OT - Seasoning cast iron

ShadowNick · March 2014

Great article here on the chemistry behind it and techniques.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

NPHuskerFL · March 2014

Interesting article. However, then makes one wonder how it will behave under nuclear temps of the egg. Will try this on one of my pans and try to get some before and after pics. + would like to see if it will hold up while nuclear. Thanks for the post.

bicktrav · March 2014

Ran across the article and used the flaxseed method on my CI half moon griddle some months back. Honestly, I didn't think it worked too well. It may have had to do with the ridges on the griddle (which would not be on a traditional skillet), but it was too difficult to rub off all the oil before throwing it in the oven and it ended up gooping a bit. Flaxseed oil is just nasty when it burns. So the griddle came out goopy and smelling nasty. Then when I threw it in the egg, it all pretty much burned off instantly. Also the six times thing was a serious pain that didn't pay off in terms of performance. I've had better luck seasoning with canola oil. Nonetheless, the chemistry is really interesting and maybe on a more traditional skillet that's going to be used on a stovetop it's a better way to go.

NPHuskerFL · March 2014

bicktrav said:
Ran across the article and used the flaxseed method on my CI half moon griddle some months back. Honestly, I didn't think it worked too well. It may have had to do with the ridges on the griddle (which would not be on a traditional skillet), but it was too difficult to rub off all the oil before throwing it in the oven and it ended up gooping a bit. Flaxseed oil is just nasty when it burns. So the griddle came out goopy and smelling nasty. Then when I threw it in the egg, it all pretty much burned off instantly. Also the six times thing was a serious pain that didn't pay off in terms of performance. I've had better luck seasoning with canola oil. Nonetheless, the chemistry is really interesting and maybe on a more traditional skillet that's going to be used on a stovetop it's a better way to go.

Sounds like it would be ok on a skillet, pan etc that would only hit 500 or maybe 600. Which is what I kinda figured. I used canola on the pan I was thinking of trying this on but, I would have to strip it etc. And considering it is seasoned I may have to rethink that idea. :-P But, agreed the "chemistry" behind the article was interesting.

Prodraft · March 2014

I don't know nothin' about chemistry, my uncle was a Metallurgist and cooked on nothing but CI. His expanation was simple: "Ci is porous, fill in those pores with oil and viola, a non-stick surface. He taught how to take care of CI cookware. Never had to re-season a CI pan since in 25 years, Cleaned properly and the ci should never have to be re-seasoned. Al my CI is at least 60 years old

D_Train · March 2014

I tried that method and had flaking problems. Search that page for keyword "flak" and you'll see I wasn't alone.

Prodraft · March 2014

The only thing a CI pan should be cleaned with is water or sand, yes sand. Heat the CI up to 400-500 degrees, rub the sand over the surface to clean it, coat with oil and re-heat, wipe all the excess oil off the CI you can and let her cool down. As it cools the CI contracts and the pores close, forcing the oil to the surface, leaves a nice sheen and it's ready for the next cook.

bodski · March 2014

I got a new pan a couple of years ago and went through the flax oil process, which was fairly time consuming. I ended up being disappointed in that it flaked and was hardly non-stick. Since then, I've just cleaned CI properly and coated with oil afterwards and it has worked just fine.

Zmokin · March 2014

Prodraft said:

The only thing a CI pan should be cleaned with is water or sand, yes sand. Heat the CI up to 400-500 degrees, rub the sand over the surface to clean it, coat with oil and re-heat, wipe all the excess oil off the CI you can and let her cool down. As it cools the CI contracts and the pores close, forcing the oil to the surface, leaves a nice sheen and it's ready for the next cook.

I would never use sand, it's too abrasive and could scratch through the seasoning, not to mention I wouldn't want to rinse sand down my garbage disposal. I use hot water and a scrub brush. Then I dry it, wipe some oil or bacon fat on it, back on the stove for 2 minutes on high heat until it just starts to smoke. Wipe off the excess and let cool. I regularly have to remind the wife, the high heat sanitizes the pan far better than the dishwater with soap does the rest of our dishes.

ShadowNick · March 2014

Zmokin said:

Prodraft said:

The only thing a CI pan should be cleaned with is water or sand, yes sand. Heat the CI up to 400-500 degrees, rub the sand over the surface to clean it, coat with oil and re-heat, wipe all the excess oil off the CI you can and let her cool down. As it cools the CI contracts and the pores close, forcing the oil to the surface, leaves a nice sheen and it's ready for the next cook.

I would never use sand, it's too abrasive and could scratch through the seasoning, not to mention I wouldn't want to rinse sand down my garbage disposal. I use hot water and a scrub brush. Then I dry it, wipe some oil or bacon fat on it, back on the stove for 2 minutes on high heat until it just starts to smoke. Wipe off the excess and let cool. I regularly have to remind the wife, the high heat sanitizes the pan far better than the dishwater with soap does the rest of our dishes.

I'll use sea salt as an abrasive if I have food that won't come off with the brush.

Focker · March 2014

D_Train said:

I tried that method and had flaking problems. Search that page for keyword "flak" and you'll see I wasn't alone.

Many on the Griswold/Wagner forum stripped and reseasoned their entire collections with either Grapeseed or canola due to flaxseed flaking. Have tried just about every fat/oil and grapeseed gives the most consistent shiny black finish when done properly.

6 seasonings is adequate for the vintage stuff. New CI only needs two or three seasonings before use.

fletcherfam · March 2014

@Focker‌, good to see you back

Carolina Q · March 2014

Somehow, I doubt that our ancestors used flaxseed oil to season CI. Bacon grease or lard, yeah. Anything else, probably not. I would bet that my Grandmother ever even HEARD of flaxseed oil. I just asked my 97 year old mom and she sure hadn't. "Flax what?" She did recall my Grandfather using linseed oil when he was finishing wood, but not for cooking. She sure knew about lard and bacon grease though! My Grandmother used lard in EVERYTHING!

I buy my CI at antique shops only. Griswold and Wagner are dirt cheap here. No Lodge for me. And I buy only pans that are already seasoned from long years of cooking. I clean with hot tap water and a stiff brush. A little grease from time to time. Period. Works extremely well! And no flaking.

cssmd27 · March 2014

I just did the full flax seed treatment on DeGuyer steel pans. 1st cook, it started flaking off - especially at wash time. I don't think 500 is high enough. I repeated several times on the stove where I could get the temp up to 620+ and had better, but not perfect results. I have some cooking friends that swear by coconut oil which I will try when I get motivated to add some more. Kind of worn out on the [disappointing] effort at this point. The pans work well now and while they are nor truly non-stick, they are nowhere near raw metal either. I'm hoping that all this work is at least a good start on achieving non-stick status. (and, I know they won't ever be teflon level non-stick - that was never my expectation or goal)

BTW - after my 6 flax seed oil treatments, they were a shiny, very dark auburn color (started as silver steel) and I thought I had achieved nirvana - until I cooked and washed them. Ugh. Oh well, I'm very happy with the pans in the way they cook at least.

Focker · March 2014

fletcherfam said:

@Focker‌, good to see you back

Thanks bud, glad to be back.

Focker · March 2014

Carolina Q said:

Somehow, I doubt that our ancestors used flaxseed oil to season CI. Bacon grease or lard, yeah. Anything else, probably not. I would bet that my Grandmother ever even HEARD of flaxseed oil. I just asked my 97 year old mom and she sure hadn't. "Flax what?" She did recall my Grandfather using linseed oil when he was finishing wood, but not for cooking. She sure knew about lard and bacon grease though! My Grandmother used lard in EVERYTHING!

I buy my CI at antique shops only. Griswold and Wagner are dirt cheap here. No Lodge for me. And I buy only pans that are already seasoned from long years of cooking. I clean with hot tap water and a stiff brush. A little grease from time to time. Period. Works extremely well! And no flaking.

Usually start out with Grapeseed initially, then cook with ghee or lard to maintain.

I do like the Lodge 5qt Double Dutch Oven and have a couple of the classic #12 Lodge DOs, a campground staple. Other than that, everything else is the good, old stuff.

Around here, if it is in clean, working order, people usually know what they have. Should take some pics before lye bath. lol

The carbonized gunked up pieces are the ones I seek out when iron huntin'.

yzzi · March 2014

Tried shortening and was happy with it. Tried canola oil and hated it. Went back to shortening. Intrigued by flax seed oil. Had a canola oil pan flake from tomatoes. Stripped it and tried flax seed oil. Wasn't all that impressed and went back to good ole shortening.

Zmokin · March 2014

cssmd27 said:

(and, I know they won't ever be teflon level non-stick - that was never my expectation or goal)

Depending upon what I cook, my seasoned CI is closer to Teflon non-stick than I ever expected. It's far better than the enameled ones from Wolfgang Puck my wife bought. I've looked at the ceramic coated green ones and I haven't bought them for fear they will be as bad as the enamel one we have.

I think if I ever go to buy another CI, I'll do like others suggest and find a used one, lots of black & no rust. The one I have was handed down to me from my MIL.

travisstrick · March 2014

I have many old wagner and griswold pieces. I bought them for almost nothing at a flea market. They were not in good shape and I had to strip them to bare steel. I seasoned them with crisco and did a poor job but they are absolutely non stick and I can fry an egg with the lightest coat of oil. The more I cook with them the better they get.

Thatgrimguy · March 2014

I have done all my griswold with Flaxseed oil like suggested from a healthfood store. Takes many many cycles, but after is the best toughest coat I have ever achieved. Make sure the oil is fresh and has been kept refrigerated.

I did about 10 cycles before I started using it like normal.

Judy Mayberry · March 2014

I put salt in the warm pan and smoosh it around with a paper towel. The best cleaner I ever used on CI. When I toss the salt I put on an oil film and heat it up for a few minutes. Leaves a beautiful finish.

OT - Seasoning cast iron

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