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.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.
LoLI 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.
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
And make sure to use one of those lead test kits on it before cooking because people used to use them to make sinkers.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.
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