Cast-iron fry pans need love

The Union-Leader ^ | Dec. 14, 2008 | JOHN HARRIGAN

[codercpc]

I mentioned (to quite a few people LOL) that there was a new recipe I wanted to try but I needed to buy a cast iron skillet first. I am hoping that it will be under the Christmas Tree next week.

When I was younger, that was the only type of pan my parents had, but for some reason, in 20 years of marriage I have never owned one. Can someone give me the 101 on how to "treat" or "season" the pan before the first use? How do I transition from the brand new, store bought, cast iron skillet to the pan I want to use?

[cantfindagoodscreenname]

I wish I could help you find a pan. I think I got mine at Walmart, but it was more than 15 years ago.

[heartwood]

Your dear ones may just buy you a black pre-seasoned skillet as these are now available - but if not:

Scrub pan with steel wool to remove wax coating.

Coat inside of pan with a tablespoon of oil. Some say crisco. some say lard or bacon grease, then you won’t get a stickiness like you might with a vegetable fat. Anyway, place greased pan in 300 degree oven for about 3 hours. let cool and wipe clean.

It takes time to develop seasoning and for the pan to turn black. until it does, you may want to repeat the seasoning process a few times between recipes. I have a cast iron corn bread pan with individual corn ear-shaped depressions and it’s still not black because I don’t use it enough. Still sticks. Catch 22. Using your skillet for omelettes, grilled cheese sandwiches, panini, french toast is a good way to season it through use. Mushrooms and bacon leave sticky residue, not so great for a new-ish pan although a seasoned one can take it. Scrambled eggs, not a good choice.

[js1138]

A steel pan is best for omelets. Same seasoning required, but even more prone to rust.

http://forums.egullet.org/index.php?s=7ec41ca68298ceed917c168d4d5b6629&showtopic=111100

[codercpc]

Thank You, hopefully I will use these hints next week!

[JustaDumbBlonde]

"I like to put some honey in the batter."

Approximately how much do you add?

[gridlock]

Many years ago my dad & (now ex) wife...

Is it any wonder?

[Octar]

Approximately how much do you add?

About a mouthful.

Seriously, about a tablespoon in the batter for the 9" skillet.

[Marie Antoinette]

One thing no one has mentioned is that you must wipe off all the excess oil. If you don’t it will pool in the bottom of the pan and become gummy and RANCID.

If you use a saturated fat like bacon grease or lard or coconut oil, it won't get gummy. The polyunsaturates (liquid veg oils) are the ones that get gummy.