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Cast iron seasoning and pork belly
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flachick
Posts: 40
I just purchased a Lodge cast iron dutch oven with a lid that doubles as a skillet. I'm in the process of seasoning them over their factory pre-seasoning. Last week I bought a package of frozen pork belly at BJ's. 3.5 lbs for $9, so I'm not expecting too much of it. I know people use bacon to season their skillets. Do you suppose the pork belly would do the same thing as a final layer in the process? Then, should I chuck the fat or hang onto it? Thanks
Comments
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Never had good luck seasoning over the Lodge factory seasoning.
I stripped mine and sanded with fine wet sandpaper to smooth the interior more and then seasoned from scratch.Thank you,DarianGalveston Texas -
I season 5-6 times, using rendered lard. I think your pork belly would be fine as a final layer.
Unlike @Photo Egg I've had good luck going right over top of the factory seasoning. The only time I've had to re-strip and start again is when I tried out flax oil.
Phoenix -
I am terrible at seasoning CI. I need some schoolingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:I am terrible at seasoning CI. I need some schoolingSandy Springs & Dawsonville Ga
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Chubbs said:I am terrible at seasoning CI. I need some schooling
@Chubbs
There are plenty of different schools of thought on how to season Cast Iron - here is mine.-Fire up your gas grill - medium heat. You can also use your oven, but it might smoke or give off an odor.-Put your pan on and let it warm up so it is warm to the touch.-Using a paper towel, apply a thin layer of pure lard covering entire piece.-Using a fresh paper towel, wipe it all off. It will remain shiny. Make sure it is all wiped off, otherwise it will drip and and the drip will harden. You will also end up with a sticky pan.-Put pan back on the grill, upside down and let it bake on medium heat for 2 hours.-Shut off the grill and leave the lid closed for at least an hour to cool down.-Repeat process 5-6 times.I have never had to re season any of my pieces when I have used this procedure. I have had to re season two pieces that I tried to use flax oil, which has some buzz on the interweb.Some folks say they use soap with no ill effect. I choose not to.Clean pan with hot water (no soap) and a Ringer. http://www.amazon.com/gp/product/B00FKBR1ZG?keywords=ringer&qid=1456284332&ref_=sr_1_2&sr=8-2Wipe pan down with an oiled paper towel prior to storage.
Phoenix -
@blasting, you're description is worthy. My friend, it's a little overkill for me. Not wrong by any means! Mod high heat with a good fat and done on a pre-seasoned CI piece and it's nonstick. We must break bread one day brother.
Sandy Springs & Dawsonville Ga -
Photo Egg has the right go. I'm old school when it comes to CI. I have and use a lot of it!
Clean the factory seasoning off and then season with high and then low heat. In my mind lard works best for those first seasonings. Once you've got that done, just oil after each use.
With that said...Pork belly should work, but I'm not a fan of using bacon because of the salt.
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I only use flax oil to season my CI pots and skillets. ONLY use 100% oil, the junk you find in many health foods stores has additives. Using the very light coating and wiping it down to make it very thin and then upside down in a stinky hot gas grill. 30 minutes on high and turn it off and do not open until it has completely cooled. Am almost nasty about how I treat my CI and make the absolute best skillet cornbread. My son will inherit some great cooking tools when I do my last.
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My first experience using Flaxseed oil was a bust...but it was my fault.
I used a cheap oil. Turns out it had additives in it.
Look for Organic, Cold Pressed. Purity is the key. I have reasoned all of my older stuff with good Flax and it's worked so much better.Thank you,DarianGalveston Texas -
Photo Egg said:My first experience using Flaxseed oil was a bust...but it was my fault.
I used a cheap oil. Turns out it had additives in it.
Look for Organic, Cold Pressed. Purity is the key. I have reasoned all of my older stuff with good Flax and it's worked so much better.
I just went and looked and the stuff I used is organic, cold pressed without additives. Maybe I did something wrong; a lot of people swear by the flax oil.
Phoenix -
blasting said:Photo Egg said:My first experience using Flaxseed oil was a bust...but it was my fault.
I used a cheap oil. Turns out it had additives in it.
Look for Organic, Cold Pressed. Purity is the key. I have reasoned all of my older stuff with good Flax and it's worked so much better.
I just went and looked and the stuff I used is organic, cold pressed without additives. Maybe I did something wrong; a lot of people swear by the flax oil.Thank you,DarianGalveston Texas -
I am a long time old school Lodge CI fanatic. I've never used a new pre-seasoned, so no info there. But I agree with Photo Egg...strip (I use a soft wire brush on a dremel at low speed) and start over. I use multiple very thin layers, but not with lard. Lard can turn rancid over a season without use. I have used canola (rape seed) oil for years and it works fine. I disagree with blasting: I want to season the lid and oven separately. I found if I let it cool with the lid on neither the oven nor the lid get well seasoned around the rim. To me the most important thing is after seasoning never, never, never use a soap or detergent product to clean. 2nd most important thing is to do another warm thin oil layer (like seasoning runs), and then wipe down after every cook. That drives any remaining water off, and leaves your Lodge clean and smooth for next time.
If a well meaning boy scout (or other friend helping at cleanup) does use a soap and water cleanup, don't yell at them. Clean up help is wonderful, and unfortunately rare from boy scouts. Stuff happens. Suffer in silence, break out the dremel, and start over.
PS: Lodge recommends vegetable oil, either melted solid (i.e., Crisco) or liquid for both pre-seasoned and regular CI.
Stay Calm and Egg On
1 lonely medium in Rockville, MD -
Photo Egg said:blasting said:Photo Egg said:My first experience using Flaxseed oil was a bust...but it was my fault.
I used a cheap oil. Turns out it had additives in it.
Look for Organic, Cold Pressed. Purity is the key. I have reasoned all of my older stuff with good Flax and it's worked so much better.
I just went and looked and the stuff I used is organic, cold pressed without additives. Maybe I did something wrong; a lot of people swear by the flax oil.
Phoenix -
Thank you everyone. I have many well-loved shiny CI skillets, but this is the first time I've purchased one pre-seasoned. I've always used Crisco shortening for seasoning. (It's what my mom told me to use) However, I only have the butter flavored stuff, so this time I'm using lard. I'll watch out for it turning rancid. Thanks @Abter. The pieces should be ready for a test drive tonight. Fingers crossed
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it won't turn rancid.
easiest way to season a pan is to just use it. my wife often ends up boiling something in the pan about once a month and that removes the seasoning. i just hit the warm pan with a coat of cooking oil, and it's fine.
i used to do a big long effort each time i re-seasoned, but it didn't do anything special beyond the seasoning i got from daily use anyway, and was a big pain in the aaaaa... adenoids.
for cleaning, i just use a plastic or stainless scrubber. no soap. sometimes not even water.
whether the pan is hot or cold, just wipe it around to remove anything that may have stuck, if anything. then wipe out the oil/grease with a paper towel and hang it up.
even without soap, hot water can remove the seasoning, which is why you shouldn't boil anything in CI pans. the wife makes the best gravy though, and she loves that pan, so i ain't gonna stop her from using it. takes tens seconds to hit it with oil.
this is w/r/t a smooth-ground older pan, which is super slick to begin with. th rougher castings may need more attention
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
blasting said:I bought it and used it right away. I did two skillets with it, and in both cases the seasoning began to flake. None of my other pieces have required reseasoning, so I'm reluctant to try again. One of those "why mess with what's worked" things for me.
Frustrating spending the time just to have it fail/flake off.
Take care.Thank you,DarianGalveston Texas -
this is w/r/t a smooth-ground older pan, which is super slick to begin with. th rougher castings may need more attention
This could be a very important point, Darby. All my experience is with direct CI surfaces. Machined may well make seasoning a whole different ball game.
Stay Calm and Egg On
1 lonely medium in Rockville, MD -
I just use veg or canola oil on mine and clean it with the Ringer. I'll cook with it, clean it with the ringer, wipe it all out, then wipe it with a coat of oil, then stick it in the oven for a while. No problems so far.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
When mine get stuff stuck on them I just scrub them with a little warm water and re- oil them. No issues.
The other day, I discovered a little trick. If you use a little of that non- stick spray on stuff on your cast iron pans before you cook on them you will significantly improve their nonstick performance and reduce clean up time. Try it.Dave - Austin, TX -
blasting said:I bought it and used it right away. I did two skillets with it, and in both cases the seasoning began to flake. None of my other pieces have required reseasoning, so I'm reluctant to try again. One of those "why mess with what's worked" things for me.
Wipe it down once with a paper towel while hot, then again with a new paper towel after it cools. Then it hangs from a hook until the next time I use it. I received this pan used from my MIL who washed it with soap and water. I know my process is adding seasoning as the bottom of the pan has gotten darker over the years.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
You shouldn't need to reseason after every cook
hot water removes the very seasoning you are after. No hot water. No soap
it's pretty easy[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:You shouldn't need to reseason after every cook
hot water removes the very seasoning you are after. No hot water. No soap
it's pretty easySandy Springs & Dawsonville Ga -
Zmokin said:blasting said:I bought it and used it right away. I did two skillets with it, and in both cases the seasoning began to flake. None of my other pieces have required reseasoning, so I'm reluctant to try again. One of those "why mess with what's worked" things for me.
Wipe it down once with a paper towel while hot, then again with a new paper towel after it cools. Then it hangs from a hook until the next time I use it. I received this pan used from my MIL who washed it with soap and water. I know my process is adding seasoning as the bottom of the pan has gotten darker over the years.Darby_Crenshaw said:
hot water removes the very seasoning you are after.
it's pretty easy
@Darby_Crenshaw - It hasn't been my experience that warm water affects the seasoning. I have several dozen pieces that are all jet black and perfect, and I've been using warm water from the beginning.
Phoenix
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