Cast iron skillet

Screw_Michigan · Post by **Screw_Michigan** » Mon Aug 18, 2014 12:34 am

Alright, so I caved and bought a 12-inch (sup Irie?) cast iron skillet. I'm a little confused on the after care. Is it OK to season with canola oil or do I have to use shortening? Also, do I really have to put it in the oven for at least an hour afterward? That would seem like a huge pain if you were making breakfast before work.

I made a stir fry today and the chicken stuck to the pan, but I guess that's to be expected for your first time, right? Also, while we're talking about stir fry, the point is to have enough oil in the pan right? Maybe that is why it stuck for me, I didn't have enough oil for after the chicken was cooked and I threw in the cabbage and veggies.

Any tips for cast iron cooking? What do you guys specifically like to use them for?

Dinsdale · Post by **Dinsdale** » Mon Aug 18, 2014 2:07 am

Screw_Michigan wrote:What do you guys specifically like to use them for?

Everything?

Frankly, I'm not as picky about pans as I should be, but if given a choice, I'll grab a cast pan.

Stir frying is better done in a wok (if you have a gas range, anyway). The amount of oil is up to you (spring for peanut oil if you're going balls-out). And generally, you're better off cooking the veg first, moving it to the sides of the pan (much more effective in a wok), then put the meat (cut up pretty small) in the middle of a screaming hot pan.

Fry up a bunch of bacon the season the fucker. Once you get your glazed coating, just rinse it with the hottest water you can get while the pan is still hot -- works fine. Don't ever use soap or a scouring pad (doesn't hurt the pan, you just lose the coating and have to season it again, which kind of defeats the purpose of cast iron).

Screw_Michigan · Post by **Screw_Michigan** » Mon Aug 18, 2014 2:10 am

Thanks for the tips, broski.

mvscal · Post by **mvscal** » Mon Aug 18, 2014 2:43 pm

Dinsdale wrote: Don't ever use soap or a scouring pad (doesn't hurt the pan, you just lose the coating and have to season it again, which kind of defeats the purpose of cast iron).

No, it doesn't. I agree you don't ever want to use scouring pads on seasoned cast iron, but a little soap with a plastic bristle brush is fine. I do it with mine all the time with no adverse effect to the coating. Once you rinse the (blistering hot) pan in water most of the junk boils off and all you need is quick once over with the brush and a little soap to degrease.

mvscal · Post by **mvscal** » Mon Aug 18, 2014 2:46 pm

Screw_Michigan wrote: the chicken stuck to the pan,

That's because your pan wasn't hot enough and/or you didn't use any cooking fat.

Delaware Dave · Post by **Delaware Dave** » Mon Aug 25, 2014 12:48 am

If you're serious about cast iron cooking

here cause I'm lazy http://sherylcanter.com/wordpress/2010/ ... cast-iron/

Good stuff and she goes all Alton Brown for you. Basically, you can play with it till you get it right, burn off and start over. Don't look to have your skillet smooth as a baby's butt first seasoning. It's going to take time. Until then, cook a shit load of bacon and porkchops and burgers with a shitload of fat in them.

Screw_Michigan · Post by **Screw_Michigan** » Mon Aug 25, 2014 1:07 am

Thanks. Would you recommend the flaxseed oil route?

I never realized how complicated this would be.

mvscal · Post by **mvscal** » Mon Aug 25, 2014 9:07 pm

Couldn't hurt. I've always used canola oil.

Goober McTuber · Post by **Goober McTuber** » Mon Aug 25, 2014 9:12 pm

Screw_Michigan wrote:Thanks. Would you recommend the flaxseed oil route?

I never realized how complicated this would be.

Are you still talking about the skillet, or your day job?

Dinsdale · Post by **Dinsdale** » Tue Aug 26, 2014 1:15 am

Just remember -- everything is complicated when you're stupid.

Mikey · Post by **Mikey** » Tue Aug 26, 2014 11:38 pm

This one doesn't need any seasoning.

Shlomart Ben Yisrael · Wed Aug 27, 2014 12:32 am

Dinsdale wrote:Just remember -- everything is complicated when you're stupid.

That would require self-awareness...

Screw_Michigan · Post by **Screw_Michigan** » Wed Aug 27, 2014 2:04 am

I don't have self-awareness. That's why I post here.

R-Jack · Post by **R-Jack** » Tue Oct 07, 2014 5:02 am

I re-seasoning my cast iron grill with coconut oil for shits and giggles. I'll let you know how it goes.

Screw_Michigan · Post by **Screw_Michigan** » Fri Oct 10, 2014 1:52 am

KC Scott wrote:The wife has collected a couple Griswold skillets - she will Not use any soap on em

To clean, she fills with water and puts it back on the stove to boil off.

When done she smears Crisco on before they go back in the cupboard

I've been using my skillet once a week. I don't use soap, either. I just use hot water. I have canola oil I have been rubbing on it after use. I think I'm doing OK with it.

If I'm not making progress, I'll probably start using my jizz on it.

smackaholic · Post by **smackaholic** » Mon Dec 29, 2014 3:12 am

As soon as you are done cooking, put a little water in the still hot pan, use the bristle brush on it. Amazing what a good cleaner boiling water is.

T1B

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