The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. The same reader, who’s as digilent about seasoning his pan as he is cleaning it, says he prefers flax oil or olive oil for seasoning (other fats like avocado oil or lard work well, but because cast iron is porous, you might notice the flavor seep into your food). His seasoning method works well for vintage cast-iron cookware as well as modern pieces. Place the grill rack in the oven, let it bake for at least 30 minutes, and remove it so it can cool. Do you need to season pre-seasoned cast iron pans? # Seasoning Cast Iron. Lard contains: 41% Monounsaturated Fat; 11% Polyunsaturated Fat; 32% Saturated Fat; Lard’s smoke point is 374°F (190°C). To season a smoker one usually gives a dry run first this allows the fine particulate that is smoke to start to adhere to the inside surfaces of the smoker. It seemed strange and unsanitary that you didn’t use soap to clean it. Bacon fat and lard are similar, but not exactly the same. To season cast iron BBQ grills and burners, preheat your oven to 275 to 350ºF. The Crisbee Stik Original Cast Iron Seasoning is not the first seasoning in a stick style that has ever come out but it is the best. As a reality check of this theory, I googled “season cast iron with flaxseed oil” to see what came up. The give a good scrubbing with steel wool. Here are the best oils for seasoning cast iron. Report Save. Well-seasoned cast iron cookware will have a very smooth black surface. On the company website, Lodge credits itself with being the first brand that ever seasoned cast iron pots and pans. After you clean your stainless steel grill or gas grill, give it a good seasoning. Then, coat the grill rack completely with melted lard, shortening, or vegetable oil and cover it with aluminum foil. The oven temperatures they use are equally varied, and some advocate convoluted methods that involve repeatedly changing the oven temperature during the seasoning process. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Then I go to town with the re-seasoning. Coconut oil, lard, and other saturated fats are not the best option for seasoning cast iron in the oven. If seasoned correctly, your cast iron cookware can last a lifetime. Don't let the cast iron sit too long without using it (you may notice a rancid smell or flavor if the seasoning turns bad; I'm not sure at what point this happens, but it's happened to me before). Traditionally, the skillet is coated in a fat such as bacon grease or lard. Thankfully, I take care of my cast iron and have only done this a few times with new to me iron. Also check out more tips at fromthechuckwagon.com This method of seasoning cast iron grill grates works for any BBQ. These advertising-free forums are provided free of charge through donations from Society members. Seasoning your cast iron Dutch oven means treating it with lard or vegetable oil to develop its non-stick surface and prevent it from rusting. Method 1 of 2: Crusty Cast Iron Cookware. In a nutshell, seasoning your cast iron skillet is nothing more than bonding a layer of oil to the iron that protects it from moisture – which makes it rust – and gives it a sleek and non-stick finish. I've spent hours poring over cast iron cookware sites, only to see some swear that flaxseed oil is the best for seasoning, others throw down for Crisco or lard, and still others say that canola is their go-to. On top of the convenience, it gives you the perfect layer of coating each time and it can be used for either the initial seasoning or in a daily routine. Seasoning cast iron cookware is necessary to maintain its ongoing non-stick surface and to prevent the pot or pan from rusting. They look great. The reality is that lard contains a high percentage of saturated fat (32%) and is far from the best choice for seasoning your cast iron. Aside from preventing rust development, seasoning your cast iron helps to keep your food from sticking to the surface of the skillet. level 2. However, they do have a reputation for being difficult to care for... with arguments both for and against regular seasoning. Lard is relatively unsaturated when you compare it to the alternatives available before mechanical extraction of vegetable oil was developed. The seasoning of cast iron cookware is necessary for a couple of reasons. Seasoning or curing is the process of treating the surface of a cooking vessel with heated fat or oil in order to produce a corrosion-resistant and stick-resistant coating. The process of this oil transforming into a hard and slick film is called "polymerization." Also, beware of oils that are packed with unsaturated fatty acids like flaxseed oil because the layers of seasoning they produce are susceptible to flaking. Because you are removing the rack from the BBQ, you don’t have to worry about whether it’s compatible. With cast iron you're look for the polymerization of lignans within the oil which is why people prefer a high lignan oil such as flax seed oil. Lard used to be the go-to fat for seasoning cast iron. I didn't know a lot of what I read. How to season a charcoal grill is similar to other types of BBQ, except when it comes to baking. From that I deduced that flaxseed oil would be the ideal oil for seasoning cast iron. Tips on how to first time season on new cast iron and also re-seasoning tips. For years I was intrigued by cast iron but the care and seasoning process intimidated me. Cast iron pans are a timeless treasure—they're an essential kitchen tool that will stand the test of time, and no home kitchen is complete without one. Having tried many of these seasoning processes myself, I feel inspired to write about the flax seed oil method. "Traditionally lard was used to season cast iron, and while that is still okay, we do not recommend it unless you frequently use your cookware. Jeff uses Crisco vegetable shortening to season cast iron, which produces a durable finish. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. The user of cast iron cookware needs it to be rust-proofed and also to possess a reasonably non-stick cooking surface. Seasoning is the black patina that builds up on your cast iron skillet with regular use, a non-stick surface that’s slick enough for eggs to skate across the pan, but tough enough to withstand the blazing heat needed to properly sear a steak. Cast-iron vs. nonstick skillets: How to choose the right pan. If the cookware is stored for too long, lard and other animal based fats can go rancid. " / Merch! It is required for cast-iron cookware and carbon steel, which otherwise rust rapidly when heated in the presence of oxygen and water, even in small quantities such as in drippings from dry meat. The patina, or layer of oil that remains on the pan after proper seasoning, is. The best way to build up — and maintain — seasoning on any cast iron skillet is to cook with your pan, regularly. 1. share. Making & Testing Beeswax Cast Iron Seasoning PucksWelcome Friends! He recommends heating the cast iron to no more than 400° (40° to 50° higher than the smoke point for Crisco). Seasoning is what makes your Field Skillet the best tool for everyday cooking. While I use bacon fat to cook with a lot, I find seasoning works better with Crisco. Coat the skillet in and out with lard, vegetable shortening, or olive oil. Next, wash and dry the grill rack with dish soap to remove any residue. In other words, if your seasoning options were butter, schmaltz, tallow, olive oil, or lard, then lard is the obvious choice. If you prefer to use lard, Burn cautions to wipe off any excess on the surface so it doesn’t go rancid in your cabinet. Just like bacon fat, this is likely another reason why lard was so popular in the past. The biggest controversy to ever hit cast iron is soap or no soap. discussion from the Chowhound Cookware, Cast Iron food community. Cast Iron Seasoning --- Veg Oil or Lard? The collector desires both those properties in addition to the deep black color normally imparted by regular usage. Also learn how to season a cast iron skillet using the bacon! Now I know what to do. I have cast iron skillets, some that were found and need intensive care to bring them back to life. The importance of seasoning is simple: Your cast iron has a protective coating, called the patina, which can rust when mixed with soap and water. If you use a different fat, with a higher smoke point, you should adjust the oven temperature accordingly. Field Skillets arrive with two coats of grapeseed oil seasoning, but some folks like to start by seasoning new cast iron … Lodge Cast Iron, a longtime maker of these skillets, is truly an expert when it comes to the seemingly temperamental pans. How to Season a Charcoal Grill. There are lots of theories on seasoning cast iron, from complex rounds of heating and oiling with different types of vegetable and animal fats, to doing nothing at all. After than I go at it with a power sander and some 60 grit. Seasoning a smoker doesn't neccesarily follow the same steps as a cast iron pan. How to cook bacon, is today's cast iron cooking video. Read the When seasoning cast iron with lard, does it make a difference what type you use? Original Poster 1 year ago. Cast iron is strange mixture of incredibly durable and unusually delicate—especially for a cooking implement. I've been using cast iron since about 2007, and got thrust into the fire at the outset by the need to re-season my great-grandmother's ancient, and then very rusty, Griswold cast iron skillet set. Seasoning is required because cast iron itself is not a non-stick surface. The best cast iron seasoning oil has a high smoke point and lower concentration of saturated fat. Most cast iron pans today are pre-seasoned, so you can use them right away. It also seemed like a pain in the neck to have to go through all of those steps each time I used it. Almost all cast iron cookware is seasoned. Steps. But after a while, curiosity got the best of me, and I asked for a cast iron pan for Christmas. Join the discussion today. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. ... "Informative article on the care and seasoning of cast iron skillets or BBQ cast iron grills and how to clean them to keep the seasoning. So as long as you're using them often, keep up the good work. It’s the at-home work you do to turn a cast iron pan into an heirloom, and it’s as important for your cooking as the iron your pan is made from. Bacon fat will have extra salt, smokiness compounds (there's got to be a better word for that, but I can't think of it right now), and some possibly residual sugar from the curing process and that sugar can actually burn. cast iron or carbon steel cookware.