Cast Iron Collector Forums  
Google

Go Back   Cast Iron Collector Forums > General Discussion > Cast Iron Cleaning and Seasoning

Notices

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

Reply
 
Thread Tools Display Modes
  #1  
Old 11-17-2018, 07:18 PM
Mike Kuran Mike Kuran is offline
Member
 
Join Date: Oct 2018
Posts: 93
Default CI Seasoning?

When doing the seasoning of any CI do you want to heat it to the point of 350F and then rub it down with Crisco or what ever your flavor is?

I was reading Cast Iron Seasoning and read this,

"Close the oven door and raise the oven temp in 70 or 80 increments, about 5 to 10 min. apart, until it reaches 350F. We want the temperature of the oven somewhat near but below the smoke point of the oil we'll be using. Canola and refined grapeseed oil, both good choices, smoke around 400-425F; commonly-used Crisco shortening smokes at 490F. All will still polymerize at 350F if the applied layer is extremely thin and it is heated long enough to reach a "dry" state, meaning they no longer feel sticky or tacky to the touch."

Just trying to get a step by step process down. I was told to put oil on when cold and heat over to 300 for 5 minutes and wipe it off and then heat it to 400 for at least 60 minutes.
Reply With Quote
Sponsored Links
  #2  
Old 11-17-2018, 07:35 PM
Doug D. Doug D. is offline
Site Admin
 
Join Date: Mar 2012
Posts: 5,635
Default Re: CI Seasoning?

The description of the seasoning methodology on the website is also prefaced with this:

"Methods for manual seasoning vary. Most people just end up adopting a routine that has proven successful for them and sticking with it. There is not a single "right" way, but there are several wrong ways. For purposes of illustration, this is what I (and many others) do, and why:"

As long as you understand that the layers you apply manually must be extremely thin and baked on until no longer tacky, you should be OK.
Reply With Quote
  #3  
Old 11-17-2018, 08:17 PM
Mike Kuran Mike Kuran is offline
Member
 
Join Date: Oct 2018
Posts: 93
Default Re: CI Seasoning?

Quote:
Originally Posted by Doug D. View Post
As long as you understand that the layers you apply manually must be extremely thin and baked on until no longer tacky, you should be OK.
No I'm good with that just wanted to know or didn't want to leave room for a misunderstanding as how the process goes. I don't have anyone around here to talk too so that's why I'm asking here! Sorry if my questions seem stupid!!! Doug you seem to have the most knowledge about this, So "There is not a single "right" way"

So can you say how you do it?

Mike

Last edited by Mike Kuran; 11-17-2018 at 08:26 PM.
Reply With Quote
  #4  
Old 11-17-2018, 08:33 PM
Doug D. Doug D. is offline
Site Admin
 
Join Date: Mar 2012
Posts: 5,635
Default Re: CI Seasoning?

My point was that there's a lot of what might appear conflicting information on the subject. More often, it seems that some people are just trying to be different, like their way is the only, best way. Do you really need to preheat the pan? Probably not. It likely comes from the (erroneous) notion that iron has pores that open when heated, and that the seasoning will "stick" better. On the other hand, most long time collectors started during a time when Crisco was an accepted standard for manual seasoning. Imagine trying to apply Crisco to a cold pan, or worse, a gem pan or waffle iron, then trying to wipe it all off.

Quote:
So can you say how you do it?
Like the article I wrote on the website.
Reply With Quote
  #5  
Old 11-17-2018, 09:30 PM
Mike Kuran Mike Kuran is offline
Member
 
Join Date: Oct 2018
Posts: 93
Default Re: CI Seasoning?

Thanks Doug! I was always told if you don't know ask!!!!
Reply With Quote
  #6  
Old 04-22-2019, 09:42 PM
Will R Will R is offline
Member
 
Join Date: Apr 2019
Posts: 23
Default Re: CI Seasoning?

Is there a better seasoning for, lets say display pans and a different kind of seasoning for pans youre planning to cook with???? I met a vendor one time and he said he used mineral oil ......I have no idea. Ive used olive oil and Crisco but I do have a few pans that Im not planning to cook with I just want them clean and seasoned..... hope this is not to dump of a question, thanks
Reply With Quote
  #7  
Old 04-22-2019, 11:00 PM
Doug D. Doug D. is offline
Site Admin
 
Join Date: Mar 2012
Posts: 5,635
Default Re: CI Seasoning?

Many such questions are covered on the website proper.

http://www.castironcollector.com/seasoning.php#display
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Advertisement

This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to Amazon.com or its affiliates.

All times are GMT -5. The time now is 10:32 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.