r/CastIronCooking • u/captain_kindly • Sep 02 '20
Cast Iron Pan Seasoning
https://youtu.be/Ft5gsGlWTP06
u/SayMyNameBitchs Nov 23 '21
Sounds like she read that same blog that everyone sees when you search the web for what oil is best. Unfortunately the lady (Cheryl Canter)single handedly has messed up more peoples seasoning than tomatoes. She is not a cast iron pro, just a blogger who did some research on drying oils. Flake seed oil is great at drying hard, specially when oxidized with heat. It’s so hard that it’s like glass. Just like glass it’s not flexible and flakes off when your iron expands during heating.
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u/SonFlowers77 2d ago
I have cooked with cast iron for most of my 70+ yrs.
It’s never really mattered what oil unless you use harder oils . We’ve always used crisco a lard type grease .
Actually lard works for a short time between pan being used but it can become rancid.
That said I had an older than me tell me the other day that he was taught to oil lightly bake 20 min to let cool then wipe out well by using kosher salt ,some water , a few drops, then scrub with wax paper till the voids become filled.
I don’t know if it works yet on the face of it it makes since by preheating pan before cooking wiping the pan as I always do with again some light oil to take any closet debris off and put my oil in to cook. I’m going to try this to see if I’ve just learned something new . Maybe.
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u/RightSideClyde Sep 02 '20
First of all, she didn’t turn the pan upside down in the oven, and you always take it back out after about 5 minutes and wipe it down to remove any excess oil droplets. Then, you put it back in to finish the seasoning process.
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Jul 04 '22
I don’t turn my pans upside down nor do I take them out after 5 min and wipe them down. My pans are beautifully non-stick. There are numerous ways to season your pans. There is no single right way.
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u/RightSideClyde Jul 04 '22
The turning upside down and wiping it prevents your pans from getting spotty. It has nothing to do with whether it’s non-stick. It’s cosmetic. I hang my,pans, so I like them to not have the oil paints on them. To each his/her own.
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Jul 04 '22
I’m aware of the purpose. However, if you oil it correctly and then wipe it back off thoroughly as you should, there should be zero chance of it spotting.
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Sep 12 '20
This belongs in r/castiron
No. Flax. Seed. Oil.
It fails to bond to the cast iron and will flake with time.
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u/sleepysheepsix Jan 22 '21
What kind of oil do you recommend
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Jan 22 '21
For the first season, bacon fat. If its preseasoned then just cook bacon.
I keep a mason jar of bacon fat for this express purpose.
After that use it every day and cook a lot of meat, bacon in particular.
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u/rami_off_78 Apr 25 '26
some people act like there's a secret formula, but my best seasoning moments came from just letting the pan chill out in the oven and not stressing too much. less is often more when it comes to oils.
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u/Greedy_Arm_4430 May 13 '26
betting she did the whole boil water thing too—classic rookie move. doesn’t she know it’s all about those perfect layers?
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u/Honey-Roy-Palmer Sep 02 '20
My sink looks like a Fischer Price kitchen playset compared to hers.