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Old 07-02-2016, 12:21 PM   #29
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2014 20' Flying Cloud
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. . . and never scour the pan out with anything abrasive like brillo, etc.. Not even a rough scrub sponge IMO.

The best and oldest cast iron pans, the really used old ones, actually have a very thin layer of food coating the cast iron, which is baked on and in essence inert at this point.

"Seasoning" a new pan with oil simply starts a life-long process of coating the pan with a layer of oil/food on the microscopic level.

The pan should be hot with oil/butter before adding any food to it. Putting cold ingredients into a cold pan is a recipe for everything to stick together and make a real mess . . .



Have fun cooking!

Peter


PS -- The cast iron thread linked earlier has lots of hints like this in it:

http://www.airforums.com/forums/f484...ing-64047.html

There is also a Lodge skillet thread I forgot to link earlier:

http://www.airforums.com/forums/f484...et-145509.html
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Old 07-02-2016, 04:44 PM   #30
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If you haven't found it yet, check out Jeffrey Rogers YouTube channel. He's a cast iron collector and cook who shares loads of great info.

https://www.youtube.com/channel/UCpD...pjAjdpqA5x6K6Q
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Old 07-03-2016, 12:22 AM   #31
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Quote:
Originally Posted by cameront120 View Post
I suspect that's because it's an eight year old thread!
Let's get things back on track.
Mmmm, bacon
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Old 07-03-2016, 05:59 AM   #32
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Putting the tow vehicle into the gear of Pork right now!

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Old 07-03-2016, 09:08 AM   #33
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Flax Seed Oil

We recently picked up a new vintage cast iron and I did a Google search to figure out how the best way to get an a good hard finish on it. This article showed that Flax Seed oil is the best, but it is a process! Best suited for a cold winter day when you don't want to cook yourself out of the kitchen... I figured if I was doing one, I was doing them all at the same time!

https://www.cooksillustrated.com/how...ason-cast-iron

In summary, run your cast iron through the ovens Clean Cycle to burn off all of the old seasoning first! Let it cool for a day and scour it thoroughly. Then warm the pan, apply a very thin coat of good quality Flax seed oil, and put it upside down in a cool oven set to heat to 450-500 degrees. Cook for an hour after it preheats. Let it cool a few hours in the oven... Repeat five more times! Like I said, it is a process but it leaves a hard black surface that cleans off VERY easy.

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