Hey /ck/, just got a cast iron pan. I seasoned it and it spend a couple hours in the oven. Does it look seasoned? Pic related.
Also, what should I cook with it?
While seasoning you have to add the oil bit by bit as it dries out. You aren't looking to layer the fucker with rancid grease, you are trying to polymerize the fat and bind it to the iron.
Seasoning is a slow process. I use a hot plate outside to do it, but some folks can use ovens, which does work better.
Wipe down the surface of the pan with the fat of your choice. I like tallow, but most fats will work. When I say 'wipe', I quite literally mean put the thinnest layer possible of the oil you are using. Heat to the point where it starts to smoke gently, but not enough to cause it to burn. There is a difference here, and it'll take some careful control of the heat to get it right.
Continue heating and keep an eye on it. As the surface of the pan starts to look dry, give it a quick wipe with the oil again. Repeat for several hours.
Once you have a goodly layer of seasoning, cook as you will. When cleaning, I just give it a dose of hot running water and a light scrub with a rough cloth. Doesn't take much to get anything off of it. Once done, I put it back on the hot plate for a few minutes at light heat to bake off the moisture, then give it a quick wipe with olive oil and store it.
>implying pre seasoned new cast iron is shit
>implying you want a mirror finish
>implying a mirror finish surface is porous enough to hold a good base of polymers
I'm not saying you want a pockmarked pan, but a pan with a little roughness is perfect, the fats soak in and polymerase and then have a place to settle which leads to a smooth surface, buffing a pan to a mirror finish screws that up.
Fool-proof way to season a new cast iron pan.
You will need:
- A cast iron pan
- A pound or two of bacon
Place your cast iron pan on the heat on the lowest setting. Put your bacon in the pan and render the fat. It's EXTREMELY IMPORTANT that the heat is low. You're looking to render the fat out of the bacon, not fry the bacon crispy. If your heat is too high you'll make fond and it's going to stick to your unseasoned surface and ruin the whole process.
Once you've rendered all the fat out of the bacon take it out of the pan, set it aside, and turn the heat all the way to high. When the fat just begins to smoke take the pan off the heat and wipe it down completely in the fat. The cooking surface, the handle, the bottom of the pan, everything.
Once the pan has cooled down a bit, add some more bacon and repeat the process until you don't have any more raw bacon left. By the time you're done you should have a nice slick, black surface. Congratulations, you now have a seasoned cast iron pan.
As far as maintenance goes, for the first few months of use I would avoid cooking anything overly acidic in it because it can eat away at the seasoning. For cleaning I use very hot (near boiling) water and a stiff plastic brush. While the pan's still hot from the water, wipe it down with a paper towel covered in whatever oil you have on hand. I usually use canola.
Seasoning a pan is simple. Firstly put half an inch of salt in the bottom of the pan. Heat until the salt is turning golden brown. Let the pan cool. Now oil the pan and heat till it smokes. Remove from the heat and allow it to cool.
>Also, what should I cook with it?
bacon, always bacon
Pay careful attention to this thread OP. Take note of the angry and sardonic comments. Note the bare faced autism on display.
This is your future unless you desist your use of this cookware at once.