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Cleaning Cast Iron with Flax Oil
This article has a good explanation of why flax oil might be one of the
better oils to use to season cast iron: http://sherylcanter.com/wordpress/20...ing-cast-iron/ I tried it for the first time today, and I'm getting a "mottling" effect on the bottom of the pan. There are some spotty sections where it looks like the oil is glossy instead of matte. Maybe the oil did not burn off entirely, but the pan did stop smoking. How do I get a nice even matte finish? -- W |
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Cleaning Cast Iron with Flax Oil
On Fri, 10 Jan 2014 23:23:17 -0800, "W" >
wrote: > This article has a good explanation of why flax oil might be one of the > better oils to use to season cast iron: > > http://sherylcanter.com/wordpress/20...ing-cast-iron/ > > I tried it for the first time today, and I'm getting a "mottling" effect on > the bottom of the pan. There are some spotty sections where it looks like > the oil is glossy instead of matte. Maybe the oil did not burn off > entirely, but the pan did stop smoking. How do I get a nice even matte > finish? Use your pan and add a new coat with every use. The outside of your pan does not need as much attention as the inside surface that you cook on and subsequently clean does. If you think people 150+ years ago gave a second thought to which fat/oil to use when seasoning their cast iron pans, I'd like a hit of whatever it is you're smoking. -- "Corporations aren't people, they're Republicans" (Rev Al Sharpton 10/7/2011) |
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Cleaning Cast Iron with Flax Oil
"sf" > wrote in message
... > On Fri, 10 Jan 2014 23:23:17 -0800, "W" > > wrote: > > This article has a good explanation of why flax oil might be one of the > > better oils to use to season cast iron: > > > > http://sherylcanter.com/wordpress/20...ing-cast-iron/ > > > > I tried it for the first time today, and I'm getting a "mottling" effect on > > the bottom of the pan. There are some spotty sections where it looks like > > the oil is glossy instead of matte. Maybe the oil did not burn off > > entirely, but the pan did stop smoking. How do I get a nice even matte > > finish? > > Use your pan and add a new coat with every use. The outside of your > pan does not need as much attention as the inside surface that you > cook on and subsequently clean does. I sand down the existing seasoning with salt, and then I water-wipe (no soap) that and heat the cast iron pan to about 150F to get all water out. I applied the flax to the heated pan, and the trick there is to wipe off all of the excess oil. You want an oil layer to be barely present. Then set oven to 500F and bake one hour, turn oven off, and let settle in oven one more hour. That formula seems to do it for seasoning. Some people might want to repeat above cycle up to five more times. Between uses, I'm finding that a initial scrub in water (no soap) using chain mail scrubbers gets off any big pieces. Wipe clean, and then apply avocado oil with salt mixed in. The salt completely wears off any remaining residue, and the oil acts as additional seasoning and protects the pan until next use. I use avocado for this instead of flax because the oil is not burning off and I might eat some of it in next meal with that pan. Avocado has a super high smoke point and is a decent, healthy monounsaturated fat. That is in contrast to flax, which has a low smoke point and is very very unstable polyunsaturated fat. > If you think people 150+ years ago gave a second thought to which > fat/oil to use when seasoning their cast iron pans, I'd like a hit of > whatever it is you're smoking. Those same people probably had a smoke before and after the wood burning fire on which they deposited nice carcinogens on their cast iron pots. Just because they had less information doesn't mean they make better decisions. -- W |
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Cleaning Cast Iron with Flax Oil
On Sat, 11 Jan 2014 18:04:36 -0800, "W" >
wrote: > Those same people probably had a smoke before and after the wood burning > fire on which they deposited nice carcinogens on their cast iron pots. > Just because they had less information doesn't mean they make better > decisions. And in spite of all that their pans developed a nice nonstick surface. -- "Corporations aren't people, they're Republicans" (Rev Al Sharpton 10/7/2011) |
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Cleaning Cast Iron with Flax Oil
In article >,
> wrote: > Between uses, I'm finding that a initial scrub in water (no soap) using > chain mail scrubbers gets off any big pieces. I've used and abused black iron pans nearly all my life. I find that cleaning them is easiest with a non soapy rag, hot running water and the pan fresh off the fire or hot out of the oven. Don't dilly dally. Use a oven mitt and clean it right after food removal before doing anything else at all. Seasoning stays put unless you use it for acidic foods like tomatoes. leo |
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Cleaning Cast Iron with Flax Oil
On Sun, 12 Jan 2014 19:58:43 -0800, Leonard Blaisdell
> wrote: > In article >, > > wrote: > > > Between uses, I'm finding that a initial scrub in water (no soap) using > > chain mail scrubbers gets off any big pieces. > > I've used and abused black iron pans nearly all my life. I find that > cleaning them is easiest with a non soapy rag, hot running water and > the pan fresh off the fire or hot out of the oven. Don't dilly dally. > Use a oven mitt and clean it right after food removal before doing > anything else at all. Seasoning stays put unless you use it for acidic > foods like tomatoes. > Oh, come on Leonard! If you clean a hot cast iron pan while it's still hot, you're going to remove a certain amount of seasoning. Not saying you have to wait until it's cold, but it's not very smart to pull it off the stove and pour water on it (hot or not). -- "Corporations aren't people, they're Republicans" (Rev Al Sharpton 10/7/2011) |
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Cleaning Cast Iron with Flax Oil
In article >, sf
> wrote: > Oh, come on Leonard! If you clean a hot cast iron pan while it's > still hot, you're going to remove a certain amount of seasoning. Not > saying you have to wait until it's cold, but it's not very smart to > pull it off the stove and pour water on it (hot or not). It will remove some seasoning, but the pan will come clean slick-as-a-whistle. Fry a steak in it, and you won't notice a difference. Fry an egg and you probably will. I use a nonstick for eggs. Good cast iron pans (I inherited my ancient ones) don't crack with the shock. You made me google this self-serving website. I agree with the cast iron part. I have no opinion on the rest. <http://cooking.stackexchange.com/que...thermal-shock- affect-pans-made-of-different-materials> Checking more... <http://theinductionsite.com/inductio...e-seasoning.sh tml> is iffy to my claim. I was not precise. I didn't mean ceramic cast iron. I meant for one to do the cleanup with hot running water and not immersion. I've cleaned precisely as stated a thousand times at minimum. IMO, good cast iron pans are bulletproof for cooking. They don't even warp with the ravages that I put them through. They're black as coal on the outside and various shades of black on the inside. All experience hot water rinse with a un-soaped cloth as a cleanup and nothing else while still hot. The hottest I cook is high on the hob and 450 degrees on a electric stove. They probably hit the stream of hot water at around 250-300 degrees. I'm unlikely to change the procedure. Pray for me. leo |
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Cleaning Cast Iron with Flax Oil
On Sun, 12 Jan 2014 22:58:45 -0800, Leonard Blaisdell
> wrote: > I'm unlikely to change the procedure. Pray for me. <G> I'll try to remember. -- "Corporations aren't people, they're Republicans" (Rev Al Sharpton 10/7/2011) |
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Cleaning Cast Iron with Flax Oil
On Fri, 10 Jan 2014 23:23:17 -0800, "W" > wrote: >This article has a good explanation of why flax oil might be one of the >better oils to use to season cast iron: > >http://sherylcanter.com/wordpress/20...ing-cast-iron/ > >I tried it for the first time today, and I'm getting a "mottling" effect on >the bottom of the pan. There are some spotty sections where it looks like >the oil is glossy instead of matte. Maybe the oil did not burn off >entirely, but the pan did stop smoking. How do I get a nice even matte >finish? I have purchased several pieces of very nasty looking cast iron over the years. The first thing I do is run them through the self-cleaning cycle of my oven. Then I put a thin coat of shortening such as Crisco on it and heat it up, but not as hot. They are not exactly non-stick but a small amount of grease when cooking keeps them clean. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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Cleaning Cast Iron with Flax Oil
Melba's Jammin' wrote:
> > I clean my cast iron (only two pieces, a > small skillet and an 11" griddle) with vegetable oil and salt, scrubbed > with a paper towel. I almost never use water in them. Thanks for that bit of advice, Barb. I'll try that. Plain salt, right? G. |
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Cleaning Cast Iron with Flax Oil
On Wed, 15 Jan 2014 15:22:46 -0500, Gary > wrote:
> Melba's Jammin' wrote: > > > > I clean my cast iron (only two pieces, a > > small skillet and an 11" griddle) with vegetable oil and salt, scrubbed > > with a paper towel. I almost never use water in them. > > Thanks for that bit of advice, Barb. I'll try that. Plain salt, > right? > Use regular table salt, or whatever you've got on hand. -- Good Food. Good Friends. Good Memories. |
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