Cast Iron pan seasoning Question
I have a new in box Lodge skillet that was sent from Lodge as a replacement to one I previously bought and had problems with. I had done exactly as the Lodge instructions said .. never used soap ...
Forum Discussion
I frequently buy really nasty cast iron pans at garage sales. The first thing I look for is a nice SMOOTH pan that rings like a bell when you hit it with your finger. Most new pans are rough which makes it tough to cook.
When I buy an old pan, I first build a nice hot fire in the charcoal grill and place the pan on top and let it burn out the junk that is cooked into the pan. When the fire is out and the pan is cooled, all of the baked on junk is gone.
Next I melt a big block of lard, yes, lard in the pan and make myself a batch of old fashioned fry cakes (grandma's term for doughnuts.) I let the lard cool and repeat the process three or four times over the next week.
I get great old fashions fry cakes, my pan get well seasoned, and my wife gets mad.
I don't worry about using soap in my pans. I wipe them out, wash them with whatever dish soap I happen to have and wipe on a thin layer of cooking oil.
I have been using my pans like this for 45 years just like my mom did for 65 years. Many of my pans belonged to my great grandmother and date back to the 1870's. The pans are mostly, Griswold and Wagner brands. If it says China or Korea on it, I give it away after cleaning it up.
When I buy an old pan, I first build a nice hot fire in the charcoal grill and place the pan on top and let it burn out the junk that is cooked into the pan. When the fire is out and the pan is cooled, all of the baked on junk is gone.
Next I melt a big block of lard, yes, lard in the pan and make myself a batch of old fashioned fry cakes (grandma's term for doughnuts.) I let the lard cool and repeat the process three or four times over the next week.
I get great old fashions fry cakes, my pan get well seasoned, and my wife gets mad.
I don't worry about using soap in my pans. I wipe them out, wash them with whatever dish soap I happen to have and wipe on a thin layer of cooking oil.
I have been using my pans like this for 45 years just like my mom did for 65 years. Many of my pans belonged to my great grandmother and date back to the 1870's. The pans are mostly, Griswold and Wagner brands. If it says China or Korea on it, I give it away after cleaning it up.
