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I just call em brillo pads. They make brass or copper ones that are less harsh than steel wool.
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Feb 26, 2017 00:11
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| # ? Apr 28, 2024 23:26 |
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I used a copper scrubbing pad to rehab a Lodge pan that had been in a box in a basement and had picked up a lot of surface rust. The reasoning was that steel wool is... well, wooly, and every little particle that came off would be a seed point for more rust if the pan weren't perfectly cleaned. Copper scrubber pads have coils of wider copper ribbon instead of little thin strands, so it would have a better scouring action and wouldn't leave any debris behind. That was the thinking anyhow, and it turned out well enough. The pan is still in use 3-5 times per week 4 years later. I wouldn't use it for routine cleaning though, that's mostly just a wipe-out with paper towel while it's still hot, maybe an occasional splash of water before wiping once in a while.
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Feb 26, 2017 00:31
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Yeah mine never needs more than minor maintenance so I rarely use anything more harsh than a dish rag and water.
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Feb 26, 2017 01:14
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i don't use water at all, but then I mostly use it for eggs and cornbread
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Feb 26, 2017 01:16
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I make a lot of hash in it so there are bits of onion and other veggies stuck to it sometimes. I need to make a pizza in there soon.
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Feb 26, 2017 04:10
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Tezcatlipoca posted:I make a lot of hash in it so there are bits of onion and other veggies stuck to it sometimes. I need to make a pizza in there soon. That's what I use the water for, when some bits get stuck. Just a cupped handful tossed in while it's hot loosens everything up pretty well, wipe it out with a paper towel, and the residual heat dries it almost immediately.
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Feb 26, 2017 16:36
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The "just cook" mentality is acceptance of the fact that seasoning is an ongoing process, not an end state. You can spend a lot of effort to season your cast iron, and it will look pretty and can cook eggs right up until you get something seriously stuck and have to take off a patch of seasoning to get it clean, or it spontaneously decides to flake off, or whatever. Your seasoning is an ever changing and evolving thing, and will vary from day to day, meal to meal, phase of Venus to phase of Venus, and sometimes you're just going to have to reach for the nonstick pan, or do like your ancestors did and fry that egg in a shitload of fat. Just breathe, and accept it. One day you will despair so much you lob the thing across the yard and swear to buy teflon forevermore, one day you will see the shine of a completely accidental perfect layer of seasoning and weep. The only answer to either situation is to cook more bacon and understand that this too shall pass.
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Feb 27, 2017 08:28
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To reinforce this point, last night I made red wine braised short ribs, and one of the steps is to combine tomato paste with pulverized veggies and red wine and let it reduce, I did this in my cast iron (because I had seared the short ribs in there first). I expected my seasoning to be sloughing off in huge sheets when I was done, but I didn't lose any. I haven't really done any special treatment or seasoning since the initial, and have just been cooking on it for about a year or so. Way stronger than I thought it would be. \/\/\/ - While my original seasoning was not flax, all of the post-cook oiljobs have been flax, so maybe that's it McSpankWich fucked around with this message at 18:50 on Feb 27, 2017 |
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Feb 27, 2017 13:21
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But doing it right the first time offers some impressive results and sets you up for a much better chance of not having issues even if you are hard on the pan. Cooks illustrated tested Flax vs Veg oil by putting the pans in the dishwasher. https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron
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Feb 27, 2017 14:35
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Supermarkets are catching on here, I bought a piece of pork shoulder that has been SV'd for 48hrs. All you need to do is heat it up and pull the meat for a sv pp sandwich.
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Feb 27, 2017 19:27
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rndmnmbr posted:and sometimes you're just going to have to reach for the nonstick pan, or do like your ancestors did and fry that egg in a shitload of fat. But for actual fried eggs is it an issue? I've done them on pans after a single oven-seasoning pass with just half a tablespoon of butter (which is also what I use on Teflon pans), and they've come out fine. I mean, you need a sufficiently-hot pan and you have to let them fry a bit, sure. Putting eggs on cold is a disaster, but the same is true for any worn "non-stick" pan too. If your pan is in a sad state (rust spots, stripped seasoning, etc.) do a once-over in the oven and it's good as "new". my turn in the barrel posted:Cooks illustrated tested Flax vs Veg oil by putting the pans in the dishwasher. Folks report that flaxseed pans flake and don't hold up. Whether they do or don't, vegetable-oil/shortening-seasoned pans are a known quantity and well understood. Flax is fine to try if you want, but the evidence that it's better in the long-run is anecdotal.
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Feb 27, 2017 19:37
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my turn in the barrel posted:Cooks illustrated tested Flax vs Veg oil by putting the pans in the dishwasher. I'm imagining someone not getting the memo about this test, seeing the pans approach the dishwasher, and just being absolutely horrified. They thought they worked for a good, respectable company with fine, educated people, people who would never do such a thing. Their entire world view just shattering, like a middle school girl watching PETA euthanize a crate of puppies and kittens.
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Feb 27, 2017 20:49
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in my experience that level of histronics is the exclusive domain of hobbyists professionals would be more likely to actively try to trick each other into ruining poo poo in the dishwasher
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Feb 27, 2017 21:21
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Houses burn down when exposed to fire. 0/0 would not live in house.
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Feb 28, 2017 02:31
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“Brought product to surface of Mars. It stopped working. 0/10.”
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Mar 1, 2017 13:23
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OMGVBFLOL posted:in my experience that level of histronics is the exclusive domain of hobbyists Or hand them paper towels that have detergent built into the paper. They are great for cleaning countertops and not much else.
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Mar 3, 2017 02:55
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Cast iron goons (I know there are several of you!), this is my roommate's Dutch oven. I got him the trivet insert for Christmas, however I think he's given up on this as a lost cause. How would he (or I) go about cleaning this thing and restoring it to working order? If it helps, I do have the Lodge scrubbing brush:  I also have a chain mail square.
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Mar 3, 2017 03:24
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Wash it with soap and hot water and the brush and chain mail then report back. For now it just looks like a skillet someone didn't bother washing.
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Mar 3, 2017 04:00
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Yeah, and if you're scrubbing hard, just let some water simmer in there for an hour or two. Wash it again after that. It doesn't look bad, just dirty.
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Mar 3, 2017 04:26
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I did as FGR advised and now it looks like this: Let water simmer in it, are you sure? I'm a little gun-shy of long exposure to water, don't want to rust something that isn't mine.
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Mar 3, 2017 04:37
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Letting water simmer in it won't do anything for that rust that's left. I would scrub it with either a very stiff brush or some sandpaper with a little water or white vinegar to help loosen the rust. Immediately heat the pan afterwards to dry it and start seasoning it to prevent it from rusting more.
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Mar 3, 2017 06:15
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I would boil water in it for 15 minutes then drain and break out a scraper to scrape the crud off. Repeat as needed. Pan just looks really dirty. I use the middle scraper in this set, it's got a metal plate in the middle so it works pretty well but the outer layer is flexible enough to get in the corners. https://www.amazon.com/Nordic-Ware-3-Piece-Bakers-Scrapers/dp/B00N5XN4SO I scrape the bottoms of my pans with a flat metal ekco style spatula while the water is boiling, though usually the bottoms don't have as much crud as the sides anyways. I quoted a post I made with a picture of what I'm talking about. my turn in the barrel posted:Depending on what oil you used for your seasoning and how well it's applied dish soap will screw it up. You can also wrap cheesecloth around a handful of kosher salt to make a scrubber. Walmart seems to be changing which lodge pans they carry. My local store had chicken fryer type deep pans and the Premium griddle on clearance for 50% off. YMMV  
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Mar 3, 2017 10:36
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I tried (re)seasoning my cast iron deep pan (not exactly sure what you'd call it, looks like this: )turns out i either used too much oil, too low a temperature in the oven (~180c instead of 200c+), or not long enough in the oven, because the seasoning now looks a gross sorta yellow/brown and is all sticky. Anyway I won't be doing that when I re-season it, but what's the best way to strip off the sticky poo poo prior to re-seasoning? I read about using kosher salt (I presume sea salt is the EU equivalent?) + kitchen roll, and this sort of worked on the inside base of the pan, but just the kitchen roll simply disintegrates when you do this on the side of the pan. Also! Is there any special technique for seasoning lids?
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Mar 6, 2017 13:34
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Mr SuperAwesome posted:I tried (re)seasoning my cast iron deep pan (not exactly sure what you'd call it, looks like this: I believe that's a Dutch oven. You should be shooting for 260 Celsius (500 Fahrenheit). Best way to strip off and start from scratch? IMO, put it in the oven and run the self-clean. Lids are cast iron same as the rest so nothing special there, probably best to leave it with the seasoning it shipped with but if you already stripped it then season it the same as any other CI cookware.
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Mar 6, 2017 13:45
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Mr SuperAwesome posted:I tried (re)seasoning my cast iron deep pan (not exactly sure what you'd call it, looks like this: If you got too much seasoning I'd probably run it through an oven clean cycle to carbonize everything then scrub it well and reseason (with a lot less this time).
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Mar 6, 2017 13:45
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my oven doesn't have a self clean cycle. are there any other alternatives?
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Mar 6, 2017 14:39
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Put it as high as it goes for a couple of hours.
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Mar 6, 2017 15:07
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Do you have access to a charcoal grill or fire pit? You can make a nice fire, put a grate on top, and season that way. Do parks in Europe have grills? Or is that a weird american thing. \/\/ you took the time and explained it a lot better then me though. Great minds think alike and all that \/\/ Suspect Bucket fucked around with this message at 15:18 on Mar 6, 2017 |
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Mar 6, 2017 15:09
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Thick yellow goo is too thick a layer of oil, even if you get it hot enough it will still not bond to the pan correctly.Tezcatlipoca posted:Put it as high as it goes for a couple of hours. That won't be hot enough. Cleaning cycles run at 900F. You can use oven cleaner to strip it. You can also use a wire brush but that will not be very efficient. If you know anyone with a Charcoal grill you can just put it in with the coals and it will get it hot enough to strip it. Also the coals in a campfire work. Just let the fire go out and let it cool before moving it if you use a grill or campfire as it will be over 900F and easy to warp or crack if you don't let it cool. Also remove the knob on the top if it's not cast iron like the one in your picture. Edit: beaten
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Mar 6, 2017 15:15
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Suspect Bucket posted:Do you have access to a charcoal grill or fire pit? Suspect Bucket posted:Do parks in Europe have grills? Or is that a weird american thing. my turn in the barrel posted:Thick yellow goo is too thick a layer of oil, even if you get it hot enough it will still not bond to the pan correctly. I think this'll be my best bet. Thanks!
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Mar 6, 2017 15:24
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Mr SuperAwesome posted:nope, not in the middle of the city here! Wear gloves as it will kind of eat your skin. Spray the pan all over, I like to use the foaming kind so I can see what I hit. Place in a black garbage bag and tie off and place in the sun for a few hours. Scrape the crud off into garbage can outside and then rinse and scrub with a brush. Repeat if needed.
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Mar 6, 2017 15:58
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Mr SuperAwesome posted:nope, not in the middle of the city here! There are parks here with little grills for people to use and they almost always look like they've survived decades of nuclear war.
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Mar 6, 2017 18:17
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Tezcatlipoca posted:There are parks here with little grills for people to use and they almost always look like they've survived decades of nuclear war. The Picnic Area is a sacred tradition in american parks. No matter where you live, you still have your god given bald eagle crying american right to grill.
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Mar 7, 2017 01:24
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Suspect Bucket posted:The Picnic Area is a sacred tradition in american parks. No matter where you live, you still have your god given bald eagle crying american right to grill. The best are the ones at highway rest stops, which I have never seen in use. Presumably at some point there were people who would load a cooler with hamburgers and hot dogs, pack the kids in the car in the early morning, and drive 30 miles to enjoy a leisurely cookout 100 yards from an interstate highway and 20 miles from anything else.
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Mar 7, 2017 15:51
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I have seen them in use, but then again I live in a tourist state. People on long road trips stop for a break/lunch before heading back on the road. Some of the rest stops even have playgrounds. Now, someone camped out at a rest stop in the middle of nowhere to heat empty cookware - that would be weird.
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Mar 7, 2017 15:56
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hogmartin posted:The best are the ones at highway rest stops, which I have never seen in use. Presumably at some point there were people who would load a cooler with hamburgers and hot dogs, pack the kids in the car in the early morning, and drive 30 miles to enjoy a leisurely cookout 100 yards from an interstate highway and 20 miles from anything else. "Look, kids! Another convoy of semis!" "Ooooh!, a FedEx triple trailer!"
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Mar 7, 2017 17:07
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I used my cast iron to make a buncha dinosaur chicken nuggets at a college party, and everyone complimented my skillet 
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Mar 7, 2017 18:37
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Enigma posted:I have seen them in use, but then again I live in a tourist state. People on long road trips stop for a break/lunch before heading back on the road. Some of the rest stops even have playgrounds. I have fond memories of highway rest stops. We RV'ed a lot when I was a kid, and overnighting at a rest stop was a cheap way to see America. Heroic driver dad could get us from Long Island to Orlando in two or three hops, so we'd time it so that we'd get out of school early at noon, beat the traffic getting through the Bronx, miss the traffic by DC, and get to this rest stop near Richmond by nighfall. Then it'd be 10 hours to Orlando. But there would always be traffic in Jacksonville going over the stupid bridge that was always under construction, so sometime's we'd just stop in Jacksonville for a night at Hanna Park. Now we live in Jacksonville. They only just finished that stupid bridge when we moved here, and now they're re-doing half the drat thing. I will never escape I-95 Jacksonville traffic so long as I live.
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Mar 7, 2017 19:00
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Wilford Cutlery posted:"Look, kids! Another convoy of semis!" There are far more interesting sights at highway rest areas. 
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Mar 7, 2017 19:05
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Suspect Bucket posted:But there would always be traffic in Jacksonville going over the stupid bridge that was always under construction, so sometime's we'd just stop in Jacksonville for a night at Hanna Park. Haha I got this far and thought "They're still doing construction on that bridge." Suspect Bucket posted:Now we live in Jacksonville. They only just finished that stupid bridge when we moved here, and now they're re-doing half the drat thing. I will never escape I-95 Jacksonville traffic so long as I live. Yuuuuuuuuuuuuuuupppppppppppp
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Mar 7, 2017 19:06
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