Bought a chicken-frying skillet today made of cast iron. I'm nothing
you would even think of being associated with anything associated with
metallurgy, but I would guess that the cast iron in my skillet is iron
and 3-4% carbon.
Here's my question: Can I or should I try to smooth out the inside of
that skillet in order to help it get that well-seasoned black-iron
slick? My understanding of the seasoning process is that over a number
of uses, the high spots on the iron get worn down, and the low spots
get filled with, well, food. When the high and low spots even out,
that's when the iron cookware gets that dull shine and non-stick
surface that your grandma told you about.
So what if I jump-start the process? By taking off the high spots
first thing (say, sanding to 400-grit) and leaving the low spots much
less low to fill in much more quickly, it is my hypothesis that my new
chicken-frying cast iron skillet will "season" much more quickly.
What say you?
> Bought a chicken-frying skillet today made of cast iron.
Congratulations, now you will be able to properly fry chicken.
(They will pry mine from my cold dead hand)<G>.
> Here's my question: Can I or should I try to smooth out the inside of
> that skillet in order to help it get that well-seasoned black-iron
I didn't bother, but did reseason many times the first couple of years.
Even today I scrub mine out with a ScotchBrite pad and reoil, removing
excess oil with a paper towel before putting it away.
If you want to do good woodwork, start the day with a good breakfast of
bacon and eggs cooked in a CI pan.
Later, while you are doing woodwork in the shop, you can have a roast or
meatloaf in the CI pan cooking in the oven. Put cut up potatoes in the same
pan around the roast. Very efficient way to cook, leaving more time for the
Hey Ed... do you cut the potatoes on the CMS or the band saw?
What angle is best for proper browning and getting them done all the way
I used a sawzall at 22 degrees last time and wasn't happy with the results at
When I had several new cast iron items to season, I found a website
somewhere that recommended that very approach. I tried it, and was
very glad I had power tools to use as it was very slow going. I don't
know how long it would have taken to season properly without sanding
first, but it seemed to work well enough.
I believe I would just fry up a few greasy hamburgers and then overheat
the remaining juice a bit. Do the same thing next time, and pretty soon
you'll have that surface that you're looking for. Might smoke a bit in
the house, though.
>Here's my question: Can I or should I try to smooth out the inside of
>that skillet in order to help it get that well-seasoned black-iron
I've never done anything other than extensive seasoning; however, if you
want to try it, would suggest a small right angle grinder equipped with
a mediun wire cupped wheel brush.
Easiest way to get into all the corners.
Don't waste time grinding it away.
Coat it in a fatty oil like olive oil, and throw it in the oven at like
400 until it stops smoking. Coat it again and repeat. The first coatins
will be orange or yellow colored. Olive oil seasons a skillet better than
It will quickly turn black with use. Bacon or eggs are good things to
start with. Scrabled eggs will not stick to anything inside a lightly
oiled and seasoned skillet.
In rec.crafts.metalworking firstname.lastname@example.org wrote:
On 19 Mar 2006 17:38:32 -0800, email@example.com wrote:
good point, Fred! (occupational thing? )
a little saying that I try to keep running through my mind on things like that
is "no drama, no trauma"..
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