« previous next »
Pages: [1] 2   Go Down

Author Topic: Tried seasoning with Pam  (Read 6031 times)

Offline Janis Berzins

  • WAGS member
  • Regular member
  • *****
  • Posts: 1393
  • Karma: +0/-0
Tried seasoning with Pam
« on: May 25, 2014, 11:24:03 AM »
So, I seasoned with Pam for the first time and it seems super slick, but it is also pretty shiny. Anyone else seasoning with Pam an what are your thoughts? Thanks.
Logged

Offline Russell Ware

  • Administrator
  • Regular member
  • *****
  • Posts: 2050
  • Karma: +4/-0
  • WAGS: Heartbeat of Cast Iron Cookware Collecting
Re: Tried seasoning with Pam
« Reply #1 on: May 25, 2014, 12:40:16 PM »
I've used Pam on some pieces (see my photos of the hammered pieces I posted recently). Like Cheryl stated, use 2 coats max if using Pam. The jury is still out as to the lecithin in Pam building up over time. I've used coconut oil mostly in the past. The pieces I've used Pam on do not seem to be any more shiny than coconut oil.
It sure is easy to use and it beats melting coconut oil first.
Logged

Offline Janis Berzins

  • WAGS member
  • Regular member
  • *****
  • Posts: 1393
  • Karma: +0/-0
Re: Tried seasoning with Pam
« Reply #2 on: May 25, 2014, 06:56:28 PM »
Where is the discussion with Cheryl? Did I miss it?
Logged

Offline Russell Ware

  • Administrator
  • Regular member
  • *****
  • Posts: 2050
  • Karma: +4/-0
  • WAGS: Heartbeat of Cast Iron Cookware Collecting
Re: Tried seasoning with Pam
« Reply #3 on: May 25, 2014, 08:17:26 PM »
Logged

Offline Janis Berzins

  • WAGS member
  • Regular member
  • *****
  • Posts: 1393
  • Karma: +0/-0
Re: Tried seasoning with Pam
« Reply #4 on: May 26, 2014, 07:43:43 PM »
Ah, Sorry, I did see that.
Logged

Offline Albert Hutchison

  • Forever in our hearts!
  • Regular member
  • *****
  • Posts: 196
  • Karma: +0/-0
  • WAGS: The heartbeat of cast iron collecting.
Re: Tried seasoning with Pam
« Reply #5 on: September 07, 2014, 01:59:17 AM »
I love pam and use it on all my cast iron and i always put 2 to 3 coats on each piece at 500 degrees..But I also don't use my cast Iron I only collect and sell ...
Logged

Offline Scott Jarvis

  • Regular member
  • *
  • Posts: 999
  • Karma: +0/-0
  • WAGS: Heartbeat of Cast Iron Cookware Collecting
Re: Tried seasoning with Pam
« Reply #6 on: November 04, 2014, 06:53:47 PM »
I've seasoned several hundred pieces and all have been with Pam.  I usually do one coat and then start using them. I have sold a bunch and always get complimented the pieces were non stick the first use after seasoning. 
Logged

Offline Mark Zizzi

  • Regular member
  • *
  • Posts: 1516
  • Karma: +0/-0
  • Doesn't like warped bottoms
Re: Tried seasoning with Pam
« Reply #7 on: November 05, 2014, 06:28:07 AM »
Quote
But I also don't use my cast Iron I only collect and sell ...
  :o :o :o
Albert..you have no user CI?!!!

I don't use pam for the initial seasoning..I do 3 coats of crisco. Both are canola oil, but Pam has some additives the crisco doesn't have. But then after use and washing, I always heat the piece on the stovetop, give it a shot of Pam and when it just starts to smoke, I kill the heat and wipe it all out with a paper towel. Bottom and sides too. All black and shiny and ready for the next use. I use all my iron and I'm always amazed how non-stick it is.
 For what it's worth, this person claims the best oil for seasoning is flaxseed oil...I might have to try it and see if there's a noticeable difference.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

« Last Edit: November 05, 2014, 06:42:50 AM by mark21221 »
Logged

Offline Cheryl Watson

  • Administrator
  • Regular member
  • *****
  • Posts: 8989
  • Karma: +2/-1
  • The HersheyPark Kitty
Re: Tried seasoning with Pam
« Reply #8 on: November 05, 2014, 09:51:20 AM »

Oh no... you don't want to do that!   [smiley=nono.gif] [smiley=nono.gif]

Lot of junk science going on there....

and if you search posts on the Forums, you will find many folks that come here looking for help when the flax seasoning fails... sometime during the first year...

What appears to be a beautifully seasoned skillet starts leaving nasty black flakes in your food... big time!

and you start all over again... and stripping that crap is a wee bit difficult, flakes and all.

But she will teach you how to cut your hair too!
Logged

Offline Robert Hynes

  • Regular member
  • *
  • Posts: 247
  • Karma: +0/-0
  • WAGS: The heartbeat of cast iron collecting.
Re: Tried seasoning with Pam
« Reply #9 on: November 05, 2014, 03:45:23 PM »
Quote
Oh no... you don't want to do that!   [smiley=nono.gif] [smiley=nono.gif]

Lot of junk science going on there....

and if you search posts on the Forums, you will find many folks that come here looking for help when the flax seasoning fails... sometime during the first year...

What appears to be a beautifully seasoned skillet starts leaving nasty black flakes in your food... big time!

and you start all over again... and stripping that crap is a wee bit difficult, flakes and all.

But she will teach you how to cut your hair too!


I fell for it on my first set of dutch ovens, have 2 of them seasoned with it. Makes it look all shiny and pretty, but I suspect they are headed back to the tank for a strip and proper seasoning. They just don't look quite right.
Logged

Offline Mark Zizzi

  • Regular member
  • *
  • Posts: 1516
  • Karma: +0/-0
  • Doesn't like warped bottoms
Re: Tried seasoning with Pam
« Reply #10 on: November 05, 2014, 05:59:00 PM »
Quote
Oh no... you don't want to do that!   


Wow, thanks for the info Cheryl..apparently "for what it's worth" ain't much. I will definitely not try it now. Going to stick with what's been working.  I did read the comments left at that link about seasoning flaking off, but figured it was "operator error" or something. I have never experienced seasoning flaking off the way I do it.
« Last Edit: November 05, 2014, 06:02:38 PM by mark21221 »
Logged

Offline C. Perry Rapier

  • Regular member
  • *
  • Posts: 26158
  • Karma: +0/-0
Re: Tried seasoning with Pam
« Reply #11 on: November 05, 2014, 07:45:47 PM »
Quote
Oh no... you don't want to do that!   [smiley=nono.gif] [smiley=nono.gif]

But she will teach you how to cut your hair too!


 ;D ;D ;D You got my sides hurting Cheryl.

Yes and that lady can also teach you to bark at the moon.  ::)
Logged

Offline Jonathon Davis

  • Regular member
  • *
  • Posts: 519
  • Karma: +0/-0
  • WAGS: The heartbeat of cast iron collecting.
Re: Tried seasoning with Pam
« Reply #12 on: November 05, 2014, 11:42:25 PM »
I'm a well seasoned ( ;)) PAM user. I previously used Crisco, but just found it difficult to get in all the little nooks and crannies. Especially when doing gem pans and waffle irons. So I love the spray stuff. I do 2-3 coats at 500 degrees, 30 minutes each. Folks I sell too always ask how I season because it's so non-stick.

Can't say I'm too worried about additives. You can get cancer by spending too much time outdoors in the sun, so I'm not going to worry about some additive in PAM.
« Last Edit: November 05, 2014, 11:43:00 PM by mr_baseball_08 »
Logged

Offline Cheryl Watson

  • Administrator
  • Regular member
  • *****
  • Posts: 8989
  • Karma: +2/-1
  • The HersheyPark Kitty
Re: Tried seasoning with Pam
« Reply #13 on: November 06, 2014, 01:40:02 AM »
I also like the Spectrum Grapeseed oil !
Logged

Offline Robert Hynes

  • Regular member
  • *
  • Posts: 247
  • Karma: +0/-0
  • WAGS: The heartbeat of cast iron collecting.
Re: Tried seasoning with Pam
« Reply #14 on: November 06, 2014, 02:10:42 AM »
Quote
I also like the Spectrum Grapeseed oil !

What would you use the most Cheryl? What would you recommend? I've got 3 dutch ovens and a few skillets to season from bare metal, what would be most effective in the BBQ? I've been using lard, seems to work but i'm all ears (yep, they are bigguns) for some new ideas  :)
« Last Edit: November 06, 2014, 02:11:51 AM by roberthynes »
Logged

Offline Cheryl Watson

  • Administrator
  • Regular member
  • *****
  • Posts: 8989
  • Karma: +2/-1
  • The HersheyPark Kitty
Re: Tried seasoning with Pam
« Reply #15 on: November 06, 2014, 02:37:02 AM »
If I want 2 coats PAM.  After applying 2 coats of the PAM, subsequent coats seem to "sheet" off.

The grapeseed spray seems to take more coats and gives a slightly darker color.

And then there is Crisco (solid) shortening.  I've been using that a bit more often and does better with lower temperatures (350 - 400).

PAM and Grapeseed oils I keep the iron at 500° when applying.

I prefer high heat seasoning. :)

Logged

Offline Robert Hynes

  • Regular member
  • *
  • Posts: 247
  • Karma: +0/-0
  • WAGS: The heartbeat of cast iron collecting.
Re: Tried seasoning with Pam
« Reply #16 on: November 06, 2014, 02:40:32 AM »
I'm going to try pam tomorrow (insert joke here) on a skillet to see how it goes. Thx.
Logged

Offline Mark Zizzi

  • Regular member
  • *
  • Posts: 1516
  • Karma: +0/-0
  • Doesn't like warped bottoms
Re: Tried seasoning with Pam
« Reply #17 on: November 06, 2014, 01:23:35 PM »
Quote
Can't say I'm too worried about additives. You can get cancer by spending too much time outdoors in the sun, so I'm not going to worry about some additive in PAM.

Hi Jonathon, I wasn't thinking cancer risk either..just don't know how they would effect the seasoning. They might be if a 3rd coat "sheets" off as Cheryl mentioned. Never had that problem with Crisco. Also, I've done a gem pan and a waffle iron with Crisco. When it hits 500 degree iron, it melts instantly and flows into the tiniest nook or cranny. It's getting the excess out thats hard, but no harder than any other oil. One advantage I could see with Pam, or that grapeseed spray, is you don't have to handle screaming hot iron as much while applying it..that can be tricky...and I've got the burns to prove it, ha. ;)
Logged

Offline Cheryl Watson

  • Administrator
  • Regular member
  • *****
  • Posts: 8989
  • Karma: +2/-1
  • The HersheyPark Kitty
Re: Tried seasoning with Pam
« Reply #18 on: November 06, 2014, 02:01:25 PM »

Yup... the #1 reason for using spray on Oil......

Save the DIGITS  !!
Logged

Offline Claudia Killebrew

  • Forever in our hearts!
  • Regular member
  • *****
  • Posts: 2076
  • Karma: +0/-0
Re: Tried seasoning with Pam
« Reply #19 on: November 07, 2014, 12:33:44 PM »
I've used both Pam and Crisco. I think the Pam works better than Crisco on old, smooth CI. Wipes off easier so you don't end up with a pan than looks like a leopard.  ;D
Logged
Pages: [1] 2   Go Up
« previous next »