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  • More on seasoning

    Found an interesting thing a few weeks ago. Was frying up some corn tortillas for tacos and decided to use the Lodge CI pan. Only thing within reach (poor planning on my part) was some cooking spray (Kroger brand) so I doused the pan with that and proceeded. Cooked up all my tortillas and set the pan off to the side to cool. Went to wipe is out and oil it for storage and it was super sticky so I threw it back on the burner for a few to melt the oil and wipe it out. Figured it was a good time to re season so after I wiped it out real good I threw it in the oven upside down and turned it on 500 to polymerize. I've found through regular use that if I do this periodically it helps to maintain a good seasoning on the pan. Once it reached 500 I left it in for an hour and then shut the oven off. After it cooled I went to oil it and put it away and that's when it got weird.

    I noticed that the vegetable oil I was wiping on was beading up. So I figured I'd heat it up to open the pores so it would accept some oil. No dice, it still beaded up like water on a freshly waxed car. So I'm curious now and decided to cook with it. This thing acts just like it's Teflon coated. Oil, butter, water, you name it, it all beads up on the surface.

    I'm not sure what's in the cooking spray that's different from the Flaxseed oil that I have been using to season but all I know is it works and it works damn good. I've done a few cooks recently and it's still "non stick" and hasn't worn off in the slightest. I'm going to continue to use this pan and see how it goes after a few more cooks but this looks to be a winning combination.
    Bored Guy Blog

  • #2
    Interesting, you might be on to something

    Keep us posted
    sigpic

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    • #3
      Great results...Great pan...
      The non stick sprays come in handy sometimes...
      Craig
      sigpic

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      • #4
        Kroger. Hmmmm. Me thinks yer onto sumptin here...


        Drinks well with others



        ~ P4 ~

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        • #5
          keep my de-buyer & ci jacked up with grapeseed oil... & use canola...never seen that issue...
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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          • #6
            Most cooking spray is a mixture of water and oil, with an emulsifying agent to keep them mixed together. From what I've been able to discern, instead of turning to carbon like regular oil does, this stuff polymerizes, basically turning into plastic. That's why if you've ever used the cooking spray on baking sheets or cupcake tins and get over spray, you get that nasty yellow baked on "junk" that just won't scrub off with anything short of steel wool. I'm not sure if it's the emulsifier that causes it or what, but it's nasty stuff. You've pretty much coated the inside of your pan with a high heat plastic. Now, whether that's a good thing or not? I have plenty of cookie sheets with that crap on them, and it doesn't seem to affect the way they cook any.
            Mike
            Life In Pit Row

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            • #7
              Originally posted by PitRow View Post
              I have plenty of cookie sheets with that crap on them, and it doesn't seem to affect the way they cook any.
              I have the most rust free firebox on a Lang in the US I bet because of that stuff :{)
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by PitRow View Post
                Most cooking spray is a mixture of water and oil, with an emulsifying agent to keep them mixed together. From what I've been able to discern, instead of turning to carbon like regular oil does, this stuff polymerizes, basically turning into plastic. That's why if you've ever used the cooking spray on baking sheets or cupcake tins and get over spray, you get that nasty yellow baked on "junk" that just won't scrub off with anything short of steel wool. I'm not sure if it's the emulsifier that causes it or what, but it's nasty stuff. You've pretty much coated the inside of your pan with a high heat plastic. Now, whether that's a good thing or not? I have plenty of cookie sheets with that crap on them, and it doesn't seem to affect the way they cook any.
                All oils polymerize before going to carbon. Some are more durable. Petroleum based is pretty durable, but not what you wanna cook on. I assume anything in a cooking spray’d be safe.

                http://www.scienceofcooking.com/cast_iron_cooking.htm
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Originally posted by PitRow View Post
                  Most cooking spray is a mixture of water and oil, with an emulsifying agent to keep them mixed together. From what I've been able to discern, instead of turning to carbon like regular oil does, this stuff polymerizes, basically turning into plastic. That's why if you've ever used the cooking spray on baking sheets or cupcake tins and get over spray, you get that nasty yellow baked on "junk" that just won't scrub off with anything short of steel wool. I'm not sure if it's the emulsifier that causes it or what, but it's nasty stuff. You've pretty much coated the inside of your pan with a high heat plastic. Now, whether that's a good thing or not? I have plenty of cookie sheets with that crap on them, and it doesn't seem to affect the way they cook any.
                  Difference might be the higher temps used to season a CI pan vs. the oven temp used in cooking...
                  Craig
                  sigpic

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                  • #10
                    Originally posted by Richtee View Post
                    All oils polymerize before going to carbon. Some are more durable. Petroleum based is pretty durable, but not what you wanna cook on. I assume anything in a cooking spray’d be safe.

                    http://www.scienceofcooking.com/cast_iron_cooking.htm
                    Interesting, thanks for the link Rich! So what you're saying is, the trick to cleaning my nasty cookie sheets is to crank the oven up to inferno and burn that shit off instead of scrubbing 'til my hands bleed with SOS pads?
                    Mike
                    Life In Pit Row

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                    • #11
                      Originally posted by PitRow View Post
                      Interesting, thanks for the link Rich! So what you're saying is, the trick to cleaning my nasty cookie sheets is to crank the oven up to inferno and burn that shit off instead of scrubbing 'til my hands bleed with SOS pads?
                      Well..long as the aluminum dont melt Another way.. some acetone typically will bust it down.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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