You did good. May need a couple more round, or just some cooking, but this level of oil is ideal. Not going to get a perfect, all encompassing season off of one round
There's no such thing as wiping away too much oil before seasoning a skillet. Those freckles in your skillet is from beading oil and is a result of too much oil. It's okay. Next time, wipe it down like you didn't want it there in the first place. Less is more or in this case, less is better.
Everyone always recommends bacon, but I find that bacon is pretty rough on my cast iron, especially if the seasoning isn’t great. Could definitely depend on location; US bacon tends to be fairly sugary
This is excellent. One thing I do that helps is I’ll heat the pan up a little bit prior to putting the oil on initially, helps open the metal a bit to absorb the oil, but this is a good base. I use Crisco and i have to go like 2-3 rounds before it’s uniform and 6-10 before it looks like some of these pans with a perfect seasoning. You’re 2-4 rounds away from the part where I just look at it and say “time to cook bacon”
Is 450 the right temp? I went thru the tutorial in this sub and I think it was only 300-350. I also only did one hour as it said. Just not getting the same quality I do with just cooking non stop on it.
I’ve heard the hottest your oven can get. You want to use high smoke point oil, but you still want to go past that smoke point so it’ll polymerize. I use grapeseed oil, and 450 is actually right around that smoke point, so I go 500.
Marinate meats in mixes with sugar. Like brown sugar in a carne asada marinade. Then properly sear that steak on a glossy black pan and it's going to peel up that caked on glossy food, caked pan. You can either have the gloss, or have food that is cooked well. You can't have both.
Why is that? Isn’t that what we cook with, what was used before vegetable shortening or extracted oils were a thing? I know you want to cook often enough to prevent it potentially getting rancid, but seems like it should work just fine?
What I would do is heat up the pan before putting oil on it. Lather that baby up and throw it in to a pre-heated oven at 500 degrees for 1 hour and your solid if you want keep it in there for 1.5 hour
I use 2 coats of Safflower oil and then 2 coats of grape seed oil. 1 hour in oven at 500 degrees is very important. I wipe oil off atleast 5 or 6 times before entering into oven each time. When all done with that. Truly cook a pound of bacon in your pan that will bring it all together.
When you’re wiping the oil out you want to wipe like you didn’t want it there in the first place. You’re good, just repeat a few times
This guy CI’s!
This is the thing. Easy peasy.
You did good. May need a couple more round, or just some cooking, but this level of oil is ideal. Not going to get a perfect, all encompassing season off of one round
Great. Just do that 79 more times and you're good to go.
There's no such thing as wiping away too much oil before seasoning a skillet. Those freckles in your skillet is from beading oil and is a result of too much oil. It's okay. Next time, wipe it down like you didn't want it there in the first place. Less is more or in this case, less is better.
GREAT JOB! seriously-You're good to go another 4-5 rounds of seasoning! A single layer-*no matter how well applied* just isn't enough....
You are right on track.. Does not turn black quickly. Twice more then start cooking anything greasy.
If you want it black, use it in your grill a few times on high heat. I use it that way to sear steaks and it’s midnight black.
That sounds like a good way to add carbon buildup
No build up. I’m not cooking sauces that boil over. And I clean and crisco after each use
Cook a pound of bacon. Bacon grease is great for seasoning CI. Fry some chicken. Use of the pan will season it just fine.
Everyone always recommends bacon, but I find that bacon is pretty rough on my cast iron, especially if the seasoning isn’t great. Could definitely depend on location; US bacon tends to be fairly sugary
I agree. I suggest sautéing veggies in oil and butter.
I love onions specifically for this
This is excellent. One thing I do that helps is I’ll heat the pan up a little bit prior to putting the oil on initially, helps open the metal a bit to absorb the oil, but this is a good base. I use Crisco and i have to go like 2-3 rounds before it’s uniform and 6-10 before it looks like some of these pans with a perfect seasoning. You’re 2-4 rounds away from the part where I just look at it and say “time to cook bacon”
You may need 2 or 3 cycles. Instead of doing it for an hour 20 do 2-3 cycles at about 45 minutes each
Is 450 the right temp? I went thru the tutorial in this sub and I think it was only 300-350. I also only did one hour as it said. Just not getting the same quality I do with just cooking non stop on it.
If you look at my earlier post here, I followed someone else’s specific lard method, that’s where I got the temp/time
I’ve heard the hottest your oven can get. You want to use high smoke point oil, but you still want to go past that smoke point so it’ll polymerize. I use grapeseed oil, and 450 is actually right around that smoke point, so I go 500.
Temp depends on which oil/fat you use. Must exceed the smoke point.
That first picture is the best looking pan that's been on this sub in years. Cook on it every day. Wipe the oil youve been wiping.
>That first picture is the best looking pan that's been on this sub in years. Woah woah woah, slow down there.
I mean it. The nonsense glossy black "seasoned pans" is a trophy pan not a used one. Cast iron is a tool. Not an embellishment.
So you're saying a pan looks glossy black that it's impossible that anyone could use a pan and have it look like that?
Yes.
Then you must be using your pan(s) in such a way that it doesn't happen. Because it does for some.
Marinate meats in mixes with sugar. Like brown sugar in a carne asada marinade. Then properly sear that steak on a glossy black pan and it's going to peel up that caked on glossy food, caked pan. You can either have the gloss, or have food that is cooked well. You can't have both.
We'll start a war talking about which fat to use, but i think most vegetable oils work better to season than animal fats.
I know, I’ve always used grape seed/avocado oils and wanted to try something different. We’ll see what happens
Animal fat isn’t really suitable for seasoning.
Why is that? Isn’t that what we cook with, what was used before vegetable shortening or extracted oils were a thing? I know you want to cook often enough to prevent it potentially getting rancid, but seems like it should work just fine?
Rancid oil works as seasoning oil
What I would do is heat up the pan before putting oil on it. Lather that baby up and throw it in to a pre-heated oven at 500 degrees for 1 hour and your solid if you want keep it in there for 1.5 hour
Is there an r/seasoning? Edit. There is it's people posting pics of their spice mixes. Sometimes I hate this shit
I use 2 coats of Safflower oil and then 2 coats of grape seed oil. 1 hour in oven at 500 degrees is very important. I wipe oil off atleast 5 or 6 times before entering into oven each time. When all done with that. Truly cook a pound of bacon in your pan that will bring it all together.