Let's talk frying pans

jacobconroy

Hillbilly of Leisure
Let’s talk about seasoning. I’ve yet to try it and have been using liberal amounts of oil in my cast pans.

How does everyone like to season their pans?
 

workerdrone

Fulltimer
My previous method was clean pan thoroughly, either burning off previous seasoning in the grill or just using a scrubber and soap to remove oil, seasoning, factory wax. Then a thin coat of veg oil, put upside down in oven or grill until smoking and browned, repeat with 2nd thin coat of oil and heat up. Done.

You don't need to achieve dark brown or black to have nonstick cooking - this can come with long time use.

But there is also a group of people claiming salt really helps the process - test kitchen had a video where they heated oil, salt (like a cup of the stuff), and potato peels in a fry pan until smokin' hot, then just discard all that stuff and start using it. Ah - This Video on carbon steel pans
 

SBDuller

New member
never tried potato peels, but i do use coarse salt and olive oil as a scrub on cast iron, primarily if food has stuck, and secondarily it leaves a nice surface for next time
 

Kerensky97

Xterra101
But there is also a group of people claiming salt really helps the process - test kitchen had a video where they heated oil, salt (like a cup of the stuff), and potato peels in a fry pan until smokin' hot, then just discard all that stuff and start using it. Ah - This Video on carbon steel pans
I think the salt and potato peels are more to help distribute the oil against the steel while it's "cooking" onto the surface. There's not really any chemical process that salt adds to the seasoning. Seasoning is polymerized fats and oils bonded to the surface; Na and Cl don't really enter in to it.

But the oil soaks into the salt and potato peels and because of the surface tension can be held against the corners and sides of the pan rather than just pooling in the middle. So it's definitely helpful if you're doing the stovetop method of seasoning. Obviously upside down in an oven or grill it's useless since the salt and potato peels will just fall out.
 

Mccaf

Adventurist
I season my Dutch ovens and skillets using the oven method. Burn-off, Oil, 350° Upside down in the oven for an hour, cool completely and repeat 3x total. Bullet proof. Lasts like, forever, unless I screw it up. Does stink up the house.
Will have to try the salt and potato method next time.

Recently the wife got me the Jetboil Basecamp system. It comes with the patented 5L pot and this slick 10” ceramic frying pan. Man, is that a killer egg and so-on pan. I have never cooked on anything so nice. Still though, nothing beats breakfast potatoes in a cast iron skillet! Decisions...
 

Joanne

Adventurer
In spite of its weight, I always cook with cast iron. It gives me options that I can't get with any other cookware. In this case I'm using a Lodge 12" skillet with a regular lid. It's a bit tricky to keep the coals in place since the sides of the lid slope down. A 12" Lodge camp oven lid fits pretty well and makes it easier to use with coals.

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Joanne
 
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