It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
Ok, you got me researching seasoning of cast iron (and carbon steel).
I really get the use of flaxseed oil for the initial seasoning now. It does have a low smoke point, but that’s one of its positive traits for seasoning. That and it’s high omega3 content. The free radicals released when it starts to smoke are normally a bad thing for human consumption. In this instance though, the cross linking of the free radicals is what provides the relative non stick and protective initial coating.
Though a lot of oils have a lower smoke point and can produce the same bad for cooking and eating free radicals, they’re (mostly) not a drying oil. I understand why linseed oil (the non food safe version of flaxseed oil) is used for artist to add durability and a glossy sheen to their paints. It’s also used for protection of bare wood.
I‘ve also read that I should do the initial seasoning coatings up to nine times! I won’t do that, I may go up to six though. Getting it hotter than it‘s smoke point is pretty key too.
It’s apparently important to use 100% flaxseed oil (or organic). No flavoring additives or anything.
The old way of using pig lard apparently isn’t worth doing anymore either since the commercialization of pig farming and the change of the animals diet. The omega3 content has dropped with the mainly grain diet the pigs have nowadays.
I really get the use of flaxseed oil for the initial seasoning now. It does have a low smoke point, but that’s one of its positive traits for seasoning. That and it’s high omega3 content. The free radicals released when it starts to smoke are normally a bad thing for human consumption. In this instance though, the cross linking of the free radicals is what provides the relative non stick and protective initial coating.
Though a lot of oils have a lower smoke point and can produce the same bad for cooking and eating free radicals, they’re (mostly) not a drying oil. I understand why linseed oil (the non food safe version of flaxseed oil) is used for artist to add durability and a glossy sheen to their paints. It’s also used for protection of bare wood.
I‘ve also read that I should do the initial seasoning coatings up to nine times! I won’t do that, I may go up to six though. Getting it hotter than it‘s smoke point is pretty key too.
It’s apparently important to use 100% flaxseed oil (or organic). No flavoring additives or anything.
The old way of using pig lard apparently isn’t worth doing anymore either since the commercialization of pig farming and the change of the animals diet. The omega3 content has dropped with the mainly grain diet the pigs have nowadays.
Don't forget the starches from the potatoes or the first bacon. That bacon will stick to the pan pretty good the first time. Scrape it with the metal and use hot water then put your olive oil back in for cool-down.
The whole combo gets everything filled in very nicely.
I keep a can of corned beef hash in the cabinet just in case I need to season something relatively fast. When I use it for that purpose, it often tastes like flaxseed oil but the pups don't mind it at all.
I learned a lot here too. I have one medium sized cast iron pan I bought a few years ago, don't use it much.
It specifically says to use vegetable oil to season it!
Alllrighty then... I might have to strip it and start over.
I'm not nearly the level of cook that you guys are, though. I cook stuff 'till it's hot and dead, then eat it.
It specifically says to use vegetable oil to season it!
Alllrighty then... I might have to strip it and start over.
I'm not nearly the level of cook that you guys are, though. I cook stuff 'till it's hot and dead, then eat it.
I think he has already came up in this thread, but Cowboy cook Kent Rollins is a good YT channel to watch. I also like Jean Pierre. Ima gonna cook that meatloaf soon!
I know this is the grilling thread, but to me its more about what kinda good food are you cooking.
If you invite me to your house for dinner.... Im going to judge you lol.
I know this is the grilling thread, but to me its more about what kinda good food are you cooking.
If you invite me to your house for dinner.... Im going to judge you lol.
Ok, got both pans smoothed now.
Hopefully I can remember to take them home tonight
Hopefully I can remember to take them home tonight
This whole seasoning thing has me excited in a weird sort of way.......
I feel like I’m bringing ancient technology into my cooking (in a good sort of way). I mean iron’s been around since at least the iron age, am i right?
So I brought the pans home and washed them in hot soapy water, dried them with a clean towel and even put them on the stove for about four minutes to boil out any water. These pans get really hot, who knew? They’re heavy too said Captain Obvious.
So the oven was heating to 450* while I was doing the other stuff.
I used this oil for the seasoning. I got it at a supermarket called Sprouts here in tulsa. I tried to get some from Wholefoods, but that store is so damn yuppie here that I feel uncomfortable just walking through the front door.
So I have my seasoning rag now that I used to wipe a very thin layer on the pans, then I put them in the oven. They still have about twenty minutes to go on their first seasoning.
I‘ll really only have time to do one seasoning each night. So Saturday they’ll get they’re last seasoning and also get some onions and stuff cooked in them for the early run.
I‘ll post a picture after their first seasoning in the morning and then again after all the initial seasonings on saturday. I’m curious to watch the progression from shiny metal to a hopefully semi-shiny blackish surface.
I feel like I’m bringing ancient technology into my cooking (in a good sort of way). I mean iron’s been around since at least the iron age, am i right?So I brought the pans home and washed them in hot soapy water, dried them with a clean towel and even put them on the stove for about four minutes to boil out any water. These pans get really hot, who knew? They’re heavy too said Captain Obvious.
So the oven was heating to 450* while I was doing the other stuff.
I used this oil for the seasoning. I got it at a supermarket called Sprouts here in tulsa. I tried to get some from Wholefoods, but that store is so damn yuppie here that I feel uncomfortable just walking through the front door.
So I have my seasoning rag now that I used to wipe a very thin layer on the pans, then I put them in the oven. They still have about twenty minutes to go on their first seasoning.
I‘ll really only have time to do one seasoning each night. So Saturday they’ll get they’re last seasoning and also get some onions and stuff cooked in them for the early run.
I‘ll post a picture after their first seasoning in the morning and then again after all the initial seasonings on saturday. I’m curious to watch the progression from shiny metal to a hopefully semi-shiny blackish surface.
IIGood
Founding Member
On the "disaster" side of cast irons, I used to live with roommate who once cooked some food in a cast iron skillet then washed it and let it soak in the sink for a few hours. 
LoL
I had to go to the refrigerated section of the grocery store pharmacy to find it. An entire grocery store and they stock next to the Castor oil.
Wait... so I'm NOT supposed to use the Castor Oil for seasoning?
Yinz talked about so many oils I gots confussed...
Yinz talked about so many oils I gots confussed...
Speaking of Cowboy Kent:
View: https://www.youtube.com/watch?v=rRZMXZfcol8&ab_channel=CowboyKentRollins
View: https://www.youtube.com/watch?v=rRZMXZfcol8&ab_channel=CowboyKentRollins
After one seasoning round. They’re not sticky at all and feel really smooth.
I had enough time to get a second one in this morning. I’ll try to keep doing two a day.
I had enough time to get a second one in this morning. I’ll try to keep doing two a day.
This is after four seasonings. I think I’m going to do just one more tonight and let it cook for two hours at 450.
Then I’ll cook up some onions etc. maybe tomorrow night.
I need to buy lids for these too. How much do lids need to be seasoned?
Then I’ll cook up some onions etc. maybe tomorrow night.
I need to buy lids for these too. How much do lids need to be seasoned?
This is after four seasonings. I think I’m going to do just one more tonight and let it cook for two hours at 450.
Then I’ll cook up some onions etc. maybe tomorrow night.
I need to buy lids for these too. How much do lids need to be seasoned?
You already did more turns than I do.
Cook your bacon next. CHEAP bacon. Then toss some potatoes in there.
You really don't need to 'season' the lids. just coat in a light coat of the olive oil and leave it on the pan.
Looks good Dave!
I dont think I'll be running out and buying a set of these anytime soon, but they do look cool!
I stumbled across a video comparing cooking in a Finex skillet vs a Lodge skillet. Guess what? There really wasn't a difference. However, the presentation in the Finex was awesome compared to the Lodge. I believe in getting the best cooking tools you can afford, but sometimes more expensive doesn't me more better. Knives spend the money! Good ones are invaluable to anyone that does much in the kitchen. You dont have to spend $500 per knife to have really good knives though. A nice set can be had for less than $200. I have spent some money on knives though. Thats my weak spot.
Dont get me wrong. One day I might just buy me one of those fancy skillets. If I do I'll be sure to stick my pinky out while holding my Bush Light and cooking bacon in it! LOL
I dont think I'll be running out and buying a set of these anytime soon, but they do look cool!
I stumbled across a video comparing cooking in a Finex skillet vs a Lodge skillet. Guess what? There really wasn't a difference. However, the presentation in the Finex was awesome compared to the Lodge. I believe in getting the best cooking tools you can afford, but sometimes more expensive doesn't me more better. Knives spend the money! Good ones are invaluable to anyone that does much in the kitchen. You dont have to spend $500 per knife to have really good knives though. A nice set can be had for less than $200. I have spent some money on knives though. Thats my weak spot.
Dont get me wrong. One day I might just buy me one of those fancy skillets. If I do I'll be sure to stick my pinky out while holding my Bush Light and cooking bacon in it! LOL
Looks good Dave!
I dont think I'll be running out and buying a set of these anytime soon, but they do look cool!
I stumbled across a video comparing cooking in a Finex skillet vs a Lodge skillet. Guess what? There really wasn't a difference. However, the presentation in the Finex was awesome compared to the Lodge. I believe in getting the best cooking tools you can afford, but sometimes more expensive doesn't me more better. Knives spend the money! Good ones are invaluable to anyone that does much in the kitchen. You dont have to spend $500 per knife to have really good knives though. A nice set can be had for less than $200. I have spent some money on knives though. Thats my weak spot.
Dont get me wrong. One day I might just buy me one of those fancy skillets. If I do I'll be sure to stick my pinky out while holding my Bush Light and cooking bacon in it! LOL
Best places to get cast iron are your grandma and garage sales and sometimes, antique stores. Cheap cheap cheap.
Modern/New cast iron? The thicker the better.
And make sure to use one of those lead test kits on it before cooking because people used to use them to make sinkers.
The cast iron pots that we have first belonged to my wife's great grandmother. Those things are over 100 years old.. Im not really in the market. Yes, the old stuff found in pawn shops can be really good stuff. I do have an old cast iron pot with a lid thats has the little dimples on the underside that I bought from a pawn shop for $15. A guy tried to buy it off of me for $200.
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