# Problem with seasoning cast iron skillets **URL:** \ **Category:** Factual Questions\ **Created:** [June 23, 2019, 12:58am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914 "2019-06-23T00:58:39Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 25, 2019, 4:04am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/61 "2019-12-25T04:04:17Z")
> [@CookingWithGas](#): > > Yeah, don’t do this. I tried it with my 40-year-old cast iron skillet after reading this thread and it cracked. Don’t do this. ☹ I’m really sorry to hear that. In brighter news my pan just passed the “well-enough seasoned” test. I made a tarte tatin, and the sticky caramelized apple mess slid right out. ---
**Author:** ![Saturn\_Dreams](https://avatars.discourse-cdn.com/v4/letter/s/dc4da7/32.png) [@Saturn\_Dreams](https://boards.straightdope.com/u/Saturn_Dreams)\ **Post date:** [December 25, 2019, 7:56am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/62 "2019-12-25T07:56:45Z")
> [@China\_Guy](#): > > Try this: [Best Cast Iron Seasoning Instructions - GF Video - GardenFork - Eclectic DIY](https://www.gardenfork.tv/best-cast-iron-seasoning-instructions-video/) > > you need an oi with a much higher melting temp than Crisco. This seasoning is the bees knees When you say “melting temp”, are you referring to smoke point? Because a high smoke point oil is not necessary nor effective for seasoning steel pans. You just want to reach an oil’s smoke point so that it breaks down to start the polymerization process, whether it be low in the case of flaxseed oil or high in the case of grapeseed, both very good oils to use for seasoning. You only want to stay away from Crisco because it has a bunch of questionable ingredients in it and you get better results using unsaturated, and poly at that. ---
**Author:** ![Just\_Passing\_Through](https://avatars.discourse-cdn.com/v4/letter/j/f9ae1b/32.png) [@Just\_Passing\_Through](https://boards.straightdope.com/u/Just_Passing_Through)\ **Post date:** [December 25, 2019, 12:27pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/63 "2019-12-25T12:27:05Z")
Check out Crisbee cast iron “seasoning”. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 25, 2019, 12:47pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/64 "2019-12-25T12:47:53Z")
> [@Saturn\_Dreams](#): > > Uh, I think you might want to throw out that oil. Most oils are meant to be consumed in a year. Yours has degraded and has most definitely oxidized, if not rancid, especially if it’s contained in a plastic container. It’s in a glass container in the fridge. Still seems fine to me. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 25, 2019, 12:49pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/65 "2019-12-25T12:49:23Z")
> [@CookingWithGas](#): > > Yeah, don’t do this. I tried it with my 40-year-old cast iron skillet after reading this thread and it cracked. Don’t do this. OMG. I’m so sorry to hear that. ---
**Author:** ![kanicbird](https://avatars.discourse-cdn.com/v4/letter/k/5f8ce5/32.png) [@kanicbird](https://boards.straightdope.com/u/kanicbird)\ **Post date:** [December 25, 2019, 1:08pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/66 "2019-12-25T13:08:15Z")
One thing I think people make a mistake on with cast iron and other surfaces, especially grill surfaces is attempting to turn/flip/move the food too soon. Even on well seasoned cast iron food will sometimes stick (as evident in this thread) - cast iron is not teflon. It takes skill to use it in a non-stick way. When putting food on there will be some stick, but it will also release when cooked in time, that’s the time to turn or move it and it will be non-stick at that time. Wait for the release. Try to turn it too soon will typically rip the food and get that piece of food stuck to the pan which now required some harsh method to clean. ---
**Author:** ![thorny\_locust](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thorny_locust/32/431_2.png) [@thorny\_locust](https://boards.straightdope.com/u/thorny_locust)\ **Post date:** [December 25, 2019, 5:30pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/67 "2019-12-25T17:30:15Z")
I had a friend, years ago, who tried using his cast iron pan as a tent peg pounder. Not a recommended use; he cracked the thing very thoroughly, multiple cracks radiating out from the impact point, actual hole in the bottom. He pounded it back down flat again, seasoned it thoroughly, and went right back to using it. Worked fine. No leaks. – I re-season mine from time to time on the top of the stove. Wash pan (plain water, I don’t soap them), dry on a moderately-low burner, add a bit of oil, wipe the oil around, wait till it’s thoroughly hot but not smoking, let it cool down gradually. I never season them in the oven, though I might do that with a brand-new pan – I don’t think I’ve ever had a brand new cast iron pan. ---
**Author:** ![Suburban\_Plankton](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/suburban_plankton/32/219_2.png) [@Suburban\_Plankton](https://boards.straightdope.com/u/Suburban_Plankton)\ **Post date:** [December 26, 2019, 7:36pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/68 "2019-12-26T19:36:49Z")
> [@AHunter3](#): > > a) THIS IS IMPORTANT: get a _milled_ surface cast iron frying pan. If the metal looks like tiny pebbles when you look at it closely, give that pan to the salvation army thrift store and go get a milled pan. Where do you buy new cast iron skillets with a milled surface these days? Every time I see pans in the stores, the seem to have a pebbled surface. Luckily for us, we have several old Griswold pans that were passed down from my parents - the surface on those things is as smooth as glass - so we will likely never need to buy another skillet for as long as we live… ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 27, 2019, 12:05am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/69 "2019-12-27T00:05:25Z")
It looks like the Field company makes milled (or smooth, anyway) cast iron skillets. They there’s are lighter than the competition, too. > **[No.8 Cast Iron Skillet, 10 ¼ inches](https://fieldcompany.com/products/field-cast-iron-skillet)** > > This is your new everyday cast iron skillet. Lighter, smoother, and made in the USA, the naturally non-stick Field Skillet is built for easy searing, sauteing, frying and roasting. I have never purchased or handled one of their skillets, and cannot personally endorse it. But I’d seen them advertised before, and googled “milled cast iron skillet”. ---
**Author:** ![AHunter3](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ahunter3/32/368_2.png) [@AHunter3](https://boards.straightdope.com/u/AHunter3)\ **Post date:** [December 27, 2019, 12:16am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/70 "2019-12-27T00:16:11Z")
I don’t think anyone makes them with a proper surface any more ☹ ETA: ninja’d with welcome good news 🙂 ---
**Author:** ![Melbourne](https://avatars.discourse-cdn.com/v4/letter/m/b5e925/32.png) [@Melbourne](https://boards.straightdope.com/u/Melbourne)\ **Post date:** [December 27, 2019, 12:46am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/71 "2019-12-27T00:46:14Z")
> [@scudsucker](#): > > “Seasoning” implies there is some change to the metal/surface. I doubt this. What is the real dope? Painting is a very similar process, and has a very similar result. A mixture of oil and a solid powder (typically a metallic oxide, like rust or lead oxide or titanium oxide) is exposed to air and light: the oil cross links and bonds to the powder, forming a strong smooth protective surface. A difference is that paints are not typically heat-cured. When you use heat to cure a mixture of oil and powder (carbon, sawdust, cotton), it’s typically called a thermo-set plastic. Thermoset plastics aren’t as common as the once were (all the old electric fittings around here were thermoset plastic), because it’s much harder to work with than thermoplastics or two-part epoxies. An advantage of thermoset plastics is that some of them are much less heat-sensitive than typical thermoplastics or two-part epoxies. Cooked at high temperature, and can be brought to the same temperature again. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [December 27, 2019, 1:57am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/72 "2019-12-27T01:57:52Z")
> [@puzzlegal](#): > > It looks like the Field company makes milled (or smooth, anyway) cast iron skillets. They there’s are lighter than the competition, too. > > [No.8 Cast Iron Skillet, 10 ¼ inches – Field Company](https://fieldcompany.com/products/field-cast-iron-skillet) > > I have never purchased or handled one of their skillets, and cannot personally endorse it. But I’d seen them advertised before, and googled “milled cast iron skillet”. I looked at that website and am interested but are the prices reasonable? $160 for a number ten cast-iron skillet. It seems high for something that low-tech. And what about getting an enameled cast-iron skillet instead? Would that be easier to maintain? Would it be as non-stick? ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [December 27, 2019, 3:05am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/73 "2019-12-27T03:05:31Z")
> [@Dewey\_Finn](#): > > And what about getting an enameled cast-iron skillet instead? Would that be easier to maintain? Would it be as non-stick? I have a enameled iron Dutch oven (La Creuset). The selling point of these is how they handle heat. They hold a lot of heat and distribute it very evenly for even, predictable cooking. They are low-stick but not non-stick and are a bear to clean if you burn something in it, but I also have so-called nonstick pans that are hard to clean if you burn something. ---
**Author:** ![Saturn\_Dreams](https://avatars.discourse-cdn.com/v4/letter/s/dc4da7/32.png) [@Saturn\_Dreams](https://boards.straightdope.com/u/Saturn_Dreams)\ **Post date:** [December 27, 2019, 2:09pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/74 "2019-12-27T14:09:24Z")
> [@Dewey\_Finn](#): > > And what about getting an enameled cast-iron skillet instead? Would that be easier to maintain? Would it be as non-stick? The benefit of an enameled cast iron is that it doesn’t rust and you don’t need to oil it after use. Maintenance is much easier. It’s not completely non-stick, but with the right heat level, amount of oil, and cooking technique, sticking will not be an issue. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 27, 2019, 5:07pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/75 "2019-12-27T17:07:56Z")
> [@thorny\_locust](#): > > I had a friend, years ago, who tried using his cast iron pan as a tent peg pounder. Not a recommended use; he cracked the thing very thoroughly, multiple cracks radiating out from the impact point, actual hole in the bottom. > > He pounded it back down flat again, seasoned it thoroughly, and went right back to using it. Worked fine. No leaks. How did be pound flat a cracked pan with a hole in it? ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [December 27, 2019, 6:12pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/76 "2019-12-27T18:12:04Z")
I cook with stainless all the time, I just rub a thin layer of veg oil on it then smoke it right on the stove top. I only let it smoke a couple of minutes then I turn it off and let it cool. I usually do this twice. The only think I have a problem with sticking is red meats. I cook them with no oil and they do stick a little. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [December 27, 2019, 7:38pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/77 "2019-12-27T19:38:59Z")
> [@CookingWithGas](#): > > > [@Dewey\_Finn](#): > > > > And what about getting an enameled cast-iron skillet instead? Would that be easier to maintain? Would it be as non-stick? > > I have a enameled iron Dutch oven (La Creuset). The selling point of these is how they handle heat. They hold a lot of heat and distribute it very evenly for even, predictable cooking. They are low-stick but not non-stick and are a bear to clean if you burn something in it, but I also have so-called nonstick pans that are hard to clean if you burn something. The enameled La Creuset skillet is highly recommended by [America’s Test Kitchen](https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/the-best-cast-iron-skillets). Not cheap either; about $200 for one of those. But I may get one after the holidays. ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [December 28, 2019, 1:37am UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/78 "2019-12-28T01:37:40Z")
I’m in the process of re-seasoning an old cast iron skillet that had years of built up crud. I considered using a self-clean oven but hearing CookingWithGas’s experience, I’m glad I didn’t. I sprayed it with Easy-Off oven cleaner and put it in a plastic bag overnight. Then I scrubbed it with steel wool. Then repeated the whole thing. After four iterations it was down to bare metal and pretty clean, except for one slightly stained spot that I didn’t think was worth another iteration to remove. I think it’s important to use VERY thin layers of oil when seasoning. One site I read said that if it’s properly oiled, it should look completely dry. Any visible trace of oil means there’s too much. I’ve put about a dozen layers of oil on it and it’s building up a nice coat but still has a ways to go. I did the first 5 layers the day I finished removing the old seasoning. ---
**Author:** ![thorny\_locust](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thorny_locust/32/431_2.png) [@thorny\_locust](https://boards.straightdope.com/u/thorny_locust)\ **Post date:** [December 28, 2019, 4:26pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/79 "2019-12-28T16:26:12Z")
> [@jnglmassiv](#): > > How did be pound flat a cracked pan with a hole in it? I didn’t watch him do it; he told me about it afterwards (though I did see the pan in use, and I think there may have been visible scars; no longer sure about the scars.) But I presume he put the pan on a flat surface and pounded it back down with a suitable hammer; probably while it was somewhat warmed up to make it more malleable. It would have been cracked upward away from the point of impact. I presume he’d hit the stake with the bottom of the pan, open side up; if he’d hit it the other way around, then in order to get it flat you’d need something flat-surfaced and about the size of the interior of the pan to set the pan down over while hammering. But it seems unlikely to me that one would try to pound a stake with the pan held that way. – I didn’t mean that there was a hole in the sense of missing metal, but that one was created by the metal cracking upward and creating an opening. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [March 5, 2020, 4:15pm UTC](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914/80 "2020-03-05T16:15:00Z")
I used two techniques I saw online (and here) after I stripped my pans. The first one was the idea that the layers of seasoning should be only molecules thick so once you put all of the oil on try your best to buff all of the oil OFF then heat. I found 400 - 450 works best. That technique works brilliantly. The second was using flaxseed oil rather than shortening. I did the first couple of seasoning sessions with melted Crisco and the results were alright but I used flaxseed oil for the next session and my god it works so much better. Got a nice even seasoned layer so I will be using that for the next few cycles. [Previous page](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914.md?page=3) [Next page](https://boards.straightdope.com/t/problem-with-seasoning-cast-iron-skillets/835914.md?page=5)