Gail.. I agree about it not necessarily hurting anything (upside down). Just doesn't seem very logical to me. But.. what do I know? LOL. Let us know how your skillet turns out, okay? Lola ----- Original Message ----- From: wanda85...@yahoo.com To: silver-list@eskimo.com Sent: Fri, 03 Jun 2016 15:22:57 -0400 (EDT) Subject: Re: CS>Non Stick Cookware
Lola, Thank u again! My grandson says u can learn how to do anything u need to do on the internet, but I like to be able to interact with the person and ask question back and forth. I was thinking the same thing as u about why season the outside of the pan but did it cuz they said to. I doubt if it really hurts one way or the other. No clue tho as why u turn it upside down. I'm going to go turn it right side up now. Lol Gail Sent from my iPhone > On Jun 3, 2016, at 12:10 PM, "phoenix23...@tds.net" <phoenix23...@tds.net> > wrote: > > Gail. I have never seasoned my skillet(s) by putting them in the oven, > upside-down. When > I googled 'seasoning an iron skillet' and read a few posts, I saw that most > of them suggested > this upside down thing. They also recommended 'oiling' the skillet both on > the inside and > on the outside of the pan. I think that is why they suggest turning the > skillet upside down. > .. to catch any drips from this outside application. This seems kind of > defeating the point > of seasoning the inside of the skillet which is to let the oil/grease soak > into the cooking area, > right? But, maybe that is just me and my reasoning. > > They also recommend some high temps but > less 'baking' time. To be honest, I have never heard of seasoning the > outside of an iron > skillet. Maybe someone else in the group has but I never have. Not that it > is wrong necessarily, > but it sure is different. lol Remember, whatever you do, whichever method > you choose, you can > always reseason the skillet as often as you like. Just don't let the > oil/grease build up and get > 'tacky' on you. > Lola > ----- Original Message ----- > From: wanda85...@yahoo.com > To: silver-list@eskimo.com > Sent: Fri, 03 Jun 2016 14:50:43 -0400 (EDT) > Subject: Re: CS>Non Stick Cookware > > 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, "phoenix23...@tds.net" <phoenix23...@tds.net> >> 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: wanda85...@yahoo.com >> To: silver-list@eskimo.com >> 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 <pcassi...@tx.rr.com> 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, wanda85...@yahoo.com 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, "phoenix23...@tds.net" >>>>> <phoenix23...@tds.net> 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:silver-list-requ...@eskimo.com?subject=subscribe> >>>> Archives: >>>> http://www.mail-archive.com/silver-list@eskimo.com/maillist.html >>>> >>>> Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> >>>> List Owner: Mike Devour <mailto:mdev...@eskimo.com> > >
