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Old 04-25-2015, 08:28 PM
 
Location: Poshawa, Ontario
2,986 posts, read 3,154,440 times
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Quote:
Originally Posted by d2mini View Post
What gives?! Why am i having so much trouble?!
I have always heard of seasoning cast-iron cookware with a coat of lard, not a thin coat of oil. My suspicion is that the oil is burning off the iron before it has a chance to season the metal. See if it works any better using lard (or shortening) and lowering the temperature to 350 for an hour.

How To Season a Cast Iron Skillet
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Old 04-26-2015, 09:46 PM
 
4,748 posts, read 6,144,281 times
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Speaking of cleaning cast iron, I ran across this neat thingie today:

Amazon.com: The Ringer Cast Iron Cleaner XL 8x6 Inch Stainless Steel Chainmail: Cast Iron Griddle: Kitchen & Dining

Would love to have one!
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Old 04-27-2015, 10:14 AM
Status: "Gone hunting until December!" (set 22 days ago)
 
Location: Lost in Montana *recalculating*...
10,938 posts, read 14,584,566 times
Reputation: 11401
Went camping with the Scouts this weekend. I played 'Cookie' the adult leaders cook for the weekend. I had to feed 6, so I made a whole roasted chicken (large) in a deep cast iron dutch oven. I seasoned the bird with olive oil, Szeged chicken seasoning and lemon juice. Browned the bird in the hot dutch, then added salted red potatoes, carrots and onions. 10 coals on the bottom, 15 on top, cook for 2 hours- Done!

To clean- get hot fire burned to coals, scrape dutch and pour out scrapings, heat dutch on hot coals until the residue 'burns', flake it out, let cool, wipe with oil.

Nuttin' to it!
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Old 04-27-2015, 11:34 AM
 
4,931 posts, read 4,639,782 times
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Quote:
Originally Posted by Threerun View Post
10 coals on the bottom, 15 on top...

Sounds like you were using a real Dutch oven with three legs and a concave lid, and not one of those so-called "Dutch ovens" that are nothing more than just a large pot (no legs, convex lid).
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Old 04-27-2015, 10:06 PM
Status: "Gone hunting until December!" (set 22 days ago)
 
Location: Lost in Montana *recalculating*...
10,938 posts, read 14,584,566 times
Reputation: 11401
Quote:
Originally Posted by P47P47 View Post
Sounds like you were using a real Dutch oven with three legs and a concave lid, and not one of those so-called "Dutch ovens" that are nothing more than just a large pot (no legs, convex lid).
Yup.
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Old 04-27-2015, 10:34 PM
 
Location: Georgia, USA
21,476 posts, read 26,078,274 times
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Quote:
Originally Posted by thisplacesucks View Post
They are actually the easiest cookware ever. And you get the added nutritional benefit of a trace of iron in the pan going into your food; everyone needs some iron in their diet, many people, including children, are anemic, and this is an easy & natural way to remedy that.
Postmenopuasal women and adult men do not need a lot of iron, and too much can actually have adverse effects. The amount you would get from cooking in cast iron is probably trivial, however.
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Old 04-29-2015, 07:41 AM
 
5,165 posts, read 2,389,556 times
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Quote:
Originally Posted by suzy_q2010 View Post
Postmenopuasal women and adult men do not need a lot of iron, and too much can actually have adverse effects. The amount you would get from cooking in cast iron is probably trivial, however.
Uh, duh, yeah...obvious that copious amounts do not come out of a frying pan!
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