Author Topic: Seasoning (Read 14401 times)

Troy_Hockensmith · « **on:** April 29, 2004, 11:24:03 AM »

You know we have talked this to death but I just want to reiterate on the method I use as I believe I have nailed it and am very impressed with how the pieces come out.
I take the extra time to actually season in the oven and I believe it makes a world of difference in the end result.
Steve onced mentioned the preheat prior to actually seasoning it and it is well worth the extra minimal effort.
Once a piece is fully cleaned and dried I throw it in the oven naked. No oil of any kind and heat it to 450. I don't leave it in long, just long enough to reach that temp. I feel at this point I should stress the obvious cautions. Remove the piece from the oven and let it cool to where you can just handle it. I tend to rush this step and work with it pretty warm. This step works great for slightly darkening the peice and giving it a uniform appearance. No one likes a spoted or zebra stripped piece. I use Crisco shorting only and use a cotton rag (t-shirt) to apply. If there are tight nooks and crannies to fill in I will use a q-tip.
Once completely and lightly coated its back in the oven at 400 degrees for 30 (I use a timer) minutes and at that point I turn off the oven and leave it in the oven till it cools on it's own. When you remove the piece it will have a nice dark brown uniform pantina that shines brightly.
I did a lamb mold last night and it is a work of art. IMO this is the process that gives the best appearance in the end.

Paul Beer · « **Reply #1 on:** April 29, 2004, 06:04:29 PM »

Troy I agree 100 %....except the T shirt...I use a paper towel and it seems to slather it up ok...

C. Perry Rapier · « **Reply #2 on:** April 29, 2004, 10:45:58 PM »

Troy, That does sound good. Are you saying this is how you season pieces to show only, to cook only, or both? Are you saying that after you put a piece in the electro soup and strip it down to bare bones, or naked as you say, that your process will put the patina back on? Also, could you post a picture of that lamb. I'd like to see the finished product. Thank you.

Troy_Hockensmith · « **Reply #3 on:** April 30, 2004, 09:08:37 AM »

sure perry but I'm swamped right now. the process works great for users and display. If it is only for display it makes a great dark brown shiney looking piece.

I believe the preheat has a lot to do with the final "look".

moosejaw · « **Reply #4 on:** May 01, 2004, 09:22:16 PM »

That is how I do mine, and it makes a world of difference when you preheat the piece. You can get a very thin coating of oil this way. I season mine 2-3 times before I use it.

C. Perry Rapier · « **Reply #5 on:** May 02, 2004, 02:13:33 PM »

Troy, Thanks for the picture. It looks good in the picture, so if its better than that it must be extremely fine. I am trying out different ways. I did what you said but used olive oil. It looks good, like honey, but there were some spots that did not take as well as the rest. So I did it again with olive oil. The darker places were darker as expected but the lighter places, while darker, did not catch up with the darkest places. So I am trying lard to see what that will do and if it will cover up the spots and make it all look uniform. If the lard does not do it, then I am going to try the crisco. I have all three, I am just seeing what works and how.

duckdog98 · « **Reply #6 on:** May 03, 2004, 01:21:09 AM »

I use crisco on mine and preheat the pans also. My preferred applicator is a 1" natural bristle paint brush. They are cheap and you get a nice even coat.

Paul

moosejaw · « **Reply #7 on:** May 03, 2004, 04:41:16 AM »

I use the Crisco (well some generic stuff like Crisco) and then wipe off as much as I can, repeatedly turning the rag or paper towel. That way you don't get pooling or streaks of thicker oil. It really is the preheating that is the trick to the whole thing. You get that very fine layer of oil on it.

Bob Logan · « **Reply #8 on:** May 13, 2004, 11:34:12 PM »

Troy,
I tried your method of seasoning and It Worked GREAT!!! Thanks so much. The two items I tried came out real shiny and with a nice coating of seasoning. No streaks or pooling of the oil. Love this method.

Troy_Hockensmith · « **Reply #9 on:** May 14, 2004, 10:39:58 AM »

Glad you liked it. The only problem is it will stink up a kitchen for awhile. I'm working on getting a range in the garage. I am also getting a deep sink installed in the mud room.

stockett1 · « **Reply #10 on:** August 20, 2004, 08:32:48 PM »

For the past two years I have used Grape seed oil. The result is a dark black teflon like coat that is allmost completely non stick. It is especially good for Waffle Irons. Has any one else tried Grape seed oil?

moosejaw · « **Reply #11 on:** August 21, 2004, 01:51:04 AM »

Ron,

Have you always used grape seed oil, or have you tried Crisco also. How would you compare the two? Where does one purchase grape seed oil? Let us know.

stockett1 · « **Reply #12 on:** August 21, 2004, 09:28:18 AM »

Hi You'All:

I have been collecting for 10 years and have tried lard, olive oil, canola oil ,penut oil ,and saflour oil. Never tied Crisco however I always thought it was hard to get the solid oils like lard thin enough in small cracks and crevices like in a waffle iron.
So far I like the Grape seed oil the best. You can get it arround here ,Missouri. In health food stores and in large super markets. It is usually imported from France or Italy. I also find it very good to cook with it.

Greg Stahl · « **Reply #13 on:** August 21, 2004, 10:35:20 AM »

Now I'm going to have try the grape... heck I thought grapes were only good for wine!!

Dwayne Henson · « **Reply #14 on:** May 12, 2005, 11:53:31 PM »

Troy, this is the best seasoning method I have ever tried. Works like a charm, and the color is wonderful with just one go around. Thanks

Troy_Hockensmith · « **Reply #15 on:** May 13, 2005, 11:49:07 AM »

Glad to help, You mention it's the best you ever tried, what were the other ways?

Dwayne Henson · « **Reply #16 on:** May 13, 2005, 03:40:49 PM »

I tried boiling hay in the oven or pan, not impressed. I was, until your method, greasing the item with crisco, turning it upside down in a oven at 350 for a hour, letting them cool on their own in the oven, this leaves them streaky at times, and not black, but more a honey colored. Your method with the preheating worked amazingly, less smoke, less smell, and a beautiful dark black color, the first go around.

Roger Barfield · « **Reply #17 on:** May 13, 2005, 10:11:36 PM »

Quote

I tried boiling hay in the oven or pan, not impressed.

Dwayne, I've heard of that before, but never tried it. It just didn't sound right. Maybe that came from a time when there weren't alot of options out on the trail. Something I've learned is to used it to fry and cook greasy foods the first several times after seasoning it, or season it more than once before using it. It makes the seasoning work better and last longer.

Dwayne Henson · « **Reply #18 on:** May 13, 2005, 11:24:01 PM »

I agree on cooking greasy food after seasoning, it sure will "slick" things up. I also will season items 2 or 3 times, especially Lodge Camp Ovens as they are kinda rough inside, but after that they do not stick, and are a breeze to clean up. I love it when I use my 14" Camp Oven, as I get to watch the biscuits slide around like hockey pucks when touched with a spatula. Cast Iron is the best. My sister hated hers until it was seasoned and cared for correctly, (no soap) now it's her favorite skillet.

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Author Topic: Seasoning (Read 14401 times)

Troy_Hockensmith

Troy_Hockensmith

moosejaw

duckdog98

moosejaw

Troy_Hockensmith

stockett1

moosejaw

stockett1

Troy_Hockensmith