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Alternate CI seasoning method
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
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I’ve been doing it this way for a little bit now. Inspired by seasoning my Blackstone. I figured if it was good enough for that, why not cast iron too? Happen to have a professional exhaust hood on the stove so doing this inside is an option for me. Didn’t even think to use my turkey frier burner outside.
The only thing I guess you get out of using the oven is multiple pieces at a time and not having to babysit it?
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
This is a good way to season a pan. In fact, I do it all the time whenever I cook with my KBQ. I never do it in my house just to avoid smoking up the whole place. The oven/kaamdo methods help to manage the smoke and they do provide for a slower cool down, which is highly beneficial.
When I do this process, I use flax oil. Just as the article suggests, I keep adding layers of flax and let it smoke out, wiping pretty much the whole time. Then I flip the pan and do the back. After a little bit, the pan gets to the point where it will no longer take oil. The oil literally pools on the surface, and it cannot be evened out. That is when you know you are getting somewhere. As soon as I notice this, I remove the pan from the heat and slide it into a Kamado or I let it cool on my fire pit grate.
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This sounds great...I have a couple Lodge skillets that I did in the "traditional" way...just rubbed them with bacon fat and crisco, heated em up in the grill, and did a few layers that way, but this sounds even better. Got a new dutch oven (the Lodge one with the lid that's also a skillet) that I'm gonna try this method on. Been using avocado oil lately for all things CI related and it's been great.
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Club Member
- May 2018
- 1322
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
Kinda did this yesterday with my Made in China 8" skillet. Used my new Camp Chef CI cleaner followed by Camp Chef CI conditioner to season the pan earlier in the week. Cooked eggs in the morning. The eggs slid out of the pan perfectly with nothing sticking. Re-cleaned, seasoned, and dried then set on burner on high, just to warm up and thoroughly dry the pan. Forgot about it and went to living room to relax until I smelled something hot. Rushed to kitchen to find pan smoking and super hot. The burner was slightly smaller than the pan, so it burned all of the patina in the center of the pan which is now gray (burned seasoning off also - pan was dry in middle). So, I immediately added more Camp Chef seasoning and kept adding as it cooled off, which took a long time. I think it will be just fine after cooking in it some more - hard to really destroy one of these pans.
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