Persephone

Bit of an odd thread but we bought a cast iron frying pan whilst in America and I'm after some advice on those who have seasoned one before.

I've tried thin layers of oil and then into the oven which has had limited success. I am currently experimenting with a thicker coating of oil to see if that works better. So far all I have done is made the house smell of burning oil and my eyes sting

Is this right? Or should I have persevered with the thin layers but do it many more times? I've used canola oil which should have a higher smoking point.

Stormer999

Sounds as though you are oiling it correctly and with the right oil so how are you cleaning it after cooking ? Not a dish washer I hope ?

scrubbedexpat094

I use salt for seasoning my pancake pan. I add a good thick layer of salt and heat until hot on the hob. Then I use a brush to move it around, throw the salt away and lightly coat with oil. I then cover it in plastic and leave until it's next required.

Persephone

I've been washing it by hand in hot water but the problem is that I don't think it's seasoned properly as it's not as non stick as it should be. I've avoided using soap as that removes the oil.
We never use the dishwasher anyway. There's only two of us and I won't run it partly full, neither do I want dirty dishes sitting around for days - even if we had enough plates to do that!

Anyway, thick or thin layer of oil?

Might try the salt

scrubbedexpat094

I've only ever washed mine once and that was before the first time I ever used it! I give mine a good wipe round with kitchen roll and then coat with a thin layer of oil and put in a plastic bag. I usually season it once a year, depending on how often I use it.

Thin layers of oil with a high smokepoint eg. flaxseed oil is the way to go IMO.

scrubbedexpat094

Safflower oil or rice bran oil has a much higher smoking point than canola.

Persephone

Might buy some rice bran or flaxseed oil next time I'm out. I've never seen safflower oil anywhere but then I don't hang out in the oil aisle in supermarkets that often

I used way too much oil this time-it's gone all gloopy and syrupy on the pan. Might have to scrub it and start from scratch again first I'll let it cool and bake it again tomorrow to see if that helps

Stormer999

Thin coats of canola 3-4 times. Soap will not remove the coat only prolonged wet will do that. Make sure the heating ring under the cast base covers the whole pan as CI is not a good heat conductor and do not expect your pan when coated to be as good as a non stick unit. C.I pans best use is from top ring and into oven cooking where it will be continually re coating. Mine does a fantastic job of cooking my salmon steaks to get crispy skins, off the ring under the grill and finish with a knob of butter and lemon squeeze.

Marzie

Good tips here from a chef.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away | Serious Eats

Persephone

Thanks Stormer I always make sure I dry it thoroughly using the residual heat of the oven or ring after cleaning.
I'm probably just being impatient

Charismatic

This is the best cast iron frying pan threads I've read this year.

...Well top 10 anyway.

Persephone

This is definitely No.1. This is the gold standard that all cast iron frying pan threads will have to live up to in future

scrubbedexpat094

And I shall be proud to be able to say "I was there."

Persephone

And you were one of the original followers, one of the first

I feel like I am the God of frying pan threads

Stormer999

Dare say it will pan out OK in the end....