created by Kent Rollins, a celebrated chuck wagon cook. This is the ideal meat rub or all-purpose seasoning.
Kent and Shannon’s message:
The Original blend was initially developed as a steak rub, but we soon discovered that we could use it on everything besides coffee and biscuits! This is the ideal meat rub or all-purpose seasoning. Your salt-and-pepper routine will be replaced by it. Our seasoning enhances rather than overpowers the inherent flavors of food. This seasoning will be used frequently because of its salt and pepper foundation and subtle citrus flavor.
Ingredients: oleoresin turmeric added for color, salt, sugar, sugar, sugar, dehydrated garlic, citric acid, dehydrated onion, natural taste, and not more than 1.0% silicon dioxide added to avoid caking.
What is seasoned mesquite?
A genuine Southwest spice and seasoning blend, McCormick Grill Mates Mesquite Barbecue Seasoning contains sugar, paprika, and onion. With its deliciously sweet and smoky flavor, mesquite barbecue seasoning gives meals a taste of authentic southern barbecue.
Which oil is ideal for seasoning cast iron?
The first company to start seasoning cast iron cookware in the foundry was Lodge. Our cast iron and carbon steel pots and pans are coated with a thin layer of soy-based vegetable oil before being baked in a big oven. No artificial chemicals have been applied. The oil is kosher and free of colors, peanut oil, or animal fat.
While any cooking oil or fat can be used to season cast iron, Lodge suggests using vegetable oil, melted shortening, or canola oil, such as our Seasoning Spray, due to their accessibility, affordability, efficacy, and high smoke point.
Although it is still acceptable to season cast iron with lard traditionally, we do not suggest it unless you use your cookware frequently. Lard and other animal-based fats may go rancid if the cookware is kept for an extended period of time.
Cast iron pan seasoning using flaxseed oil is an emerging trend. With a smoke point of only 225 degrees Fahrenheit, flaxseed oil quickly polymerizes into a seasoning layer. However, it can be very expensive and hard to come by. Additionally, it smells strongly.
Whatever oil you decide to use, it’s critical to heat your pan to that oil’s smoke point. The oil bonds to your pan to form a coating of natural seasoning when it reaches that smoke point, thanks to a chemical process called polymerization.
Can olive oil be used to season cast iron cookware?
To give your cast-iron skillet the ideal, all-natural nonstick coating, follow these simple instructions.
- Use dish soap and water to gently scrub the cast-iron pan, then rinse and let it air dry fully.
- Set the oven to 350 degrees. Place a baking sheet with a rim in the lowest rack of the oven and line it with foil.
- Use a paper towel to apply a very thin layer of vegetable oil, canola oil, or melted vegetable shortening to the pan’s interior and exterior surfaces. All of these fats have high smoke points, so they will bake on cleanly rather than becoming sticky. Avoid seasoning your cast-iron pan with butter or olive oil; these ingredients are excellent for cooking, but not for seasoning.
- Bake for an hour with the pan upside down on the top rack of the oven. As the oven cools down, turn it off, leaving the pan inside to finish cooling. In addition to smoothing down the cast iron’s rough texture and achieving a nonstick finish without the use of chemicals, baking on a coating of oil increases the pan’s protective patina.
- Repeat as necessary; one seasoning cycle is sufficient to get you started, and as you use the pan to cook, it will continue to develop more seasoning. Cooking bacon, thick pork chops, or a steak in the pan during the initial cooking process will add more spice. These meats’ inherent fats will do wonders for the finish.
What alternative exists to mesquite powder?
You can always have your preferred barbecue spice whenever you want thanks to this McCormick’s Grill Mates Mesquite Grill Seasoning knockoff recipe!
- Paprika, 1 tablespoon
- 1/9 cup cumin
- one-half teaspoon of garlic powder
- One-half teaspoon of onion powder
- A half-teaspoon of dried rosemary
- A half-teaspoon of dried sage
- Black pepper, 1/4 teaspoon
- A half-teaspoon of dried mustard
- 1/9 cup brown sugar
- an eighth of a teaspoon of cayenne
- 1 teaspoon flakes of dried onions
- 1 salt shakerful
- two tablespoons of tomato powder (optional)
- 2 teaspoons of powdered mushrooms (optional)
What distinguishes mesquite from hickory?
Although we also advise using it when cooking chicken or beef, hickory is a medium-intensity wood that goes nicely with pig. Because of its significantly stronger flavor, mesquite is best used with beef, especially brisket.
What uses does mesquite powder have?
Because of its low glycemic index and somewhat sweet flavor, recipes sometimes call for mesquite powder in place of flour or sugars. Along with calcium, fiber, protein, and amino acids, it is a great source of vitamins and minerals.
Our 100% organic raw mesquite powder pairs well with cacao, vanilla, and maca due to its mellow, sweet flavor that contains hints of molasses, caramel, and chocolate.
The vast desert areas of northern Peru are where our raw mesquite powder originates. The mesquite pods are harvested when fully ripe, delicately dried at low temperatures, then ground into a fine powder, preserving all of the superfood’s essential elements. Calcium, fiber, protein, and amino acids are all abundant in mesquite powder, which is also a fantastic source of other vitamins and minerals. It is the perfect sweetener because of its mouthwatering sweetness and low glycemic index, which reduces appetite and stabilizes blood sugar. Add to energy bars, raw desserts, or smoothies. A sweet and tasty supplement to your healthy diet is our raw mesquite powder!
High Smoke Point
The smoke point of an oil is crucial since it indicates the temperature at which the oil begins to smoke and degrade. It takes an oil with a high smoke point to resist the heat needed to season cast iron, which are between 400 and 500 degrees.
Additionally, you should choose a seasoning oil with a greater smoke point while cooking at high temperatures, like when you sear the ideal steak in your cast iron pan.
As a general rule, use a seasoning oil whose smoke point is higher than the temperature at which you’ll be cooking. For instance, don’t season your skillet with olive oil with a smoke point of 350 degrees if you plan to sear food in it at a temperature of 400 degrees.
Higher Concentration of Unsaturated Fat
The chemical structure of unsaturated fats is more suited for polymerization, the process required to provide the ideal seasoning for cast iron. So stay away from oils like coconut oil and palm oil that contain a greater percentage of saturated fats.
Look for an oil that is flavor neutral because you don’t want the food you are preparing in your cast iron pan to absorb the flavor of the seasoning oil.
A neutral taste oil will also be more adaptable. Therefore, you can purchase a nice multifunctional neutral flavor oil that can be used for making salad dressings, sautéing vegetables, and seasoning cast iron instead of spending money on an oil that can only be used for one purpose. That seems like a good value to me.
A quality seasoning oil for cast iron can be purchased at a reasonable price. My two favorites, in particular, cost less than $9 for 16 ounces. Additionally, if you frequently use cast iron cookware, you’ll probably want a less expensive seasoning oil.
Why, after seasoning, is my cast iron pan still sticky?
Why is my cast iron sticky after seasoning? is a question you may have asked yourself.
Even if you have been routinely seasoning your skillet, you could occasionally find that it does stick when you start cooking with it. After seasoning, is your cast iron pan still sticky? There are a few potential causes for this.
While oil is necessary for the seasoning process, using too much oil while seasoning or cooking might result in a sticky surface. To truly master the technique of cleaning a stuck iron, it can take time and practice.
Not fully heating the pan before cooking is another frequent cause of stickiness. Sticky residue will soon build up on a cold skillet if you begin cooking with cold oil!
After seasoning, should cast iron still be sticky?
When cookware is exposed to moisture for an extended period of time, rust develops, which is completely harmless. Cast iron will rust if it is placed in the dishwasher, left in the sink to soak, or allowed to air dry. Additionally, it may occur if your cookware is kept in damp areas, such as an open cabinet next to a dishwasher, a room with high humidity, or outside.
Use a metal scouring pad and warm, soapy water to clean the surface. Since you’re getting ready to re-season the cookware, it’s permissible to use the scouring pad and soap. Thoroughly rinse and hand dry.
Use a Lodge Rust Eraser now to quickly remove surface rust from cast iron cookware if you have one. Silicon carbide and rubber are used to make it. in essence, sandpaper without the paper bonded into a sturdy block for handling. Remove all leftover material completely after using the rust eraser, then carry on with the repair procedure described below.
To catch any extra oil that may fall off the cookware, place aluminum foil on the bottom rack and place the cookware upside down on the top rack of the oven. Bake for one hour at 450–500 degrees Fahrenheit. To get the traditional black patina, allow to cool and repeat as necessary.
Your cast iron pan may occasionally become stuck with food. This can occur for a number of reasons, such as when cooking with insufficient fat or oil, using poorly seasoned cookware, or breaking in new equipment that hasn’t developed further layers of seasoning.
To assist prevent sticking, add about a teaspoon of oil to your pan before cooking, and heat it gradually on the stovetop or in the oven. After cooking, let the cookware cool, then use a pan scraper to get rid of any food that has clung to the surface. Next, clean the cookware with a nylon brush or nonscratch pad, hand dry it, and add a generous amount of oil. Rub the oil into the pan to distribute it evenly.
Occasionally, especially if the cookware is not well-seasoned, the seasoning on your pan may break down and leave black specks, but this is not hazardous in any way.
After lightly scrubbing the cookware to get rid of any loose particles, season it by rubbing the pan with little oil and baking it for an hour at 450–500 degrees F. To catch any extra oil, line the bottom rack of your oven with aluminum foil. The flaking will eventually be minor as the seasoning develops over time.
Food, marinades, and sauces can burn and stick to the surface of cast iron cookware if you unintentionally leave it on any heat source for an extended period of time.
To get rid of food that has adhered to the pan, scrape it. If the issue continues, simmer some water in the pan for three to five minutes before using the scraper. Make sure to completely dry before adding an oil coating. Follow our re-seasoning recommendations in the Rust section if this does not get rid of the burned-on food.
Your seasoned cookware may come off with seasoning residue on it. The residue is completely harmless and will disappear when the cookware is used more frequently. It may also develop while boiling water, cooking with liquids, cleaning modern cookware with soap, or preparing acidic and alkaline foods like beans and tomatoes.
As the seasoning of your cookware gets better, you will notice less black residue as you continue to use and care for it.
Sticky seasoning in a skillet indicates that there is too much oil on the cookware.
Place the cookware upside down on the top rack of the oven and bake at 450–500 degrees F for an hour to remove stickiness. Let it cool before repeating if required.
You can notice residual odours if you cook fish or other strong-smelling items in cast iron or if you don’t adequately clean your cookware before storing it.
Simply bake your cast iron pan at 400 degrees F for 15 minutes to get rid of the unpleasant smell. The seasoning on your cookware won’t be damaged by this simple, odor-removing technique. The cooking surface of your cookware should be covered with a layer of common table salt, according to a traditional technique. After leaving it on overnight, you should rinse it off the next morning. Any scents that might have lingered will also be removed. You might need to scrub and re-season your cookware if odors continue.