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This is why I love my cast iron pans.   the fajitas were drat tasty 
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Feb 2, 2015 02:12
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d3rt posted:Will I be able to get an amazing sear and crust on my steak in an aluminium pan?
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Feb 2, 2015 16:08
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Can you depend on an aluminum skillet as you run through a pack of zombies for the last dash to the safehouse when your M16 runs empty and a boomer pops all over you?
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Feb 2, 2015 17:27
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You try swinging a cast iron skillet several times and see how long it is before the zombies eat you because you're too tired to lift it again
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Feb 2, 2015 17:37
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Here is a six minute commercial for whiskey and a 300 dollar ( ) cast iron pan.(link to their actual website)
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Feb 7, 2015 01:13
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Bourdain looks like he's lost a lot of weight since his last tv series I saw him on.
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Feb 7, 2015 02:03
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niss posted:Bourdain looks like he's lost a lot of weight since his last tv series I saw him on. Cocaine is a hell of a drug.
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Feb 7, 2015 05:10
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Suspect Bucket posted:Cocaine is a hell of a drug. Crack is cheaper and now carrys the same punishment!
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Feb 7, 2015 05:44
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shankerz posted:Crack is cheaper 
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Feb 7, 2015 06:02
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Stop.
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Feb 7, 2015 06:12
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Paper With Lines posted:Here is a six minute commercial for whiskey and a 300 dollar ( Cool video, cool folks, cool process. Sure, always get paid for your work, especially with all the effort they put into their process. But it's just a slab of iron we're cooking on here, not designer unobtainium. Sheesh.
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Feb 7, 2015 06:27
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I'm with you. Did you see how the female part of the equation had nothing to do with the steak?
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Feb 7, 2015 06:33
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Paper With Lines posted:Did you see how the female part of the equation had nothing to do with the steak? Plus those two people are making 9 pans a day. Of course they're not comparable to the $20 Lodge pan that's made in a large factory that shits out hundreds of pans a day. The pans may not be worth $300, but the cost to produce them is undoubtedly higher than it costs Lodge to make a pan.
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Feb 7, 2015 06:50
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So what does that have to do with your continued insistence that everyone in this thread should stop using cast iron and use aluminium instead? Also, I meant that the woman in the AB commercial seemed to be a vegetarian. If that is the "gooniest thing I have ever seen in all my years on this forum" then good for you, I spose. Paper With Lines fucked around with this message at 07:12 on Feb 7, 2015 |
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Feb 7, 2015 07:07
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Got a 10" Wagner Ware griddle today in really great shape for $30. Super excited to cook on it. Will post pictures in a while. edit: Can anyone help me determine how old it might be? Wagnar Ware Sydney -O- 1109E The Slack Lagoon fucked around with this message at 21:44 on Feb 7, 2015 |
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Feb 7, 2015 20:55
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Had my first cast iron accident. I cooked a bunch of onions with a bit of olive oil, then rinsed the pan off and set it back on the stove on low and ate. A little while later I smelled smoke, and it seems that some of the oil was beginning to burn. There was a thick black crust around the center, so I went and just scrubbed away all the accumulated everything with soap. Now there's still a deep black spot in the center that I couldn't easily scrub away. I gave the whole thing a coat of olive oil so it shouldn't rust for now, but should I try harder to scrub away the center and give it a proper even seasoning or just say fuckit and cook?
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Feb 8, 2015 01:18
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Just from looking at the thumbnail picture, I thought you burnt a hole in your pan and was like how the gently caress did you do that.
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Feb 8, 2015 01:37
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niss posted:Just from looking at the thumbnail picture, I thought you burnt a hole in your pan and was like how the gently caress did you do that. yeah that was my initial reaction as well.
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Feb 8, 2015 02:00
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Thanks to this thread it reminded me of an old cast iron pan I had buried in the oven drawer, busted it out and put some steel wool to it to get some rust out, washed it off and seasoned it, and now I can't wait to make some smash burgers
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Feb 8, 2015 03:04
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Lhet posted:Had my first cast iron accident. I cooked a bunch of onions with a bit of olive oil, then rinsed the pan off and set it back on the stove on low and ate. A little while later I smelled smoke, and it seems that some of the oil was beginning to burn. There was a thick black crust around the center, so I went and just scrubbed away all the accumulated everything with soap. Now there's still a deep black spot in the center that I couldn't easily scrub away. I gave the whole thing a coat of olive oil so it shouldn't rust for now, but should I try harder to scrub away the center and give it a proper even seasoning or just say fuckit and cook? No matter how long I look at this I can't not see a hole. Does that pan have any seasoning at all? ( I'm on my phone so maybe it's that)
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Feb 8, 2015 03:40
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Lhet posted:Had my first cast iron accident. Say gently caress it and just keep cooking. The bits of, at this point basically pure carbon ash, will over time flake off and you'll eat it and rinse it away and it's really not a big deal. You can "officially" reseason it later on when it has cleared itself up a bit. And I also thought you burned a hole in your pan and were simply the first ever internet goon to be hypobolic. Drifter fucked around with this message at 03:48 on Feb 8, 2015 |
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Feb 8, 2015 03:44
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Didn't even notice that it looks like a hole when I posted, but I definitely can see it now.wormil posted:No matter how long I look at this I can't not see a hole. Does that pan have any seasoning at all? ( I'm on my phone so maybe it's that) Drifter posted:Say gently caress it and just keep cooking.
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Feb 8, 2015 06:31
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Paper With Lines posted:So what does that have to do with your continued insistence that everyone in this thread should stop using cast iron and use aluminium instead? 
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Feb 8, 2015 18:49
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Hurray, just what the cast iron thread needs, more aluminum chat!
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Feb 8, 2015 18:57
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But Not Tonight posted:Hurray, just what the cast iron thread needs, more aluminum chat! But Not Tonight.
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Feb 8, 2015 19:20
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I have one of those reversible lodge grill thingies, smooth on one side and ridged or whatever on the other. If I expose one side to open flames on the stovetop does that gently caress the seasoning up for when I want to use the other side ?
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Feb 9, 2015 02:56
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Been using the hell out of the Lodge Dutch oven I got for Christmas. Tonight we are having pulled pork in a combination Jamie Oliver meets redneck southern style. Blistered the fat and skin then covered and cooked for six hours with spices and can of Pepsi. Removed the pork and cooked sweet potatoes in the broth with blackberries. Strained the juices and added the pulled pork back in to warm up. Apple cider vinegar and hot sauce in a Chivas Regal bottle. 
wormil fucked around with this message at 18:50 on Feb 25, 2015 |
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Feb 24, 2015 23:26
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Lhet posted:Had my first cast iron accident. I cooked a bunch of onions with a bit of olive oil, then rinsed the pan off and set it back on the stove on low and ate. A little while later I smelled smoke, and it seems that some of the oil was beginning to burn. There was a thick black crust around the center, so I went and just scrubbed away all the accumulated everything with soap. Now there's still a deep black spot in the center that I couldn't easily scrub away. I gave the whole thing a coat of olive oil so it shouldn't rust for now, but should I try harder to scrub away the center and give it a proper even seasoning or just say fuckit and cook? Were you using a cutting torch as a heat source or a local volcano lava pit? Dear god.... Time to buy a new pan and use a stove top for hear source
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Feb 25, 2015 10:36
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I'm pretty sure that's an optical illusion. I'm basing this on a cutting torch leaving more slag.
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Feb 25, 2015 21:20
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Hey you know how past threads made jokes about how house fires would give a pan a perfect seasoning. My pan looks better. Myth confirmed.
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Feb 26, 2015 20:47
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PhazonLink posted:Hey you know how past threads made jokes about how house fires would give a pan a perfect seasoning.  Everyone ok, at least?
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Feb 26, 2015 22:50
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MrYenko posted:
Well the cast iron came out ok.
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Feb 26, 2015 23:09
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MrYenko posted:
Yeah everything's fine, except my stove and maybe my thermapen. Nothing like everything (not) burning down to give one renewed respect for bigass(relatively) fires and fire safety. At least I now know how to use a fire extinguisher and have an excuse for a sweet rear end induction stove top.
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Feb 27, 2015 00:04
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Yeah the house we moved into had only one fire extinguisher, in the basement, expired. Fixed that right quick.
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Feb 27, 2015 00:16
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Christmas two years ago netted me my first cast iron pan, and to go with it my parents got me a bag of cornmeal, some Crisco, and a cornbread recipe. Those were parts one and two of a three-part gift. Part three was a fire extinguisher. "Thanks for the vote of confidence, guys." I actually asked for it, living without one in the kitchen always made me uneasy.
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Feb 27, 2015 02:28
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So I got an 8" and 12" lodge cast iron skillet. My first question is does your food ever taste metallic-ish and is there any health risks about ingesting metals there? My girlfriend used it initially and I think she left some water in it. I scrubbed both with some soap and a soft bristle brush and wiped it dry then generously coated it with coconut oil and threw them in the oven at 375 for about 90 minutes. Hopefully that gave it a good seasoning base. I just cooked a ton of bacon in the 12" one (like 1.5 lbs) I poured all the grease out before it solidified. Then I just wiped it down with some paper towels. It still has a considerable amount of black soot at the bottom. I got some of these scrapers which are pretty great. Should I let it dry more and then just scrape all the soot into a trash can? Just leave it? I should preface by saying I have absolutely poo poo plumbing and can't let any grease and poo poo go down at all. Curious how you guys handle abundant grease 's all. If you guys have just a tiny bit of grease in there do you just leave it?
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Feb 27, 2015 06:34
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Abundant as in 1/4 cup total, or abundant like you just finished deep frying a turkey? A little grease you should pour it into a container and keep it in the fridge or countertop and scoop the grease out as needed for when you oil up your pan and cook on it. So long as you don't get past the smoke point of whatever oil or grease you're using it will be mostly down for reuse for a while. When I cook bacon you can be goddanged sure I'm saving that fat for later. If you want to throw grease away either pour it into a tin can, cover it/wait for it to solidify and junk it, or put the pan in the fridge for an hour and scoop out the now solid grease into the trash. Black soot might be normal if it's just the season flaking off, the iron/rust grinding smooth with use, or burned bits of food. It's not bad if you eat that. It's inert. I'd scrape out the stuff that can be scraped out with minimal effort, and then leave the rest to be removed during cleaning/wipings after use. Drifter fucked around with this message at 07:54 on Feb 27, 2015 |
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Feb 27, 2015 07:50
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I was working on my sister's wedding present today, a small mystery cast iron pan I picked up for free from my aunt. It seems to be in okay shape, except for the millimeters of baked on crud. No fire I had access to could remove it. Hand sanding was not doing it, so I busted out the oscillating tool and dremel. And with some careful, dirty work, look what I uncovered.  It's a Small Block Griswold #3. So happy  Took it down to bare metal. It's rinsed, dried, and oiled and ready to season tomorrow. It's gonna be perfect for my sister and her husband for pot pies and cornbread. Suspect Bucket fucked around with this message at 03:28 on Feb 28, 2015 |
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Feb 28, 2015 03:17
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Griswold supremacy 
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Mar 2, 2015 15:23
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Hello darling. Perfect size for pot pie.
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Mar 2, 2015 15:30
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