Seasoning Cast Iron (pic heavy)

[British Red]

Its been a while since I did a pictorial, but given I have just added to my cast iron cookware, nows a good time

I have just bought a new 9 quart dutch oven and a small South African "bake pot" potjie. One was "allegedly" preseasoned, the other untreated.

This is the Dutch Oven

It got a nice dark colour - inside and out

Trouble is, the base is really rough - as it is on much cheaply cast stuff.

If you ever handle really good, old cast iron, the base is smooth as silk. PArtly through good manufacturing, partly through wear, partly through the build up of "seasoning".

I want to accelerate that, so, out witht he detail sander

I like these for working on cast iron - they are curved and you can get right into the edge like this

Do stick a mask on - or you will be coughing black crud for a couple of days!

Work through the grits as any other sanding job - you'll notice the dust build up

When you have the inside nice and smooth, do the inside of the lid. You can use this for a skillet if you flip it over!

Then scrub the pan inside and out to remove any laquer apllied in the factory to prevent rust. I'm using a scourer here but if "topping up" seasoing use a nylon pad to prevent scratching

Dry well to prevent any rust

Stick your oven on to 250C (HOT) and preheat. I line the bottom with tinfoil to catch drips.

Cover you pan with a THIN coat of oil. This si like painting - many thin coats is the key. You can use lard or bacon fat but warm the pan first so the fat melts and runs. Use a lint free cloth to distribute the oil.

Put the pan and lid in the oven upside down so that excess oil drips out. Bake for an hour. Open all the doors and windows as this si going to smoke a LOT. You can do this in a fire or barbecue if you have a less understanding partner.

After an hour use oven gloves to remove the pan and lid. Put on a heat proof surface and leave to cool. Then apply another thin coat and bake for another hour. Several coats are needed. This sequence shoudl show the coats building

Thats it really - leave to cool well and then use for frying bacon and the like for a few times - it improves the seasoning

Red

 

[Gill]

great tutorial Red, i just done some of my cast iron pots and a griddle a couple of weeks back.i was recommended crisco vegetable shortening,which is an American product but i found it on ebay and the results were great.

 

[British Red]

Thanks Gil

I had great fun with a little potjie "bake pan" too which came as raw steel

Looked like this first thing today

Now its like this

Red

 

[launditch1]

Good stuff Red.Ive got one of them potjie things that ive sandblasted because it was in a right state!After reading this im going to have a go at seasoning it.

 

[Cobweb]

Thank you for the pics, I learn better by seeing. I reckon I'll have to invest in one of those sanders, the Dutch Oven works but it's but rough.

 

[launditch1]

Just be careful of cast iron dust if your going to be sanding one...

 

[British Red]

Yep - a breathing mask is the way to go!

You can get el cheapo sanders (like mine) from B&Q - they don't cost more than ten quid.

Red

 

[lub0]

Wish I searched for seasoning guide before doing it to my new cast iron dutch pot that arrived yesterday. I removed the three feet with an angle grinder then seasoned it three times at 2 hours a time at gas mark 8 using pork lard each time. Well firstly gas mark 8 is far too high and now I have big blobs of red fat stuck all over. I'm going to get the sander out and follow this guide today!

edit: just finished smoothing the base with an angle grinder floppy disk and waht a bloody job it was, too. I must warn you guys thinking of buying the auction dutch pots from ebay user 20-20mobile-eyes that you will need to spend a lot of effort on bringing these up to a good finish.

 

[R.Lewis]

Good tutorial! Many thanks, I understand what to do a lot better now. I'll have no worries about buying old cast iron now to season at home.

 

[British Red]

If you have an old pot with ruined seasoning, fling it in a fire and get it red hot. The old seasoning will just flake off and you start from scratch.

 

[Tadpole]

Wish I searched for seasoning guide before doing it to my new cast iron dutch pot that arrived yesterday. I removed the three feet with an angle grinder then seasoned it three times at 2 hours a time at gas mark 8 using pork lard each time. Well firstly gas mark 8 is far too high and now I have big blobs of red fat stuck all over. I'm going to get the sander out and follow this guide today!

edit: just finished smoothing the base with an angle grinder floppy disk and waht a bloody job it was, too. I must warn you guys thinking of buying the auction dutch pots from ebay user 20-20mobile-eyes that you will need to spend a lot of effort on bringing these up to a good finish.

Funny that I got my dutch from 20- 20, and all I did was season it three times with olive oil, and then use it, Nothing has ever stuck, I didn't even bother to sand it down. Just plenty of oil and plenty of use.
as an asside can I ask why you cut the legs off?

 

[mrcharly]

Lub0, I have bad news for you. Smoothing the base was the wrong thing to do and will increase the tendency of things to stick.

That orange-peel finish on the cast iron (and on cast Aluminium) seems to work almost like a teflon non-stick coating.

 

[cave_dweller]

Great tutorial, thanks Red.

I've been doing a bit of research about this recently, so it's good timing. Some folk reckon that choice of oil is important - I've seen references to polymerisation and other stuff that I don't understand. Does it make a big difference? If so, is lard the weapon of choice?

 

[ex-member Raikey]

Chers Red!! great stuff this,...

although it has highlighted the poor quality of my new dutch oven,..

 

[Frogo]

Some good advice on seasoning a Dutch oven, and as I'm now tempted in purchasing one. My question is what brand and what size?

Frogo

 

[santaman2000]

Great tutorial, thanks Red.

I've been doing a bit of research about this recently, so it's good timing. Some folk reckon that choice of oil is important - I've seen references to polymerisation and other stuff that I don't understand. Does it make a big difference? If so, is lard the weapon of choice?

The biggest concern when choosing your oil is to choose one with a high smoke point. Oils with lower smoke points will burn and impair the flavor of anything you cook later. Generally don't use any oil or fat that you wouldn't fry with.

 

[nunzionuk]

Great guide I will be following this for mine... now the stupid question, whats the best way to clear them once they are seasoned.

 

[Tadpole]

Great guide I will be following this for mine... now the stupid question, whats the best way to clear them once they are seasoned.

If you mean clean them, hot water and a soft plastic scrubbing cloth, No soap, no detergents, nothing other than hot water and a bit of elbow grease. No metal implements should be used in the Dutch. Remember to re-oil them afterwards. (I heat my dutch up on the stove and them oil them with fresh oil, and some paper towels to rub it around the inside. Leave to cool and put away 'til next time.)

 

[nunzionuk]

Ah.. so thats what I am missing.. need to re-oil after cleaning.

Cheers

 

[the interceptor boy]

hi Red, thanks for a pictorial post, I was wandering where did you buy your dutch oven and potjie as I haven't got any and looking to buy my very first dutch oven, do you have a link, seller or a name of a shop, would be appreciated, cheers the interceptor boy.