I googled 'seasoning iron skillet' and there are all kinds of instructions 'out there'. As I said, I am just a city transplant to the country and have had to depend on mother-in -law and friends to 'educate' me about tending livestock, gardening, canning, sewing and crocheting and cooking from scratch. And I thank them all for their patience and expertise.
There was a learning curve of course and, looking back, I am sure I was the source of politely concealed amusement at times. The most consistent response that I would receive to my questions was usually met with the question .... "You did what?" Best advice? Get how-to information before tackling something, not afterwards or in the middle of. So.. no internet 30 - 40 yrs ago, just word of mouth and sharing. The low temp and long 'bake' time was from my mother-in-law and it has worked so far for me. I am sure that, as they say, there is more than one way to 'skin a cat' or season a skillet so what ever works for a person is the protocol they should follow. Oh.. just another hint that mother-in-law shared with me. She always said to never give up on a piece of cast iron cookware. If a piece seems to have hopelessly caked on old frying crud, especially on the outside, she said you could put it in a fire (like a fireplace) and when the skillet/piece gets really, really hot, the crud will be baked off and any residue that is left can be easily scraped off. Now, I have never had to try that but I never forgot her telling me that. I have often wondered what the melt point is for an iron skillet and at what temperature it would become a blob of molten metal? I don't think most fireplaces or wood- stoves can get that hot tho. Lola ----- Original Message ----- From: [email protected] To: [email protected] Sent: Fri, 03 Jun 2016 11:55:25 -0400 (EDT) Subject: Re: CS>Non Stick Cookware Cassidy, The skillets are old/used and don't even know where I got them, maybe a yard sale or something. I'm trying to season one now but wanted to sake r u suppose to put the skillet upside down in the over or right side up? The reason I'm asking is because I just googled what temp to use as there were a couple suggestion and I wanted to get it right. The website I just looked at said 325, so now I have three options. Lol. But it was suggested turning the skillet upside down in the oven. The thought never occurred to me. Anybody that seasons their skillets are also welcomed to chime in. Y'all know more than me for sure. Gail Sent from my iPad > On Jun 2, 2016, at 7:42 PM, cassidy <[email protected]> wrote: > > there should be instructions on the iron skillet when you purchase it. You > just coat it with crisco or coconut oil . inside and outside - .be sure to > set it on a baking pan when you put in the oven so no drips on your oven.. I > seasoned mine at a higher temperature... seems like 400-450 for about 6 hrs > .. never wash with soap . and when you clean it .. then sit it on a hot > burner to dry it and wipe with oil before putting away. Awesome. My skillet > is really old... about 50 yrs. they never wear out .. this is something you > pass on to your kids . I have some of my mom's pieces. > >> On 6/2/2016 5:50 PM, [email protected] wrote: >> Hi Lola, >> >> I'm just curious, when baking the skillet, does the Crisco smoke up the >> oven? If so, do u cover the skillet to keep it from escaping? >> >> Thanks, >> >> Gail >> >> Anyhow, she showed me how to season a cast iron skillet. Used to... you >> would >> slather up the skillet up real good with Crisco (this was back before >> trans-fats were >> frowned upon) and put it in a 200 - 250 degree oven for 4 - 6 hours. You >> would >> wipe out any excess, unabsorbed Crisco and you would be good to go. You never >> wanted that skillet to 'dry out' during that baking time and would add extra >> Crisco >> if need be. >> >> Sent from my iPhone >> >>> On May 31, 2016, at 8:41 PM, "[email protected]" <[email protected]> >>> wrote: >>> >>> Anyhow, she showed me how to season a cast iron skillet. Used to... you >>> would >>> slather up the skillet up real good with Crisco (this was back before >>> trans-fats were >>> frowned upon) and put it in a 200 - 250 degree oven for 4 - 6 hours. You >>> would >>> wipe out any excess, unabsorbed Crisco and you would be good to go. You >>> never >>> wanted that skillet to 'dry out' during that baking time and would add >>> extra Crisco >>> if need be. >> >> -- >> The Silver List is a moderated forum for discussing Colloidal Silver. >> Rules and Instructions: http://www.silverlist.org >> >> Unsubscribe: >> <mailto:[email protected]?subject=subscribe> >> Archives: >> http://www.mail-archive.com/[email protected]/maillist.html >> >> Off-Topic discussions: <mailto:[email protected]> >> List Owner: Mike Devour <mailto:[email protected]> >
