Updated, improved, and much, much more efficient and energy saving. Changes are in step 7.
I've long thought that the classic standard of American kitchens, the iron skillet needed a little work. Lodge makes great inexpensive skillets and other cast iron cookware, but my big gripe about their products is that they do not blast the interiors to make a smooth surface. I imagine that their stance is that, in the days of teflon and stainless, no one wants to pay more than about $25 on a heavy cast iron pot or pan. Though I can't imagine that bead blasting or some kind of milling would add that much more to the cost.
There are antique brands of cast iron pans out there that have smooth interiors. If you can find one, even one rusted to hell, buy and refurb it. You'll be very much amazed at how slick and nonstick these things are.
Some people say that they season their pans once a year, kind of like a spring cleaning thing. I do not. If its functioning well, I don't mess with it . . . well, usually not. This is modification and special new seasoning technique is the reason for my meddling with something that isn't broke.
I've long thought that the classic standard of American kitchens, the iron skillet needed a little work. Lodge makes great inexpensive skillets and other cast iron cookware, but my big gripe about their products is that they do not blast the interiors to make a smooth surface. I imagine that their stance is that, in the days of teflon and stainless, no one wants to pay more than about $25 on a heavy cast iron pot or pan. Though I can't imagine that bead blasting or some kind of milling would add that much more to the cost.
There are antique brands of cast iron pans out there that have smooth interiors. If you can find one, even one rusted to hell, buy and refurb it. You'll be very much amazed at how slick and nonstick these things are.
Some people say that they season their pans once a year, kind of like a spring cleaning thing. I do not. If its functioning well, I don't mess with it . . . well, usually not. This is modification and special new seasoning technique is the reason for my meddling with something that isn't broke.
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Signing UpStep 1: A New Season
A while back I was listening to Lynne Rossetto Kasper's show The Splendid Table on my local NPR station (89.3 WFPL). They began talking about seasoning cast iron and I had to try it (you know the feeling; you're an instructable-head too).
There is a lot of debate about what kind of oil to use when seasoning cast iron. Some people swear by lard, while others say that since pigs have been bred to be skinny genetic freaks their fat doesn't contain enough omega-3 fats to properly season a skillet. It's a debate that goes on and on. But I think this is the final answer.
Why Season?
It's an easy answer. The primary reason is to protect your investment. Seasoning creates a protective coating that stops your skillet from turning into a rusty mess. The second reason is that it it gives the pan a nonstick coating.
Nonstick?
Yes, it's nonstick, but don't expect a slick as teflon coat. If you want that, buy a cheap teflon pan. But if you want something that will out last you and be infinitely more versatile than a teflon pan, then cast iron is the way to go.
What Is Seasoning?
Good question. Essentially, you could say that it's a burned on coat of oil. To get more specific though, beyond the smoke point of an oil the fat begins to break down and polymerize into a hard coat for your skillet or pan.
If you want more information please go to this lady's site. I believe it was her that I heard on NPR that day.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
There is a lot of debate about what kind of oil to use when seasoning cast iron. Some people swear by lard, while others say that since pigs have been bred to be skinny genetic freaks their fat doesn't contain enough omega-3 fats to properly season a skillet. It's a debate that goes on and on. But I think this is the final answer.
Why Season?
It's an easy answer. The primary reason is to protect your investment. Seasoning creates a protective coating that stops your skillet from turning into a rusty mess. The second reason is that it it gives the pan a nonstick coating.
Nonstick?
Yes, it's nonstick, but don't expect a slick as teflon coat. If you want that, buy a cheap teflon pan. But if you want something that will out last you and be infinitely more versatile than a teflon pan, then cast iron is the way to go.
What Is Seasoning?
Good question. Essentially, you could say that it's a burned on coat of oil. To get more specific though, beyond the smoke point of an oil the fat begins to break down and polymerize into a hard coat for your skillet or pan.
If you want more information please go to this lady's site. I believe it was her that I heard on NPR that day.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
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It's pretty recently that I taught myself to use cast iron cook ware. A suggestion to those who have tried it and given up, try it again! Resurface newer bumpy cast iron, season as instructed above and remember cooking is about 'judicious application of heat' (thanks Alton). I tended to cook too hot, finally I am learning that my gas range has more that two settings!
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The trick would then be to find small quantities of media. Course, medium, and fine.
I also like to use bacon grease. It seems to leave a very hard slick surface.
I've been thinking about taking a die grinder to one of my newer lodge pans. The last one I spent about an hour scrubbing with emery cloth. It was shiny, but my hand was really sore.
Cooking plantains daily will season your pans to a mirror finish. I'm not sure what it is about them, but they make a really smooth seasoning layer.
I have an angle grinder (which is almost a necessity if you weld), but what grit flap disk did you start with?
Once the flap disk is done, any reason why you didn't follow it up with a smaller grit?
Sand the pan well, wash well to remove all the grit, and then cook bacon ASAP.
I've been meaning to get out my orbital sander and having a go at a piece of imported cast iron, now I know to start with a flap disk. Thanks.
A couple points: Never ever use anything harsher than water and paper towel after its seasoned. Never ever. Bake something a little oily like cornbread in it once a month and you'll never have to season it again. mmmm....cornbread....
Don't buy a new pan if you can find one at a flea market or yardsale, with the work you have to put into it anyway, you might as well have something with some history. Not to mention you can usually get it cheaper.
A burner from a turkey fryer works really well as a field-expedient heating method rather than an oven, and it doesn't get as hot in the house. Keep the pan right-side-up though. No smoke inside either. Works almost as good for the cleaning cycle as well.
I also have one pan that I save for acidic sauces, like marinara etc, and only make them in that one pan. It seems to etch a couple layers of seasoning off everytime, but it keeps me from having to fool with my other 4.
Nice "ible" if I find another skillet that needs loving I may try the smoothing technique
I also second the importance of sanding. The cure can only fill in microscopic imperfections, not the moonscape surface that comes on standard cast iron.
Also, props for the B.A. Ninja reference.