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I should also clarify that I apply shortening to warm pan because it goes on thinner that way than anything else I've tried. Any kind of cooking oil tends to go on thick and can then pool and get sticky instead of properly polymerizing. If you're seasoning comes out sticky, it's on too thick. I cannot stress enough the importance of how thin the layer of fat must be to properly season.
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Sep 9, 2015 17:51
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The Midniter posted:Does anyone have any recommendations for some sort of lint/fuzz-free cloth I could use to wipe my pan out after using it? I know water's not going to harm the pan but I'm loath to use it, so I normally just use a bunch of paper towels when I'm wiping it out. However, if there are any crusties on it or something, I have to scrub harder which leaves little fibers from the paper towels on it. How can I avoid this? I had the same issue as you until I found a pack of linen cloth towels from home depot that work great. It had like 6 towels in the pack and cost something like $2 or $3. Cheap enough that I can scrap em when they get too cruddy, but they're absolutely perfect for applying whatever you use to season the pan without getting little fibers in there.
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Sep 9, 2015 19:50
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You can also use nylon scrubbers made for nonstick pans.
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Sep 9, 2015 20:23
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Amazon sells a square of chain mail advertised specifically for wiping out cast iron pans. That will tear up whatever DARES to burn on to your pan.
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Sep 11, 2015 15:37
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Crazyeyes posted:Amazon sells a square of chain mail advertised specifically for wiping out cast iron pans. That will tear up whatever DARES to burn on to your pan. Been using it. it's rad. I use it to clean out non cast iron stuff too (e.g. stainless pots/pans/sink)
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Sep 11, 2015 15:44
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Best price Second best price
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Sep 11, 2015 16:12
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Piggy made some chicken. It seeded appropriate to cook some pork on it but I don't much care for it and none of it looked all that great at the store.
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Sep 11, 2015 22:14
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That hibachi owns so hard
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Sep 11, 2015 23:33
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What does it weigh?
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Sep 12, 2015 03:11
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I don't have a scale but comparing it to a gallon jug of water I would guess 12 to 15 pounds.
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Sep 12, 2015 03:44
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https://www.youtube.com/watch?v=W5FfJ89rGPc
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Sep 17, 2015 05:52
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Inspector 34 posted:Skillets are my preferred method for reheating leftover pizza (if the pizza is good enough to bother reheating). Sometimes I use my cast iron, but only if it's on the stove already since whatever skillet is nearest at hand is good enough. 20s in the microwave to melt the cheese then on the pan until the crust is crispy. Sometimes seems even better than when it was fresh.
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Oct 2, 2015 00:02
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Sure, do that. It's leftovers so do whatever you want. I'm kind of impatient and the skillet can heat up on the stove while the pizza is getting nuked, but the oven takes way longer to heat up enough to melt cheese and crisp the crust. Microwave doesn't have to mean terrible leftover pizza.
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Oct 2, 2015 09:19
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Inspector 34 posted:Sure, do that. It's leftovers so do whatever you want. This is why they make convection toaster ovens. 10 minutes at 350 in a cast iron skillet makes it worth waiting for.
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Oct 2, 2015 23:42
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I had a roommate who worked at a new york slice place that does hipster recipes like http://www.sizzlepie.com/MENUS , he'd bring home a few random slices most nights and and its totally worth preheating the ovenwith the cast iron in it, while you take a shower before work. I understand if it's an overwhelming amount of effort to turn an appliance on and then do something else for ten minutes though.
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Oct 3, 2015 22:07
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I have one of these - Oster Extra Large Digital Toaster Oven - and it works great. Heats up quickly, does convection and all of my pans fit except for my 15'" skillet that I don't use anyway. The skillet actually fits in the oven but the handle sticks out. My 5 quart dutch oven fits in it nicely as well.
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Oct 4, 2015 00:33
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I don't own a toaster oven, but I might buy one to test your theories. Alternatively, I will try taking a shower once in a while as my oven preheats.
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Oct 4, 2015 13:16
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Inspector 34 posted:I don't own a toaster oven, but I might buy one to test your theories. Alternatively, I will try taking a shower once in a while as my oven preheats. You don't need running appliances in order to take a shower, protip. Some showers can even run during power outages!
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Oct 4, 2015 13:37
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Heating the pan on the stove top and then covering with a lid works as well. Crispy crust, melty cheese, good times.
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Oct 4, 2015 16:13
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coyo7e posted:I had a roommate who worked at a new york slice place that does hipster recipes like http://www.sizzlepie.com/MENUS , he'd bring home a few random slices most nights and and its totally worth preheating the ovenwith the cast iron in it, while you take a shower before work. Heating up a full-size oven just to warm up a drat piece of leftover pizza is a crazy waste of energy.
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Oct 4, 2015 17:13
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Yeah, toaster oven does the trick nicely. My housemate has a *~pizza stone~* he insists on using except it only fits in the oven. gently caress that.
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Oct 4, 2015 17:57
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ColdPie posted:Heating up a full-size oven just to warm up a drat piece of leftover pizza is a crazy waste of energy. Not if it's cold out.
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Oct 4, 2015 22:30
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ColdPie posted:Heating up a full-size oven just to warm up a drat piece of leftover pizza is a crazy waste of energy.
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Oct 5, 2015 02:33
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ColdPie posted:Heating up a full-size oven just to warm up a drat piece of leftover pizza is a crazy waste of energy. I was going to strongly recommend a pizzazz as it reheats stuff quite badassly.
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Oct 5, 2015 14:41
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Heat skillet on one burner. Heat lid on second burner. Put pizza in skillet, put heated lid on top. Congratulations you have a small, hot as hell oven to reheat your pizza and it didn't require wasting time and effort and resources on heating a full sized oven.
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Oct 5, 2015 14:47
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Cooked some bacon in my cast iron skillet and fried eggs in the fat on my cast iron gridde. Eggs in beacon fat is the best.
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Oct 5, 2015 20:07
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Massasoit posted:Cooked some bacon in my cast iron skillet and fried eggs in the fat on my cast iron gridde. This is the only way I knew eggs could be cooked (besides scrambled or boiled) for probably the first 15 years of my life, and I have 0 regrets. Eggs fried in bacon fat does indeed own.
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Oct 5, 2015 20:13
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If you then pour out the excess bacon fat, and wipe it gently (aim for a thin, even coating of fat, rather than to clean it out,) with a paper towel, you can also make your toast in the pan. NOT THAT I DO THAT. 
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Oct 5, 2015 21:49
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Get enough bacon fat in a pan to pool up when tilted, then heat it up. Once it's quite hot but not smoking, crack an egg into the pooled fat. Cook the egg, continually basting, until it's just done. It's sort of like poaching an egg, but you get bacon flavor and craggy bits. Really delicious.
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Oct 5, 2015 23:19
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SymmetryrtemmyS posted:Get enough bacon fat in a pan to pool up when tilted, then heat it up. Once it's quite hot but not smoking, crack an egg into the pooled fat. Cook the egg, continually basting, until it's just done. It's sort of like poaching an egg, but you get bacon flavor and craggy bits. Really delicious. This is exactly how mine were growing up. It would always blow me away when people talked about how tough it was to fry eggs without busting the yolk, only to realize the grease splashing/basting way isn't the normal way to do it, poo poo is so easy. I can do fatless fried eggs fine but man there's nothing like eggs with a bunch of bacon chunks and crackly poo poo all over it. Oh there's some left on the plate, no worries let me dominate it with this piece of toast.
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Oct 6, 2015 00:59
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MrYenko posted:If you then pour out the excess bacon fat, and wipe it gently (aim for a thin, even coating of fat, rather than to clean it out,) with a paper towel, you can also make your toast in the pan. My toast tends to absorb the bacon grease just fine. And is delicious. Oh hey death what's up.
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Oct 6, 2015 01:33
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When we go camping, we bring along a pie iron. It's good for making pies or whatever, but the pro thing it do is open 'er up in the morning and slap on some bacon. Once those are crispy, crack an egg straight into the pooled fat and scramble with some tongs. Boom, delicious breakfast.
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Oct 6, 2015 02:36
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ColdPie posted:When we go camping, we bring along a pie iron. It's good for making pies or whatever, but the pro thing it do is open 'er up in the morning and slap on some bacon. Once those are crispy, crack an egg straight into the pooled fat and scramble with some tongs. Boom, delicious breakfast. I have one of those. My family always called them "pudgy pie" makers. We'd take two pieces of buttered bread (butter out), and slap some jam or chocolate bars or what have you in the middle, seal it up and toss in the fire for a few minutes to seal and heat up. Goddamn are they fun but never saw a whole lot of uses for such a small iron.
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Oct 6, 2015 03:34
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Looking into getting a cast iron dutch oven, possibly enameled. So in your opinions, what is the size that would be most useful over all? I was thinking a 6 qt one like this one http://smile.amazon.com/gp/product/B000N4YCVQ?psc=1&redirect=true&ref_=ox_sc_act_title_10&smid=ATVPDKIKX0DER Alternatively any other ideas? There is really just the two of us here most of the time, but we do have occasional guests over...so I am thinking the larger one might be nice.
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Oct 7, 2015 03:07
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Disco Salmon posted:Looking into getting a cast iron dutch oven, possibly enameled. 6 qt is ideal. You can always make less but can't make more with a smaller pot.
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Oct 7, 2015 03:24
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Thank you! 6 qt it shall be then 
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Oct 7, 2015 03:37
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Disco Salmon posted:Thank you! 6 qt it shall be then You also forget the power of.... LEFTOVERS
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Oct 7, 2015 03:57
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If it matters to you all of the enameled Lodge cast iron is made in China. Woot currently has a Fontignac by Staub 8 Qt. Round Red Cocotte (made in France) for $100.
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Oct 7, 2015 04:43
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Staub is good poo poo. A pot like that is only too big if you can't lift it when it's full of ingredients, or it won't fit in your oven. Now I'm really hungry for paprikash.
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Oct 7, 2015 06:41
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Gorgar posted:A pot like that is only too big if you can't lift it when it's full of ingredients, http://www.harborfreight.com/automotive-motorcycle/shop-cranes/3-4-ton-capacity-heavy-duty-load-leveler.html Too rich for your blood? Try this. http://www.harborfreight.com/automotive-motorcycle/shop-cranes/1-ton-webbing-sling-44847.html
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Oct 7, 2015 06:51
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