From: elef@smarmy.Corp.Sun.COM (elaine 'BEANO' leffler)
Newsgroups: rec.food.cooking
Subject: seasoning cast iron - SUMMARY
Date: 10 Sep 1992 21:22:27 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: elef@smarmy.Corp.Sun.COM
NNTP-Posting-Host: smarmy.corp.sun.com
Keywords: thanks, all

as promised, here is a summary of the responses i received to my
plea for cast iron seasoning help.  thanks to all who responded....

From: jern@visual1.jhuapl.edu (Bob Jernigan)

Inspired by last week's discussion on Woks and the seasoning thereof, I thought 
that I would have another go at seasoning by cast iron skillet.  (I've had this 
thing for about 25 years and from time to time manage to come up with a good
seasoning.  This is what I did last saturday during the Clinton, Bush speeches:

I scrubbed the inside thoroughly and heated on medium high heat until it stopped
smoking and started to darken.  (This was done on the stovetop with doors and
windows open and exhaust fan on high.)  Using paper towels and tongs, I rubbed
with peanut oil and heated again until it stopped smoking.  (For anyone who tries
this, remember that the smoke is explosive!)  I repeated the procedure 5 times
until the interior looked like it has been coated with glossy black enamel.  I
scratched with my fingernail and it didn't leave a mark.  So yesterday morning,
proud of my handywork I set out to fix my wife and myself a breakfast of fried
eggs and toast.  Yep, we did eat some eggs and toast.  Some!  The rest is
thoroughly glued to the bottom of my pan.  Still.  I'm still comtemplating the
adhesive qualities of eggs on seasoned (?) iron.
-------------------------

From: kim%m44.unm.edu@ariel.unm.edu

I usually have some small success with the mfg. recommended seasoning method,
but to get a real good season, I just have to cook on th epan  lot and live
with the results.  There is a symbiotic relationship that develops as you
scrape horrid food-substances from the imperfectly seasoned pan and eat them
(an important step . . . don't throw them out or it won't work), but the
process will reward you with a perfectly seasoned pan in the end.   I find that
pancakes and hash browns are the most effective foods to use.

This is mostly tongue in cheek, but I really do find that cooking in the lousy
pan eventually makes it really good, as long as you cook on the entire surface
evenly.
-------------------------

From: Felix Yen <yen@stsci.edu>

you were the victim of a cruel joke.  it can take years (depending
on how often you use them) before the pans acquire the legendary
surface.  avoid using them for anything but sauteing and frying
for a while.  one notable exception is cornbread; baking cornbread
is a great way to help a young pan along.  (i think this is because
the ideal seasoning temperature is quite a bit higher than 300F.)
hang in there; it will be worth the trouble in the end.
-------------------------

From: eddie@railnet.nshore.ORG (Eddie Van Huffel)

I cannot help but wonder if you used either butter or other oil when you 
fried the egg?  I have never heard that cast iron is totally stick free, and 
when I fry eggs, I usually melt a pat of butter before adding the eggs.  
After using the skillet, I wipe it out with a paper towel.  I had 4 skillets 
in a small restaurant, and they were used daily for 5 years (till I sold the 
restaurant) and I never washed them.  I had no eggs stick to them, but I did 
use butter (margarine) to cook the eggs in, and wiped out the skillet 
afterwards.  Oh yes, never put soap on cast iron.  Another thing, after 
scouring the skillet, please try to season it again before you use it.

Hope that this helps 8^)
-------------------------

From: dadams@cherry.cray.com (David Adams)

My recomendation:  Don't use the steel wool just yet.  You can try:

	1)  Boiling water in the pan for a few hours and then 
	    scrubbing with a soft scrubbie.

	2)  Heat treatment wherein you burn off the offending material.
	    This really is an excelent technique for use with cast iron.
	    You heat up the oven to 500 and put the pan back in for
	    an hour or so.  It works on the principle of the self cleaning
	    oven.  Alternatly you can place it in the camp fire for a while.
	    Be careful not to let it get too hot for too long or you will
	    burn off the seasoning and have to start over from bare metal.
	    (BTW if you insist on removing the seasoning, the fire treatment	
	    can be a good way to do it, but use caution since the fire
	    can cause oxidation (rust).)

I will send my standard seasoning advice in another reply.
-------------------------

From: jack <jack@dcs.gla.ac.uk>

I just fry things in my pans regularly (e.g. onions for curries or soups)
to maintain the oil film.  I've tried the same sort of "seasoning"
procedure you describe, and it didn't work for me either.  One thing that's
important: when you wash them, *don't* let them sit around wet - put them
back on the stove and heat them to boil off all water droplets.  The best
oil I've found for coating them is grapeseed oil - it can stand very high
temperatures.

They're a real bargain.  I've bought mine from flea markets and haven't
paid more than five pounds for any of them.  Their one serious problem is
weight; my girlfriend's kids can't lift them safely.

cheers - jack

**END of seasoning file**