I'm loving all the superstition in this thread.
this post was submitted on 22 Dec 2024
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I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!
Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.
Try washing it.
So long as you're not using the lye-based soaps your grandparents used to wash their dishes, you're fine. Dishwashing detergent does not damage seasoning.
That’s what led me to redoing the seasoning today. I washed up the grease with a few drops of Dawn and the pan came out with large areas of brown/white and dry/powdery rather than black and shiny.
I definitely have had the pan have a really strong seasoning that maintains a hard, glossy black finish even after washing with soap before. I’m hoping the current seasoning holds up a bit better.
I think maybe sometimes I burn the seasoning from cooking with too high heat? I really love to put a good sear on a burger or a steak and I love how cast iron is like a deep cycle battery that can store and release a large amount of heat into a piece of food.
I think maybe sometimes I burn the seasoning from cooking with too high heat?
That will happen around 450-500F. One method of stripping seasoning is to run it through an oven self-cleaning cycle.
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Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It's a cumulative process, you won't see all the benefits of nonstick all at once.
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In this thread are people trying to use one tool for everything.
You don't use a screwdriver for everything.
Likewise, in the kitchen, you don't use the same utensil for everything.
And I'm sorry, for the people that have one fork, one knife one knife, one pan. No. Unless you live on shit food, you can't cook with just that.
If you actually want tasty food, you'll need some hardware. There's just no way around it.
Disclaimer, I'm French, and an actual cook (non practising).
You can use a wok for just about everything. Not great for baking, but anything else can be done in a wok, but even us chinese cooks (I am white, but learned to cook Chinese food) will look at you weird if you actually try to cook everything in a wok.
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its just a fry pan
In all fairness by the looks of the carbon buildup on the outside this skillet is due to be reseasoned. I doubt the dishwasher will do much to help; this thing needs a lye bath or electrolysis at this point.
I just stripped my 20+ year-old 10" lodge because the carbon buildup was flaking on the inside. The pan is better than new now as the rough finish has worn considerably (though it isn't glass smooth). I have a lot of fond memories of meals made in this skillet and plan on using it for the rest of my life even though I can afford and own arguably better quality cookware these days.