Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 I like to season mine outside on the grill. Works great. We grill a lot. > Good suggestion....but my oven is clean, and I lay aluminum foil on > the rack beneath the cast iron item....so that’s not the issue. I have > observed the smoke coming from the cast iron itself. I have used bacon > grease (as suggested by my in-laws) and crisco...both smoked. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 I like to season mine outside on the grill. Works great. We grill a lot. > Good suggestion....but my oven is clean, and I lay aluminum foil on > the rack beneath the cast iron item....so that’s not the issue. I have > observed the smoke coming from the cast iron itself. I have used bacon > grease (as suggested by my in-laws) and crisco...both smoked. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 I like to season mine outside on the grill. Works great. We grill a lot. > Good suggestion....but my oven is clean, and I lay aluminum foil on > the rack beneath the cast iron item....so that’s not the issue. I have > observed the smoke coming from the cast iron itself. I have used bacon > grease (as suggested by my in-laws) and crisco...both smoked. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 If you feel comfortable scrubbing and reseasoning, I much prefer the older cast iron skillets to the newer ones. The older ones have a much smoother surface to them and I find things sticking a less. Luckily, I got mine from Grandpa when he passed. They are my favorites in more ways than one! Cheryl in Tampa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 If you feel comfortable scrubbing and reseasoning, I much prefer the older cast iron skillets to the newer ones. The older ones have a much smoother surface to them and I find things sticking a less. Luckily, I got mine from Grandpa when he passed. They are my favorites in more ways than one! Cheryl in Tampa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 If you feel comfortable scrubbing and reseasoning, I much prefer the older cast iron skillets to the newer ones. The older ones have a much smoother surface to them and I find things sticking a less. Luckily, I got mine from Grandpa when he passed. They are my favorites in more ways than one! Cheryl in Tampa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 350 for 1 hr, then let cool w/o opening the door. Then heat back to 500 and turn off and let cool - you should get nearly no smoke, but a good seasoning. But yes, you should have some type of vent that goes to the outside (mine is in the midde of the range, but the fan still blows to the outside, it just pulls air down, rather than a hood that pulls it up). If you house was built before these were required by code, you can retrofit one (and they make them that hide in the counter when not in use). -----Original Message----- Exhaust fan? Are you talking about the range 'hood'? Generally, the hood is connected to piping that directs air to a vent on the roof. But in my case, I have a micro hood....which doesn't vent to the outside. And if you are talking about something in the range itself....my range has an exhaust vent under the back right burner....again, no vent to the outside....there is no other venting to be found on the range. As for the temp, I followed the manufacturers enclosed directions. Maybe I should be using the " low temps " you describe. What temp do you use? --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 Our boyscout leader told me about seasoning on the outdoor grill -- works great and keeps it all outside."K. Oland" wrote: 350 for 1 hr, then let cool w/o opening the door. Then heat back to 500 andturn off and let cool - you should get nearly no smoke, but a goodseasoning.But yes, you should have some type of vent that goes to the outside (mine isin the midde of the range, but the fan still blows to the outside, it justpulls air down, rather than a hood that pulls it up). If you house wasbuilt before these were required by code, you can retrofit one (and theymake them that hide in the counter when not in use).-----Original Message-----Exhaust fan? Are you talking about the range 'hood'? Generally, the hood isconnected to piping that directs air to a vent on the roof. But in my case,I have a micro hood....which doesn't vent to the outside. And if you aretalking about something in the range itself....my range has an exhaust ventunder the back right burner....again, no vent to the outside....there is noother venting to be found on the range.As for the temp, I followed the manufacturers enclosed directions. Maybe Ishould be using the "low temps" you describe. What temp do you use?---[This E-mail scanned for viruses by Declude Virus]__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 Our boyscout leader told me about seasoning on the outdoor grill -- works great and keeps it all outside."K. Oland" wrote: 350 for 1 hr, then let cool w/o opening the door. Then heat back to 500 andturn off and let cool - you should get nearly no smoke, but a goodseasoning.But yes, you should have some type of vent that goes to the outside (mine isin the midde of the range, but the fan still blows to the outside, it justpulls air down, rather than a hood that pulls it up). If you house wasbuilt before these were required by code, you can retrofit one (and theymake them that hide in the counter when not in use).-----Original Message-----Exhaust fan? Are you talking about the range 'hood'? Generally, the hood isconnected to piping that directs air to a vent on the roof. But in my case,I have a micro hood....which doesn't vent to the outside. And if you aretalking about something in the range itself....my range has an exhaust ventunder the back right burner....again, no vent to the outside....there is noother venting to be found on the range.As for the temp, I followed the manufacturers enclosed directions. Maybe Ishould be using the "low temps" you describe. What temp do you use?---[This E-mail scanned for viruses by Declude Virus]__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 Then this will make an excellent Christmas gift. Thank you! - Re: cast iron hey, you can cook anything in them and use them from oven to stove top to campfire. i grew up using them. the only thing is not to wash thiem to often and to season them with salt and lard or oil of your choice. cm Quote Link to comment Share on other sites More sharing options...
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