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Thread: Cast Iron cookware.
10-23-2009, 09:45 AM #1
Cast Iron cookware.
Having a good set of cast iron cookware is essential for the type of stuff I like to cook. The standing joke around my house is that I cut up an onion and throw it in the frying pan and THEN decide what I'm going to cook for supper.
Anyway I have every size fry pan (skillet) up to 14". They are all broken in really well. Except for the 9" pan. I had it long time. I think my mother left it to me. I can not season this pan. I have tried all the "Tricks" to get this pan from sticking. Sanding it down with salt. Baking it with oil in it. Oiling it after washing. I just can't get the patienna(sp) on it like the other cast iron pans.
Is there such a thing as a cast iron pan the CAN NOT be seasoned? Or does someone have a sure fired way of seasoning a pan.?
10-23-2009, 09:53 AM #2
i use LARD. Every new years day i cover them in lard and put them in the oven upside down so the fats don't pool in the bottom. Ive never had one not season...u sure its cast iron and not some bi-metal of some kind?
10-23-2009, 11:36 AM #3
That's a good question. It sure looks like cast iron. Its old. How does a young fella, like myself, determine if this pan is genuine cast Iron?
(other than hitting it was a sledge hammer like an old boiler.)
PS. I'll try that lard trick. How long and at what temp. do you put them in the oven??
10-23-2009, 11:47 AM #4
oh damn....i cant remember....i am thinking 275 for 2 hours....maybe
10-23-2009, 12:44 PM #5
All of mine except maybe the really old ones that don't have the name on it are Wagner. They are all great with the exception of the Wagner chicken frying pan. I have the same issue you do. My mom bought it for me new back in the mid 80's and that thing just wont season up properly. The bottoms not too bad but the sides still have patches that look new.
You don't wash them with soap and water do you ??What will your legacy be ??
10-23-2009, 04:48 PM #6
05-23-2011, 07:53 AM #7New Guest
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All about me, except the very old, not the name of His Wagner. They are all very well except for frying the chicken Wagner. I do the same problem as you. My mother bought me back again in the mid 80s and used it for a good season. The soil is not bad, But That updates the sides are still new.
05-26-2011, 01:11 PM #8
05-26-2011, 03:35 PM #9
05-26-2011, 11:08 PM #10
06-30-2012, 06:41 AM #11
Old folks always put their pans in the fire each year when we burned leaves and brush if the pans looked bad. They come out nice and clean then must be re seasoned. If this won't fix it hang it on the wall.Quote
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"We can't solve problems by using the same kind of thinking we used when we created them."
06-11-2013, 10:40 AM #12
Some cast irons cookware just cannot be seasoned. This most often happens with the newer ones from Vietnam and China but I have had old heirloom types which were impossible too. Toss the 9" loser and buy a 9" Lodge pan to replace it.PHM
When faced with the choice between proving that their opinion is correct and changing their mind to fit the evidence - most people get right to work on the proof.
05-26-2011, 04:02 PM #13
You're way too young for that....i belong to peta ... people eating tasty animals. all my opinions are just mine.