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How To: Seasoning Cast Iron
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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Sat Mar 03, 2012 3:50 pm    Post subject: Reply with quote

Jim Cooley wrote:
I haven't tried to "season" it per se, but it's already built up a nice finish which inhibits sticking.


Well then, you're done. Move on, time for other things. Such as, enjoying some food cooked in your fancy pan.

xo, Biggles
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Dilbert



Joined: 19 Oct 2007
Posts: 1026
Location: central PA

PostPosted: Sat Mar 03, 2012 4:37 pm    Post subject: Reply with quote

after blasting that old Griswold I took the 'use it and it will happen' approach - although I did 'restrict' it to fatty stuff like bacon and high fat ground beef for a couple weeks. since I didn't need to have it seasoned to perfection by tonight's dinner time, it worked. it'll do fried eggs no problem - and the pan is light enough that I can toss & pan flip them for over easy.
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dindin



Joined: 18 Dec 2014
Posts: 1

PostPosted: Thu Dec 18, 2014 3:50 pm    Post subject: seasoning carbon steel with flaxseed oil failure Reply with quote

I tried the seasoning method here:
https://www.youtube.com/watch?v=xoIO8YOpyN4

Repeated this 12-14 times, it created a beautiful slick shiny black layer, just like in the video.

When I tried frying some hamburgers they stuck and when cleaning the pan seasoning came off partially. Hamburgers don't stick in my (seasoned by use) relatively new Lodge cast iron pan. I was expecting an even better result after seasoning this carbon steel pan this way.

So I must have done something wrong.

I used filtered flaxseed oil, made sure the oil was way past the smoking point each time, fully dried.

I can only think of 2 things that may have caused my problems.

1. Most people seem to recommend a temp of 500F for seasoning. I kept measuring temperature and I did go up to over 600F on the stovetop, and I kept the pan on there for a few minutes, until it stopped smoking completely. Now I'm not sure if I was partially burning off layers at 600-650F.

I know I can use the oven to maintain a steadier temp, but that is a much longer process.

So my questions are:

1) Should I make sure to stay around 500F on the stovetop, and not exceed 600F? Would that make a difference?

2) Is it necessary for the pan to cool down completely between cycles? Sometimes I let it come down to just below 200F before seasoning again.
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Dilbert



Joined: 19 Oct 2007
Posts: 1026
Location: central PA

PostPosted: Thu Dec 18, 2014 6:45 pm    Post subject: Reply with quote

if the "coating" flaked off, that's a pretty big indication the applied oil was too thick.

you can see in the video - perhaps a tablespoon of oil? wiped around with a paper towel, which likely absorbed 90% or more of the volume.

thin" is the operative word
many layers/repeats - eleven is mentioned.

overheated? that's possible. and overheating thick layers will make the situation worse.

as for cooling down, watch the video. he puts his hand flat on the bottom of the pan. despite asbestos chef fingers, that's not going to work at 200'F +/-

and this is why I use the "just cook fatty stuff until it is non-stick" method.....

I also have to point out the "if you need to reason" issue. I have pans that were "seasoned" in the 1940's. they don't need re-seasoning. the need to re-season is due to some goof in use / care. like when your Thanksgiving guest sister-in-law cleans it up with a Brillo pad . . .
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