Cast Iron Cookware Scholing

[Curtis32]

The two cast iron skillets I have are well seasoned from decades of use and handed down to me from both sides of the family tree. I picked up four nice ones recently at estate sales and I have them in the lodge for the hunters to use.

[Curtis32]

I have seasoned a few pans by heating them up with some cooking oil in it, when the oil starts to smoke, pull it off, and wipe with a paper towel. Let it cool down, and do it again, maybe three or four times. I think you are supposed to use a cooking oil with a high smoke point like vegetable oil.

One side of my family told me to do it that way.
The other side of the family told me to season one with a raw potato and salt.

[wal1809]

I need help with my cast iron skillet! Warning...I'm a cast iron newbie. I purchased a skillet last week. The first time I used it, it was pretty non-stick. I scrambled eggs with no mess.

The more I used it the worse it got. I've never used soap. Just hot water and a brush. I've tried seasoning it several times with either oil or bacon grease. I've tried to season it in the oven and, after every use, I warm it on the stove, put some oil on it and rub it away with a paper towel to make a very thin coat.

It looks dull and I get burned -on residue after each cooking that I clean off with simmering water and a brush and plastic spatula.

I thought these things were supposed to get better with use. I wouldn't try to cook eggs on it now.

What am I doing wrong and what can I do to improve its nonstick quality?

First the pan goes on the stove. Get it HOT!!!! Then sling you some fat in the pan and let that get HOT! I like the grease to just start smoking before I put eggs in. The key here is to leave it alone. Let the pan do the work. When you go to poking you will make it stick every time. Take it out too early and you will ruin the process. After I put the eggs in I turn the fire to low and just ler it do the work. I leave the eggs in until all the white is firm and the yolks are setting there looking at you. Thus the term, "I'll have to squat rocks, looking at you".

[Deer Tracks]

First the pan goes on the stove. Get it HOT!!!! Then sling you some fat in the pan and let that get HOT! I like the grease to just start smoking before I put eggs in. The key here is to leave it alone. Let the pan do the work. When you go to poking you will make it stick every time. Take it out too early and you will ruin the process. After I put the eggs in I turn the fire to low and just ler it do the work. I leave the eggs in until all the white is firm and the yolks are setting there looking at you. Thus the term, "I'll have to squat rocks, looking at you".

I pretty much did it this way this morning...with good results.
Guess I just wasn't using enough grease or getting it hot enough (I switched to coconut oil, which is solid at room temp...that seemed to work much better.)
No mess. Just wiped the skillet out with a paper towel, let it cool, and put it away.

[Playa]

I pretty much did it this way this morning...with good results.
Guess I just wasn't using enough grease or getting it hot enough (I switched to coconut oil, which is solid at room temp...that seemed to work much better.)
No mess. Just wiped the skillet out with a paper towel, let it cool, and put it away.

how did the coconut oil taste with the eggs. Very healthy, but not my favorite flavor....

[Slow&Steady]

I've been cooking with cast iron since I was a boy scout. The link below will lead you to a great product for seasoning and maintaining cast iron. I re-season with this as needed, but I also wipe cast iron down with this after every use. It has worked really well, as there are only a few recipes that stick, and I have had zero rust issues.

http://www.campchef.com/cast-iron-conditioner.html

The thing to understand is that cast iron is not a "no maintenance" affair. You have to maintain your cast iron for it to last and produce great meals. With the proper maintenance, you'll pass them down to your kids.

Oh, and one more thing. Lodge is the way to go if you are buying new. I have a 14 inch dutch over, a griddle, and two skillets. All work beautifully.

[krisw]

If you buy new, get Lodge logic preseasoned. Then go through the seasoning process a few times before you use it. I have a bunch and most are completely nonstick. It takes time, that's why the old stuff doesn't stick. You will eventually fill the surface of the skillet with seasoning to make it smoother. Using too much oil to season with makes them sticky too.

[Brazman]

Usually coconut oil has little to no added flavor. Some brands lend more flavor than others. I love to pop homemade popcorn in my wok with coconut oil, and it lends just a hint of flavor, but if you didn't know it, you wouldn't guess it was coconut oil.

[Deer Tracks]

how did the coconut oil taste with the eggs. Very healthy, but not my favorite flavor....

Tasted like eggs

[TMEC]

I need help with my cast iron skillet! Warning...I'm a cast iron newbie. I purchased a skillet last week. The first time I used it, it was pretty non-stick. I scrambled eggs with no mess.

The more I used it the worse it got. I've never used soap. Just hot water and a brush. I've tried seasoning it several times with either oil or bacon grease. I've tried to season it in the oven and, after every use, I warm it on the stove, put some oil on it and rub it away with a paper towel to make a very thin coat.

It looks dull and I get burned -on residue after each cooking that I clean off with simmering water and a brush and plastic spatula.

I thought these things were supposed to get better with use. I wouldn't try to cook eggs on it now.

What am I doing wrong and what can I do to improve its nonstick quality?

Start cooking only bacon with it and clean with hot water and it will come around.

[Hillary]

I usually clean my cast iron by scrubbing lightly with sea salt and rinsing with cold water. I wipe it down with a rag, put it back on the stove on medium heat to evaporate all the water away, then I seal it back with Crisco and put it up!

I like lodge brand, but I cook my eggs in a non stick skillet because I am a rebel like that.

I also am a big fan of Le Creuset, but I only own their enameled pieces.