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Old 08-30-2015, 01:12 AM
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That vegie shortning sounds like the 'vegeta' i use 'vegie salt, beautiful on pork chops cooked over hot coals.
I go the hack on mine with the coarsest steal wool I can find ,hot water and dishwashing detergent.
I left it on the stove one day when I was slow cooking a meal and forgot all about it .I cleaned it up with a wire cup brush on the 4" angle grinder.
When I finished and stood back to admire my clean up job I thaught to my self 'yep that's a mans pan'.
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Old 08-30-2015, 11:56 AM
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Trade name "Holsum" (corruption of "wholesome") back in the home land for that shortening. I am never without it when camping.
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Last edited by MusgraveMan; 08-30-2015 at 02:21 PM.
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Old 08-30-2015, 01:48 PM
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Granny preferred possum fat.

I do prefer bacon. Good cast iron is very good once seasoned.

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Old 08-30-2015, 05:19 PM
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I am starting to think mine is seasoned and I don't realise it, differance might be in the defanition.
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Old 11-16-2016, 09:38 PM
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Pork Fat, Bacon Grease,? Coconut Oil, ? All work great,? To Season any Cast iron Pans etc.?
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Old 11-17-2016, 05:02 AM
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No soap!

SOAP/DETERGENT is a big NO-NO on cast. It will get into the finish & give off a taste, then you need to strip it & start all over again getting a nice finish. When I use mine I find it easiest to clean the hotter it is, with a nylon brush or scotchie pad everything comes right off pretty/VERY easy. Just start slow going from hot to cold until it gets tempered. I've only had 1 crack & it was fairly new going from a campfire to water almost frozen. Today many come pre-seasoned. I usually use Crisco & bake it on a low temp, app 250 for about an hour. After washing, heat it up a bit & wipe it down with some type of fat or oil. Never leave it sitting in water or anything acidic.

Last edited by nachogrande; 11-17-2016 at 05:06 AM.
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Old 11-17-2016, 05:41 AM
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You are making too much work for yourself.

Shreck, no need to strip it down to bare metal each time. The finish/patina acts like Teflon & will make the coarsest pan smooth. No need to sand/stone them either, unless you really want to start it off that way, but it's not needed. Over scrubbing with a metal pad can remove some of the finish that is desireable. Cherry red is TOO HOT IMO & will likely burn off the finish that you want & could theoretically be hundreds of years old. The temp from pre heating will kill any germs. Every time you use it correctly you are adding a tiny bit more finish/or replacing some lost. IF DONE RIGHT, there's really no way you will taste what was cooked before. The only cast we made cherry red was the Miami sewer grate & that's cuz it's been left outside for decades & needed the rust to be removed. If it had a good patina/finish, it wouldn't rust, unless sitting in water or it stayed wet for a pretty long time. Don't forget to heat & oil it after use & cleaning.
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Old 11-22-2016, 05:47 AM
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Not exactly cast iron, but I have become a big fan of DeBuyer steel skillets over the past few years. They season just like cast iron, but are much lighter for a given size. They are quite thick. Olive oil or bacon grease coated thin and then in the oven at 400 degrees for an hour. Nothing sears a steak like seasoned steel. I have 10", 12" and 14". I use the 12" more than the others, but they all get used quite a bit. I cook a lot on my covered deck over a gas cook top and steel usually gets the job.

This is not to take anything away from cast iron. We still use cast iron in the kitchen, too. Especially dutch ovens. But for stove top use, my small wife has an easier time with the steel pans.

I have heard that steel has no pores and will not season like cast iron. Maybe some steels do and some do not. All I know is that my steel skillets really season up nice. Maybe it is only surface seasoning, but it surely does work.
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Old 11-22-2016, 07:27 AM
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I asked the wife about this as she only cooks with cast iron. She said she likes organic canola oil to season the pans because it is more heat resistant than some other oils. To season she just wipes the pans with canola oil and then places them in the oven set all the way up and leaves them until they smoke, then repeats it. She said she also wipes a garlic clove on it for flavor.
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Old 04-20-2017, 08:47 PM
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I am possessed with the idea of cooking a steak in a ribbed grill pan. I'm thinking about getting a cast iron trivet that will then be placed in the bottom of a pressed steel roasting pan, and be heated to 400 degrees in my oven. The steak will be grilled on the trivet. My question is, Will the 400 degrees in the oven cook the side of the steak that is not in contact with the hot trivet? I'm thinking three or four minutes on the first side, flip and three minutes on the raw side to get to a medium rare finish.

The trivet shown is pictured upside down so as to show the legs that keep it off the bottom of your Dutch oven...
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