Let's Talk BBQ
Other Cooking Equipment => Cast Iron & Campfire Cooking => Topic started by: Ericd3043 on May 08, 2017, 01:29:46 PM
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(http://i76.photobucket.com/albums/j22/Eric_DeMuth/IMG_2355_zpsjmuy9xn0.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/IMG_2355_zpsjmuy9xn0.jpg.html)
The picture above is the results of 5 coats of seasoning and baking in the oven after cleaning it. It was the best conditioned pc that I had and figured it would be the best one to try first.
I went with Crisco. After reading everything, I went with what I have used and had success with during my years in Scouting.
What I cannot understand is - what is going with the coating? When I wipe the Crisco on, it appears to not stick. If it was liquid, it would almost be a beading up of the liquid. You can see on the pan surface are the spots. The surface is pretty smooth except for the outer edges where it had a build up of seasoning.
Thanks for the help / advice.. I have yet to try it, but I think a grilled cheese / Panini is due up tomorrow....
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Best seasoning is cooking on it.
I don't bother with just seasoning.
Heat pan, rub on some oil, heat and start cooking.
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I have done that with my personal set. These were sitting for years in a cupboard and needed some tlc. After another coat today, it seems to be ready for some use. The other pans will take some time to clean up before using them.