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CI seasoning

thegrillster
thegrillster Posts: 348
edited November -0001 in EggHead Forum
Any cast iron experts out there who can expound a bit on seasoning and maintaining cast iron cookware?

Why is this so popular for cooking among eggers?
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Comments

  • Mainegg
    Mainegg Posts: 7,787
    I have a ton of cast iron that If I had to part with one of my good knife or it..... I would not be happy on either but!! hmm ok why??
    1. it already is black :)
    2. the finished when seasoned and taken care of is better than teflon. The stuff I have is years old and very well seasoned. french toast and pancakes will slide off! but even the new stuff will season quick and just get better with use if you are careful. most of the time a rinse with HOT water and a scrubby will clean it up. a little coarse salt to scrub if I have to rinse and wipe dry. that is it. I keep a old can of spray oil like pam, with no seasoning flavors in it, handy to spray on and then wipe with a paper towel if I see any spots that look like a little bad spot.
    if you do a search up in the search box there are a couple of post on seasoning in detail. I collect old la crouset and love it but will choose any of my cast over it for clean up, and cooking.
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  • thegrillster
    thegrillster Posts: 348
    thanks

    I will do the search for more info.
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  • vidalia1
    vidalia1 Posts: 7,092
    what julie said about maintaining CI...very easy

    i have cooked

    chili
    bread
    burgers
    fish
    stews
    steak
    scallops
    shrimp

    and a few other things i can't think of right now in my CI on the BGE...you will love it...all my CI is Lodge except 1 martha stewart CI Dutch oven
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  • Bacchus
    Bacchus Posts: 6,019
    Mainegg's CI is years old, and that is awesome. I look forward to mine being seasoned that well(cept that means I will be older). But, modern CI cookware is preseasoned and ready to cook. My DO and skillet are only a few months old and are already the superstars of my kitchen, and often the egg.
    Oh and to maintain just scrub with plastic brush and HOT water. Dry with towel and apply a thin coat of oil while it is still warm from the water.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    A lot of ways to season a Cast Iron. Rather than searching the forum google "seasoning dutch oven". You will get plenty of information there.

    The Lodge web site has some easy to follow instructions.

    Dutch Oven's seem to be a perfect match for the egg. If you are going to use a lid during the entire cook you may as well use the oven or briquettes for your heat source.

    Here are a couple of reasons I like using the DO on the egg.

    doroast3.jpg

    doroast7.jpg

    chili2.jpg

    eggcioppinob.jpg

    GG
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  • thegrillster
    thegrillster Posts: 348
    now those dishes are motivating me toward iron!!!
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  • Charleston Dave
    Charleston Dave Posts: 571
    Grandpas Grub is definitely an authority on CI, but I will add to his comments by saying that the reason CI is so popular for grilling is that its physical properties make it work well. Specifically, it has high thermal conductivity and high heat capacity (thermal mass).

    In other words, it transmits heat efficiently, and it holds a lot of heat (so it stays hot when you put food on it).

    This means that it's very good for smooth, even cooking, for avoiding hot spots and burning, and for creating sear marks if that's what you're looking for.

    It's hard to sear on other metals because they don't carry enough heat and transmit it efficiently enough to develop a char. By contrast, imagine trying to sear something on an thin aluminum surface...you'd get pretty frustrated. Stainless steel is somewhere in the middle.

    The nonstick aspect is a bonus.

    I think there's also a nostalgia factor with CI, as many folks can remember grandma's kitchen or grandpa's campfire that had CI utensils.
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  • Little Chef
    Little Chef Posts: 4,725
    Grillster....Cast Iron is the BEST on the Egg. ;) As Mainegg said, it is already black, so you don't have to worry about discoloring porcelain, or whatever. But there are so many other reasons.
    There is nothing to "Melt or Burn" with cast iron cookware. You can put ANYthing made of CI on the BGE, and not worry about breaking or exploding, like can happen with glass or ceramic cookware.
    The Lodge Brand is recommended! Comes totally preseasoned now, though I always season it again before I use it....just because I am 'old school'. A good coating of oil, and and hour in a 300* Egg....and I feel even better about it.
    Clean up is SUPER easy. Just don't use soap! (You WANT the layer upon layer upon layer of oils to build! Will be better than any non-stick in NO time!) Hot water and a good scrub! Dry thouroughly, and a light coat of oil, and ready for the next time!!
    You can place CI direct on the coals for an awesome sear....or put up on a grid for a pot roast slow cook. Honestly, as versitile as they come.
    Here are a couple CI cooks:
    DSC01175.jpg
    This was U-10 shrimp with crab stuffing. Cast Iron skillet.

    DSC00375-1.jpg
    The sear......
    DSC00383-1.jpg
    Braised lamb shanks....CI Dutch Oven.....

    DSC00330-1.jpg
    Searing some Linguica and Onions....Portuguese soup in the works....
    DSC00337.jpg
    Getting closer.....

    DSC00348.jpg
    Oh Yeah.....

    DSC00352-1.jpg
    Yummmm....Caldo Verde Egg Style

    Cast Iron IS my fave when it comes to the Egg. There have been Numerous pics posted lately of Eggers blackening fish and such....Perhaps we can get a few of them to post some pics for you, too. IMHO...Cast Iron is the bomb on the Egg!

    Good luck, and Happy Eggin!!!
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