rico Posted September 16, 2018 Report Share Posted September 16, 2018 Bought a couple of cast iron skillets about 3 years ago at a garage sale. Me and the little lady have tried everything that we have read on the net, facebook, etc. Reaching out to you guys to find a good way to "season" them that we haven't already tried yet. Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted September 16, 2018 Report Share Posted September 16, 2018 I have had the best luck using clarified butter. I make mine with unsalted butter cooked on low in a crock pot for 2-3 hours then scoop the junk off the top and filter with cheesecloth. I cook with it too. It has a high smoke point so wont burn easily. Coat the skillet and in the oven at 225 with bottom facing up for 3 hours or so. Then let cool on the stove. Wipe off excess. I use a paper towel. Or fatty bacon cooked low and follow same oven procedure. I dont recommend eating them when sober but a Big AZ cheeseburger from the gas station will put a nice sheen on the pan for a bit. An accidental discovery. I also dont clean with hot soapy water. The heat will expand the pores in the metal and soap will strip the seasoning off. 2 Quote Link to comment Share on other sites More sharing options...
milehiiu Posted September 16, 2018 Report Share Posted September 16, 2018 To season a cast iron skillet. Three easy steps: 1) Wash thoroughly and dry. 2) Coat with a thin layer of vegetable oil. 3) Bake in an oven on middle rack at 350 degrees for 1 hour. 1 Quote Link to comment Share on other sites More sharing options...
rico Posted September 16, 2018 Author Report Share Posted September 16, 2018 Thanks fellas. 1 Quote Link to comment Share on other sites More sharing options...
Leathernecks Posted September 17, 2018 Report Share Posted September 17, 2018 I don't have any tips on seasoning them, but I do have a tip for cooking the best steak you'll ever have on them. Crank the stove as hot as you can get it, dry the steak, and season it with a little vegetable oil and steak seasoning. I like the finer ground seasonings for cooking this way because the courser ground Canadian seasonings can burn. With a little oil smoking in the pan, pop the steak in. Flip after a couple minutes. When the temp is about 120, cut up some butter and toss it around the steak. When the butter is starting to pop, lift the steak, swirl the butter and set the steak back in the sizzling butter. Then tilt the skillet and spoon the butter over the steak for about 20-30 seconds. If the steak has a strip of fat on it, pick up the steak and sit it on the strip of fat for about 30 seconds to really crisp that up too. Unbelievable steak. Way better than anything you can cook on a grill. Quote Link to comment Share on other sites More sharing options...
milehiiu Posted September 17, 2018 Report Share Posted September 17, 2018 12 hours ago, Leathernecks said: I don't have any tips on seasoning them, but I do have a tip for cooking the best steak you'll ever have on them. Crank the stove as hot as you can get it, dry the steak, and season it with a little vegetable oil and steak seasoning. I like the finer ground seasonings for cooking this way because the courser ground Canadian seasonings can burn. With a little oil smoking in the pan, pop the steak in. Flip after a couple minutes. When the temp is about 120, cut up some butter and toss it around the steak. When the butter is starting to pop, lift the steak, swirl the butter and set the steak back in the sizzling butter. Then tilt the skillet and spoon the butter over the steak for about 20-30 seconds. If the steak has a strip of fat on it, pick up the steak and sit it on the strip of fat for about 30 seconds to really crisp that up too. Unbelievable steak. Way better than anything you can cook on a grill. Leather. I have used Ramsey's method. Mostly in the winter when the temps are cold outside. I take the steak out of the fridge, and season it simply with salt and pepper, and let it come to room temperature before cooking. I augment Ramsey's style with two sprigs of rosemary, and one to two jalapenos sliced into rings. Place the rosemary on top of the steak, and baste with a combination of butter and the jalapenos. Quote Link to comment Share on other sites More sharing options...
rico Posted September 17, 2018 Author Report Share Posted September 17, 2018 I guess this is morphing into a recipe thread!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Leathernecks Posted September 18, 2018 Report Share Posted September 18, 2018 11 hours ago, milehiiu said: Leather. I have used Ramsey's method. Mostly in the winter when the temps are cold outside. I take the steak out of the fridge, and season it simply with salt and pepper, and let it come to room temperature before cooking. I augment Ramsey's style with two sprigs of rosemary, and one to two jalapenos sliced into rings. Place the rosemary on top of the steak, and baste with a combination of butter and the jalapenos. Sounds delicious! I always want to throw some rosemary on, but I never have any on hand. Sometimes I'll use a little garlic with it too. Never thought about the jalapenos. Might have to give that a shot! Quote Link to comment Share on other sites More sharing options...
Leathernecks Posted September 18, 2018 Report Share Posted September 18, 2018 My dad has a handful of old cast iron pots and pans that he said he'd let me have once I finish renovating my house. Can't wait to get those cleaned up and seasoned to have a set of the good old ones. Quote Link to comment Share on other sites More sharing options...
MrsStoller Posted September 18, 2018 Report Share Posted September 18, 2018 My husband and his uncle love cooking with cast iron, especially over a fire during deer hunting season. I don’t attend those 😉 Anyway, saw this and figured y’all might enjoy it - http://www.gcica.org/ It’s the Griswold and Cast Iron Cookware Association, and they have a forum. 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 11, 2022 Report Share Posted November 11, 2022 (edited) I knew there was a cast iron thread somewhere, resurrection from the dead. Thinking about adding another just because I like them. Here's my setup for tonight. Prepping lunches for the next couple days and pork chops for dinner. Edited November 11, 2022 by mrflynn03 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 11, 2022 Report Share Posted November 11, 2022 Chicken sausage, poblanos, onion, mushrooms, and garlic cooked in bacon grease. One pan easy cleanup. And that's why I like my cast irons. 5 Quote Link to comment Share on other sites More sharing options...
Madison22 Posted November 12, 2022 Report Share Posted November 12, 2022 6 hours ago, mrflynn03 said: Chicken sausage, poblanos, onion, mushrooms, and garlic cooked in bacon grease. One pan easy cleanup. And that's why I like my cast irons. That's a $100 meal at a nice restaurant. Wow that looks good. Great job! 1 Quote Link to comment Share on other sites More sharing options...
mrflynn03 Posted November 12, 2022 Report Share Posted November 12, 2022 5 minutes ago, Madison22 said: That's a $100 meal at a nice restaurant. Wow that looks good. Great job! Dang. Maybe I should open up my restaurant idea. 1 Quote Link to comment Share on other sites More sharing options...
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