Seasoning A Cast-Iron Pan
January 2, 2010 - 4:56 am
Cast-iron provides one of the best cooking surfaces for any cooking. Learn how to season it to perfection.
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Duration : 0:1:16
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January 2nd, 2010 at 4:56 am
only if the oil was …
only if the oil was applied too thick it will do that.
January 2nd, 2010 at 4:56 am
Other vids on here …
Other vids on here said to not put the pan upside down in the oven because the oil will drip and leave little stalactites of hardened gunky oil. Any thoughts on this? Thanks!
January 2nd, 2010 at 4:56 am
Nothing beats cast …
Nothing beats cast iron for corn bread. I now have 2 dedicated corn bread skillets.
January 2nd, 2010 at 4:56 am
What is a good …
What is a good towel to use for wiping? Paper towels leave behind too much fuzz. Is there a good cheap kitchen rag I can buy? What wipes good without leaving fuzz behind?
January 2nd, 2010 at 4:56 am
Thats great. I …
Thats great. I should add my 2 cents. I find 350F is not quite hot enough for proper seasoning. It usually leaves a slightly gummy tacky surface. 400F at 2 hours is more appropriate IMO. I season a pan twice before starting to use it. I also prefer bacon grease or animal based lard over vegetable based oils. I find it works better.
January 2nd, 2010 at 4:56 am
The best method is …
The best method is to season your cast iron is on your gas grill. Dripping oil can smoke And sorry, the pans they were seasoning looked like they were seasoned already.
January 2nd, 2010 at 4:56 am
in order to prevent …
in order to prevent rust
January 2nd, 2010 at 4:56 am
why would u put oil …
why would u put oil on the whole thing ?