General fitness, health and nutrition · Public discussion

Frittata pans

stark · 2007-10-18T13:24:25+00:00

Sure would be nice to use non-stick but are any broiler-safe? Most claim not to be. Is it dangerous or CYA? What do you use?

Started by stark · 18 October 2007 · Last activity 19 October 2007 · 28 posts · 235 views

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Original section: General fitness, health and nutrition
Published: 18 October 2007
Last activity: 19 October 2007
Original author: stark
Posts: 28
Discussion status: Public discussion
Total views: 235
Views / 30 days: 0

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Original post
stark
Archived post

18 October 2007, 13:24 UTC #1

Sure would be nice to use non-stick but are any broiler-safe? Most
claim not to be. Is it dangerous or CYA? What do you use?

Report
JoeSpareBedroom
Archived post

18 October 2007, 13:56 UTC #2

"stark" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Sure would be nice to use non-stick but are any broiler-safe? Most
claim not to be. Is it dangerous or CYA? What do you use?
I use a cast iron frying pan, seasoned with lard. Works perfectly.
I wouldn't use a non-stick pan under a broiler even if the manufacturer said
it was safe, and the company's CEO offered the heads of his children if any
problems occurred.

Report
Pandora
Archived post

18 October 2007, 14:35 UTC #3

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"stark" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Sure would be nice to use non-stick but are any broiler-safe? Most
claim not to be. Is it dangerous or CYA? What do you use?
I use a cast iron frying pan, seasoned with lard. Works perfectly.
I wouldn't use a non-stick pan under a broiler even if the manufacturer
said it was safe, and the company's CEO offered the heads of his children
if any problems occurred.
Excuse my for the question. Is cast iron a non stick frying pan? Because I
have never tried to do frittata with it, but I would.
TIA
Pandora

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stark
Archived post

18 October 2007, 14:44 UTC #4

JoeSpareBedroom said:
"stark" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Sure would be nice to use non-stick but are any broiler-safe? Most
claim not to be. Is it dangerous or CYA? What do you use?
I use a cast iron frying pan, seasoned with lard. Works perfectly.
Yeah I've got an 8" and a 12" cast iron, but I think a 10" would be
frittata-size for two. Guess I ought to spring for one. Cabinets are
getting heavy.

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JoeSpareBedroom
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18 October 2007, 14:55 UTC #5

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
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Quoted message said:
"stark" <[email hidden]> wrote in message
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Quoted message said:
Sure would be nice to use non-stick but are any broiler-safe? Most
claim not to be. Is it dangerous or CYA? What do you use?
I use a cast iron frying pan, seasoned with lard. Works perfectly.
I wouldn't use a non-stick pan under a broiler even if the manufacturer
said it was safe, and the company's CEO offered the heads of his children
if any problems occurred.
Excuse my for the question. Is cast iron a non stick frying pan? Because I
have never tried to do frittata with it, but I would.
TIA
Pandora
Here's a picture of a cast iron pan:
http://tinyurl.com/24mvd9
Before using it, you have to wipe on a coating of fat, like lard. Then, you
bake the pan. This is called "seasoning" the pan. If it's done correctly,
food will not stick to it.

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jmcquown
Archived post

18 October 2007, 15:52 UTC #6

stark said:
Sure would be nice to use non-stick but are any broiler-safe? Most
claim not to be. Is it dangerous or CYA? What do you use?
Well seasoned cast iron.
Jill

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Pandora
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18 October 2007, 18:18 UTC #7

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
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Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
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Quoted message said:
"stark" <[email hidden]> wrote in message
news:[email hidden]...
> Sure would be nice to use non-stick but are any broiler-safe? Most
> claim not to be. Is it dangerous or CYA? What do you use?
>
I use a cast iron frying pan, seasoned with lard. Works perfectly.
I wouldn't use a non-stick pan under a broiler even if the manufacturer
said it was safe, and the company's CEO offered the heads of his
children if any problems occurred.
Excuse my for the question. Is cast iron a non stick frying pan? Because
I have never tried to do frittata with it, but I would.
TIA
Pandora
Here's a picture of a cast iron pan:
http://tinyurl.com/24mvd9
Yes. Mine is squared and I have bought it at IKEA (do you know)?.
Quoted message said:

Before using it, you have to wipe on a coating of fat, like lard.
I have put olive oil (extravirgin..😄)
Then, you
Quoted message said:
bake the pan. This is called "seasoning" the pan.
No I have only oiled the surface , but I hadn't put it soon on the fire. Or
should have I put it in the oven ????
If it's done correctly,
Quoted message said:
food will not stick to it.
Oh, I Understand , many thank you for explanation. And sorry, but is the
first time I use cast iron fryingpan.
--
Kisses
Pandora
Quoted message said:

Report
JoeSpareBedroom
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18 October 2007, 18:23 UTC #8

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> "stark" <[email hidden]> wrote in message
> news:[email hidden]...
>> Sure would be nice to use non-stick but are any broiler-safe? Most
>> claim not to be. Is it dangerous or CYA? What do you use?
>>
>
> I use a cast iron frying pan, seasoned with lard. Works perfectly.
>
> I wouldn't use a non-stick pan under a broiler even if the manufacturer
> said it was safe, and the company's CEO offered the heads of his
> children if any problems occurred.
Excuse my for the question. Is cast iron a non stick frying pan? Because
I have never tried to do frittata with it, but I would.
TIA
Pandora
Here's a picture of a cast iron pan:
http://tinyurl.com/24mvd9
Yes. Mine is squared and I have bought it at IKEA (do you know)?.
Quoted message said:

Before using it, you have to wipe on a coating of fat, like lard.
I have put olive oil (extravirgin..😄)
Then, you
Quoted message said:
bake the pan. This is called "seasoning" the pan.
No I have only oiled the surface , but I hadn't put it soon on the fire.
Or should have I put it in the oven ????
If it's done correctly,
Quoted message said:
food will not stick to it.
Oh, I Understand , many thank you for explanation. And sorry, but is the
first time I use cast iron fryingpan.
--
Kisses
Pandora
You're supposed to bake the pan in the oven at 350 F for about an hour. I
have found that if I use oil, the surface is sticky. That's why lard (lardo
?) is a better idea.

Report
Pandora
Archived post

18 October 2007, 18:27 UTC #9

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
>
> "JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>> "stark" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> Sure would be nice to use non-stick but are any broiler-safe? Most
>>> claim not to be. Is it dangerous or CYA? What do you use?
>>>
>>
>> I use a cast iron frying pan, seasoned with lard. Works perfectly.
>>
>> I wouldn't use a non-stick pan under a broiler even if the
>> manufacturer said it was safe, and the company's CEO offered the heads
>> of his children if any problems occurred.
>
> Excuse my for the question. Is cast iron a non stick frying pan?
> Because I have never tried to do frittata with it, but I would.
> TIA
> Pandora
>
Here's a picture of a cast iron pan:
http://tinyurl.com/24mvd9
Yes. Mine is squared and I have bought it at IKEA (do you know)?.
Quoted message said:

Before using it, you have to wipe on a coating of fat, like lard.
I have put olive oil (extravirgin..😄)
Then, you
Quoted message said:
bake the pan. This is called "seasoning" the pan.
No I have only oiled the surface , but I hadn't put it soon on the fire.
Or should have I put it in the oven ????
If it's done correctly,
Quoted message said:
food will not stick to it.
Oh, I Understand , many thank you for explanation. And sorry, but is the
first time I use cast iron fryingpan.
--
Kisses
Pandora
You're supposed to bake the pan in the oven at 350 F for about an hour. I
have found that if I use oil, the surface is sticky. That's why lard
(lardo ?) is a better idea.
Do you think I could repeat this operation before using it the second time?
--
Kisses
Pandora

Report
JoeSpareBedroom
Archived post

18 October 2007, 18:29 UTC #10

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> "Pandora" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> "JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
>> news:[email hidden]...
>>> "stark" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>>> Sure would be nice to use non-stick but are any broiler-safe? Most
>>>> claim not to be. Is it dangerous or CYA? What do you use?
>>>>
>>>
>>> I use a cast iron frying pan, seasoned with lard. Works perfectly.
>>>
>>> I wouldn't use a non-stick pan under a broiler even if the
>>> manufacturer said it was safe, and the company's CEO offered the
>>> heads of his children if any problems occurred.
>>
>> Excuse my for the question. Is cast iron a non stick frying pan?
>> Because I have never tried to do frittata with it, but I would.
>> TIA
>> Pandora
>>
>
> Here's a picture of a cast iron pan:
> http://tinyurl.com/24mvd9
Yes. Mine is squared and I have bought it at IKEA (do you know)?.
>
> Before using it, you have to wipe on a coating of fat, like lard.
I have put olive oil (extravirgin..😄)
Then, you
> bake the pan. This is called "seasoning" the pan.
No I have only oiled the surface , but I hadn't put it soon on the fire.
Or should have I put it in the oven ????
If it's done correctly,
> food will not stick to it.
Oh, I Understand , many thank you for explanation. And sorry, but is the
first time I use cast iron fryingpan.
--
Kisses
Pandora
You're supposed to bake the pan in the oven at 350 F for about an hour. I
have found that if I use oil, the surface is sticky. That's why lard
(lardo ?) is a better idea.
Do you think I could repeat this operation before using it the second
time?
--
Kisses
Pandora
Yes. But, you should scrub off the olive oil, let the pan dry completely,
and then put on the coating of lard.
After it's seasoned correctly, you should avoid cleaning it with soap and
water. Unless you burn something, you should be able to wipe the pan clean
with a paper towel and a little salt.

Report
Pandora
Archived post

18 October 2007, 18:41 UTC #11

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
>
> "JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>> "Pandora" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> "JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
>>> news:[email hidden]...
>>>> "stark" <[email hidden]> wrote in message
>>>> news:[email hidden]...
>>>>> Sure would be nice to use non-stick but are any broiler-safe? Most
>>>>> claim not to be. Is it dangerous or CYA? What do you use?
>>>>>
>>>>
>>>> I use a cast iron frying pan, seasoned with lard. Works perfectly.
>>>>
>>>> I wouldn't use a non-stick pan under a broiler even if the
>>>> manufacturer said it was safe, and the company's CEO offered the
>>>> heads of his children if any problems occurred.
>>>
>>> Excuse my for the question. Is cast iron a non stick frying pan?
>>> Because I have never tried to do frittata with it, but I would.
>>> TIA
>>> Pandora
>>>
>>
>> Here's a picture of a cast iron pan:
>> http://tinyurl.com/24mvd9
>
> Yes. Mine is squared and I have bought it at IKEA (do you know)?.
>>
>> Before using it, you have to wipe on a coating of fat, like lard.
>
> I have put olive oil (extravirgin..😄)
>
> Then, you
>> bake the pan. This is called "seasoning" the pan.
>
> No I have only oiled the surface , but I hadn't put it soon on the
> fire. Or should have I put it in the oven ????
>
> If it's done correctly,
>> food will not stick to it.
>
> Oh, I Understand , many thank you for explanation. And sorry, but is
> the first time I use cast iron fryingpan.
>
> --
> Kisses
> Pandora
You're supposed to bake the pan in the oven at 350 F for about an hour.
I have found that if I use oil, the surface is sticky. That's why lard
(lardo ?) is a better idea.
Do you think I could repeat this operation before using it the second
time?
--
Kisses
Pandora
Yes. But, you should scrub off the olive oil, let the pan dry completely,
and then put on the coating of lard.
Do you think I can use dishes soap and then dry over the fire, and then
bake?
Quoted message said:

After it's seasoned correctly, you should avoid cleaning it with soap and
water. Unless you burn something, you should be able to wipe the pan clean
with a paper towel and a little salt.
Oh yes, I understand. Thank you very much.
--
Kisses
Pandora
Quoted message said:

Report
JoeSpareBedroom
Archived post

18 October 2007, 18:42 UTC #12

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> "Pandora" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> "JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
>> news:[email hidden]...
>>> "Pandora" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>>>
>>>> "JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
>>>> news:[email hidden]...
>>>>> "stark" <[email hidden]> wrote in message
>>>>> news:[email hidden]...
>>>>>> Sure would be nice to use non-stick but are any broiler-safe?
>>>>>> Most
>>>>>> claim not to be. Is it dangerous or CYA? What do you use?
>>>>>>
>>>>>
>>>>> I use a cast iron frying pan, seasoned with lard. Works perfectly.
>>>>>
>>>>> I wouldn't use a non-stick pan under a broiler even if the
>>>>> manufacturer said it was safe, and the company's CEO offered the
>>>>> heads of his children if any problems occurred.
>>>>
>>>> Excuse my for the question. Is cast iron a non stick frying pan?
>>>> Because I have never tried to do frittata with it, but I would.
>>>> TIA
>>>> Pandora
>>>>
>>>
>>> Here's a picture of a cast iron pan:
>>> http://tinyurl.com/24mvd9
>>
>> Yes. Mine is squared and I have bought it at IKEA (do you know)?.
>>>
>>> Before using it, you have to wipe on a coating of fat, like lard.
>>
>> I have put olive oil (extravirgin..😄)
>>
>> Then, you
>>> bake the pan. This is called "seasoning" the pan.
>>
>> No I have only oiled the surface , but I hadn't put it soon on the
>> fire. Or should have I put it in the oven ????
>>
>> If it's done correctly,
>>> food will not stick to it.
>>
>> Oh, I Understand , many thank you for explanation. And sorry, but is
>> the first time I use cast iron fryingpan.
>>
>> --
>> Kisses
>> Pandora
>
> You're supposed to bake the pan in the oven at 350 F for about an hour.
> I have found that if I use oil, the surface is sticky. That's why lard
> (lardo ?) is a better idea.
Do you think I could repeat this operation before using it the second
time?
--
Kisses
Pandora
Yes. But, you should scrub off the olive oil, let the pan dry completely,
and then put on the coating of lard.
Do you think I can use dishes soap and then dry over the fire, and then
bake?
Dish soap will work. And, I would dry it in the oven, not on the top burner.
I dont know why. It just seems like a better idea.
Quoted message said:
Quoted message said:
After it's seasoned correctly, you should avoid cleaning it with soap and
water. Unless you burn something, you should be able to wipe the pan
clean with a paper towel and a little salt.
Oh yes, I understand. Thank you very much.
--
Kisses
Pandora

Report
Pandora
Archived post

18 October 2007, 18:52 UTC #13

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
CUT
Quoted message said:
Quoted message said:
Quoted message said:
>> You're supposed to bake the pan in the oven at 350 F for about an
>> hour. I have found that if I use oil, the surface is sticky. That's
>> why lard (lardo ?) is a better idea.
>
> Do you think I could repeat this operation before using it the second
> time?
>
> --
> Kisses
> Pandora
Yes. But, you should scrub off the olive oil, let the pan dry
completely, and then put on the coating of lard.
Do you think I can use dishes soap and then dry over the fire, and then
bake?
Dish soap will work. And, I would dry it in the oven, not on the top
burner. I dont know why. It just seems like a better idea.
So, I first wash with dish soap, then I dry in the oven, then I put lard and
then I bake it again at 350F. Am I right?
And sorry for all these questions🙂
--
Kisses
Pandora

Report
JoeSpareBedroom
Archived post

18 October 2007, 18:56 UTC #14

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
CUT
Quoted message said:
Quoted message said:
>>> You're supposed to bake the pan in the oven at 350 F for about an
>>> hour. I have found that if I use oil, the surface is sticky. That's
>>> why lard (lardo ?) is a better idea.
>>
>> Do you think I could repeat this operation before using it the second
>> time?
>>
>> --
>> Kisses
>> Pandora
>
> Yes. But, you should scrub off the olive oil, let the pan dry
> completely, and then put on the coating of lard.
Do you think I can use dishes soap and then dry over the fire, and then
bake?
Dish soap will work. And, I would dry it in the oven, not on the top
burner. I dont know why. It just seems like a better idea.
So, I first wash with dish soap, then I dry in the oven, then I put lard
and then I bake it again at 350F. Am I right?
And sorry for all these questions🙂
--
Kisses
Pandora
That's correct. Let the pan cool off a bit before applying the lard.

Report
MJB
Archived post

18 October 2007, 18:57 UTC #15

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Quoted message said:
Quoted message said:

Dish soap will work. And, I would dry it in the oven, not on the top
burner. I dont know why. It just seems like a better idea.
So, I first wash with dish soap, then I dry in the oven, then I put lard
and then I bake it again at 350F. Am I right?
And sorry for all these questions🙂
I did my new cast iron pan using bacon grease and these basic directions:
http://www.kitchenemporium.com/info/castiron.html
Details vary, but that site gives as complete a guide for the care and
feeding of cast iron as I've seen.
Good luck. Just remember that if it rusts, you did it wrong.
MJB

Report
Pandora
Archived post

18 October 2007, 19:03 UTC #16

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
CUT
Quoted message said:
>>>> You're supposed to bake the pan in the oven at 350 F for about an
>>>> hour. I have found that if I use oil, the surface is sticky. That's
>>>> why lard (lardo ?) is a better idea.
>>>
>>> Do you think I could repeat this operation before using it the second
>>> time?
>>>
>>> --
>>> Kisses
>>> Pandora
>>
>> Yes. But, you should scrub off the olive oil, let the pan dry
>> completely, and then put on the coating of lard.
>
> Do you think I can use dishes soap and then dry over the fire, and then
> bake?
Dish soap will work. And, I would dry it in the oven, not on the top
burner. I dont know why. It just seems like a better idea.
So, I first wash with dish soap, then I dry in the oven, then I put lard
and then I bake it again at 350F. Am I right?
And sorry for all these questions🙂
--
Kisses
Pandora
That's correct. Let the pan cool off a bit before applying the lard.
Thank you very much . I will do like you say.
--
Kisses
Pandora

Report
Pandora
Archived post

18 October 2007, 19:11 UTC #17

"MJB" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Quoted message said:
>
Dish soap will work. And, I would dry it in the oven, not on the top
burner. I dont know why. It just seems like a better idea.
So, I first wash with dish soap, then I dry in the oven, then I put lard
and then I bake it again at 350F. Am I right?
And sorry for all these questions🙂
I did my new cast iron pan using bacon grease and these basic directions:
http://www.kitchenemporium.com/info/castiron.html
Details vary, but that site gives as complete a guide for the care and
feeding of cast iron as I've seen.
Good luck. Just remember that if it rusts, you did it wrong.
MJB
Ohhh! Very, very interesting! Thank you. But I haven't understood a thing.
They say to repeat the operations many times (if is possible)...but many
times in a day (before you use it the first time), or many times after the
first use?
--
Kisses
Pandora

Report
JoeSpareBedroom
Archived post

18 October 2007, 19:21 UTC #18

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"MJB" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
>>
> Dish soap will work. And, I would dry it in the oven, not on the top
> burner. I dont know why. It just seems like a better idea.
So, I first wash with dish soap, then I dry in the oven, then I put lard
and then I bake it again at 350F. Am I right?
And sorry for all these questions🙂
I did my new cast iron pan using bacon grease and these basic directions:
http://www.kitchenemporium.com/info/castiron.html
Details vary, but that site gives as complete a guide for the care and
feeding of cast iron as I've seen.
Good luck. Just remember that if it rusts, you did it wrong.
MJB
Ohhh! Very, very interesting! Thank you. But I haven't understood a thing.
They say to repeat the operations many times (if is possible)...but many
times in a day (before you use it the first time), or many times after the
first use?
--
Kisses
Pandora
If you're using lard or bacon fat, once is fine, twice is better. More than
that - I don't know. I've never found a need for doing it more than twice.

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MJB
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18 October 2007, 19:40 UTC #19

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Quoted message said:
Quoted message said:
I did my new cast iron pan using bacon grease and these basic directions:
http://www.kitchenemporium.com/info/castiron.html
Details vary, but that site gives as complete a guide for the care and
feeding of cast iron as I've seen.
Good luck. Just remember that if it rusts, you did it wrong.
MJB
Ohhh! Very, very interesting! Thank you. But I haven't understood a thing.
They say to repeat the operations many times (if is possible)...but many
times in a day (before you use it the first time), or many times after the
first use?
I've typically seasoned a new 'grey' pan three or four times before I've put
it on the stove-top. And even then I've restricted it to frying bacon or
sausage or foods the require a lot of fat for quite awhile, at least until I
see the build-up of the black patina and smooth surface that indicates the
seasoning is working. I've even seen instructions for seasoning cast iron
that involve filling the pan with a layer of grease and then leaving it in a
low oven (200 to 250 degrees) overnight. I've never done that before - but
I have seen similar instructions.
My 'big' cast iron pan is an ancient one that belonged to my late
grandmother. And it is so well seasoned as to be perfectly smooth and so
black as to appear enameled. So getting to a proper level of seasoning can
take quite literally years of use.
MJB

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Pandora
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18 October 2007, 19:42 UTC #20

"JoeSpareBedroom" <[email hidden]> ha scritto nel messaggio
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>>>
>> Dish soap will work. And, I would dry it in the oven, not on the top
>> burner. I dont know why. It just seems like a better idea.
>
> So, I first wash with dish soap, then I dry in the oven, then I put
> lard and then I bake it again at 350F. Am I right?
> And sorry for all these questions🙂
>
I did my new cast iron pan using bacon grease and these basic
directions:
http://www.kitchenemporium.com/info/castiron.html
Details vary, but that site gives as complete a guide for the care and
feeding of cast iron as I've seen.
Good luck. Just remember that if it rusts, you did it wrong.
MJB
Ohhh! Very, very interesting! Thank you. But I haven't understood a
thing. They say to repeat the operations many times (if is
possible)...but many times in a day (before you use it the first time),
or many times after the first use?
--
Kisses
Pandora
If you're using lard or bacon fat, once is fine, twice is better. More
than that - I don't know. I've never found a need for doing it more than
twice.
Also because it would be a waste of electric energy, for not speaking of
coasts 🙂
Thank you
--
Kisses
Pandora

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