Seasoning an Iron Skillet . . . On the Grill?
I'm tired of setting off the smoke alarm when I season the thing. The kitchen fan never works well enough. I have to open nearby windows and doors.
Do you think seasoning an iron skillet outside on a grill would be a reasonable?
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13 Comments:
Absolutely! What a brilliant idea. I have been seasoning iron skillets for a long time. All you need do is place oil in the pan and rub the entire pan using a thick paper towel. Place your grill on a low heat, insert the pan, and close the top. I don't know why I didn't think of that! Thank you!
dianeb at 11:14AM on 07/02/08
I use canola oil when I season the cast iron. Is there a better oil with a lower smoking point?
P.S. Cast iron was on my mind because Ruhlman posted yesterday about it on his blog.
Susquehanna at 11:17AM on 07/02/08
In my opinion, any oil will do. My grandmother used lard "back in the day." I have a set of AllClad pans which I love, however, I could not be without my seasoned iron skillets. They distribute heat evenly. Please note that after your iron pan has been "seasoned" it needs to be handled differently from other pans. I seldom use hot soapy water on them. I do use hot water and wipe the pan. Never put it in a dishwaster because it will rust. If you do see a bit of rust on your pan simply add more oil and rub it out.
dianeb at 11:39AM on 07/02/08
Great idea! I've never had to season mine (third generation skillets... lucky me) but the grill would certainly be a great option if I had to.
@dianeb - if oil alone won't rub it out try adding some kosher salt with the oil and rub it some more.
deeoh1 at 11:58AM on 07/02/08
Olive oil does have a much higher smoke point. Veg oil is best. And you don't need to season it every time -- I find once a year is usually ok. Couple of hours at 250*.
After it's seasoned though, dianeb is right -- no soap! I clean mine with HOT water and kosher salt.
suthungirl at 11:58AM on 07/02/08
@suthngirl: Heh. Higher smoking point is what I meant. Olive oil should be kept as far away as possible from the cast iron seasoning process, no? Season at 250 for two hours, you say. I'll try it. I've been seasoning at 400 degrees for one hour and then letting the thing stay in the oven until it's cool (another hour or so).
Here is a great NYT article by Mark Bittman on cast iron skillets. He recommends grape seed oil to season.
The "reasonableness" issue with seasoning outside on the grill is the waste of charcoal or propane. The clean-up will be more labor intensive with charcoal. And the waste of propane will necessitate lugging the tank out and about for a refill.
After more thought, I think the extra labor is worth it. The piercing sound of the smoke alarm, all that smoke in the house and the odd burned oil smell is plain awful.
Susquehanna at 12:28PM on 07/02/08
@deeoh1: Thanks for the salt tip. I agree that using the gas grill uses the propane gas to excess. Just read that the oven was up too high which translates into the scenario described. A low oven for a long period of time does the job.
dianeb at 12:53PM on 07/02/08
Seem to be doing all the commenting here. Sorry.
Back in May, Serious Eater BITTER posted this "Talk" topic on seasoning. Another Serious Eater, DaveFaris, mentioned putting his cast iron skillet on hot charcoals in his grill. So, I'm not the first or only person to consider taking the seasoning process outside to the grill.
Has anybody else done this? I'm considering it. Tonight.
Susquehanna at 12:54PM on 07/02/08
If you use a light coat, you don't even need to heat it. Put it in a brown paper bag (upside down always) and let it sit in the hot sun for a couple of days.
PerkyMac at 2:02PM on 07/02/08
i have cast iron grill grates and had to season THEM on the grill, came out great, 6 yrs and have to just oil it up pre-grilling. You can def season cast iron on a grill.
thedish28 at 2:49PM on 07/02/08
Susquehanna...
I think the problem is that you are trying to do it too hot and too fast.
The lower temp - 250 - for a couple of hours won't set off your smoke alarm. And, the cost of the electricity or gas won't be anywhere near as high as the cost of charcoal or propane.
thewrighttaste at 10:53PM on 07/02/08
For what it's worth, Alton Brown on Food Network did his seasoning on a grill outside.
I'd have the same problem, as we don't even have a fan in our kitchen. :( Grill seems like a pretty good idea. Or the sun. I like the idea of using the sun's energy. Very green and all.....:)
amanda0730 at 11:37PM on 07/02/08
There's no reason why you couldn't season the pan while you've got something else cooking, unless the grill is a tiny hibachi or something. My cast iron is all pretty well seasoned, but if the oven has been on and the one of the cast iron pans is out, I'll give it a light coat of oil and stick it in the oven while it cools down.
Or, heck, USE the pan on the grill. You aren't going to hurt it. It seems t me that the more I use the pans, the better they get.
Also, consider using the cast iron any time you're cooking something oily. Bacon, for example.
dbcurrie at 2:26AM on 07/03/08