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Mosch posted:I took a few pictures, but it's black on black and pretty much invisible unless you squint really hard. I'd use a TS8000 torch +Map Pro gas. Burn it off.
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Apr 3, 2017 19:02
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Mosch posted:I took a few pictures, but it's black on black and pretty much invisible unless you squint really hard. CAST IT FORTH TO THE FLAMES OF HELL seriously, is building a fire outside an option?
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Apr 3, 2017 23:34
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Fire, you say? Sure, I can build a fire. So pile up some wood, get a fire going, throw the wok on top for a few minutes?
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Apr 4, 2017 08:36
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Mosch posted:Fire, you say? Sure, I can build a fire. So pile up some wood, get a fire going, throw the wok on top for a few minutes? I *think* the general idea is to put it in the coals, but you wanna make sure it heats up and cools down somewhat gradually if you're worried about cracking.
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Apr 4, 2017 09:52
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Light that sucker up, apply wok, and let the fire burn it's self out and cool, remove wok. You will probably need to re-season your wok though, but the goop will definitely be gone. Just don't do this if there's a threat of rain if you're outside. The wok is going to need some time to slowly cool, and rain will rust it up.
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Apr 4, 2017 13:14
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Thanks guys, a coal fire and the application of my just discovered butane torch seem to have done the trick. I'm re-seasoning in the oven right now. If all goes well I'll be making stir fry this time tomorrow!
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Apr 4, 2017 20:18
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Side question: For a wok, isn't something with better heat-spreading better? Or does the fact you're always going to be using a wok at full blast kinda negate that?
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Apr 9, 2017 02:04
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you want it cooler near the top
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Apr 9, 2017 02:37
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I've got a pretty sweet wife. She got me the lodge cast iron sportsmen's grill for my birthday. I've wanted to get one since I found out it existed. Can't wait to grill some steaks on it.
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Apr 10, 2017 19:32
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Found this at the grocery store today. Haven't looked through it yet 
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Apr 28, 2017 23:17
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If you happen to be in or around New York City and have some cash to spend, Somebody's selling off a crapload of vintage Griswold cast iron goodies.
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May 1, 2017 23:32
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Quick question RE: electrolytic rust removal. I forgot my dutch oven in my garage near the door, where it caught enough moisture to rust over the winter. I have all the necessary parts lying around to  it back to good however, I was looking around on electrolysis and it seems like there are more than a couple metals to use as a sacrificial anode which release toxic fumes, are covered in grease and oil residue, etc.. I'd rather not buy a piece of rebar just for this so I was curious if there are any good pieces of junk I ought to keep an eye out for? I'm not 100% on the science of some of the metals which can be used for anodes as well, so I'm not sure for instance if galvanized metal is safe for using on something you'd later be cooking and eating off of, etc.
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May 17, 2017 05:46
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Galvanized metal = absolutely not Just scrub it down with steel wool
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May 17, 2017 07:43
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Steve Yun posted:Galvanized metal = absolutely not
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May 17, 2017 08:19
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Galvanized metal toxic when heated very bad Scrub rusty parts off cast iron with steel wool, reseason, good as new
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May 17, 2017 10:14
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Use lye if you wanna chemical it up.
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May 17, 2017 15:02
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Metal fume fever isn't a big concern if you're running your electrolysis rig outside and aren't huffing the gas coming off of it. However, if you're looking for a *safe* sacrificial anode, just find a chunk of iron or steel. If it's rusty and a magnet sticks to it, have fun!
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May 17, 2017 16:54
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Picked up a Griswold for twelve bucks at an antique store while camping this past weekend. Dating website seems to place it within a decade either way of WW2. It's a small skillet, smooth bottomed and perfect for cooking single person meals over a fire.
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Jun 18, 2017 19:28
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ColdPie posted:Picked up a Griswold for twelve bucks at an antique store while camping this past weekend. Dating website seems to place it within a decade either way of WW2. It's a small skillet, smooth bottomed and perfect for cooking single person meals over a fire. Excellent find.
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Jun 25, 2017 01:21
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So this guy in a local food group has been snapping up all the cast iron and other good cookware from thrift stores, apparently to flip them. Here's what he has. It's a beautiful collection, but man, gently caress that guy, I'm not giving him a dollar.   
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Jul 23, 2017 21:34
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Just curious, but I am assuming this cast iron is overpriced hipster garbage: https://anovaculinary.com/the-field-company-8-cast-iron-skillet/?utm_source=Anova+Food+Nerd+Family
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Jul 25, 2017 18:43
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Knifegrab posted:Just curious, but I am assuming this cast iron is overpriced hipster garbage: A smooth cooking surface doesn't merit a $75 premium over other commercially available (and larger) cast iron skillets, so yes.
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Jul 25, 2017 19:34
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The Midniter posted:A smooth cooking surface doesn't merit a $75 premium over other commercially available (and larger) cast iron skillets, so yes. To add to this: Smooth cooking surfaces are nice, but they can easily be had with a little elbow grease and the right power tools. Several of us here have done it.
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Jul 25, 2017 19:39
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I bought an angle grinder for $40 and sanded smooth the bottom of my 8" Lodge skillet. And guess what? I decided it wasn't worth it. My 10" Lodge skillet was pebbly but over a couple years it got enough seasoning on it that the bumps were smoothed over and nothing sticks in the first place.
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Jul 25, 2017 19:45
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Steve Yun posted:I bought an angle grinder for $40 and sanded smooth the bottom of my 8" Lodge skillet. And guess what? I decided it wasn't worth it. My 10" Lodge skillet was pebbly but over a couple years it got enough seasoning on it that the bumps were smoothed over and nothing sticks in the first place. Yeah, pretty much. I still do it for every new pan I get (and mostly give away) because I just enjoy doing it - but the IDEA of a smooth surface SEEMS LIKE IT SHOULD make much more of a difference than it does practically.
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Jul 26, 2017 01:30
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Heating it up and using the right amount of fat has way more of an effect.
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Jul 26, 2017 02:01
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Flash Gordon Ramsay posted:To add to this: Smooth cooking surfaces are nice, but they can easily be had with a little elbow grease and the right power tools. Several of us here have done it. did you use a flap wheel? my lodge lost some of the seasoning again and i think I want to just smooth it down.
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Aug 3, 2017 14:56
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BraveUlysses posted:did you use a flap wheel? my lodge lost some of the seasoning again and i think I want to just smooth it down. I used an angle grinder and abrasive disc. I have since purchased a flap wheel for my next pan but I haven't used it yet.
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Aug 3, 2017 15:05
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BraveUlysses posted:did you use a flap wheel? my lodge lost some of the seasoning again and i think I want to just smooth it down. Yes, flap wheel is the way to go.
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Aug 3, 2017 16:55
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40 or 80 grit?
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Aug 3, 2017 17:00
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BraveUlysses posted:40 or 80 grit? I did 40. The result against cast iron is really nice. Can't imagine the point of going finer.
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Aug 3, 2017 17:40
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Reading this thread, and some food show on netflix has inspired me to take up baking bread in my cast iron. I came across a super simple no knead dutch oven bread dough recipe and have been working on baking better bread with a deep skillet and lid in my electric oven. Just recently, for an anniversary present, Mrs. Chiller came through big time with a 14" dutch oven. It's the kind with legs and flat top lid so I can use it camping! Here's some photos of my inaugural loaf and subsequent chicken dinner. It was super hot yesterday, so there was no way I was going to fire up the oven to bake indoors. Overall I'm surprised how well it turned out just using the first calculator I came across online for how many briquettes to use for what temperature. There's so many people out there saying how they burned the bottom of whatever they were cooking in a dutch oven, and a so many other screwed up attempts, I was half expecting the first attempt to be an opportunity for learning what not to do next time. I guess it's just like any other time cooking with cast iron: remember to let it heat up before you try to cook with it.         
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Aug 5, 2017 03:26
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That looks like it turned out good! I'd eat it.
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Aug 5, 2017 03:30
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Been looking for this, a pan to make "plättar" for  Went over with angle grinder and steel brushes for several hours, just started the re-seasoning process.  Handle says Munktells, which is short for Munktells Mekaniska Verkstad, it was a swedish company founded in 1832 and operated until 1932 when it merged with Bolinders Mekaniska Verkstad.  I think I am set WRT cast iron now. Next step is replacing my teflon pans and other coatings with carbon steel equivalents. 
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Aug 24, 2017 11:17
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His Divine Shadow posted:Been looking for this, a pan to make "plättar" for Daaaaaaaaaamn son.
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Aug 24, 2017 11:19
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Works a treat too, no sticking at all.  
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Aug 24, 2017 16:39
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That is stupid and pointless. Just send it to me to get rid of it.
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Aug 25, 2017 00:59
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Question, is it worth getting a new one or are thrift store cast iron pans just fine?
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Sep 14, 2017 04:35
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iospace posted:Question, is it worth getting a new one or are thrift store cast iron pans just fine? I have one new pan and a bunch of thrift store/craigslist/estate sale/yard sale finds. They're all the same.
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Sep 14, 2017 05:44
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Check they've got no cracks or anything in, at which point, they're fine.
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Sep 14, 2017 05:45
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