cast iron season(ing)


 
MikeB

MikeB

TVWBB Fan
Boring day home alone today, I figured I'd spend a little time working on some seasoning. I do it by the oven load! :-)

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Nice!!! I don't do that much at the same time. but I do mine on the grill so I don't smoke up the house.
 
Jim Lampe said:
what are the therms for?
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I trust those more than the digital setting on the panel. It seems some cook times were off until I started using a real thermometer to watch the temps stabilize. They aren't in there for anything to do with the seasoning.
 
Bob Mann said:
Interesting Mike, I've never done it that way.
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It worked out real well on my first pan. The one on the left lower rack in the picture is a no-name pan from the kitchen store in Green Bay. I followed the outline in Sheryl's blog and it came out so nice I did a second one as a gift.
I've been cooking with this one for some time now; Nueske's bacon, my home-made Canadian bacon, pork roll from New Jersey(YUM!)- they all help add to the season. The other 3 pieces are all Lodge and new. I figured it wouldn't hurt to put the no-name pan in for a little more build up. I'm no expert but from what I understand I couldn't have too much on there.
It's kind of a long process doing 6 layers, but it's a good way to fiddle away some time with something I don't really need to stand over and watch.
 
Not too bad after 2 layers. The pan on the far right has 7 layers plus quite a bit of cooking use :-)

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