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Wilford Cutlery posted:Merry Christmas, cast iron goons! Can anyone identify what maker and vintage my mom's pan is? Without seeing the rest of the bottom of the pan and the handle -- I believe that is a Lodge pan. If that is the only notch in the heat ring then it is from the 1930's. If there are three notches in the heat ring it is going to be from 1940's. -- Is my best estimate
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Dec 25, 2016 05:17
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Thanks, it has three notches.
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Dec 25, 2016 05:45
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I cooked pita breads for hummus and then roasted asparagus, carrots, and mushrooms in my cast iron skillet as my contribution to Christmas Eve dinner last night. :justcook:
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Dec 25, 2016 17:17
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Santa was good to me 🙂
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Dec 25, 2016 20:11
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So for christmas I've decided to cook some steaks for the first time in a long while. I will be sous viding the steaks for two hours and finishing them with a sear in the cast iron. My idea is to put oil in the CI then wait for it to smoke, toss the steaks in for a minute or so, flip, add a dollop of butter on top while the other side finishes cooking. My question is, what oil is best for searing steak?
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Dec 25, 2016 21:56
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I just use canola because it has a high smoke point (which I nonetheless always exceed).
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Dec 25, 2016 21:57
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Make ghee from butter. You can also buy some premade but it's expensive. It already has the butter solids that will burn removed so it has a very high smoke point and adds a slightly nutty flavor. Smoke point is higher than canola and most every common oil. You can also sear sous vide steaks without oil. my turn in the barrel fucked around with this message at 22:24 on Dec 25, 2016 |
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Dec 25, 2016 22:19
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my turn in the barrel posted:Make ghee from butter. I've seen a few different ways to prepare ghee but never done it, how do you make it?
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Dec 25, 2016 23:29
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Knifegrab posted:I've seen a few different ways to prepare ghee but never done it, how do you make it? http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html
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Dec 26, 2016 00:02
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Ghee is like clarified butter but cooked even more to get all the milk solids and moisture out. In the process the solids brown and add the nutty flavor. And since you are essentially left with just oil it has a higher smoke point as everything that can burn has been removed. http://altonbrown.com/clarified-butter-and-ghee-recipes/ my turn in the barrel fucked around with this message at 01:14 on Dec 26, 2016 |
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Dec 26, 2016 01:11
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I too, was a very good boy this year:  Not sure what make or era specifically it is, but I now have a 12" pan, and an awfully nice one by the look and feel of it, so I'm quite happy.
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Dec 26, 2016 02:04
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I was hoping for one of these bad boys but i guy guess I'll have to wait until my birthday http://www.cabelas.com/product/CAST...AQ&gclsrc=aw.ds
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Dec 26, 2016 02:09
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The Slack Lagoon posted:I was hoping for one of these bad boys but i guy guess I'll have to wait until my birthday Walmart carries them for $86 site to store. They also seasonally stock them in store during the BBQ season and clear them out for $50-$60 at the end of summer.
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Dec 26, 2016 02:50
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Oldsrocket_27 posted:I too, was a very good boy this year: Birmingham Stove & Range Co. from 1930's to early 1950's, Red Mountain series. The Red Mountain series was introduced in 1930, this name was because Birmingham, Alabama has an area known as Red Mountain – it's so rich in iron ore, the rock faces have a reddish hue from the hematite iron ore in the rock. You can go visit the mountain that your pan was made from. They are thicker and heavier than Griswold or Wagner of the same era and tend to be able to handle higher heat without warping. Very nice pans.
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Dec 26, 2016 03:07
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When I sear a steak I've already cooked sous vide in my skillet, I find that the best tasting steaks are the ones that come out after I've set off every smoke alarm in the house. On the other hand, if an alarm doesn't go off, the steak is still usually fine but the sear isn't that great. I've tried a few different oils; is this basically just a Thing That Happens with a good sear, or is there something in technique I can do to ameliorate it? Or am I using too much / too little vegetable oil? I timed out my last one (flatiron, set off the alarm, really delicious) and got about two and a quarter minutes. Ciaphas fucked around with this message at 00:55 on Dec 27, 2016 |
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Dec 27, 2016 00:52
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Try preheating your skillet in the oven if you haven't already. Also, a knob of butter gives a great sweet, nutty flavor to the crust.
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Dec 27, 2016 00:54
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spankmeister posted:Try preheating your skillet in the oven if you haven't already. Also, a knob of butter gives a great sweet, nutty flavor to the crust. Do you put the oil in before preheating? If not, doesn't the room temp oil entering the screaming hot pan cause Problems? Meant to add the knob of butter, forgot 'cos I was doing too much elsewise in the kitchen. Curses.
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Dec 27, 2016 00:56
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Scored some cast iron skillets at an estate sale for basically free (3 for $6). There's this buildup all over the bottom that comes off if i scrape at it with something metal. Is this just old grease that's built up over the years or something else? Seems strange that it'd be all over the bottom. 
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Dec 27, 2016 02:22
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Probably just grime, who ever looks at the bottom?
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Dec 27, 2016 02:31
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I want to give this as a gift, so I'd like to get it looking as nice as possible. Lye and a bunch of scraping should get it off just fine but I was just curious what it was.
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Dec 27, 2016 02:34
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 Finally got to use my 15 inch lodge. One bag of chips, 6 cups of cheese, ground beef, onions, beans, and jalapeños makes for a shitload of nachos.
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Dec 27, 2016 04:52
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Friend posted:
A 15" lodge is massive.
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Dec 27, 2016 05:12
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Finally back home after 20 days away and it's time to make some shakshuka tomorrow.
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Dec 27, 2016 05:15
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Crazyeyes posted:A 15" lodge is massive. I have a 15" and an 8"(?) and it's pretty great to be able to easily do bacon without having to cut or fold or whatever
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Dec 27, 2016 05:16
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Crazyeyes posted:A 15" lodge is massive. It's ridiculous, but I only had a 10" before and searing steaks after sous vide was a pain. I only wish my stove could actually heat this whole thing
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Dec 27, 2016 05:22
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King of all Machines Operate posted:Scored some cast iron skillets at an estate sale for basically free (3 for $6). There's this buildup all over the bottom that comes off if i scrape at it with something metal. Is this just old grease that's built up over the years or something else? Seems strange that it'd be all over the bottom. It's just old seasoning/carbon buildup. Possibly from cooking on a wood stove. You can use it like that or you can strip it and reseason if you want it to look pretty. Or if you want to see who made it. You can sometimes end up with a very expensive pan once you get the crap off. Fwiw thats how the griddle i posted earlier in the thread looked before i stripped it with an oven cleaning cycle. In the old days you would toss your pans into the wood stove every few years and burn all that off and reseason. my turn in the barrel fucked around with this message at 05:59 on Dec 27, 2016 |
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Dec 27, 2016 05:56
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Wilford Cutlery posted:Santa was good to me 🙂 those are a total bitch to clean, fyi
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Dec 27, 2016 17:04
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gently caress IT SEND IT BACK
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Dec 27, 2016 17:09
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qutius posted:those are a total bitch to clean, fyi It's not impossible to clean but it does limit what you can cook in the pan. First get a good seasoning going as that will help to keep things from sticking. Then to clean it after cooking just get the pan hot and throw in a few cups of water to deglaze whatever sticks. Add some more water and bring it to a boil. Dump out the water and scrape whatever didn't come off as it should be loose from the boiling water. Lodge makes scrapers specifically for the grill pans that will make this much easier. Repeat the water boil if needed. Rinse, heat up on burner enough to evaporate any extra water then wipe a light coat of oil on the pan for storage. Link to the scrapers for the Grill pans. https://www.amazon.com/Lodge-SCRAPE...129XEG3JT0CHSBE Biscuit Joiner posted:Birmingham Stove & Range Co. from 1930's to early 1950's, Red Mountain series. The Red Mountain series was introduced in 1930, this name was because Birmingham, Alabama has an area known as Red Mountain – it's so rich in iron ore, the rock faces have a reddish hue from the hematite iron ore in the rock. You can go visit the mountain that your pan was made from. The 2 Made in USA pans I posted are both BS&R. I got both for dirt cheap because they didn't say Lodge, Griswald or Wagner on the bottom but both are really nice pans if you stumble across them. quote:
http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range for more info and to see what marking to look for. It's also worth noting that Lodge also used to mark their pans USA like the Dutch Oven I found for $5. quote:I saw this #8 cast iron dutch oven sitting on the floor with a bunch of vinyl records. It was in the white with a small amount of light surface rust so I assumed it was a Chinese junker that was sold unseasoned and was never used. It also has a weird defect to the lid handle where one base is thicker. Most of the unmarked hardware store stuff was really high quality. As a cook/collector I usually just snag anything that's cheap and is marked USA and have not found a bad pan yet. my turn in the barrel fucked around with this message at 17:33 on Dec 27, 2016 |
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Dec 27, 2016 17:19
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The worst thing to clean is my cast iron muffin pan. poo poo is unbearable.
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Dec 27, 2016 17:35
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Wait do you all run your irons under water to clean em while they're still warm or even hot? I've been waiting until it cools to room temp and scraping all the food crud off is always a slog.
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Dec 27, 2016 18:13
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Ciaphas posted:Wait do you all run your irons under water to clean em while they're still warm or even hot? I've been waiting until it cools to room temp and scraping all the food crud off is always a slog. Easiest thing to do is dump in water while it's still scorching hot and boil off/scrape away the gunk, then wash as normal.
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Dec 27, 2016 18:15
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Ciaphas posted:I've been waiting until it cools to room temp and scraping all the food crud off is always a slog. Yeah, that is what I used to do and it was bad. Flash Gordon Ramsay posted:Easiest thing to do is dump in water while it's still scorching hot and boil off/scrape away the gunk, then wash as normal. This is what I do now and it is good.
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Dec 27, 2016 18:17
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One caveat on dumping water into a screaming hot pan: Doing so tends to aerosolize the fat in the pan, which may then ignite if your burner is on. May only be a risk with gas burners, but it happened to me twice and the flash fire was enough to melt the blades inside my exhaust fan.
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Dec 27, 2016 18:54
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I wait for the pan to be cool enough handled with bare hands, but still hot. I guess I'd be afraid of cracking the pan from the temperature shock, but maybe that's not really an issue.
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Dec 27, 2016 19:07
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It's no different than deglazing. I would avoid dunking the whole pan in water, but pouring in a cup or so isn't gonna hurt it.
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Dec 27, 2016 19:13
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my turn in the barrel posted:Lodge makes scrapers specifically for the grill pans that will make this much easier. I have these but it can still be a pain in the butt to clean them. But I only use the grill pans for 2 things: steaks small enough to fit in them and vegetables that I want grill marks on
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Dec 27, 2016 19:15
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Someone got me one of those lodge scrapers with the teeth a few years back. It has different spacings on each side depending on what pan you have. I have two different Lodge grill pans, and none of the teeth fit either pan. The scraper is a bad joke on their part.
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Dec 27, 2016 19:17
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Whoever posted about using kosher salt as an abrasive while cleaning was spot on. Just using a sponge and some salt I haven't had really anything stick.
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Dec 27, 2016 19:22
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Flash Gordon Ramsay posted:One caveat on dumping water into a screaming hot pan: Doing so tends to aerosolize the fat in the pan, which may then ignite if your burner is on. May only be a risk with gas burners, but it happened to me twice and the flash fire was enough to melt the blades inside my exhaust fan. I once set fire to my stove hood that way, the filter hadn't been cleaned in a while and was full of grease.
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Dec 27, 2016 19:27
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