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Old 07-08-2014, 08:45 AM
 
16,724 posts, read 13,676,345 times
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Quote:
Originally Posted by d2mini View Post
Damn you internet! You failed me again!

Ok, it's in the oven's deep clean cycle.
Tried spray-on oven cleaner for 30 minutes and it still left a lot of a sticky film on the pan.

Once clean, I will try again with bacon fat or crisco.
How many times do I need to go through the process?
I don't see this method in any of the suggestions here. Using the oven's clean cycle is way too hot.

You shouldn't have to do this but once if you use Crisco in the pan and heat it to 325 degrees for a couple hours or put it on the burner until it's smoking.

I'm afraid I don't understand the reasoning behind you not following the suggestions here...
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Old 07-08-2014, 08:47 AM
gg
 
Location: Pittsburgh
16,938 posts, read 17,185,517 times
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I cook with cast iron all the time and never "re-season" it. It seasons itself. Use a little oil or butter when cooking. It is never going to be a pan you can cook an egg in multiple times with no oil at all. You may be able to cook an egg a few times with no oil, but it will need some usually. Not much, just a little to coat the pan. I never bake it or all that silliness. Also a trick on cooking with cast iron is you have to let the food get done and don't move it until it is cooked to your liking. It works better if you let the food brown before you move it around. It releases more easily that way. That includes eggs. Put the egg in and wait long enough for the egg to cook well on one side, then flip it. I put a lid on my iron pan for eggs and I don't even need to flip.

Enjoy.
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Old 07-08-2014, 09:20 AM
 
1,649 posts, read 3,046,587 times
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Quote:
Originally Posted by convextech View Post
I don't see this method in any of the suggestions here. Using the oven's clean cycle is way too hot.
Not to season it... to get it completely clean and start over.
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Old 07-08-2014, 09:25 AM
 
1,649 posts, read 3,046,587 times
Reputation: 1480
Quote:
Originally Posted by h_curtis View Post
I cook with cast iron all the time and never "re-season" it. It seasons itself. Use a little oil or butter when cooking. It is never going to be a pan you can cook an egg in multiple times with no oil at all. You may be able to cook an egg a few times with no oil, but it will need some usually. Not much, just a little to coat the pan. I never bake it or all that silliness. Also a trick on cooking with cast iron is you have to let the food get done and don't move it until it is cooked to your liking. It works better if you let the food brown before you move it around. It releases more easily that way. That includes eggs. Put the egg in and wait long enough for the egg to cook well on one side, then flip it. I put a lid on my iron pan for eggs and I don't even need to flip.

Enjoy.
Like I said earlier, my eggs were literally swimming in butter. And the pan was warmed up before adding the butter.
They cooked on one side and when I went to flip them they were completely stuck to the pan.
But apparently something went wrong with the flaxseed oil seasoning on high heat?
Anyway, that's why I'm cleaning them in the oven, so I can start fresh and follow suggestions.
I'm going to go with the crisco/lard method baking at around 300 degrees.
Now that I've read a bunch of suggestions here, I remember that is what i did the first time, a couple years ago.
And I'll stick to cooking just bacon the first few times.

Will try try try again! Thanks!
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Old 07-08-2014, 10:10 AM
 
10,157 posts, read 9,907,643 times
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I soaked some very very rusty cast iron in White vinegar. Took the rust off super good. You have to soak them in oil right after cleaning or they rust in minutes.
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Old 07-08-2014, 10:43 AM
 
Location: League City, Texas
2,813 posts, read 4,313,408 times
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Quote:
Originally Posted by Clemencia53 View Post
My 90 year old mother only used cast iron skillets. She greased them with lard or shortening. Oil gets gummy. She or I should say, we, used to wash them just like all the other dishes - hot soapy water. Never had any issues with them losing their non-stick quality. We would put it on the gas stove to dry along with a dab of lard or shortening. Wipe off any excess.
We have always washed ours with hot soapy water, too. Before the internet & cooking shows, there was no one to tell us not to! And they have always been fine--I guess ignorance is bliss!
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Old 07-08-2014, 10:51 AM
 
Location: Chicago area
13,033 posts, read 7,199,948 times
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Go to a flea market and find a real "grandma" cast iron skillet. My skillets are ancient and are non stick as long as you cook with a little oil. Iron skillets are like fine wine. Patience and age give them the perfection you desire.
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Old 07-08-2014, 10:51 AM
 
10,157 posts, read 9,907,643 times
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Quote:
Originally Posted by hellpaso View Post
We have always washed ours with hot soapy water, too. Before the internet & cooking shows, there was no one to tell us not to! And they have always been fine--I guess ignorance is bliss!


My mother also.
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Old 07-08-2014, 01:43 PM
 
Location: Herndon, VA
1,913 posts, read 1,810,398 times
Reputation: 6178
Quote:
Originally Posted by Sherifftruman View Post
This is incorrect. Flax seed oil has a smoke point of 520 degrees
You're assuming that when he sets his oven to 500 it's actually at 500. Ovens notoriously cook at a different temperature than set at.
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Old 07-08-2014, 02:31 PM
 
572 posts, read 449,043 times
Reputation: 890
Default Cast iron pans rock!

I just use butter or vegetable oil. Wipe it on all surfaces and make sure to use lots of butter. After a short time My cast iron pan worked fantastic. I just wipe it out with a dish towel. If it happens to get nasty. I use hot water, sometimes boiling to help clean the pan. I have a dedicated stiff brush for my pan that i use once in a while. Never use soap of any kind.
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