I just bought a lodge 12" cast iron skillet. It's the first cast iron skillet I've ever owned (yes, really) and I'm struggling with the whole seasoning process. I've been using flax seed oil and the end result is disappointing to say the least.
I test the pan with some oil and an egg, simply enough but the egg consistently sticks to the pan.
Any pro tips?
those come preseasoned - just cook some bacon in it and don't wash it out
turn your oven as hot as it goes and coat the inside outside and the handle in the oil and rub it in with a towel. leave it in there an hour with the fan on. then turn it off and let it cool
then finish with a light layer of oil and it should be good
dont cook eggs till its mostly smooth to the touch, like said, bacon, other oily/greasy food. rinse it out mostly, a bit of soap is fine. Just dont scrape or scrub too hard
oh, I did this exactly but I guess it was a bit soon to go for the egg test.
you should be able to fool if its smooth with your hand when its cold
if its sticky then you didnt do it right
it wasn't sticky.
>Any pro tips?
Just make sure you have enough heat in your pan before you add anything, and you'll be fine.
The good thing about cast is that most shit won't stick as long as there is oil in the pan, or moisture, but if you cook it all out then shit will start to stick to the bottom....which is what you want for some dishes in order to make a sauce.
OP use a nonstick for eggs. That's the right pan for that job.
Since you are new to this, you use your cast iron for:
FRYING things like okra, green tomatoes, cutlets. Items that benefit from browning when frying, like cubed steaks, or chicken fried steak, schnitzel, zucchini fritters, sausages. Frying in batches is nice because it doesn't chill down as you add cold batter, or potato pancakes one by one. Other pans might need constant oil temp adjustments. Heavy bottom and dark color rules.
STIR FRY things like a wok. It's a good screaming hot substitute for a wok, sear your meats, sautee your veggies, reduce your sauce.
BAKING where you go on and off the stovetop to oven, or preheat pan in the oven before filling it with like Dutch Baby, Apple german pancake, or bacon grease rich cornbread. Occasionally, you can like a frittata and finish off the top in the oven with browning, but will have to oil it well.
PAN FRYING chops, steaks, searing on both sides, and simmering in a simmer sauce, or sending to the oven to finish to the correct temperature.
As long as you use oil in your cast iron, you'll like it. Forget about what you heard about seasoning making it nonstick, that is a thing of the past. Modern forging doesn't polish or make the same glass-smooth metal surface that allows it like in the turn of the century little charmers you can sometimes find in an antique store. Think of a new pan like a bumpy orange surface and though you get that carbonization on it, it's just not smooth enough to have foods peel right off. So use oil in it, wash with soap and water as you wish, esp if it's been a while since you used it last, and oil it up after drying, or just plan to use it again soon with oil. A ceramic-lined cast iron is Le Crueset, and if not abused is nearly nonstick.
>glass smooth metal surface
this is why carbon steel is better