Lola, Thank u for the response. But do u put ur skillet in the oven upside down or right side up was what I really wanted to know?
I did Google as well and decided to put it upside down at 250 degrees. But is upside down actually necessary I'm wonderingly? Gail Sent from my iPad > On Jun 3, 2016, at 11:07 AM, "[email protected]" <[email protected]> > wrote: > > 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]> > >
