Seasoning with a wooden handle

[Sander Wissing]

I am guessing there will be a lot of threads about seasoning, so here is another. Most of the seasoning advise bakes the pan in the oven, but I have one cast iron pan with a wooden handle. Does anyone have a good process for seasoning a cast iron pan without baking it in the oven?

I have tried just heating it on the stove top, but with limited success. I have also used vegetable oil so far, but after reading the other threads on here I will change that to animal fat and see what difference that makes.

Thanks!

 

[ssnr4125]

I've had success with a similar pan by focusing on the stovetop method you mentioned, but with a slight tweak! So after washing and drying it thoroughly, I applied a very thin layer of lard to the entire inside surface and just a bit on the outside. Other kinds of animal fat should also do the job. Then I heated the pan slowly on medium-low on the stovetop.

The key for me was to get it hot enough to just start to smoke but not so hot that it scorches the fat. You can use a paper towel to wipe off any excess fat that pools as it heats up. Once it starts to smoke, turn off the heat and let it cool completely.

You'll likely need to repeat this process a few times to build up a good layer. It's more of a gradual process than the oven method. I'm no expert but it's worked for me!

 

[muscat-99]

I've had success with a similar pan by focusing on the stovetop method you mentioned, but with a slight tweak! So after washing and drying it thoroughly, I applied a very thin layer of lard to the entire inside surface and just a bit on the outside. Other kinds of animal fat should also do the job. Then I heated the pan slowly on medium-low on the stovetop.

The key for me was to get it hot enough to just start to smoke but not so hot that it scorches the fat. You can use a paper towel to wipe off any excess fat that pools as it heats up. Once it starts to smoke, turn off the heat and let it cool completely.

You'll likely need to repeat this process a few times to build up a good layer. It's more of a gradual process than the oven method. I'm no expert but it's worked for me!

Thanks for sharing this! I'm just getting into seasoning pans and this stovetop method sounds doable. A couple of questions, though. How do you know when it's "just starting to smoke"? Is there a visual cue or smell I should watch for? And do you reapply fat between each round, or just heat the same layer again?

 

[kiff579]

Thanks for sharing this! I'm just getting into seasoning pans and this stovetop method sounds doable. A couple of questions, though. How do you know when it's "just starting to smoke"? Is there a visual cue or smell I should watch for? And do you reapply fat between each round, or just heat the same layer again?

Is the handle of your cast iron piece not removable? I am no expert on cast iron either. As a matter of fact I have seasoned less than a dozen throughout my intire life. Usually I have had best results with the oven method. I have used the campfire method as well as the stove top method. Once the pan is cooled down to the point of being able to be touched by your bare hands you can apply another coat of fat. These layer should not be thick and should be easy to apply. I think that it is important to mintion that the pan should not be left unattended for any reason while you are seasoning it. That being said, you will be able to smell/see when the pan is close to scorching. This will not only ruin the time and energy you have spent on curing the pan. But will in fact cause you to have to repeat the intire process. They being said it is best to be vigilant in the beginning as to avoid waisting your time washing and repeating the intire process. I am not trying to interrupt your conversation with others. Just figured I would point out a couple of things that I had to learn the hard way when I began using cast iron cooking pots and pans. Once you get them seasoned well. You will never want to use anything else. I have used the two skillets as well as the Dutch oven for many years now and I have no intention of EVER using anything other than. They give your food a different taste, a better flavor and as for cleaning. It is without a doubt the easiest thing that I have to clean after cooking a meal. Best of luck with your pan. Hopefully you can get as much use from yours as mine has given me. Best wishes. Have a nice day

 

[Foodiology]

I've had success with a similar pan by focusing on the stovetop method you mentioned, but with a slight tweak! So after washing and drying it thoroughly, I applied a very thin layer of lard to the entire inside surface and just a bit on the outside. Other kinds of animal fat should also do the job. Then I heated the pan slowly on medium-low on the stovetop.

The key for me was to get it hot enough to just start to smoke but not so hot that it scorches the fat. You can use a paper towel to wipe off any excess fat that pools as it heats up. Once it starts to smoke, turn off the heat and let it cool completely.

You'll likely need to repeat this process a few times to build up a good layer. It's more of a gradual process than the oven method. I'm no expert but it's worked for me!

Good advice here. I'm using flaxseed oil, drop a few drop of oil and go through it with a paper towel and place it on the stove on medium heat. I do this 3 to 4 times and I'm done with it. Just make sure you have the window open because there will be smoke.

 

[night game]

Using animal fat is a step in the right direction. I previously used something like Crisco or a similar shortening works well because they have a higher smoke point than many vegetable oils and don't get sticky. The key to stovetop seasoning is to get the pan hot enough to reach the oil's smoke point, but not so hot that it burns.