Seasoning Cast Iron Griddles

[Seight_Returns]

In the continuing quest for perfect home-cooked steaks, I'm now the proud owner of both a cast iron griddle pan for the hob and a cast iron griddle plate for my Weber BBQ.

Both of these need to be seasoned before use and periodically to stop them rusting. The BBQ plate has reasonably detailed instructions for initial seasoning involving applying "a solid vegetable based shortening" (no idea WTF that means though, is that margerine ?) and I'm own my own with the griddle pan.

Would be grateful for any advice on how to go about seasoning both initially and periodically.

Ta

Edited by Seight_Returns on Monday 8th March 11:37

[sherman]

Shortning is just vegetable fat like you say margarine or vegetable cooking oil. Just follow the instructions that the webber gives you for both pans.

[Henry Hawthorne]

I thought it went something like heat up oil, rub with salt * 3.

[louiebaby]

A link to the full instructions for this would be very useful. I recently bought a Le Cruset cast iron griddle pan, and it came with none of these type of instructions.

Cheers in advance!

[escargot]

louiebaby said:

A link to the full instructions for this would be very useful. I recently bought a Le Cruset cast iron griddle pan, and it came with none of these type of instructions.

Cheers in advance!

That's because with Le Crueset pans, they say you don't need to season them. I'm not sure whether that's the case or not (though I haven't seasoned mine).

[louiebaby]

escargot said:

louiebaby said:

A link to the full instructions for this would be very useful. I recently bought a Le Cruset cast iron griddle pan, and it came with none of these type of instructions.

Cheers in advance!

That's because with Le Crueset pans, they say you don't need to season them. I'm not sure whether that's the case or not (though I haven't seasoned mine).

I'll keep an eye out for whether it rusts then. If it does, I'll bake some vegetable oil into it, as some of the web searches have through up!

[Mr Will]

escargot said:

louiebaby said:

A link to the full instructions for this would be very useful. I recently bought a Le Cruset cast iron griddle pan, and it came with none of these type of instructions.

Cheers in advance!

That's because with Le Crueset pans, they say you don't need to season them. I'm not sure whether that's the case or not (though I haven't seasoned mine).

I was given a second-hand pair of Le Crueset pans, both of which smoked like buggery every time I tried to use them. I don't know what happened to them in their previous life, but someone certainly cocked them up somehow.

I've now just about got one of them usable by scouring it back to metal, soaking it in oil for a week and then baking it in the oven for several hours (filling the house with fumes in the process) but it's still not as good as it should be.

Does anyone have a better method for re-seasoning pans before I start on the second one? And any idea what caused the problem in the first place?

[sleep envy]

didn't seasoned my Le Crueset griddle when I bought it and just wash it in soapy water after use (when it's still warm)

it looks like it's been used (as it would) but it's not rusty nor does it smoke

[Mobile Chicane]

sleep envy said:

didn't seasoned my Le Crueset griddle when I bought it and just wash it in soapy water after use (when it's still warm)

it looks like it's been used (as it would) but it's not rusty nor does it smoke

Same here. Brilliant bit of kit.