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Author Topic: Seasoning variation  (Read 1785 times)

Offline Randy Perin

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Seasoning variation
« on: November 30, 2013, 03:15:11 PM »
Thought I would try something, maybe some of you have already done this. After the pans are cleaned I put them on the wood stove and let them heat up. Then wipe down entire pan with flaxseed oil. Then wipe out again and put back on the stove. I repeat this about 6-7 times. Seems to work pretty good. I cooked an egg in the little gsw and other than it's to small to get a spatula in it was very slippy
« Last Edit: December 06, 2013, 10:22:10 PM by lillyc »
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Offline Cheryl Watson

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Re: Seasoning variation
« Reply #1 on: November 30, 2013, 03:21:41 PM »
Very few of us, if anyone, uses Flaxseed Oil, as there have many reports, some recent and on this board, regarding the seasoning flaking off, and requiring complete restripping and seasoning of the pan.

I use my oven or outdoor grill for a more even, controlled heating of the iron before seasoning. (500°). :)
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Offline Randy Perin

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Re: Seasoning variation
« Reply #2 on: November 30, 2013, 03:30:12 PM »
Yes, I'm thinking of running thru the BBQ for the final and to get them to smoke off. Then another wipe of oil. I'll let you know if I get any flaking. The egg thing worked out pretty good tho. I'm new at this and had the stove going so thought why not. I really like the idea of cooking bacon as the first run in a pan, that'll get it seasoning plus BACON, it's like meat candy
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Offline Cheryl Watson

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Re: Seasoning variation
« Reply #3 on: November 30, 2013, 03:35:51 PM »
I highly recommend that you avoid flaxseed... it may be a few months, down the road, but odds are, you will have a nice, beautifully seasoned pan that suddenly begins to flake black carbon into your food.
At that point, you will have a much more difficult time stripping the pan.
But, can't say I didn't warn ya!......... ;D

PAM, Crisco, Grapeseed, these are all oils that folks here use... (and some others.)  The years of collective experience here, far outweigh the junk science of the internet person that decided flaxseed oil was the best! :)

The sugar in Bacon is sometimes a bit hard on newly seasoned pans, so be prepared to soak the stuck bits off.
« Last Edit: November 30, 2013, 03:37:26 PM by lillyc »
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Offline Randy Perin

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Re: Seasoning variation
« Reply #4 on: November 30, 2013, 03:59:20 PM »
I would be wise to listen to you guys. I have more pans to do so i will use the proven method. I will give these ones a try and see what happens. Thanks Cheryl
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Offline Frank Mueller

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Re: Seasoning variation
« Reply #5 on: December 05, 2013, 05:44:03 PM »
I like the look of the GSW pan, but judging from the color in the photo I would suspect it might be plated - nickel?  AFAIK, only bare CI surfaces can be seasoned.
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Sapere Aude!

Offline Randy Perin

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Re: Seasoning variation
« Reply #6 on: December 06, 2013, 10:00:16 PM »
Hi Frank
It is for sure cast iron with a few coats of seasoning already on it. May have been the lighting in the garage. I did the heat up and season about 5-6 times.  The small skillet in the other pic is the same one
Cheers
« Last Edit: December 06, 2013, 10:04:20 PM by Rljtkp@yahoo.ca »
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Offline Mike Goulet

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Re: Seasoning variation
« Reply #7 on: December 29, 2013, 09:04:23 AM »
Hey Randy

 i just got a #3 GSW to add to my  6,8,9 series  and also a #6 GSW woody

you ever get anywhere with the guy from Sudbury area ?
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Offline Mike Turcotte

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Re: Seasoning variation
« Reply #8 on: January 14, 2014, 02:02:46 PM »
Quote
i just got a #3 GSW to add to my  6,8,9 series  and also a #6 GSW woody

Do you know where I can get info on what pieces were made by the Canadian manufactures and what sizes? I have quite a few Smart's, GSW, T. Eaton, Findlay and McClary's, but cant seem to find much outside the standard size 8 and 9, with the exception of my GSW #3 and Findlay #5.

Quote
you ever get anywhere with the guy from Sudbury area ?

I think I may have bought some pieces from that guy lol, based on previous posts on here. Small world!
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Offline Mike Goulet

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Re: Seasoning variation
« Reply #9 on: February 08, 2014, 11:07:05 AM »
Sorry I missed your post  Mike ,

Other than the info provided here and  basic online searching ,  I'm still trying to find dating on variations of CCI ( Canadian Cast Iron ) myself

I pretty much have the same  collection as you  plus a L'islet Canada piece


Mike
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