Home Forums Hunting & Shooting Hunter's Campfire How to season a cast iron skillet?

Thank you kindly Darla - Tex

my wife doesn’t PM but ill gladly give her the recipe if you will PM me.

I use a very coarse SS scour pad and running water. Then coat with some grape seed oil and heat tiil it just starts to smoke. My eggs slide right out. I'm not saying its the beast way, but it works for me. If stuff gets burned on, a simmer with water loosens it up and I scour with the same pad using tongs to hold it into the hot water.

Gonna give these a shot, could just be the ticket.

Mama wasn't an expert at anything but whipping your ass with a thong but she did mention Lard a time or two.

I think your momma and my momma may have been friends? Lol

Lards good too. I just like flaxseed now..

Frying pan fight LOL.
It must be A full moon?

Worked with a guy that claimed his wife had knocked him out with a frying pan

Never seasoned any iron or steel pans or woks. Just cook in it, and that's it. If it needs cleaning, tepid water with a brush or a bronze wool scrubby thingy (the redhead uses them, and they have kind of grown on me). Then dried with a paper towel, a little oil rubbed in to prevent rust, and put away.

This turn three times to the left, six times in the oven during the third new moon of the lunar year, using albino dolphin oil mixed with virgin squirrel nuts stuff is cool and stuff, but well, stupid.

I haven’t tried it yet but it was recommended by a friend to use Avocado oil. It has a smoking temp of 520.

You should try Teflon.

Avocados are for pussies.

Thought you farmed 🥑?

We raise the northern variety.


Its called kidney fat.

F&*# teflon. Fried eggs and omelets slide out of the steel pan slicker than snot every morning. The ex always bought the latest greatest non stick advertised, none of it lasts or works worth a fig. A $8 mild steel frying pan, taken care of, works better. Even when you don't season it chanting Armenian traditional tribal ballads at 357.345 degrees for precisely 12 minutes and 13 seconds in a wood oven burning hickory dried for two and half seasons....

But you can if it makes you feel special.....

HAHAHAHA! You’re FOS. But that’s ok. You’re not alone here...

Ceramic pans for fried eggs, nothing compares.

The seasoning is the carbon build up with use... wash, I never wash mine unless I have to. Just wipe clean, spray with PAM and put it away ( I keep what I use often in the oven). If you cook something in it that removes the seasoning finish (and there is a lot that will), put the rubber gloves on and scrub with one of those green nylon type Scotch-Brite pads with water just as hot as you can get it, immediately wiping off and put on a full blown flame on top the stove. When good and hot (making sure it is good and dry) wipe down with a slab of bacon or spray with a can of PAM, put in a hot oven for 1/2 hour. Let cool and put away (in my case just turning off the oven)..

Never use soap, and always pre-heat before use.

Not a speck of rust on any of mine... and unlike what some say as to not using cast iron to cook certain foods, that's bunk.


Phil

All about cleaning and seasoning of cast iron.

http://dish.allrecipes.com/how-to-s...11319&cid=326471&mid=17735205086

Hah,

now I know why you are like you is.

It's not just that TN water

It be the 'loom'num residoos y'all gettin in your grub.

that loom'num be sum bad joojoo I tells ya.

ol' dry corncobs, or a piney cone works best fer scrubbin' out the burnt stuff.

an ya don't get no loom'num particles goin' to your junk and brain neether.

Geno

Yeah but he layed off the antiperspirant to even things out.