While waiting to choose a griddle, I decided to cook on cast iron skillets to learn some. I have a nice selection of Lodge skillets. I ordered their 17” skillet and that was when I decided to learn about seasoning.
Lots of advice out there, and most all will be better than something I offer. However, my skillet now is very nice. Here it is perched atop a Bayou Classic banjo burner. I think it is close to 100,000 btu.
This is pretty close to what a griddle experience would be.
I discovered that sanding the surface smooth is a very good step towards a final product. I really recommend that you do this as Lodge uses a sand mold to pour the iron, and this leaves a sandy finish where you really want a slick smooth finish. Use common sense as you do this.
When seasoning afterwards, keep in mind that you want a series of thin layers, not a few fat ones. A layer is comprised of a heating cycle, application of a thin layer of oil, followed by a period of heat that has the oil burning ever so slightly, then a cooling. You will want it to where you only see some smoke when you get down close and look carefully. Cool as you can and still get some smoke. A whisp of smoke. Then a cooling period where it gets to be room temp. That counts as one layer. Without the cooling phase, no matter how many applications of oil you do, it will only be one layer.
Adding oil after it had smoked real hard is not achieving a layering effect. Think thin oil, barely smoking, allowed to cool. Then repeat as many times as you wish. Now you have multiple layers of non stick surfacing. This makes the skillet of use to you to be used as a griddle.
Avoid extremes. Be gentle and delicate. Be patient and above all else think thin layers of oil. I like flax seed, but bacon seems to do something special. Avoid over heating the skillet when cooking afterwards. Err on the cool side until you get some time in and know what the operating temperatures are. Be patient and the cast iron will produce a superior product for consumption.
I have plans to get a griddle flat top, but this has helped me to know that I can manage the surface of one.
BTW- there is some kind of cartoon thingie that appears right where I wish to type. What’s up with that ?
Lots of advice out there, and most all will be better than something I offer. However, my skillet now is very nice. Here it is perched atop a Bayou Classic banjo burner. I think it is close to 100,000 btu.
This is pretty close to what a griddle experience would be.
I discovered that sanding the surface smooth is a very good step towards a final product. I really recommend that you do this as Lodge uses a sand mold to pour the iron, and this leaves a sandy finish where you really want a slick smooth finish. Use common sense as you do this.
When seasoning afterwards, keep in mind that you want a series of thin layers, not a few fat ones. A layer is comprised of a heating cycle, application of a thin layer of oil, followed by a period of heat that has the oil burning ever so slightly, then a cooling. You will want it to where you only see some smoke when you get down close and look carefully. Cool as you can and still get some smoke. A whisp of smoke. Then a cooling period where it gets to be room temp. That counts as one layer. Without the cooling phase, no matter how many applications of oil you do, it will only be one layer.
Adding oil after it had smoked real hard is not achieving a layering effect. Think thin oil, barely smoking, allowed to cool. Then repeat as many times as you wish. Now you have multiple layers of non stick surfacing. This makes the skillet of use to you to be used as a griddle.
Avoid extremes. Be gentle and delicate. Be patient and above all else think thin layers of oil. I like flax seed, but bacon seems to do something special. Avoid over heating the skillet when cooking afterwards. Err on the cool side until you get some time in and know what the operating temperatures are. Be patient and the cast iron will produce a superior product for consumption.
I have plans to get a griddle flat top, but this has helped me to know that I can manage the surface of one.
BTW- there is some kind of cartoon thingie that appears right where I wish to type. What’s up with that ?
