Trial and Error
We decided to fire up the grill on Wednesday. We had purchased some quality ground beef for Heather and Dad (Mr. Brier), and we also needed to make a dent in the Boca Burger supply. So the lunch menu was all about burgers.
And since the grill was already going, and since we had also recently purchased a big container of lard, it was of course also time to finally season those cast iron pans. Our regular readers will know that David's first attempt to season in the oven didn't work out so well. So this time it was seasoning over fire.
Well, “over fire” was the first mistake. In fact, there were quite a few lessons learned by making mistakes. Here are a few of them to help you should you want to season cast iron frying pans.
1) Only season over hot coals. Open flames and hot grease are not necessarily the best combination of elements needed for seasoning.
2) The pan(s) should only need a thick coating of grease. If you have extra lard after that, you can always throw it away; there is no need to throw it in the pan thinking that “a little extra to steam off” will be good for the pan.
3) Just do one pan at a time. Even if you can fit more than one pan on the grill, it is still best to do one at a time.
4) Should you decide to ignore lesson three, then at least make sure that the handles of your frying pans don't hang over the outside lip of your grill. A tight fitting lid to your grill may end up saving you a lot of hassle.
5) Safety measures are always a good idea. A fire extinguisher and a phone that can dial 911 are always good to have at the ready.
And for your last good tip, you may want to wait to season your pans until after we've conducted more experiments (using the above guidelines) and posted the results here.
And since the grill was already going, and since we had also recently purchased a big container of lard, it was of course also time to finally season those cast iron pans. Our regular readers will know that David's first attempt to season in the oven didn't work out so well. So this time it was seasoning over fire.
Well, “over fire” was the first mistake. In fact, there were quite a few lessons learned by making mistakes. Here are a few of them to help you should you want to season cast iron frying pans.
1) Only season over hot coals. Open flames and hot grease are not necessarily the best combination of elements needed for seasoning.
2) The pan(s) should only need a thick coating of grease. If you have extra lard after that, you can always throw it away; there is no need to throw it in the pan thinking that “a little extra to steam off” will be good for the pan.
3) Just do one pan at a time. Even if you can fit more than one pan on the grill, it is still best to do one at a time.
4) Should you decide to ignore lesson three, then at least make sure that the handles of your frying pans don't hang over the outside lip of your grill. A tight fitting lid to your grill may end up saving you a lot of hassle.
5) Safety measures are always a good idea. A fire extinguisher and a phone that can dial 911 are always good to have at the ready.
And for your last good tip, you may want to wait to season your pans until after we've conducted more experiments (using the above guidelines) and posted the results here.
1 Comments:
LOL - hope you didn't have to post this from the library! ;)
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