Cast iron stained...
Darryl L. Pierce
using it, I cleaned and seasoned it. My seasoning steps are:
o [first time only, and later only when needed] Scrub the pan thoroughly in very
hot, soapy water
o Towel dry to remove all moisture
o Coat liberally with Crisco, covering every square inch of surface space, but
not so much that there's chunks of white visible
o Place inverted in a 350F oven, placing a baking pan underneat to catch
dripping shortening
o Bake for an hour
o Let the skillet cook on the stove top before putting away [very important <g>]
About 3-4 days after the first seasoning I used the skillet for the first time.
I bought some nice cuts and seasoned them with FGP only. I placed the skillet on
the stove and got it nice and hot. The steaks grilled niceless and came off
without a hitch. I let the skillet cool while my wife and I ate our meal, which
was quite delicious.
Later, when I went to clean the skillet, I noticed that it was completely black
in the main part of the skillet while the rest was still the darkish-brown
color. I washed the skillet with warm water and a scrubby but the blackened area
didn't come off. My cleaning/between-seasoning steps are:
o while still warm, scrub the skillet with steel wool without soap
o towel dry to remove the moisture
o spray the entire pan with Pam
o wipe the excess Pam off with paper towels
But, for whatever reason, the skillet's not coming to a unified color. The
raised areas of the skillet are still black and the edges are still a brownish
color. Any ideas on how to fix this so that the pan's one solid color?
--
Darryl L. Pierce <mcpi...@databasix.com>
Visit the Infobahn Offramp - <http://bellsouthpwp.net/m/c/mcpierce>
"What do you care what other people think, Mr. Feynman?"
Ktsheehy3624
I have had a bunch a bunch of cast iron
pans (different sizes/some with grill ridges -
others flat) for a long time. I basically use the
same seasoning method you describe. I clean
them differently (the salt method). A couple of my pans were black when I got
them. Later purchases were more of a metallic grey color. My grey pans are a
bit discolored and were from the first time I used them. If there's a way to
keep them pristine, I'd like to hear what it is. I've always assumed that it's
to be expected from using them. The black pans
are still pretty much black.
Dean G.
"Darryl L. Pierce" <mcpi...@databasix.com> wrote in message
news:agt9i-...@free.teranews.com...
>
> Later, when I went to clean the skillet, I noticed that it was completely
black
> in the main part of the skillet while the rest was still the darkish-brown
> color. I washed the skillet with warm water and a scrubby but the
blackened area
> didn't come off. My cleaning/between-seasoning steps are:
>
> o while still warm, scrub the skillet with steel wool without soap
NO ! Don't scrub the skillet with steel wool. The skillet should all turn
the dark brown color (almost black) after repeated use. The idea is that you
are building up a layer of seasoning, and scubbing it off every time is
counter productive. The pan needs to be reseasoned every time you scrub it
out with steel wool. Use (mild) soap and a sponge instead. Seasoned cast
iron was the original non-stick surface, and needs to be treated similar to
other non-stick surfaces.
> o towel dry to remove the moisture
> o spray the entire pan with Pam
> o wipe the excess Pam off with paper towels
>
The rest seems fine.
Dean G.
Dimitri
<smip>
> Later, when I went to clean the skillet, I noticed that it was completely
black
> in the main part of the skillet while the rest was still the darkish-brown
> color. I washed the skillet with warm water and a scrubby but the
blackened area
> didn't come off. My cleaning/between-seasoning steps are:
>
> o while still warm, scrub the skillet with steel wool without soap
> o towel dry to remove the moisture
> o spray the entire pan with Pam
> o wipe the excess Pam off with paper towels
>
> But, for whatever reason, the skillet's not coming to a unified color. The
> raised areas of the skillet are still black and the edges are still a
brownish
> color. Any ideas on how to fix this so that the pan's one solid color?
>
> --
> Darryl L. Pierce <mcpi...@databasix.com>
> Visit the Infobahn Offramp - <http://bellsouthpwp.net/m/c/mcpierce>
> "What do you care what other people think, Mr. Feynman?"
1. No steel wool - you're destroying the seasoning.
2. Just use warm water and a dish rag.
3. The coloration will NOT be even for the first several uses.
4. The "seasoning" penetrates the pours of the cast iron and just builds
up.
5. Just keep cooking with the pan
6. Don't use Pam just dry the pan on the stove, you and the pan will be
just fine.
Dimitri
Sheryl Rosen
mcpi...@databasix.com wrote on 2/18/03 9:44 AM:
Patience!!!
It doesn't ~have~ to be one solid color yet!!!
It's a cooking tool, it's not an objet d'art.
It turning black is a GOOD thing, it means it's getting seasoned. It will
happen a little more every time you use it. Just keep using it.
And don't EVER go NEAR it again with steel wool! You are undoing all the
seasoning that's taken place when you scrub it.
You've only had the thing a few weeks, for goodness sake, you can't possibly
expect it to be "a unified color". That will happen after years of use.
As long as the food you are cooking in it is coming out nicely, leave it
alone and just keep using it.
Now...go back and re-season it with crisco and this time, leave it alone
after the next thing you cook....except for a quick wipe down with a soapy
sponge, and a good rinse. Then, before storing it, set it on the stovetop,
turn the heat on and let the water evaporate off the skillet, just to make
sure there is not a single drop of water left on it.
Wipe it down with paper towel when it's cool, and put it away.
If you have a gas oven with a pilot light, you might even consider storing
it in the oven...the heat can't hurt it, will ensure it won't ever rust.
NEVER EVER scrub a cast iron pan with steel wool, unless you've let it go
rusty.
Steve Knight
more black the better to a certain extent. the black is what will make it non
stick. so burn more oil (G) but don't get it too hot or you burn the black off.
--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.
Dennis P. Harris
L. Pierce" <mcpi...@databasix.com> wrote:
> o while still warm, scrub the skillet with steel wool without soap
NO! you should NEVER need anything harsher than a plastic
scrubby unless you leave it with liquid in it, and it rusts, in
which case you will need to re-season. my cast iron pans are
only scrubbed with VERY hot water and a plastic scrubby, then
dried with a paper towel, and oiled lightly if necessary.
don't expect a uniform color until you have used it several dozen
times, and the pores in the cast iron are finally sealed.
the secret of using cast iron or steel, as a TV chef once said
about woks: HOT PAN, COLD OIL, FOOD WON'T STICK. a simple rule
to remember.
harriet
just keep using the skillet...it will darken in time...don't use the
Pam, maybe a little, (very, very little Crisco) and dry the pan by
putting on a burner turned up to high, until the pan is dry.
Harriet & critters (J J the world famous jack russell terrior who is
chasing a fly around the apartment; P K the lady manx who is outside;
and my son Joseph, who is on the couch watch Elimindate)
anon
news:v2g65vs591rcdu7lo...@4ax.com...
: On Tue, 18 Feb 2003 09:44:58 -0500 in rec.food.cooking, "Darryl
:
Don't forget to keep the Pam away from it. Pam rubberizes.
--
-anonymous
Darryl L. Pierce
> I have had a bunch a bunch of cast iron
> pans (different sizes/some with grill ridges -
> others flat) for a long time. I basically use the
> same seasoning method you describe. I clean
> them differently (the salt method).
Can you describe the salt method for me?
Ktsheehy3624
wrote in Message-id: <lkeci-...@free.teranews.com>
><snip>
>Can you describe the salt method for me?
Pour a generous amount of salt into the pan and spread it around. I don't mean
an inch or a half or quarter inch. Just so the bottom is nicely covered. Let it
sit for awhile. It will absorb some of the gunk. Dump out the loose, excess
salt. Using paper toweling, rub the remaining salt vigorously around the
bottom and sides of the pan. The abrasive action should loosen stuck on gunk.
Wipe thoroughly. If you prefer, add a second, lighter coating of salt, give it
a second rubbing and wipe thoroughly. Some folks
think this doesn't clean the pan enough to suit them. I find it to be satis-
factory, and it preserves the seasoning longer. I don't like to add water to a
seasoned pan.
Darryl L. Pierce
>>Can you describe the salt method for me?
>
> Pour a generous amount of salt into the pan and spread it around. I don't mean
> an inch or a half or quarter inch. Just so the bottom is nicely covered. Let it
> sit for awhile. It will absorb some of the gunk. Dump out the loose, excess
> salt. Using paper toweling, rub the remaining salt vigorously around the
> bottom and sides of the pan. The abrasive action should loosen stuck on gunk.
> Wipe thoroughly. If you prefer, add a second, lighter coating of salt, give it
> a second rubbing and wipe thoroughly. Some folks
> think this doesn't clean the pan enough to suit them. I find it to be satis-
> factory, and it preserves the seasoning longer. I don't like to add water to a
> seasoned pan.
Do you use table salt or kosher to do this? Also, how long do you let it sit and
do you put it in while the pan's still hot?
Ktsheehy3624
wrote in Message-id: <d1adi-...@free.teranews.com>:
>Do you use table salt or kosher to do this? Also, how long do you let it sit
>and do you put it in while the pan's still hot?
I've used both and can't see much difference, so I use regular table
salt. I add the salt while the pan is still hot or at least very warm - i.e.,
before the pan residue starts to congeal. I let it sit at least one-half
hour and longer is fine.
Darryl L. Pierce
>>Do you use table salt or kosher to do this? Also, how long do you let it sit
>>and do you put it in while the pan's still hot?
>
> I've used both and can't see much difference, so I use regular table
> salt. I add the salt while the pan is still hot or at least very warm - i.e.,
> before the pan residue starts to congeal. I let it sit at least one-half
> hour and longer is fine.
Thanks for the info! I'm going to give it a shot with my grilling skillet this
weekend. I'm getting into the habit of picking up nice steak cuts on the weekend
for my wife and myself rather than getting take-out each week. Now if I could
only find the perfect side dish for grilled peppercorn steak. I tried a nice
saffron rice the past weekend and it was excellent, but she didn't like the
smell of the saffron...
jammer
<mcpi...@databasix.com> wrote:
>Now if I could
>only find the perfect side dish for grilled peppercorn steak.
Garlic mashed potatoes?
·.·´¨ ¨)) -:¦:-
¸.·´ .·´¨¨))
jammer
((¸¸.·´ ..·´
-:¦:- ((¸¸
phatmike
>>Now if I could
>>only find the perfect side dish for grilled peppercorn steak.
>
>Garlic mashed potatoes?
grilled asparagus? honey glazed carrots?
-mike
np: nothing
--
phat...@defmatch.com -->> check the new site! -->> http://www.defmatch.com
"i was supposed to be punished but there was nothing. no firey shower of
wool. no bleet of a thousand decibles. and then i realized -- theres no
giant sheep in the sky that cares what i do. my life is meaningless!"
Darryl L. Pierce
>> Do you use table salt or kosher to do this? Also, how long do you let it sit
>> and
>> do you put it in while the pan's still hot?
>
Since salt's relatively cheap I'd have to ask what the difference would be...
Darryl L. Pierce
> On Thu, 20 Feb 2003 14:03:32 -0500, "Darryl L. Pierce"
> <mcpi...@databasix.com> wrote:
>
>>Now if I could
>>only find the perfect side dish for grilled peppercorn steak.
>
> Garlic mashed potatoes?
That could work. Have a recipe to recommend? :)
jammer
<mcpi...@databasix.com> wrote:
>>
>> Garlic mashed potatoes?
>
>That could work. Have a recipe to recommend? :)
Not really..... I mash potatoes and add a bit of milk or cream if i
have some, butter, minced garlic to my own family's taste, salt,
pepper...sprinkle with grated cheddar cheese. Comfort food for sure.
Darryl L. Pierce
>>> Garlic mashed potatoes?
>>
>>That could work. Have a recipe to recommend? :)
>
> Not really..... I mash potatoes and add a bit of milk or cream if i
> have some, butter, minced garlic to my own family's taste, salt,
> pepper...sprinkle with grated cheddar cheese. Comfort food for sure.
Sweet. I'll give it a try this weekend. :)