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seasoned cast iron DO and PAM

RRP
RRP Posts: 26,455
edited November -0001 in EggHead Forum
I know my seasoned Dutch Oven doesn't necessarily need the benefits of PAM, but is there any harm in using it? A pot I'm making today will stay warm on a electric hot pad for a couple hours tonight during a potluck and in the past the bottom has been a bear to clean.
Re-gasketing the USA one yard at a time 
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Ron,

    I still use oil in CI. Don't see why not

    Steve

    Steve 

    Caledon, ON

     

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  • Fidel
    Fidel Posts: 10,172
    It's just oil....no reason to avoid it.
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  • TNmike
    TNmike Posts: 643
    I use PAM all of the time in my CI. After using ci and washing and drying I warm the piece on the stove and give it a shot of PAM and wipe with a paper towel for storage. Some even use PAM for seasoning their cast iron, it's canola oil. Mike
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  • TNmike
    TNmike Posts: 643
    Ron, I have been collecting old cast iron cookware for about 8 years and have over 400 pieces of collectible iron. Here is a picture of some Griswold muffin/gem pans that I have been cleaning and seasoning over the weekend, got a couple of skillets that I'm seasoning now. Mike

    IMG_0482.jpg
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  • RRP
    RRP Posts: 26,455
    400 pieces? WOW - do you display them like a hobbyist does his collection of whatevers or just store them?
    Re-gasketing the USA one yard at a time 
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  • TNmike
    TNmike Posts: 643
    Many were displayed before we moved a couple of years ago but the new house is much smaller and the wife ended my displays. :angry: I plan on building a workshop/man cave where I will be able have it out. The economy has me holding off on spending the money on the workshop for right now. One of the things I like to collect is the old cast iron waffle irons and they take up so much room they are hard to display. I am allowed one shelf in the house to display my toy/miniature waffle irons. :) Mike
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  • Mainegg
    Mainegg Posts: 7,787
    LOVE the oval on the bottom left Mike. I have a cast iron problem too :whistle: ha ha not 400 pieces bad though :P
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  • TNmike
    TNmike Posts: 643
    Thanks Julie, that is a Griswold #5 gem pan. Just picked it up at an auction last weekend. Yup, I've got a bad ci problem. I've checked but there doesn't seem to be a program to cure it. Kinda like BGE's I don't think you can have too many, can you?? :) Mike
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  • Hoss
    Hoss Posts: 14,600
    If you ever have time,I would like to know some of the ins/outs,dos/don'ts,what to look for etc.If you ever get bored and wanna talk CI with a novice,shoot me an email. ;)
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  • TNmike
    TNmike Posts: 643
    Hoss, anytime. I think you have my email address. I've been passing through your area lately but haven't had time to slow down long enough to see if we could get together. Mike
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  • KenHawk
    KenHawk Posts: 58
    I'm also interested in hearing your advice on using CI.

    This is the approach I've used for years.
    After cooking in CI, I clean with water only.
    Without drying off the pan, it goes on the stove with high heat 'til all the water has been evaporated.
    Then I coat with canola oil, exposing as much CI surface area as possible, and let the pan cool.
    I wipe out any extra oil and store.

    Any other advice you would offer me?
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  • Bacchus
    Bacchus Posts: 6,019
    Why not dry it with a dish towel?
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  • Little Steven
    Little Steven Posts: 28,817
    Mike,

    Nice one! B)

    Steve

    Steve 

    Caledon, ON

     

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  • jeffinsgf
    jeffinsgf Posts: 1,259
    Can't get it really dry with a towel.

    I treat my CI mostly the same, except I towel it dry, wipe with oil, start the oven, stick the CI in, and when the bell goes off saying that the oven is pre-heated, turn it off. Sometimes I forget the piece of CI is in the oven, and if we fire it up a couple days later to cook something, we have a nice, pre-warmed piece of cookware. :laugh:
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