0

votes

How check whether cast-iron skillet is well-seasoned?

Commented on February 03, 2014
Created February 03, 2014 at 11:27 AM

I feel stupid for asking this. Is there a way I can check if my cast-iron skillet is seasoned well enough? I don't want to throw in some high grade salmon and end up a metallic taste or black color on it.

Medium avatar

(238)

on February 03, 2014
at 11:05 PM

My pan is well seasoned and I could easily cook an egg at high temps without it sticking. If it is lightly seasoned it might still need some fat. I found a simple way to season - roast a whole chicken in the pan using the oven - 400F or so and when you are done you will have a tasty dinner and a very greased pan.

D8644ecc819aa7fb98ed93eece4befa2

(281)

on February 03, 2014
at 10:47 PM

Great! So no oil or butter, just the egg?

  • D8644ecc819aa7fb98ed93eece4befa2

    asked by

    (281)
  • Views
    1.1K
  • Last Activity
    1630D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

3 Answers

0
Medium avatar

(238)

on February 03, 2014
at 03:42 PM

Do a test cook with an egg. If it sticks and becomes a mess then re-season the pan until it works.

D8644ecc819aa7fb98ed93eece4befa2

(281)

on February 03, 2014
at 10:47 PM

Great! So no oil or butter, just the egg?

0
6e09555349d00cd7f5579745e315b17b

on February 03, 2014
at 03:09 PM

I just use mine all the time. Everyday, it's got some kind of fat in it. That's the key. When I hear people talking about how high maintenance they are, I generally wonder how often they use them. The only thing I do differently from other cooking utensils is that I do make sure I dry it when I'm done scrubbing it. If I really feel like going the extra mile, I'll put a little oil on it, and let it sit on the burner while I'm doing the rest of the dishes.

But trust me, the key is to use it all the time.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 03, 2014
at 01:19 PM

You wouldn't end up with metal or black on you food with a less-seasoned pan, if anything you'll end up with food sticking to your pan. The seasoning is little more than polymerized/oxidized fats on the surface.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!