Need help/tips for new Cast Iron Skillet

walrusegger

Scored a large Lodge cast iron skillet at TJ Maxx yesterday for half of what I nearly pulled the trigger for at Williams Sonoma over the weekend. Now what? I've never owned or cooked with CI before, but I see the many appications here for the BGE. I know that my kids beg me every weekend for pancakes on the egg and I've been able to creatively do that once, but now will be easier with the CI.

What else do I need to know? Does it need to be seasoned? Any and all info, tips, ideas, recipes appreciated.

Bacchus

The Lodge CI tools come pre-seasoned, albeit not extremely well. You will prob get varying opinions, but I follow the instructions that come with them from lodge.... Clean in hot water(no soap)with a plastic brush, towel dry, then while still warm from the hot water, apply a thin layer of oil. I use peanut oil but any food grade oil will work. I didnt season my Lodge pieces when new, but it only took a couple months for them to develop a good seasoning. Cooking bacon or frying something in oil the first few cooks will help.
As for pancakes, non-stick pans are better and the Egg wouldn't add anything, IMO.

Grandpas Grub

 
The box/instructions should let you know if it is preseasoned. If not there should be some care instructions and again if not. Go to the lodge web site and in their FAQ pages are some detailed instructions for seasoning the CI products.

GG

Rascal

After each use I wipe the pan out and clean it under hot, running water, using a stiff, nylon scrubbing brush. Then I dry it and put it on a burner over low heat. The last step is to apply a small amount of shortening (I use Crisco in a spray can) wipe off the excess and store. I have various sizes and I keep them nested with a few layers of paper towels inbetween. Happy cookin'!

NibbleMeThis

Yes, the Lodge site has great info on care and maintenance.

One tip for use, preheat well before using, like 10-15 minutes. The cast iron acts like a heat capacitor, it soaks up energy in the form of heat and then evenly distributes it.

PattyO

Use a lot of oil in cooking it the first few times, like french fries or fried chicken on the stove. Only use hot water to clean it, never soap. If necessary use a little oil and salt as an abrasive if something sticks. Also brush some oil on the pan and put it in the oven for a while, wipe out and repeat.
PattyO

highpress

you could do lots of stuff... here's a couple ideas










i use mine frequently for sides - i've got a 12" and 4 or 6" that works great for veggies, fish, etc... They will get seasoned with use and age.

Unknown

Jimmy, the brussels sprouts are the ticket, no? I love those things, the longer they're cooked the better too, particularly with a lot of garlic, like vegetable candy

Village Idiot

I really don't think the Lodge skillets and pots are seasoned well at all. And, I figured grandma knew what she was doing. So, I always use lard to season my CI stuff, and I do it several times. I only start using them when they're pure black, and then, I only fry stuff in them (like bacon) for the first few times.

DeanR

When I think of it I like to coat my cast iron with Crisco and set it in the egg while it cools down.

highpress

Marc?

Yes, i love brussels in a CI skillet. A little evoo, sometimes onion and garlic, some DP Shakin the Tree or Ragin River, they are fantastic!

fishlessman

if its black its preseasoned, cook on it. if its grey its not, follow the directions on the lodge site, hot oven, wipe the pan with oil, i use lard, cook upsidown for an hour or two wiping more oil when it starts to dry, you want to cook it til its hard and shiny, not sticky and then shut the oven off and let it cool down in the oven.

when using it its best to heat the pan first, even bacon will stick if you put it in the pan cold, this is something thats hard to learn for some and a reason that so many hate ci pans :laugh:

get in the habit of never bringing the pan near the sink, if there is someone else in the house whack em if they touch the pan to clean the pan if food is stuck to it is as simple as making gravy from burnt in drippings. bring the pan up to a high temp and simple pour in a quarter cup of water and work the pan with a spatula or heavy pan brush, the spatula is less messy. when the cold water hits the pan it boils and steams and lifts the stuck food off the pan, then as the water disappears wipe the pan clean with a papertowel, thats it, it will need this less and less as you use the pan

Unknown

yep, its me, and a little olive oil doesn't cut it, lots o' olive oil is necessary, caramelize the exterior, delicious, especially over pasta, Marc

Rascal

Another note relating to CI cookware. If I'm done with it and don't want to deal with clean-up, I just leave it on the stove top (or counter) for a day or two, and then clean as mentioned. Just don't rinse it out and leave it in the sink! If you do, you'll never enjoy CI!!

Nitro

Here is an interesting alternative method to seasoning CI cookware. I've tried it on one of my pots, and it seems to work pretty well.

Unknown

Awesome. Thanks!

Frank from Houma

CI ideas

Cornbread


Fritata


Pain perdu


Pancakes


Blackened fish


Mediterranean fish


fish menuire


Check out this website http://www.cookingincastiron.com/

Have fun with it

Grillin & Chillin

Frank you are one very creative cook! Al of it looks great!

Angela

I use lard for seasoning.