Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 31

Thread: Smoothing Lodge Cast Iron

  1. #21
    Senior Member
    Join Date
    Dec 2012
    Location
    Coolville, Ohio
    Posts
    97
    awesome~ thanks bros for the info. i might have to experiment myself. i'm glad that others have tried.

    for the most part as long as i heat the pan properly and put enough fat in everything is great.. but i keep wondering if it would be better if i sanded atleast one of my lodge's down for a trial.

  2. #22

    Join Date
    Mar 2011
    Location
    The incredibly sophisticated Boise, ID <g>
    Posts
    906
    Quote Originally Posted by franzb69 View Post
    heard that lard works best on cast iron pans.
    Best for cooking or seasoning?

  3. #23

    Join Date
    Jul 2011
    Location
    St. Petersburg, FL
    Posts
    1,296
    Quote Originally Posted by bikehunter View Post
    Best for cooking or seasoning?
    C. All of the above?

  4. #24

    Join Date
    Mar 2011
    Location
    The incredibly sophisticated Boise, ID <g>
    Posts
    906
    I use bacon grease for seasoning and cooking....and sometimes butter.

  5. #25
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,405
    C. All of the above?
    afaik yep!

  6. #26
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    792
    Butter, bacon drippings, and duck fat out perform all other fats I have with peanut oil doing ok and olive oil causing the most sticking issues. I don't mind cooking in olive oil but have to really watch my heat to keep stuff from sticking.

  7. #27

    Join Date
    May 2011
    Location
    Top of Georgia
    Posts
    1,218
    Quote Originally Posted by andygraybeal View Post
    awesome~ thanks bros for the info. i might have to experiment myself. i'm glad that others have tried.

    for the most part as long as i heat the pan properly and put enough fat in everything is great.. but i keep wondering if it would be better if i sanded atleast one of my lodge's down for a trial.
    Did you ever try it?

    -AJ

  8. #28
    I read this article about seasoning with flaxseed oil a while ago. Has anyone tried this? I've been meaning to give it a shot but I have a Griswold and a Lodge that I like the seasoning on and I cant bring myself to strip them and start over.

  9. #29
    Senior Member
    Join Date
    Feb 2013
    Location
    bay area, california
    Posts
    579
    Quote Originally Posted by Basecadet View Post
    I read this article about seasoning with flaxseed oil a while ago. Has anyone tried this? I've been meaning to give it a shot but I have a Griswold and a Lodge that I like the seasoning on and I cant bring myself to strip them and start over.
    ^^THIS!

    my wife loves me and bought me a bottle of expensive flaxseed oil TO EAT! i used it on my new to me griswold. it works too well. you have to wipe on the thinnest coat and probably let it heat up with the pan upside down to allow it to drain. it will build up a thick coat if you dont. i went too thick and had to heat if off and start over.

    i did it to all my older lodge pans before i gave them away. this is the best method ever..well the best after the "bacon everyday method".

  10. #30

    Join Date
    May 2011
    Location
    Top of Georgia
    Posts
    1,218
    Lots of pseudo-science there though I have no doubt that the flax seed oil works well. I've always seasoned my pans on the gas grill around 600 degrees and that works well.

    Ignore her page of black rust. Cast iron does not rust like steel does.

    -AJ

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •