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Treat That Cast-Iron Skillet Right

i use my cast iron skillet for everything i can.

i usually season them initially with lard,followed by sticking it in a campfire,then wipe it down and recoat it,then stick it in the oven to let the lard soak in.

after use i just rinse it with water and wipe it down with a towel,no soap or scrubbing.when i had roommates i used to get mad because they would use it then scrub it with soap.id then have to royally scrub it again with soap and restart my seasoning again..
 
What oil or whatever do you apply to them before storing? I read Crisco is best.
 
rhinefire said:
What oil or whatever do you apply to them before storing? I read Crisco is best.
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avoid olive oil
crisco works fine if it to be heated after it is applied
something with a higher melting point (such as crisco, lard, corn oil) seems to work best for me
 
rhinefire said:
What oil or whatever do you apply to them before storing? I read Crisco is best.
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I usually just spray it with a vegetable cooking spray. Probably not technically recommended, but it has worked well for me.

If I use oil I use vegetable or canola oil.

I almost always heat afterward, or it's already heated, depending on how and when I cleaned it.
 
radcen said:
Do you use cast iron? I have for years and love it.
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I've used and owned cast iron all my life. I have never put soap in a pan: the heat kills anything, and when done, I paper towel a little oil in it and put it away for the next time. My outdoor grill is seasoned the same way, as well as my stainless steel vegitable grilling pan.
 
justabubba said:
avoid olive oil
crisco works fine if it to be heated after it is applied
something with a higher melting point (such as crisco, lard, corn oil) seems to work best for me
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Iirc, peanut oil has a pretty high burn point. I wonder if that would work well? I usually just use lard, because I keep some on hand, since I like it for making pastries.
 
lizzie said:
Iirc, peanut oil has a pretty high burn point. I wonder if that would work well? I usually just use lard, because I keep some on hand, since I like it for making pastries.
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peanut oil works great to season a cast iron pan
even in the south i find it difficult to buy lard except during Christmas season
 
justabubba said:
peanut oil works great to season a cast iron pan
even in the south i find it difficult to buy lard except during Christmas season
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Look with the Mexican-type food items- that's where I usually find it.

Oh- nevermind- I thought you meant it was hard to find. I can buy a small one and have it forever. I just don't bake that much for just myself. I used to bake and cool a lot.
 
lizzie said:
Look with the Mexican-type food items- that's where I usually find it.

Oh- nevermind- I thought you meant it was hard to find. I can buy a small one and have it forever. I just don't bake that much for just myself. I used to bake and cool a lot.
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no, you got it right. it is difficult to find on the grocer's shelves except during baking/holiday season
will check out the local hispanic food mart. thanks for the suggestion
 
lizzie said:
Iirc, peanut oil has a pretty high burn point. I wonder if that would work well? I usually just use lard, because I keep some on hand, since I like it for making pastries.
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Peanut oil would. I would avoid it, just in case someone had food allergies.

Canaola oil works well too. If you don't mind paying a ltitle more money, you can get food quality flax seed oil too. That has a high burn point.
 
I usually spit in mine, then rub it in.
 
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