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New Cast Iron Virgin

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posted 1 year ago

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Until today. Fed Ex dropped off a brand new, in the box, never used one and half qt. pan with lid. After 70 years, all my other cast iron was from family or flea markets.

The interior finish was rough, hope the pan will be seasoned well by the weekend. I plan for this to be my new bean pot.

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Douglas Alpenstock

pollinator

Posts: 5520

Location: Canadian Prairies - Zone 3b

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posted 1 year ago

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A new tool is always a happy day! It will take some time and some effort for the new cast iron to meet your specs!

Personally I would suggest keeping the family cast-offs (ha) and the thrift shop finds. Some of these are surprisingly good, and they have a story to tell. My 2c.

Jack Edmondson

pollinator

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posted 1 year ago

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Modern castings don't seem to be a 'finished' as they once were, but it won't effect the quality of product. Don't be reluctant to sand the finish to the smoothness you desire before you begin seasoning the pan.

Timothy Norton

Steward of piddlers

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Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

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posted 1 year ago

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With a new piece of iron, I make it a point after cleaning it and getting a first coating of seasoning through the oven to make make carnalized onions. Cooking down onions always has helped my cast iron develop that protective layer I always like to see.

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Anne Miller

steward

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Location: USDA Zone 8a

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posted 1 year ago

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I like Timothy's suggestion for making caramelized onions.

Before cooking items like stews, beans, and soups I like to use the pan several times for cooking bacon and meats so that the pan gets a really good protective layer.

It is also important not to leave those kinds of foods, like stews, beans, and soup in the pan as this will wreck the protective layer.

I also do not like using soap on my cast iron pans, so I just rinse well with hot water and then check to see if the pan needs a refresh with oil.

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Mart Hale

pollinator

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posted 1 year ago

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Jack Edmondson wrote:Modern castings don't seem to be a 'finished' as they once were, but it won't effect the quality of product. Don't be reluctant to sand the finish to the smoothness you desire before you begin seasoning the pan.

Exactly what I was about to say..

Myself, I took a wet rock used to sharpen knives and I went at that rough coating they ship with the new pans till it was all smooth then re-coated it again. Works fantastic.

There are some awesome channels on youtube about how to use cast iron the biggest that I had to learn was wait till the pan is hot before putting eggs on the skillet. This really helped me.....

Life on a farm is a school of patience; you can't hurry the crops or make an ox in two days.
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Deane Adams

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Spent some time this past week, working on my new pot. Rendered bacon twice, (the local crow family liked the bacon) many light coats of canola oil. Thur. and Fri. several coats of vegetable shortening, (my only other use for the shortening is on my bird
feeder poles, Mr. Squirrel has no answer for that ---- yet!) then 1 hour at 350 in the oven. One day next week I'll try my first pot of beans!!!

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