|
Knifegrab posted:OK so I get that but after I wipe my thing down wiht a paper towel after cooking on it each time, do I also just dab some oil in there and leave the oil on or do I have to heat it up again? I don't oil mine after cooking/cleaning, but it is dry here and i never had any issues with rust. If you do need to add a little oil afterwards because of cooking. Heating it up and wiping it out will create a thinner layer and add seasoning to your pan. You could also just wipe a little oil in it and put it away but may attract more dust or gunk into the pan. It will be effective for combating any rust though.
|
#
?
Dec 3, 2016 00:16
|
|
|
|
| # ? Apr 28, 2024 01:42 |
|
|
Knifegrab posted:OK so a few things more to convince me about a cast iron, what is good cast iron to get, I keep hearing that pebbled surfaces suck but it seems like that's all I can find. Ebay Griswold. Something like this will literally last forever. You might need to clean/scour it at first but they are great old school cast iron. http://www.ebay.com/itm/Griswold-Cast-Iron-8-Skillet-Pan-Wall-Art-Man-Cave-Hardware-/401233649190?hash=item5d6b639e26:g:vpwAAOSwo4pYO4pt e: This one actually looks a little bit better. http://www.ebay.com/itm/Griswold-8-...%3D401233649190 Plinkey fucked around with this message at 00:22 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 00:19
|
|
|
What Nabokoffin said. Mine's been on the stove or hanging from the baker's rack for about 3 years with little more than a paper towel wipe after use. Just get one and see how it works for you. If you're in a damp climate and it starts rusting, it's trivial to scrub it down and start over.
|
|
#
?
Dec 3, 2016 00:36
|
|
|
gently caress it Imma go ham. Turns out I had an old lodge cast iron buried deep in a cabinet but its a bit gross looking. Going to completely re-season it with flaxseed. From zero effort to a poo poo ton in no time.
|
|
#
?
Dec 3, 2016 00:54
|
|
|
Knifegrab posted:gently caress it Imma go ham. Turns out I had an old lodge cast iron buried deep in a cabinet but its a bit gross looking. Going to completely re-season it with flaxseed. From zero effort to a poo poo ton in no time. Good on ya. If it's really grungy, there are tons of articles on the web for reconditioning cast iron. Bartender's Friend is some sort of solvent/cleaning product that people seem to like. Get it down to bare metal, do an an initial seasoning, then just cook with it. The more you cook, the more seasoned it gets.
|
|
#
?
Dec 3, 2016 00:58
|
|
|
Let's see a photo of your cast-iron. Maybe it doesn't need to be stripped.
|
|
#
?
Dec 3, 2016 01:01
|
|
|
Also, the best seasoning is really time and persistence. Flax has awesome results at first but with continued use it seems to fall apart pretty easily, so when seasoning bare cast iron I'd start with flax and then maintain with vegetable oil. If your cast iron isn't in bad shape I'd just keep the seasoning that's there, skip the flaxseed altogether and go with vegetable oil to build on what's already there. And just keep cooking, and cooking, and cooking.
|
|
#
?
Dec 3, 2016 01:41
|
|
|
Shortening best seasoning
|
|
#
?
Dec 3, 2016 01:52
|
|
|
Just cook bacon in it every day for like a month.
|
|
#
?
Dec 3, 2016 01:53
|
|
|
See this is what drives me nuts, everyone has strong but different opinions on what to do. Imma just stick with flax seed to coat moving forward after I figure out if reseasoning is worht it at all.
|
|
#
?
Dec 3, 2016 01:55
|
|
|
For most of the time people have been using cast iron, the way to maintain it was to just use it. Your great grandparents didn't keep flaxseed oil in the icebox or use an angle grinder. They just cooked every day and let nature take its course. Don't overthink it, it's a goddamn hunk of iron, you don't need to baby it.
|
|
#
?
Dec 3, 2016 01:58
|
|
|
Subjunctive posted:For most of the time people have been using cast iron, the way to maintain it was to just use it. Your great grandparents didn't keep flaxseed oil in the icebox or use an angle grinder. They just cooked every day and let nature take its course. Don't overthink it, it's a goddamn hunk of iron, you don't need to baby it. I'll probably just reseason it with flax then just cook with it and not worry about it. If I'm searing some chicken breasts what kind of oil should I use in the cast iron? How long should I leave it on the stove before searing and should I put oil in there while it's hearing it just before putting in the chicken?
|
|
#
?
Dec 3, 2016 02:01
|
|
|
Subjunctive posted:For most of the time people have been using cast iron, the way to maintain it was to just use it. Your great grandparents didn't keep flaxseed oil in the icebox or use an angle grinder. They just cooked every day and let nature take its course. Don't overthink it, it's a goddamn hunk of iron, you don't need to baby it. This
|
|
#
?
Dec 3, 2016 02:07
|
|
|
Knifegrab posted:I'll probably just reseason it with flax then just cook with it and not worry about it. I use butter for almost everything, it's smokey but I like how it comes out. Just put in whatever oil/shortening you want, get it hot as poo poo then dump the chicken in, a minute or less on each side and you're good. I think peanut oil has the highest smoke point if you're concerned about that. You just want to get the pan nice and hot before you put the food in that you're going to be searing. You can really use whatever oil you have laying around. Just try some poo poo, it's a hunk of iron you can't really break or mess it up.
|
|
#
?
Dec 3, 2016 02:09
|
|
|
I'm scared of loving poo poo up  You're all gonna laugh at what this is for. I make nice nicer-ish ramen. I boil water with an egg in it and throw in real ramen noodles (not the cheap poo poo though sometimes if times are tough), then I throw in some good quality boulean, take out the egg, to de-shell. Finally once I turn the heat off in the bowl I throw raw chicken in. The water is still hot enough to cook it and it doesn't get cooked too throughly to ruin teh texture, its almost perfect with how thick I cut the chicken. I've found out though that have a crust on the raw chicken is the best for flavor/texture. So I am going to crust the chicken in my cast iron. So yes I am being a whiny baby about all of this because I want better ramen. I am full of shame.
|
|
#
?
Dec 3, 2016 02:12
|
|
|
Knifegrab posted:I'm scared of loving poo poo up The pursuit of an always more perfect dish is the soul of great cooking. So you are doing it right.
|
|
#
?
Dec 3, 2016 02:14
|
|
|
There is absolutely nothing shameful about wanting better ramen People literally scrub floors for years in Japan just to earn the right to start learning how to make good ramen
|
|
#
?
Dec 3, 2016 02:15
|
|
|
Knifegrab posted:See this is what drives me nuts, everyone has strong but different opinions on what to do. Imma just stick with flax seed to coat moving forward after I figure out if reseasoning is worht it at all. That's because it's got a few generations of passed-down "always do this, never do this" lore, and all the scattered tips and advice tend to work because it's pretty hard to mess it up unless you run it through the dishwasher or leave it in the sink, so they all get the confirmation bias treatment. If it has rust or a gummy coating that won't come off, you probably want to scrub it down and re-season it. If that's the case, there isn't any One True Way to re-season, you just put a fat on it that won't smoke or catch fire, and get it hot. Then cook a lot, and the seasoning will improve. If it's really back-of-the-cabinet grimy, you could even scrub it down and not season it, just start cooking, and it'll build up over time. I'm not trying to be a jerk, just saying that it's easier to care for than people tend to think.
|
|
#
?
Dec 3, 2016 02:18
|
|
|
Here is the pan, what do you guys think:
|
|
#
?
Dec 3, 2016 03:19
|
|
|
I'm looking on a low res phone, but I think you would just need to steal wool that rust off. I want to say with some vinegar and then immediately season but that ended with disaster for that other goon. Two years ago I was all about flax seed, but my most recent griddle and carbon pan I just cook in and it works just as well. I'm neither Anal nor prompt with cleanup too.
|
|
#
?
Dec 3, 2016 03:50
|
|
|
I wouldn't cook in it as-is, but it's not bad at all. Copper-coil scouring pads are nice because they don't leave behind any little fibers like steel wool, but steel wool will get the job done. Grab some dish gloves, put it in some screaming-hot water, and scrub until the rust is gone, then rinse it really well and put it on a burner until it's hot and fully dry. Then go have a nap and worry about seasoning later. Unless you're in a really humid climate (and it doesn't look like you are or that would be wrecked already), it'll be fine to leave it and do some seasoning/cooking over the weekend, so long as it's dry.
|
|
#
?
Dec 3, 2016 04:25
|
|
|
It is my personal shame that I bought an enameled cast iron skillet from west elm for like $70 a year ago Looked nice until the first time I cooked with it, then never again 
Ciaphas fucked around with this message at 04:35 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 04:32
|
|
|
Your other options is to get in there with either steel or copper wool, then if you have a self cleaning oven put it in the oven for a cleaning cycle. http://foodal.com/kitchen/pots-pots-skillets-guides-reviews/cast-and-carbon/restoring-old-cast-iron-self-cleaning-oven/ It should come out basically bare and just bare iron. e: Don't burn your house down. https://whatscookingamerica.net/Information/SelfCleanOven.htm Plinkey fucked around with this message at 05:11 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 05:07
|
|
|
Ultimate Mango posted:This recipe doesn't appear to retrograde the starch, so I think you can still turn these to glue. The texture is also very different from what you think it will be unless you have had them before. tunaluna posted:I've had these at Thomas Keller's restaurant in Vegas and I did not like them. I love classic style mashed potatoes but the texture on these are very different. Try it out though. My first test run on these turned out middling. I don't know how they're supposed to be but the texture was definitely pretty goopy after I mixed in all the melted butter. The taste was lovely of course, in the way that only something that is literally half butter can be, but of course that isn't the sous vide. So, not a failure (I'd eat this stuff) but not a success either. Time to try retrograding! This is interesting stuff. So as I understand it, the process would be peel the taters but not chop, an hour in the puddle at like 160F for an hour, then chill, then chop + butter + milk + salt at 194F for 30m, then remove and mash and mix? After I've come up with something I like I'll try chilling and reheating (turns out I don't actually have to freeze the stuff which will hopefully help) and see how that goes. AnonSpore fucked around with this message at 05:18 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 05:13
|
|
|
I just boiled the potatoes normally like a heathen after I did the retrograde and chill step. Kenji posted a recipe for pommes aligot that might be just what you are looking for. Butter, cheese, smooth texture, much less of a pain in the rear end.
|
|
#
?
Dec 3, 2016 05:18
|
|
|
If I can't get the puree to my satisfaction by the time I need it (about two weeks from now) then I might just go with that. For now though I'm having fun doing things with the puddler, trying new things is awesome
|
|
#
?
Dec 3, 2016 05:22
|
|
|
So I scrubbed and scrubbed wiht copper and now my cast iron looks like this: I feel like it looks worse than when I started? Is that about right for a starting point to re-season? My oven has a self cleaning setting, should I put it in there?
|
|
#
?
Dec 3, 2016 06:10
|
|
|
Knifegrab posted:So I scrubbed and scrubbed wiht copper and now my cast iron looks like this: I think you can get away with that, cover it in whatever oil you're going to use and bake it for like an hour at 375. Put it on a baking sheet/foil or something, you'll probably get drips. e: You want to cover the whole pan in oil, not just the cooking surface/area. Plinkey fucked around with this message at 06:25 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 06:23
|
|
|
Plinkey posted:I think you can get away with that, cover it in whatever oil you're going to use and bake it for like an hour at 375. Put it on a baking sheet/foil or something, you'll probably get drips. What I'm reading online is saying to cook the pan at 500 degrees for flaxseed
|
|
#
?
Dec 3, 2016 06:45
|
|
|
So I did something interesting with reseasoning my cast iron: I have an induction stove so I coated the whole inside of my pan with flax, set it on the top and cranked that fucker up to 10. I had a hard season with in 30 minutes. I tried it on a lark because I hate how God drat long the oven takes and how much the oven stinks for weeks after reseasoning a pan. The bottom is shinier than I've ever seen it 
|
|
#
?
Dec 3, 2016 07:56
|
|
|
Knifegrab posted:What I'm reading online is saying to cook the pan at 500 degrees for flaxseed Might be I usually used canola oil or Crisco. Sounds high though. e: According to this that seems really high for flax seed oil https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points Plinkey fucked around with this message at 08:05 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 08:02
|
|
|
Does your induction stove make an annoying buzzing noise?
|
|
#
?
Dec 3, 2016 08:16
|
|
|
You can use vegetable oil or shortening, you can season at 375°, 425°, 467°, or 500°. It's not an exact science. Just keep cooking in it with oil regularly and it will take care of itself.
|
|
#
?
Dec 3, 2016 08:25
|
|
|
I always kick myself for throwing out my portable induction plate when I moved. Be so much easier to sear without setting off alarms if I'd kept that thing, I could just take it out to the porch. (Yes, it's either stupid cold or stupid hot outside, being Vegas, but still, smoke alarms. Can't readily disconnect the fuckin' things either.) I should buy another one
Ciaphas fucked around with this message at 08:55 on Dec 3, 2016 |
|
#
?
Dec 3, 2016 08:52
|
|
|
There's a cast iron thread, I suggest continuing the discussion there.
|
|
#
?
Dec 3, 2016 11:18
|
|
|
namaste faggots posted:Does your induction stove make an annoying buzzing noise? No but certain pans will. Cheap plys are the worst. They ping and whine from the expansion.
|
|
#
?
Dec 3, 2016 16:03
|
|
|
Plinkey posted:Might be I usually used canola oil or Crisco. Sounds high though. The point, I think, is to purposely go beyond the smoke point and the char left behind is your "seasoning". Flaxseed oil is used cause its one of the lowest smoke points
|
|
#
?
Dec 3, 2016 16:48
|
|
|
namaste faggots posted:Does your induction stove make an annoying buzzing noise? The fan on mine emits a really high pitch whine as you increase the temp
|
|
#
?
Dec 3, 2016 16:53
|
|
|
Man I really want an induction stove one day but I can't stand the stupid noise.
|
|
#
?
Dec 3, 2016 16:56
|
|
|
|
| # ? Apr 28, 2024 01:42 |
|
|
Ciaphas posted:I always kick myself for throwing out my portable induction plate when I moved. Be so much easier to sear without setting off alarms if I'd kept that thing, I could just take it out to the porch. (Yes, it's either stupid cold or stupid hot outside, being Vegas, but still, smoke alarms. Can't readily disconnect the fuckin' things either.) I set off my smoke alarm probably…95%? less often now that I use one of these as an exhaust fan in the window whenever I sear: http://amzn.to/2gzhfbi Effectiveness will depend on your apartment/house layout, but I wish I had gotten one way earlier.
|
|
#
?
Dec 3, 2016 17:03
|
|
Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.