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Drifter posted:If this is you, then absolutely you are right. Ah, the famous stoney propelledillo.
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Feb 10, 2017 17:16
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Thanks for the replies, everyone. I'll be frying up some homemade fish sticks tonight (Alton Brown's new book is really good) and will just ignore the pan's current sad state.
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Feb 10, 2017 17:56
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If anyone is into the vintage cast iron, with its awesome non-pitted smooth surfaces, check this article out. It's a fantastic read about what it takes to make this stuff: https://food52.com/blog/18897-an-all-american-cast-iron-skillet-made-the-vintage-way There's a new company called Smithey that's making vintage style cast iron, but it's all brand new. It features a glass-like smooth surface, not the rough kind like a Lodge. The Food52 article does a great job explaining what's going on. There's also a fantastic link to Staub, and their fabrication process, if you're into the Staub French style cast iron enamel cookware. Smithey http://smitheyironware.com/ Lodge pans have been my go to for over a decade. Staub is also my favorite - they make sure awesome stuff. But I'm totally getting a 12" Smithey! 
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Feb 11, 2017 08:35
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There's also Field doing that now. I have one of theirs and it's pretty great.
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Feb 11, 2017 14:29
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Nettle Soup posted:Just keep using it and don't worry. New thread title.
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Feb 11, 2017 16:47
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Cooked shakshuka the other night. RIP my seasoning. Every time I wipe it with a paper towel, more black flakes come off 
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Feb 11, 2017 18:44
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Friend posted:Cooked shakshuka the other night. RIP my seasoning. Every time I wipe it with a paper towel, more black flakes come off If your seasoning flakes off after a few hours of tomato sauce it was really poo poo seasoning to begin with.
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Feb 11, 2017 19:44
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Friend posted:Cooked shakshuka the other night. RIP my seasoning. Every time I wipe it with a paper towel, more black flakes come off Seasoning that flakes off is, in my experience, a result of applying the seasoning too thickly (too thick for a single layer). Wipe the fat onto a warm skillet, then wipe it all off. You should not be able to see any depth to the fat that remains on there, it should just have a sheen from it.
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Feb 11, 2017 21:38
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Friend posted:Cooked shakshuka the other night. RIP my seasoning. Every time I wipe it with a paper towel, more black flakes come off You fool! You shakshuka'd too hard! (throw it in a fire, that will fix everything)
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Feb 12, 2017 03:44
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I got a six-inch cast iron hand-me-down when I moved out from my folks' place. I love it more than I thought I'd love such a small pan; it's great for apartment living. I can still do up to four eggs in it, and it's the perfect size for cornbread. That said, I want something bigger for bigger jobs. I'm thinking a 10 or 12-inch skillet, maybe also a dutch oven. I didn't see anything on buying in the OP. So beside the obvious "idk check your local thrift/antiques store?", any advice on buying cast iron, either vintage or new? (preferrably used, I'm not made of money). Part of the problem is I'm in the SF bay area so thrift stores are almost exclusively clothes rather than housewares, and what's there is very, very picked over.
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Feb 12, 2017 09:55
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What kind of pan is the one you have now? Amazon has a 10.25 inch Lodge skillet for $16 https://www.amazon.com/Lodge-L8SK3-Skillet-Pre-Seasoned-10-25-inch/dp/B00006JSUA I really prefer older pans. The finish on them is usually much smoother, new Lodge pans have a fairly rough texture. If you use the pan enough the seasoning will eventually get thick enough to smooth out roughness so it's really not much of an issue. For buying older pans I look at yard sales, flea markets and Craigslist. You could try putting a wanted ad on Craigslist. Ebay is usually way overpriced. Ask your elderly neighbors and other family, sometimes the pans get to be too heavy for them to use so they sit in a cabinet.
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Feb 12, 2017 10:45
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Sometimes I wish my 10" was a 12," but then I pick up a 12" in the store and I'm like oh right. I do need a Dutch oven though, for some reason I don't have one. Enameled is the way to go, right? There's not really any reason for the unfinished at this point is there?
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Feb 12, 2017 15:44
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McSpankWich posted:Sometimes I wish my 10" was a 12," but then I pick up a 12" in the store and I'm like oh right. Cast Iron Megathread: Sometimes I wish my 10" was a 12" McSpankWich posted:I do need a Dutch oven though, for some reason I don't have one. Enameled is the way to go, right? There's not really any reason for the unfinished at this point is there? It's a bit twitchier to use an enameled Dutch oven on a campfire, and you can get a better sear on meat with a bare iron version.
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Feb 12, 2017 15:50
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McSpankWich posted:Sometimes I wish my 10" was a 12," but then I pick up a 12" in the store and I'm like oh right. You'll want bare iron with the feet if you intend to use it while camping. Otherwise yeah, enameled for home use.
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Feb 12, 2017 16:33
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ColdPie posted:You'll want bare iron with the feet if you intend to use it while camping. Otherwise yeah, enameled for home use. Bare iron ones also usually have a flat lid with a rim so you can put coals on the top; enameled ones usually have a domed lid. Like you said though, that's only relevant if you're going to use it in a campfire.
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Feb 12, 2017 16:46
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Flash Gordon Ramsay posted:Seasoning that flakes off is, in my experience, a result of applying the seasoning too thickly (too thick for a single layer). Wipe the fat onto a warm skillet, then wipe it all off. You should not be able to see any depth to the fat that remains on there, it should just have a sheen from it. Just to chime in here. My wife got a 6" for Xmas - I ground it smooth and did the standard oven-bake seasoning. She had read about how well Flax polymerized so was excited to use that. First or second usage, nearly a third of it just sheeted off. Which is what led me this page/quote from serious eats. http://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html posted:* For the record, we've found that the often-suggested flaxseed oil produces a fast layer of seasoning, but it has a tendency to flake off with use. We don't recommend it. Have since reseasoned with canola, no issues so far. Just an anecdote / I'm no expert. E: Note that both times I baked it, I did so upside down. So if my issue was too much oil ... not quite sure how that'd happen. Same Great Paste fucked around with this message at 01:10 on Feb 13, 2017 |
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Feb 13, 2017 01:07
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Same Great Paste posted:Just to chime in here. My wife got a 6" for Xmas - I ground it smooth and did the standard oven-bake seasoning. She had read about how well Flax polymerized so was excited to use that. First or second usage, nearly a third of it just sheeted off. Which is what led me this page/quote from serious eats. My experience with the flax seed oil method was similar. I did three layers, it looked great, and then started flaking off right away. I tried a couple different methods after that, before finding the Field Skillet recommended method, which I've been using with grape seed oil with good results: https://youtu.be/j6Tz3HnnCFs
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Feb 13, 2017 17:25
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I have a grape seed spray and a coconut oil spray that both work great for making and maintaining seasonings. I learned the "light but many layers" seasoning technique after the 'puddles of coconut' thing didnt work out. It's like painting a room of your house. Light layers, sand between coats.
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Feb 14, 2017 19:15
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I was going through my pans thinking about selling some of them, especially the 15'' Lodge skillet that is way to big for both my oven and single induction cooktop along with a few smaller skillets that I have duplicates of. I looked up shipping costs and decided it probably wasn't worth bothering with. While I had them all out I had to re-season a few due to a little rust, it gets pretty humid here in the summer. I decided to take some (bad) pictures of the differences in the finish of the pans. First, one of my favorite skillets, Vollrath 6 inch, 1930-1940s. I paid $4 for it.  It has some pitting on it but nice and smooth overall.  ------------------------------------------------------------- Lodge 8 inch, new-ish, I paid $6 for this one.  Very rough pebbly cooking surface.  ------------------------------------------------------------- Lodge 6 inch, New-ish. Also paid $4 for this one.  Same rough finish as the last one. Paid $4 for it.   ------------------------------------------------------------- Generic "Made In Taiwan" 8 inch, Early 1970's. I don't remember where or how I got this one. I wouldn't have bought it.  Poorly machined fairly rough finish.  ------------------------------------------------------------- Lodge 10 inch with a three notch heat ring. Given to my mother as a wedding gift in the late 1970's. She gave it to me about ten years ago. My first cast iron pan and I still use a few times a week.  Nice and smooth   Edit: fixed a picture, added sizes Biscuit Joiner fucked around with this message at 08:20 on Feb 18, 2017 |
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Feb 18, 2017 05:45
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That's some HD iron right there. You've got some good ones in there. I really disliked the rough surfaced iron. It's so bad.
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Feb 18, 2017 07:47
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god drat, is that what all new cast iron looks like? appreciation for my hand-me-down pan just spiked
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Feb 18, 2017 14:19
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 Stop complaining about Lodge's pebbly surface, everyone. If you cook with it enough all the bumps get submerged in seasoning
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Feb 24, 2017 08:40
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Can confirm. Just cook, fuckos. 
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Feb 24, 2017 13:29
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Neither of those are the mirror finish of cast iron of yore. Or cast iron that's been angle grinded to a mirror finish. I"m not saying it's necessary, but I like it and don't mind taking the time to do it to my pans.
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Feb 24, 2017 14:03
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This thread is just going back and forth about pebbly finishes, complicated seasoning technique, then rubber banding right back to 'IDGAF cook bacon'. To soothe thread nerves and hypertension brought on by too much bacon, let's take another look at my adorable hammer finish no-name 1. Which is such a cute little thing and it soothes me just to look at. Mobile posting so have the imgur gallery https://imgur.com/gallery/81aMS
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Feb 24, 2017 15:26
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Let's say I wanted to have Cast Iron Aspergers and grind a new pan to an old-fashioned finish. What would that entail? What was the original process that was used on old iron? Is there something different that hobbyists do today?
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Feb 24, 2017 18:04
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I've got flaking finish, so I might redo a base seasoning with grape seed instead of flax.
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Feb 24, 2017 18:11
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Subjunctive posted:I've got flaking finish, so I might redo a base seasoning with grape seed instead of flax. I have never used it but it has a similar Iodine number to sunflower oil so it should work about the same. Flaking usually is from putting the oil on too thick. Make sure you preheat the pan to 200F before applying oil so the excess runs off easily. It can also flake if you get the pan SUPER hot by leaving it on a burner empty for a while but you'd know if that's what happened.
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Feb 24, 2017 20:10
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my turn in the barrel posted:I have never used it but it has a similar Iodine number to sunflower oil so it should work about the same. I've been trying to season just by cooking, but I scrub it out and then dry/heat/lightly oil. It's plausibly below 200 at that point, I'll check it with the IR thermo next time
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Feb 24, 2017 20:51
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OMGVBFLOL posted:Let's say I wanted to have Cast Iron Aspergers and grind a new pan to an old-fashioned finish. What would that entail? What was the original process that was used on old iron? Is there something different that hobbyists do today? I think most people are using an angle grinder with a sanding wheel on it. Something like this. I would definitely start with something less abrasive, 200 grit maybe. 80 grit on an angle grinder will remove a lot of material very fast. A random orbital sander would probably be a better choice. It would take a little longer but have much less chance of making a mistake by removing too much material in one area. I see them in pawn shops for $10 all the time. I believe older pans were machined smooth in a lathe of a mill. The Generic "Made In Taiwan" 8 inch pan that I posted a picture of looks like it was put in a lathe and poorly finished.
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Feb 24, 2017 21:13
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Subjunctive posted:I've been trying to season just by cooking, but I scrub it out and then dry/heat/lightly oil. It's plausibly below 200 at that point, I'll check it with the IR thermo next time That won't really form seasoning that well. You need to get the oil hot enough to polymerize. Just past it's smoke point around 500-550F. Pretend that you are baking on paint. Too little heat and it never actually dries out and stays tacky inside and can peel off. Thin enough and hot enough and it bonds and forms a nice base layer.
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Feb 25, 2017 08:01
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my turn in the barrel posted:That won't really form seasoning that well. You need to get the oil hot enough to polymerize. Just past it's smoke point around 500-550F. So how does that work with "just cook"? Unless I'm searing something, my pan doesn't get above 500F. Seasoning now I'm doing 2 hours at 525F then cooling to 200 to reapply.
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Feb 25, 2017 18:58
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Subjunctive posted:So how does that work with "just cook"? Unless I'm searing something, my pan doesn't get above 500F. In my experience it really doesn't work that well. That's why I recommend people do the multiple step flax/sunflower seasoning I have posted about in this thread to get a good base coat. And if you blow too far past 500F and get up to 700-800 all the seasoning will burn off so while you can season on the stovetop it's easier to do it in the oven. Also depending on your oven 525 my not be quite hot enough. Most instructions say as hot as your oven will go which is usually in the 500-550 range. I have tried seasoning things with flax at 500F and it never set until I bumped it up to 550F. Though with oils with a lower smoke point you might get away with 500F.
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Feb 25, 2017 19:15
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My oven goes to 525, then broil. Do I want convection, btw? I'm doing flaxseed for a few coats, then I'll do grapeseed to finish I think.
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Feb 25, 2017 19:19
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Subjunctive posted:My oven goes to 525, then broil. Do I want convection, btw? see if it goes hotter with convection turned off. My oven does this wacky thing where it adjusts the convection temps down which means if you want 350 convection you need to set it at 400F and it actually sets it at 350F. And for seasoning there is no point in using convection as the pan is a giant heat sync and will come up to temp pretty evenly after an hour or 2. Broiler would probably just burn the seasoning off in spots and not set it in others.
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Feb 25, 2017 19:37
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Subjunctive posted:So how does that work with "just cook"? Unless I'm searing something, my pan doesn't get above 500F. Either leave the factory seasoning on if it's supplied, or season properly once in the oven. Then Just Cook. Each time you're done cooking, clean it gently, avoid scrubbing and heavy soaping. You may have some bits left stuck on there. Who cares. Then dry it and rub it with a paper towel with some canola oil on it to get a super thin layer of oil on the cooking surface. Put it on the burner on High until it just starts to smoke. Take it off. Let it cool. Put it away. Repeat until it's smooth and gorgeous in a few years/decades.
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Feb 25, 2017 20:06
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my turn in the barrel posted:see if it goes hotter with convection turned off. I haven't been using convection, so I'll keep not using convection. I thought broiling on the bottom rack upside down might work, I admit. I'll check it with the thermometer on the next pass. ColdPie posted:Either leave the factory seasoning on if it's supplied, or season properly once in the oven. Then Just Cook. Each time you're done cooking, clean it gently, avoid scrubbing and heavy soaping. You may have some bits left stuck on there. Who cares. Then dry it and rub it with a paper towel with some canola oil on it to get a super thin layer of oil on the cooking surface. Put it on the burner on High until it just starts to smoke. Take it off. Let it cool. Put it away. Repeat until it's smooth and gorgeous in a few years/decades. I was getting annoyed with things sticking to the rough spots that developed where things burned on, so I might have been overscrubbing. I don't wanna wait years. 
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Feb 25, 2017 21:04
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Subjunctive posted:I was getting annoyed with things sticking to the rough spots that developed where things burned on, so I might have been overscrubbing. Maybe, maybe not. The next few days/weeks try cooking with a little more oil in the pan. Before that, take a ... gently caress, metal cotton? what do you call that stuff? ... and with light-medium pressure scrub the entire pan, with a little more pressure on the rough patch until it's smoother. If you still have burned on patches after cooking, boil water in the pan first before scrubbing the gently caress out of it when you clean. it'll help soften up whatever's burned on. If that rough patch you're talking about is actually really burned on, just get it smooth (don't bother removing it) and let it become part of the season. Drifter fucked around with this message at 21:51 on Feb 25, 2017 |
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Feb 25, 2017 21:49
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Steel wool? That's what I've been using, yeah. Oh well.
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Feb 25, 2017 22:58
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Subjunctive posted:Steel wool? That's what I've been using, yeah. Oh well. Oky, but don't ever use steel wool while you're cleaning. It's mainly for patch repair jobs. You may have said that earlier, but it's just important to reiterate. I'll use a normal sponge or a plastic bristle dish brush for normal cleaning, or simmer water and lightly scrape it with a metal spatula, or harder with a wooden one.
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Feb 25, 2017 23:30
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