Cast Iron Skillet

  1. Hey could the cooks out there help me out? I just bought this huge cast iron skillet and someone at work told me that I have to "season" it. What is this? Can I wash it in hot soapy water? Can you scour it? Can you make pineapple-upside down cakes in it? Thanks, Shygirl
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  2. 41 Comments

  3. by   LasVegasRN
    Depends on who you talk to. Usually it means you rub it with vegetable oil. Folks down south would rub it with lard and bake it in the oven for about half an hour and let it cool.
    I take a soft cloth and rub with vegetable oil (some swear by Crisco).
    I don't get the point of doing this, but, hey... who am I to break tradition?
  4. by   indeed
    The point of seasoning cast iron (and really any other pots and pans that aren't that non-stick thing) is to smooth them out. Iron is really rough stuff and it makes your food stick too much, so if it is "seasoned" the idea is your food won't stick too it. I have seasoned three of them, and the best way I found is what lasvegas said about the lard and baking it.....it's not that part that seasons it really, it's the cleaning up part. Hope this helped.

    Indeed.
  5. by   Robin61970
    Normally it just means to "season" it with oil......one thing to be sure and do though is when you wash the skillet do not allow it to air dry or it will rust.......we put ours on the stove over low heat and dry it....then rub oil into it........
  6. by   LasVegasRN
    Oh cool, thanks Indeed! Here I was thinking it was a southern folklore thing...
  7. by   Robin61970
    And fried taters cook up crispy on bottom if ya cook em right.........lol
  8. by   NRSKarenRN
    I've used Crisco in place of lard for years.

    After each use, mostly just have to wipe out the pan and wipe inside with paper towel and vegetable oil.

    DO NOT SOAK PAN or let stand in water as will get rusty. If that occurs by accident, scub with SOS pad, rinse and repeat seasoning procedure.

    These pans make the BEST fried chicken, biskets and Irish soda bread---have one that only Soda bread touches...now I'm hungry!
  9. by   indeed
    Hehe lasvegas...it sort of is, but then most folklore holds a bit of truth. BTW, speant some time in Bossier City, Looooosiana.

    Indeed.
  10. by   LasVegasRN
    Originally posted by indeed
    Hehe lasvegas...it sort of is, but then most folklore holds a bit of truth. BTW, speant some time in Bossier City, Looooosiana.

    Indeed.
    Sho nuff? My kin folk are all from Arkansas and Mississippi!
  11. by   Robin61970
    Arkansas here!!!!! Boy at this rate we might surpass heathers turkey LOL!!!!!!
  12. by   LasVegasRN
    Originally posted by Robin61970
    Arkansas here!!!!! Boy at this rate we might surpass heathers turkey LOL!!!!!!
    Cool! My folks are from Wynne and Brinkley.
    Yeah, we could tell skillet stories - like the time my Aunt Mary Ella threw one at Uncle Albert, it missed him, struck and killed his coon dog!
  13. by   indeed
    *hands robin and lasvegas a glass of iced tea*

    And the list goes on...kinfolk, indeed....Mississippi, Bama, with most of them in western Tennessee. Everyone up and left LA at the same time. Damn shame too. Erm, wait, weren't we supposed to be talking about skillets...:roll

    Indeed.
  14. by   live4today
    Ditto on the greasing of the iron skillet. My mother owned one...and every other elder I can think of had one...Gramma included. They always held up nicely for them, so after I got married the first time around (I was 18...so keep that in mind when I tell you this)...I bought an iron skillet just like "tradition" would have us do. I wiped it with vegetable oil like the directions said, but it rusted anyway because I let it soak in water. I should've asked my elders how to 'BRING IT BACK TO LIFE', but instead tossed a good iron skillet in the trash and haven't purchased one since that time. Now all I use is Teflon...the real expensive Teflon...and I DARE someone to use anything other than Teflon utensils when cooking in it. :chuckle

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