After you take the nasty bits off and cleaned it with soap and water, dry it out.
Rub fat (lard, tallow, bacon) all over…inside and outside. Cover it completely with fat.
Stick in your oven. Put aluminum foil on lower rack to catch any drippings. Bake at 350 deg F for about an hour. When done, keep oven door open with wooden spoon to cool down. Remove from oven next day.
Seasoning done.
I inherited a cast iron pan of unknown age from a family member. The inside is mirror smooth from decades of cooking but the bottom (surface that contacts our stove top) is crusty and uneven. I know it was used on gas stoves for most of it’s known life so I’m assuming it is tied into that. My question is, if I’m using it on a glass cooktop, should I do anything with the bottom to smooth it out, use it as is, or retire it until it can be used on another glass stove? In particular, is the somewhat irregular contact with the heating surface adding undue thermal stress (and danger of cracking)?
Ugh, I have a little 8" skillet (good for quick eggs for 1 in the morning) and I had to leave in a hurry so I left it on the stove to clean when I got home. It only had one little bit of egg stuck on it.
This pan is not in good shape. The seasoning is flaked and cracked, but with TLC it’s still been good when I use it. I’m waiting for BBQ season to strip it and re-season it on the grill, as I can’t really use stuff like oven cleaner or create smoke in the house. This is not good quality stuff, either. It’s made in Taiwan a part of a set my husband had since maybe 10 years before we were married. But I like the size and shape and want to use it.
Well, my husband was being “helpful”, so he washed the pan with soap and water and put it in the dish drainer. By the time I got home the bare spots were rusting, and when I scrubbed off the rust some more of the seasoning layer came with it. :o(
I put in a generous amount of coconut oil on the heat and let it smoke a bit, then sit overnight and I wiped out the excess in the morning. I’ve done this a few times, and repeat each time I use the pan. Despite the flaked seasoning and bare spots, it still goes a great job with eggs cooked properly in a generous amount of ghee.
It depends what sentimental value you have in the pan. If it is something passed down generations in the family that you want to keep, caution with use is warranted. If you are not concerned and want to make use of all kitchen tools, then go for it. Keep in mind that if any moisture is trapped in a dimple on the bottom of a pan will expand very fast on a flat glass cook top, which will create a high-pressure steam pillow that is strong enough to lift or shift the pan on the stove.
I bought a set of Lodge pans last year. I watched a few YouTube videos on seasoning. I bought a little plastic scraper, a chain mail for baked on scrapping and a tube of cleaner/conditioner to use on bad days. I love that they are inexpensive, last for generations and add needed iron to my diet.
I’m gonna put on my “Show me the science” hat in regards to soap on cast iron. If you’ve got a good seasoning, it’s no longer fat/oil on the surface of the pan, but a polymer, and thus is not susceptible to soap. I’ve been cleaning with soap for months on mine, and the seasoning has only gotten better. No more mysterious blank gunk stuck to the pan.
I have an old cast iron pan that I would love to season in the oven but it has a wooden handle. So on the stove it goes, but the bottom never gets seasoned.
Is this a problem?
How to remove many years of knobbly crust from the inside walls of my skillet? The bottom surface is no problem but I’d like to smooth out the sides.
I’ve read that time in the oven on the “oven cleaning” setting will turn all crust to ash, but I don’t have that setting on my oven. In fact, I can’t seem to get my oven to get hotter than 425 degrees F.
If I had a fully equipped tool shop I could probably figure out something, but I’m limited to basic hand tools and an electric drill.
Any ideas?
Use oven cleaner. Spray all over the pan and put it in a trashbag and leave out in the sun for 24 hours. Take out, and wash normally. All the crust as well as your seasoning will come off.
Then start the reseasoning process. Whatever you do, don’t take an angle grinder or sander to the cast iron. That is a great way to ruin a good pan.
Yes, the Lodge website has essential information about this. I have a relatively new Lodge skillet that has accumulated some bacon and sausage scum that makes eggs stick. I don’t want to re-season it, which would call for scrubbing off the current seasoning. Instead, I’m trying Lodge’s instruction for “sticky” residue:
My assumption is that this should enhance the seasoning while backing off what I suspect are cooked proteins.
Thoughts?
Here’s a post about my breakfast today cooked in cast iron:
It is ok to use light soapy water to care for the cast iron pans.
While the pan is warm (not hot) I will run some hot water over it and use a lite soapy water to get any of the bits off. Right after, I towel dry and then place on a stove on medium-high heat so that all the water evaporates. Then just put a light coat of oil on it and throw it in the oven at 350-400 degrees for an hour and turn the oven off and grab it out of there the next day.
I don’t mess with any of the seasoning on there, and actually do a light reasoning on it. But I also don’t cook on the food residue from prior cooks.
Beef tallow makes a good pan conditioner. I find that vegetable oil leaves a residue, which tallow does not.
Beautiful @Aawa. Seems like a perfect process.
Thank you @PaulL I’m thinking bacon grease which I have in large supply.
So, while reading this thread the other day at work, I came home and took a very good look at my skillet. I must admit that I had not been taking good care of it. So, I stripped it using the oven self clean method and started the process of re-seasoning. It now looks amazing. I’ll post my pics.
I have had good luck wiping out and rinsing my cast iron skillet with water. After this you can use a mixture of salt and oil and a scrubby(I use a kitchen sponge with a plastic scrubby or you can use steel wool) to get all the stuck on bits and stuff off the bottom of the pan. I then put the skillet on a hot stove to evaporate the excess water so the cast iron doesn’t rust, when cool I wipe it down with avocado oil removing the excess. Facebook has some great cast iron groups that might have some better tips too!
I love my Cast Iron skillets - have done most of my cooking on them for over 25 years - and was fortunate to learn early on that if you add acidic ingredients (such as tomatoes, or lemon juice, or wine) to your dish and let it cook a few minutes it extracts highly absorbeable, excellent iron and puts it into your food.
Once CI fell out of favor due to stealthy consumer marketing of aluminum (!) and teflon (!) options, the anemia rates - esp in menstruating or pregnant or postpartum women increased to be similar to very malnourished women.
In all the 25 years of cooking with CI, I’ve never once looked or felt anemic - but have advised a good number of others about improving their iron levels with CI (which never constipates, unlike typical nasty iron supplements).
On a different note: once I made the horrid mistake of adding stevia powder to a dish in my CI skillet that I like to sweeten a bit. The stevia took on a horrid metallic taste, and left that taste in the skillet even after a couple of cleanings and other cooking… because of CI’s aborbability which is usually great for spices but awful for stevia powder. Be forewarned!
My sister has this thing about using baking soda in the pans, I think to absorb the fat before cleaning. I have never heard of this. Has anyone else? Do you think it’s a good thing?
I avoid using baking soda in cast iron as it acts as an abrasive and will take some of the seasoning off the cast iron.
Food for thought. I kinda timed myself tonight. And I take as much time taking care of my cast iron as I do cooking my food in it. And I don’t mind one bit. I know I’ll have those skillets forever. Tonight while taking care of my skillets I was thinking about this thread and just had to try and revive it…lol
