Seasoning cast iron with wooden handle?
I just picked up a very nice little cast iron skillet with a wooden handle (like this: http://www.skeppshult.com/en/product/...) and while it came pre-seasoned I can see light grey spots in it where this has already worn off during transportation and at any rate it is very dull to the eyes (it's grey rather than black), doesn't look well seasoned to me. Obviously I cannot place this in the oven or in a fire place.
I know it's possible to season carbon steel on the cooktop, can I do the same for cast iron? I'm familiar with the techniques for seasoning in ovens described in previous threads.
Sure you can.
I heat the properly cleaned pan a little, wipe canola/sunflower/corn oil round with kitchen paper (Just enough to make the surface glisten. Any more may result in sticky blobs of burnt oil), leave on low to medium heat for about 30 minutes and then allow to cool. Repeat about 3 times and you're pretty much there.
My exteriors got the odd oily wipe early on and now seem to stay rust free despite getting thoroughly washed.
I have no idea how they would have managed to put wood on that handle without it screwing in. Screwing in a wooden handle is fairly standard on that kind of design, at least, as far as I know.
It might take more force than you were using. You unscrew from the metal end of the handle and probably will require a good pair of pliers. The metal end of the handle is not parallel to the pan which again suggests it was screwed in.
I wrote about a method for doing so near the end of this thread:
Basically, if you use flaxseed oil on a wide burner kept medium to high (depends on your stove), you can apply many layers of seasoning quickly to the bottom of a pan. This is the quickest, most effective way I've seen to generate a fully nonstick surface on the pan surface, actually reminiscent of a pan that's been in use and for years, slowly building a coating.
- generates lots of smoke. Use a fan or vent.
- doesn't season the sides of a pan. Though if you think about it, there aren't many reasons the sides of a CI pan would need to be seasoned
- if your burner is too small or your pan too large, you won't create anything near so nicely a seasoned surface near the outside edges of the pan. You may be able to get around this by moving the pan around - I haven't experimented fully.
- faster than any other method of seasoning CI that I've seen. The whole process takes under an hour.
- creates a much better nonstick surface than any other method I've seen (save repeated use and building a seasoning over time).
- the wooden handle is no problem at all.
i would start like cowboyardee says..a layer of flaxseed or your preferred oil to get a layer started..
but then just start using it...
frying bacon...sausages...butter..lard..the more you use it-- the more its going to season....
and i dont see where the handle comes off...
i probably wouldnt put it in the oven at all....the wood will dry out...
it looks like its made for the stove top only...
if u want/need one for going in the stove u will probably need to get one without the wood handle..