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Old 07-02-2016, 11:21 AM   #29
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2014 20' Flying Cloud
Long Island , New York
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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!


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

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

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Old 07-02-2016, 03:44 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.

Cameron & the Labradors, Kai & Samm
North Vancouver, BC
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Old 07-02-2016, 11:22 PM   #31
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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, 04:59 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, 08:08 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!

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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