3 ms·
I tried many different methods and nothing really worked, then I finally came across this: - heat it up so it's warm in the oven - coat it generously with veg
by fy20 4y ago
I tried many different methods and nothing really worked, then I finally came across this:
- heat it up so it's warm in the oven
- coat it generously with vegetable oil (it's what I had, but basically any oil will do)
- wipe the excess with a paper towel so it's still shiny but not runny
- put it in the oven for an hour just above the smoke point of the oil
(I'm not really a fan of cast iron, as they are too heavy for my liking and have too much thermal mass to react quickly to temperature changes)
- kragen 4y agoHow do you get it to be just above the smoke point of the oil without a thermostat or a suitable thermometer? The knob on my oven just varies the amount of gas going to the burner.
- fy20 4y agoIn my country everyone has an electric oven, so you can set an exact temperature.
- hedora 4y agoOven thermometers are cheap, but barring that, use inexpensive canola or vegetable oil sparingly; just enough to make it shiny, and turn the knob to 350F (or whatever setting you use by default when baking or cooking). If the coating turns white, recoat with oil and try a lower temperature or less time. Cast iron is an extremely old technology, and was common back in the days of wood stoves. It doesn’t require precision instruments to maintain it. If you somehow ruin the seasoning, you can always scrape it with steel wool and try again. I once forgot a mini skillet in a frequentLy used propane grill for ~ 3 years, then left it outdoors with a burnt off coating for winter or two. I spent 5 minutes scrubbing rust off it in the sink, then oiled and seasoned it. We use it for sunny side up eggs these days.
- kragen 4y agoThanks! I'll give it a try.