Crisco for seasoning cast-iron pans
I made the choice to buy Crisco for seasoning my cast-iron pans (vs.
olive oil, lard, etc), so I bought a large can of it at BJ's ($5+). I will use it solely for seasoning and as I haven't used it in years, and will probably keep the can of Crisco for years for this use, I'm wondering whether to refrigerate it. I don't know if it turns rancid (does Crisco turn rancid?) if it will make the cast-iron have a rancid taste - Yuk! Please don't tell me if I'm worried, to freeze it -- I won't do it! :-)) Dee |
Crisco for seasoning cast-iron pans
Dee Dee said...
> I made the choice to buy Crisco for seasoning my cast-iron pans (vs. > olive oil, lard, etc), so I bought a large can of it at BJ's ($5+). I > will use it solely for seasoning and as I haven't used it in years, > and will probably keep the can of Crisco for years for this use, I'm > wondering whether to refrigerate it. I don't know if it turns rancid > (does Crisco turn rancid?) if it will make the cast-iron have a rancid > taste - Yuk! > > Please don't tell me if I'm worried, to freeze it -- I won't do > it! :-)) > Dee Dee, http://www.crisco.com/about/faqs.asp#1 Andy -- "Et tu, Crème Brûlée?" --Orange Julius Caesar Salad Dressing |
Crisco for seasoning cast-iron pans
"Dee Dee" > wrote:
>I made the choice to buy Crisco for seasoning my cast-iron pans (vs. > olive oil, lard, etc), so I bought a large can of it at BJ's ($5+). I > will use it solely for seasoning and as I haven't used it in years, > and will probably keep the can of Crisco for years for this use, I'm > wondering whether to refrigerate it. I don't know if it turns rancid > (does Crisco turn rancid?) if it will make the cast-iron have a rancid > taste - Yuk! Crisco does eventually go rancid, even if stored in the refrigerator. I believe it will last longer though, the cooler it is stored. That's where I keep mine. I primarily use it for pie crusts. One day I was making a pie crust and something just didn't smell right. It didn't occur to me immediately where the odor was coming from. Then I smelled inside the Crisco can... rancid! I don't think rancid Crisco would have any effect on seasoning cast iron, but it might smell more while you are "curing" the pan in the oven. When done, it should be fine, I would think. You must have an awful lot of cast iron, or plan on reseasoning on a frequent basis. I can't imagine using up a normal sized can of shortening (3 lb) in a lifetime on reseasoning alone. The standard can sizes I'm aware of are 1 lb and 3 lb. What size can did you get? Just as a side note... the trans fat free Crisco disappeared from my supermarket a while back, and I thought it was poor inventory control by the supermarket. Turns out the green label trans fat free product has been discontinued, and now all Crisco shortening is trans fat free. I read that in the food section of the paper (Washington Post) yesterday, and saw there's a press release on the Crisco web site about it too. -- ( #wff_ng_7# at #verizon# period #net# ) |
Crisco for seasoning cast-iron pans
On Feb 1, 1:08 pm, "wff_ng_7" > wrote:
> "Dee Dee" > wrote: > >I made the choice to buy Crisco for seasoning my cast-iron pans (vs. > > olive oil, lard, etc), so I bought a large can of it at BJ's ($5+). I > > will use it solely for seasoning and as I haven't used it in years, > > and will probably keep the can of Crisco for years for this use, I'm > > wondering whether to refrigerate it. I don't know if it turns rancid > > (does Crisco turn rancid?) if it will make the cast-iron have a rancid > > taste - Yuk! > > Crisco does eventually go rancid, even if stored in the refrigerator. I > believe it will last longer though, the cooler it is stored. That's where I > keep mine. I primarily use it for pie crusts. One day I was making a pie > crust and something just didn't smell right. It didn't occur to me > immediately where the odor was coming from. Then I smelled inside the Crisco > can... rancid! > > I don't think rancid Crisco would have any effect on seasoning cast iron, > but it might smell more while you are "curing" the pan in the oven. When > done, it should be fine, I would think. > > You must have an awful lot of cast iron, or plan on reseasoning on a > frequent basis. I can't imagine using up a normal sized can of shortening (3 > lb) in a lifetime on reseasoning alone. The standard can sizes I'm aware of > are 1 lb and 3 lb. What size can did you get? > > Just as a side note... the trans fat free Crisco disappeared from my > supermarket a while back, and I thought it was poor inventory control by the > supermarket. Turns out the green label trans fat free product has been > discontinued, and now all Crisco shortening is trans fat free. I read that > in the food section of the paper (Washington Post) yesterday, and saw > there's a press release on the Crisco web site about it too. > > -- > ( #wff_ng_7# at #verizon# period #net# ) Thanks Andy, and thanks wff for your thoughtful answer. Thanks for the WP newspaper article, which I just found and in part says this: "Trans fat-free Crisco shortening was introduced to consumers in 2004 but was discontinued because of production and performance problems." and I understand from your reference to http://www.crisco.com/whatsnew/press_releases.asp that it no longer will be shipped containing the transfat. Very interesting: my 6# can which has an expiration date of Aug 24, 2008 and has a Total fat content for 1 Tablespoon serving of 12g, of which1.5g is transfat. It says on the blue labeled can "Partially Hydrogenated soybean and cottonseed oils, mono-and diglycerides." I certainly would have preferred to waited. I may just try to return this if they will take it back. It all depends who is working the 'return' section whether or not they will take something back without a bunch of tailspinning. 6# -- well, I looked at it this way -- I was in BJ's killing some time between a dental appointment and I picked up 10# of KA flour, saving money of course, costing $.449 a lb. I knew that if I went to a regular grocery store a 3# can (which is what I probably would have bought) would have cost me almost as much. With BJ's and Costco, I feel I can break even over buying a product in a regular grocery store, even if I throw out a third. So, it was there. I definitely would've preferred to buy the transfat as I would've tried a pie using it, instead of lard, just to see how it turned out. I don't have a lot of cast iron to be seasoned, but DH hasn't a knack for seasoning and without my supervision (tee hee), I wonder how many re-seasonings will have to be done before it comes out to MY satisfaction. :-)) Thanks for the information. I'm a little ticked off for not waiting for the honest-to-goodness NEW Crisco. Dee |
Crisco for seasoning cast-iron pans
"Dee Dee" > wrote in message > I don't have a lot of cast iron to be seasoned, but DH hasn't a knack > for seasoning and without my supervision (tee hee), I wonder how many > re-seasonings will have to be done before it comes out to MY > satisfaction. :-)) Once seasoned, the cast iron is good for decades of use with no re-seasoning. Find out what you are doing wrong and you never need Crisco again. I just made pork chops in two pans tonight. They are at least 20 and 30 years old and have never been re-seasoned since new. |
Crisco for seasoning cast-iron pans
On Feb 2, 11:42 pm, "Edwin Pawlowski" > wrote:
> "Dee Dee" > wrote in message > > I don't have a lot of cast iron to be seasoned, but DH hasn't a knack > > for seasoning and without my supervision (tee hee), I wonder how many > > re-seasonings will have to be done before it comes out to MY > > satisfaction. :-)) > > Once seasoned, the cast iron is good for decades of use with no > re-seasoning. Find out what you are doing wrong and you never need Crisco > again. I just made pork chops in two pans tonight. They are at least 20 > and 30 years old and have never been re-seasoned since new. Ed, referring to your making pork chops, what I am doing wrong is this: I cannot rinse out with or without a brush and no soap any pot that meat (and veggies) has cooked in. I would not put away other pot I own without washing it with soap, and hoping that high heat would be enough to destroy bacteria. (How high heat do you dry out your pots in the oven after washing them?). Thanks. Dee |
Crisco for seasoning cast-iron pans
On 2 Feb 2007 22:10:09 -0800, "Dee Dee" > wrote:
>On Feb 2, 11:42 pm, "Edwin Pawlowski" > wrote: >> Once seasoned, the cast iron is good for decades of use with no >> re-seasoning. Find out what you are doing wrong and you never need Crisco >> again. I just made pork chops in two pans tonight. They are at least 20 >> and 30 years old and have never been re-seasoned since new. > >... I cannot rinse out with or without a brush and no soap any pot >that meat (and veggies) has cooked in. I would not put away other pot >I own without washing it with soap, and hoping that high heat would be >enough to destroy bacteria. (How high heat do you dry out your pots >in the oven after washing them?). Guess I'm in between you two. For most use (like the Lobel's veal tenderloins last night), my cast iron pans get swabbed clean with a tablespoon or two of kosher salt and a paper towel, then a quick, very hot-water rinse. If they've had something acidic in them, like a red wine sauce made after the meat is seared, I add a quick, thin coat of Crisco (one finger, fifteen seconds). Then they either go into a 325-350 F oven (if it's already hot) or onto a medium burner for 15 minutes or so, then turn either off and let the pan cool in place. I store my cast iron pans nested with a sheet of wax paper in between. In ten years or so of using these Griswolds, I've never had to re-do the initial seasoning on any of them. -- Larry |
Crisco for seasoning cast-iron pans
"Dee Dee" > wrote in message > > Ed, referring to your making pork chops, what I am doing wrong is > this: I cannot rinse out with or without a brush and no soap any pot > that meat (and veggies) has cooked in. I would not put away other pot > I own without washing it with soap, and hoping that high heat would be > enough to destroy bacteria. (How high heat do you dry out your pots > in the oven after washing them?). > Thanks. > Dee If you are germaphobic, nothing I suggest will help much. The bacteria is long gone during the cooking process. The pan is well over the temperatures used in sterilization, pots are boiling. I drain any leftover grease in the pan, then wash it under hot water using a paper towel. If something is burnt onto the pan, I just leave it on the stove to soak with some water in it and wash it later using the same method. I'll sometimes use the sponge with the green scrubbie stuff on it. Once washed, they are just left to dry. No added heat, no rust as they are well seasoned. When you season a pan, the oil polymerizes and forms a coating that protects the iron. You should have a nice smooth, black coating both inside and outside of the cast iron. No one has ever gotten sick from food poisoning in my house. |
Crisco for seasoning cast-iron pans
On Feb 4, 12:21 am, "Edwin Pawlowski" > wrote:
> "Dee Dee" > wrote in message > > > Ed, referring to your making pork chops, what I am doing wrong is > > this: I cannot rinse out with or without a brush and no soap any pot > > that meat (and veggies) has cooked in. I would not put away other pot > > I own without washing it with soap, and hoping that high heat would be > > enough to destroy bacteria. (How high heat do you dry out your pots > > in the oven after washing them?). > > Thanks. > > Dee > > If you are germaphobic, nothing I suggest will help much. The bacteria is > long gone during the cooking process. The pan is well over the temperatures > used in sterilization, pots are boiling. > > I drain any leftover grease in the pan, then wash it under hot water using a > paper towel. If something is burnt onto the pan, I just leave it on the > stove to soak with some water in it and wash it later using the same method. > I'll sometimes use the sponge with the green scrubbie stuff on it. > > Once washed, they are just left to dry. No added heat, no rust as they are > well seasoned. When you season a pan, the oil polymerizes and forms a > coating that protects the iron. You should have a nice smooth, black > coating both inside and outside of the cast iron. No one has ever gotten > sick from food poisoning in my house. Thank you. Good advice from both of you and Larry. I have tried more on the order of Larry's way, seasoning off an on as he does, putting it in the oven to dry, too, but as I've used soap many times, always getting left behind. DH is a fan of salt with the egg skillet. Thanks again, Dee |
Crisco for seasoning cast-iron pans
On 2 Feb 2007 22:10:09 -0800, "Dee Dee" > wrote:
>On Feb 2, 11:42 pm, "Edwin Pawlowski" > wrote: >> "Dee Dee" > wrote in message >> > I don't have a lot of cast iron to be seasoned, but DH hasn't a knack >> > for seasoning and without my supervision (tee hee), I wonder how many >> > re-seasonings will have to be done before it comes out to MY >> > satisfaction. :-)) >> >> Once seasoned, the cast iron is good for decades of use with no >> re-seasoning. Find out what you are doing wrong and you never need Crisco >> again. I just made pork chops in two pans tonight. They are at least 20 >> and 30 years old and have never been re-seasoned since new. > > >Ed, referring to your making pork chops, what I am doing wrong is >this: I cannot rinse out with or without a brush and no soap any pot >that meat (and veggies) has cooked in. I would not put away other pot >I own without washing it with soap, and hoping that high heat would be >enough to destroy bacteria. (How high heat do you dry out your pots >in the oven after washing them?). >Thanks. >Dee > > > If you're that afraid (or anal :) ), stop using cast iron and get some good non-stick pans - or stainless if you like to have good fond develop. If you have to wash with soap and scrub after each use, you will never have seasoned cast iron. Seasoning develops over time as fat and yes food particles work down into the pores in the cast iron to form that smooth, shiny, black, non-stick surface. Since soap (I assume you're actually using detergent) is designed to dissolve and remove fat, that will never happen to your cast iron. Enjoy cooking with whatever pots and pans make you happy! - Mark |
Crisco for seasoning cast-iron pans
On Feb 4, 12:43 pm, wrote:
> On 2 Feb 2007 22:10:09 -0800, "Dee Dee" > wrote: > > > > > > >On Feb 2, 11:42 pm, "Edwin Pawlowski" > wrote: > >> "Dee Dee" > wrote in message > >> > I don't have a lot of cast iron to be seasoned, but DH hasn't a knack > >> > for seasoning and without my supervision (tee hee), I wonder how many > >> > re-seasonings will have to be done before it comes out to MY > >> > satisfaction. :-)) > > >> Once seasoned, the cast iron is good for decades of use with no > >> re-seasoning. Find out what you are doing wrong and you never need Crisco > >> again. I just made pork chops in two pans tonight. They are at least 20 > >> and 30 years old and have never been re-seasoned since new. > > >Ed, referring to your making pork chops, what I am doing wrong is > >this: I cannot rinse out with or without a brush and no soap any pot > >that meat (and veggies) has cooked in. I would not put away other pot > >I own without washing it with soap, and hoping that high heat would be > >enough to destroy bacteria. (How high heat do you dry out your pots > >in the oven after washing them?). > >Thanks. > >Dee > > If you're that afraid (or anal :) ), stop using cast iron and get > some good non-stick pans - or stainless if you like to have good fond > develop. If you have to wash with soap and scrub after each use, you > will never have seasoned cast iron. Seasoning develops over time as > fat and yes food particles work down into the pores in the cast iron > to form that smooth, shiny, black, non-stick surface. Since soap (I > assume you're actually using detergent) is designed to dissolve and > remove fat, that will never happen to your cast iron. > > Enjoy cooking with whatever pots and pans make you happy! > > - Mark- Hide quoted text - > > - Show quoted text - Thanks for your advice. Appreciated. Dee |
Crisco for seasoning cast-iron pans
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Crisco for seasoning cast-iron pans
In article . com>,
"Dee Dee" > wrote: > wondering whether to refrigerate it. I don't know if it turns rancid > (does Crisco turn rancid?) > Dee It will become rancid. IMO it's a false economy to buy a bucketload because it's cheap and then throw it out because it's gone bad. Buy what you need for the job. -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller - Winter pic and a snow pic http://jamlady.eboard.com http://www.caringbridge.org/visit/amytaylor |
Crisco for seasoning cast-iron pans
In article .com>,
"Dee Dee" > wrote: > iit in the oven to dry, too, but as I've used soap many times, always > getting left behind. DH is a fan of salt with the egg skillet. I never use soap on my two pieces of cast iron -- a small skillet for eggs and a griddle for bacon, pancakes, hash browns. My bacon has been leaving a wretched mess behind (I suspect there is substantial sugar in the cure) and I've had to scrape with a metal spatula before scouring with some salt and a little oil. I use paper toweling for scouring. -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller - Winter pic and a snow pic http://jamlady.eboard.com http://www.caringbridge.org/visit/amytaylor |
Crisco for seasoning cast-iron pans
On Feb 1, 12:06 pm, "Dee Dee" > wrote:
> I made the choice to buy Crisco for seasoning my cast-iron pans (vs. > olive oil, lard, etc), so I bought a large can of it at BJ's ($5+). I > will use it solely for seasoning and as I haven't used it in years, > and will probably keep the can of Crisco for years for this use, I'm > wondering whether to refrigerate it. I don't know if it turns rancid > (does Crisco turn rancid?) if it will make the cast-iron have a rancid > taste - Yuk! > > Please don't tell me if I'm worried, to freeze it -- I won't do > it! :-)) > Dee the finest potracks in the world can be found at http://www.modernblacksmith.com |
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