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terrible cast-iron seasoning problems!


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terrible cast-iron seasoning problems!

heidipie | Dec 10, 2005 05:17 PM

I got a new Lodge 12" cast-iron pan. I did three rounds of high-temperature seasoning on my gas grill, 90 minutes each time at 425 degrees, using Crisco. The pan turned a very attractive black color, but it was still very rough on the inside, and the food I cooked stuck terribly. I cleaned the pan and a lot of the black coating came out onto my plastic scrubbie. When I wiped the pan down with Crisco again, more of the black coating came off. I did another round of seasoning, this time in my oven at 350 for an hour. Again, cooking in it was a total disaster.



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