Given yesterday’s post…

[ksmith]

…here’s a link to a blog post by a woman who really worked at figuring out the best way to season a cast iron pan:

I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. A Web page on cast iron posted by someone similarly obsessed with the science gave me two crucial clues, the phrases “polymerized fat” and “drying oil”. From there I was able to find the relevant scientific literature and put the pieces together.

The conclusion? High-quality flaxseed oil, applied in 6 thin coats. Not a fast process, but the blogger is happy with the results.

I may give this a try. Or, I may make the switch to enameled cast iron.

Mirrored from Kristine Smith.

Comments

[lrcutter.livejournal.com]

I was using cast iron. I tried them for a year. I was never happy with them.

I've switched to all stainless steel. I love these pans, more even than teflon. I do have to add oil or bacon fat to them before I cook anything, but I don't find that a burden. (High fat diet FTW!)

[kristine-smith.livejournal.com]

The thing that bothers me about cast iron is that it never seems truly clean to me. I'm a soap and water person--the idea of cleaning a pan by wiping it with a paper towel bothers me.

I have a nice stainless set, too. I like them. Easy to clean. Good heat transfer. But every so often I give cast iron a try because, well, they're supposed to be the best for searing meats and building fonds.

[lrcutter.livejournal.com]

I agree with you about it never seeming clean. I did always heat treat it when I was finished cooking with it, making sure there was no moisture left before I put a little bit of oil on them.

I did pull out my cast iron to try a pan-roasted chicken. I should have cooked it a bit longer, but I may try that again.