Cast Iron Skillets. You dig them?

[jet62]

Originally Posted by mnchiefsguy

Awesome! After one coat, my pan feels very smooth, can't wait to do another round tomorrow night.

Did you use your pan at all between rounds? Or are you waiting till all of the seasoning is done? I am trying to wait till I get the pan all the way done, but I am anxious to try it out as well.

I didn't use it between rounds. It's hard not to though. I noticed where some of the oil dripped in the oven onto the porcelain oven bottom, it made the same shinny coating. I need new grates for my grill and I am thinking about doing this to them too. The Weber porcelain coated ones. The things always rust out in a few years. Maybe this will prevent that.

[Fire Me Boy!]

Originally Posted by Fried Meat Ball!

For seasoning, I still haven't done this, but according to Cook's Illustrated, this is the ultimate way to season a cast iron pan. It'll take some time, but you'll be rewarded.

From a recent edition of Cooks Illustrated (please pardon any typos - I had to re-type it from the magazine):

Bumping 'cause if I don't go to jail first, I'm going to need this. Soon-to-be ex-Mrs. FMB! washed my favorite cast iron skillet. Just a little soap in the sponge totally wrecked my 15-years of seasoning.

[TimBone]

Originally Posted by Fried Meat Ball!

Bumping 'cause if I don't go to jail first, I'm going to need this. Soon-to-be ex-Mrs. FMB! washed my favorite cast iron skillet. Just a little soap in the sponge totally wrecked my 15-years of seasoning.

Damn. Sleep on it before you decide whether or not to kill her, man. Sorry to hear about it.

When you get it back in shape, hook us up with some quesadillas, would you?

[Okie_Apparition]

It's the only reason people go to farm auctions anymore

[tooge]

Here is mine. Better burgers and steaks than on a grill for sure. Just get it real hot. Scrub with non soapy water and a pastic brush. Dry, then add a bit of oil and wipe it all over.

[Fire Me Boy!]

Originally Posted by tooge

Here is mine. Better burgers and steaks than on a grill for sure. Just get it real hot. Scrub with non soapy water and a pastic brush. Dry, then add a bit of oil and wipe it all over.

That's a good lookin' skillet my friend.

Fap material for sure... umm... you know... if you get excited about cast iron.

[Saul Good]

Originally Posted by Fire Me Boy!

That's a good lookin' skillet my friend.

Fap material for sure... umm... you know... if you get excited about cast iron.

I will say that holding a cast iron skillet in your hand is a very satisfying feeling. It's like holding a heavy handgun or something. There's just something about it that appeals to a guy.

[vailpass]

Originally Posted by Fire Me Boy!

That's a good lookin' skillet my friend.

Fap material for sure... umm... you know... if you get excited about cast iron.

[Fritz88]

Originally Posted by tooge

Here is mine. Better burgers and steaks than on a grill for sure. Just get it real hot. Scrub with non soapy water and a pastic brush. Dry, then add a bit of oil and wipe it all over.

What brand is it? It looks great.

[Saul Good]

Originally Posted by Fritz88

What brand is it? It looks great.

Mine was like $13 bucks at Walmart.

[tooge]

Originally Posted by Fritz88

What brand is it? It looks great.

I'm not even sure of the brand. I bought that at a garage sale prbably 20 years ago. It was my camp skillet, then got moved to the kitchen when my parents gave me a "set" of cast iron stuff. If you season them well, deglaze them after use, scrub with a plastic cleaner, dry, and re oil after each use, yours will look just like mine in a year or so. It is basically non stick now. I think the biggest keys are to deglaze with water after use, and re oiling every time.

[sedated]

I’ve had my cast iron for a few months, but its been kind of a pain in the ass. After every use I have to scrub the thing with water and paper towel (leaving bits of paper towel all over), then rub the whole thing down with oil, wipe off the excess oil, and put it in a hot oven. Maybe it’s the weight of the thing, but non-stick just seems easier (leave it soaking in soapy water, then wipe it out and rinse off). I wonder if I’m doing something wrong.

Oh, and I’ve heard using walnut oil is better for cast iron because it doesn’t get rancid like vegetable oil can.

[Fritz88]

Originally Posted by sedated

I’ve had my cast iron for a few months, but its been kind of a pain in the ass. After every use I have to scrub the thing with water and paper towel (leaving bits of paper towel all over), then rub the whole thing down with oil, wipe off the excess oil, and put it in a hot oven. Maybe it’s the weight of the thing, but non-stick just seems easier (leave it soaking in soapy water, then wipe it out and rinse off). I wonder if I’m doing something wrong.

Oh, and I’ve heard using walnut oil is better for cast iron because it doesn’t get rancid like vegetable oil can.

That's the scary thing about them. You need to know how to care for them.

[Graystoke]

Originally Posted by Fritz88

That's the scary thing about them. You need to know how to care for them.

Not scary at all. Once you have a good seasoned layer it is pure simplicity.
I use Olive Oil and nothing else to keep it oily.
Only warm water and a wood scraper to get the tough stuff out.
Lodge is the way I go.

The bonus of Cast Iron is cooking in them is FAT FREE!
A little known fact is Cast Iron absorbs all the bad fats from Bacon and Sausage....thats what Dad told me and I am stickin to it

[Stewie]

Originally Posted by Graystoke

Not scary at all. Once you have a good seasoned layer it is pure simplicity.
I use Olive Oil and nothing else to keep it oily.
Only warm water and a wood scraper to get the tough stuff out.
Lodge is the way I go.

The bonus of Cast Iron is cooking in them is FAT FREE!
A little known fact is Cast Iron absorbs all the bad fats from Bacon and Sausage....thats what Dad told me and I am stickin to it

Smart dad!