Heck! Now I’m interested. Dang you and @Noobz347I just got a Matfer Bourgeat black steel pan for my birthday and their seasoning instructions are very clear to use potato skins.
I’ve got to know now. I’ll let y’all know my findings.
It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
I’ve got to know now. I’ll let y’all know my findings.
Hummmmmmmm.......I’m doin’ a bit of larnin’.
So, the starches from the potato skins in combination with the salt and oil emulsify the coating from the factories applied to the bare cast iron. Primarily those found in the pits made from the initial sand casting. In short, it really helps clean the crap out of the skillet from the factory protective coating. Wether it be wax or oils.
So it’s great for the initial cleaning of the new metal. Yet the manufacturers claim this helps to season the new metal.
I also read a few sites that tested wiping down grill grates with a potato helps to make it non stick. Through various tests they have conducted, I tend to believe their results.
I have yet to read connecting thoughts of why the potato would offer any non stick protection for seasoning cast iron. It would seem that from manufacturer instructions that I would deduce that the oil itself used along with the skins and salt is the main “seasoning” factor in that particular function.
Potatoes are somewhat higher in Omega 3 fatty acids, something flaxseed oil uses effectively to provide a non stick surface in conjunction with heat.
So, I’m guessing here now since my background is in painting cars, maybe the potato skins tend to raise the Omega 3 level of the seasoning oil that we know help to build a nice initial seasoninig in a new pan?
It also sounds like the salt and potato would make a wicked good cleaner for your skillet with really baked on crud too.
I’ll read more to see if I find contradictory views to what I suggest here.
So, the starches from the potato skins in combination with the salt and oil emulsify the coating from the factories applied to the bare cast iron. Primarily those found in the pits made from the initial sand casting. In short, it really helps clean the crap out of the skillet from the factory protective coating. Wether it be wax or oils.
So it’s great for the initial cleaning of the new metal. Yet the manufacturers claim this helps to season the new metal.
I also read a few sites that tested wiping down grill grates with a potato helps to make it non stick. Through various tests they have conducted, I tend to believe their results.
I have yet to read connecting thoughts of why the potato would offer any non stick protection for seasoning cast iron. It would seem that from manufacturer instructions that I would deduce that the oil itself used along with the skins and salt is the main “seasoning” factor in that particular function.
Potatoes are somewhat higher in Omega 3 fatty acids, something flaxseed oil uses effectively to provide a non stick surface in conjunction with heat.
So, I’m guessing here now since my background is in painting cars, maybe the potato skins tend to raise the Omega 3 level of the seasoning oil that we know help to build a nice initial seasoninig in a new pan?
It also sounds like the salt and potato would make a wicked good cleaner for your skillet with really baked on crud too.
I’ll read more to see if I find contradictory views to what I suggest here.
I've never needed to clean a cast=iron pan with anything other than hot water.
I use the potatoes just like you did. Season the pan, cook some bacon, cook some taters, and leave the pan hot with oil.
The combination of starches and oils and general maintenance, give me a surface suitable for cooking cheese.
I got the idea from a guy named Guga on one of his cooking videos.This:
looks genius, BTW.
He cooks some of the best meat in the world, with occasional lapses into regular stuff.
I'm going to follow the instructions for the Matfer, but I still find it difficult to walk away from Crisbee. I just seasoned the new Blackstone with it last month and it holds up great.
@Davedacarpainter I love watching Guga cook! He's the reason that I decided to do the dry aging of that steak last year. I've also gotten a lot of ideas from him about things I can cook with the sous vide. He has a channel called "Sous Vide Everything", and, well, he Sous Vides everything!
Sous vide a steak at 118 for a couple of hours, then drop it on a hot cast iron pan or griddle for a quick sear on each side. It's the best steak you'll ever cook.
Ok, with all this cast iron skillet talking going on over here I'll post this. It popped up in my YT feed this morning. The machines are watching us! 
View: https://www.youtube.com/watch?v=SFVsuPX2SRc
Who am I kidding. At some point I'm going to buy one of these.
View: https://www.youtube.com/watch?v=SFVsuPX2SRc
Who am I kidding. At some point I'm going to buy one of these.
IIGood
Founding Member
I would love to use a cast iron properly, but the effort just seems to be too much for my lazy arse. LOL.
I'm going to make some waves here but I use cast iron frequently with no issues. I cook in it I clean like everything else in the sink. I dry it on the stove. I dont put it in the dishwasher. I dry it on the stove with heat. I've never noticed any weird taste. I know a lot of people get upset if you use soap but I haven't had a problem. Im not saying I'm right and they are wrong. Thats just my experience.
Get a good pan. Season the hell out of it and go to town. Use soap sparingly and life is good. If you want be a purists and only use salt and oil. You'll be fine.
I think the major issue is not drying them properly. Never put them in the dishwasher or let them sit in water.
Cook. Clean. Dry.
Get a good pan. Season the hell out of it and go to town. Use soap sparingly and life is good. If you want be a purists and only use salt and oil. You'll be fine.
I think the major issue is not drying them properly. Never put them in the dishwasher or let them sit in water.
Cook. Clean. Dry.
It's really not after you get the first seasoning done.
Rinse, oil, heat, lid, and let it sit.
I haven't 'washed' a piece of cast-iron since it was new. Some of it belonged to my grandmother and hasn't been 'washed' since before I was born.
BEHOLD! THE BEEF WELLINGTON!
It was good...
It was good...
IIGood
Founding Member
Look at you, gettin' all fancy with the design on the crust.BEHOLD! THE BEEF WELLINGTON!
It was good...
Grilling the trimmings from that rib roast I had the other day.
Gotta eat good, it helps the chiefs win.
Gotta eat good, it helps the chiefs win.
I cooked a whole chicken in the crockpot the other day.
I didn't think much of it and will likely not do that again.
I didn't think much of it and will likely not do that again.
Similar threads
