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Originally Posted by The_Real_Hawkeye
Originally Posted by KillerBee
Talking about Cast Iron Pan Maintenance, do any of you guys own one of these?

I bought it from Amazon a month ago, they are FANTASTIC!!! I highly reccomend them cool

[Linked Image from i.imgur.com]
What is it??

No detergent necessary.

Cast Iron Cleaner with Durable Plastic Pan Grill Scrapers, SENHAI 7 x7 inch Stainless Steel Chainmail Scrubber for Skillets, Griddles, Pans or Woks and More

Last edited by KillerBee; 03/06/24.

KB



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Originally Posted by Troutnut
Regular tub of Crisco , very light coat on a warm skillet it spreads easier. Turn it upside down In a 450-475 degree oven for an hour. When the hour is up cut the oven off and let it cool. Used to restore and sell cast iron as a hobby
[Linked Image from i.postimg.cc][Linked Image from i.postimg.cc][Linked Image from i.postimg.cc][Linked Image from i.postimg.cc]

Wow, beautiful cast iron, Troutnut.

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Originally Posted by Morewood
Originally Posted by Troutnut
Regular tub of Crisco , very light coat on a warm skillet it spreads easier. Turn it upside down In a 450-475 degree oven for an hour. When the hour is up cut the oven off and let it cool. Used to restore and sell cast iron as a hobby
[Linked Image from i.postimg.cc][Linked Image from i.postimg.cc][Linked Image from i.postimg.cc][Linked Image from i.postimg.cc]

Wow, beautiful cast iron, Troutnut.
Thank you

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Originally Posted by ShadeTree
Lard. Have used vegetable oil, either will work, but prefer lard.
. Lard works perfectly. Y’all think your great grandma had avocado oil? 🙄


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Originally Posted by Mannlicher
Originally Posted by ShadeTree
Lard. Have used vegetable oil, either will work, but prefer lard.
. Lard works perfectly. Y’all think your great grandma had avocado oil? 🙄


Nope. She also didn't have a rifle that could reliably kill game at 600 yds. Stuff gets better.

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Coconut Oil, Lard/Bacon Grease.

Avocado Oil is expensive, Grapeseed Oil is too sticky, Crisco aint good for you.


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I just use a wire wheel on my 6" grinder after every meal


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Unless you sand blasted it it should be no problem.

Use what you have handy,olive,Crisco,lard or bacon.

Just remember to do it several times to really get it right.

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Originally Posted by steveus
Friend of mine divorced his wife because she put his favorite cast iron pot in the dishwasher despite many warnings! True story.
Dang. That's hardcore. I weep for the children.

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Originally Posted by Jim_Conrad
Not sure why everyone wants to use such a high smoke point oil when the "seasoning" is carbon left over from the oil burning off.

I use oil with a lower smoke point than the extreme high temps.

Every time i use a skillet or a flat top...I am seasoning it.
Dammit, Jim!

This here is rocket sugary!!

Sheesh.


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I use the Blackstone seasoning

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Originally Posted by gunzo
Originally Posted by Sitka deer
Originally Posted by gunzo
There might be better things now, the various seed oils, but folks been curing with rendered fat or regular animal grease of some sort for decades with satisfactory results long before any seed extracts were around I suspect.

Lard. Case closed.
Since Egyptians were using flaxseed oil when preparing mummies I suggest your suspicion is off by a several millenia...

Ouch, bit by early history, thanks for learning me something. But, I did say decades, not millenia. LOL Just joking around. Though my grandmother & probably great & great great didn't likely know or have access to seed oils,,, they got by, well. Some beautiful, extremely useable cast skillets seen all over before the post war aluminum & teflon craze.
What?!?! You are not offended? wink

I cook more on cast iron than anything else and have run into some amazing stuff over the years. Like most things, the more adamant the proponent the less
I accept.


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Originally Posted by Roddy1993
It takes a full year to actually get a non stick cast iron. with heavy use. other wise, you will need to cook with more oil than preferred by most to keep the food "floating." seasoning and believing it can be done over night is a boomer bullshit. YMMV
MMDV...


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Originally Posted by Sitka deer
Originally Posted by Roddy1993
It takes a full year to actually get a non stick cast iron. with heavy use. other wise, you will need to cook with more oil than preferred by most to keep the food "floating." seasoning and believing it can be done over night is a boomer bullshit. YMMV
MMDV...
LOL


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butter works too.


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I think any cooking type oil works.
I have seen where the purists/collectors use flax seed oil.
We clean with salt, cooking oil and paper towel.
No soap and water.

And then be smart about what you cook in your cast iron.
Don't be like the ol' man and make spaghetti sauce or casserole in your cast iron if you want to keep your seasoning intact.


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That lard sitting on the shelf at the grocery store is as bad as the bullxhhit seed oils.

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We use cast iron often. I wash it. Dry it, heat up a little on the stove and squirt enough olive oil in to coat and spread it with a paper towel all over inside. Most of mine is 30 to 40 years old.
My wife has two pans that belonged to her grandmother those are 70 or so and are like slick black glass.

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Pam.

Get it hot. Spray liberally. Heat to smoke. Turn off. When cool enough I wipe it out with a paper towel.


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