My Mom gave me a cast iron fry pan she bought but didn't use. It's
new. I thought I once heard that a new cast iron pan needs to be
seasoned in some way. Is this true, and if so, what should I do with
it? And is there any special care it needs? My main reason for wanting
one is to try a method of cooking steak indoors that I've seen on TV,
where the steak is seared stovetop in a cast iron pan, then finished
off in the oven. Thanks.

wrote:
> My Mom gave me a cast iron fry pan she bought but didn't use. It's
> new. I thought I once heard that a new cast iron pan needs to be
> seasoned in some way. Is this true, and if so, what should I do with
> it? And is there any special care it needs? My main reason for wanting
> one is to try a method of cooking steak indoors that I've seen on TV,
> where the steak is seared stovetop in a cast iron pan, then finished
> off in the oven. Thanks.
>
Hey you're about to get a gajillion answers. Take whatever I say with a
grain of salt, like everything else you're about to get. It's likely
you have to season the pan. I don't know if it came pre-seasoned. If
it's just dark-greyish iron, and not all colored black, then it needs to
be seasoned. If it's black already, then you don't really need to
season right now . . . but you'll have to keep up with it from time to time.

When I initially season a skillet, I follow a procedure as such:
1. Clean the pan off with a damp cloth. Scrub out any rust.
2. Dry with a towel. Don't let it air dry or it will rust.
3. Smother liberally in some cooking oil. I like canola oil sinks it
seems to sticky up quickly.
4. Wipe off any excess oil.
5. Hang the pan, or suspense upside-down, somewhere for a day. The oil
will oxidize a little and create a coat.
6. The next day, lightly wipe with a damp cloth.
7. Reapply some oil.
8. Stick the pan in the center rack of your oven at 300 degrees
Fahrenheit for an hour. Turn on the vent. Consider having a baking pan
underneath if you fear some trace oil will drop to the bottom of your oven.
9. After an hour, turn off the oven but leave the pan in there to cool
with the oven.

It should be ready to use. Just don't use much soap -- "benign neglect"
it the key here. Scrape off any large pieces of crud that ever stick to
the pan, but let whatever else be. You'll have to reseason after you
make something that's acidic or is particularly sticky. Tomatoes come
to mind, along with your fourth consecutive Sunday of making pancakes.

Most people will probably tell you to just shove the thing in the oven.
That's what I do normally to season, but I use the additional coating
for the first coat. Eventually you'll have a jet black skillet, and
that's what you want.

In article >,
wrote:

> My Mom gave me a cast iron fry pan she bought but didn't use. It's
> new. I thought I once heard that a new cast iron pan needs to be
> seasoned in some way. Is this true, and if so, what should I do with
> it?

If you look around, you can find a number of "magic incantations" each
of which is described as the one and only "true way" to season a cast
iron pan. Any one of them will work, but will be more trouble than my
way; just start using it. The thing is *cast iron* fer Finagle's sake;
what can possibly happen to it?

At first, use it for hot, searing operations, film it with oil before
every use, and don't make liquid-based sauces in it (they'll wash out
the "non-stick"). When you wash it after use, be gentle and don't scrub
out the growing oil layer. After a few sessions, you can use it for
nearly anything, including liquid-based pan sauces. Just don't do long
simmering operations in it, unless you want to re-season it.

>And is there any special care it needs?

Scrub it gently; soaking for a half-hour first makes it easy. Don't let
it stay wet. Dry it complely right after you wash it.

>My main reason for wanting
> one is to try a method of cooking steak indoors that I've seen on TV,
> where the steak is seared stovetop in a cast iron pan, then finished
> off in the oven. Thanks.

I do that frequently, but I use thinner steaks -- 3/4 inch, say -- and I
don't finish cooking in the oven. We like our beef rare in the middle,
so I get the pan really hot, film it with oil, sear the meat on both
sides for a few minutes and then plate it. Add a bit more oil, toss in
some chopped shallots, stir briefly, deglaze the pan with some stock and
a bit of red wine, add a teaspoon of good quality beef base (stir till
dissolved), put that over the meat, and you're all set.

Variations include mushrooms and a bit of mushroom powder; a squirt of
catsup; a splash of cognac or port; other herbs (especially if you cook
other meats this way);crushed peppercorns; finishing with some cream at
the end; finishing with a bit of butter at the end; ...

Isaac

wrote:
> My Mom gave me a cast iron fry pan she bought but didn't use. It's
> new. I thought I once heard that a new cast iron pan needs to be
> seasoned in some way. Is this true, and if so, what should I do with
> it? And is there any special care it needs? My main reason for wanting
> one is to try a method of cooking steak indoors that I've seen on TV,
> where the steak is seared stovetop in a cast iron pan, then finished
> off in the oven. Thanks.
>

If you googled this group, you would find several hundred message about
this specific topic. Ever think about doing that?


jim

> wrote in message
...
> My Mom gave me a cast iron fry pan she bought but didn't use. It's
> new. I thought I once heard that a new cast iron pan needs to be
> seasoned in some way. Is this true, and if so, what should I do with
> it? And is there any special care it needs? My main reason for wanting
> one is to try a method of cooking steak indoors that I've seen on TV,
> where the steak is seared stovetop in a cast iron pan, then finished
> off in the oven. Thanks.
>

When I was a kid, my Mom passed away and I went to live with my Grandma. We
didn't own any cast iron pans, so I knew nothing about them. My Grandma had
me wash the dishes one day (I was about 11 or 12), and I scrubbed her cast
iron pan until it looked like new. I was quite pleased with myself. I didn't
know I wasn't supposed to do that. She was pretty ****ed that I "ruined her
seasoning".

Scott.

Hmm. I'm on my third wok I never get the seasoning right. My last one I
put on the gas oven, the doorbell went so I went to anwer it and by the
time I came back the wok was gloqing orange!! Panic set in and I threw
it into a sink of cold water.

needless to say it rusted up pretty quick after that. I now have all
three woks outside as plant pots!! I'm scared to get another one as I'm
getting a reputation as a pan killer

As for cleaning pans until they shine? haha my dad did that to my mums
pan.. he used his DREMEL of all things and a WIRE BRUSH. I thought
there was going to be a divorce that day

> wrote in message
oups.com...
> Hmm. I'm on my third wok I never get the seasoning right. My last one I
> put on the gas oven, the doorbell went so I went to anwer it and by the
> time I came back the wok was gloqing orange!! Panic set in and I threw
> it into a sink of cold water.
>
> needless to say it rusted up pretty quick after that. I now have all
> three woks outside as plant pots!! I'm scared to get another one as I'm
> getting a reputation as a pan killer

Well, there's some real good wok seasoning advice in the wok seasoning
thread (I know - shocked me to find it there too, heheh...) that's v v v
down there somewhere, also heaps more of the same in the r.f.c. faq!

> As for cleaning pans until they shine? haha my dad did that to my mums
> pan.. he used his DREMEL of all things and a WIRE BRUSH. I thought
> there was going to be a divorce that day

LMAO! He's not called Tim Taylor is he?!? ',;~}~




Shaun aRe - I'll get that burned egg off of your pan honey, just let me
attach this small two stroke motor to this BrilloT pad!
--
Living Life Large Like Loud Lemon Lipped Laughter.

My seasoning method is available in previous threads in this NG, as has
been pointed out by others. And, of course, it's the "best" method of
all!
When I lived on boats for a while in Fla., I learned that every captain
on every boat had his/her own way of varnishing the wood on the boat.
No 2 were alike, and each would swear that their's was the only correct
way of varnishing. I guess if we researched it, we could find many
other of these common practices in different disciplines in which the
"experts", or those that consider themselves such, violently disagree.
Humans are very curious creatures, indeed.

> wrote in message
...
> My Mom gave me a cast iron fry pan she bought but didn't use. It's
> new. I thought I once heard that a new cast iron pan needs to be
> seasoned in some way. Is this true, and if so, what should I do with
> it? And is there any special care it needs? My main reason for wanting
> one is to try a method of cooking steak indoors that I've seen on TV,
> where the steak is seared stovetop in a cast iron pan, then finished
> off in the oven. Thanks.

The most important part of seasoning a cast iron pan is the cleaning after
each use. 99% of the time a brush and hot water - (nope no detergent is
used) - is all you need. The best seasoning comes from use. My advise -
don't put the pan away leave it out on the cooktop/stove you'll be more apt
to use it.

Dimitri

Dimitri said,
My advise -
don't put the pan away leave it out on the cooktop/stove you'll be more
apt
to use it.

Not sure about this one, Dimitri! I keep my cast iron skillets in the
drawer by the stove and use them enarly every day! Might make a
difference for you where the pan is kept, but for me, not a bit.

"salgud" > wrote in message
oups.com...
> Dimitri said,
> My advise -
> don't put the pan away leave it out on the cooktop/stove you'll be more
> apt
> to use it.
>
> Not sure about this one, Dimitri! I keep my cast iron skillets in the
> drawer by the stove and use them enarly every day! Might make a
> difference for you where the pan is kept, but for me, not a bit.

Until one gets in the habit of using these wonderful tools - out of sight out of
mind.

;-)

Dimitri

I gather you are very young, Dimitri, so I want to be gentle with you.
As you mature, if you choose to do so, you're going to have a
realization. We are not all the same as you! There are others around
you, and they are not Dimitri's!
I try to remember when I give adivce, online or in person, that not
everyone is the same as me. And explain that in my postings. Some
people never figure this out.

"salgud" > wrote in message
oups.com...
>I gather you are very young, Dimitri, so I want to be gentle with you.
> As you mature, if you choose to do so, you're going to have a
> realization. We are not all the same as you! There are others around
> you, and they are not Dimitri's!

Try again....


> I try to remember when I give adivce, online or in person, that not
> everyone is the same as me. And explain that in my postings. Some
> people never figure this out.


You might also infer from the original post - the person has very little
experience with cast iron or there would not have been the necessity for the
question.

Oh yes and I think I started cooking with a # 6 Griswold about 1961.....

Dimitri

"salgud" > wrote in message
oups.com...
>I gather you are very young, Dimitri, so I want to be gentle with you.
> As you mature, if you choose to do so, you're going to have a
> realization. We are not all the same as you! There are others around
> you, and they are not Dimitri's!
> I try to remember when I give adivce, online or in person, that not
> everyone is the same as me. And explain that in my postings. Some
> people never figure this out.

I would take it you didn't catch Dimitri on tv. I think he knows about
different people.

nancy

Dimitri wrote:
You might also infer from the original post - the person has very
little
experience with cast iron or there would not have been the necessity
for the
question

So since they don't have experience cooking, they can't remember the
pan in the cupboard? People who haven't been cooking long have worse
memories that those of us who have? This leap is too esoteric for me.
Please explain in more detail.

Nancy wrote:
I would take it you didn't catch Dimitri on tv. I think he knows about

different people.

So by being on tv, people no longer have egocentric leanings? Wow, what
tv have you been watching? Ever hear of Bobby Flay? And no, I haven't
seen Dimitri on tv, I don't watch much. But my experience of "people on
tv" has been just the opposite of yours. Many of the people on tv have
huge egos, and don't realize that not everyone is like them. It's
called "narcissism". Thank you for clarifying why Dimitri doesn't know
that some of us are not like him. You just helped me understand why he
makes this assumption!

"salgud" > wrote in message
ups.com...
> Dimitri wrote:
> You might also infer from the original post - the person has very
> little
> experience with cast iron or there would not have been the necessity
> for the
> question
>
> So since they don't have experience cooking, they can't remember the
> pan in the cupboard? People who haven't been cooking long have worse
> memories that those of us who have? This leap is too esoteric for me.
> Please explain in more detail.

Sure

You miss the point - the original answer "The best seasoning comes from use. My
advise -
don't put the pan away leave it out on the cooktop/stove you'll be more apt to
use it."

Did you miss that point?

Are you too stupid or ignorant to understand the sentence above?

Let me put it another way - "the more you use a cast iron pan the better the
non-stick properties become, and improper cleaning can cause a myriad of
problems.


Dimitri

Dimitri wrote,
Sure

You miss the point - the original answer "The best seasoning comes from
use.


My
advise -
don't put the pan away leave it out on the cooktop/stove you'll be more
apt to
use it


.."

Did you miss that point?


Are you too stupid or ignorant to understand the sentence above?


Let me put it another way - "the more you use a cast iron pan the
better the
non-stick properties become, and improper cleaning can cause a myriad
of
problems.

I'll try to explain so even you can understand, Dimitri. I'm not
arguing with the fact that proper use of a cast iron pan reseasons it
and minimizes maintenance. What I disagree with you is your assumption
that others might use the pan more often if it is left out between
uses. I repeat, so you can understand, I disagree not with the idea
that proper use reseasons the pan, but with the idea that LEAVING THE
PAN OUT WILL MAKE SOMEONE USE IT MORE. Some of us don't need the pan
sitting on the stove to remember to use it.
Actually, was just pulling your tail a bit to see if you'd how you'd
react, since the statement seemed to me as though you assumed everyone
was like you, possibly a little narcississtic. Now that I know that
you've "been on tv", I understand better. I realize you have a problem
seeing what's been written, so I won't bother any more.
Have a nice day!

"Monsur Fromage du Pollet" > wrote in message
...

<snip>

>> Dimitri
>>
>>
>>
>
> You tell'm...you young whippersnapper you!

Damn you found me out - it's the wet behind the ears that keeps dripping on the
cast iron and rusting it.

Dimitri

"salgud" > wrote in message
ups.com...


"What I disagree with you is your assumption
that others might use the pan more often if it is left out between
uses."

The word 'might' in that sentence surely negates any chance of it being an
'assumption'?!?


',;~}~


Shaun aRe

"salgud" > wrote in message
ups.com...

<snip>

can understand, Dimitri. I'm not
> arguing with the fact that proper use of a cast iron pan reseasons it
> and minimizes maintenance. What I disagree with you is your assumption
> that others might use the pan more often if it is left out between
> uses. I repeat, so you can understand, I disagree not with the idea
> that proper use reseasons the pan, but with the idea that LEAVING THE
> PAN OUT WILL MAKE SOMEONE USE IT MORE. Some of us don't need the pan
> sitting on the stove to remember to use it.
> Actually, was just pulling your tail a bit to see if you'd how you'd
> react, since the statement seemed to me as though you assumed everyone
> was like you, possibly a little narcississtic. Now that I know that
> you've "been on tv", I understand better. I realize you have a problem
> seeing what's been written, so I won't bother any more.
> Have a nice day!


Well after careful consideration and some deep thought I have come to the
conclusion that there is a distinct possibility there could be some validity to
your point of view ergo you are certainly more that welcome to put you cast iron
pan(s) wherever you please. I might suggest a biologically impossible place
just may be apropos.

Dimitri

One time on Usenet, "Dimitri" > said:
>
> "Monsur Fromage du Pollet" > wrote in message
> ...
>
> <snip>
>
> >> Dimitri
> >>
> >>
> >>
> >
> > You tell'm...you young whippersnapper you!
>
> Damn you found me out - it's the wet behind the ears that keeps dripping on
> the cast iron and rusting it.

*Sigh* You kids today. ;-)

Seriously though, I thought the idea leaving the pan out where it
can be seen was great. Sure, it doesn't apply to everyone, but in
re-reading the thread, I can't see where you claimed that it did.
Methinks "saldug" has a burr under his saddle about something...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Tue, 26 Apr 2005 15:36:09 GMT, (Gal
Called Jani) wrote:

>One time on Usenet, "Dimitri" > said:
>>
>> "Monsur Fromage du Pollet" > wrote in message
>> ...
>>
>> <snip>
>>
>> >> Dimitri
>> >>
>> >>
>> >>
>> >
>> > You tell'm...you young whippersnapper you!
>>
>> Damn you found me out - it's the wet behind the ears that keeps dripping on
>> the cast iron and rusting it.
>
>*Sigh* You kids today. ;-)
>
>Seriously though, I thought the idea leaving the pan out where it
>can be seen was great. Sure, it doesn't apply to everyone, but in
>re-reading the thread, I can't see where you claimed that it did.
>Methinks "saldug" has a burr under his saddle about something...

To be honest, I thought =everybody= left their cast iron skillets out
on the stove. I never really considered why, but my grandmother and my
mom both did, and I do too. I guess I got the habit from them. They
typically get used several times a day, so I suppose it's just the
convenience of having them at the ready without having to look though
the cabinet.

Regards,
Tracy R.

"ravinwulf" > wrote in message
...

<snip>

> To be honest, I thought =everybody= left their cast iron skillets out
> on the stove. I never really considered why, but my grandmother and my
> mom both did, and I do too. I guess I got the habit from them. They
> typically get used several times a day, so I suppose it's just the
> convenience of having them at the ready without having to look though
> the cabinet.
>
> Regards,
> Tracy R.


In my grandmothers houses I knew the exact reason. I think there is a direct
relationship to the amount of RA (Rheumatoid Arthritis) and the amount of time
the pan is left out. To this day I can still see the crippled fingers grasping
the spatula to turn the "cutlette" <sp> Damn were they good.

Dimitri

"Rick Rider" > wrote in message
...
> On Tue, 26 Apr 2005 11:51:18 -0500, ravinwulf > wrote:
> And you don't need to lift it to put it on the stove, it's already there.
> Those things
> get heavier with every year. :-)

> Rick R

Damn right!

Dimitri