Cast Iron Seasoning in the BGE!

Eggsellent

I just purchased a new cast iron dutch oven. Instead of "seasoning" it in the oven - I did it on the Egg (indirect at 350 for 1 hour). It worked better than anything I've ever seasoned before. I highly recommend it!!!

Grumpa

Eggsellent,[p]Did mine the same way a couple of yeras ago and I agree.

The Other Dave

Eggsellent, You can also season the daisy wheel in the egg when the time comes.

ShortRib

Eggsellent,
Please review the concept of "seasoning with me." I thought all you did was rub it down with oil. I didn't know that you were supposed to bake it too? Anything else I'm missing????

Bluegillman

Eggsellent,
What's going to be cooked in the cast iron?

Grumpa

ShortRib,[p]It won't get thet "black" look without baking....

Sandlapper

I have used the same cast iron for darn near 10 years. Makes great blackened foods. Heat BGE to 500 degrees and place cast iron skillet as close to the coals as possible. Throw a pad of butter in the seasoned pan and pan blacken chicken, steak, fish etc.....works great!![p]Unless preseasoned
Heat an oven or BGE to 250o - 300o
Coat the pan with lard or bacon grease. I use Crisco. Don't use a liquid vegetable oil or olive oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven or BGE. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven or BGE and bake for 2 hours. [p]If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.[p]Most importantly, after use wash in hot water and dry completely. Otherwise rust will set in. However, not to freak because one can always reseason.[p]

pointer

ShortRib,[p]You should use shortening instead of oil.
Oil turns "sticky", but shortening does not.[p]You need to "bake in a moderate oven for 1-2 hours for first seasoning,
and do not cook high water content dishes for the first few cooks. (allows the seasoning to cure).

Bobby-Q

Sandlapper,
I would never let soap touch a cast iron pan, actually I don't usually even let water touch it. Just heat it up a bit, or wait for it to cool down, scrape out the food with paper towels after the bulk is gone. Use a small amount of grease if there isn't any left in the pan from the cook and dump in a small handful of kosher salt. Use the salt and a paper towel and the grease in the warm pan to scour the pan. Dump out the salt, wipe out the remaining bits with the paper towel and you're done with never a worry about losing the seasoning or worse, flavoring your seasoning with soap.

Eggsellent

ShortRib,
Pointer was right on the money! After you apply the oil or shortening - you are supposed to bake it per the instructions I've always seen.

Eggsellent

Bluegillman,
Well, eventually it will be used for Brunswick Stew and Chili. I bought a biggin - 7 QT! Gotta wait a few more cooks until it's seasoned just right. So, in the meantime I'll probably make chicken fried steak or fried chicken. Wonder if I could do that on the Egg? Hmmmmmm....

BucsFanJim

Eggsellent,
Did the same thing with my brand new Lodge # 8 and it worked great. I just made a one pot Jambalay a couple weeks ago on the egg that was THE BEST that I've ever had. Very cool recipe. Not sure if I got it here or at the BBQ Forum.
E-mail me if you want it and I'll try to find it.

Sandlapper

Bobby-Q,[p]Never said to use soap...However, I do use hot water and Tons of paper towels!!

Eggsellent

BucsFanJim,
Just sent the email. Thanks!

fishlessman

ShortRib,
one thing that works for me is a pot brush that i found in the hardware store. it has stiff bistles and looks like a big hair brush. when i remove the food from the hot pan i pour a glass of hot water into the pan(watch out for the steam or you may get burned). 10 seconds of scrubbing with the brush and all the loose stuff wipes out with a towell. i havent had to reseason for a long time

Bluegillman

Eggsellent,I haven't got to try Brunswick Stew yet, I always love to cook soup and those chicken dumpling stews..

Eggsellent

BucsFanJim,
Would you mind posting (re-posting) the Jambalaya recipe when you find it? I've had a couple folks email me thinking I had it, so there is definitely some interest here. Thanks!

YB

Eggsellent,
I think he used the one I posted that I got from Kevin Taylor.We have cooked this many times and it turns out great.
Larry
[ul][li]Couzan Billy's Jambalaya[/ul]

Eggsellent

YB,
Thank you so much!

YB

Eggsellent,
Your welcome.Almost time to cook some steaks tonight.
Larry[p]