Ontopic Product Recommendations

[Mr. Argumentor]

One of the smart guys here could probably explain it more technically.

That would be gee, Asa, Domon, jehannum, etc.

I thought I did? At least partially

 

[HipHugHer]

I got nuffin'.

But I still don't clean my cast iron with scouring pads.

Was thinking some kind of molecular bonds or whatever chemistry applies to this. Strings speaks that language. I can't explain it at a level any higher than "it just works".

Salt is a natural abrasive if he needs to scrub some burnt bits without ruining the season.

 

[HipHugHer]

I thought I did? At least partially

Ah, I see it now.
Must've rolled past it in the back and forth.

 

[fly]

When you season a pan I'm fairly sure the fats polymerize. While they do that the rest of the stuff burns off.

I dont think it leaves you with a coating that can rot and stink, but I'm not sure

You are correct.

The best 'seasoning' is an oil with a low smoke point.

 

[Mr. Argumentor]

The best 'seasoning' is an oil with a low smoke point.

I've seen a lot of back and forth about that, but I've never seen anything conclusive.
I keep wanting to test it.

 

[HipHugHer]

I've seen a lot of back and forth about that, but I've never seen anything conclusive.
I keep wanting to test it.

I've read a bunch of write-ups about that various places. They're all a little different and they all think their way is the best. Sometimes to the point of getting in arguments over it.
Can be a touchy subject I guess.

 

[Mr. Argumentor]

I've read a bunch of write-ups about that various places. They're all a little different and they all think their way is the best. Sometimes to the point of getting in arguments over it.
Can be a touchy subject I guess.

Yup. And it would be fairly easy to test, I've just never seen an actual test.

 

[fly]

I've seen a lot of back and forth about that, but I've never seen anything conclusive.
I keep wanting to test it.

Here's the results from Cooks Illustrated testing it

 

[fly]

And some background, as well as alternate oil recommendations:

 

[Domon]

after about 3 years of use (after initial seasoning) our cast iron is starting to get almost a mirror finish. It was a crappy lodge with a pretty rough surface to start with, but the seasoning has built up really well and the non stick is good enough for even scrambled eggs now such that you can just wipe it clean

 

[Jehannum]

after about 3 years of use (after initial seasoning) our cast iron is starting to get almost a mirror finish. It was a crappy lodge with a pretty rough surface to start with, but the seasoning has built up really well and the non stick is good enough for even scrambled eggs now such that you can just wipe it clean

We got ours from the "martha stewart" line in K-Mart about 10 years ago. With no particular effort (we just wipe and spray them down with a little vegetable oil after use), they're also mirror finish.

 

[Amstel]

The cast iron aficionado assns (griswold/wagner) have adopted Sheryl Canter's method. I've used it and it's amazing.

I've never had to 're-season.'

Also, buying decent used griswold you can start with a smooth surface and build a mirror surface on it pretty fast.

 

[Mr. Argumentor]

Here's the results from Cooks Illustrated testing it

View attachment 4288

Cool. I'll take a look on a big screen at home

 

[fly]

The cast iron aficionado assns (griswold/wagner) have adopted Sheryl Canter's method. I've used it and it's amazing.

I've never had to 're-season.'

Also, buying decent used griswold you can start with a smooth surface and build a mirror surface on it pretty fast.

Yep. Although much more expensive than a simple Lodge, my Victor from the late 1800s is smooth as silk.

 

[Amstel]

Yep. Although much more expensive than a simple Lodge, my Victor from the late 1800s is smooth as silk.

I remember that! Good Victors are a little tougher to find.

I do believe though, if anyone is in the market for cast iron pans, griswold/victor/wagner/etc on ebay is absolutely the way to go. There's a ton of pics, and for $20ish more you get the smooth surface to start with.

 

[Mr. Argumentor]

Here's the results from Cooks Illustrated testing it

View attachment 4288

And some background, as well as alternate oil recommendations:

View attachment 4289

Interesting, but a little lacking on side-by-side comparisons of the other oils.

I wonder if more applications of the crappier oils would do anything.

 

[fly]

Interesting, but a little lacking on side-by-side comparisons of the other oils.

I wonder if more applications of the crappier oils would do anything.

Does it *really* matter? Not really. As long as you use it, it will get seasoned. I've got a Lodge that's essentially been seasoned with butter for 5+ years and works amazingly.

 

[Jimmycrackcorn]

Mmmmm butter

 

[nukes]

Mmmmm butter

That's a terrific product recommendation.

 

[HipHugHer]

Does it *really* matter? Not really. As long as you use it, it will get seasoned. I've got a Lodge that's essentially been seasoned with butter for 5+ years and works amazingly.

That's where I am with it. No old-timer I ever knew had any certain oil or process, they just used the pans. They got seasoned in and stayed that way because they fed a family out of them at least twice every day if not more.*


*Having bacon be the first thing you cook in it might've been a sort of loose guideline, or it may've just been because it was morning.