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Drifter posted:I'd actually suggest you buy a cast iron skillet (I don't know what they're called, the long thing that you cook lots of pancakes on) Griddle
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Jan 15, 2017 07:38
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Wilford Cutlery posted:Griddle Good man.  I don't think I've said that word in years.
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Jan 15, 2017 07:44
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Drifter posted:The nuwaves come pretty highly recommended among my circle. I mean, only one person I know owns it, but she loves it. I think hers was a Gold or somesuch. This one here is likely the largest there is. Even so, the heating unit is still only around 9" - and beyond 11" of pan you'll get some moderate to great uneven heating. Since you mention it, does stainless steel in general heat more evenly than cast iron? Might just grab a couple cheaper skillets if so. Look into a griddle cover, too, but I get the feeling that will have the same problem of being unevenly heated  I had bought the 15 incher mostly for bacon, being so long but frankly it's easier to just throw bacon in the oven on a cookie sheet anyway. Bake the bacon, if you like.
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Jan 15, 2017 09:03
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Ciaphas posted:Since you mention it, does stainless steel in general heat more evenly than cast iron? Might just grab a couple cheaper skillets if so. Look into a griddle cover, too, but I get the feeling that will have the same problem of being unevenly heated I think SS has pretty poor heat distribution - the heat shoots straight through. The layered pans with an aluminium / copper core are much better at even and retained heating. Honestly, a 15" pan is too huge, imo. That's HEAVY. I wouldn't go past 12. just cut your bacon in half and lay them out. Or the cookie sheet in the oven, which is probably the best way (but takes longer).
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Jan 15, 2017 10:05
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I started cooking bacon by folding it over 3/4 of the way across, that way only the ends are making contact with the pan, then flip it and do the opposite side. Afterwards, when you lay it out normally, the ends that usually cook slower because they're hanging out or whatever end up finishing at the same time as the middle since you pre started them. It's worked pretty well. Next time I do it I can post a picture, my description was probably not the best.
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Jan 15, 2017 15:32
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Drifter posted:I think SS has pretty poor heat distribution - the heat shoots straight through. The layered pans with an aluminium / copper core are much better at even and retained heating. Fair enough! My original plan was an 8" skillet for things that required a smaller space--like eggs--and a 15" so I'd have room for everything else, so that's what I bought a few weeks ago. Neither plan has panned (ha) out, though; no matter what I do my eggs get stuck to the 8 incher, and as you say the 15 incher is too big and causes the heat distribution problems. Probably donate those to goodwill or similar and pick up a 10-12 incher today. Or put them in a cabinet so I'm ready for the zombie apocalypse, iunno v  v
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Jan 15, 2017 17:28
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Why use a cookie sheet in the oven? I'd you go the oven route, just use the skillet in the oven.
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Jan 16, 2017 02:20
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QuarkMartial posted:Why use a cookie sheet in the oven? I'd you go the oven route, just use the skillet in the oven. with a cookie sheet you can put the bacon on a cooling rack, with thick slices of bread underneath
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Jan 16, 2017 02:23
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Subjunctive posted:with a cookie sheet you can put the bacon on a cooling rack, with thick slices of bread underneath 
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Jan 16, 2017 02:49
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Subjunctive posted:with a cookie sheet you can put the bacon on a cooling rack, with thick slices of bread underneath I.... .... I like the way you think.
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Jan 16, 2017 04:27
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I was doing the cooling rack for cooking but didn't think of catching the grease with bread and now i'm sad 
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Jan 16, 2017 09:07
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You may want to lightly toast the bread first, I put it under the broiler for 15 sec then take it out and put the bacon rack over top.
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Jan 16, 2017 14:14
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Drifter posted:I'd actually suggest you buy a cast iron skillet (I don't know what they're called, the long thing that you cook lots of pancakes on) and lay it across two burners to try and even the heat out. I just put my cast iron pan of bacon in the oven
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Jan 16, 2017 16:00
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ColdPie posted:Ask in general questions or just start a new thread. IMO we have too many megathreads and chat threads and not enough little "here's what I'm doing, what do you think" threads. Took your advice: https://forums.somethingawful.com/showthread.php?threadid=3806056
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Jan 18, 2017 03:11
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One of my hausmates washed and scrubbed my skillet last night.  This is the second time this has happened within 6 months. I had cooked myself a few grilled cheese sandwiches last night, and reoiled my pan. I was even admiring the seasoning I was building back up. I left it out to cool and fell asleep early. Woke up this morning to find it on the stove, with about a 1/16" of oil sitting in it and freshly scrubbed steel visible. I'm running it through the oven a second time right now to try and rebuild the seasoning. Getting really tired of this though. I'll never be able to cook eggs in it at this rate. My last roommate did the same thing, except she had let it soak for a few days. The common factor here is that they all seem to just crank the gas up to high and cook with wreckless abandon. Should I just declare that my skillet is off limits? Again. Or should I try showing them how to properly cook and care for cast iron? Also again.
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Jan 27, 2017 17:18
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Just say "hey, please don't scrub the poo poo out of my pan. You can use it if you do not scrub the poo poo out of it. Wash it like a normal person. Don't scrub the poo poo out of it." Or buy them their own non stick pan and go about your life
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Jan 27, 2017 17:22
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I wash and scrub my cast iron all the time. What did they scrub it with? Properly seasoned cast iron takes a lot of work to scrub off the seasoning.
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Jan 27, 2017 17:23
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A metal scrubber it looks like. I shared the video on the last page with them on Facebook, so hopefully they'll get it.
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Jan 27, 2017 17:29
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Oh poo poo that reminds me I got a chainmail cast iron scrubber for Christmas and haven't used it yet.
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Jan 27, 2017 17:32
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My housekeepers dropped my chainmail scrubber in the kitchen sink disposal and I didn't notice until I turned it on and oh my god that noise was horrific. Spent half an hour digging out the destroyed rings, and now I'm -1 scrubber.
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Jan 27, 2017 21:53
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Sounds like something they should replace.
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Jan 27, 2017 21:56
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I have never seen the reason for a chainmail scrubber. Hot water and a normal sponge cleans everything off it. If you've got a stuck on thing, just boil some water in the pan. Sorry they gently caress up your property, though.
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Jan 27, 2017 23:42
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Drifter posted:I have never seen the reason for a chainmail scrubber. Hot water and a normal sponge cleans everything off it. Sponge gets black. I like to use the chain mail scrubber and THEN the sponge.
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Jan 27, 2017 23:46
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I have a chainmail scrubber, but a soaped steel wool to get the minor crud that a fair boil wont get off works fine for me. All my pans have a minor crud patch. Which is honestly better then I found them, which was 100% crud coverage. I didn't even know mine were Griswold's until after a bit of grinding.
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Jan 27, 2017 23:48
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Once I switched to using kosher salt and a bamboo utensil to scrape out my pan, I've not needed anything stronger. I used to use table salt and a paper towel, which was a mess.
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Jan 28, 2017 00:17
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I primarily use my chain mail scrubber on my Pyrex casserole pans and it has been great. Especially since there are always the tough bits of sauce and cheese that end up burning onto the sides of the pan. Rarely do I need to use it on my cast iron, but it is nice to knock off the tough bits.
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Jan 28, 2017 00:22
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I'm still pretty new to cast iron. This evening I sautéed onion in a bunch of spices including turmeric, which I used to do in stainless pans without issue. After I washed the pan with a scrub sponge and dish detergent, enough to get the food bits out but I didn't go crazy with it. I dried it with a white towel after and it didn't show any staining. However, as I was oiling the pan after my paper towels turned very neon-yellow turmeric colored. I thought that maybe I didn't get all the spice out, so I washed and oiled it again, and it did the same thing. Is there anything I can/should do about this, or is it fine? I just want to avoid making neon-yellow fried eggs the next time I cook with it.
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Feb 8, 2017 02:33
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If I were you I'd cook up a few eggs in bacon grease before you go to bed tonight. Unless you're afraid of neons eggs. Eat the eggs.
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Feb 8, 2017 02:46
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It will go away once you cook enough stuff. Potatoes are a great thing to cook if you want to soak up the remaining turmeric.
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Feb 8, 2017 15:55
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I made some eggs in neon butter, but it didn't affect the eggs and went away after that. Not sure if it was the heat, or just a matter of having enough fat to really dilute it, but it ended up not being a problem. Potatoes is a good idea though. Neon butter was interesting though.
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Feb 8, 2017 17:22
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ExcessBLarg! posted:Neon Butter was interesting though. That was the name of my high school prog-rock jazz fusion band.
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Feb 8, 2017 19:45
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I got my first cast iron pan, from Artisanal Kitchen Supply. It's pre-seasoned, so I started cooking with it right away. I've used it a few times so far, and it worked like a dream. Tonight I cooked sausage in it and burnt lots of crud onto the bottom. My usual cleaning regimen of rubbing the warm pan down with kosher salt and oil did nothing. I tried boiling a little water for a couple minutes to deglaze the pan, which got a lot of fat out, but it also left behind a surface that is very rough/uneven and flakey in parts that I suspect means the seasoning is coming apart. Is my best course of action to just run it through self cleaning and start from scratch?
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Feb 10, 2017 04:47
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You've ruined it. Most compassionate thing to do now is put a single bullet where the handle meets the body, out behind the garden shed. Quickly now, the poor pan is suffering.
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Feb 10, 2017 04:54
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Safety Dance posted:You've ruined it. Most compassionate thing to do now is put a single bullet where the handle meets the body, out behind the garden shed. Quickly now, the poor pan is suffering. https://www.youtube.com/watch?v=a0MKQg3CkkE&t=161s Being in the suburbs, my neighbors and also the police would not be happy. Surely there's a better way?
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Feb 10, 2017 05:37
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Enigma posted:Surely there's a better way? A lot of the pre-seasonings aren't all that great compared to what you can eventually build up to, but even if they are decent, you still need to maintain the pan. Add Oil before you cook anything for a few days, clean it and wipe down with oil afterwards. Seasoning will start to flake away until it's firmly established on there. Mind you, the flaky bits could very well be just burnt remnants of sausage. Fine to consume.As you see flakes just take a metal spatula and scrape away at it until it's smooth and then reseason. EIther way, season is an ongoing process of getting it great and then loving up and then getting it even better and then loving up...It's such an easy maintenance, though. Every time you cook you help make the seasoning stronger. Don't worry about it.
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Feb 10, 2017 06:28
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Drifter posted:Rubbing a pan down with salt and oil to clean it is so freaking wasteful. [...] Why waste all that salt? What  salt is literally the cheapest thing in your kitchen. It's cheaper to use salt and a chainmail square than it is to replace plastic scrubbies. e: also far less wasteful because the ocean is full of salt
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Feb 10, 2017 08:10
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Salt is for seasoning. 
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Feb 10, 2017 08:17
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Drifter posted:Salt is for seasoning. Which is what cast iron needs.
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Feb 10, 2017 13:10
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Honestly the trick seems to be "heat it up enough and it'll fix itself" most neon powders and onion smells and burnt on bits will come off or out the next time you really properly heat it up and rub oil over it. Just keep using it and don't worry.
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Feb 10, 2017 13:14
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Wilford Cutlery posted:Which is what cast iron needs.  Otherwise just use a brush or a sponge.
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Feb 10, 2017 16:55
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