt Dutch oven, (Lodge-the lid doubles as a pan), 8 in and 12 in skillets, Big 14 in griddle, (make pizzas and pancakes), Lodge cornbread pan. I have some other assorted pieces, but those are the ones I use most. Other than Lodge, some of them are Chinese made, some of them are very old and I have no idea what brand they are. Over the past few years, Cast iron has become popular again. So, as with anything else, there are a lot of brand snobs and collectors. I use what works. I've really had no trouble using Chinese made iron, and I use my iron on a regular basis. Other people would never consider Chinese made.

I make Artisan breads in the Dutch Oven, as well as a nice roast chicken.

I also have a cast iron loaf pan for meatloaf/quick breads. I think it's a Camp Chef product.

Also, a grill pan,(All-Clad Emeril) and a reversible grill/griddle,(Aldi's) that fits across my charcoal grill,(the grill is a PK smoker).

To answer your question, I use my 8 in skillet for cornbread and bacon/eggs. I'm not sure I would use a 6 inch.