ArboristSite.com Sponsors
Traverse Creek Inc


Cast Iron Cookware

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
I love cast iron. Someone foolishly sent a couple of mine through the dishwasher so a clean up and reseason was necessary.

IMG_7976.JPG IMG_7977.JPG

After a couple of heating and cooling cycles the oil was reduced to a nice waxy coating and they were back to making great food.
IMG_7980.JPG

IMG_7981.JPG
 
yooper

yooper

Tree Freak
Joined
Feb 19, 2006
Messages
17,383
Location
Western upper peninsula
I love cast iron. Someone foolishly sent a couple of mine through the dishwasher so a clean up and reseason was necessary.

View attachment 579425 View attachment 579426

After a couple of heating and cooling cycles the oil was reduced to a nice waxy coating and they were back to making great food.
View attachment 579427

View attachment 579428
About all I cook on is cast. I know I dont have an iron deficiency. Couldn't see your photos, probably my end though. This phone sucks.
 

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
The reason why this one got dishwashed was because I rent my cabin by the week during peak months when I'm not around. They also trashed my teflon pans within a year. I put away my favorite pans (both teflon and cast) and all the steel cooking utensils as people apparently have no clue how to treat things.
 
yooper

yooper

Tree Freak
Joined
Feb 19, 2006
Messages
17,383
Location
Western upper peninsula
The reason why this one got dishwashed was because I rent my cabin by the week during peak months when I'm not around. They also trashed my teflon pans within a year. I put away my favorite pans (both teflon and cast) and all the steel cooking utensils as people apparently have no clue how to treat things.
I'm sure you charge them enough to trash a few Teflon pans, good thing ya really can't wreck a cast pan. I have resurrected them from the woods found at old logging camps.
 

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
I'm sure you charge them enough to trash a few Teflon pans, good thing ya really can't wreck a cast pan. I have resurrected them from the woods found at old logging camps.
Yes we do OK on it, and what isn't covered with rental income is tax deductible.

I brought the old pans from my house and am keeping my eyes open for a nice set of teflon pans from a rummage sale to put up there. I equipped my other cabin with a beautiful set of stainless pans for $20 bucks that were probably retail of $300.
 

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
Matt, here is how I do it.

I clean the inside of the pan thoroughly. You can use a scouring pad if necessary. Make sure it is dry then I wipe it down with a good coating of cooking oil.

Then I heat it on low heat until the oil starts to smoke. Immediately shut off the heat and let it cool. After it is cool then wipe it down with oil again (there will often still be some in the pan). After a few cycles of this the oil will eventually form a waxy coating and you then have successfully "seasoned" the cooking surface. Once it is seasoned I just turn it over in the cupboard and it is ready to cook with. Then just wipe it out after each use and reseason if necessary.
 
CentaurG2

CentaurG2

Addicted to ArboristSite
Joined
Dec 27, 2008
Messages
3,558
Location
New England
You can also re-season a cast iron pan in the oven. Clean pan and coat entire pan with your oil of choice. Wipe out any excess oil and place the pan upside down in a cold oven. Turn on oven and heat to 400F for an hour, turn off and let pan cool down inside the oven. You can repeat this as many times as you feel you need to build up several layers of seasoning.

I use shortening to season my pans. Cooks ill recommends flaxseed oil. Flax give a beautiful finish to a pan that looks like you painted it with black spray paint. I feel it also tastes like you painted it with black paint.


If your pans are still a bit sticky after seasoning, give the 2 oil method a try when cooking.


https://www.youtube.com/watch?v=C6t4pTL95OA
 

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
I forgot to mention that method. I've never tried it but hear it works equally as well.

I use canola or olive oil. I think the canola seems to make a thicker layer of "season" but have never compared side by side.
 

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
I was just reading about CI cookware. I guess the older stuff is more desirable as it's naturally smoother due to the method in which it was made. Newer cookware is all sand cast which leaves a rougher surface which of course will smooth out with age but will always be rougher than the vintage CI.
 
sonny580

sonny580

ArboristSite Operative
Joined
Jan 12, 2018
Messages
221
Location
Illinois
We have a lot of cast cookware, some I imagine is a hundred years old, and found here and there!--My wife was given a big set for our wedding, and we still have/use it most every day.
The other stuff just don't cut it!--Teflon coated stuff comes off the first time you use it., stainless is ok, but we dont use it often.--Our 20 quart stock pots are stainless, so kinda stuck with them. thanks; sonny580
 
beavis331

beavis331

Wiggle wiggle wiggle
Joined
Jun 7, 2009
Messages
1,337
Location
Minnesota
I was just reading about CI cookware. I guess the older stuff is more desirable as it's naturally smoother due to the method in which it was made. Newer cookware is all sand cast which leaves a rougher surface which of course will smooth out with age but will always be rougher than the vintage CI.

I can't stand the modern rough cast iron. My old stuff is smooth as a baby's bottom. I read in an article that lodge makes really good pans because it was rough. I think that is hog wash.
 

svk

Saw Hoarder
Joined
Oct 19, 2009
Messages
26,638
Location
MN
The Lodge are really rough. I have a Lodge griddle that had smoothed out with use but still rough compared to the rest of my collection. And I guess I could sand it down but then I'd lose every bit of season. And it's a lot of work to pay for a pan that you need to work on.
 
Marine5068

Marine5068

Addicted to ArboristSite
Joined
Nov 20, 2009
Messages
2,046
Location
Madoc, Ontario, Canada
Love cooking on old cast iron pans. I have many smooth style ones that are over 40-50 years old that I will never lend or let.
I even have an old round pancake griddle with just a lip for sides. All are passed down from my Dad and Mom, may the both rest in peace.
They taught me a lot about good old fashioned home cooking and how to enjoy it.
I try to pass this on to my family.
 
Top