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Seasoning cast iron with your egg

PowakPowak Posts: 1,221
Anyone seasoned/re-seasoned their cast iron skillets, pans, etc with their egg? I’ve done the 500 degrees for an hour in a house a few times and it always smokes the place up, makes everyone’s eyes water. Thinking of doing it in the egg next time.

Comments

  • EggNorthEggNorth Posts: 1,440
    edited September 15
    Yes, the Egg is the place.  I only do mine on the Egg, usually after a cook.  Follow the same procedure as the oven inside.

    I use an indirect setup.
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015), LBGE garden pot (2018)
  • loco_engrloco_engr Posts: 4,962
    EggNorth said:
    Yes, the Egg is the place.  I only do mine on the Egg, usually after a cook.  Follow the same procedure as the oven inside.

    I use an indirect setup.
    what oil do you use?
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
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  • I have had similar experiences seasoning my iron but @paqman told me I was simply applying the oil too thick. 
  • paqmanpaqman Posts: 3,720
    It smokes quite a bit regardless of how much oil you apply so the egg is a great option.  Smoke is what you are looking for, you want the oil to reach the smoke point so that it polymerizes.  I apply the oil using a blue lint free disposable shop towel and I wipe as much oil as I can, I do the same as if I was drying a pan after washing it.  The oily pellicule that is left if sufficient. Remove as much oil as you can.  You cannot remove too much.  After doing that, you heat the pan, let it cool completely and repeat the whole process.

    For my frying pan, I used flaxseed oil AFTER completely stripping it using the electrolysis method. It has been a couple of years now and it is holding strong with no flacking at all and it survived SWMBO using it to make tomato sauce 🤦‍♂️.

    For my carbon steel wok, I also used flaxseed oil and there is some flaking toward the edges but it does not affect the food.  If I could do it again, I would use grape seed oil.

    For my BlackStone, I initially used flaxseed oil over the stock coating and I ended up with lots of flacking.  So much flacking that I had to completely strip it with Easy Off earlier this year.  I redid the coating using grape seed oil and I am crossing fingers that it keeps looking as good as it does now.

    ____________________
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  • Carolina QCarolina Q Posts: 14,807
    edited September 16
    I haven't done it in several years and only to a CI wok. Lit the lump, dome open and let it get rippin' hot. Set the wok directly on the coals (no oil) til it got hot. Then, I took the wok out and oiled it with a wadded up rag (wear welder's gloves). I think I used canola, not sure. Thin oil coat only, inside and out. Put it back on the coals and watched it turn black. Doesn't take long. Rocked it back and forth until it was black all over. Might have stir fried some scallions after, per Wok Shop recommendation, don't remember but it won't hurt.

    YMMV!

    Before (new, no seasoning)...


    After (first cook). Still looks like this.

    Good luck!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • RRPRRP Posts: 24,117
    Other than avoiding the stink caused from seasoning your cast iron I prefer seasoning inside in my oven. Why? I have much more faith in nailing and maintaining my desired temperature for such seasoning! 
    Re-gasketing America one yard at a time.
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