It’s a fairly expensive oil. So what is it? Club Colorcast line of ECI produced in Waterford, Ireland beginning in the 1960s. =). Many (most) people do this. Whenever we build a fire to burn limbs and debree from trees, I set the skillets in the fire and allow them to season for a while. Often seen with painted contrasting highlights and decorative "bluebird" graphics. As an FYI- I have found that the best way to strip a pan of an old finish for reseasoning is to put it in a self cleaning oven and set it to clean for ~3 hours. The ingredient list reads “Unrefined and unfiltered 100% organic flaxseed oil and organic flaxseed particulate.”. The Lodge Logic is working really well with a couple of sticky spots. The pans come out stripped of anything besides the raw metal. Nice. If the pan comes out of the oven sticky, the cause is one of three things: It’s possible to use a suboptimal oil for seasoning, like Crisco or bacon drippings, and still end up with a usable pan. The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. The term is actually a misnomer. However, the finish is tough as nails and easily held up to high heat. I have also used pure flaxseed oil now six times. You can’t speed up the process. Find a heavy plastic trash bag to form a “tent”, some pieces of wood or twigs to set the piece on. I was disappointed to say the least. I am sure the longer the pans are in service the better the non-stick abilities will become. I’m reseasoning a griddle and would much prefer to use my metal spatula on it. Revered for its lighter weight, relative to other ECI brands. Yup – all. The surface still feels very very smooth because I did leave only a microfilm each time, there will be no flaking but would just like to know if you can identify the reason for the uneven coating. I did not achieve a jet black finish– mine was more very dark brown almost like a very burnt amber but dry and slick not sticky. http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/. It is not an oil based teflon we are putting on. Part of Zwilling J.A. It’s the same oil. I applied a thin coat of peanut oil since it was handy to the wok surface and let the pan sit to cool. That is exactly what you DON’T want. I followed the advice on using the self cleaning oven,and that worked awesome. Is olive oil a good oil to wipe the pans down with after cleaning them? I need to season all over and I want to do it right this time. If the oil starts to smoke, toss it out and start again. Cast iron can be painted with an oil-based metal primer and paint. They are all wrong. The pan is super smooth and looks great. It came very shiney clean. I just did this process with three new pans. Or straight sided saute pan. This is a “starter” seasoning. Not quite like teflon but slick never the less.   Follow me on Twitter, Chemistry of Cast Iron Seasoning: A Science-Based How-To, picture of the skillet in my previous blog post, http://www.amazon.com/World-Cuisine-Heavy-Carbon-Frying/dp/B000RWJ5CU/ref=pd_sim_hg_5. This helps the seasoning to adhere and makes the pan pleasantly black. Now it makes sense and I can understand why even my new ceramic coated OrGreenic pans say to season them. The pan and lid have been in the oven on temp 4 times now (I’m getting ready to do my 5th). I just wanted to thank Sheryl for these tips. Hi Sheryl, not sure if you received my last comment. If you look you can probably find a small fab shop or that type of business that can sand blast it for you. You still need grease when cooking. Not only is this seasoning method perfect for these pans, but if you buy these you’ll be able to use a cast iron for everything because of the rounded style of the pan. I’ve tried cast iron cooking in the past and was always so disappointed with the results. If you want the hardest, slickest seasoning possible, use the right oil: flaxseed oil. Today they are raised on industrial feedlots and forced to eat grain, making their fat low in omega-3s. I made sure the oil was very, very thinly and evenly applied and I did invert the pans to avoid pooling or puddling. They look almost like-new and I can’t even believe how well they work – I use them for nearly everything now. Please do not email me with seasoning questions. Edit: I am closing this post for further comments. If pieces were porcelainized both inside and out, there was no need for seasoning, and acid reactivity was eliminated. After acid stripping I sanded with 400 grit wet dry paper. Thanks for posting. I started with a dirty pan that has been in use a couple of years. I made sausage and eggs. Add a mild soap, if desired. Bare Bell: As-Is: Restored: Various Bells in "As Is" condition. I just wanted to thank you SO MUCH for taking the time to research this. Founded in 1960. Notable for pieces designed by Michael Lax. Ironically, it’s for exactly these reasons that the best oil for seasoning cast iron is an oil high in omega-3 fatty acids – in particular, alpha-linolenic acid (ALA). This oil is ideal for seasoning cast iron for the same reason it’s an ideal base for oil paint and wood finishes. The bulk of their pieces seen in the collectibles marketplace, however, appear to be from after 1940, and are primarily either a bold Flamingo orange red with a cream color interior or a soft Buttercup yellow with a dove gray interior. sounds like a two day job so I hope it comes out as fine as I expect. Purchased by Le Creuset, who continued to produce some of its signature pieces, in 1957. I’ve had a Lodge dutch over for four now. Ironically, plated pieces typically hold lower value as collectibles than bare iron, as they are often worn and not cost-effective to refurbish. How are they delivered? This was followed with another cleaning with washing soda to counteract the vinegar. What a beautiful finish my dutch oven has. Is this normal? In the 1950s, before the Wagner buy-out, a partially-enameled line known as Quaker Ware was briefly produced, the pans having white enamel interiors, with bare iron bottoms and handles. I think the right oil is so super critical. Wiped skillet with paper towel and it was clean. I can flip them over with a flip of the wrist. American foundries, as early as the 1890s, realized there was a particular consumer who desired the attributes cast iron cookware is famous for, but didn't care for its rustic look. Would grapeseed oil be effective with this method as well or only food grade flaxseed? It’s most likely been asked and answered already. Bare cast iron. I have a few questions regarding Lodge preseason skillets: 1. should I strip the factory seasoning off it and start over using your 6 layer guidelines? The lid has a zig-zag circular pattern on the inside, which has been quite a pain to oil and get clean! Also, my pan is very smooth, but the finish does not look smooth! Rub it off with paper towels or a cotton cloth until it looks like there is nothing left on the surface.  Privacy & Legal You can use lard (Crisco in the can), but I prefer canola oil. The other point I’ll mention here, though you don’t mention it, is that some people expect a glassy surface in a newly seasoned pan. My pan, a nice curved lip fry pan, no name, junk shop find for 20.00 and with heavy gunk. Is this maybe the composition of the iron ? It some areas, it’s back down to bare metal. The “before” close-up on the left is from a picture of the skillet in my previous blog post on making German Pancakes. P.S. Hope this helps. Medium Bells: Cast Iron, Cupola, and Mission Bells. Unique black matte-finished enamel interiors said to reduce sticking. But the smooth inner surface of a skillet showed an unevenness of color and texture, and the seasoning wasn’t hard enough. I paid $17 for a 17 ounce bottle of cold-pressed, unrefined, organic flaxseed oil. Pans looked great when they came out of the oven. The downside of enameled cast iron is its propensity to stain and chip. It’s a preliminary seasoning that improves over time. Iron pans can get pretty no stick. It is too bad current manufacturers do not offer polished skillets. My best guess is that it happens when people use flaxseed oil that has other ingredients in it to slow rancidity. Start over, correct? After use Dutch ovens are typically cleaned like other cast-iron cookware: with boiling water, and a soft brush or sponge. 2. I used Muiriatic Acid to strip the inside of my pans. It is not 100% Flax oil It has ascobic acid and rosemary extract and a fe other non flax oil items. Like I said the flaxoil finish is tough although I am not convinced it is as nonstick on cheap iron as it would be on better produced pans. So again rub on the oil, wipe it off, put it in the cold oven, let it preheat, bake for an hour, and let it cool in the oven for two hours. One tip to Lodge owners, after stipping to bare metal, get a sanding disc for your drill and polish the inside of the oven. These are virtually identical to what I used as a line cook and what I currently use at home. If you want good results, use pure ingredients. I was careful not to choose a polyunsaturated oil – and especially not an oil high in omega-3 fatty acids – because these are especially vulnerable to breakdown with heat and the release of free radicals. The process is initiated when something causes the release of free radicals in the oil. Hello, thanks for the advice. I am in process of cleaning/seasoning my first piece of cast iron ever; a No. Followed the baking instructions and times to a “T”. This was my first attempt, and my seasoning technique was somewhat haphazard because I couldn’t find consistent, science-based advice. Founded in the Alsace region of France in 1974 by a family with cookware merchant roots dating back to 1892. Okay, I must have done something wrong somewhere along the line. Is it 100% flaxseed oil, or are there other ingredients as well?? This doesn’t happen through “drying” in the sense of losing moisture through evaporation. The food-grade equivalent is called flaxseed oil. At that point it starts to develop a bit of a sheen and the pan is ready for use. My next act was to make a garlic chicken stir fry in the wok and again I applied high heat and some peanut oil. However the seasoning does result in an even colored protective finish that should stand up to even the toughest cooks. I think it wasn’t meant to go into the oven, but to be used on stove top only. fried hasbrowns in my newly seasoned Debuyer. Wiped dry each time; started pan in cold oven preheated to 500 then left in for 1 hour. I’m in the process of “doing it your way” right now. I purchased a Wagner chicken pot with a “drip drop baster” lid. just looked at my bottle of NOW oil. The picture above was taken after six coats of seasoning. ( my oven goes up to 500 F but I have read mix reviews on form). 2. As a test, I lightly oiled skillet, heated to medium heat, and fried some potatoes and onions. Quality appeared to vary from as little as a single, colored coat of paint to a heavy, two-tone vitreous enameled finish. Get the Flax Seed oil and follow the directions, it works! 12 Wagner Skillet approx. The pan gets more non-stick as you use it. It is very splotchy. Another shortcoming of cast iron, if one can call it that, is its appearance. But it’s not a good idea to use a spray oil, no matter what oil it’s made with, because of its additives. Use these steps to paint cast iron. If you try this, you will be tempted to use a thicker coat of oil to speed up the process. Go to your local health food store or organic grocery and buy a bottle of flaxseed oil. We have also have the countries largest inventory of cast iron bells for sale, some of which you see above. You’ve definately done your research. The “after” close-up on the right shows the result. That’s the nature of cast iron seasoning. Still feels slick. I have used vegitable, canola, crisco, bacon grease, lard and olive oil, nothing worked. The pictures below are both of the same antique cast iron skillet. I’m not sure what happened, but given this is my first experience with using cast iron, I’m tempted to stick the pans with the camping gear and go back to using my nonstick pans. Flaxseed oil, a drying oil, is 57% ALA. ~ Sitemap, This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com or its affiliates. Prizer-Painter evolved from Orr, Painter, & Co, and produced the Prizer-Ware line of ECI in the 1950s. Using same skillet, adding no extra oil other than what was left after potatoes, I scrambled 3 eggs. I stripped my pans using oven cleaner down to the bare metal. It was also never smooth and hard, it always seems a bit sticky. This is true no matter what oil you use. Since lard is traditional but no longer readily available, many people substitute bacon drippings, but this is a bad idea. It also has the highest smoke point of any edible oil, 520°F, so I could heat it in a 450°F oven without passing the smoke point. I have always fired my cast iron skillets the way my ancestors did. Used a steel spatula to scrape the pan, the potatos released easily and the pan cleaned up with some hot water and a brush. I applied thin coats of organic flaxseed oil — 8 coats, to be exact. Now what is the food-grade equivalent of this oil? The very first hit is a page written by a guy who seasons his cast iron cookware with linseed oil from the hardware store because it gives the hardest surface of anything he’s tried. What oil is commonly used by woodturners to give their sculptures a protective, soft-sheen finish? It’s not a teflon coating. (no sharps on the twigs to puncture the tent), a bottle of Ammonia. And, although the last remaining major U.S. cast iron manufacturer, Lodge, currently offers an ECI line, it is made in China. Here's a video of the manufacturing process at Le Creuset: Originally produced as "Bruxelles Ware", "Descoware" took its name from D.E. On the upside, ECI is acceptable for refrigerated food storage, a function not feasible with bare iron. Does using stainless steel utinsels harm the “non-stick” effect? Hi. I saw one commenter ask about using metal utensils on seasoned cast iron, but I don’t believe you addressed his point. I made sure they were bone dry. Acidic ingredients, like tomatoes, vinegar, and wine, however, can have the effect of leaching excessive amounts of iron into the food. I then fried chopped green onions until they charred and discarded (Chinese style). Pieces distributed as premiums in grocery stores in the 1950s. Firstly, the off brand is much rougher in service texture. Sheryl – The more drying the oil, the harder the polymer. The post after this one on “black rust” describes why you should heat the pan before applying oil for seasoning. Produced in the French town of Donchery for over 70 years. The chicken browned nicely and the rest of the vegetables were added and they also were trouble free. 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