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i definitely prefer the vintage ones over modern ones, mostly due to the weight being lower and the smoother finish on the inside of the pan.
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Sep 14, 2017 14:37
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One other thing to check vintage pans for is flatness: cast iron can warp if you overheat it. ...Ask me how I know. 
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Sep 14, 2017 14:41
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Not that I need one, but has anyone switched to carbon steel from cast iron? Is there something cast iron does better than carbon steel in missing? It'd be cool not having to maintain the pan, mainly because my roommates are lazy and let it rust after washing it. From what I've read, you get all he benefits from cast iron, but also save on weight too.
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Sep 14, 2017 14:54
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Carbon steel will rust the same too
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Sep 17, 2017 18:28
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Also you don't get the main benefit from cast iron, which is heat capacity.
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Sep 17, 2017 18:58
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What carbon steel pans lack in heat storage, they seem to make up for by transmitting heat more directly
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Sep 26, 2017 17:02
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I believe carbon steel transfers heat better. This is why pizza steels are steel and not cast iron.
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Sep 27, 2017 06:39
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I started using cast iron for the first time about three years ago. My parents had two old pans sitting around from their parents that they never used. For the first year and a half I used the first pan on an electric coil top type of stove (where the pan sits on the raise coils) with good luck. I then moved apartments to one with an electric smooth glass type of stove and found that the bottom of the pan was not level. It was pain since it made it nearly impossible to stir or even scoop stuff out the pan without needing to hold the handle to stop it from spinning around. I tried beating the bottom of a the pan with a rubber mallet for a while and then just went over to the second pan (which despite being the same diameter, somehow feels twice as heavy). It's been a year now, and while it started off great, it's now to the point where it too wants to spin (still not as bad as the first pan). What's going on here? Is there a good way to make the bottom flat again, and is there any way to keep it flat? If it is due to uneven heating, that seems like a runaway problem, since as the bottom bulges out, only it is making direct contact with the glasstop, so it will continue to receive more uneven heating.
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Sep 30, 2017 23:20
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If it's like my glass top you're getting seasoning on the bottom of the pan from incidental oil splatter. Lol rubber mallet on cast iron.
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Oct 1, 2017 12:36
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Submarine Sandpaper posted:If it's like my glass top you're getting seasoning on the bottom of the pan from incidental oil splatter. Lol rubber mallet on cast iron. It seems odd to me that the oil would build up in the center underneath the pan, I would think if anything, it would build up on the edges. I'll try giving the bottom a good scrubbing this weekend and see if it levels it out at all. I had read elsewhere that if the pan heats up unevenly the center will buckle some since it can't push out to the sides. I'm not sure why a pan that's been around for forty years would just start doing that now. Also, now that the center makes the only direct contact with the stove, it seems like it would only get worse with no way to fix it. I just wanted to try something before giving up on the pan, but the mallet worked about as well as you would think.
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Oct 5, 2017 13:19
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jjack229 posted:It seems odd to me that the oil would build up in the center underneath the pan, I would think if anything, it would build up on the edges. I'll try giving the bottom a good scrubbing this weekend and see if it levels it out at all. If the pan is convex, then the oil might be running down to the center? Would require more oil, to be sure.
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Oct 5, 2017 13:50
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Speaking of building up under the pan. The cooking surface is beautifully seasoned, but the underside of my pan looks like old paint chipping off the wall. I assume it's the seasoning flaking off, but it doesn't seem to ever ACTUALLY come off. If I scrape it all off with a putty knife or something, is there any way to prevent it from happening again? Should I even bother seasoning the underside in the first place?
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Oct 6, 2017 15:44
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McSpankWich posted:Speaking of building up under the pan. The cooking surface is beautifully seasoned, but the underside of my pan looks like old paint chipping off the wall. I assume it's the seasoning flaking off, but it doesn't seem to ever ACTUALLY come off. If I scrape it all off with a putty knife or something, is there any way to prevent it from happening again? Should I even bother seasoning the underside in the first place? If you don't season the bottom at all, it will rust, and quickly. It could be seasoning, it could be stuff that stuck to the pan (like from the oven rack). Either way, if it's not coming off or otherwise causing a problem, then I don't see a reason to worry about it. If it does come off all the way to bare iron, you will need to season to re-seal any bald spots.
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Oct 6, 2017 16:03
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McSpankWich posted:Speaking of building up under the pan. The cooking surface is beautifully seasoned, but the underside of my pan looks like old paint chipping off the wall. I assume it's the seasoning flaking off, but it doesn't seem to ever ACTUALLY come off. If I scrape it all off with a putty knife or something, is there any way to prevent it from happening again? Should I even bother seasoning the underside in the first place? My pan looks the same. Hasn't rusted. Isn't cooked on. Not a problem.
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Oct 7, 2017 15:48
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I just bought the coolest little pot with a lid. It holds maybe a quart, and I got it for $12. Got it home and hit it with a wire brush and it looks like it is cracked. Either I did it or it was already cracked; there is a hairline crack down the side that had rust in it, so I'm betting it was already there and I didn't notice it (I didn't look closely at it when I bought it) I'm planning to use it on my grill for small servings of beans and the like. Should I still use it or is it going to split the first time I use it? It's in the oven seasoning now.
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Oct 11, 2017 18:25
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QuarkMartial posted:I just bought the coolest little pot with a lid. It holds maybe a quart, and I got it for $12. Got it home and hit it with a wire brush and it looks like it is cracked. Either I did it or it was already cracked; there is a hairline crack down the side that had rust in it, so I'm betting it was already there and I didn't notice it (I didn't look closely at it when I bought it) If the seasoning doesn't make it split, it will probably be fine to use for your purposes.
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Oct 11, 2017 19:12
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Well, it didn't seem to get any bigger. Here's an album with some photos of it and the crack. I think for just a couple servings of beans, smoking bbq sauces, and cooking small cobblers etc for two people on the grill it'll be fine. https://imgur.com/a/bGQo3
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Oct 11, 2017 22:49
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It looks like the crack goes all the way through the wall of the pot, so I'd try boiling some water in it first just to make sure it doesn't leak (too badly). Neat little pot, though.
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Oct 12, 2017 00:53
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I just bought a small logo Griswold number 9 for personal reasons and it came today! It smells like holy gently caress cigarettes and whoever tried to season it last hosed it up baaaad with like obvious splotches and big pools of grease on whatever side their stove slanted. I can fix the seasoning no problem, but how the hell do I get the cigarette smoke out of it? I was just gonna set it on some charcoal until it all burned off and redo it from scratch but if you guys have any easier ideas I'm all ears!
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Oct 13, 2017 00:10
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Stalizard posted:I can fix the seasoning no problem, but how the hell do I get the cigarette smoke out of it?
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Oct 13, 2017 00:18
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Stalizard posted:I just bought a small logo Griswold number 9 for personal reasons and it came today! It smells like holy gently caress cigarettes and whoever tried to season it last hosed it up baaaad with like obvious splotches and big pools of grease on whatever side their stove slanted. The odor is likely absorbed in the seasoning. I'd put it in the over and run it thru a couple hours of self-cleaning, which will evaporate all the seasoning. It will smell like both evaporated oil and cigarette smoke when you do this, but once it's gone it's gone for good.
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Oct 13, 2017 00:20
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That's great news! I can do that this weekend, outdoors! Another thing is I just now noticed it has a big obvious repair around the handle, probably why it was so cheap! Can I just season over this and get on with my life? Anything I gotta worry about from a food safety standpoint? Does it depend on if it was welded or brazed or other (is there an "other" here?) I'm hoping I can just blast it over the grill this weekend, reseason as normal and get on with my life!
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Oct 13, 2017 00:34
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Stalizard posted:That's great news! I can do that this weekend, outdoors!
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Oct 19, 2017 20:20
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Is there a noticeable difference between enameled cast iron and plain?
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Dec 14, 2017 08:06
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red19fire posted:Is there a noticeable difference between enameled cast iron and plain? Many differences, but it depends on what you are wondering about. Care? How it it used in cooking? Something else?
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Dec 14, 2017 16:08
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Indolent Bastard posted:Many differences, but it depends on what you are wondering about. Care? How it it used in cooking? Something else? I have nonstick for the most part, but I’m considering dumping it all for stainless and cast iron, and I heard enameled cast iron has all the benefits with much less maintenance required.
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Dec 14, 2017 18:32
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red19fire posted:I have nonstick for the most part, but I’m considering dumping it all for stainless and cast iron, and I heard enameled cast iron has all the benefits with much less maintenance required. You don't really need to dump it all. Nonstick is pretty much required for eggs unless you use a bunch of oil. I don't think there's a need to be super extreme one way or another regarding your cookware. I have a collection of both. Nonstick 10" skillet Stainless 12" skillet Cast iron 12" pan 8 qt enameled cast iron dutch oven Nonstick 6" skillet All of my pots are stainless. They all have their uses.
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Dec 14, 2017 18:42
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red19fire posted:I have nonstick for the most part, but I’m considering dumping it all for stainless and cast iron, and I heard enameled cast iron has all the benefits with much less maintenance required. Pretty much. Though with cast iron you can use any utensil and with enamel I'd recommend using the same utensils that you'd use with non-stick so you don't risk scratching the surface.
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Dec 14, 2017 19:52
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Don't toss your nonstick.
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Dec 14, 2017 20:09
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red19fire posted:I have nonstick for the most part, but I’m considering dumping it all for stainless and cast iron, and I heard enameled cast iron has all the benefits with much less maintenance required. I did this and have no regrets.
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Dec 14, 2017 20:22
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You still need oil for eggs in nonstick. ...maybe I have lovely nonstick, though.
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Dec 15, 2017 01:30
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I use nonstick for stuff that I don't want to cook at ripping high heats. So, mostly just eggs, but sometimes seafood, too.
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Dec 15, 2017 02:53
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Gorgar posted:I did this and have no regrets. same. i don’t miss it. there’s things it makes easier, but you don’t need it for anything
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Dec 15, 2017 11:19
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QuarkMartial posted:You still need oil for eggs in nonstick. You shouldn’t need oil unless your pan is bad or old (and thus bad).
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Dec 16, 2017 02:10
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the littlest prince posted:You shouldn’t need oil unless your pan is bad or old (and thus bad). or if it’s just hard-anodized, which looks like nonstick, but isn’t
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Dec 16, 2017 10:24
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You need butter though, because it tastes good.
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Dec 25, 2017 00:25
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We have a Staub 7qt oval dutch oven (excuse me, "cocotte"  ) that I've been trying to use more often lately, mostly for oven braising but I also used it to deep fry the Christmas porchetta. (not pictured: me, splatter guard in hand, although as you can see from the stovetop/counter it was already a lost cause) We have one of those flat ceramic cooktop stoves where you're only supposed to use truly flat-bottomed pans. When I was cleaning it, I noticed that the bottom actually has a tiny raised rim around the outside edge. I also have a 4qt round dutch oven and looked over a 5.5qt in the store - no rim on either. Am I basically leaving an air gap between the burner and the pan? Could this be why I had so much trouble keeping the oil at temp while frying (I put it down to having a big hunk of meat and my anemic lovely apartment range)? e: on reflection, this should probably have been in the kitchen equipment thread Discussion Quorum fucked around with this message at 16:26 on Dec 31, 2017 |
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Dec 31, 2017 16:18
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i got a vintage frying pan - with matching lid! - for christmas mom smashing on that thrift store biz
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Dec 31, 2017 21:23
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Pics? Congrats btw
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Jan 1, 2018 02:35
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What's the best way to take rust off cast iron? I got two small lodge pans for a pittance at the thrift store and they need a little love.
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Jan 3, 2018 05:24
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