|
AnonSpore posted:That video is oddly sexual awww yeah make that egg jiggle for me
|
#
?
Mar 8, 2016 19:39
|
|
|
|
| # ? Apr 29, 2024 02:28 |
|
|
I'm having a rough time seasoning my dutch oven. The factory coating was poo poo, and rusted when I cooked with it. I stripped it off with the clean cycle method, and re seasoned. I just cooked a chicken and most of the seasoning from the bottom came up. Any suggestions for seasoning a dutch oven specifically? It doesn't get as much use by far as my other pieces. Maybe I'll use it to cook my weekendly bacon for a while. Could I just scrub it out with steel wool and go for another round of seasoning?
|
|
#
?
Mar 11, 2016 03:03
|
|
|
Massasoit posted:I'm having a rough time seasoning my dutch oven. The factory coating was poo poo, and rusted when I cooked with it. I stripped it off with the clean cycle method, and re seasoned. I just cooked a chicken and most of the seasoning from the bottom came up. Any suggestions for seasoning a dutch oven specifically? It doesn't get as much use by far as my other pieces. Maybe I'll use it to cook my weekendly bacon for a while. There's no reason that you couldn't cook some bacon in it just like a pan. You can also use the method where you coat it in oil and season it in the oven. You'll need to do a few oven seasoning rounds or cook some fatty things before you cook anything acidic in it like lemon juice, wine, or tomatoes.
|
|
#
?
Mar 11, 2016 15:54
|
|
|
I dunno, I could sperg out and season my cast iron skillet so well I could fry an egg in it, or I could just buy a cheapo nonstick skillet for eggs and continue to violently abuse my cast iron. Tomatoes or acid? gently caress it. Something sticks, steel chore boy. If that fails, wire wheel on an angle grinder. Went clear through the seasoning? gently caress it, it's not like I'm not going to be cooking a pound of bacon in it in the morning anyways. I watched my grandmother clean this skillet with a fistful of dirt and a towel, I can't abuse it harder than that. Just don't soak it, dry it on heat and oil it, and don't stick it in the loving dishwasher, and we're golden.
|
|
#
?
Mar 13, 2016 09:06
|
|
|
rndmnmbr posted:Just don't soak it, dry it on heat and oil it, and don't stick it in the loving dishwasher, and we're golden. Pretty much. Cast iron is that awesome old beater truck you can hoon around in and fix pretty good with string and duct tape. Just remember to top the oil off and change it's plugs, and it will kick poo poo around forever. On that note, I want an old Ford F100
|
|
#
?
Mar 17, 2016 18:56
|
|
|
Suspect Bucket posted:Cast iron is that awesome old beater truck you can hoon around in and fix pretty good with string and duct tape. New thread title..
|
|
#
?
Mar 17, 2016 23:41
|
|
|
rndmnmbr posted:I dunno, I could sperg out and season my cast iron skillet so well I could fry an egg in it, or I could just buy a cheapo nonstick skillet for eggs and continue to violently abuse my cast iron. owns
|
|
#
?
Mar 19, 2016 06:33
|
|
|
I've been learning to cook on my 10" Griswold pan for the past year and a half, and have really been enjoying it. I'm about to move to an apartment that has an glass-top electric range. Someone told me they always heard that you can't use cast iron on a glass top and the Internet is given me mixed information. Concerns seem to be about scratching, cracking (by dropping the pan), or overheating the glass (evidently cast iron is hotter than other metals?). Is this a real concern or can I just cook on it as long as I don't slam the pan down and slide it around?
|
|
#
?
Mar 29, 2016 03:32
|
|
|
I've been using my cast iron on a glass top induction cook top for about two years with absolutely zero problems. There are a few very light scuff marks from me sliding the pan around but I'm sure that would happen eventually with most pans. I've accidentally set the pan down much harder than I meant to and still haven't broken the glass. That poo poo is tough. If you can rub your hand around on the bottom of the pan and not feel any sharp/rough edges it shouldn't scratch the glass, especially on an old Griswold. I would cook on it and not worry about it at all. Biscuit Joiner fucked around with this message at 03:47 on Mar 29, 2016 |
|
#
?
Mar 29, 2016 03:45
|
|
|
jjack229 posted:I've been learning to cook on my 10" Griswold pan for the past year and a half, and have really been enjoying it. i spent the summer in another persons apartment. he had a glasstop electric stove. I left a le creuset cast iron pan (with the enameled outside rim) preheating on the stove on high for too long and it cracked from the rim to the center in a glorious bang. the stovetop was fine. i had to pay the guy like 190 euro for that piece of poo poo le creuset though.
|
|
#
?
Mar 29, 2016 03:48
|
|
|
What's wrong with Le Creuset? I have three of them and think they are great. I found this Kickstarter for a company making cast iron pans that are machined and polished like they used to be. https://www.kickstarter.com/projects/field-company/the-field-skillet-lighter-smoother-cast-iron Currently at $763,436 of their $30,000 goal. Biscuit Joiner fucked around with this message at 05:51 on Mar 29, 2016 |
|
#
?
Mar 29, 2016 05:03
|
|
|
Well there goes a hundred bucks.
|
|
#
?
Mar 29, 2016 05:37
|
|
|
Eccles posted:Well there goes a hundred bucks.
|
|
#
?
Mar 29, 2016 06:04
|
|
|
I would love to hear your thoughts on the quality of the pan (especially the machining/polishing) after you get them. Also, my brother bought this for me to bribe me into helping him move some furniture. I would have helped him anyway though...    It's a souse mold. I can't find much information on it though. No markings on it that I can find. It goes nicely with my pig hibachi. 
Biscuit Joiner fucked around with this message at 06:50 on Mar 29, 2016 |
|
#
?
Mar 29, 2016 06:43
|
|
|
Biscuit Joiner posted:What's wrong with Le Creuset? I have three of them and think they are great. I am salty because the pan cracked under high heat, which was through my neglect and ignorance entirely but i had expected two high heat tolerant materials to withstand at least two minutes on hi. Also because i had to pay him for a pan he never really used.
|
|
#
?
Mar 29, 2016 13:49
|
|
|
Biscuit Joiner posted:I would love to hear your thoughts on the quality of the pan (especially the machining/polishing) after you get them. One man should not possess such a disproportionately large amount of awesome stuff.
|
|
#
?
Mar 29, 2016 13:55
|
|
|
Biscuit Joiner posted:What's wrong with Le Creuset? I have three of them and think they are great. gently caress How do I convince my wife I need a $100 cast iron pan
|
|
#
?
Mar 29, 2016 14:06
|
|
|
Biscuit Joiner posted:I would love to hear your thoughts on the quality of the pan (especially the machining/polishing) after you get them. I snagged one at a yard sale. Never used it, but it looks great on the kitchen wall.
|
|
#
?
Mar 29, 2016 16:24
|
|
|
The Midniter posted:How do I convince my wife I need a $100 cast iron pan Gentle mistruths. "Oh look at what we've had forever and didn't just arrive via UPS!"
|
|
#
?
Mar 29, 2016 18:21
|
|
|
"What the gently caress, I thought you only had one skillet" - any one of my housemates
|
|
#
?
Mar 29, 2016 19:23
|
|
|
augias posted:I am salty because the pan cracked under high heat, which was through my neglect and ignorance entirely but i had expected two high heat tolerant materials to withstand at least two minutes on hi. Ah, that I can understand. Not to make it worse but Le Creuset has a pretty good warranty and they may have replaced it for you. The Midniter posted:gently caress Tell her it's a wedding present for your kids and you need to use it to make sure it's well seasoned for them. Or smack her in the head with it when she asks about it, she'll eventually forget.  Indolent Bastard posted:I snagged one at a yard sale. Never used it, but it looks great on the kitchen wall. I hung mine on the kitchen wall as well. Do you know anything about them? Does yours have any marks on it?
|
|
#
?
Mar 30, 2016 01:06
|
|
|
Almost anything will blow the gently caress up or be irretrievably burned if you leave it on a hot cooktop and just ignore it for a couple hours. That said, I've left cast iron on a campfire overnight when out camping, and had it completely burn off the seasoning.. Didn't hurt the cast iron at all. I'd imagine that the la creuset guy probably had some chips in it that allowed moisture to seep in under the enamel or something. The easiest way to crack an iron skillet is to get it super super hot while it's empty and then shock it with cold temps. jjack229 posted:I've been learning to cook on my 10" Griswold pan for the past year and a half, and have really been enjoying it.
|
|
#
?
Mar 30, 2016 01:12
|
|
|
coyo7e posted:Glass scratches steel, not the other way around. Just don't drop it on the cooktop or set it down super hard. Color me surprised; you're absolutely right about that.
|
|
#
?
Mar 30, 2016 03:04
|
|
|
Thanks, glad to know it's not a big deal. I'll just plow ahead with using my cast iron for nearly everything then.
|
|
#
?
Mar 30, 2016 04:37
|
|
|
My grandmother died a couple weeks back, so now I have no grandparents. But I did get this out of it: Apparently this pan belonged to my great grandmother. It looks pretty old school, nice smooth finish and a bottom ring close to the edge.  
|
|
#
?
Mar 30, 2016 18:52
|
|
|
jjack229 posted:I've been learning to cook on my 10" Griswold pan for the past year and a half, and have really been enjoying it. It's an apartment stove. The fact that you're even concerned about it means you're already miles ahead of the average renter. You're fine.
|
|
#
?
Mar 30, 2016 22:43
|
|
|
Biscuit Joiner posted:Ah, that I can understand. Not to make it worse but Le Creuset has a pretty good warranty and they may have replaced it for you. Yeah, le creuset germany did not want to replace it without proof of purchase. Lord knows I tried. I've heard Le Creuset in the USofA is a lot more forgiving about htings like that? My best friend's wife says she got a replacement for a cracked dutch oven without provinding them anything but an email 
|
|
#
?
Mar 31, 2016 01:30
|
|
|
Brawnfire posted:My grandmother died a couple weeks back, so now I have no grandparents. But I did get this out of it: If you you were wondering about the pan, I think that is an old Lodge from between 1940 and 1950. The three notches in the heat ring say it's a Lodge and they put their name on them before 1940 and from 1987 to present. After 1950 it would have an "SK" before the 8 indicating that it was a skillet. After 1960 (when a lot of imported cast iron started coming in) it would have "Made in USA" on it as well. augias posted:Yeah, le creuset germany did not want to replace it without proof of purchase. Lord knows I tried. I've heard Le Creuset in the USofA is a lot more forgiving about htings like that? My best friend's wife says she got a replacement for a cracked dutch oven without provinding them anything but an email I haven't had to use their warranty but I have heard they are very lenient in the US. Still sucks for you though, they aren't cheap new. I bought two of mine for less than $10 at a flea market and the other was new that I got as a gift.
|
|
#
?
Mar 31, 2016 02:53
|
|
|
Biscuit Joiner posted:If you you were wondering about the pan, I think that is an old Lodge from between 1940 and 1950. The three notches in the heat ring say it's a Lodge and they put their name on them before 1940 and from 1987 to present. After 1950 it would have an "SK" before the 8 indicating that it was a skillet. After 1960 (when a lot of imported cast iron started coming in) it would have "Made in USA" on it as well. Wow, thanks! I actually was, I was having trouble finding the markings on cast iron sites.
|
|
#
?
Mar 31, 2016 03:04
|
|
|
https://www.kickstarter.com/projects/field-company/the-field-skillet-lighter-smoother-cast-iron This pan has been getting a good bunch of hype from various cooking websites, but I don't know how I feel about a $90 bet on one of them
|
|
#
?
Apr 1, 2016 07:08
|
|
|
It's cool that they want to make good cast iron, but why are they making it more expensive than the old good cast iron? You can find a griswold for $50-60 without looking very hard, and a lot less if you do spend some effort.
|
|
#
?
Apr 1, 2016 17:07
|
|
|
ma i married a tuna posted:It's cool that they want to make good cast iron, but why are they making it more expensive than the old good cast iron? You can find a griswold for $50-60 without looking very hard, and a lot less if you do spend some effort. Because it turns out you can't make a small run of new, high quality pans for $50-60, and you can't make a large run of new, high quality pans without a gigantic rear end-ton of money up front. A lot of people are willing to trade more money for the guarantee of having something new in their hand, versus the time investment of trolling eBay or the Salvation Army store.
|
|
#
?
Apr 1, 2016 17:42
|
|
|
I would love to buy one of those of the price comes down a bit. In the meantime I'll stick with my old 10" pan I got from the grocery store. Idk what brand it even is, but it's done me better than the lodge 12" I got later.
|
|
#
?
Apr 1, 2016 17:57
|
|
|
It claims it's lighter, so if it's some kind of cast iron alloy that functions the same but is half the weight I'd be willing to pay for that. I'm probably just misinterpreting their marketing though.
|
|
#
?
Apr 1, 2016 18:53
|
|
|
Probably just did some experimenting to make the metal just thick enough for good heat retention, while not having lots of excess where it doesn't help (handle, sides of the pan to some extent.) Thinner can be better, it helps improve the heat response, which is good for cooking too.
|
|
#
?
Apr 1, 2016 20:39
|
|
|
Grandma's moving into assisted living, and Dad saved me her old Griswold 9 and 5 pans. In perfect shape, shiny and glorious. Made a cute little Apple Ginger Walnut pie in the 5 tonight to say 'Thanks, Nan!' I must say, the 5 is probably my favorite size. Not too heavy, perfect 4-person pie size, suitable for doing eggs and omelettes for 1. Edit: THE PANS ARE NOT HERS, WILL NEVER BE HERS, AND WILL NEVER BE ABUSED AGAIN. She took it, and threw it in the sink full of corningware, and filled it with water. Thank God my mom found it. Suspect Bucket fucked around with this message at 23:53 on Apr 1, 2016 |
|
#
?
Apr 1, 2016 21:14
|
|
|
I finally decided that I was going to back the Kickstarter for the Field Skillet, I was 9 minutes to late. It ended at $1,633,361 ($30,000 goal) with 12,553 backers. I wonder if this will cause other manufacturers to finish their pans better. I think I will email Lodge and suggest it.
|
|
#
?
Apr 7, 2016 01:36
|
|
|
It shows there's a market for it and means there will probably be more in the future
|
|
#
?
Apr 7, 2016 01:36
|
|
|
I decided to flip my gram's skillet over. It's apparently an mid pattern 8" Wagner
|
|
#
?
Apr 7, 2016 02:21
|
|
|
|
| # ? Apr 29, 2024 02:28 |
|
|
Finally salvaged my great-grandma's Griswold cast iron, which I found in my parents' pantry. It's rusted, but I figure I can rehabilitate it. Plan on seasoning it soon and see how well it works. Pan.  Lid.  Bottom of pan. 
bartlebee fucked around with this message at 03:35 on Apr 8, 2016 |
|
#
?
Apr 7, 2016 02:38
|
|