Cast Iron Frypan.
- Thread starter wanderinstar
- Start date
Needs to be seasoned first. basically a bit of oil in the pan, bring up to temp and a good wipe around. don't need much more than that, over time it will build up its own non stick surface, use wipe clean, and a bit of cooking oil to protect. thats it really
This excellent stuff to use buddy, give it a really good scrub with hot water ,no liquids or detergent,dry then rub some of this into it put in oven for a low heat ,it should come out with a sort of glazed look.
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I got the oven nice and hot, gave the virgin pan a good soaking with lard on some kitchen towel and then bunged it in for a couple of hours. Wiped off any excess then reapplied the lard, switched the oven off and then popped the pan back in and left it to cool.
I got told never to use washing up liquid after it's bedded in, I just use a scrubbing brush and hot water which seems to work okay
I got told never to use washing up liquid after it's bedded in, I just use a scrubbing brush and hot water which seems to work okay
Just use it.
It will improve with time and you can do as the other replies recommend but its a bit of a faff.
ATB
Ogri the trog
It will improve with time and you can do as the other replies recommend but its a bit of a faff.
ATB
Ogri the trog
To a large degree I agree with Ogri. That is IF you are using it for frying mostly. What happens when you "season" cast iron is simple enough. The CI is porous and when it's heated the pores open up. That allows the seasoning oiul to soak into the pores and get hot enough to carmalize. The only thing you need to remember is to use an oil thar will take high temperatures (NO olive oil)
If you chose to do it by "using" the CI as Ogri suggested rather than deliberately seasoning it, you just need to remember HOW to use it. The first few times you should only use it to fry foods; preferably high fat foods such as bacon that will render out lots of pork fat as it cooks.
As for as caring for it afterwards, it has already been suggested that you never use soap when cleaning it. That's partially true. If it's properly seasoned you really will rarely need to do anything more that just wipe it out to clean it. After that I just give another wipe with an oily cloth. On the other hand, on the rare occassion that something does indeed stick to it (rice is an example) then scouring might be required (try with a soap free scouring pad or brush first) then dry it over heat and re-season.
It should last generations.
If you chose to do it by "using" the CI as Ogri suggested rather than deliberately seasoning it, you just need to remember HOW to use it. The first few times you should only use it to fry foods; preferably high fat foods such as bacon that will render out lots of pork fat as it cooks.
As for as caring for it afterwards, it has already been suggested that you never use soap when cleaning it. That's partially true. If it's properly seasoned you really will rarely need to do anything more that just wipe it out to clean it. After that I just give another wipe with an oily cloth. On the other hand, on the rare occassion that something does indeed stick to it (rice is an example) then scouring might be required (try with a soap free scouring pad or brush first) then dry it over heat and re-season.
It should last generations.
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