or Connect
New Posts  All Forums:Forum Nav:

CI Seasoning

post #1 of 13
Thread Starter 
Wanted to give one of Ernies skillets a touch up. Wasn't looking all that bad but was seasoning something else and had room in the gasser so....
I gave it a light layer of Flax Seed oil and put it in the gasser. Fired it up and set the timer for 45 minutes. After cooling this is what I found...
Temperature in the gasser was over 500*. Have seasoned all my CI this way and have yet to have a problem.
Sorry, no before picture. But it did have a nice, even smooth looking layer of seasoning on it.
Probably should also add that the Lodge skillet that was in with this looks fine....
post #2 of 13
Thread Starter 
The Lodge skillet that was in there as well..
The Lodge was stripped bare...
post #3 of 13

500* may have been to hot,all I've read was 500 is used for stripping. 400* is recommended for seasoning

Richie

 

 http://www.smokingmeatforums.com/t/157500/later-teflon-hello-cast-iron-frying-an-egg-in-a-cast-iron-pan

post #4 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post

500* may have been to hot,all I've read was 500 is used for stripping. 400* is recommended for seasoning
Richie

 http://www.smokingmeatforums.com/t/157500/later-teflon-hello-cast-iron-frying-an-egg-in-a-cast-iron-pan
Not trying to be a smart arse...but if 500* is too hot then why did the Lodge not have the same thing happen? I seasoned Ernies skillet, along with 25 or so other CI pieces the same exact way and never had this happen.
post #5 of 13

Just relaying info I read sorry

Richie

post #6 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post

Just relaying info I read sorry
Richie
Just trying to get a better understanding of this. On more than 1site have seen people saying to run the heat source as hot as it will go during the seasoning process....while some sites have made it sound like you just need to get over the smoke point.
I have seasoned quite a few CI pieces the same way. Light coat of Flaxseed oil followed up with the gasser running wide op.This is the first time I have had this happen. I have already stripped this skillet. Actually it is going thru the last few minutes in the electrolysis tank.....I hope. Will be hosing it off in a few minutes. Will not be running the gasser wide open this time.....
If I offended you with my reply I do apologize
post #7 of 13
Quote:
Originally Posted by inkjunkie View Post


Just trying to get a better understanding of this. On more than 1site have seen people saying to run the heat source as hot as it will go during the seasoning process....while some sites have made it sound like you just need to get over the smoke point.
I have seasoned quite a few CI pieces the same way. Light coat of Flaxseed oil followed up with the gasser running wide op.This is the first time I have had this happen. I have already stripped this skillet. Actually it is going thru the last few minutes in the electrolysis tank.....I hope. Will be hosing it off in a few minutes. Will not be running the gasser wide open this time.....
If I offended you with my reply I do apologize

Hope it comes out great I have a few to redo,and 2 new ones

Richie

post #8 of 13
I've never seasoned one more than cooking in it then rubbing it with a little bacon grease in the bottom and then tossing it in the oven.

I use them to cook roux or fry potatoes. I always use metal spatulas too.
post #9 of 13
Thread Starter 
Why a metal spatula? Inquiring minds want to know....
post #10 of 13
I guess I always thought it got them smoothed out on the bottom. The ones that were passed down to me were all cooked with in this fashion.
post #11 of 13

Is it seasoned yet?

Richie

post #12 of 13
Quote:
Originally Posted by inkjunkie View Post

Why a metal spatula? Inquiring minds want to know....


I also use a metal spatula.  I am not sure about posting links so do a search for "rich soil cast iron".  He has a great explanation.  You want a spatula with a flat edge.  This will keep the bottom of your skillet nice and smooth while the "pits" and "holes" fill in.  Also if you get any uneven seasoning build up this spatula will scrape that off.  Eventually you will get a nice smooth seasoning that just builds on itself.  I think it works well of my lodges that started off rough.  Now they are almost perfectly smooth from the seasoning filling in.

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Tank View Post


I also use a metal spatula.  I am not sure about posting links so do a search for "rich soil cast iron".  He has a great explanation.  You want a spatula with a flat edge.  This will keep the bottom of your skillet nice and smooth while the "pits" and "holes" fill in.  Also if you get any uneven seasoning build up this spatula will scrape that off.  Eventually you will get a nice smooth seasoning that just builds on itself.  I think it works well of my lodges that started off rough.  Now they are almost perfectly smooth from the seasoning filling in.
Thanks
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion