It's not cast iron

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spressomon said:
^ the way it works for me is to cover the bottom of a clean skillet/pan with a good layer of salt...say 1/8", probably not critical, and then enough oil to cover the salt by hmmmm an 1/8". A ChemE could probably 'splain why the salt and oil combo works better than either by itself.

Who knows...espresso might work but for the difference in cost I'll stick with salt :D
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that is a lot of oil...



(and I was thinking about the spent grounds, of course... Can't waste the good stuff... :) )
 
I have to agree that the salt isn't doing anything here except being an inert bystander. The whole idea is to carbonize the surface and as the oil smokes off, it does this. The salt can't dissolve in the oil and the temps are not hot enough to melt it, so you could add sand and it would have the same effect.

I don't like Crisco like some do, because I think it leaves the surface gummy, but all plain vegetable oils seem to work equally well. The trick it to get them hot enough to smoke without burning off. I have found that 375-400 is about the best for this. 500 degrees is clearly too hot and will remove the seasoning.

Just made an omelet this morning on a cast griddle that was perfect. I have to get one of these steel pans to try.
 
Related. While perusing the web about seasoning cast iron and carbon steel pans I found this quote from Jacques Pepin:

"I have a pan like this that I don't use. Why don't I use it? Because it sticks. Why does it stick? Because I don't use it."

Cracks me up :lol:
 
Cruiserdrew said:
I have to agree that the salt isn't doing anything here except being an inert bystander. The whole idea is to carbonize the surface and as the oil smokes off, it does this. The salt can't dissolve in the oil and the temps are not hot enough to melt it, so you could add sand and it would have the same effect.

I don't like Crisco like some do, because I think it leaves the surface gummy, but all plain vegetable oils seem to work equally well. The trick it to get them hot enough to smoke without burning off. I have found that 375-400 is about the best for this. 500 degrees is clearly too hot and will remove the seasoning.

Just made an omelet this morning on a cast griddle that was perfect. I have to get one of these steel pans to try.
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if the salt isn't doing anything -my first gut reaction- why is the finish better, according to Spresso? I may try, just as an experiment.

I'm struggling with the temp issue on my grill. I can have this beautifully seasoned grate (I use veg oil spray) and the first time I run it at 600F or so it's gone... dang....
 
^ Do it! Its been a long time, like 30-years, since I deviated...found the salt & oil trick and never looked back. Who knows: I might be wasting money on salt!

Slowly heat the pan until the oil just starts to smoke. Stove off and let it cool slowly until it can be safely handled. Wipe with paper towels. And God forbid: No water! There's the whole issue of not using soap for clean-up of cast iron...and there's at least as many fervent disciples in the no water used for clean up too. Their mantra: No water = fewer seasoning sessions.

Grill grates: I season mine for each use for reliable food release. Heat up the grates to cooking temp, wipe with oil laden towel and throw on the meat/food. My grates are SS but I still find I need to do this each bbq session...FWIW.
 
I have heard of seasoning cast iron, never done it, but I work with metal sometimes. I know when welding cast, you must pre-heat it, then weld, and then use a torch to heat and bring the temp down slowly. Finikey Stuff. Those of you welders correct me if I'm wrong. But, what if you take a new pan, and sand down & polish the cooking surface and then cure? Would this make a better "slicker" surface?
I'll be keeping track of this thread, as I was given several cast iron pans w/rust. I know this is about SS pans, but any info I can get will be useful.
-Jim
 
spressomon said:
Related. While perusing the web about seasoning cast iron and carbon steel pans I found this quote from Jacques Pepin:

"I have a pan like this that I don't use. Why don't I use it? Because it sticks. Why does it stick? Because I don't use it."

Cracks me up :lol:
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Yup, the more you use cast iron the better it works. I'm hoping the iron skillet will be the same.
 
Cruiserdrew said:
I have to agree that the salt isn't doing anything here except being an inert bystander. The whole idea is to carbonize the surface and as the oil smokes off, it does this. .....
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I think the bits of food etc that get stuck in the metal pores and turn to carbon make the best non-stick surface.

Speaking of omelets, one reason I got this pan is because I like to finish omelets "open face" under the broiler. I wasn't crazy about submitting non stick pans to that kind of heat. With any luck this weekend I'll get a chance to make a spinach feta omelet and try out the new iron pan.
 
dammit, thanks to you guys now I'm gonna go back and reseason all my stuff....

:)
 
rusty_tlc said:
I think the bits of food etc that get stuck in the metal pores and turn to carbon make the best non-stick surface.

Speaking of omelets, one reason I got this pan is because I like to finish omelets "open face" under the broiler. I wasn't crazy about submitting non stick pans to that kind of heat. With any luck this weekend I'll get a chance to make a spinach feta omelet and try out the new iron pan.
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Sounds more like a frittata :flipoff2:
 
sheesh you all....

pulled out my long-unused 8" skillet with a nice shiny seasoned bottom because of this thread and tried to fry some eggs. Sure enough they stuck... :frown:



general question: when using well-seasoned cast iron, do you still need a lot of oil (read puddle) to fry eggs or just a dab (slightly wet)?
 
e9999 said:
s
general question: when using well-seasoned cast iron, do you still need a lot of oil (read puddle) to fry eggs or just a dab (slightly wet)?
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I thought you french guys could cook?

Use these steps:

1-Make sure pan is actually seasoned. (Doenn't hurt to re-season at any time)

2-Heat pan on stove until evenly hot (takes longer than you think)

3-quick spray with Canola oil (the cooking sprays are ideal for this)

4-Cook food

Post cooking is important too:

1-Let pan cool until warm (you can pick it up comfortably)

2-I stick it under running hot water and brush with a stiff brush to remove food particles. Do not use soap. You can scrape with metal tools if needed.

3-Dry with a towel

4-Place back on the burner and heat until very warm (this really dries it well)

5-Spray with oil and wipe off any excess while hot

6-Cool completely and put away.

Some of this may be overkill but it has worked in our kitchen for years. I will admit though, that for fried eggs only, I do sometimes still use a Teflon non-stick pan.
 
Cruiserdrew said:
I thought you french guys could cook?

Use these steps:

1-Make sure pan is actually seasoned. (Doenn't hurt to re-season at any time)

2-Heat pan on stove until evenly hot (takes longer than you think)

3-quick spray with Canola oil (the cooking sprays are ideal for this)

4-Cook food

Post cooking is important too:

1-Let pan cool until warm (you can pick it up comfortably)

2-I stick it under running hot water and brush with a stiff brush to remove food particles. Do not use soap. You can scrape with metal tools if needed.

3-Dry with a towel

4-Place back on the burner and heat until very warm (this really dries it well)

5-Spray with oil and wipe off any excess while hot

6-Cool completely and put away.

Some of this may be overkill but it has worked in our kitchen for years. I will admit though, that for fried eggs only, I do sometimes still use a Teflon non-stick pan.
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This is what I do as well. I use my cast iron for many things. I inherited a nicely seasoned skillet so it is my go to. I did buy a griddle. Seasoned it once in the oven with veg oil to smoke point. Then all I cooked on it for a year was bacon and sausage. It is nicely seasoned now :D
 
e9999 said:
sheesh you all....

pulled out my long-unused 8" skillet with a nice shiny seasoned bottom because of this thread and tried to fry some eggs. Sure enough they stuck... :frown:



general question: when using well-seasoned cast iron, do you still need a lot of oil (read puddle) to fry eggs or just a dab (slightly wet)?
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I'm not contesting...just adding another method that works for me and cast iron. Generally speaking cast iron seasoning gets along better, when sauteing eggs especially, with low flame/stove temp. I see significantly more carbon build up that inhibits non-stick type performance on cast iron, with higher temp sauteing...all things being equal...than with low temp sauteing.

When I fry eggs in any of my cast iron pans I use butter for the best non-stick, no build up results. I use low flame/stove temp and the egg, even to hard yolk stage, will slip right out of the pan when its time. I can get buy without perfect pan seasoning with this method. Better with fresh pan seasoning mind you but it works very effectively either way...as long as you keep the flame low.

However using the identical procedure with lard (the real deal...not the plastic container/hydrogenated s***), duck fat, olive oil, safflower oil, etc., etc., doesn't quite yield the same non-stick results for me.

Just another angle and my $.02.
 
damn, maybe my pan is not well-seasoned after all...

OK, back to it for more experiments with different amounts of oil....

cholesterol city here we come...! :)
 
Cruiserdrew said:
I thought you french guys could cook?
...
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Dude's from...(I had listed the name of a european country here in my original post, but after receiving a somewhat paranoid sounding PM asking me to remove the name of said country lest the "black helicopters" begin circling a certain southern california homestead...I respectfully complied with the request.

No, no, no...don't bother asking me, I won't tell...but if you're clever enough, you can probably figure it out...)

Ask him about fries...or beer...he'd know about that...

anything else? not so much

:flipoff2:

Originally Sent from my iPhone using IH8MUD
...and edited by a different device...
 
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Rusty-Wondering about your experience with this pan now. I have a 10in and 12in inbound from Amazon and the most appropriate size is going on our Utah adventure leaving Saturday. I read on the internet that these pans run small and that the size is measured to the lip of the pan not the cooking surface? Anyway, normally a 10 inch skillet is about right, but I'm thinking one of these in a 12in is better. Any thoughts?

One other thing. The classic maker of these pans is De Buyer in France. Their pans are 3mm thick vs the Lodge at 12ga (2.65mm). Any thoughts as to which is better?

Someone earlier in the thread mentioned Crepe pans-De Buyer makes the classic here:

http://www.amazon.com/De-Buyer-5303-24-steel-crepe/dp/B0019N4ZHQ/?tag=ihco-20


I'm going to try the salt seasoning thing with my new pan, just to prove there isn't something else going on I don't know about. I don't know why it would work, but, some of the best seasoning is said to come from frying bacon which is fat plus salt, so who knows.
 
My pan came pre-seasoned from Lodge, and done very well I might add. I haven't done anything except cook in it. No complaints so far, since I bought mine in person at Sportsman's Warehouse I knew the size in advance.

I use it a couple of times a week for everything from omelets to pancakes. It does a nice job on burgers and other meats, but not quite as good a cast iron. It just doesn't have the mass to stay hot when you throw a piece of meat in there.

I'll be doing High Rock Canyon the middle of next month and plan to take it on that trip. I'll have a field report then.
 
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