Got my bottle of flaxseed oil from whole foods. 20 bucks for a 24 oz. bottle. Hopefully that will be enough. I have six skillets to do, but am going to do one all the way through before I do the others. [Reply]
Originally Posted by Fire Me Boy!:
For seasoning, I still haven't done this, but according to Cook's Illustrated, this is the ultimate way to season a cast iron pan. It'll take some time, but you'll be rewarded.
From a recent edition of Cooks Illustrated (please pardon any typos - I had to re-type it from the magazine):
Looks like you only need 1 tablespoon per seasoning session, so five to six tablespoons per pan, so I should have enough flaxseed oil.
Getting ready to strip my first skillet. Will post some pics of the process. Wish me luck guys! [Reply]
Originally Posted by Fire Me Boy!:
Did you read the post I made? The guys at Cook's Illustrated actually recommend it before doing the flaxseed seasoning. Those guys know their shit and are famously well-researched and practiced.
They admit they know nothing about non-Yankee cooking. Hell, they add liquid smoke to recipes. Did you see the episode where they were trying to smoke a pork butt? Ridiculous. [Reply]
Okay, the project is underway. Attached are four pics:
1. The pan starting out.
2. The pan after 30 minutes of easy off and being scrubbed out with hot soapy water.
3. The pan after being in a 200 degree oven for 15 minutes.
4. The pan after the flaxseed oil coating, right before going into the oven.
It is in the oven now, will report back later on tonight how the first coat went!
Very light coat of Flaxseed oil, and the oil is not very dark. Will see how it turns out after the oven.
The hour in the oven is done. Oven is off, time for the two hour cool-down.
FYI, the oven smoked pretty good for the first 10-15 minutes, but did not smoke at all after that. I turned on our attic fan since it was relatively warm outside, so that helped quite a bit. [Reply]
Just took the cast iron out of the oven, still a little warm, but it has been in the turned off oven for over two hours. Not as dark as a fully seasoned skillet, but the surface sure does feel smooth. I think after four more rounds of seasoning, all is going to be good. Here is a pic.
Will probably try to do round 2 of seasoning on Tuesday when I get home from work.
Originally Posted by Fire Me Boy!:
For seasoning, I still haven't done this, but according to Cook's Illustrated, this is the ultimate way to season a cast iron pan. It'll take some time, but you'll be rewarded.
From a recent edition of Cooks Illustrated (please pardon any typos - I had to re-type it from the magazine):
I am on round four of the above method. The only thing I did different is put my pan in the oven while self cleaning. When finished the thing looked like I had sand blasted it. Right now I can't believe how great it looks. A hard shinny glass like finish. I can't wait to try it out. Two more rounds to go. [Reply]
Originally Posted by jet62:
I am on round four of the above method. The only thing I did different is put my pan in the oven while self cleaning. When finished the thing looked like I had sand blasted it. Right now I can't believe how great it looks. A hard shinny glass like finish. I can't wait to try it out. Two more rounds to go.
Awesome! After one coat, my pan feels very smooth, can't wait to do another round tomorrow night.
Did you use your pan at all between rounds? Or are you waiting till all of the seasoning is done? I am trying to wait till I get the pan all the way done, but I am anxious to try it out as well. [Reply]
Originally Posted by mnchiefsguy:
Awesome! After one coat, my pan feels very smooth, can't wait to do another round tomorrow night.
Did you use your pan at all between rounds? Or are you waiting till all of the seasoning is done? I am trying to wait till I get the pan all the way done, but I am anxious to try it out as well.
I didn't use it between rounds. It's hard not to though. I noticed where some of the oil dripped in the oven onto the porcelain oven bottom, it made the same shinny coating. I need new grates for my grill and I am thinking about doing this to them too. The Weber porcelain coated ones. The things always rust out in a few years. Maybe this will prevent that. [Reply]
