Chemistry of Cast Iron Seasoning (2010)

Re:Chemistry of Cast Iron Seasoning (2010) by steven2012 on Saturday November 15, 2014 @10:22AM (#8611813)

I also just bought a cast iron frying pan and it should be delivered today. I'm mainly curious about how good it can cook without having the nonstick layer, which feels dubious considering I am terrible at ensuring I don't use too much heat which would melt the Teflon and presumably poison me. Cast iron with oil/butter may be a bit greasier but hopefully more forgiving given my blunt culinary abilities.

[ Parent | on HN ]

Re:Chemistry of Cast Iron Seasoning (2010) by ikawe on Saturday November 15, 2014 @10:38AM (#8611852)

This article is targeting people who want to do a really serious job of creating that non-stick layer - and good for them. But I would forgive you if you were too lazy to follow their instructions (I probably am).

But a rudimentary seasoning is really easy:

Wipe some oil over the pan. Use as [high temp oil] as possible, but whatever you have will work. Wipe off any access with a paper towel. Put it in your oven at 230(C)/450(F) for at least 30 minutes. (careful it will smoke a bit).

I couldn't recommend using it at all without some base layer of seasoning. It's really easy to do and lasts quite a while, even if you don't follow the articles really thorough methodology.

source: me - frying with cast-irons twice a day for 10 years

[high temp oil] aka those with the highest "smoke point" http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_t...

[ Parent | on HN ]

Re:Chemistry of Cast Iron Seasoning (2010) by maxerickson on Saturday November 15, 2014 @10:42AM (#8611860)

Much of the point of the article is that smoke point is a less useful guide than the composition of the oil.

If you don't want to use flax seed oil, just use canola oil.

[ Parent | on HN ]

Re:Chemistry of Cast Iron Seasoning (2010) by hvs on Saturday November 15, 2014 @10:27AM (#8611823)

If you season it appropriately (see the original article) you should be able to slide an egg on it.

[ Parent | on HN ]

Re:Chemistry of Cast Iron Seasoning (2010) by evilduck on Saturday November 15, 2014 @02:52PM (#8612468)

That will just never happen on new cast iron. Old stuff was machined smooth from the factory, new stuff has a texture on par with sandpaper. Unless you intend to take a dremel tool or whatever to your new cast iron before you begin using it, you're just not going to get a surface comparable to a Teflon pan without years of use to build up a layer of seasoning that smooths out the castings peaks and valleys.

I've got a newish, rough Lodge and a vintage smooth Wagner that I both stripped and reseasoned (with just Canola oil. This flaxseed method is overkill IMO). The Wagner can cook eggs like teflon; the Lodge, even after two years of heavy use is still pretty rough for eggs, its nonstick enough for most other foods.

Cast iron is nice and I prefer it for its properties besides the nonstick abiluty, but for the casual home cook making eggs, Teflon is pretty foolproof.

[ Parent | on HN ]