--0-670201192-1145529069=:6025
I'm not sure the correct verb is "temper," but everyone knows what you mean, regardless. The most important thing is to scrub off the "scum" or whatever stuff the manufacturer put on it to resist rust, etc. That takes only soap and water. Then, dry it carefully and apply oil (cooking oil is okay) and bake it. Slowly at lowish temperature is fine. One can "cure" it also over a gas burner (and I presume an electric one, too), after applying oil. What is required = wash with soap, oil, and heat.
JT Thompson
again, please? Got a present from Japan.
--0-670201192-1145529069=:6025
I'm not sure the correct verb is "temper," but everyone knows what you mean, regardless. The most important thing is to scrub off the "scum" or whatever stuff the manufacturer put on it to resist rust, etc. That takes only soap and water. Then, dry it carefully and apply oil (cooking oil is okay) and bake it. Slowly at lowish temperature is fine. One can "cure" it also over a gas burner (and I presume an electric one, too), after applying oil. What is required = wash with soap, oil, and heat.
JT Thompson <jtthompson@EIRCOM.NET> wrote: I *always* forget and have to ask. How do I temper a new iron pot,
again, please? Got a present from Japan.
--0-670201192-1145529069=:6025--
--Apple-Mail-2--279313945
format=flowed
No! cooking oil is not ok for seasoning iron pots, or a steel wok. You=20=
need Crisco, or the like. i have a small can of that nasty stuff only
for that purpose. I used to put my iron skillets in our wood stove to
burn off the "crock" that got on them in years of use then wash, dry
well. Apply a thin coat of melted cooking shortening to the entire
surface, with a pastry brush, handle and lid if it is iron, too. Wipe=20=
out excess with a paper towel,Preheat oven to 350 line the oven with
foil, or a cookie sheet put the pan upside down on a shelf , and bake 2=20=
hours for a new pan 1 hour for older ones. turn oven off and let it
cool. and wipe with a paper towel. this can even be done again
cooking oil will only make them sticky. My wok becomes black and sticky=20=
with the oil, but never seasons. I used the above method for it and it=20=
was wonderful, although getting sticky again. Since we didn't have a
stove to put the wok in, my husband burned off the nasty with a torch
and scrubbed it with a wire brush on a drill
susan
> I'm not sure the correct verb is "temper," but everyone knows what you=20=
> mean, regardless.=A0 The most important thing is to scrub off the =
"scum"
> or whatever stuff the manufacturer put on it to resist rust, etc.=A0 =
> That takes only soap and water.=A0 Then, dry it carefully and apply =
oil
> (cooking oil is okay) and bake it.=A0 Slowly at lowish temperature is=20=
> fine.????One can "cure" it also over a gas burner (and I presume an=20=
> electric one, too), after applying oil.?? What is required?? =3D =
wash with
--Apple-Mail-2--279313945
No! cooking oil is not ok for seasoning iron pots, or a steel wok. You
need Crisco, or the like. i have a small can of that nasty stuff only
for that purpose. I used to put my iron skillets in our wood stove to
burn off the "crock" that got on them in years of use then wash, dry
well. Apply a thin coat of melted cooking shortening to the entire
surface, with a pastry brush, handle and lid if it is iron, too. Wipe
out excess with a paper towel,Preheat oven to 350 line the oven with
foil, or a cookie sheet put the pan upside down on a shelf , and bake
2 hours for a new pan 1 hour for older ones. turn oven off and let it
cool. and wipe with a paper towel. this can even be done again
cooking oil will only make them sticky. My wok becomes black and
sticky with the oil, but never seasons. I used the above method for it
and it was wonderful, although getting sticky again. Since we didn't
have a stove to put the wok in, my husband burned off the nasty with a
torch and scrubbed it with a wire brush on a drill
susan
what you mean, regardless.=A0 The most important thing is to scrub off
the "scum" or whatever stuff the manufacturer put on it to resist
rust, etc.?? That takes only soap and water.?? Then, dry it carefully
and apply oil (cooking oil is okay) and bake it.=A0 Slowly at lowish
temperature is fine.????One can "cure" it also over a gas burner (and =
I
presume an electric one, too), after applying oil.=A0 What is required=A0
=3D wash with soap, oil, and heat.??
wrote:
I *always* forget and have to ask. How do I temper a new iron pot,
again, please? Got a present from Japan.
--Apple-Mail-2--279313945--
I *always* forget and have to ask. How do I temper a new iron pot,
again, please? Got a present from Japan.
--0-676887662-1145556412=:54351
Hi, I wondered why my wok was kinda sticky. Well, it has been stored for several years now, so is filthy I am sure, so this will be a good time to do this to it. In June I will want to use it again. So, JT, I am so glad you asked this question. I am getting a wok grate for my new wolf rangetop, which will be so nice and exciting. I haven't cooked Chinese food for quite a while, or even just stir fry. Susan, when I am cleaning up my filthy wok, do you think it would be okay to use soap on it before I cure it again?? Also, on the steel wok, you just put the shortening in the inside right? Not on the outside of the steel wok? I never cured the outside of it before. It has a wooden handle so can't go in the oven. Thanks, Sue
Going to get to plant onions and leeks today and have peas and bean soaking to pre-sprout. It is so nice to have the sun out for a couple days. Supposed to get up to 76* today! Yea!!! ;-)
Susan Setzler
No! cooking oil is not ok for seasoning iron pots, or a steel wok. You
need Crisco, or the like. i have a small can of that nasty stuff only
for that purpose. I used to put my iron skillets in our wood stove to
burn off the "crock" that got on them in years of use then wash, dry
well. Apply a thin coat of melted cooking shortening to the entire
surface, with a pastry brush, handle and lid if it is iron, too. Wipe
out excess with a paper towel,Preheat oven to 350 line the oven with
foil, or a cookie sheet put the pan upside down on a shelf , and bake 2
hours for a new pan 1 hour for older ones. turn oven off and let it
cool. and wipe with a paper towel. this can even be done again
cooking oil will only make them sticky. My wok becomes black and sticky
with the oil, but never seasons. I used the above method for it and it
was wonderful, although getting sticky again. Since we didn't have a
stove to put the wok in, my husband burned off the nasty with a torch
and scrubbed it with a wire brush on a drill
--0-676887662-1145556412=:54351Hi, I wondered why my wok was kinda sticky. Well, it has been stored for several years now, so is filthy I am sure, so this will be a good time to do this to it. In June I will want to use it again. So, JT, I am so glad you asked this question. I am getting a wok grate for my new wolf rangetop, which will be so nice and exciting. I haven't cooked Chinese food for quite a while, or even just stir fry. Susan, when I am cleaning up my filthy wok, do you think it would be okay to use soap on it before I cure it again?? Also, on the steel wok, you just put the shortening in the inside right? Not on the outside of the steel wok? I never cured the outside of it before. It has a wooden handle so can't go in the oven. Thanks, Sue Going to get to plant onions and leeks today and have peas and bean soaking to pre-sprout. It is so nice to have the sun out for a couple days. Supposed to get up to 76*
today! Yea!!! ;-)
Susan Setzler <christie@PSKNET.COM> wrote:
No! cooking oil is not ok for seasoning iron pots, or a steel wok. You
need Crisco, or the like. i have a small can of that nasty stuff only
for that purpose. I used to put my iron skillets in our wood stove to
burn off the "crock" that got on them in years of use then wash, dry
well. Apply a thin coat of melted cooking shortening to the entire
surface, with a pastry brush, handle and lid if it is iron, too. Wipe
out excess with a paper towel,Preheat oven to 350 line the oven with
foil, or a cookie sheet put the pan upside down on a shelf , and bake 2
hours for a new pan 1 hour for older ones. turn oven off and let it
cool. and wipe with a paper towel. this can even be done again
cooking oil will only make them sticky. My wok becomes black and sticky
with the oil, but never seasons. I used the above method for it and it
was wonderful,
although getting sticky again. Since we didn't have a
stove to put the wok in, my husband burned off the nasty with a torch
and scrubbed it with a wire brush on a drill
--0-676887662-1145556412=:54351--
Brilliant! Thanks!
This is a multi-part message in MIME format. --------------060102040806080801080501 Content-Type: text/plain; charset=ISO-8859-1; format=flowed Content-Transfer-Encoding: 8bit I've always cooked on an electric stove and I've always used cast iron skillets. They were passed down from my grandmother to my mother, then to me. I love to cook and bake in them. Never had one warp or crack though although I frequently fill a super hot skillet with cold water, just to cool it down quickly. I think they're pretty much indestructible. I've had to season mine a few times when I badly burned whatever I was cooking but rubbing a light coating of oil on the inside and placing it on a warm burner for 20 minutes was all that was needed. A new cast iron skillet might need the oven but 350?? sounds too hot to me. I would think with that high of a temperature the oil would become gummy and sticky. Lynne --------------060102040806080801080501 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit I've always cooked on an electric stove and I've always used cast iron skillets. They were passed down from my grandmother to my mother, then to me. I love to cook and bake in them. Never had one warp or crack though although I frequently fill a super hot skillet with cold water, just to cool it down quickly. I think they're pretty much indestructible. I've had to season mine a few times when I badly burned whatever I was cooking but rubbing a light coating of oil on the inside and placing it on a warm burner for 20 minutes was all that was needed. A new cast iron skillet might need the oven but 350 sounds too hot to me. I would think with that high of a temperature the oil would become gummy and sticky.
Lynne
--------------060102040806080801080501--
I do this too, also for my (carbon steel) wok.
Pat
--
Gardening in northern Pennsylvania.
Eat local food, change the world for the better!
--Apple-Mail-4--239884386
format=flowed
that's why you should not use oil.
susan
--Apple-Mail-4--239884386
that's why you should not use oil.
susan
MS
A new cast iron skillet might need the oven but 350=BA sounds too hot to
me.=A0 I would think with that high of a temperature the oil would
become gummy and =
sticky.
MS
Lynne
--Apple-Mail-4--239884386--
> What's Crisco, please?
It's the brand name of the most popular vegetable shortening
(shortning?) in the U.S. Sort of a vegetable version of lard. Margaret L
What's Crisco, please?
> What's Crisco, please?
Cooking fat. Hydrogenated vegetable oil (I believe); a
trans-fat artery-clogger. Nasty taste, nasty greasy
texture. But it would be OK to season an iron pan with.
The chief brand in the UK is called 'Trex' and I think you
have that brand in Ireland too.
Pat
--
Gardening in northern Pennsylvania.
Eat local food, change the world for the better!
--0-1558037136-1145641916=:75565
(Hmmm...having a bit of trouble figuring out how "milk" might work as a curing agent. But maybe it makes sense, if it is "full fat," (4 %); it is just that I find it not obvious houw it might work.)
JT Thompson
> have that brand in Ireland too.
Hmm. Never seen it. I think last time I did this I may have used
sunflower oil or peanut oil. What throws me every time is that I
think my mother used to use milk, and I can never remember how the
recipe went.
--0-1558037136-1145641916=:75565
(Hmmm...having a bit of trouble figuring out how "milk" might work as a curing agent. But maybe it makes sense, if it is "full fat," (4 %); it is just that I find it not obvious houw it might work.)
JT Thompson <jtthompson@EIRCOM.NET> wrote: >The chief brand in the UK is called 'Trex' and I think you
>have that brand in Ireland too.
Hmm. Never seen it. I think last time I did this I may have used
sunflower oil or peanut oil. What throws me every time is that I
think my mother used to use milk, and I can never remember how the
recipe went.
--0-1558037136-1145641916=:75565--
a really nasty hydrogenated vegetable shortening. that was the answer
to lard quite a few years ago when they thought that veg. oil would be
better than lard, but hydrogenating it made it worse. Crisco is a brand
name.
susan
> The chief brand in the UK is called 'Trex' and I think you
> have that brand in Ireland too.
Hmm. Never seen it. I think last time I did this I may have used
sunflower oil or peanut oil. What throws me every time is that I
think my mother used to use milk, and I can never remember how the
recipe went.
> (Hmmm...having a bit of trouble figuring out how "milk" might work
> as a curing agent. But maybe it makes sense, if it is "full fat,"
> (4 %); it is just that I find it not obvious houw it might work.)
I *think* what she used to do was fill the pot with milk and then
cook it very slowly on a range overnight, through which the milk
would slowly all evaporate away.
