This was our 2nd skillet. , I paid 10 bucks for it and I cleaned it, and seasoned correctly , criteria every he for 6 be , the color was like a bronze color but was smooth and cooked well , but tody my wife cooked a shepherd pie and after cleaning with water , this is how it looked, looks like the coating is coming off , looks like before we seasoned it , I can tell a difference , see pics , what should I do
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Lodge skillet issues
- Thread starter MiguelC
- Start date
W. Hilditch
Active member
The seasoning wasn’t ready for that pie. It needed to be black, or almost black. Put a coat of lard or bacon grease on it and bake at a real 475° F (smokin’) for an hour or two one time. Then cook in it a few times before doing another shepherds pie. Grease the skillet before making the pie and don’t let the pie sit in the skillet for more than an hour.
Hilditch
Hilditch
W. Hilditch
Active member
I have found you need to hit or go above the smoke point to create the carbon that makes good seasoning. The new Crisco is make with soybean oil that has a smoke point of 475°. Lard & bacon grease 400°'ish. Normal cooking gets the bottom of the skillet 400 to 500° so it helps set the seasoning. Some smoking is good.
Hilditch
Hilditch
Fats with high smoke points have them because they are refined. The removal of impurities means two things: (1) that a valuable component of a good seasoning layer has been removed, and (2) that less of an odor will be produced when baking them at high heat.
The first is why the better recommendation is to apply only one or two rounds of a manual seasoning, and then just start cooking with the piece, with the understanding that you may need a little more oil or butter to prevent sticking until your practically-applied seasoning is well-established. Actually cooking food provides the best components of a good seasoning. 6 coats of manual seasoning may look good, but doesn't necessarily mean it will perform well.
The second is most likely why fats/oils like Crisco and refined grapeseed are so popular.
The first is why the better recommendation is to apply only one or two rounds of a manual seasoning, and then just start cooking with the piece, with the understanding that you may need a little more oil or butter to prevent sticking until your practically-applied seasoning is well-established. Actually cooking food provides the best components of a good seasoning. 6 coats of manual seasoning may look good, but doesn't necessarily mean it will perform well.
The second is most likely why fats/oils like Crisco and refined grapeseed are so popular.