Your pan looks nice. My two cents (the Internet is full of people with their two cents): 1) I would completely dry the pan before adding oil at the end and 2) it could be a bit messy to leave a thick layer of oil in it when not in use. A very thin layer of grapeseed oil applied to a dry hot pan and heated up to smoking keeps my cast iron in good condition (and not sticky) after every use..
Thanks. Yeah I don't know why I've failed to season these pans until now. I haven't had any sticky problems yet. Are you saying it will get sticky after a long period of time with this method?
Cast iron, especially the way Lodge finishes it, is highly porous. If you don't want something to stick, you either have to float it on oil, or put a little oil in and bring it to temp before you cook. When your done, wash with water immediately, stick it back on the burner and cook all the water out before you put your oil in. (Bone dry - may even turn a little white from prior food stuck in the pores.) Then oil it with just a small amount. The cast iron will suck in the oil and cement whatever particles are left to the pan and start turning it to a dark black. After a while (couple hundred dinners cooked), the bottom of the pan will smooth out (break in) and your pan will truly be seasoned. Pro tip: Go get your self a high quality 1" Purdy brand paint scraper at your local Sherwin Williams paint store (only place I can find it now.) and make it a part of your kitchen utensils. Forget the stainless scrubby and razor scrapers. If you really want to like your pan, before you do anything, get yourself an orbital sander and spend a few hours in the garage working down through the grits to a fine finish on the bottom. Or if you have the money - start out with a ButterPat. Good luck - cooking with CI is the only way to go!
I am happy your pan in non-stick, but something is a miss. If you leave oil in the pan, it will become tacky (sticky), and not give you the result. Use an oil which has a high smoke point. If this works for you that's great, but to others, highly recommend using just enough oil to paint the pan, then let it cool and wipe out any and all remaining oil. Thank you for taking the time to make and share this video. I'm curious to hear if you experience the sticky oil. Also, I have the same stove. Love it. Cheers
It hasn’t gotten sticky yet but people keep telling me it will. I’m probably overdoing since these are newly seasoned. Hope my voodoo doesn’t wear out.
My issue is I make sausage patties every morning. Electric stove nothing higher than a 4. After cooking sausage. There’s residue left. I always put a tablespoon of oil in the pan after heating it for 5 minutes. I rinse afterwards dry off put on a burner with it on for 2 minutes. Add a wee bit of oil and wipe it off. Wondering when the residue of sausage will stop. No issues with the fried egg.
Potentially burnt sugar. See if there is some form of sugar in the sausage. There usually is. Otherwise I don’t know. Cast iron management is part voodoo.
Just use the pan every day. That's the way to make it non-stick and keep it non-stick. The seasoning regimens that are all over the internet are useful, but seasoning comes from use. And you can certainly use dish washing liquid on cast iron. Sometimes you need to. The seasoned surface is carbon that is produced by the heat. It's not affected by detergent. Just don't use a metal scrubber on the carbon surface. That will scrape away the seasoning that has accumulated. Simmering acidic foods for a long time will also loosen the carbon. But dish soap does not.
Seasoning is myth. You dont need to season at all. There is youtube who did scientific experiment frying egg with season or not seasoned cast iron. They were both non stick. Only factor is heating the pan hot enough and it will make it non stick. But key is you need it hot enough that it will create laden frost effect. You should continue cooking normal it wiill season itself automatically. You said you dont need to make it smoke but actually you do need to get close to that temperature where it starts smoking.
@@wes_tone_thinks You calling it voodoo without really dig into science of it. It has been your experience because you didn't make the pan hot enough. Why do you think some people can fry egg on stainless steel pan with no season on it? Have you think about that?
@@user-fx5sw4jy7hYz9Hzi Right on man. I'll give it a try with my stainless pan. I generally don't fry my eggs that hot because they scab over and are not my preference.
@@wes_tone_thinksexactly - I finally worked out how to cook an egg on a stainless pan without it sticking. The egg was horrible, overcooked whites from too much heat Stainless is for when you want fond / pan sauce, or need to cook acidic foods (tomato) that will strip seasoning
Thank you
Your pan looks nice. My two cents (the Internet is full of people with their two cents): 1) I would completely dry the pan before adding oil at the end and 2) it could be a bit messy to leave a thick layer of oil in it when not in use. A very thin layer of grapeseed oil applied to a dry hot pan and heated up to smoking keeps my cast iron in good condition (and not sticky) after every use..
Thanks. Yeah I don't know why I've failed to season these pans until now. I haven't had any sticky problems yet. Are you saying it will get sticky after a long period of time with this method?
Cast iron, especially the way Lodge finishes it, is highly porous. If you don't want something to stick, you either have to float it on oil, or put a little oil in and bring it to temp before you cook. When your done, wash with water immediately, stick it back on the burner and cook all the water out before you put your oil in. (Bone dry - may even turn a little white from prior food stuck in the pores.) Then oil it with just a small amount. The cast iron will suck in the oil and cement whatever particles are left to the pan and start turning it to a dark black. After a while (couple hundred dinners cooked), the bottom of the pan will smooth out (break in) and your pan will truly be seasoned. Pro tip: Go get your self a high quality 1" Purdy brand paint scraper at your local Sherwin Williams paint store (only place I can find it now.) and make it a part of your kitchen utensils. Forget the stainless scrubby and razor scrapers. If you really want to like your pan, before you do anything, get yourself an orbital sander and spend a few hours in the garage working down through the grits to a fine finish on the bottom. Or if you have the money - start out with a ButterPat.
Good luck - cooking with CI is the only way to go!
Using mild detergent is fine for cast iron there is no lye in it like back in the day
I am happy your pan in non-stick, but something is a miss. If you leave oil in the pan, it will become tacky (sticky), and not give you the result. Use an oil which has a high smoke point. If this works for you that's great, but to others, highly recommend using just enough oil to paint the pan, then let it cool and wipe out any and all remaining oil. Thank you for taking the time to make and share this video. I'm curious to hear if you experience the sticky oil. Also, I have the same stove. Love it. Cheers
It hasn’t gotten sticky yet but people keep telling me it will. I’m probably overdoing since these are newly seasoned. Hope my voodoo doesn’t wear out.
My issue is I make sausage patties every morning. Electric stove nothing higher than a 4. After cooking sausage. There’s residue left. I always put a tablespoon of oil in the pan after heating it for 5 minutes. I rinse afterwards dry off put on a burner with it on for 2 minutes. Add a wee bit of oil and wipe it off. Wondering when the residue of sausage will stop. No issues with the fried egg.
Potentially burnt sugar. See if there is some form of sugar in the sausage. There usually is. Otherwise I don’t know. Cast iron management is part voodoo.
that's exactly how i do it bro! Ain't nothing to it!
Just use the pan every day. That's the way to make it non-stick and keep it non-stick. The seasoning regimens that are all over the internet are useful, but seasoning comes from use. And you can certainly use dish washing liquid on cast iron. Sometimes you need to. The seasoned surface is carbon that is produced by the heat. It's not affected by detergent. Just don't use a metal scrubber on the carbon surface. That will scrape away the seasoning that has accumulated. Simmering acidic foods for a long time will also loosen the carbon. But dish soap does not.
Yeah seems everybody has a different experience. Hope my voodoo doesn’t wear out
Thin layers, build up over time. Definitely hit the bottom once a week too, that's where the heat comes in so there's wear.
Thanks!
That is a-lot of oil you leave on the pan. I imagine if you used that much oil on ANY pot or pan it would be non-stick. 😅
Yeah that’s not been my experience. Since these are newly seasoned I’m probably going a bit over board.
Seasoning is myth. You dont need to season at all. There is youtube who did scientific experiment frying egg with season or not seasoned cast iron. They were both non stick. Only factor is heating the pan hot enough and it will make it non stick. But key is you need it hot enough that it will create laden frost effect. You should continue cooking normal it wiill season itself automatically. You said you dont need to make it smoke but actually you do need to get close to that temperature where it starts smoking.
I'm skeptical about that, since that has not been my experience. But whatever voodoo works for you, keep voodooing it. I hope my magic keeps working.
@@wes_tone_thinks You calling it voodoo without really dig into science of it. It has been your experience because you didn't make the pan hot enough. Why do you think some people can fry egg on stainless steel pan with no season on it? Have you think about that?
@@user-fx5sw4jy7hYz9Hzi Right on man. I'll give it a try with my stainless pan. I generally don't fry my eggs that hot because they scab over and are not my preference.
@@wes_tone_thinks ua-cam.com/video/XVZkrpfP_B4/v-deo.html
@@wes_tone_thinksexactly - I finally worked out how to cook an egg on a stainless pan without it sticking. The egg was horrible, overcooked whites from too much heat
Stainless is for when you want fond / pan sauce, or need to cook acidic foods (tomato) that will strip seasoning