Need Help: Seasoning some new Cast Iron pieces in the Egg

vb4677 · January 2017

I've recently acquired new 10" and 12" Lodge CI skillets. And if I've been a good boy I might be getting the 7qt DO for my birthday soon. I'd like to season these outside in the LBGE so that I don't fumigate the house, and I'd like to do all 3 pieces at the same time, and use flaxseed oil as my seasoning of choice. My thought was to raise up the DO on the platesetter using some firebrick pieces, then putting the two skillets on the grid, or even grid and grid raiser. My intent on using the CI pieces is explicitly on my LBGE - chili, cornbread, smash burgers, SV steaks, etc...

Questions:
1.) Think it will work, trying to fit all 3 pieces in at the same time?
2.) Has anyone used the BGE to solely season their CI pieces?
3.) Looking to do this around 500F - sound about right?
4.) What should I watch out for or otherwise consider?

Thanks!

tonyled · January 2017

i just do multiple 1 hour at 200 then 1 hour cool cycles in the oven at 200

comes out with a mirror finish

500 seems to hot to me but then again ive never used the egg for seasoning

vb4677 · January 2017

Does it stink up the house?

MattBTI · January 2017

Most lodge wear comes seasoned, however you can. 500f sounds high but it should work...after all, all you're doing is creating a carbon layer. crisco worked well for me last time I seasoned mine.

tonyled · January 2017

vb4677 said:

Does it stink up the house?

not at all

MattBTI · January 2017

I've also read in the past to place the casts upside down...that's what i've always done anyway. The thought is it keeps the lipid layer from pooling up in the bottom of the pan

Lit · January 2017

Trying to do all 3 at once will be a pain. I would split them up and run around 250. You want to put the oil in and rub it thin with a paper towel then turn the pans upside down so the oil doesn't puddle. I usually add a little oil and wipe it thin several times over 2-3 hours and you will be good. I think a lot of the lodges come with their seasoning on them already.

tonyled · January 2017

this guy is a cast iron expert, his collection is amazing.

sorry i did forget 200 was the preheat, 300 for seasoning

seasoning starts at 10:10

https://youtu.be/j6Tz3HnnCFs?t=614

here is his video on stripping and reseasoning if anyone needs to do that first

https://www.youtube.com/watch?v=2Pvf0m9jTeE

vb4677 · January 2017

MattBTI said:

I've also read in the past to place the casts upside down...that's what i've always done anyway. The thought is it keeps the lipid layer from pooling up in the bottom of the pan

Exactly! (I inadvertently left that part out...)

tonyled · January 2017

Lit said:

Trying to do all 3 at once will be a pain. I would split them up and run around 250. You want to put the oil in and rub it thin with a paper towel then turn the pans upside down so the oil doesn't puddle. I usually add a little oil and wipe it thin several times over 2-3 hours and you will be good. I think a lot of the lodges come with their seasoning on them already.

agree, the tricky part is making sure you wipe all the oil off so it wont pool

Elijah · January 2017

If you're wanting to go hotter, let the egg settle at 450 for thirty minutes or so. Put the pans on and let that go thirty minutes. Close all your vents and leave everything in there till cold.

HofstraJet · January 2017

Here's a popular method, which is what I used inside in the oven. It did stink up the house, but it aired out pretty quickly. Better the house than the ceramics in the egg, though.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

fishlessman · January 2017

if these are new lodges they are already seasoned, cook some bacon on it

if these are your first cast irons you need to know to get the pan hot first, then add the bacon, if it sticks you did not get the pan hot first

MattBTI · January 2017

fishlessman said:

if these are new lodges they are already seasoned, cook some bacon on it if these are your first cast irons you need to know to get the pan hot first, then add the bacon, if it sticks you did not get the pan hot first

Same goes for Stainless BTW

nolaegghead · January 2017

Season in your oven. If you set off the smoke detectors you're doing it wrong.

fishlessman · January 2017

MattBTI said:

fishlessman said:

if these are new lodges they are already seasoned, cook some bacon on it if these are your first cast irons you need to know to get the pan hot first, then add the bacon, if it sticks you did not get the pan hot first

Same goes for Stainless BTW

you can season some stainless pieces too

they work even better seasoned than they do all polished and shiny

HeavyG · January 2017

If you are going to use flaxseed oil BE ABSOLUTELY CERTAIN that the flaxseed oil you buy is 100% flaxseed oil. A lot of things sold as flaxseed oil have various additives. You DO NOT want to use those. If you do it will flake off. So read the labels closely.

northGAcock · January 2017

Save the lump.....these are low time short heat ups. As stated, Lodge is already preseasoned....and ready to cook with. Look forward to seeing some eggcelent cooks on the CI in the near future.

JustineCaseyFeldown · January 2017

hate to be a dingus, but we just season them by using them. frying anything in them, and then wiping clean, is a simple start.

it'll build over time.

HofstraJet · January 2017

HeavyG said:

If you are going to use flaxseed oil BE ABSOLUTELY CERTAIN that the flaxseed oil you buy is 100% flaxseed oil. A lot of things sold as flaxseed oil have various additives. You DO NOT want to use those. If you do it will flake off. So read the labels closely.

Whole Foods sells it in the vitamin and supplement aisle - it is in a refrigerator.

keepervodeflame · January 2017

I use my Grandmothers method adapted to my Egg. Fry a couple slices of bacon at about 300 degrees indirect above a stone or your plate setter. Pull the bacon add some mayo, lettuce and tomatoes, and make a sandwich. Wipe out the bulk of the bacon grease with a paper towel, leaving a nice thick coat on the cooking surface and edges. Turn the pan upside down on the grate and let it sit there at 300 degrees for 30 minutes or so. open a beer and eat your sandwich while you wait. Pull the pan and you will see aver nice even shiny coat of seasoning. If your still hungry, repeat the process and make another sandwich. Happy Cooking.

vb4677 · January 2017

So, the flax seed oil is overkill on a new Lodge CI piece, huh?

fishlessman · January 2017

vb4677 said:

So, the flax seed oil is overkill on a new Lodge CI piece, huh?

the flaxseed oil is not going to make the seasoning thats already there stick better.

vb4677 · January 2017

Right. Ok - looks like bacon's back on the menu...

PSC · January 2017

My 2 cents

I think CI seasoning "cult" is a bit overkill

Seasoning CI is easy

How I do it:
1. Pre seasoned LODGE CI is my CI of choice
2. before first cook, Sand the cooking surface with 60 grit sand paper as smooth as you want it
3. wash the CI
4. preheat BGE to 350ºF
5. heat the CI for 10 min to open pores
6. season with the oil of your choosing (I do it with olive oil)
7. heat the CI for 30 min to season
8. take the CI out of the BGE and cool it
repeat steps 5 to 8 at least 4 times

that's my method and I stick by it, my skillet is as nonstick as GD teflon

after cooking I wash the CI with a stainless steel mesh and a bit of soap if needed. then reheat the CI in the BGE for a bit, season with a bit of olive oil and let it rest inside the BGE until next cook.

HeavyG · January 2017

vb4677 said:

So, the flax seed oil is overkill on a new Lodge CI piece, huh?

Yeah, I wouldn't bother. If you did want to give it a flaxseed oil coating you would really want to strip it and start over.

Also, flaxseed oil is now passè. All the cast iron hipsters these days are using Crisbee pucks.

nolaegghead · January 2017

http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

Carolina Q · January 2017

I buy my CI at antique shops. Every piece is already seasoned, likely by someone's grandmother.

Image: https://us.v-cdn.net/5017260/uploads/editor/yq/se4d3ocbrdy6.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/7w/gkeubksxy0jr.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/1n/n6gdkepj7nna.jpg

Carolina Q · January 2017

How could I have forgotten this one?! A Gem pan that Mom says belonged to her GRANDMOTHER!! Mom was born on July 4, 1916! Patent date on the pan is 1859.

Image: https://us.v-cdn.net/5017260/uploads/editor/9d/wsls2190kpa1.jpg

HofstraJet · January 2017

HeavyG said:

vb4677 said:

So, the flax seed oil is overkill on a new Lodge CI piece, huh?

Yeah, I wouldn't bother. If you did want to give it a flaxseed oil coating you would really want to strip it and start over.

Also, flaxseed oil is now passè. All the cast iron hipsters these days are using Crisbee pucks.

I had to look up what a Crisbee puck is.

Amazing instructions designed to make you continually buy them:

Instructions
For Daily Maintenance Of Cast Iron

1. After use, wash cast iron and dry thouroughly. [sic]

blasting · January 2017

Say no to flaxseed, imo.

Good old lard has never let me down with my collection. The only seasoning failures I've had were the three skillets I used flaxseed on.

Need Help: Seasoning some new Cast Iron pieces in the Egg

Comments

Instructions
For Daily Maintenance Of Cast Iron

1. After use, wash cast iron and dry thouroughly. [sic]

Categories

Need Help: Seasoning some new Cast Iron pieces in the Egg

Comments

Instructions For Daily Maintenance Of Cast Iron

​

1. After use, wash cast iron and dry thouroughly. [sic]

Categories

Instructions
For Daily Maintenance Of Cast Iron