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Seasoning Cast Iron

Royal Coachmen
Royal Coachmen Posts: 283
in EggHead Forum
Hi All.

I periodically cook in a Dutch oven and sometimes use the half griddle from BGE. I never thought to season the half griddle but two years after cooking with it, it occurs to me that maybe I should. 

Im no pro at seasoning so tips would be great! Also is seasoning the cast iron BGE grate necessary?
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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    Depends how you use the grid, check out the Lodge web site for some great tips on seasoning CI. Basically, clean it, oil it and bake it at 350º, let it cool in the oven. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Clean it, crisco, heat, & cool. Repeat as needed. 

    LBGE since 2014

    Griffin, GA 

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  • Angus1978
    Angus1978 Posts: 390
    Timing!!  I'm actually seasoning my pan and griddle today!  I'm using flaxseed oil.  You'll need to google the process but it's pretty simple. Just higher heat and less oil
    LBGE and Primo XL Plano TX All right all right alllll riight
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Pan man dot com
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2015
    To me the best seasoning occurs from using them. I guess on an extremely high heat sear etc the seasoning could become less than desirable.  For the most part I use my CI (all of them), clean and coat with oil while warm and wipe with a dry cloth. KISS theory at its best. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    After I do a high heat sear, I clean and oil my ci then put it back in the egg as i shut the egg down. Seasoning ci in the Egg saves me from getting yelled at by Urban MaMa
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  • Hungry Joe
    Hungry Joe Posts: 1,582

    I cooked some shrimp my sister brought over in a cast iron skillet yesterday but afterwards I set it aside until this morning. When I went to clean it the tomato based sauce she used to marinate it took the season right off and I actually had what looked like rust after doing my usual cleaning with just water and a rag. So I scrubbed it and wiped it down with some Crisco and put it on the egg at 325 for a couple hours reapplying the Crisco one more time after the first hour.  After three hours and a cool down it looks like it took.

    That was a lesson learned.

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  • RiverDoc
    RiverDoc Posts: 572
    Is all cast iron safe? I just got 2 old pieces from my aunt, 1 is a lodge the other is a small 8in stamped made it Taiwan. Is it ok to use or should it become a steel plate at the range? Sorry @Royal Coachmen  not tryin to hijack your thread
    -Todd
    Franklin N.C. LBGE and a SBGE
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @RiverDoc there are some real cast iron experts around here. I'd start a post with a pic and see who chimes in. 
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  • RiverDoc
    RiverDoc Posts: 572
    Thanks @theyolksonyou
    -Todd
    Franklin N.C. LBGE and a SBGE
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