I think i started with 80 to nock the high spots down good, then finished up with 120. I'm not sure the 120 was even needed using the random orbit sander.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2337938 12/19/1705:43 PM12/19/1705:43 PM
"After all, it is not the killing that brings satisfaction; it is the contest of skill and cunning. The true hunter counts his achievement in proportion to the effort involved and the fairness of the sport." Dr. Saxton Pope
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2337943 12/19/1705:44 PM12/19/1705:44 PM
I use all my wifes grandmothers skillets for cornbread, biscuits, etc. Weve had them for nearly 20yrs and theyve never been washed. Greased before use, rinsed after and then air dried before storing.
A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed.
Re: Seasoning a cast iron skillet
[Re: XVIII]
#2338115 12/20/1703:36 AM12/20/1703:36 AM
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?
All the labor of man is for his mouth, and yet the appetite is not filled.
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?
What do you mean? I just blacken the fish, wipe out the excess oil and grime with a paper towel after it's cooled, and then store.
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?
That should be all you need to do PCP.
"In time of war, send me all the Alabamians you can get, but in time of peace, for Lord's sake, send them to somebody else." General Edward H. Plummer
"Blessed are those who, in the face of death, think only about the front sight." Jeff Cooper
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?
What do you mean? I just blacken the fish, wipe out the excess oil and grime with a paper towel after it's cooled, and then store.
There's not any oil left except a little on the surface when I finish cooking them. I turn the cooker as hot as it will get and cook the fish about 90 seconds on each side. That cooks all the oil out of my seasoned skillet, and it will rust overnight even if I put oil back on the surface after cleaning. I just set aside one skillet for this use and have given up on keeping it seasoned. Just wondering if there is a better way.
All the labor of man is for his mouth, and yet the appetite is not filled.
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?
What do you mean? I just blacken the fish, wipe out the excess oil and grime with a paper towel after it's cooled, and then store.
There's not any oil left except a little on the surface when I finish cooking them. I turn the cooker as hot as it will get and cook the fish about 90 seconds on each side. That cooks all the oil out of my seasoned skillet, and it will rust overnight even if I put oil back on the surface after cleaning. I just set aside one skillet for this use and have given up on keeping it seasoned. Just wondering if there is a better way.
I don't have that problem, but I also don't blacken my fish on an open flame as high as it'll go. I get it smoking hot and keep it hot, but not that high.
What do you guys do with a cast iron skillet that you use to blacken fish? That's become my main way to cook bass on the fish cooker, but it gets so hot that all of the oil cooks out of the skillet. I've given up on keeping that skillet seasoned and just rub a little oil on it after using. Is there a better way?
What do you mean? I just blacken the fish, wipe out the excess oil and grime with a paper towel after it's cooled, and then store.
That's pretty much what I do too.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2338191 12/20/1704:49 AM12/20/1704:49 AM
Make sure that you heat the pan up slowly, instead of just throwing it straight to hot. Cast iron gets hot and stays hot, it's easier to control it if you go slowly. Might help with the oil cooking out.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2338210 12/20/1704:59 AM12/20/1704:59 AM
but once we attempted to take it out of the pan, it stuck to the bottom awful.
it's Ok to use Pam in cast iron; i've restored almost 10 cast iron pieces so far in the last few weeks & i've yet to have cornbread stick in any of them; i spray Pam in the middle & use 3 tablespoons of vegetable oil & it works like a champ ... some i've restored have slick surfaces & some (like an old Birmingham Stove & Range skillet) are rough as a cob; either way, for cornbread, they've all been non-stick ...
regarding seasoning, i've used this guy's video & it has worked wonderfully ... on vintage/used skillets, i've done the oven self clean for 2 hrs (vs the 1 hr he recommends on new skillets) ... even on new cast iron, he does the oven self clean & then re-seasons w/Crisco ... i've found Crisco to be the best to use b/c it's a paste & it's much easier to apply w/than an oil is ... i've used the cup brush on some skillets, but honestly i don't think the bottom has to be uber-slick unless you're wanting to get to egg cooking a lot quicker ... hope this helps; this guy has several other videos on restoring/re-seasoning/cooking on cast iron & i've found them all very well-done ... also listen to Irishguy - he's the man!
Last edited by BamaGuitarDude; 12/20/1705:28 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2338211 12/20/1705:00 AM12/20/1705:00 AM
I have always been told to build a small fire. Throw the skillet in the fire, then add wood until you got a good camp fire. Drink about 6 beers while keeping the fire going. Leave skillet in the fire overnight, and pull it out the next morning. Wash with soap and water and then put some cooking oil on it. It will be ready to go. Done this a couple times.
Re: Seasoning a cast iron skillet
[Re: jono23]
#2338215 12/20/1705:03 AM12/20/1705:03 AM
Got mine too hot on the egg and might of left it outside several years ago. Cleaned it up. Crisco, oven at 350 for an hour, cool down in oven. I probably did this 10 nights in a row before using it again. No problems now.
I wipe it down when done and put back on burner or in oven if it's on.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2339031 12/20/1703:25 PM12/20/1703:25 PM
Tonight was much better guys. I got home from work and re-seasoned it. I warmed it up in the oven at 200 degrees to open up the pores and then lightly coated it with Crisco and placed it in the oven at 375 for an hour. Let it cool in oven. Made some red beans and rice and then tried the cornbread for round 2. This time I put the pan in the oven while it was preheating with some vegetable oil and a little pam. I poured the batter in and 25 minutes later it was done. This time there was no sticking at all and it was fantastic. Dont know what happened last night, but its working like a charm now. Appreciate everyones help!!
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2339118 12/20/1704:19 PM12/20/1704:19 PM
Heck no ! My dad raised me with this recipe and all it calls for is Martha white corn meal, buttermilk, and oil. I could have eaten the whole pan. It had a nice crispy crust and was amazing.
Last edited by Parker243; 12/20/1704:23 PM.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2339234 12/20/1705:13 PM12/20/1705:13 PM
You did good. However you don't need vegetable oil and Pam. Pam is just vegetable oil in a spray can.
We have ditched all oils except for: Butter, Extra Virgin Olive oil, Peanut Oil, Sesame oil and Coconut Oil. Slightly different uses for each one, but for the main oil we use peanut mostly.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2339388 12/20/1708:21 PM12/20/1708:21 PM
you gotta get several coats of seasoning on it to keep it from sticking i season mine 4 or 5 times with bacon grease in an oven on 400 for two hours then let it cool off in the oven. it takes time to get a good season because you have to do it in thin coats and build it up. after you get a good base itll just get beyter with time dont ever let the oil dry up when cooking in it either
Last edited by GKelly; 12/20/1708:23 PM.
Re: Seasoning a cast iron skillet
[Re: Parker243]
#2339459 12/21/1703:01 AM12/21/1703:01 AM
Another thing that I've seen cooks recommend is keeping your cast iron in the oven, always, even if you're baking something else. They said it's like seasoning it every time you turn the oven on and just continues to make it better. I've started doing it so we will see if it makes a difference.