What do the rest of you use to season your iron skillet?

Discussion in 'Cooking Equipment Reviews' started by riffwraith, Jan 8, 2016.

  1. riffwraith

    riffwraith

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    Just purchased a cast iron skillet. I am aware of the seasoning practice - but here is the thing. When I rub some oil into the pan, be it with a paper towel (bounty) or a brand-new kitchen towel (cotton, I think), I am left with some fibers in the pan.

    What do you all use to rub the oil in to avoid this?

    Thanks in advance.
     
  2. flipflopgirl

    flipflopgirl

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    Try using a cheap brand of paper towel.
    Or
    You could be using a too small amt of fat and the friction is tearing the paper.
    Or
    Maybe your pan surface is rough....in which case you need to smooth it out or no amt of seasoning will leave that pan non stick.

    If you want to use side towels for this purpose find the oldest and ugliest and have at it.
    By the time a towel reaches that state most of the cotton fluff is long gone leaving you with a great towel for the scut jobs.

    mimi
     
    Last edited: Jan 8, 2016
  3. brianshaw

    brianshaw

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    ... Or you are rubbing too hard with the towel.
     
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  4. millionsknives

    millionsknives

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    Yep it's not so much "rubbing" as swirling around and removing excess
     
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  5. riffwraith

    riffwraith

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    Thanks for the replies.

    Ok, maybe I am doing it wrong.

    I think I am using a swirling motion - it' kinda going around in circles lightly as opposed to using a lot of pressure to rub it in hard.

    The first time I did it, I used a decent amount of oil on the towel. To the point that when I ran my finger along the inside of the pan, my finger got greasy. That normal?

    Maybe your pan surface is rough....in which case you need to smooth it out or no amt of seasoning will leave that pan non stick.
     

    My pan surface does lean towards the rough side. How do I smooth it out?

    Thanks again.
     
    Last edited: Jan 11, 2016
  6. phatch

    phatch Moderator Staff Member

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    Don't worry about any fibers. They'll either burn off or you can remove them when it's cool . 

    Old cast iron was often milled or polished on the cooking surface. The slight pebbliness will not be a problem. It will smooth out some as your patina builds but never be as smooth as the old stuff. Still performs just fine.