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Cast Iron Cleaning and Seasoning Help With and Tips & Techniques For Cast Iron Cookware Restoration

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  #1  
Old 06-04-2015, 08:24 PM
Rick Hunter Rick Hunter is offline
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Default Cast iron Seasoning

I am curious with all members here what the timing and temperature techniques you use when seasoning "stripped" cast Iron. I usually do the following with good success:

1) Pre heat the oven at 200 degrees than put the cast iron in for 15 minutes.
2) After 15 minutes coat with Crisco and wipe excess off and put back in the oven for 15 more minutes at 300 degrees .
3) after 15 minutes wipe excess oil off and cook for 2 hours at 400 degrees!

When I started doing this process I repeated this 10 times. Found that was overkill. Just do it three times. Anyone have a better way of seasoning?
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  #2  
Old 06-04-2015, 08:40 PM
Shawn R Shawn R is offline
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Default Re: Cast iron Seasoning

I don't know if our way "is better" but it is working for us.
Warm/dry at 200. Wipe with Crisco.
300 for 45-60 minutes. Wipe with Crisco.
400 for 45-60 minutes.
The rest of the process is just to use and enjoy our cast iron.
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  #3  
Old 06-04-2015, 08:56 PM
Rick Hunter Rick Hunter is offline
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Default Re: Cast iron Seasoning

Thanks Shawn! Just wondering how many times you do the process?
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Old 06-04-2015, 09:50 PM
BenjaminO BenjaminO is offline
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Default Re: Cast iron Seasoning

1. Warm for 5 minutes in 200 degree oven.
2. Coat with grape seed oil using a microfiber towel (microfiber seems to allow you to "sponge" off excess by gently wiping, or lay down large amounts by pressing harder.)
3. Increase oven temperature to 500 degrees and hold for 15 minutes. (I usually fill the oven up with 6 or more pieces which keeps things from getting too hot too fast, if only doing one piece I would probably raise it in increments.
4. Turn off oven and allow to cool slowly.
Repeat if not evenly seasoned.
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  #5  
Old 06-04-2015, 11:04 PM
W. Hilditch W. Hilditch is offline
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Default Re: Cast iron Seasoning

Can't say it's better, here's my way which has worked great over many years:

Start 5 lbs of briquettes in a Weber with the vents wide open. Spread. On a decent day this will hit about 400 F. Coat piece with lard (thinly on the cooking surface of a skillet which goes in upside down.) not too thick on all the rest. Add piece/s and let it burn itself out. You miss getting the smoke in the house. The pieces will be a rich mahogany brown.

Then bake it in an oven at 475 for one hour and let cool in closed oven. There will be more smoke, but not like the first burn. The piece will now be shiny coal black. Do not repeat.

Use it! Cook some bacon or make waffles. Even a dutch oven loves to cook a mess of bacon.

IMPORTANT! Verify your ovens temps. It's reported that they can vary as much as 75 from the setting by a service tech. Not abnormal in newer ovens. Set at 475 mine cycles between 450 and 485. Few are this exact. Over 500 is the danger zone.

Note: If not used enough from the get go the piece may acquire a light coating of white mold in storage feeding on unburnt impurities. Not to worry. With the next preheat it disappears and after a couple of uses never returns. Also you can wash it off like flour. I've never experienced a rancid issue, even with CI tongs that never got heated up again.

Hilditch
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  #6  
Old 06-05-2015, 09:15 AM
DougH DougH is offline
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Join Date: Feb 2015
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Default Re: Cast iron Seasoning

Quote:
Originally Posted by Rick Hunter View Post
I am curious with all members here what the timing and temperature techniques you use when seasoning "stripped" cast Iron. I usually do the following with good success:

1) Pre heat the oven at 200 degrees than put the cast iron in for 15 minutes.
2) After 15 minutes coat with Crisco and wipe excess off and put back in the oven for 15 more minutes at 300 degrees .
3) after 15 minutes wipe excess oil off and cook for 2 hours at 400 degrees!

When I started doing this process I repeated this 10 times. Found that was overkill. Just do it three times. Anyone have a better way of seasoning?
This is the exact method I follow as well, though I'll only do it once or twice per piece before putting them in rotation. Conveniently, I have an oven that has a cook timer, so I can start a piece late in the evening and set it to cook for 2 hours at the end and turn off while I go to bed.
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  #7  
Old 06-05-2015, 05:44 PM
Shawn R Shawn R is offline
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Join Date: Apr 2015
Location: Anderson, SC
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Default Re: Cast iron Seasoning

Quote:
Originally Posted by Rick Hunter View Post
Thanks Shawn! Just wondering how many times you do the process?
We have been doing this just once. But it would probably get a darker color if we did the process two or three times.

We bought a Favorite smiley logo skillet last week from a Facebook classified page. The skillet is dark rich brown to almost a satin black color. It looks great. We asked the seller about their seasoning process.
Response: After dried, wipe with Crisco and bake at 450 for an hour. Turn off oven and let it cool. Do this again 2-5 times until it has an even color. Then switch to lard at 450 a couple times.

That seams like a lot of oven time but the skillet sure turned out nice.
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  #8  
Old 06-05-2015, 06:45 PM
EdP EdP is offline
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Default Re: Cast iron Seasoning

Quote:
Originally Posted by W. Hilditch View Post
Cook some bacon or make waffles. Even a dutch oven loves to cook a mess of bacon.

W.Hilditch
Exactly. Bacon grease works great for seasoning. Back in the day, my grandparents would keep a coffee can nearby to keep bacon grease in. They also used lard...and made great lard biscuits too in the skillets ..making myself hungry!!
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  #9  
Old 06-05-2015, 06:46 PM
Rick Hunter Rick Hunter is offline
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Join Date: May 2015
Location: Tucson AZ
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Default Re: Cast iron Seasoning

I wish my oven did that DougH. Think I need to get a newer oven!
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  #10  
Old 06-05-2015, 08:50 PM
EdgarLopez EdgarLopez is offline
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Default Re: Cast iron Seasoning

All those tips to season is waste time and global warming for nothing.i personally haven't seen any body season a gridle, so I think why don't do same as a gridle. If I buy skillet for home use it go to my e tank for 24 hrs then rinse then it goes to stove and cook a steak wipe oil out side while I'm cooking and that's it when I finish cooking the season out side it won't come off at all and the stake does the rest inside. If I buy a skillet for display or collect , I sit it on top burner on medium low only takes 2 minutes to dry out completely , then I wipe oil all over the skillet while is warm, let it sit on low heat for 15,20 minutes, turn stove off and let it sit to cold down when I go back and check it the oil is dry and won't comes off.i don't know how to do it on electrical stove I have gas.
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