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Need Help: Seasoning some new Cast Iron pieces in the Egg

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Comments

  • DaveRichardson
    DaveRichardson Posts: 2,324

    Youtube my buddy Jeff Rogers.  He's here in Atlanta, but he's a great resource for CI.  He is also on Facebook, Instagram, and many other media outlets.  He was at Eggtoberfest this past year and is very interested in getting an egg.  He has helped me out several times when it came to rescuing and seasoning a couple of pieces on CI.

    He's also got a lot of good recipes for cooking in CI that can transfer over to Eggdom.  His Mac & Cheese, or more like his mother's Mac & cheese is amazing!!!!!

    https://youtu.be/EcjtM-akQt0

    500 seems more like a temp to STRIP off the existing seasoning.  200-300 for applying is more like it.

    LBGE since 2014

    Griffin, GA 

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  • DoubleEgger
    DoubleEgger Posts: 19,155
    Carolina Q said:
    I buy my CI at antique shops. Every piece is already seasoned, likely by someone's grandmother. =)


    The finishes on the two I bought recently were awful. They looked alright until I cleaned it with a ringer. It just flaked away. I'm pretty pissed about it. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    DoubleEgger said:
    The finishes on the two I bought recently were awful. They looked alright until I cleaned it with a ringer. It just flaked away. I'm pretty pissed about it. 
    Well that sucks. I'd be pissed too! Wonder if they used flax seed. I hear that flakes easily.  

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited January 2017
    DoubleEgger said:
    Carolina Q said:
    I buy my CI at antique shops. Every piece is already seasoned, likely by someone's grandmother. =)


    The finishes on the two I bought recently were awful. They looked alright until I cleaned it with a ringer. It just flaked away. I'm pretty pissed about it. 
    No worries man.  Fwiw, all of my finds have been stripped and reseasoned.  Even the few new lodge pieces get stripped.  I have removed black paint on 3 that looked perfect. They look all purdy painted don't  they?

    Much better, and safer, stripped.


    Doesn't take long to get them back in working order. 
    Dickered these all down to 10 bucks each.
    Bada$$ Wags Sidney comal.

    One of my favorite designs, the Wags Sidney sloped chefs skillet.



    One of my garage sale finds was used to soak rusted nuts and bolts on a classic car motor rebuild.

    These old school pans have been around.  Where?  We don't know.  

    In summary, CI takes work guys.  Lifelong work.  A pan will never reach a point it does not require maintenance.  You will probably f up the seasoning at one time or another.  The good thing is, it can be fixed.  

    So many get caught up in this seasoning process.  Which oil?  What temp?  How long?

    I establish a few thin layer of grapeseed.
    Pam is good here too.

    Say no to flax flake.
    EVOO will yield a brown pan.
    Lard use, will give you a cloudy pan, strictly cosmetic.

    Lodge, due to its rougher surface, takes, and holds seasoning easier, more forgiving.

    In summary,
    Best thing you can do, is use the damn things.
    Touch up with grapeseed along the way.

    Had a small bald spot on this 1891 Anniversary Wags griddle that wouldn't take seasoning for some reason.  Several pan pizzas took care of it. 

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • vb4677
    vb4677 Posts: 687
    WOW !  Thanks so much for all the good input!

    So, here's my current scorekeeping -

    NO to the Flax seed on new Lodge CI... and 500F is too high... can't hardly screw 'em up, but if I do I can fix 'em and lastly, just start using the *^$#^#ed things !!  

    I think I've got it!!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    We all love our egg. That's a given. But some things are better done in other cooking vessels. If I'm doing several pieces of cast iron it isn't going to happen in the egg. Just do it in the oven and be done with it.

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dredger
    Dredger Posts: 1,468
    +2 for Jeff Rogers. There is a Facebook page called Cast Iron Cooking. Lots of great info there in the files.
    Large BGE
    Greenville, SC
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