Second attempt at seasoning this old Lodge #castiron pan. Stripped with oven cleaner, used steel wool and sandpaper to get off as much of the old gunky seasoning as I could.
Used a method I found that seemed to make sense:
Preheat @ 200°F / 15 min
Apply coat of Crisco; wipe off excess
Back in the oven @ 300°F / 15 min
Wipe down again
In the oven third time @ 400°F / 2 hours
Let cool completely
Repeat process twice more
This is four times through. It's not turning any darker...
1/2
...but I like the copper color. At this point I'm just going to start cooking with it. For comparison, the pan on the right is a brand new pre-seasoned Victoria I've cooked on a few times.
I think this procedure is solid, as the two wipe downs prevented any pooling or built up spots during seasoning. You'll see the scratch marks which are a result of my sandpaper use and not being patient enough to step down to finer grits. But the pan feels glassy smooth.
I season my cast iron on like 450-500°
You need to reach the polymerization temp of the fat you use to season. Which means you want to reach the smoke point for a while. Low temps will never reach that point to create the bonding process from the oxidation. Doing it that way, you'll never reach that patina you're aiming for.
@ExecutiveFunction404
Well maybe I'll do one more run at 450° since the smoke point of Crisco is supposedly about 440°. I probably won't be feeling the kitchen with smoke at that point.
I turn on the hood & leave it in for about an hour or so while the cast iron is in, then let it cool before removing. It hasn't caused a massive amount of smoke bc the oil should be *extremely* thin. After applying the oil, it shouldn't look "wet" before placing it in the oven.
If you enjoy the science behind things, here's a little info on polymerization and carbonization on cast iron:
https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
@ExecutiveFunction404
Just completed another cycle, this time at 475°. No smoke, and it's now an ever so slightly darker shade of caramel.
I think I'm done with seasoning at this point. Five times is a lot. Time to start cooking with it.
@voltronic @ExecutiveFunction404
Soak chicken in salt water to help pull blood out, take it out, lay it out, pat it dry. She made a dry mix of flour, salt, pepper & paprika in a bowl. She took the chicken, put them in the flour mixture & made sure each piece was throughly coated. Tap the excess flour off, place in the pan when the oil is ready, turning to make sure all sides get browned. As you work through the chicken, place the pieces you have finished in an oven to keep warm. 2/x
@voltronic @ExecutiveFunction404
(Mom fried at least 2 whole chickens since there were 5 of us) Put Crisco in the skillet & get the oil hot to where a little dusting of flour just crackles on the surface of the oil. She usually made mashed potatoes with the chicken. She would dump off any excess oil, leaving any debris in the pan. She would take a small amount of the flour miix, place it in a jar with milk, shake it up real well, then slowly add it to the pan while constantly stirring. 3/x
@voltronic @ExecutiveFunction404
Once the gravy is starts to boil, turn the heat down as low as you can & continue to stir for a few minutes more.
After making pan fried chicken & gravy a few times the pan should really start to get that nice non stick coating. Hope this helps
P.S. She also said that cooking bacon or sausage & hash browns also will speed up the process.
@rdk33l3r
All of this sounds so delicious. Thank you!
@voltronic @ExecutiveFunction404
I'll give you the advice my mom gave me regarding cast-iron & seasoning. She told me her mother & grandmother both swore the only way to help a new cast iron pan get the nice non stick surface was only one way. Mom taught me to do it & it works. After you've done the initial seasoning, the best thing you can do is make pan fried chicken. 1/x