Cast Iron Cooking

Lookup Lodge three notch for more info.

 

Elk back straps seared in avacado oil.

 

Pan seared a strip steak. One of the things cast iron does best is hold heat and sear meat.

 

Texas red chili in mammas Le Creuset.

 

An article comparing 5 different oils for seasoning cast iron:

https://apple.news/AKS0o0kcZQTWu1qRcwR6K_w

 

I have some Lodge stuff, love cooking eggs on cast iron!

 

Damn, I've been missing out... I purchased 2 of these and have been chilling in my kitchen cabinets for 6 months... I think its that time.. Thank you guys for these...

 

Tonight was Flintstone style chops. Brined, seared, then finished off in the oven. Amazing.

 

Made some cornbread for new years day

 

Only a nuclear bomb would kill your skillet.

 

too funny. After repeated egg fails I’m now grinding and sanding my skillets out smooth and trying to figure out a seasoning that will stick. Ive tried @ColoradoTJ method, cowboy kents, yet even bacon is sticking. Its a mess and im going to conquer cast iron if it is the only thing i do before dying

when i say egg fail- just today. A pan ive sanded, 4 seasoning cycles in the oven. Fried bacon in it, poured eggs on the hot bacon grease. Stuck to the bottom of the pan like cement

 

ive tried flax and olive oil. Im sure im making an error somewhere, i will not give this up.

flax has a low smoke point, ive read 200 or so, olive oil is a fuzz over 350.

yet i see opinions of seasoning at 225, 300, 350, and some say 450!

 

I season with flax seed oil at 500F.

Warm the pan, apply a super thin coat of oil, wipe excess off, bake upside down in oven at 500 for 1 hour. Allow to cool until you can handle it, and repeat the process 4 or 5 more times. Flax oil will bake a thin coat on that is really hard and lasts for a long time.

 

Love my Lodge pan for home and on trips!

 

im gonna have to try that i figure. I guess I can just cook with olive oil after i get the seasoning set real good

All you experienced cooks with these gorgeous pictures, do you want the pan screaming hot when the bacon hits it, or warm the bacon up with the pan?

 

Here's what I do that works for me:

Heat the pan first
Heat the oil second (if using oil)
Cook whatever when everything is hot, I generally cook everything at a medium heat.

I have switched from using metal utencils to wooden, seems to be less harsh on the seasoning.

I clean up while the pans are hot with hot water only, no soap. This is the easiest time to clean. Avoid using steel wool, or metalic scrubbers if possible.

I reseason each time after cleaning. Get the pan too hot to touch the top of the lip on a burner then kill the heat source. Wipe all surfaces with a towel and and a small amount of vegetable oil. Heat again to smoke off the excess oil then let cool and put away for the next use.

 

Just keep at it one day it will click. Cast iron is better on medium to low heat. I season my pans outside on a burner with grape seed oil. Get it hot hit it with the oil and it will smoke keep at it fir good seasoning this was 20 mins doing this method.

 

Thanks! @Kanobi13 not a bad idea on the oustide burner.

Some people use the oven at 350, 400,450, one guy showed to use the weber and blast it with charcoal full heat overnight

 

One pot, Taco bake/skillet about to go into the oven

Made in my Wife's fancy Staub, enameled cast iron skillet. I wasn't on board to buy these $$$ ones, but they are awesome for everyday cooking

 

Looks good and im sure shes on board for all the money put into the tundy

 

I greatly appreciate your suggestion with the burner. I used a burner in my backyard today to season both my pans like this. Just smoking the hell out of them. After a few cycles. They feel amazing!!! time will tell but ive got 2 lbs of bacon on hand to cook a boat load of fat in these pans all day tomorrow. The coloring isn’t so smooth yet, but the pans are sanded super smooth and feel nice and consistent

 

Right on!