How Does One Season (or Reseason) and Care for Cast Iron Skillets (Obvious Vanity)

Self | 12/20/02 | Enough_Deceit

[OKSooner]

Olive oil or peanut oil are best. My one skillet has improved a great deal since I've been cooking in it some with olive oil, because of my wife's influence.

Never had a sanitation problem. The important thing is to NOT use salted oil/fat of any kind to condition a skillet.

[mhking]

Bump for later care and feeding...

[RonF]

Our Council's summer camps coat their DO's with mineral oil at the end of summer before they're stored away. When we come back 44 weeks later to use them again they're fine, and the oil seems to cause no problem.

[RonF]

Hate to tell you this, but although they're based in Utah, MACA opened up a foundry in India. They have a lengthy explanation for this, but here's the core:

For a number of years all MACA Dutch ovens were cast in the Springville foundry. In the late 1990’s the owners could see two things happening with their foundry business. First, the cost of manufacturing Dutch ovens was getting so high that few people could afford their quality ovens. Second, their foundry was not able to handle the increasing demand for orders of industrial castings and Dutch oven castings.

After much consideration a decision was made to create a sister company and build a new foundry in India. The following is MACA’s press release concerning their new India operations:

“MACA has recently added a sister company. Located near Calcutta India, and named CRESMAC Calcutta, it is another high quality foundry in the tradition of MACA Supply Company.”

Given that their products are already higher cost than Lodge, I guess they had a problem. All I know about their products is what's on the link.

[Unknown Freeper]

I have an 8" and a 15" Lodge. This thread is great. Where were all of you when I got mine? lol. Of course, I just called up the relatives for the tips.

Everyone should suggest the best things to cook in a cast iron pan. Real cornbread is number one for me.

[OKSooner]

Oh well...

[GailA]

Don't make cherry cobbler in them either. My mom did and it left a funky metal taste in the cobbler. ALWAYS keep them dry when not in use.

[Unknown Freeper]

bump

[MadelineZapeezda]

Griswolds are the most collectible, I hear. I have the old cornbread one.

[MadelineZapeezda]

Try these links for recipes and care:

Dutchoven cookware

Chuck wagon diner

Southern food

[js1138]

Don't make cherry cobbler in them either.

All fruits have some acid, which dissolves or reacts with iron. Stick with roasting and frying.

[Arkansawyer]

I was an Eagle Scout. Made the trip to Sommers when I was 14, which was 36 years ago. Quite an impressive time. I have made several trips back to the boundary waters and further north since reaching adulthood.

[FreedomFarmer]

Head up to White Cloud, Kansas, or Sparks, Kansas on Labor Day or Memorial Day weekend for the largest flea market in the world.

(I know, some a@@hole promoter will say 'his' is larger..)

They hold the flea market twice a year, and you won't believe the quanity, quality, or the crowds.
I've put together SETS of cast iron by Waggoner and Griswold for under $40 by strolling the dealers tables.

The shock of seeing over 100 thousand CASH spending shoppers on a 1 street town twice a year, is a Capitalists' Dream come true.

[FreedomFarmer]

Thanks for the link.
I've got over 100lbs of unsalted lard on hand, and more hogs to butcher. Now I've got a place to trade it.

[OKSooner]

Well, thank you sir, I'll look into it.

[RonF]

Ponts further north, eh? Ever gone out of Atikokan?

[tet68]

Hard to beat that big green egg!
I like to smoke cobia in mine!

I like to make a potroast with potatoes and carrots and onions sometimes when we are in camp hunting, dig a hole, build a fire in it, then wrap the DO in foil,(you don't have to but it's easier) then heap the coals over it and bury the whole thing under a couple inches of dirt, come back the next afternoon from hunting and dinner is ready, you can cut it with a fork!
Dump cake works good too.

One thing I did with my ovens was to coat the rims with valve grinding compound, put the lids on then set them on the drill press with a little hook through the lid handle on slow speed for an hour or two, really makes a difference
keeping the heat and steam in.

Dang, now I'm hungry again.

Oh, we always use crisco to reseason and we do it on the Kamado!

[Ditter]

You are the first person to mention Griswold. They haven't been made since 1957 but can be bought on e-bay & found in antique stores. They are great.

The advice here has all been good. It has been mentioned that you don't cook with tomatoes, also iron pots are not bean pots either. I am careful to only fry or roast in mine. I don't cook anything that needs water added to it like stew. They can be washed with soap after they have built up a good finish but do not soak or put away wet. Heat on stove after washing & oil before putting away is a good plan but not absolutely necessary if you only fry.

[Ditter]

Sorry I meant to include your name on post #78.

[Professional]

It's the season to reseason cast iron skillets, fall la la la la la lah.