Wednesday, August 4, 2010

Cast Iron Rehab: Denouement

Alright so maybe I'll have more electrifying series than Cast Iron Rehab month here at Grillknuckles.  But you deserve resolution.  So here it goes.  I got the last of the most stubborn stuff off using a wire brush on the end of a drill.
You know.  At the end of the day, this thing was danged purdy.

I put the pan in the oven at 200f with some Crisco rubbed on it.  About every 20 minutes for an hour I took it out and kept rubbing in Crisco.  Apparently it's now officially seasoned.

Truth be known I think it's getting the most use for frying up hot dogs for the kids.  But this pan was born to fry bacon, baby.  Have you ever seen a happier pan?

Here's one thing I struggle with.  Crud is left all over the surface after I cook just about anything.
I scour all that off using just hot water and then rub it down with some olive oil or vegetable oil when I'm done.  Am I doing this right?  After one recent cook I scrubbed it so well that I checked back later and it was oxidizing (this was before I started the oil rub down).  Am I supposed to leave the crud on there?

I'm told the best steak you'll ever cook is the steak that you sear using rendered duck fat in your cast iron pan.  Haven't tried it yet.  Anyone else ever cooked with duck fat?


  1. As soon as I scrub them with a brush and hot water after cookin in a cast iron, I immediately rub down with some vegetable shortening (vs just oil). I heat it until the shortening is melted then cool it down to rest.

  2. I suggest seasoning with Crisco at 425 degrees. You need the high heat to build up the carbon layers, then that cooking crud washes off much easier.

  3. @Chris, I'll try the shortening instead of the oil. Great tip. @kirby thanks for the high heat tip. I'll stick it in the oven today to get it a little more battle-tested. Awesome. Thank you both!