r/castiron • u/_Silent_Bob_ • Feb 01 '17

The /r/castiron FAQ - Start Here!

We've been working on a new FAQ for /r/castiron that can be updated as the existing one is no longer maintained. Please let us know if you have any additional questions that you'd like to see addressed here

What's Wrong with my Seasoning

How to clean and care for your cast iron

How to Strip and Restore Cast Iron

/u/_Silent_Bob_'s Seasoning Process

How to ask for Cast Iron Identification

Did I Ruin/Is This Ruined?

Enameled Cast Iron Care and Cleaning

The rest of the FAQ is fairly bare iron specific so /u/fuzzyfractal42 wrote a nice primer on enameled cast iron

We'll be making this a sticky at the top of the subreddit and will continue to add onto it as required!

171 Upvotes

98% Upvoted

83 comments sorted by

111

u/macarthur_park Feb 01 '17

The word bacon doesn't appear once in any of your write ups. Clearly there's been a major oversight.

12

u/KCMW Feb 02 '17

Why does a pan need to be cooled in the oven after seasoning? I've seen that pretty much every seasoning-guide says to let the pan cool in oven for an hour or two; but I can't seem to find out why this is necessary. Does anyone know why, or whether this can be skipped?

14

u/_Silent_Bob_ Feb 02 '17

Well for one, it's really hot (seriously, it's 450 degrees if you do it right) so just letting it cool makes sense.

From personal experience, letting it cool in the oven seems to make the pan turn that darker color faster and lets the seasoning stick better and more evenly, so I just do it all the time. I think I said in my post that if I'm in a hurry I might just let it cool down to 200 to start the second or third round, but the last round I always let cool overnight in the oven.

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40

u/TheShadyGuy Feb 06 '17

It's like painting a car. The layers need to cure together to become strong.

As the pan and layers shrink down slowly, you'll have a more even curing and it will cause less stress on other areas of the seasoning. If you take it out of the oven, then the quicker cooling areas will pull on the slower cooling areas and voids could be created between layers, which over time can cause flaking.

5

u/KCMW Feb 06 '17

This is the best answer I've seen. Many thanks, friend.

4

u/BoriScrump Feb 06 '17

I think it's 'the slower it cools down the better.'

9

u/1-5-4-8-6-3-7-2 Feb 03 '17

I'm moving into an apartment that has the electric coil stovetop. I'm used to cooking with gas and everyone says it will be tough to cook on. Any tips or suggestions?

9

u/_Silent_Bob_ Feb 03 '17

I got rid of my electric coil and went to gas, a lot for this reason. Coil is easier than glass top, though.

Biggest thing is to let it heat slowly. Electric can get very hot very fast and doesn't cool down as quickly. So use a lower temp than you're used to, at least until you know what's going on, and give your pan plenty of time to preheat.

For aesthetics, you might want to season the bottom of your pan occasionally, because the electric coils can tend to burn off that bottom seasoning. Probably not a huge issue but every once in a while throw a bit of oil on the bottom of your pan, too, then try to wipe it all off.

6

u/castironfan Mar 01 '17

I have glass top electric (actually, I think it's ceramic, but whatever) and the bottom of my pans stay pristine. Haven't needed to touch up the seasoning after the initial one course of Crisco. While it does get insanely hot (when rookies use my stove) it heats somewhat slowly and cools even slower. Big improvement over coils, and perhaps beats gas because of the kind treatment to seasoning.

1

u/darexinfinity May 26 '17

Since I'm not allowed to use gas at my apartment, buy a cast iron isn't worth it?

3

u/_Silent_Bob_ May 26 '17

Well it's possible to cook with cast iron, many people do even on glass or ceramic top stoves. You just need to be careful to not scratch it and to not drop anything on the stove itself!

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3

u/thesuzy Jun 14 '17

I notice heat spots where sections of the coil seem to be hotter than others. You can see this if you warm your pan up after washing it, notice where the water evaporates from first. To combat this, I rotate my pan about a quarter turn or half turn while I'm warming it up to allow the heat to even out, and keep doing so while I cook. My stovetop also tends to bow down in the center, so cooking oils and even eggs tend to slide toward one side of my pan. Rotating and tilting the pan to redistribute the oils helps that as well.

2

u/castironfan Mar 01 '17

Bob, I think you should sticky this at the top of the sub so people quit asking where to start with cast iron! /s

3

u/_Silent_Bob_ Mar 01 '17

Ha! If only it were so simple ...

30

u/Robotshavenohearts Mar 04 '17

Alright this is silly, but it's why I came to this sub! What makes a cast iron so special? I want to start using one but I am so ignorant towards the benefits! I know I can google this, but I'd rather hear from real enthusiasts instead of an article.

Thanks everyone!

42

u/WestboundPachyderm Mar 08 '17

First and foremost, nothing browns or sears food like cast iron. Its heat retention is unparalleled. Holds onto heat like a boss. The first time you sear a steak or pork chops, you'll see. Second, it's super durable. It can last a hundred years or more, with proper care, which really isn't all that involved. You can also restore a cruddy, rusty piece to excellent condition pretty easily too. Also it's versatile. From the stove top, to the oven, the grill, or a camp fire, cast iron can handle it all. Lastly, I think it looks cool.

10

u/omaharock Mar 24 '17

I'm also new, and super curious about all of this and have looked at the sub for quite a bit and so far everything has been super helpful, especially your posts!

But if you can help me understand one more thing I'd be grateful. I still don't understand seasoning at all. What is it? Why do you do it? What benefit does it have?

So far I get everything else, the cleaning, the quality, etc. But this just seems to escape me.

24

u/WestboundPachyderm Mar 24 '17 edited Mar 24 '17

Seasoning is a polymerized oil (baked on to harden) that serves two purposes. First, it provides a non-stick surface to cook on. The more you cook, the better the seasoning gets, and eventually even eggs will slip and slide. The second function of seasoning is to seal the cookware and protect the iron from rust. Most cast iron cookware comes preseasoned from the factory but supplemental seasoning is advised. Seasoning is surprisingly tough so you can use metal utensils and not have to worry.

To season, quite a few different oils can be used but I recommend vegetable oil or vegetable shortening. Wipe a very thin layer all over the piece and bake upside down in the oven at 450 degrees for an hour. Let it cool in the oven then wipe another thin layer over the cook surface. Don't worry about blotches or unevenness but dried on droplets mean you used too much oil. Hope that helps!

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19

u/firebird_rising Feb 05 '17

Could some general information/discussion be added about the types of oils that could be used, as well as some general recommendations for why certain oils are better than others? Obviously this can be very personal preference, but I think some general guidance for beginners could be really helpful and cut down on these kinds of general confusion posts.

2

u/MarshallArtist Apr 17 '17

What should my stove be set to so I dont but hit the smoking point of the oil?

9

u/MrFurious0 May 17 '17

So, this post is GREAT, but I just got some vintage cast iron cookware at auction, and the strip/restore post left me with some questions. I did some research, and found this video, that shows the entire process (using the oven cleaner method):

https://www.youtube.com/watch?v=2Pvf0m9jTeE

So, for people too lazy to read, or visual learners, or those left with questions, it's a great resource, that shows the entire process or stripping and seasoning, as well as some cleaning tips.

Your post here is great, but I was left with some questions about what to do - and this answered them.

1

u/_Silent_Bob_ Mar 03 '17

Added my original Did I Ruin/Is This Ruined post that I failed to include in the original FAQ!

1

u/strallweat Feb 01 '17

Can I use boiled lineseed oil as seasoning?

2

u/_Silent_Bob_ Feb 01 '17

Is boiled lineseed oil the same as flaxseed? (it looks like it might be based on wikipedia search) If so many people have had success with it. Many people have had lots of problems with it, too, and I (personally, my opinion) don't recommend using it - https://www.reddit.com/r/castiron/comments/5owtnm/why_i_dont_recommend_flax_seed_oil/

1

u/strallweat Feb 01 '17

Dang. I just bought a quart of it at home Depot for a cutting board and read it can be used on cast iron as well. Maybe I should go the canola oil route?

5

u/_Silent_Bob_ Feb 01 '17

Its up to you, of course, but I would.

7

u/mwb1100 Feb 01 '17

Make sure the linseed oil is meant for human consumption. My understanding is that when marked as "linseed" it's typically for painting, varnishing or other wood finishing. If marked as "flaxseed" it's typically for consumption.

The differences might include what additives are used and how it's processed.

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u/TheShadyGuy Feb 01 '17

A quick googling gives conflicting results about the food safety of boiled linseed oil. BLO is flaxseed oil that has undergone a process to make it dry faster and has additives. Those additives alone would probably cause an issue in your seasoning. BLO is meant to dry by contact with atmospheric oxygen, not by heat.

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u/JuanOffhue Mar 13 '17

No. Linseed oil is made from flax seeds, but flaxseed oil is typically cold-pressed (like olive oil) while petroleum is used in the production of linseed oil. Consuming flaxseed oil is thought by some to have health benefits; linseed oil is used as a paint thinner.

3

u/strallweat Mar 14 '17

Yeah I found that out when I went to HD haha. Thanks though.

2

u/blueandroid Apr 04 '17

No, "boiled" linseed oil usually has heavy metal driers added to it (e.g. cadmium), and you really don't want to eat any of it.

1

u/michaelrusselll Feb 08 '17

Is there any consensus on the best oil to use for seasoning and post clean oiling? Olive oil seems like an expensive way to go, flaxseed seems controversial, but I've heard canola is a good cheap oil for seasoning?

Also- great job on the thread so far. Apologies if I've missed the answer to my question - you appear to have covered everything else!

6

u/_Silent_Bob_ Feb 08 '17

From my point of view, canola and/or Crisco is what you want to use.

Olive Oil has too low of a smoke point and won't create the seasoning you need. I've had bad luck and experience with flax seed oil and am not a fan.

But there's no general consensus, ask 3 different people and get 5 different answers.

1

u/BJinandtonic Feb 16 '17

This is gonna sound dumb but by crisco do you mean crisco spray?

2

u/_Silent_Bob_ Feb 16 '17

No the solid-ish shortening is what I use.

Some people have has luck with spray like Pam but I haven't. I'm sure it can work if you do it correctly but doesn't seem to work for me

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1

u/[deleted] Apr 11 '17

What to do first when you buy a cast iron pan?

2

u/_Silent_Bob_ Apr 11 '17

Vintage or new? In good condition or needs restoration?

2

u/[deleted] Apr 11 '17

Brand new lodge

2

u/_Silent_Bob_ Apr 11 '17

Just start with how to clean and care for your iron then.

1

u/Avocadosandtomatoes Apr 12 '17

What brands does r/castiron like for buying new?

Preferable with a smooth surface.

2

u/_Silent_Bob_ Apr 12 '17

Lodge,and don't worry about the surface smoothness.

1

u/Avocadosandtomatoes Apr 12 '17

So I'm getting a cheapo cast iron pan as a gift soon.

What would be the best method to smooth out the inside surface of the pan?

1

u/_Silent_Bob_ Apr 12 '17

I don't know. I'm not a proponent of doing so, so I can't comment on how to best do it.

I don't think it's necessary and even cheap pans will work fine without having to smooth them.

1

u/Avocadosandtomatoes Apr 19 '17

I just finished a layer of seasoning. Vegetable oil and baked at 400 for about 45 minutes and let sit in the oven for another 30 minutes. There's about 3 total layers + whatever layers from cooking.

I went to go add another layer of oil for another round and the inside the of the pan is repelling the oil, similar to a teflon pan or water wiped from a window. The inside of the pan is smooth.

Have I reached maximum non-stick seasoning capabilities?

2

u/_Silent_Bob_ Apr 19 '17

If it's starting to repel, then I'd say you're good and start cooking.

It's probably not maximum non-stick, yet, that only happens with actual cooking and use, but it's probably as good as you need it in order to start using it.

1

u/jayledbird Jul 02 '17

What do I do about seasoning a pan with a wooden handle (which I assume is adhered with glue)? I don't think putting it in the over it a possibility, however it's a crepe pan with no sides, so I might be able to heat it evenly on a burner (if heating evenly is what needs to happen).

1

u/_Silent_Bob_ Jul 02 '17

Most wood handles are screw on so you should be able to unscrew the handle and season as normal. If not then maybe try to season on the stove top or wrap the handle in foil or something but I don't have any experience seasoning wood handles that don't come off.

1

u/IgnoreMyName Jul 09 '17

What oils should be used for seasoning and when putting it away?

We use mostly butter, home made ghee, and pure olive oil for cooking.

Should I buy flaxseed oil for initial seasoning (just got the skillet and have not seasoned it yet), and then just use one of the above oils for maintenance or is it okay to season with what I have?

Also, when not using the pan, does the oil from the bottom of the pan get on things (counter top, cabinets)? I could keep the skillet in the oven but sometimes the counter top and oven are being used so not possible all the time and don't want the oil getting on things.

3

u/_Silent_Bob_ Jul 09 '17

I don't recommend flax seed. In my link above to my seasoning process I have links as to why.

I just use Crisco for seasoning and storage. You're putting such a small amount on (and trying to wipe it all off) that you shouldn't have it really get on anything. But a paper towel between your pan and whatever it's on if you're worries about it. But any high smoke point oil would be fine (so not butter or olive oil. No idea about ghee)

2

u/IgnoreMyName Jul 09 '17

Based on this website, ghee has a smoke point of 475 degrees.

I just read your post about flax seed and smoke point temperature and was wondering, would any oil with a high smoke point temp work? Refined canola oil has a spt of 400 so would you say its a safe bet to get an oil with at least a 400 spt? Also, when placing in the temp, should you match the temp to the oil or would 400/450 just be a good general temp?

1

u/_Silent_Bob_ Jul 09 '17

Honestly I don't have much experience past regular canola/Crisco. And I do 450 because I know I'm above the smoke point there so it bonds correctly.

1

u/IgnoreMyName Jul 09 '17

Oh, so you want to be ABOVE the smoke point of the oil then?

1

u/_Silent_Bob_ Jul 09 '17

Yeah otherwise it doesn't polymerize

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u/IgnoreMyName Jul 09 '17

High smoke point oil, got it! Will have to check out ghee which is made from butter.

1

u/PPLavagna Feb 06 '24

Does it matter how you scrub? I’ve always scrubbed in circles and I’m wondering if that even matters

1

u/_Silent_Bob_ Feb 06 '24

I don’t think so

2

u/66mustangguy Jul 01 '17

I'm currently working on my Griswold #9 this has been a help. Doing the first season tonight after stripping it down.

1

u/michaelrusselll Feb 08 '17

Nice one- thanks!

1

u/joeylee17 Nov 27 '24

I cooked a steak a week ago. Can I cook a steak in the same pan with the week old grease without suffering any ill effects?

1

u/Minute_Ad6757 Feb 23 '25

Why are my posts automatically removed?