My newest Kettle accessory

[Smokin Okie]

A cast iron drip pan from Slow-n-Sear. I've tried to get along with a drip pan I made from a large pizza pan. Its not working well. And I can use this as a drip pan or a griddle.

I'm wondering the best way to season this baby. My options would be kitchen oven ( prefer not ) , on either the 22 or 26 Kettle, or in my Assassin GF. What temp would I need to run the GF ? And how long ?

 

[normanaj]

A coat of oil and let the first cook season it!

This is right from their site:
"As a bonus, using this pan as a drip pan will help season it - preventing it from rusting!"

​

 

[Smokin Okie]

The literature that came with it, says to season it as I would a cast iron pan.

It would be real easy to fire up the Assassin, set the temp for 350*. Spray the drip pan with canola oil. But how long ?

I think I recall seasoning my Blackstone at 500* for 30 minutes ???

 

[Smokin Okie]

Ya know, quite honestly, I've read so much about seasoning cast iron ....... that I'm totally confused. It appears there's many different ways.

 

[Dustin Dorsey]

The assassin would work I think. 350 seems low to season but enough time will probably do it.

 

[chopsaw]

I do my cast iron pans and Dutch ovens at 350 for 45 minutes with veg oil . Then turn the heat off and let it cool in the oven or whatever you're using . For new I usually check to see if it needs more oil , and do another 45 minutes . Don't get the oil to heavy or it will be sticky .

 

[chopsaw]

Ya know, quite honestly, I've read so much about seasoning cast iron ....... that I'm totally confused. It appears there's many different ways.

Look at Kent Rollins and follow his lead . It works .

 

[gmc2003]

Make sure to let us know how you like it Smokin. There are a bunch of us kettle heads here that may be interested.

Chris

 

[Smokin Okie]

Make sure to let us know how you like it Smokin. There are a bunch of us kettle heads here that may be interested.

Chris

I do a lot of what I call " smoke and sear " , basically reverse sear but an extra long smoke. Whether its ribeye, pork tenderloin medallions, burgers, pork chop, just about everything I once grilled direct.

I will use 5 briquettes in the SnS and run the Kettle at a target of 225. I've even used the SnS water reservoir and ran it just below 200*. Can spend an hour to get up to time to sear.

So I get a lot of drippings. My pizza pan did not fit well around the edges, there's still a gap. Notice the SnS pan flares around the edges to conform to the shape of the Kettle. Grease also ran off the pan. Bottom of the Kettle can get thick.

I will probably still line this pan with foil, just to make clean up easier.

SnS had a 15% off sale ( and it still may be going on ) . I'm hoping this can double as a griddle.

Here's my pizza pan after two cooks.

 

[Smokin Okie]

SnS has 25% off select accessories


SnS