Kitchen Questions: #1 Cast Iron Skillet Seasoning

[pennyJo1960]

I have loads of cast Iron I use the corn scribbler pan to do meatloaf.
I only use bacon grease my cast iron, cook them on the stove top after washing. Add a bit of bacon grease let it cool hang in up.

 

[BigBlueHen53]

You can get cast iron pans in any state shape, they aren't just like the one from H.E.B.

I would never pay the price they want for these.... WOW!

https://www.felionstudios.com/state-pans/missouri

I have one like this one.
https://www.amazon.com/dp/B0180C2E2G/?tag=097-20&ascsubtag=default

Lol, I don't like Missouri - or any state! that much!

 

[Sally PB]

Thanks, everyone, for the information and recipes.

 

[The cheek coop]

I have found that using an animal fat (I.e. bacon grease, beef tallow, etc.) is best but I have also used a high smoke point oil such as canola or avocado oil.


As far a washing goes. We wash with dish soap and put it on the stove eye to burn off the water then we wipe it down with a thin coat of oil while the pan is hot. After it is cooled it has a nice slick finish.

 

[RoyalChick]

I have found that using an animal fat (I.e. bacon grease, beef tallow, etc.) is best but I have also used a high smoke point oil such as canola or avocado oil.


As far a washing goes. We wash with dish soap and put it on the stove eye to burn off the water then we wipe it down with a thin coat of oil while the pan is hot. After it is cooled it has a nice slick finish.

That is exactly what I do.
I also make tomato based dishes in it - shakshouka and variants being one of my staples.

 

[Bawkbok]

I just made cornbread last night to go with our home made chicken noodle soup. And no, no sugar added. I tried to feed the girls some of the left over muffins but they tried it and said - "nope, where's the sugar?"

 

[U_Stormcrow]

I just made cornbread last night to go with our home made chicken noodle soup. And no, no sugar added. I tried to feed the girls some of the left over muffins but they tried it and said - "nope, where's the sugar?"

Cornbread is a whole category of food.

There's dense, mostly corn, largely sugar free, "savory" cornbread. Often varied w/ inclusion of whole corn, diced or sliced peppers, scallions, or even cheese. Pairs well with a good chili (itself a culinary category, and "Chicago Chili" ISN'T!). Sometimes served with a side of butter and/or honey.

There's sweet, cake-like cornbreads, often 3/4 or 4/5 flour, w/ corn four as, essentially, a seasoning. "Dessert Cornbread". Very popular with fried foods, mayo based coleslaw, some varieties of Bar-b-q (i.e. Carolina "mop", but never the Golden mustard-based option)

There's some middle ground, not lite and tender like a high rise cake, not dense and strongly corn flavored "savory". That's dangerous middle ground, a no man's land, of perfectly adequate options that don't quite pair well with the main course.

 

[BigBlueHen53]

I made shakshuka today. Forgot to take pic of the finished dish in the pan, but here is a two-egg serving. I should have wiped the bowl. I'm Chopped for bad presentation.

 

[LoneStarBirds]

I made shakshuka today. Forgot to take pic of the finished dish in the pan, but here is a two-egg serving. I should have wiped the bowl. I'm Chopped for bad presentation.

View attachment 3971337

That looks fantastic! I bet it tasted even better than it looks! YUM!

I had a Tunisian friend that made the best Shakshuka I have ever tasted. I can't seem to make it like she did, I can't seem to get the spices right.

 

[Bawkbok]

That looks divine.
Chef John on Allrecipes.com has a good Shakshuka recipe. Now I'm going to have to make it this weekend.