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ascendance posted:The Thomas Keller recipe involves steeping the lobster, which means pouring boiling water and vinegar on the lobster, shucking, then poaching in butter. Going to try this out this weekend. Very excited to see how it comes out.
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Jan 2, 2015 12:43
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I made Rice Krispies in a 12" cast iron skillet beginning to end and they turned out delicious. The only pain was serving the first few pieces. E: sorry, I uploaded to imgur from my iPad and timg wasn't working. Didn't realize how big it was. WHOOPS fucked around with this message at 06:11 on Jan 4, 2015 |
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Jan 4, 2015 05:42
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My reaction when I read your post. And I even have a pretty high resolution, too.
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Jan 4, 2015 06:01
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I'm not sure what the deal is with posting Kickstarter stuff in here, but it is relevant to cast iron cookware, so: https://www.kickstarter.com/projects/400294490/ausfonte-cast-iron-bigskillet-pan-32cm-13-deepan-s These guys are doing a line of Australian-made (thus, expensive for cast iron) cookware. I already own the first skillet they did, it's very good, but did cost three times as much as a department/camping store skillet. The product and stretch goal they're pushing in this campaign look very handy, if you don't already have a large skillet and cast iron dutch oven.
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Jan 4, 2015 08:17
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No less than 25 applications of flaxseed oil
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Jan 4, 2015 18:37
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I want to get some cast iron. Is a Lodge skillet the one I should aim for? Are there any companies still machining their cooking surfaces ALA Griswold, Wagner etc or does that just not really happen anymore? Should I just not get worried about having the super smooth surface and get a Lodge? Help me goons! You're my only hope.
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Jan 7, 2015 02:49
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Get a good-sized Lodge (maybe 10" or 12") that's pre-seasoned, wash it lightly, then start cooking with it. Really don't fret over it too much, there's no point. It will work fine, and if later on you want to sand it down to a smooth surface on your own or find an antique Griswold somewhere, go for it, but enjoy the Lodge first. Bonus with it being a tiny investment at ~$20.
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Jan 7, 2015 03:05
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Baron Fuzzlewhack posted:Get a good-sized Lodge (maybe 10" or 12") that's pre-seasoned, wash it lightly, then start cooking with it. Really don't fret over it too much, there's no point. It will work fine, and if later on you want to sand it down to a smooth surface on your own or find an antique Griswold somewhere, go for it, but enjoy the Lodge first. Bonus with it being a tiny investment at ~$20. Yeah its more like $75 roodollars :< still way less than the $200 I pad for my lovely All-Clad SS pan
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Jan 7, 2015 04:03
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Anyone have some ideas for proper maintenance and storage of the cast iron pan? I was told by a friend to rub olive oil on it before you put it away to prevent rust?
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Jan 7, 2015 04:33
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shankerz posted:Anyone have some ideas for proper maintenance and storage of the cast iron pan? I was told by a friend to rub olive oil on it before you put it away to prevent rust? Steve Yun was the first to have the best advice for it. Steve Yun posted:You may read articles telling you to do fiddly things with your cast iron. You can promptly ignore them. To expand on cleaning it if there's poo poo that's really stuck on there that a brushing won't take care of immediately Drifter posted:Fill the pan with water 1/3 of the way up and then set it to boiling. Let it boil for a minute or two and then anything on the pan will scrub off very easily after. During its boiling you can start to scrape away the poo poo using a metal spatula. Lastly, when you cook with the pan, let it get up to temp. If you just start cooking as soon as you place it on the stove you'll get some severe hot spots and come to hate cast iron. But you would be the monster, in truth. Drifter fucked around with this message at 05:03 on Jan 7, 2015 |
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Jan 7, 2015 04:56
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Drifter posted:Lastly, when you cook with the pan, let it get up to temp. If you just start cooking as soon as you place it on the stove you'll get some severe hot spots and come to hate cast iron. But you would be the monster, in truth. Cooking with cast iron is like pleasing a lover--a few minutes of foreplay to warm him/her up, and then you get down to business. When you're done, you get a mouthful of goodness, and you cool off in the afterglow before cleaning up.
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Jan 7, 2015 05:38
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Baron Fuzzlewhack posted:Cooking with cast iron is like pleasing a lover--a few minutes of foreplay to warm him/her up, and then you get down to business. When you're done, you get a mouthful of goodness, and you cool off in the afterglow before cleaning up. Now, I'm the first guy to yodel in the valley and I see what you're trying for, but I still gotta say your description is kinda gross and could only very loosely be associated with cooking. 
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Jan 7, 2015 06:35
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Baron Fuzzlewhack posted:Cooking with cast iron is like pleasing a lover--a few minutes of foreplay to warm him/her up, and then you get down to business. When you're done, you get a mouthful of goodness, and you cool off in the afterglow before cleaning up. This is the greatest thing I have ever read!
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Jan 7, 2015 07:03
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Drifter posted:Steve Yun was the first to have the best advice for it. I use my pan pretty frequently (several times a week) and I like to store it in the oven, actually. After I use it for cooking I wipe it down with a very thin layer of canola oil and put it in the oven. Then, when I use the oven, that layer of oil polymerizes and improves the seasoning on the pan, for literally no extra work. It's awesome, and no more effort than keeping it on your stovetop.
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Jan 7, 2015 16:07
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Keeping it in the oven also acts to keep the oven temp stabilized when you use it (at the expense of longer heat up times).
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Jan 7, 2015 16:11
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I finally got an upgrade to the 10" lodge I've been using for the last 10 years or so, which already has a silky smooth surface. I thought I'd go ahead and see if I could give the new one a head start. I realize that this is overkill but I was bored and had a lot of high-grit sandpaper laying around. Here's the standard lodge before shot. I had forgotten how bumpy they are new!  After:  Time will tell if I helped things out or made a terrible mistake. Made a steak and some pork chops in it so far and gotten decent crusts, but haven't cooked anything which really needs good non-stick capabilities yet. swampface fucked around with this message at 21:19 on Jan 7, 2015 |
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Jan 7, 2015 21:17
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swampface posted:I finally got an upgrade to the 10" lodge I've been using for the last 10 years or so, which already has a silky smooth surface. I thought I'd go ahead and see if I could give the new one a head start. I realize that this is overkill but I was bored and had a lot of high-grit sandpaper laying around. You know what you must do. Scrambled eggs and cheese. Go forth, my son, and fight the good fight.
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Jan 7, 2015 21:53
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I was just given a cast iron pan, and it had a sticker on it saying not to put it either under a broiler or in the oven above 350F. Any idea why they'd stick something like that on there?
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Jan 7, 2015 21:59
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Is it an enameled pan?
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Jan 7, 2015 22:15
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WHOOPS posted:I made Rice Krispies in a 12" cast iron skillet beginning to end and they turned out delicious. The only pain was serving the first few pieces. Protip: if you add a lower case L to the end of the url before the .jpg, it will post the standard definition size picture http://i.imgur.com/9zfWsb4.jpg<-- full size http://i.imgur.com/9zfWsb4l.jpg<-- medium size Steve Yun fucked around with this message at 22:44 on Jan 7, 2015 |
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Jan 7, 2015 22:42
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Butch Cassidy posted:Is it an enameled pan? Nope. Just a regular cast iron pan. E: Is it possible the manufacturer idiotically put nonstick coating on it? Drakeonous fucked around with this message at 22:51 on Jan 7, 2015 |
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Jan 7, 2015 22:47
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Drakeonous posted:Nope. Just a regular cast iron pan. Show us a pic?
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Jan 7, 2015 23:05
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Hey gang! Just wanted to share my recent Thai Basil with the group from my cast iron, since I've learned so much by lurking this thread: I've been mostly following the Goons With Spoons recipe, but without the egg at the end: http://www.goonswithspoons.com/Pad_Moo_Ka-Prao_ As for maintenance, since that's been asked so frequently, I usually keep the iron hot and make sure my tap is at the hottest it can get, wash off any residue, and then wipe down with a generous portion of salt and some aluminum foil to scrape any solids off (usually with a quick rinse off to get rid of excess salt, and ending in letting the iron dry off in the cooling oven). I use mine almost every day, so you may have to add oil to yours if you use it less frequently. 3 years, no warping, no hard cleaning, smooth as a baby's bottom. In other news, I got the French Laundry cookbook for Christmas, and it's great--nothing particular to cast iron, but it has a lot of good essential cooking tips and techniques that will improve any upcoming chef or amateur cook's repertoire. I also got Le Pigeon from Portland, which has unusual recipes, and The Fat Duck Cookbook, which is more of an art book than an actual follow-along cookbook (sometimes can have 50+ ingredients to make a dish and  )For example, here's their Heart of Palm Marrowbone recipe:  Anyone have any tips for cooking pigeon/squab on a cast iron? The North Tower fucked around with this message at 07:04 on Jan 8, 2015 |
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Jan 8, 2015 06:47
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The Fat Duck is Heston Blumenthal's restaurant, right? I have no doubt his food is absolutely sublime, however the amount of effort he goes through almost intentionally overcomplicating things is ridiculous.
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Jan 8, 2015 10:12
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Yeah, that's Heston. Eating fish at chips at the Fat Duck involves being given an mp3 player and told to listen to a track of seagulls and waves crashing.
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Jan 8, 2015 11:10
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spankmeister posted:The Fat Duck is Heston Blumenthal's restaurant, right? Yes, and yes. Completely ridiculous and unnecessary to an extreme. Best to think of his works as an art book. That said, the guy is a genius. Just because I appreciate Beethoven doesn't mean I want to perform up to his standards. Steve Yun posted:Yeah, that's Heston. Yes. You wanted 3x Michelin stars, didn't you? :: unbuttons trousers :: The North Tower fucked around with this message at 12:19 on Jan 8, 2015 |
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Jan 8, 2015 12:13
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shankerz posted:Anyone have some ideas for proper maintenance and storage of the cast iron pan? I was told by a friend to rub olive oil on it before you put it away to prevent rust? That's a good way to get it all gummy. Just use the thing. I haven't re-seasoned any of my pans in forever. The most 'cleaning' they get is boil some water in there and a light scraping with a flipper. Not much sticks unless I burn it on with high heat. Don't put them away wet and they won't rust. I keep mine in the oven (along with my baking stones) unless I HAVE to take them out (like if they're going to be blocking heat and I don't have an extra half hour to let them heat up.
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Jan 8, 2015 19:51
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Bob Morales posted:Don't put them away wet and they won't rust. That depends on where you live. My house is fairly humid in the summer and my pans will start rusting pretty quickly if they aren't used regularly. Also, I received one of these for Christmas  Le Creuset 1 3/4qt saucepan. Very nice.
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Jan 8, 2015 21:27
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Biscuit Joiner posted:That depends on where you live. My house is fairly humid in the summer and my pans will start rusting pretty quickly if they aren't used regularly. Do you oil it before putting it away? I'm not asking in a hostile way, but I would think keeping it oiled would prevent that.
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Jan 9, 2015 00:08
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My process is after washing (with soap, mind you), I wipe it off then put it on the stove to heat up which dries it out completely, then wipe it down it with a little crisco on a paper towel. Leave it on the heat just until it starts to smoke even the smallest bit, then turn it off. And when you wipe it down with crisco, you're just looking to get enough on there to make it shiny, there should not be a tangible layer or anything.
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Jan 9, 2015 00:16
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Paper With Lines posted:Do you oil it before putting it away? I'm not asking in a hostile way, but I would think keeping it oiled would prevent that. The pans that I frequently use are fine, no problems with rust. The pans that I don't use will start developing rust (especially in the summer) if I don't get them out and wash and oil them. I have a 15" Lodge skillet that has a lot of surface rust because I never use it and I can't season it again, it won't fit in my oven. It was $20 at a flea market, I had to buy it.
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Jan 9, 2015 01:38
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Drifter posted:Steve Yun was the first to have the best advice for it. This works perfect! I did this the other day and took my pan out tonight to make a steak and it wasn't rusted at all! Recommend the above way.
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Jan 9, 2015 02:07
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Biscuit Joiner posted:The pans that I frequently use are fine, no problems with rust. The pans that I don't use will start developing rust (especially in the summer) if I don't get them out and wash and oil them. I have a 15" Lodge skillet that has a lot of surface rust because I never use it and I can't season it again, it won't fit in my oven. It was $20 at a flea market, I had to buy it. You can absolutely season it on a stovetop.
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Jan 9, 2015 03:38
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I'm thinking more along the lines of finding a new home for it. I think I'll look for a Boy Scout troop to donate it to.
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Jan 9, 2015 04:41
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Biscuit Joiner posted:I'm thinking more along the lines of finding a new home for it. I think I'll look for a Boy Scout troop to donate it to. Noooooo, give it to me, I'll take good care of it. We'll make pizzas and quiche and tons of bacon. Boy Scouts will kill it. I'd faint if I saw a 15' for 20bux.
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Jan 9, 2015 04:50
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Suspect Bucket posted:Noooooo, give it to me, I'll take good care of it. We'll make pizzas and quiche and tons of bacon. Boy Scouts will kill it. Outside of Nazi Germany I don't think you'll find a better deal for a fifteen footer.
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Jan 9, 2015 06:05
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I bought it in 2012 and I can remember using it once right after I bought it. A friend saw it and really wanted it then and sincethey have a large family I bought them one for Christmas that year. Looking back through my Amazon orders i see that I paid $34.97 for theirs brand new. They are $50 on Amazon right now. Maybe I'll keep it. Or trade it for a small dutch oven or some muffin pans. A 12" pan weighs about 9lbs so I guess a 15' would weigh around 135lbs?
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Jan 9, 2015 06:27
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Suspect Bucket posted:Noooooo, give it to me, I'll take good care of it. We'll make pizzas and quiche and tons of bacon. Boy Scouts will kill it. That's a crazy cheap price for a 20 bucks...... what's the catch?
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Jan 9, 2015 06:34
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How do you guys season the bottom of your pans? I fear mine is starting to rust and my oven is too small to fit it. I'm thinking invert the pan over the (gas) hotplate, and fry up some stuff that way, then clean and re-season the inner pan surface. Thoughts?
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Jan 9, 2015 06:57
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Uber Kosh posted:How do you guys season the bottom of your pans? I fear mine is starting to rust and my oven is too small to fit it. Hotplate might not get it hot enough. If you have a backyard I would build a campfire and place it on it and then reseason it and oil it lighty.
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Jan 9, 2015 08:23
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