Cast Iron Seasoning - Cottonseed Oil

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It's also possible the problem wasn't the electric stovetop but rather a bit too heavy a coat (or multiple heavy coats) of flaxseed.

It just burned it after the polymerization was complete. Mentioned it more as a curiosity. Electric stove tops in europe are powered in the 3-4 Kw range (10-12K BTU). At least on my stovetop 6/9 gives around 240 degrees Celsius. I did 9/9. The flakiness was from improperly prepared surface (will correct soon). I did multiple layers in the oven at 250 Celsius.

Btw - does any European knows where one could buy wrist breaking cast iron pan in Europe? 10 inch seem to be 4-5 pounds, I want probably 6 or 7.
 
I've been using a good heavy weight w15-40 diesel oil for years. Leaves a nice slick dark surface. The only problem is until the pans warm up, my kitchen smells like a bus station.
Is that synthetic or natural? I have a couple new steel pans on the way.
 
A De Buyer Mineral B shallow roasting pan is scheduled for deliver tomorrow. How should I season that thing?
 
A De Buyer Mineral B shallow roasting pan is scheduled for deliver tomorrow. How should I season that thing?

Hypnos, check out the video posted by Namaxy earlier in the thread.

Color me slow on the draw.
 
I am going to try find some cottonseed oil now. Been using grape seed oil.
 
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