Cast iron pans and how to clean/season?

leonie_2 · 8 June 2006 at 3:31PM

Hi everyone.

I've just been given an old cast iron pan that i've scrubbed clean with a scouring pan. Now its a sort of grey/black colour so I think its ready to season. (I know you arent supposed to clean them but its been sat in a shed!)

Am I able to do this on the hob rather than in the oven? Perhaps wipe it over with a bit of oil and leave it on a medium heat for an hour or two?

Also, no matter how thoroughly I clean it, im still getting a black residue on the paper towel when I dry it, is this ok?

I'm looking forward to cooking with it as i've wanted an old fashioned cast iron skillet for ages! It a low sided fry pan about 10 inches wide... perfect for a fry up!

Swan_2 · 8 June 2006 at 4:01PM

just wipe it round with a little oil & leave it on a low heat on the hob for a few hours. I'd ignore any residue, it'll disappear of it's own accord in time

the more you use it, the better it'll become, I have a 20 year old one & it's now better than any non-stick I've ever come across

once it's seasoned, all it should need is a wash with hot water. just be careful who you allow to clean it though, a well-meaning friend of mine once brillo-ed my best pan :rolleyes:

enjoy your pan

leonie_2 · 8 June 2006 at 4:17PM

Thanks Swan

Im excited as i've wanted a 'real' cast iron pan for ages. I have Le Creuset but that is enamelled. This is from an old resturaunt so its a good sturdy pan.

I have done as you say and its on the hob as we speak. I think i'll test it with some scrambled egg or something later. I cant wait to see what it can do. I only have it on number 2 setting (out of 6) but its far hotter than than my Le Creuset gets at that number.

I'm addicted to pans and kitchen stuff, my mother couldnt understand why I would want a dirty old heavy pan!

Swan_2 · 8 June 2006 at 9:00PM

you might find it'll take a bit of using before it becomes really 'non sticky', scrambled eggs will be a challenge! :eek: they really do improve with age & use. they need patience

& strong wrists!

25 years ago I found a rusty old pan lying under a friend's sink, he was going to throw it out but had never gotten round to it. I steel-wooled it (a lot! it was very rusty) & it came up beautifully. it's now my dedicated fried egg pan & they never ever stick

I've had Le Cruesets too, but never liked them as much as my plain old-fashioned cast iron pans

leonie_2 · 9 June 2006 at 8:07AM

Well I couldnt wait anymore and last night I searched the fridge for anything that was past its sell by date so I could have a play. I found some soft mushrooms and onion lurking at the back so fried them and they were gliding around the pan, I am a happy bunny!

I rinsed the pan in hot water, then dried it thoroughly and again the black came off on the paper towel. It didnt seem to be on the food though so maybe its fine.

PLEASE READ BEFORE POSTING

Cast iron pans and how to clean/season?

Comments

Confirm your email address to Create Threads and Reply

🚀 Getting Started

Categories

Is this how you want to be seen?

Get our FREE Weekly email full of deals & guides - and it’s spam-free