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]]> Comment on Where Can I Have A Non-stick Surface Reapplied To A Le Creuset, Make Cast Iron Frying Pan.? by Tommy_Ra http://www.castironfryingpan.org/qa/where-can-i-have-a-non-stick-surface-reapplied-to-a-le-creuset-make-cast-iron-frying-pan/comment-page-1#comment-158 Tommy_Ra Sat, 31 Oct 2009 18:05:07 +0000 http://www.castironfryingpan.org/qa/where-can-i-have-a-non-stick-surface-reapplied-to-a-le-creuset-make-cast-iron-frying-pan#comment-158 Toss it. You will never get all the teflon off. It's not safe to use that way. Toss it. You will never get all the teflon off. It’s not safe to use that way.

]]> Comment on Where Can I Have A Non-stick Surface Reapplied To A Le Creuset, Make Cast Iron Frying Pan.? by mountain http://www.castironfryingpan.org/qa/where-can-i-have-a-non-stick-surface-reapplied-to-a-le-creuset-make-cast-iron-frying-pan/comment-page-1#comment-159 mountain Sat, 31 Oct 2009 17:44:14 +0000 http://www.castironfryingpan.org/qa/where-can-i-have-a-non-stick-surface-reapplied-to-a-le-creuset-make-cast-iron-frying-pan#comment-159 You can do this very easily yourself. Take some steel wool or sandpaper and work on getting it down to the metal taking off most of the old finish or what we call "sizing" Then wash and dry it thoroughly. Apply shortening in a smooth even layer not thick but coat it well on the inside bottom and sides. You can also rub it with cooking oil or pork fat meat. Put it in the oven and bake it until the grease is baked dry. Reapply when cool and bake again. Repeat this as often as needed to give it a smooth black finish. Baking bread and such is good to keep them in shape and when you wash avoid steel wool pads.......make sure to dry them good before you put them away and the finish should last a good long time. You can do this very easily yourself. Take some steel wool or sandpaper and work on getting it down to the metal taking off most of the old finish or what we call “sizing” Then wash and dry it thoroughly. Apply shortening in a smooth even layer not thick but coat it well on the inside bottom and sides. You can also rub it with cooking oil or pork fat meat. Put it in the oven and bake it until the grease is baked dry. Reapply when cool and bake again. Repeat this as often as needed to give it a smooth black finish. Baking bread and such is good to keep them in shape and when you wash avoid steel wool pads…….make sure to dry them good before you put them away and the finish should last a good long time.

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by ? Susan §@¿@§ ? http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-157 ? Susan §@¿@§ ? Tue, 27 Oct 2009 00:06:41 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-157 with garlic and oil with garlic and oil

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by Mrs. Worley http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-156 Mrs. Worley Mon, 26 Oct 2009 23:26:07 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-156 Seasoning Cast Iron Seasoned Cast Iron can be considered the "grandfather" to today's "non-stick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.) New Pans 1. Heat the oven to 250ºF - 300ºF 2. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned. 3. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning. Pans needing Re-Seasoning If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned. 1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean. 2. Dry the pan immediately with dish towel or paper towel. 3. Season the pan as outlined above. Caring for Cast Iron Cookware Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too. * Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning. * Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor. * Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned. When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected. Seasoning Cast Iron
Seasoned Cast Iron can be considered the “grandfather” to today’s “non-stick” cookware.
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother’s cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
New Pans
1. Heat the oven to 250ºF – 300ºF
2. Coat the pan with lard or bacon grease. Don’t use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
3. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger “seasoning” bond.
Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.
1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
2. Dry the pan immediately with dish towel or paper towel.
3. Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
* Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan’s seasoning.
* Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
* Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by john b http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-155 john b Mon, 26 Oct 2009 23:21:06 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-155 the only way i know how to is heat the pan up in the oven when it cools use a lump of grease and coat the pan and disgard any unused grease the link below will go into more detail the only way i know how to is heat the pan up in the oven when it cools use a lump of grease and coat the pan and disgard any unused grease the link below will go into more detail

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by robin http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-154 robin Mon, 26 Oct 2009 22:47:29 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-154 Wipe your cast iron skillets with vegetable oil all around, preheat your oven to 500 degrees, and bake for about 2 hours. remove skillets from oven, and let cool. do not wipe, or clean with water. It may take several times of doing this to get a real good seasoning on your cast iron skillets, but it is well worth it, I swear by my cast iron. Wipe your cast iron skillets with vegetable oil all around, preheat your oven to 500 degrees, and bake for about 2 hours. remove skillets from oven, and let cool. do not wipe, or clean with water.
It may take several times of doing this to get a real good seasoning on your cast iron skillets, but it is well worth it, I swear by my cast iron.

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by kimberc1 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-153 kimberc1 Mon, 26 Oct 2009 22:36:46 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-153 Instructions STEP 1: Scrub a new skillet with steel wool to remove its protective coating, and wash with mild, soapy water. (If reseasoning an old skillet, just scrub with hot water and a brush.) STEP 2: Use a paper towel to coat the skillet with vegetable oil. STEP 3: Heat, uncovered, for 2 hours in an oven at 250 degrees F. STEP 4: Let cool before use. Tips & Warnings Once you've seasoned a skillet, avoid washing it with soap whenever possible. Clean instead by wiping with a damp cloth after each use. If you must wash it, clean with mild soap, avoiding detergents and scouring pads; rinse and wipe dry immediately after washing, then oil lightly with vegetable oil. If food sticks to the skillet after cooking, rub with a paper towel and an abrasive such as salt, then reapply vegetable oil. Store uncovered. If food starts sticking to the skillet during cooking, reseason it. Overall Things You'll Need Paper towels Steel Wool Salt Vegetable Oils Mild Soap Cloth Instructions
STEP 1: Scrub a new skillet with steel wool to remove its protective coating, and wash with mild, soapy water. (If reseasoning an old skillet, just scrub with hot water and a brush.) STEP 2: Use a paper towel to coat the skillet with vegetable oil. STEP 3: Heat, uncovered, for 2 hours in an oven at 250 degrees F. STEP 4: Let cool before use. Tips & Warnings
Once you’ve seasoned a skillet, avoid washing it with soap whenever possible. Clean instead by wiping with a damp cloth after each use. If you must wash it, clean with mild soap, avoiding detergents and scouring pads; rinse and wipe dry immediately after washing, then oil lightly with vegetable oil.
If food sticks to the skillet after cooking, rub with a paper towel and an abrasive such as salt, then reapply vegetable oil. Store uncovered.
If food starts sticking to the skillet during cooking, reseason it.
Overall Things You’ll Need
Paper towels
Steel Wool
Salt
Vegetable Oils
Mild Soap
Cloth

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by Lance http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-152 Lance Mon, 26 Oct 2009 22:17:43 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-152 Most cast iron pans have the seasoning directions on them and they vary from maker to maker, but what always works for me is to heat the oven to 425 with the pan in the oven and 2 tbls of oil or shortening in the pan. when it's hot take out the pan and turn the pan so the shortening is coating all sides, bottom etc, also dip a paper towel in the shortening and coat the outside of the pan, be careful it's HOT. then put this back in the oven for 1 hour. take it out and let it cool. Wipe out the cooled shortening and do this again tomorrow. ( or later on) now you should have a nice season on the pan. Make sure to never wash it with abrasives, in the dishwasher or let it soak in water. THe more you use the pan, the thicker the season will be. Try to just wipe out the pan with a damp cloth and it will give you years of great cooking. Good lUck Most cast iron pans have the seasoning directions on them and they vary from maker to maker, but what always works for me is to heat the oven to 425 with the pan in the oven and 2 tbls of oil or shortening in the pan. when it’s hot take out the pan and turn the pan so the shortening is coating all sides, bottom etc, also dip a paper towel in the shortening and coat the outside of the pan, be careful it’s HOT. then put this back in the oven for 1 hour. take it out and let it cool. Wipe out the cooled shortening and do this again tomorrow. ( or later on) now you should have a nice season on the pan. Make sure to never wash it with abrasives, in the dishwasher or let it soak in water. THe more you use the pan, the thicker the season will be. Try to just wipe out the pan with a damp cloth and it will give you years of great cooking. Good lUck

]]> Comment on What Is The Correct Way To Season A Cast Iron Frying Pan? by hoverlov http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan/comment-page-1#comment-151 hoverlov Mon, 26 Oct 2009 21:31:49 +0000 http://www.castironfryingpan.org/qa/what-is-the-correct-way-to-season-a-cast-iron-frying-pan#comment-151 To properly season a NEW cast iron pan you fist must ''temper'' it. Put the pan on a medium heat and bring it up to a temperature so that a drop of water in the center boils and evaporates in about 2 seconds. Reduce the heat to low and leave empty pan on stove for ten minutes. At the end of ten minutes turn the heat off and let the pan sit there and cool completely. Now you're ready to season. Wipe the inside of the pan down with cooking oil, place on burner at medium to medium high heat. You will see the pan begin to smoke. Turn the heat off and let the pan cool. You will want to repeat this two or three times. Viola! Seasoned pan! To properly season a NEW cast iron pan you fist must ”temper” it. Put the pan on a medium heat and bring it up to a temperature so that a drop of water in the center boils and evaporates in about 2 seconds. Reduce the heat to low and leave empty pan on stove for ten minutes. At the end of ten minutes turn the heat off and let the pan sit there and cool completely. Now you’re ready to season. Wipe the inside of the pan down with cooking oil, place on burner at medium to medium high heat. You will see the pan begin to smoke. Turn the heat off and let the pan cool. You will want to repeat this two or three times. Viola! Seasoned pan!

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