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Enameled can get chipped and I don't think they can get as hot as bare
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Dec 5, 2016 18:26
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The Slack Lagoon posted:Enameled can get chipped and I don't think they can get as hot as bare 500F seems like it's enough for what I'd be using it for. I'm worried about acidic contents stripping the seasoning over a long braise.
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Dec 5, 2016 18:31
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Enameled is perfect for making tomato sauces etc. Although I have a plain cast iron dutch oven and I cook acidic sauces in it all the dam time.
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Dec 5, 2016 18:42
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Do the Lodge bare-iron dutch ovens have the same rounded interior corners as the enamelled ones? It looks like they're sharper, and would be more annoying to clean (and re-season), but I can't tell exactly from the photos I can find on the web.
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Dec 5, 2016 18:47
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My lodge Dutch oven only gets used for frying. I use an enameled one 99% of the time. The corners are rounded on the lodge
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Dec 5, 2016 20:15
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My rule of thumb: bare iron for frying meats and things, enameled if there's a sauce. Haven't bothered to get a bare iron dutch oven because there's always a sauce when I cook in one, and I don't want to leach all the seasoning into it. Seems like it would affect the flavor and require reseasoning. That's been my experience with sauce in bare iron pans, anyway. I've only known about enameled cast iron for a couple of years now, and before that I'd have happily used a bare iron dutch oven if I'd had one, just takes a little more maintenance. You can't go really wrong either way.
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Dec 5, 2016 21:18
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Could someone kindly link the cheapest tool I could get away with buying that is capable of actually grinding a new lodge's surface flat? I'd like to mod a lodge as a christmas gift. Right now I only have a dremmel and I somehow doubt it'd be the most reasonable option. Thanks!
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Dec 7, 2016 00:53
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Same Great Paste posted:Could someone kindly link the cheapest tool I could get away with buying that is capable of actually grinding a new lodge's surface flat? I'd like to mod a lodge as a christmas gift. Dremel with a nice broad polishing wheel bit works fine, follow it up with some fine sandpaper. That or a palm sander. Wear goggles and a mask though! Wish I had the cast-iron selfie I took after refinishing mine, I looked like Anakin after the pod-race. Suspect Bucket fucked around with this message at 01:29 on Dec 7, 2016 |
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Dec 7, 2016 01:26
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You want an angle grinder and you can probably find one used for under 20 bucks or new at harbor freight for 15-25 depending on model and if it's on sale. dremel will take forever to smooth it out.
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Dec 7, 2016 21:49
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Speaking of enameled Dutch ovens, are le crueset superior in any way or are people just paying top dollar for the name and fancy colors? My hunch is it's the latter.
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Dec 8, 2016 17:41
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lifts cats over head posted:Speaking of enameled Dutch ovens, are le crueset superior in any way or are people just paying top dollar for the name and fancy colors? My hunch is it's the latter. The enameling on a staub or le crueset are much better. On the cheaper ones they will start cracking and flaking off after a couple years of use. If you treat a nice one well it will last a lifetime.
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Dec 8, 2016 17:44
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Depends on what you use it for. Lot of bread making? The Le Crueset will be worth it. Just braises? doesn't matter. Their enamel is generally better quality as well as the lid handles.
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Dec 8, 2016 17:45
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I have only used bare iron dutch ovens. I think I posted pics of some of them in the thread. I have used them for everything with no issue. If you have weak/lovely seasoning it can be damaged by long cook times using wine or tomatoes in the sauce. Worst case you will need to reseason the inside if you strip it. I don't think I've had issues that I can recall but I do the 7 layers of flax seasoning as previously discussed.
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Dec 8, 2016 22:15
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I want to reseason this, but I'm not sure how far I have to go to strip it. Will steel wool suffice, or do I need to self-clean or find the right attachment for my dremel somewhere in the basement? It's slightly rough, and different parts are slipperier than others, but nothing too bad.
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Dec 10, 2016 15:45
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Subjunctive posted:I want to reseason this, but I'm not sure how far I have to go to strip it. Will steel wool suffice, or do I need to self-clean or find the right attachment for my dremel somewhere in the basement? It's slightly rough, and different parts are slipperier than others, but nothing too bad. I'm not a cast irontologist or anything, but when I had to rehab my skillet that looked like that I used copper wool. My reasoning was that it doesn't shed fibers, and is rougher and sturdier than steel wool. It was the kind that looks like a scouring pad made of coiled copper wire. It turned out pretty well, but I was just taking off old seasoning and some surface rust.
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Dec 10, 2016 15:55
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hogmartin posted:I'm not a cast irontologist or anything, but when I had to rehab my skillet that looked like that I used copper wool. My reasoning was that it doesn't shed fibers, and is rougher and sturdier than steel wool. It was the kind that looks like a scouring pad made of coiled copper wire. It turned out pretty well, but I was just taking off old seasoning and some surface rust. I have one of those!
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Dec 10, 2016 16:04
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hogmartin posted:I'm not a cast irontologist or anything, but when I had to rehab my skillet that looked like that I used copper wool. My reasoning was that it doesn't shed fibers, and is rougher and sturdier than steel wool. It was the kind that looks like a scouring pad made of coiled copper wire. It turned out pretty well, but I was just taking off old seasoning and some surface rust. Chore boy
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Dec 11, 2016 00:03
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Subjunctive posted:I want to reseason this, but I'm not sure how far I have to go to strip it. Will steel wool suffice, or do I need to self-clean or find the right attachment for my dremel somewhere in the basement? It's slightly rough, and different parts are slipperier than others, but nothing too bad. I... wouldn't even reseason that. Hit the grody bits with some rock salt and a towel, and wash it with soap and water, then put some oil on it and call it good. Why do you want to strip it?
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Dec 11, 2016 01:07
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Agreed, that definitely doesn't look like it needs to be stripped and re-seasoned. Just clean it up real nice oil it up a bit and it looks like it'd be ready to go.
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Dec 11, 2016 01:22
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Hmm, OK. I'm not getting that nonstick experience I was hoping for when searing stuff, and it's not uniformly smooth. But maybe I should just kosher-towel until it's smooth and go a couple of rounds with flaxseed oil?
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Dec 11, 2016 03:58
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I did a seasoning (500 degrees for an hour) on my pan with flax oil that had accidentally been left unrefrigerated overnight. There's no risk to this in terms of food safety of stuff cooked in the pan, is there? Also, after running the cycle using the cooks illustrated guide I'm noticing chipping of the seasoning around the sides of the pan. Anything that can remedy this aside from a full stripping? 
Dacap fucked around with this message at 23:24 on Dec 11, 2016 |
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Dec 11, 2016 22:43
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Grinding pans really is simple, anyone thinking of trying it just go for it. Bought a cheap b&d angle grinder from amazon. Started my first pan with a standard metal grinding wheel - worked great but not happy with the ridges it was leaving (maybe I have poo poo technique). Finished that pan with a 50 grit grinding and polishing wheel. Results were everything I could possibly want. Tried a second pan just with the latter, and it did a great job of smoothing the peaks but it'd take a long rear end time to get all the little divots. So I figured gently caress it it's mostly smooth and seasoing will fill the divots. Pros / cons the second pan ended up more uniformly flat since less material was taken off with an unskilled handtool, but if you want a mirror surface you'll probably want to start with the serious business wheel. They're both oven-seasoning now. If they turn out wildly unexpectedly I'll edit. Otherwise grind baby grind - and thanks for all the tips. And yes my wife did get a kick out of the coalminer look.
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Dec 12, 2016 02:58
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Reporting in to say that sunflower oil is an excellent substitute of flaxseed if you can't find any of the latter locally. I have a pretty uniform texture on the pan. It does surprisingly well with steak searing. Even more shocking, the seasoning is strong enough to prevent rust if I have the pan remain wet for extended periods, and its handled the occasional acidic cooking ingredients like a champ. I haven't done the coarse salt cleaning routine unless I really screw up, but 99% of the time a wipe down suffices. I'm a believer now.
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Dec 12, 2016 04:49
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Dali Parton posted:Reporting in to say that sunflower oil is an excellent substitute of flaxseed if you can't find any of the latter locally. I have a pretty uniform texture on the pan. It does surprisingly well with steak searing. Even more shocking, the seasoning is strong enough to prevent rust if I have the pan remain wet for extended periods, and its handled the occasional acidic cooking ingredients like a champ. I haven't done the coarse salt cleaning routine unless I really screw up, but 99% of the time a wipe down suffices. Oddly enough I found large bottles of sunflower oil at my local walmart. Never thought to look there and have paid twice as much for way less oil elsewhere. Once I run out of flax I'm just going to use sunflower as I didn't really see that much difference between the 2 compared to other oils.
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Dec 12, 2016 07:29
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If you're gonna take an angle grinder to a pan, use a flap wheel instead of a grinding wheel. instead of  A grinding wheel is for moving a _lot_ of metal, while a flap wheel is great for smoothing out surfaces and taking off coatings. For the love of god, don't use a cutoff wheel.
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Dec 12, 2016 19:46
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Help I'm addicted to seasoning my pan. But now I'm annoyed that it's not perfectly smooth and I'm thinking about stripping it send help (and flaxseed oil).
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Dec 12, 2016 23:39
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Why cook anything when you can repeatedly burn oil in your oven???
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Dec 13, 2016 00:19
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As a former burning oil addict I can say that there is a light at the end of the tunnel
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Dec 13, 2016 00:28
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Does it shine off the mirror finish on your pan?
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Dec 13, 2016 00:39
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Subjunctive posted:Is there any reason to prefer a bare dutch oven over an enamelled one?
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Dec 13, 2016 05:46
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I bought my brother a Lodge cast iron pan on Amazon since it was like $20. It arrives and it's a 10" model and not 12". That's what I get for drunk Amazon Christmas shopping. Will he be fine? I have a 12" Griswold that was our Grandmothers, the only downside to this 10" pan is it might not fit a 5lb chicken or 2lbs of bacon.
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Dec 14, 2016 15:54
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I think I use a 10 inch pan and it's big enough for most things
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Dec 14, 2016 16:22
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Made a shepherd's pie in my cast iron last night, it's quickly becoming one of my top 5 things to make in it. Sorry about the poor quality photo.. but bonus baby footage! \/\/\/ - Sadly my wife is lactose intolerant, otherwise yes there would be a ton of cheese. Fork thingy is a good idea though, when I make it smooth like that it makes this weird skin, I'm not sure how I didn't think of using a fork earlier McSpankWich fucked around with this message at 17:22 on Dec 14, 2016 |
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Dec 14, 2016 16:40
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You should use a fork to scrape some texture on the top of that potato so it goes golden brown and crispy. Then add cheese. Lots of cheese.
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Dec 14, 2016 17:15
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I took a stab at Ducasse steak in my Lodge heat treated pan.        The taste was really good but I don't think I had a thick enough steak or I needed to scale back to time as it was overcooked in the middle. I also didn't plan on cooking it this way and let it warm up to room temp before deciding it was way too cold to grill outside. Having never done it I just followed the recipe I found online and did 10 minutes a side. If I do it again I would leave the steak chilled and do 7 minutes a side.
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Dec 15, 2016 11:49
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my turn in the barrel posted:
Sad, but it happens. That's why we experiment! TRY AGAIN
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Dec 15, 2016 16:24
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That looks like every steak anyone ever cooked using the Ducasse method. There's a reason it became a running joke in this forum. Everyone who tried it ruined their steak. You need a 3 inch thick piece of meat if you're gonna attempt it.
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Dec 15, 2016 16:35
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I think the camera just didn't capture red.
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Dec 15, 2016 17:02
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Flash Gordon Ramsay posted:That looks like every steak anyone ever cooked using the Ducasse method. There's a reason it became a running joke in this forum. Everyone who tried it ruined their steak. You need a 3 inch thick piece of meat if you're gonna attempt it. and now that so many of us have sous vizzle machines there's really no reason to bother
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Dec 15, 2016 17:25
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I finished seasoning my pan, but there's still a rough patch about the size of my thumb that I'm pretty sure stuff is going to stick to. Anything to be code but steel wool/copper scrubber it away and repeat the process?
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Dec 15, 2016 17:38
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