More cast iron

Rockminer said:

Here's a pretty well known link to seasoning cast iron.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

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That article generated quite a bit of debate over the oil used when it was first published. I would caution anyone following her advice to know exactly what type of oil you are using. Also to be noted regarding the title is that nothing in her bio reflects a background in chemistry.

I don't think there is anything wrong with food grade flax seed oil for seasoning. Even if someone has a problem with the oil, her techniques are sound. Also, I don't remember her implying that she was a chemist, so I'm not sure where you're going with that.

I've read that her method ends up flaking of over time. Hard to be good old lard.

There are people who use her method and use different oils. I'm not sure I agree that her techniques cause flaking. Most all seasoning methods involve adding oil/grease and heating it.

I encourage people to use whatever methods and oils/greases they want. There's more than one way to the end result.

Rockminer said:

There are people who use her method and use different oils. I'm not sure I agree that her techniques cause flaking. Most all seasoning methods involve adding oil/grease and heating it.

I encourage people to use whatever methods and oils/greases they want. There's more than one way to the end result.

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My experience exactly. I own all manner of cast iron, modern & vintage. Have done quite a few restores, using lye and electrolysis. I have stripped and seasoned many cast iron skillets. I have used organic cold pressed flax seed oil many times. It is a high smoke point oil and polymerizes easily. Have never seen flaking.

However, my experiences using flax oil doesn't leave the skillets with that deep, dark, patina that I like to see. Vegetable and lard does, but these low smoke point oils do not have the polymerization power that high smoke point oils like Canola and Flax do.

Here lately, I have actually been mixing in thirds, flax, canola and vegetable together, seasoning cast iron with very thin layers, on about 475 degrees. Heating for an hour and letting the cast iron cool with the oven. Then repeating at least 6 times. I like the results I have been getting.

Here is a 12" Griswold slant made around 1906, re-seasoned with this mixture.

Looks nice. Nothing like the glassy surface of a well cleaned and seasoned vintage CI pan. I has a Lodge before my first vintage and I was amazed by the difference. Liked gravel vs. glass. And the Lodge was significantly heavier too.

I've picked up quite a few pieces lately but this one is a bit different. It's a Chicago Hardware Foundry hammered chrome piece.

You guys are so lucky. I can't seem to find any vintage cast iron cookware in Oz.

I've got a vintage Le Creuset with the long handle with a wooden section. Can't use it in an oven but its glassy finish is far better than the newer Lodge that I own

I need another cast iron pan as well, something like a 28cm frying pan ... I'm on the lookout

Got a couple more cleaned up. A #9 nickel Wagner and a #5 Iron Mountain, made by Griswold.

Question for the group (great thread BTW, some good insight): I've had a Loge pan for around three years and it's finally getting to the broken in state I've been hoping for. I clean after use either by simply wiping with paper towel or running under warm water and lightly scrubbing with the soft side of a sponge. I season with a thin coat of olive oil after every use. About a year ago I left it on a low burner for far too long to dry it (forgot it was on, was lucky I didn't burn the house down!) and it developed a pasty black goo. Ugh. I ended up sanding it down, re-seasoning, and it actually came out better than it was before.

I recently got a new very thin stainless steel spatula that I use for almost everything on it. Was using a metal one before and read SS is better to smooth out and knock down the 'bumps'. Lately when cooking scrambled eggs (which slide right off the pan, BTW) I've been noticing black flakes in them. Anyone have this happen and know the cause??

Black flakes, as i understand it, are caused by the seasoning, or some other left over, flaking off. Can be caused by seasoning with too thick of a layer, although there are likely other causes as well. Take a nylon brush under hot water and see if anything comes off. If so, time to strip and start over.

For cleaning your pan after use, I start with paper towels to get what I can, then I deglaze with a little water, and clean that out with a paper towel. I rarely ever have to go to the sink with it.

tclobaugh said:

Black flakes, as i understand it, are caused by the seasoning, or some other left over, flaking off. Can be caused by seasoning with too thick of a layer, although there are likely other causes as well. Take a nylon brush under hot water and see if anything comes off. If so, time to strip and start over.

For cleaning your pan after use, I start with paper towels to get what I can, then I deglaze with a little water, and clean that out with a paper towel. I rarely ever have to go to the sink with it.

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Thanks, I'll give the nylon brush a shot and see what happens.

Bacon Drippings or Lard are the kings of Seasoning Cast Iron.

Deltaboy said:

Bacon Drippings or Lard are the kings of Seasoning Cast Iron.

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I'll have to try that next time I do a deep-cleaning.

I normally re-season with Canola Oil, then cook with butter. But it always turns into a brown, splotchy mess. It still works fine for non-stick, it just doesn't have that rich, black finish like I see on everyone else's cast iron pieces.

What does everyone use to coat your pan after every use/wipe down? I'm using olive oil but not sure if that's ideal...

and a steal too.nice score.the pan i like for baked/bbq beans,mmmmgood.

EZANO said:

What does everyone use to coat your pan after every use/wipe down? I'm using olive oil but not sure if that's ideal...

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Works for me.