Comments on: Seasoning Your Cast Iron Cookware

By: Cast Iron Cookware

Cast Iron Cookware — Fri, 05 Feb 2010 08:32:32 +0000

Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations. My recent post Heuck 33002 Pre-Seasoned Cast Iron 3 Piece Skillet Set

By: Cookware Lady - Susan

Cookware Lady - Susan — Sun, 09 Nov 2008 16:22:56 +0000

Nice post:) Cast iron cookware is just too heavy for me and just like you said, you need to learn how to clean it.

By: melody

melody — Sun, 27 Jul 2008 06:29:55 +0000

my roomate accidently left my grandmother’s cast iron skillet on a lit burner and went to work. I found it an hour later severyl charred. should I season it like it says above or is there something different i should do?

By: Rick Mansfield

Rick Mansfield — Tue, 15 Jul 2008 17:53:29 +0000

Excellent post on cast iron. I’ve added a link to it in our newest “Cast Iron Around the Web” entry at http://www.cookingincastiron.com

By: Hilary

Hilary — Mon, 14 Jul 2008 00:13:31 +0000

I think almost all new cast iron is preseasoned. I would find out what kind it is and check the info that came with it when you bought it, or go to a website. I know all Lodge cast iron is preseasoned now. I got mine before that nonsense!

By: Margo

Margo — Sat, 12 Jul 2008 02:36:56 +0000

LOVE all 4 of my cast iron pieces! But my Dutch oven is new – made by Lodge – and I read somewhere that modern cast iron is not a smooth as the old stuff. Use metal utensils as you cook and they will eventually help to smooth out the surface so you can have even better non-stick.
One of my favorite benefits of cast iron: the iron-fortified food that means I finally am not anemic anymore!

By: JayMonster

JayMonster — Fri, 11 Jul 2008 16:12:58 +0000

Canola Oil is best known for its low saturated fat content and not good for this purpose.

If you fear (or just hate) lard, then Palm Oil or Coconut Oil are your next best bets.

By: Sara at On Simplicity

Sara at On Simplicity — Fri, 11 Jul 2008 05:02:39 +0000

Out of home ec ignorance, I actually cleaned the seasoning off a cast iron skillet that was preseasoned.

I was super-proud of myself that day. But reseasoning it was actually was easier than I thought. I have yet to give it a real workout though, and it sounds like a great excuse to go on a bacon binge…

By: WackyLisa

WackyLisa — Thu, 10 Jul 2008 03:09:21 +0000

I dry my cast iron pan on the stove on med-hi after I clean it. Often I’ll then re-oil it. However, the salt trick means I don’t have to use water as often.

Just don’t forget your pan on the stove, my uncle forgot the 16″ skillet one day as it was drying and it broke in half.

By: EarthlyJane

EarthlyJane — Wed, 09 Jul 2008 03:43:06 +0000

thanks for answering so quickly and for ALL the great tips!