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New to Cast Iron Grill/Griddle -- Need Advice

I just bought a Bobby Flay FN Cast Iron Grill/Griddle. I see everyone on FN cooking with them, but I've never used one. I have a gas burner stove, but know nothing about how to heat it, or even use it. Any and all suggestions and input would be appreciated.

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  1. Cast iron cookware are usually heavy. They tend to heat up slow and cool down slow. So there is a lag time. Otherwise, you can heat it just like any other cookware. The challenging aspect for new user is: seasoning. There are tons of information on CHOWHOUNDS:


    and on other internet sites. If you have any specific questions, please feel free to post them here.

    1. As ChemicalK says, your cast iron will take longer to
      heat up than most other materials. As for seasoning,
      Chowhounders have expressed many bizarre ideas, Why not take Bobby
      Flay's advice?:


      1 Reply
      1. re: mpalmer6c

        Thanks for the video link. I will try out what Bobby said.

      2. Another thing to remember is they can get really hot so it's better to keep the heat lower until you get used to using it.

        My step daughter set one to nuclear and as soon as I smelled the hot metal I heard the scrambled eggs go in. I think she mixed 6 eggs up but only 2 came out of the pan. That took forever to clean!

        1. They are very prone to being nice and hot right over the burner and a good bit colder a few inches away; so heat them slowly for a good while and avoid the temptation to over them with pancakes. I have learned that a lot of things need to be rotated as the heat is that variable from spot to spot. If you burn something I'd heat it more (after dinner) and brush it off rather than soaking and scrubbing.

          1. If it can span 2 burners, you can achieve a little more even heating with both burners going than just one. I use a medium setting for most cooking (we have the Lodge) and have found that very sufficient. On occasion, a medium high. A lot depends upon the Btu output of your burners. Adjust accordingly. Eventually though, the grill/griddle will get hot.

            1. Apart from getting used to heating up a cast iron and cooking in it, you'll also have to learn to keep it well-seasoned and clean it properly. A well-seasoned cast iron pan has a nice layer of non-stick to it, so when you cook something in it, it won't get stuck on it. Otherwise you'll only receive half of what you cook and the other half will get stuck/burned on the pan.

              Once you're done cooking with on a cast iron pan, try to clean the pan as it is still hot/warm. Use hot water and a soft scrubber or cloth to lift up anything that might be stuck on the pan. If need be, use salt to scrub your pan. Salt will help to scrub off stuck on stuff. Don't allow the pan to air dry, because that will encourage rusting of the pan. Towel dry the pan, apply a thin layer of oil using a paper towel, and it'll be ready for your next use. I personally simply wipe of pan clean as much as possible. If it looks extremely dirty, I wash it with hot water, cloth, and very little mild soap maybe once every two months. I follow that with a proper seasoning procedure to gain back any lost non-stick coating.

              To season a cast iron pan: oil your pan inside out. Preheat your oven to 250 degrees. Line the bottom of the oven with a piece of foil or a baking sheet. Bake the oiled pan upside down for 2 hours. Turn the stove off, leave the pan inside, and allow it to cool down as the oven cools down. Take your seasoned pan out and investigate the beautiful shiny layer of non-stick.

              3 Replies
                  1. re: Luvscifi

                    Hi Luvscifi,

                    Any high smoke point cooking oil will do. Everyone has a different oil, and some are quite passionate about it. Basically, canola, vegetable and peanut will do the trick. Some swear by lard or bacon grease, but a lot of vegetarians have well-seasoned skillets without using animal fats. Like I said, many people are convinced their way is best.

                    The key is a VERY thin layer of oil. Your pan should not look oily when you put it in the oven. BTW - if you don't mind some smoke, you can season it on your stovetop just fine. Grills work, too.

                    250ยบ is one way to go, you can use higher heat for a shorter time and get excellent results, too. There are as many methods to season a pan as there are oils to season it with. Mostly, they all work. Do what is easiest for you.

                    The plain fact is, you don't REALY need to season it at all. You can just clean it, dry it, spread a little oil on it to keep it from rusting, and start cooking. It will season itself in time. That's how our ancestors did it, not so many years ago.

                    Check some of the many threads here on Chowhound about the Canter method. Results have been mixed. One trusted 'Hound detailed his entire experience for us. It seemed to end well, until it didn't. Here's his recap of his experiences with some excellent advice: http://chowhound.chow.com/topics/9773...

                    And the nitty-gritty details: http://chowhound.chow.com/topics/785489


                1. I have a CI grill pan that I use constantly, and I never worry about seasoning. But I do advise that you should heat a grill pan on medium. I cook turkey bacon on mine (and other things) and I've learned when to place food on it. So, you'll have some trial and error time. But the most important thing is to allow it time to heat, using medium heat. If it heats too slowly that way, you might try med-high, but you might want to lower the heat at a certain point. As others have said, the pan will cool slowly after use. I like my stove top CI grill pan. I hope you enjoy using yours.