How to season cast iron (?)

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Re: How to season cast iron (?)

Postby DragonFire » Sun Feb 19, 2012 10:15 pm

I have decided that olive oil is the key. I used Crisco, like everyone else in my family. But stuff still stuck. Name it, and it stuck. Not bad, but still stuck. Tried olive oil, and nothing is sticking. I'm sticking (no pun intended, really!!) with olive oil from now on...or at least until it proves me wrong!!
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Re: How to season cast iron (?)

Postby Corwin C » Sun Feb 19, 2012 11:03 pm

My wife cooks almost exclusively with olive oil and she has her own pan which she has great success with. I personally have better luck with crisco/lard. Use what works.
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Re: How to season cast iron (?)

Postby TheresaD » Mon Feb 20, 2012 12:52 am

Since the topic has come up... I have a couple of skillets and a DO that need to be reseasoned. The thing I was wondering is whether or not you coat the ENTIRE piece, handle, outside, bottom, entire inside etc. I can't imagine that you would just do the inside but perhaps I'm wrong. Then again oiling the outside would probably mean that the oil on the outside would just burn once on the heat and oiling the handle would probably make it sticky or slippery...wouldn't it?? :? I've been meaning to ask this question for a while. What say you experts of CI??
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Re: How to season cast iron (?)

Postby bobhenry » Mon Feb 20, 2012 6:53 am

I coat the entire piece and simply place a cookie sheet or some foil to catch the drips.

The cooking surface inside gets a heavier coating and possible multi passes but the seasoning is your only real insurance against rust. I guess a rusty handle wouldn't be slippery but it ain't near as pretty as a coal black well seasoned piece of iron.
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