Guest guest Posted September 14, 2007 Report Share Posted September 14, 2007 Hi, My name is Carla. I've been a part of this group for awhile but haven't posted very often. I have a question I was hoping someone could help me with. I want to get a cast iron skillet but I can only find pre-seasoned ones. Does anyone know how these are seasoned? I just want to make sure it's not done with animal fat. I've asked at the stores but no one has been able to help me so far. Thanks, Carla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2007 Report Share Posted September 14, 2007 Carla, Just about every cookbook I've read and every cooking show I've watched has suggested that cast iron skillets be seasoned with vegetable oil. I would think that animal fat would make it stinky. Of course, once it's in someone's home, people probably keep it seasoned with bacon fat, since you're not supposed to wash it with soap, just hot water. I don't think you need to worry. I think there is one company that makes these--can't remember the name--but maybe if you call them, they'll reassure you. Jill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2007 Report Share Posted September 14, 2007 I don't know if this applies to all of them but this is what I found : http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. I know our set was not seasoned, and we got it as a wedding gift - though I think I've seen similar ones and we picked up a cast iron grill pan at Target that was not seasoned. Missie On 9/14/07, chuala <chuala wrote: > > Hi, > > My name is Carla. I've been a part of this group for awhile but > haven't posted very often. I have a question I was hoping someone > could help me with. I want to get a cast iron skillet but I can only > find pre-seasoned ones. Does anyone know how these are seasoned? I > just want to make sure it's not done with animal fat. I've asked at > the stores but no one has been able to help me so far. > > Thanks, > > Carla > > > -- http://mszzzi.zoomshare.com http://www.flickr.com/photos/mszzzi/ ~~~~~(m-.-)m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2007 Report Share Posted September 15, 2007 Heat is good to season a cast iron skillet. Mine was supposed to be preseasoned, but I had to do some more. Some of the things I did were to put it on the back burner when the oven was on (the one that the oven vents out of). I cooked meat with it (before being a veggie). I cook cornbread in it all the time. You can put it in the oven when you are cooking other stuff too. Watch out with vegetable oil. When I did that it turned really sticky and I had to use a Brillo pad to get it off. Which of course rubbed the finish off and I had to try and season it all over again. Maybe I let the temp get too high. But I think the best thing I did was to put it on the grill (charcoal) after lighting it and waiting until it was ready for cooking to take it off. I put it back on after the food was done. The fire wasn't burning anymore, but it was still pretty hot. Be sure to put the lid on. The fire seasoned it better than anything else I tried. I read you can put it in the fireplace while a fire is burning too. These things were made in the days when cooking was done over a fire. I also read about leaving it in the oven during a self-cleaning cycle, but I was afraid to do this. Aren't you supposed to take the racks out to do this? I always do. Anyway I don't recommend this. The handle will get very very very hot. Be careful. Use thick oven mitts or layers of towels or potholders. The heat can go through a single potholder. HTH, SavarnaRose Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2007 Report Share Posted September 15, 2007 As for how to season them, what I have always done with mine was to use vegetable shortening instead of lard. I found this a long time ago when I was looking for info on how to re-season my pans: http://www.kitchenemporium.com/info/castiron.html It has info on seasoning, re-seasoning and general care of cast iron. Other than replacing lard with the vegetable shortening (I think I used crisco or something - the trans-fat free stuff) I think it's all good stuff. When the insides seem to be wearing off, when I don't have time to re-season, I use it for deep-frying (pan frying in about 1/2in or so of oil. It gets me through, but I don't recommend the entire pan done with it, since it does get sticky. On 9/14/07, SavarnaRose <savarnarose wrote: > > Heat is good to season a cast iron skillet. Mine was supposed to be > preseasoned, but I had to do some more. > > Some of the things I did were to put it on the back burner when the oven > was > on (the one that the oven vents out of). I cooked meat with it (before > being > a veggie). I cook cornbread in it all the time. > You can put it in the oven when you are cooking other stuff too. > > Watch out with vegetable oil. When I did that it turned really sticky and > I > had to use a Brillo pad to get it off. Which of course rubbed the finish > off > and I had to try and season it all over again. Maybe I let the temp get > too > high. > > But I think the best thing I did was to put it on the grill (charcoal) > after > lighting it and waiting until it was ready for cooking to take it off. I > put > it back on after the food was done. The fire wasn't burning anymore, but > it > was still pretty hot. Be sure to put the lid on. The fire seasoned it > better > than anything else I tried. I read you can put it in the fireplace while a > fire is burning too. These things were made in the days when cooking was > done over a fire. > > I also read about leaving it in the oven during a self-cleaning cycle, but > I > was afraid to do this. Aren't you supposed to take the racks out to do > this? > I always do. Anyway I don't recommend this. > > The handle will get very very very hot. Be careful. Use thick oven mitts > or > layers of towels or potholders. The heat can go through a single > potholder. > > HTH, > > SavarnaRose > > > > > Quote Link to comment Share on other sites More sharing options...
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