Having a problem seasoning a cast iron skillet. advise please?!
appreciate any help!
Answers: I have 2 cast iron skillets a 6" and an 8" that I use and love. I receintly bought a pre seasoned 11 1/2" skillet to use. The directions said prior to use to wash lightly with soap and water, of course i did that, rinsed and dried it on the fire. Then it says lightly oil and warm over the fire for 60-90 seconds prior to use. I did that, used it the first time, cleaned it like I clean the others I have without a problem and put them on the fire to dry. Then I oiled and set aside. The next time I used it, while cleaning, (hot water and a bristle brush) part of the patina chipped away, I have tried the on stove and in oven seasoning methods, to no avail. Today I oiled the pan and put it in the oven at 375 for a little over an hour, pulled out, and once cool it was sticky, so I had to clean it again! Now it has a coat of oil to prevent rust and I need help. My plan tomorrow is to light the grill and allow it to sit out there for a few hours getting very hot.
appreciate any help!
Don't use oil to season, use veggie shortening or lard on a paper towel and wipe it on when the skillet is hot and let it "cook" for about a minute. Sometimes the seasoning comes off because of the foods cooked. Just keep doing it and cleaning the way you are, it will build back up. HINT: don't leave foods in the pans after cooking, take it out and clean right away to prevent this from happening.
I have a set of cast iron cookware and some of it chips every time I use it. Just keep at it and DON'T season with oil! Keep in a dry area when not in use. For long term storage, after seaoning and letting cool, wrap cast iron in newspaper and place in box or paper bag. Clean and season before using.
Do not use vegetable or olive oil. It will make it sticky. Its OK to COOK with peanut oil, vegetable oil or olive oil. Just don't season your skillet with that type of oil. The way I do it:
1) Wash the skillet with hot water and a brush (with nylon bristles), nylon scrub pad or a kitchen towel. The pan may be heated slightly for easier cleaning. Dry with paper towels. Never air dry. Never use soap.
2) Coat the pan in lard or bacon grease. Put into an oven set at 250-300 F for 15 min. Pour off excess grease. Bake for another 2 hours. Wipe clean with paper towels.
Do not store food in the skillet. Do not store it with the lid on.
I'm not sure what "patina" is. Is this an enameled cast iron skillet? If so, I don't think they need to be seasoned.
I have a cast iron killet and I seasoned it by rubbing the inside with bacon grease and baked it in the oven for 375 for about 30 minutes. then you have to let it sit for a day or so. I repeated the process about 5 times and let it sit each time for a day or so. now it is great and I can use it all the time for stuff. You should avoid washing it too much as it will wear down the coating you put on it and it will make it sticky. No matter what you do you will have a sitcky feeling to it to an extent but it shouldnt be bad.
I recommend using peanut oil to season. I get a nice durable coating with it. Also, I would skip the bristle brush when cleaning. Use a dish cloth.. Don't worry about the coating being sticky. This will pass eventually if you don't wash it off.