Cast Iron Pan question

Discussion in 'The Bar' started by gwartney, Mar 12, 2014.

  1. gwartney

    gwartney Unafilliated Gold

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    Because where else would you go to ask a cooking question than a poopy and fart joke site? I know a bunch of people use them here.

    I used my new cast iron pan today for the first time. I cooked breakfast sausage patties on it and they stuck a little bit. Not a lot but a bit. I tried cleaning the pan with salt and oil and when I was done, there was still a dark shadow where I fried the patties. No big chunks or anything like that.

    Instead of stopping and asking, I went ahead and boiled some water in the pan then scrubbed it with a plastic sponge scrubber. Most of the black came out.

    Now, I'm re-seasoning it. I used some Crisco that someone had left over here. It is hydrogenated so I would never cook with it.

    Question 1. Since it will basically be a virgin pan when I get done, should I season it more than once before I use it again? If so, how many times and is there any oil that works better than Crisco.

    Question 2. If I cook again and it has black shadows where I cooked the patties but otherwise seems smooth, is that OK? I sort of figured too late that that black stuff may have been spot seasoning.

    Any other suggestions for this rookie? TIA
     
  2. Mark Mayonnaise

    Mark Mayonnaise You look like a tree! VIP

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  3. fletchman71

    fletchman71 Well-Known Member

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    Why wouldn't you ever use hydrogenated Crisco?
     
  4. P-B

    P-B Honourary Canuck Gold

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    This is why God made microwave ovens.
     
  5. Stevie

    Stevie Now go...Ohm.

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    I use olive oil when I re season mine...
     
  6. Mr. Potato Head

    Mr. Potato Head ~Would Like to Play~ Gold

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    You did what where now?
     
  7. gwartney

    gwartney Unafilliated Gold

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    Hydrogenated oil is the worst kind health wise :coffee: At least that's what I've read.
     
  8. P-B

    P-B Honourary Canuck Gold

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    Just for cooking. He still uses it in lieu of anal lube.
     
  9. Oderus

    Oderus Going to hell VIP

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    I finally gave up on my cast iron cause if this kinda shit. It's hanging in my garage.
     
  10. gwartney

    gwartney Unafilliated Gold

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    I won't rest until I can cook an egg over medium and have it slide off the pan.
     
  11. EasyJesus

    EasyJesus Pappy Gold

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    I wash mine and then wipe it down w/ olive oil too. :dontknow:
     
  12. Acid

    Acid Shat Dead

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    Dont worry about it, season your pan by using hot water only, dont worry is theres a lil bit of fat residue left.

    This improves the flavour and within ten meals your pans culinary excetions will taste wonderful, like the vagina of a freshly showered virgin.
     
  13. P-B

    P-B Honourary Canuck Gold

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    [​IMG]
     
  14. DrSublux

    DrSublux Who am dis VIP

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    your pan was not hot enough? http://www.dawgshed.com/images/smilies/turrble.png
     
  15. EasyJesus

    EasyJesus Pappy Gold

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    These are better for that, not sure that will ever happen in your cast iron skillet.

    [​IMG]
     
  16. Acid

    Acid Shat Dead

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    Use oil to cook, dash of butter to flavour.
     
  17. Stevie

    Stevie Now go...Ohm.

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    Bam.
     
  18. Chief2Kick

    Chief2Kick I'm all sixes & sevens & nines Staff Member

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    First, turn down the heat & move the sausage patties around to keep from sticking. Use lard if you can. I'll use anything depending on what I'm cooking. Good job cleaning with salt. :up:
     
  19. gwartney

    gwartney Unafilliated Gold

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    When I cooked the sausage?
     
  20. sammyr134

    sammyr134 Mister Sunshine Banned User

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    This dude knows what he is talking about. Take this advice.