Comments on: How To Season A Cast Iron Skillet

By: Xyla

Xyla — Tue, 14 May 2013 00:18:08 +0000

My grandmother and mother both used cast iron. I was not sure about it but bought one and once it was seasoned it was the best cooking divice I ever did use. I got to season it again real soon. I have had it for I’ve twenty years! Nothing sticks to it. I promise….( I used the bacon drippings to season it)

By: My Bacon Obsession | LCHF America

My Bacon Obsession | LCHF America — Thu, 09 May 2013 22:48:56 +0000

[...] it comes from BACON), and you can use it in dressings, to saute vegetables or other meats, or to season your cast iron skillet. When I miss my beloved potato chips, I’ve been known to eat pork rinds, aka chicharones, [...]

By: Christy Jordan

Christy Jordan — Mon, 01 Apr 2013 13:21:28 +0000

That sounds delicious!! I love Pineapple Upside Down cake

By: Joey M

Joey M — Sat, 30 Mar 2013 16:37:34 +0000

My old 9″ cast iron skillet makes the very best Pineapple Upside Down Cake ever. The cake comes out of the pan beautifully and never leaves any cake in the skillet. Just finshed making one I’m taking to a friend’s Easter dinner tomorrow. They request it every year!

By: Jeff J

Jeff J — Sat, 30 Mar 2013 00:27:23 +0000

(HELP!) Please! I have a griswold cast irion skillet my mother gave me when i left home.It’s at least 60 yrs old.she’s gone and i’d hate to have to throw it away.I’ve tryed the oven clean cycle to clean (works great).I used the above seasoning method (200% 3hrs) 3 times, also tryed 375 for 1hr.also after would put lard in on stovetop heat up cool down,repeat,tryed beacon fat also. It looks great after but everytime I try to cook something beacon,sausage,hambuger,chicken.Sticks like super glue.like it’s vulconized to pan have to pry it free! Very discouraged at this point.Any suggestions will be greatle appreciated at this point!

By: Jon R.

Jon R. — Wed, 20 Mar 2013 13:04:05 +0000

Yes Christy, thank you for inviting Rich on for the guest blog. Glad to see we’re defending lard’s reputation! My gramma saved her bacon grease and so do I. A little bit goes a long way.

By: Michael T.

Michael T. — Thu, 07 Mar 2013 01:28:59 +0000

My skillet is 16 yrs old, and has never seen soap since the first time I cleaned it to start the seasoning process. I might add it is not the greasy crusted monster you may suspect after a statement like that.
It tells me when it needs reseasoned is not a hard process at all. Simply put:
1. preheat oven to 375 degrees
2. while oven is heating, place skillet on a burner over mediem heat and add 1 or 2 cups of water, heat to it just starts to bubble on the bottom.
3.remove from burner, dump that water, cover bottom with hot water from faucet and wipe out with 2 paper towels crumpled togeather being careful not to burn yourself.
4. dry and add 1 teaspoon of bacon grease or favorite lard or cooking agent of the like.
5. wipe entire interior surface and leave a non runny amount inside the skillet.
6. place inside oven for 15 minutes with the heat still on.
7. turn oven off and leave it set overnite.
8.Enjoy your cast iron skillet as it is the best to cook your comfort foods in.

By: Tom S.

Tom S. — Tue, 26 Feb 2013 21:11:05 +0000

Christy, so is that a yes, we can use Crisco (Vegetable shortening) vice Lard (animal fat)? Does it matter and if I use Crisco are there any changes you would recommend?

By: Christy Jordan

Christy Jordan — Fri, 22 Feb 2013 18:59:23 +0000

Lard is rendered animal fat, but Crisco (vegetable shortening) is vegetable oils that have been solidified, usually through a hydrogenation process.

By: mitzi smith

mitzi smith — Fri, 22 Feb 2013 16:47:37 +0000

CRISCO AN LARD ARE THE SAME THING CRTSCO MIGHT BE BETTER FOR YOU TO EAT IF YOU MAKING BISCUTS BUT IT IS STILL THE SAME