Get your own seasoned black iron skillet

cast_iron

Grandma Georgette’s recipes often include a black iron skillet on the grill. She does this for a number of reasons. Number one being its the cleanest and easiest. Secondly it gives a even and consistent heat. If you keep it seasoned it will last forever.  The old ways are coming back into style because well simply put we did it right the first time.  They don’t make things the way they use to as the saying goes.

If you already own a cast iron pan don’t throw it away! If it’s in good shape with no cracks you can clean it, season it and keep on using it!

If don’t own one or you’re looking for a new one already pre-seasoned below I have listed various sizes and shapes. There’s an Emril one in there that a lot of people like. Grandma Georgette would suggest you scour your local antique sale, garage sale or flea market and find an old one and season it up :-)

All of these are on Amazon

Also check out this book of recipes specifically designed for your NEW black iron skillet

The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

Lodge Logic Pre-Seasoned Square Grill Pan, 10.5″

Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

Lodge Logic L5SK3 Pre-Seasoned Cast-Iron 8-Inch Skillet

Emeril by All-Clad E9640764 Pre-Seasoned Cast-Iron 12-Inch Skillet Cookware, Black

Emeril E9640564 Cast-Iron 10-Inch Skillet Cookware, Black

Lodge Logic Pre-Seasoned Combo Cooker, 10.25″

Bayou Classic 7403, 3-Piece Cast Iron Skillet Set, 6″, 8″, 10″

Lodge Pro Logic Cast Iron Wok, Black, 14″

Lodge Logic Cast Iron Serving Pot, Black, 2-Qt.

 

One Response to Get your own seasoned black iron skillet

  1. Annete says:

    To season a cast iron pan you’ll need a couple things…. cooking oil…clean paper towels…. metal tongs and the ability to open all your windows… turn on your kitchen fans and unplug your smoke detectors!
    Also this process is not advised for a glass top stove unless you choose to NOT season the outside of the pan as well. I personally like to do the whole pan as it seals the iron from rusting at all. You can do this on the outdoor grill…. its just not a focused heat and make take twice as long to do.
    OK. So first choose a nice day that all the windows can be open to vent the house (not the winter time in Wisconsin!) and undo all the batteries in your smoke detectors (good time to swap them out!)
    Put your stove burner to the highest setting and put the clean pan on the burner. Leave it alone for 10 minutes. When you begin to feel the heat radiating from the pan itself put a drop of cooking oil in the center of the pan…. it should begin to smoke slightly! You’re ready! Put a full tablespoon of oil in the pan. Grab a sheet of clean paper towel and fold it in half and then in half again and in half again and in half again. Hold this “bar” of paper towels with the metal tongs and use them like a paint brush to paint oil around the inside of the pan. This will cause a noticeable amount of smoke. Make sure you have coated the bottom well… up the sides and even the the top 1/4″ lip and edge tab of the pan. (careful to use a pot holder as the handle will be HOT!) Once everything has a “wet” look, place the tongs and paper towel on a spoon rest (it will be hot too) and wait for the smoking to stop. This is different with every oil you use… maybe 3 minutes?? maybe 5? keep an eye on it and when the smoke subsides for the most part, follow the same steps again… 1 tablespoon of oil… smear it generously around all the surfaces of the pan and then wait for the smoking to stop. At some point the paper towel gets a little burnt and you will want to swap it out for a new one (as needed)
    I repeat this process for at least 3 passes but… its probably better if you do 5. When I don’t have a glass top stove I lift the pan and wipe the bottom and sides with the oily paper towel and then put it back on the burner. Don’t worry this wont start a fire just make sure there isn’t any runny oil IN the pan before you tip it over!
    I once had a dutch oven that I rescued from a rummage sale. It was rusty all over and I sanded and scrubbed it all down. Once clean I seasoned it. I don’t know how many coats I put on it but I did a lot and in the end it shone like blue-black steel. It was gorgeous.

    Now… to care for your pan. You aren’t really supposed to wash these pans. You’re supposed to wipe them out and then heat them up to sterilize them. By doing this you will never have to re-season your pan. That truly grosses me out. I wash and season my pans frequently through out the year. Its a trade off i guess.
    Also… the more you boil or simmer things in your pans the more the coating will come off as well.

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