Yeti releases $400 cast iron skillet

[Harvey_NW]

The polymerization of your oil is what forms the seasoning layer and makes the pan non-stick. Sometimes some carbonization can occur which provides the black color. Lodge's explanation of seasoning at super high temps explains how they achieve the deep, dark black. Lighter bronze hues show that polymerization of the oil has occurred, but either wasn't cooked long enough or hot enough for much carbonization. Using an oil with a lower smoke point (like canola/Crisco) will lead to a darker color when seasoning in a home oven, though in my experience still not dark black like a Lodge.

Frankly I wouldn't be concerned about the color very much as long as you still have a layer of seasoning. Look at expensive high-end pans like Finex, Smithey, or Stargazer...they're factory pre-seasoned and all have a much lighter bronze hue than a Lodge so they don't seem to put much value into carbonization of the oil. Years and years of cooking will eventually lead to more and more carbonization as your seasoning layer builds and your pan will darken.

Since this forum loves AI so much, here's the explanation it gives about seasoning and polymerization vs. carbonization:

View attachment 917462

Yeah, I'm up to speed on the theory and science behind it, but it hasn't proven true in reality for me. At this point I think if it's not carbonized, don't expect it to stick around.

 

[MNGrouser]

Not much surprises me from a company that sells a fifty dollar 5-gallon pail.

 

[intunegp]

Yeah, I'm up to speed on the theory and science behind it, but it hasn't proven true in reality for me. At this point I think if it's not carbonized, don't expect it to stick around.

That hasn't been my experience. I have an old Wagner that is far more brown/bronze than black and it is my favorite for daily use, seasoned with store brand vegetable oil. It is slicker than any of the non-sticks my wife and mom swear by and doesn't wash off or go away with use.

Polymerization begins to occur below a given oil's smoke point so I don't think it is strictly a temperature issue, but a quick Google seems to show the consensus that for whatever reason it is tricky to get a good seasoning with avocado oil. Additionally, seasoning over the smoke point doesn't have any setbacks other than smoking up the kitchen and that's where your desired carbonization will occur.

I've always followed this guide but used vegetable or canola oil and gotten great results.

 

[Harvey_NW]

That hasn't been my experience. I have an old Wagner that is far more brown/bronze than black and it is my favorite for daily use, seasoned with store brand vegetable oil. It is slicker than any of the non-sticks my wife and mom swear by and doesn't wash off or go away with use.

Polymerization begins to occur below a given oil's smoke point so I don't think it is strictly a temperature issue, but a quick Google seems to show the consensus that for whatever reason it is tricky to get a good seasoning with avocado oil. Additionally, seasoning over the smoke point doesn't have any setbacks other than smoking up the kitchen and that's where your desired carbonization will occur.

I've always followed this guide but used vegetable or canola oil and gotten great results.

Well I have Crisco sitting on the counter from the last time I tried it, so I'll try again and see what happens with a different pan. Thanks.

 

[long hunter]

It takes time to properly season a iron skillet start haunting antique stores and get you a old griswold the other hing is never wash it with any kind of dish liquid or use harsh scrubbing pads, after use fill it about half way with clean water and bring to a slow simmer then wipe it out with either paper towels or a soft cloth. That smooth finish your after came from years of use and proper care.

 

[Boarmaster]

Sanding and grinding iron with high speed tools can make it so that seasoning is difficult.

I always get the eye twitch when people talk about Sanding or grinding their iron. I've seen so many pieces ruined by it.

This. I have never sanded my new cast iron. I have 10 different pieces ranging from a 10 inch skillet to a 17 inch skillet and Dutch ovens from 7qt to 20qt. I run mine thru the seasoning process about five times when they are new with flax oil. Flax works at a bit lower temp that can achieve with my oven at home or my grill at my camp.

Not sure of the science but my cast iron all looks good and works like it's supposed to as far as being nonstick. In my nonscentific mind I think maybe the roughness gives the seasoning something to adhere to.
I use course salt or the boiling water method if I see any burnt on food that doesn't wipe out or come out with my brush. But its rare I have that issue. I have Lodge , Victoria and Cajun Classic brands , so nothing fancy.

 

[Jpsmith1]

That hasn't been my experience. I have an old Wagner that is far more brown/bronze than black and it is my favorite for daily use, seasoned with store brand vegetable oil. It is slicker than any of the non-sticks my wife and mom swear by and doesn't wash off or go away with use.

Polymerization begins to occur below a given oil's smoke point so I don't think it is strictly a temperature issue, but a quick Google seems to show the consensus that for whatever reason it is tricky to get a good seasoning with avocado oil. Additionally, seasoning over the smoke point doesn't have any setbacks other than smoking up the kitchen and that's where your desired carbonization will occur.

I've always followed this guide but used vegetable or canola oil and gotten great results.

As I understand it, it is a time/temperature thing with polymerization.

The lower the temperature, the longer it takes to polymerize the oil.

For most people, it seems wise to run the temperature as high as possible to make the time as short as possible.

 

[Jpsmith1]

This. I have never sanded my new cast iron. I have 10 different pieces ranging from a 10 inch skillet to a 17 inch skillet and Dutch ovens from 7qt to 20qt. I run mine thru the seasoning process about five times when they are new with flax oil. Flax works at a bit lower temp that can achieve with my oven at home or my grill at my camp.

Not sure of the science but my cast iron all looks good and works like it's supposed to as far as being nonstick. In my nonscentific mind I think maybe the roughness gives the seasoning something to adhere to.
I use course salt or the boiling water method if I see any burnt on food that doesn't wipe out or come out with my brush. But its rare I have that issue. I have Lodge , Victoria and Cajun Classic brands , so nothing fancy.

Fun random fact.

Seasoning isn't "non stick" its a rust prevention.

Bare cast iron rusts and rusts FAST.

The non-stick effect that most attribute to seasoning is more a function of learning heat control and proper use of "food lube"

I'm willing to bet that I can pull an freshly stripped pan out of the tank and slide and egg off it with oil and technique and zero seasoning.

 

[Boarmaster]

Fun random fact.

Seasoning isn't "non stick" its a rust prevention.

Bare cast iron rusts and rusts FAST.

The non-stick effect that most attribute to seasoning is more a function of learning heat control and proper use of "food lube"

I'm willing to bet that I can pull an freshly stripped pan out of the tank and slide and egg off it with oil and technique and zero seasoning.

It does rust quick. Most of mine lives in my hunting cabin in Alabama hanging on the wall. Right now its probably 100 degrees and 95 % humidity there. Even in the winter when I am up there hunting it is a damp place generally. Without good seasoning they would just be rusty relics on the wall. I expect them to be in good shape when I get up there in the fall.

 

[Boarmaster]

Let the steak sit at room temp for one hour. Pat dry and right before it goes on add your Montreal steak seasoning.

Cast iron in the stove during the warm up to 450. Place pan on burner over med-hi and put down some beef tallow. Sear for 30 seconds, flip another 30 seconds then into the oven for 3-4 min. Remve and flip then back in until its cooked the way you like it.

My wife and I have been using this for the past few months and every steak is out of this world. I have paid $100 for a steak dinner and never had one as good as this method delivers. It's very easy to hit target temps this way which is something I used to struggle with when going all stove top.

This is pretty much my method for cooking a steak in the house. Pretty tasty.

 

[Boarmaster]

All you laughing about a 400 dollar pan I suggest you never go to le cruset, those enameled pots and pans will blow your mind. But if my wife fancy cook wear who am I to argue. She doesn’t give me too much grief for 2k rifles, 1k suppressors and I think they seem the same to her as high dollar pots seem to me haha

Yes , I have a few Le Crusets. They are probably 25-30 years old. I love them. But I wanted some cast iron enameled pots to go along with my black cast iron up at camp. I decided to give some cheaper ones a go.

The first 7.5 qt dutch bought for $65 turned out to be pretty bad. Not likely very durable and a lot of imperfections. I sent the first one back , ordered another and sent that one back as well.

But I found some Altimont brand on Amazon and bought a 7 qt , 5 qt and a 3.5 qt. I paid between $29 , $50 and $65 for these. They are really nice and cook great. I been using them here at the house since Feb. they will be going to camp.

I cant buy one Le Cruset on sale for what I got all three for.

P.S. My mother will continue to get her Le Cruset piece every year from me. She rates a little higher than me. And know they will be passed down to my niece when Mom is gone.

 

[JustinNC]

the other hing is never wash it with any kind of dish liquid or use harsh scrubbing pads

I don't use steel wool but I use the rough side of a two-side scrub pad if need be, but rarely need to, and certainly use soap if need be, and no issues what so ever. That whole soap and water thing is exhausted but the people that think a smear of oil is "seasoned". Most of the time it wipes down with water while it's hot, but soap doesn't scare me on mine.

This is pretty much my method for cooking a steak in the house. Pretty tasty.

100%. I'd throw rocks at a grilled steak these days. Dry steak, liberal S, course P, maybe a splash of oil if steak quality isn't great, hot skillet, sear each side accordingly, turn heat down, butter, garlic cloves, couple springs of thyme, baste til desired doneness.

 

[Glendon Mullins]

The only thing more dependable than a Toyota is you finding a way to bitch about them.

if we gave out awards for comments on rokslide, I would submit this one!!!! lol

 

[Jason Snyder]

The lower the temperature, the longer it takes to polymerize the oil.

Yep. I do mine at 450 or so, and wipe them down about every 20-30 minutes. In an hour of two you can do several seasonings.

The non-stick effect that most attribute to seasoning is more a function of learning heat control and proper use of "food lube"

Proper heat and adequate oil do wonders for nonstick cooking.

I use cast iron all the time. My eggs never stick. When my daughter is done with the pan, it takes a good soak and the blue scotch brite pad to get the pan clean again too high on the heat and not enough butter, but what do I know?

 

[doc holiday13]

Well put. I've never quite been able to articulate why sous vide was annoying to me. This is it.

Sous Vide is actually great for making the perfect poached egg

How the hell do I get the seasoning to stay and turn glossy black like the old Wagners I see all over the internet? Does it just take 50 years of use to build that up?

Do you have a Turkey fryer ?? If so drop the pan on the burner and turn it on high for like 5-8 minutes. Cut the flame off and direct pour avocado oil into it. It will likely catch fire immediately so be careful. Not cutting the flame will guarantee a fire and you'll end up like the people who fry their turkey and the oil is too hot and too high in the pot. Oil boils out and catches fire on the flame.. bad times

 

[doc holiday13]

Yep. I do mine at 450 or so, and wipe them down about every 20-30 minutes. In an hour of two you can do several seasonings.

Proper heat and adequate oil do wonders for nonstick cooking.

I use cast iron all the time. My eggs never stick. When my daughter is done with the pan, it takes a good soak and the blue scotch brite pad to get the pan clean again too high on the heat and not enough butter, but what do I know?

BINGO

med-low heat is the way to do it, but nobody wants to wait 4 minutes for their pan to come up to temp. If your butter or lard is smoking, then its too hot

 

[nm.otter]

Griswolds, pre-1960 Wagners, and the like are much thinner and better-finished than newer mass-produced stuff. I love mine, but (as others have mentioned) the lighter weight and better heat conduction of carbon steel has won me over for many tasks.

We do have one 'modern' cast-iron skillet that sees almost daily use. In spite of its weight, the 10" version of this has become my favorite egg pan. Much bigger and you can't really one-hand them.

 

[Lawnboi]

You guys should really try a quality carbon steel pan from a company like debuyer. Cast iron still has its place at times but I rarely mess with cast iron after going to carbon steel. Essentially the same thing with slightly thinner walls, and they don’t come porous like a sponge.

 

[def90]

Super light coat. If it's shiny there's too much oil

I don't see a huge benefit of multiple coats of seasoning.

Yeah, if you have a thich layer of black stuff that eventually flakes off that's not seasoning, that's burnt on food.

 

[Jason Snyder]

You guys should really try a quality carbon steel pan from a company like debuyer. Cast iron still has its place at times but I rarely mess with cast iron after going to carbon steel. Essentially the same thing with slightly thinner walls, and they don’t come porous like a sponge.

What’s the advantage you get for the extra $$$?