'Spot' seasoning a cast iron griddle
- Thread starter Lynn
- Start date
bigreen505
Expedition Leader
Sand it with 400 grit sand paper first.
mmtoy
Adventurer
I would scrub it with a metal scrubber or with steel wool (be sure to remove all the metal left by steel wool). Then, I lightly cover the pan/griddle/whatever with a high-flash-point vegetable oil, like avocado (or anything with a smoke point above 450 deg F, which gives you lots of options). I then bake the thing at 440 deg F for a couple of hours.
I don't use animal fats because they go bad more quickly and the cast iron starts to impart a taste like spoiled bacon to the food. (This is mainly true if you don't use the pan often, but much of my cast iron is mainly for use while car camping).
The more you use the pan, the less often you'll have to re-season it. The very act of using it seasons it more evenly than the first seasoning...
I don't use animal fats because they go bad more quickly and the cast iron starts to impart a taste like spoiled bacon to the food. (This is mainly true if you don't use the pan often, but much of my cast iron is mainly for use while car camping).
The more you use the pan, the less often you'll have to re-season it. The very act of using it seasons it more evenly than the first seasoning...
HongerVenture
Adventurer
Using it is the best seasoning...
We've used our dutch oven for home cooking from time to time just to help with seasoning. High-fat foods such as bacon, ground beef, etc. typically help season cast-iron.
On the flips-side, baking breads and dry foods in the dutch oven can actually remove some of the seasoning.
After every meal we cook with the dutch oven we clean it with hot water (NO SOAP!), reheat it until dry, wipe a light coat of butter over it, and then reheat it for a bit. This has seemed to work good. We store ours in its original box... though a burlap bag is recommended (just haven't gotten around to it yet).
Joel
We've used our dutch oven for home cooking from time to time just to help with seasoning. High-fat foods such as bacon, ground beef, etc. typically help season cast-iron.
On the flips-side, baking breads and dry foods in the dutch oven can actually remove some of the seasoning.
After every meal we cook with the dutch oven we clean it with hot water (NO SOAP!), reheat it until dry, wipe a light coat of butter over it, and then reheat it for a bit. This has seemed to work good. We store ours in its original box... though a burlap bag is recommended (just haven't gotten around to it yet).
Joel
Wanderlusty
Explorer
We use our cast iron so much at home that we have never seasoned them beyond the first use. So for infrequent use, I dunno.
But I like the crisco and bake it idea. That is roughly close to how we seasoned ours originally.
But I like the crisco and bake it idea. That is roughly close to how we seasoned ours originally.
Thanks for all the replies!
My standard method has been the the Crisco @ 400*F approach. I have tried scouring the spots w/ a stainless steel pot scrubber, but it hasn't worked. I'll try more serious scrubbing, and if that doesn't work, sandpaper.
FWIF, this is on the flat side of a Lodge reversible rectangular griddle. The rippled side, which I haven't used but a couple of times, looks great.
My standard method has been the the Crisco @ 400*F approach. I have tried scouring the spots w/ a stainless steel pot scrubber, but it hasn't worked. I'll try more serious scrubbing, and if that doesn't work, sandpaper.
FWIF, this is on the flat side of a Lodge reversible rectangular griddle. The rippled side, which I haven't used but a couple of times, looks great.
frgtwn
Adventurer
Until you said "Lodge", I was all ready to get on a CHINA RANT. It is still interesting; a problem with today's cast iron is that it is often made with JUNK. And I mean recycled metal. Stuff they are picking up in my neighborhood all the time. This can cause "bad spots."
However, I am not a fan of the reversible grills. What happens is that when you are using one side, the other side, (the bottom) is getting burned up. At least all the careful seasoning is getting burned right out of it. Do you notice spots over the burners? If the spots are random, I would take the item back, and get another.
Lodge knows better.
Dale
However, I am not a fan of the reversible grills. What happens is that when you are using one side, the other side, (the bottom) is getting burned up. At least all the careful seasoning is getting burned right out of it. Do you notice spots over the burners? If the spots are random, I would take the item back, and get another.
Lodge knows better.
Dale
frgtwn said:
Dale-I agree with this. I have a reversible and hate the grill side. The flat side works great, and so I use it exclusively. The seasoning gets burned off the side against the flames every time. After use you still have to wipe a bit of oil on it to keep it from rusting.
overlander
Expedition Leader
I have never heard of seasoning cast iron before, but in context of this thread, I have come to realize that many camp cooking issues with griddles may be an operator issue, and that cast iron kitchen set that we received as a wedding present may have not potentially sucked as we had thought.
Where can I learn more about seasoning cast iron?
Where can I learn more about seasoning cast iron?
overlander said:
See post #3. It is really that easy. If you don't season cast iron, and re-season every so often, food sticks horibly, and you'll hate it. When properly seasoned, it's nearly as nice as Teflon but much better to use. After use, wipe out, and spray in a bit of cooking oil. Then you're all set for the next use. Never wash with soap or detergent, the harshest thing you ever want to use is hot water. If you get some major baked on crud, put the Cast iron in the oven upside down, and run the oven self clean. That burns out everything and after the cycle, you re-season just like you would a new pan (and it will look brand new).
If you got one of those big sets, get out the 10 inch fry pan, and the covered large pot. Those are the two most useful items. Cook on them at home for a while and get the feel for it.
If your set came with a Dutch Oven with feet and a rimmed top( Called a camp cooker or cowboy oven by some)-That is an outstanding camp accessory for making all kinds of stuff like breads, desserts and whole meals. The back side of the lid makes a good fry surface.
Lots more info on the web.
overlander
Expedition Leader
I love this forum!
lowenbrau
Explorer
HongerVenture said:
I just thought this good advise was worthy of repeating. If you never use soap the metal will soak up the oils and be the best possible cookware for years and years. My friend has a hunting cabin full of the stuff and it is all at least thirty years old and, as was said elsewhere, it is nearly like working with teflon. Just pour some warm water in it when you are done and scrub it gently with a natural bush then give it a wipe with some newsprint and it'll serve you well forever. If you are not going to be using it for a while, drop a teaspoon of cooking oil on a paper towel and give it a wipe, inside and out.
