Out of an abundance of caution, we "threw out" all of our old, beat up, mix-matched, cheap Chinese "Teflon" cookware and went to a combination of sets of ceramic coated aluminum, stainless clad, glass, and cast-iron cookware. It wasn't cheap.
I'm just starting the 3rd firing of 4 of my 5 cast iron frying pans.... 3 brand new, hand selected, less roughly cast Lodge pans (8" 10" and 12") and a well crusted vintage 6" polished single egg pan.
I read several places saying several light layers of pure unrefined flaxseed oil ($17 for 6 oz), fired for 1 hour at 500*F each time, would make a perfect tough season. I'm going with 6 layers and already at 2 it's looking and feeling pretty sweet.
I still have a vintage, unknown maker, 12 inch, polished cook surface fry pan in waiting. As a young and inexperienced home cook, I messed up it's original well earned seasoning and then failed at re-seasoning. I got it nice and clean and if this works it will be next.
What method are you using for seasoning your cast iron? Any tips or recipes?
I'm just starting the 3rd firing of 4 of my 5 cast iron frying pans.... 3 brand new, hand selected, less roughly cast Lodge pans (8" 10" and 12") and a well crusted vintage 6" polished single egg pan.
I read several places saying several light layers of pure unrefined flaxseed oil ($17 for 6 oz), fired for 1 hour at 500*F each time, would make a perfect tough season. I'm going with 6 layers and already at 2 it's looking and feeling pretty sweet.
I still have a vintage, unknown maker, 12 inch, polished cook surface fry pan in waiting. As a young and inexperienced home cook, I messed up it's original well earned seasoning and then failed at re-seasoning. I got it nice and clean and if this works it will be next.
What method are you using for seasoning your cast iron? Any tips or recipes?
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