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Not EVOO I assume?

 

What is that?

 

Extra virgin olive oil

 

I used avocado oil.

 

I was just going off this where you said olive oil lol but you're good to go

 

Oh sorry. Does olive oil get gooey?

 

Oh also I did this with mayo (crust on the right was brushed with mayo left was just seared in bacon grease) and cast iron... Video to come... In march

 

I dunno but EVOO has a low smoke point (around 300 F I believe) and that's why you dont use it to season castiron or cook with really for that matter

 

You didn’t hurt anything, clean it, Pam it and use it!!
I use Pam after each cleaning. Stays nice and seasoned.

 

oil gets gooey when it’s hot enough to polemerize. Sometimes it polemerizes in spots where oil has settled. Trick to seasoning cast iron is to have it polemerize evenly.

 

You don't want to use olive oil, it will get gummy. Gooey crap you should clean out. Use salt dry like the cowboy. If you need to scrape on those spots a bit, I use a stainless steel spoon then more salt. Elbow grease and a little time will do the job. Keep at it with the salt.

Season with grapeseed oil. I like it the best. Heat, oil, wipe, repeat.

I would say most of the time to clean, you don't need water at all if your pan is decently seasoned. Try it. Same salt and towel dry. Wipe all the salt out. Thin coat of grapeseed oil, GTG. I have some 70 year old cast iron and some 10 year old iron that rarely sees tap water. Beautifully seasoned, best non toxic non-stick surface ever!

 

Do this. Or at least the applicable parts.
https://m.youtube.com/watch?v=j6Tz3HnnCFs&feature=youtu.be

 

I don't even use soap and water on old pans. This guy doesn't even mention salt. I would never power wire brush a pan in the kitchen and I love his vise. That said his seasoning methods look fine and finally he says not to use soap at least. More than one way to deal with cast iron!

 

Yeah, he's definitely single. His wife would kill him for leaving 'seasoning powder' on everything otherwise

Of course, I'm not married, but when I restored my older CI, I still did the 'strip' step in the workshop and used the grill to fix the new seasoning in place.

 

How do you guys make cornbread in the skillet? Recipe

 

I prefer a sweeter, Southern-style cornbread.

1 cup cornmeal
1 cup flour
3.5 teaspoons baking powder
2/3 cup sugar
1/2 teaspoon salt

1 cup milk
1/3 cup vegetable oil
1 egg

1) preheat oven to 400
2) Sift together dry ingredients in a large bowl.
3) Add wet ingredients and mix until well combined
4) Pour into lightly greased 8" skillet
5) Bake for 25 minutes, or until a toothpick inserted at the center comes out clean


Edit-

I've tweaked my recipe over the years due to the GF being GF (lolz), but the one I posted above is the original version.

If you're going Gluten-Free, everything is the same except for the following changes:

1 cup corn flour
1/2 cup King Arthur GF flour
1/2 cup cornmeal

1.5-1.75 cups milk (the corn flour seems to act like a sponge)

Bake time takes slightly longer as a result of the additional liquid.

 

I use hot rise cornmeal and self rising flour about 3:1 so like 1.5 cups cornmeal to 1/2 cup flour

A cup or so of milk
Half stick melted butter
An egg
I let the skillet sit in the oven while I preheat it to 450° with a couple tavlespoons of butter or bacon grease in it. You wanna hear the batter start to fry a bit when you pour it in the skillet or it will likely stick.
20-25 mins tooth pick check as above.

If you like thinner crisper corn bread use a larger diameter pan, thicker fluffier cornbread use a smaller diameter... This will also impact cooking times

 

Cornbread.................................

 

Oh btw that is also my basic recipe for hushpuppies just add some jalapenos and/or onion dices and make sure the batter is about the consistency of wet sand, and that is also I make the batter a bit thinner and batter things like corndogs or fried green tomatoes with that as well