Let's Talk BBQ
Other Cooking Equipment => Cast Iron & Campfire Cooking => Topic started by: Smokin Don on September 22, 2014, 12:34:59 PM
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Sep 21 2014
About 35 years ago when I started doing most of the cooking for the family my Mother in law gave me her old cast iron skillet, a #9 and probably an old Lodge. The inside was nice and milled smooth; I used it for years. I tried re-seasoning it without luck. If I had been more informed and knew how to re-season it I would probably still be using it. I either gave it away or threw it out.
I started using the new Teflon coated non-stick cook ware. It worked well but after a year or so no matter how well I treated it using only plastic utensils it would have scratches and eventually look like it was peeling. After the Teflon scare I would throw them out and get new; they were fairly cheap.
I bought a 10 inch scan pan skillet. They claimed it was some kind of hard ceramic and was guaranteed for life. It did work well for a little over a year and then it started sticking bad. I threw it out not wanting to go through the hassle to get my money back; even though I paid $90 for it.
I bought a good set of stainless and you had to know how to cook with it or things would stick easily. I still use all the pots and pans but not the skillets. I bought a 12 inch cast iron skillet with a lid to cook chicken outdoors on my gas burner. I remembered how good my Mother in law’s chicken was done in a cast iron skillet. I think I used it once then gave it to my neighbor for his son in law to use camping out. Years later when my neighbor died his wife gave the skillet back to me, but it was a mess. I put it in my shed to store.
After I retired 11 years ago I was cooking outdoors more in the summer using my gas grill and a gas burner. I got the old 12 inch skillet out and read up on cleaning and re-seasoning old cast iron. I had cleaned some clay bake ware for a friend in my self-cleaning oven and it came out looking like new so I got the idea to try to clean the cast iron skillet the same way. I ran it through a cycle and it looked nice.
I had found a 6 step method for re-seasoning cast iron with flax seed oil.
1. Wipe a thin coat of oil on the skillet and then wipe it all off. There will still be a thin coat of oil there.
2. Place it in the oven at 500 deg. As soon as it reaches 500 deg. let set for a half hour and then turn off the oven. Let cool down completely before removing.
3. Repeat this 6 times waiting at least 12 hours in between.
I could not find flax seed oil; it has a short shelf life so not many places carry it and it is expensive. I did some more research on oils and decided to use grape seed oil, it has a high smoke point, no taste, is easy to find and reasonably priced. Using it and the above procedure gave my 12 inch skillet and lid a nice black color.
Last fall I bought an old Wapak skillet. The Wapak cast iron ware was hollow ware with a smoother finish and lighter weight than the new stuff being made. I researched it and know it is at least 80 years old. It was so dirty you would not want to just wash with soap and water and use.
I ran it through my self- cleaning oven and re-seasoned it with the 6 step method. It came out looking almost new! I used the 12 inch Lodge a couple of times but it is too large for my normal cooking. I use the Wapak skillet. I would use it more but it has a slight bulge in the bottom and does not set flat on my glass top range. I use it mainly in the oven, especially to bake cornbread.
Over the last 12 years I have collected some new Lodge Cast Iron Ware; a 9 inch skillet, a 10 ½ inch chicken friar with lid, a 5 quart Dutch oven with lid, and a small bean pot with lid. A lot of members here have said they don’t like Lodge’s seasoning so they remove and re-season. For me that’s too much work so I do a one- step seasoning in the oven and use it. I have found it gets better with use.
With any new cast iron or re-seasoned the first thing I cook in it is a batch of bacon. Then I try to not use any acid based ingredients like tomatoes until I have used it a while. I don’t use the cast iron to store the food after cooking but try to clean it as soon as I can. I clean it all with hot water and a brush. I just found that the new scotch blue pads work well; it is non-scratching and will not take any of the seasoning off; but it will clean any stubborn food better than the brush will. If there is a lot of food sticking in the pan I use the brush first and then the blue scotch pad. They clean up well with very little effort. After washing I wipe a very thin coat of the grape seed oil on with a paper towel and then store it.
When I get one back out to cook I always use a little oil. I use mostly all extra light olive oil from a bottle or a spray can. On occasion I do like to use some bacon grease and butter too.
If you are one that does not like the slightly rough texture of the Lodge skillets just think about it lets more oil is in contact with what you are cooking so it should work better than a completely smooth surface. I like it and have good luck with it.
After Lodge came out with their new carbon steel skillets I bought a 10 inch to try. I like it and also bought a 12 inch. I think they cook and clean up as easy as the cast iron and are a lot lighter to use.
I had first bought a cheap import carbon steel to try and after a short time it warped a little. The Lodges are a little thicker and after using at least a year they still set flat.
So now the Lodge carbon steel skillets I use on a regular basis for most all of my cooking in skillets.
I am no expert on cast iron; this is just what I have learned and what works for me; if you have a way that works for you use it.
I just thought this may be of help to some of you. Cast iron does not need a guarantee, if you don’t drop it and break it; it will outlast you! I have kept my cast iron pretty clean and it still looks in new condition.
If you get to where there is too much guck in one don’t fret. Simply use some elbow grease and clean it with steel wool or sandpaper then do a 1 or 2 step seasoning and it should be like new. An easy way is to run it through your self-cleaning oven. Then I would go through the 6 step seasoning again.
Over the years I have probably thrown out at least 6 of the cheaper non-stick skillets. If this is true for most families just think of the energy and land fill space that would have been saved. We have had the perfect non-stick cook ware for at least 100 years and forgot about it!
I know this is long and a lot of the info I have posted before but it is updated and think there is some good info here all in one post. I hope some will find it useful.
Lodge Skillet
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7019334_zps2a05c474.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7019341_zps95204a24.jpg)
Wapak skillet
Before cleaning and re-seasoning
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_A140365_zps1260887a.jpg)
After
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_A160378_zps90ff70c6.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_A170390_zps51a92f91.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Cast%20Iron%20Cookware/_A240442_zpsdf7c89ff.jpg)
Smokin Don
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Don-- Thank you for all of that information!
I went out and bought myself a Lodge 10 1/2" skillet to start out with, instead of those little ones made in China that I'd originally bought. I used coconut oil and seasoned it for an hour last night and let it cool in the oven. (Actually I just realized I forgot it in the oven too!) :)
Stoked to start cooking with it! :) Have appreciated everyone's tips and advice so far.
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Great info, Don. I do have a couple of Cast Iron skillets and (I believe) a chicken fryer, but do not use them very often. I don't use them on my Webers, just too much work to sauté some onions and peppers, or a couple of overeasy eggs. I did use them when I had a gasser, but that's long gone now.
I do have a set of "Emeril" sauté pans. They are some kind of Hard Anodized Nonstick surface. I keep them out of the dishwasher and they last about 18-24 months, depending on how much I use them. The smallest one gets the most use, so it's usually the first to go.
But, since they have a lifetime warranty, I just take them back to the store and swap them out as needed.
BD
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Great info Don!
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Thank you Don. Always a pleasure to read what you have to say as it is very informative.
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Looking good Don..I have a Wapak just like yours with the heat ring around the outside, My mother in law gave it to me before she died..she only fried potatoes in it and it's perfect. she made the best fried taters. Hang on to that pan. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Great info Don, thanks for taking the time to post it. ;)
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Great post SD
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Enjoyed the post and your cleaning and curing method.
I dont think cast will ever make it back,the new generations are wally world mindset of cheap disposable things.2 of our 4 kids,50/50 CI or new wave carp.The ones who dont use CI think its too hard to maintain.First time BIL saw ours in action,its all he has talked about since.
Kat,do a couple bacon cooks in it,then wipe dry with only a light oil film and give it an oven treatment after first couple cooks.You will be pleased,and Im one who seasons over the Lodge seasoning which personally I like.You will LOOOOOVVVVEEEE your Lodge,2 of my favorites are the bread pans and the biscuit tray
(http://i1298.photobucket.com/albums/ag47/1spudster/IMG_5249_zps20b74a90.jpg) (http://s1298.photobucket.com/user/1spudster/media/IMG_5249_zps20b74a90.jpg.html)
Ive done bacon,coconut and grapeseed cures,each has had so so or spectacular successes,I like bacon overall best just because.
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Great post.
I seasoned my first lodge skillet. Then I bought a second skillet, washed it and started cooking it it without seasoning first.
I have 7 skillets now, never seasoned them. I just used a tad bit more fat during my first few cooks, made sure it warmed my heart up pretty good before cooking.
I don't touch any Teflon cookware.
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I enjoyed your post. I just restored/re-seasoned some cast iron but the skillets didn't turn out as well as yours. My dutch oven is really nice but it had less rust than the skillets.
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Don, thank you for a very informative post! This should be a "sticky".
I do like my Lodge CI pans - especially the large (17") pan - perfect for frying tacos. I have moved to using carbon steel skillets more than CI. A bit lighter, smoother and for me better results. But when I want to go from stove to oven or for breads and such - I really like the CI.
Thank you for the post.
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Excellent post, Don - I was passing through Darby Montana a few months ago, and saw some Griswold cast iron. I saw that it was made in USA, but did not know if it was the "good kind". At home, I did my homework and found that it indeed was collectible - went back and sadly it was already gone. I should have purchased it - a 12-inch for $29 - kicking myself
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PZ,what a miss!
Ive done the electrolysis restore method,that cleans like you wouldnt believe,all over youtube.Thought I did a thread,but alas didnt.
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Excellent post, Don - I was passing through Darby Montana a few months ago, and saw some Griswold cast iron. I saw that it was made in USA, but did not know if it was the "good kind". At home, I did my homework and found that it indeed was collectible - went back and sadly it was already gone. I should have purchased it - a 12-inch for $29 - kicking myself
Kick yourself again PZ ;) I can't say anything though. When I bought the old Wapak the guy selling them also had one the same size that had Koneta on it. He said he thought the Koneta one was made by Wapak too being the last part of the cities name but said the Antique dealer in town told him it was made in NY. I bought the Wapak and passed on the Koneta. Later research said it was Wapak's effort to make a cheaper one to compete with the new aluminum stuff before going out of business. Don
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I read somewhere any CI with USA on it,buy it.
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I read somewhere any CI with USA on it,buy it.
Time to start looking around at more garage/yard/estate sales for some made in the USA cast iron. ;)
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The 12 inch pan with Made In USA is definitely Lodge, that is how they marked their cast iron up until the 90's. The D indicated which forge it was cast in. "Most" of the cast iron marked Made In USA is lodge but there were others like Birmingham Iron Works that were marked USA. I agree with buying anything that says USA on it. A lot of unmarked cast iron might have been made in the USA but you can not be sure. The older the cast iron you find will be more finely cast and smoother, that is what I like to cook with but the newer Lodge with the more grainy finish will get smoother as you cook in it. We have a few pieces we cook with regularly that belonged to my wife's grandmother, it is all over 100 years old. We have collected cast iron for year for some reason or another most of it Griswold or Wagner Ware, we sold a lot when we moved into the townhouse but have a lot left here and in our storage unit.
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Thanks passing this knowledge on again.
Does anyone know what cast iron comes with a smooth flat bottom for use on glass top stoves?
All my cast iron has a ring around it.
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You may look at the Lodge line. They have some lighter weight, more "modern" designed cast cookware. Not sure about the ring on the bottom tho Art.....
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Thanks passing this knowledge on again.
Does anyone know what cast iron comes with a smooth flat bottom for use on glass top stoves?
All my cast iron has a ring around it.
Art all my cast iron has the ring and I have used them on my glass top with no problems. When using them I am careful and don't move them around. My glass top is at least 15 yrs. old and still looks new. Don
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Thanks Don. :)
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Thanks passing this knowledge on again.
Does anyone know what cast iron comes with a smooth flat bottom for use on glass top stoves?
All my cast iron has a ring around it.
You might want to look into enameled cast iron for cookware with a smooth flat bottom. ;)
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I will do that as I need to for an enameled cast iron dutch oven also.
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You might also consider DeBuyer mineral iron. I do not have a glass top stove - gas, but it does have a smooth bottom and many of the positive characteristics of CI. In my mind it has some advantages - starting out smoother, a bit lighter (but still fairly heavy.) Actually, I find myself turning to the DeBuyer more frequently than CI (except when I want to use my large pan for frying tacos...) May not be the best price, but gives you a description - http://www.amazon.com/DeBuyer-Mineral-Element-Country-9-4-Inch/dp/B00462QP2K/ref=sr_1_4?ie=UTF8&qid=1423954901&sr=8-4&keywords=debuyer
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Thanks and I will check it out tomorrow.
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You might want to look into enameled cast iron for cookware with a smooth flat bottom. ;)
I'm growing too lazy to properly care for my cast iron frying pans. I've been looking at the LeCreuset Cookware (or whatever the spelling) 'cause it might be easier to care for non-stick cast iron. Do any of you use them?
The interior is black enamel. Are they non-stick?
Are users restricted to wood or plastic utensils?
Do they brown as well as cast iron?
Store clerks don't know from Shinola.
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You might want to look into enameled cast iron for cookware with a smooth flat bottom. ;)
I'm growing too lazy to properly care for my cast iron frying pans. I've been looking at the LeCreuset Cookware (or whatever the spelling) 'cause it might be easier to care for non-stick cast iron. Do any of you use them?
The interior is black enamel. Are they non-stick?
Are users restricted to wood or plastic utensils?
Do they brown as well as cast iron?
Store clerks don't know from Shinola.
I had a good enamled skillet and to me was harder to care for than cast iron. I gave it away. Now wish I had saved it, they are good for cooking tomato based dishes. Don
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I have a large and small enameled CI Dutch oven and a braising pan. No skillets. These are my every day pots for stews, chili's, etc. Easy to use (still VERY heavy and hold heat well.) I would not say they are non-stick in the sense of Teflon or even a well seasoned CI pan. But they are pretty slick not requiring a lot of fat. On the other hand when building a stew or chili or braise, non-stick is not a big issue.
They are dishwasher safe, although I tend to hand clean them - but I find them in the dishwasher sometimes when I get home.... I find them low maintenance other than the effort it takes to get them into and out of the bottom cabinet. I can't imagine trading them for anything else for use at home. Utensils - I typically use bamboo for almost everything so, no worries.
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I had a good enamled skillet and to me was harder to care for than cast iron. I gave it away. Now wish I had saved it, they are good for cooking tomato based dishes. Don
Harder to care for? In what way? I thought that I could use the dishwasher most often and scour the heck out of them if necessary without worrying about damaging the non-stick interior.
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I bought a Le Creuset years ago on eBay..I love it even tho it was stained when I got it. It's the food that counts. I have learned that you just cook with a lot lower heat. I love it for tomato based stuff which is why I bought it in the first place. I can taste the iron in things in the regular cast iron. Must be me. I have a enameled 12" skillet that I love for browning, and several pots for making soups, a couple of 3 quarts that I use for almost everything. I have learned to make small pots of veggie and potato soups this way. When I am done cooking in them, I pour water into them and let them sit while finishing dinner. It's just like deglazing a pan, nothing sticks to it and clean up is a breeze..I am the dishwasher here so I have learned. I use bamboo and a lot of silicone in my pans. I treat it gently and it likes it in return. Pam .☆´¯`•.¸¸. ི♥ྀ.
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All I use anymore is CI. I got tired of pitching y skillets about once a year, especially when you get one ya like! But I like being able to go from cooktop to oven w/o switching pans. Trouble is I couldn't find a good CI for doing omelettes, until I stumbled upon a "Japanese" manufactured pan on Amazon. Normally, I'm big on made in the U.S.A., but we don't have anyone making a pan like this! Mind you, they aren't cheap, but to me well worth it! In fact I like it so much, my wife bought me the larger version for Christmas! They are called Iwachu...they have a nice sloped side, the open handle dissipates heat pretty well and the are somewhat lighter than my local pans.
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Very cool looking pan
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