Iron Skillet

FossilMaker31

FossilMaker31

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My wife bought me my first iron skillet for Christmas. It says it came pre-seasoned but I looked online and did it again twice to make a good seasoned layer. My question is how many others have one and what do you like, love, or hate about it? Also any good recipes you have that you can please share so I can put it to good use?
 
Never use tomato or tomato sauce in it as you will eat the seasoning off. They are great for frying and cooking steak.
 
I concur with Mac, but I take it a step further and don't use anything acidic in it as it will eat it off. Also, no soap. Only hot water. Best way to break in a new skillet is to cook bacon in it.
 
So note that the actual seasoning is not the blackness that you see or a thick layer of oil cooked on. Its actually polymerization of the oils. Cook a lot with oils and avoid acidic foods while you are breaking it in. Eventually it won't matter. Don't scrape it hard with anything abrasive or super hard metal for cleaning.

Some people say no soap, I disagree. A touch of dish soap is safe as long as you don't scrub it too hard. Why? Because soup losens up grease, it doesn't de-polymerize the pan. Why use soap though? Because I don't like cooking in rancid oils.
 
I use olive oil after every use.

Good recipes? make some fucking cornbread! haha. though with cornbread, I made a batch in mine after 3rd or 4th use and it didn't work out so hot :/. Make sure your pan is seasoned well for better results.
HomebrewerCraig said:
Best way to break in a new skillet is to cook bacon in it.
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fry any foods will go well. then use the used oil on pan to season with after use.
 
FossilMaker31 said:
My question is how many others have one and what do you like, love, or hate about it? Also any good recipes you have that you can please share so I can put it to good use?
Click to expand...
almost forgot....also works well as a bludgeon/hammer/paperweight/musical instrument/doorstop.
 
DocHolliday said:
So note that the actual seasoning is not the blackness that you see or a thick layer of oil cooked on. Its actually polymerization of the oils. Cook a lot with oils and avoid acidic foods while you are breaking it in. Eventually it won't matter. Don't scrape it hard with anything abrasive or super hard metal for cleaning.

Some people say no soap, I disagree. A touch of dish soap is safe as long as you don't scrub it too hard. Why? Because soup losens up grease, it doesn't de-polymerize the pan. Why use soap though? Because I don't like cooking in rancid oils.
Click to expand...
I see your point about the soap and it makes a ton of sense. I use mine so much that the oils never go rancid except maybe my camping dutch ovens which I re-season for each camping season.
 
Snakebabies said:
I use olive oil after every use.

Good recipes? make some fucking cornbread! haha. though with cornbread, I made a batch in mine after 3rd or 4th use and it didn't work out so hot :/. Make sure your pan is seasoned well for better results.

fry any foods will go well. then use the used oil on pan to season with after use.
Click to expand...

you better not be using extra virgin on the pan, that's instant cancer, lol.
 
HomebrewerCraig said:
That's why I use bacon. Bacon does not cause cancer, it causes awesomeness. That's why I'm going to start a new cigar line that instead of having a corojo or maduro wrapper, it will be bacon wrapped. Instant panty dropper.
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"Craig's, for when you absolutely have to smell like burnt bacon year round."
 
I have a few lodge pans and I use them mostly on the grill. I love them. One of my favorites to go with streak on the grill is red potatoes quartered, olive oil, Vidalia onion, fresh rosemary, pepper and sea salt......
 
2Tartu said:
"Craig's, for when you absolutely have to smell like burnt bacon year round."
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Put this in the direr and you won't need a milkshake to bring all the girls to your yard.
bacon_deluxe_air_freshener.jpg
 
I have used them for many years.

Next thread topic everyone should read is Pressure cookers they will change your cooking life.
 
Its ok to use tomato sauce in it. i cook arroz con pollo in (chicken and rice) mine and use tomato sauce to add flavor. As long as you add water to the tomato sauce it shuldnt be a problem. Mt grandma did all the time and she made everything in your cast iron skillets. I learned from her how to take care of mine. its takes many uses to get a good coating. Don't scrub it hard as previous people have said. Its very important not to scrub hard and the use of dish washing liquid is ok just don't scrub hard. i usually wipe mine off first with paper towel and then rinse it with warm water and dry it with a cloth. do not let it air dry as this will lead to rust on the pan and plz dont put it in the dishwasher. they last a lifetime when used daily and taken care of. For real!!!! Although i do love my non stick pan also for pancakes and omelets. once an iron skillet is seasoned its a nonstick pan if you know what ur doing. Just my 2 cents.
 
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