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backtroller1

reseasoning cast iron pan

11 posts in this topic

I have a cast iron fry pan that I like to fry my fish with. It started to stick in a few areas so I decided to clean it and then to reseason it. I have used lard a couple times in the oven at 300 degrees, turned the pan upside down and let it bake for a couple (2) hours, but the pan still seems to come out sticky. Will that harden after I use the pan, or am I missing a step?

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I would try using oil, instead of lard.

Never heard of lard being used. Make sure

there is no rust spots before you pop it

in the oven.

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Cabelas sells conditioner and cleaner. I swear by them because my pan was neglected and covered in rust. Now it looks brand new and acts as a new seasoned pan.

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Backtroller, I JUST (Sat eve) Reseasoned 4 of my cast iron pans. The easiest way to do this is on the grill! First I made supper for us, then I put the pans on, upsidedown, until the coals go out. If your pans are coming out sticky, and you're using lard or Crisco, you're not getting them hot enough. I season mine 3 times before I use them again, and then I use them until I mess 'em up and reseason them again. It's not as big a deal as everyone makes it out to be. I DO use a thin coat of Crisco on mine and after 3 times on the grill, I'll put them up against the best non-stick! Get the heat up, you'll see the difference. BTW, Tomato sauce is VERY bad for the seasoning, 'personal experience' and something to keep in mind. Phred52

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Any good brand of oil will work to season cast iron. The original oil that was used was probably olive oil, but I have used other kinds as well. Myself I usually clean the surface of the pan then wipe it down with a cloth or paper towel soaked in oil. I will then put the pan in my Weber and let it bake on the weber for about 30 minutes.

You can use the oven at home but sometimes if the oil is not high grade you will get some smoking and that might be an issue if you have a wife. For some odd reason they get a little funny about a kitchen that smells of smoke and burnt oil??? (Go figure, huh?)

Another thing that works if you are ever out in camp is to did a hole, line it with aluminum foil then put coals in the hole. place cov er the coals with a little dirt then place the oiled pan in the hole and bury it. Let it bake over the coals for about 30 minutes to 45 minutes. Remove the pan and let it cool down, wash it and your pan ought to be seasoned.

Tight Lines;

Uncle Kes

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Thanks for the replies, I think that I got it done, long hours in the oven but it seems to be pretty good. I will have to fry some fish in it now.

Thanks again

Mike

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It shouldn't be necessary to repeatedly re-season cast-iron pans. One sure fire way to force re-seasoning is to wash the pan with soap. NEVER do this. Rinse it out with water only and dry it promptly.

I had a pan one time that was well seasoned and I never had to re-season it until a roommate's sister washed it with dishsoap. Took a while to get it back to normal again.

Bob

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When you put them on the grill, do you put the cover on or let it breathe?

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Ralph, When I season them on the grill, I put the cover on (kettle grill), and as stated before, I just let it go until the coals go out. I'm constantly trying different things in the cast iron, not always successful, so I've gained experience with the reseasoning. "Acidic" recipes REALLY do a number on the cast iron seasoning!! Phred52

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Thanks. I've got a pan I've never really been happy with. I'll have to scrub it down and throw it on the Weber.

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I use extra virgin olive oil. I have had no issues with them once deep seasoned.

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