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If I was to have something custom designed out of cast iron, what would be the best route to take? (not a pan)
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May 9, 2018 22:45
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Mace.
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May 10, 2018 07:46
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Door jam or door stop. Something to do with preventing a door from doing its job.
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May 10, 2018 16:49
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Sledgehammer
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May 10, 2018 16:50
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chastity belt, be sure to season the lock
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May 10, 2018 17:57
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Bullet proof vest to wear under your shirt when facing the town bully in a showdown.
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May 10, 2018 17:59
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If you're talking about methods, you should use thermite  https://www.youtube.com/watch?v=5fYkPljB9Zk
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May 10, 2018 18:03
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Yeah, I was talking more about how I would go about having something I have in mind made. (read: not a weapon of any sort) On a related note when I was a kid I was heavily into LoTR and D&D. I saved up my allowance and mail ordered a flail. I owned it about a day before my grade school teacher took it, never to be seen again.  atothesquiz posted:Door jam or door stop. Something to do with preventing a door from doing its job. I am partial to caltrops.
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May 11, 2018 14:38
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I know no one cares but I have to tell someone, I scored a 12" Lodge skillet for about $14 today from a going out of business sale. Debating on whether I want to sand the inside bottom smooth.
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Jun 18, 2018 23:54
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You mean the cooking surface? Oven cleaner spray works very well to strip it down to 0 if that's your goal.
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Jun 19, 2018 01:07
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Yeah, Lodge pans are pretty rough from the factory.
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Jun 19, 2018 01:18
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wormil posted:I know no one cares but I have to tell someone, I scored a 12" Lodge skillet for about $14 today from a going out of business sale. Debating on whether I want to sand the inside bottom smooth. In my experience it's purely cosmetic. You need to put the cooking time in. My best performing pan is a Lodge I've been cooking on since 2003 and it's better than my vintage smooth surface pan I started on in 2013.
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Jun 19, 2018 01:44
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The Slack Lagoon posted:
I’ve had one of these for 4 years and used it like twice. I use a 10” and 12” cast iron pan for almost all my cooking but don’t know what the hell to do with this thing. Any ideas?
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Jun 19, 2018 20:41
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Smash burgers on the grill? I am not sure either honestly. I mean, I have one and some skillets, and I often go for the skillets even if I'm going on the grill.
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Jun 19, 2018 21:03
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Those big griddles are good for cooking on campfires. They're much easier to prop on some rocks or logs over the coals than the short square ones. They're not really practical to use on a stove though. Griddles in general are great for pancakes because you can flip them easier without the sides of the pan in the way.
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Jun 19, 2018 21:40
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This is the idea, and why it's not all that great on a circular burner: You fit another pancake! ... but you get more uneven heat. If you want, you can do the original 3 pancakes and have just the same heat distribution, and have the advantage of easy flipping Leviathan Song mentioned. Also, if you happen to have a fancy stove with a griddle setting (burners in between burners  ) you're in business.e: vvv yeah if you can do two burners it's personal preference. You're gaining a bit of maneuverability, only have to clean one griddle instead of 2 skillets, for the price of $35 and storage space BrianBoitano fucked around with this message at 22:00 on Jun 19, 2018 |
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Jun 19, 2018 21:49
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generally they're sized for 2 stove burners so 6-8 pancakes
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Jun 19, 2018 21:55
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BrianBoitano posted:This is the idea, and why it's not all that great on a circular burner: Problems like this are why I have a firepit in my backyard. No uneven heating on my rectangular griddle. Also real stir fry on my giant steel wok like you would get from those giant restaurant burners.
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Jun 19, 2018 21:56
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Yeah they're meant to span two burners.
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Jun 20, 2018 00:03
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Is there any reason not to get this pan https://www.amazon.com/Pre-Seasoned-Skillet-Silicone-Handle-Holder/dp/B01FXKSAFI/
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Jun 20, 2018 03:20
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You'll own a cast iron pan for the rest of your life, why not buy from a company that has been around for awhile. Lodge isn't much more and is a known quality.
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Jun 20, 2018 03:47
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wormil posted:You'll own a cast iron pan for the rest of your life, why not buy from a company that has been around for awhile. Lodge isn't much more and is a known quality. Like this one? https://www.amazon.com/Lodge-L10SK3ASH41B-Skillet-Silicone-12-inch/dp/B00G2XGC88
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Jun 20, 2018 03:49
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And does anyone who uses Amazon a lot know why it's 30% cheaper without the handle https://www.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB
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Jun 20, 2018 04:01
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Jeb! Repetition posted:Like this one? https://www.amazon.com/Lodge-L10SK3ASH41B-Skillet-Silicone-12-inch/dp/B00G2XGC88 That is a Lodge pan. I looked 2 days ago and the base 12" was $28 on Amazon.
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Jun 20, 2018 04:06
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wormil posted:Yeah, Lodge pans are pretty rough from the factory. Personally I think you should give it a scraped surface, take it to a Richard King scraping class 
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Jun 20, 2018 06:18
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His Divine Shadow posted:Personally I think you should give it a scraped surface, take it to a Richard King scraping class
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Jun 20, 2018 12:36
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His Divine Shadow posted:Personally I think you should give it a scraped surface, take it to a Richard King scraping class I scraped the sides and bottom of my Lodge Dutch oven which was rough as a cob (also stank like burned oil). It's still not perfectly smooth but is better. The skillet is not as rough (and doesn't smell like burned oil) as the dutch oven and I made burgers last night and the sear was perfect so I'll probably leave it alone. Jeb! Repetition posted:And does anyone who uses Amazon a lot know why it's 30% cheaper without the handle https://www.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB Probably a slow seller because you can't use it one handed. Although using a 12" one handed is pretty awkward with the short handle anyway.
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Jun 20, 2018 18:54
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I was at Target today and they had 12" Lodge skillets for $19.99. Also online. https://www.target.com/p/lodge-cast-iron-12-inch-skillet/-/A-10291923
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Jun 21, 2018 03:07
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wormil posted:I was at Target today and they had 12" Lodge skillets for $19.99. Also online. $10 cheaper than Amazon and free local pick-up. Thank you!
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Jun 21, 2018 03:23
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There's always ton of lodge stuff at every Marshalls/TJ Maxx/Homegoods I've ever been to. I got a pancake griddle for $12.99, and 8" flat and grill-bottomed pans for like $30 total. I've seen those bigger ones, but I don't need a pan that big just yet. Last week I saw a enameled dutch oven for $30 or so, I was livid because I just got one at target a month ago.
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Jun 21, 2018 05:02
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  Anyone got some dish soap and a scrub brush? This skillet is apparently over 100 years old, it’s like a Teflon non-stick surface!
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Jun 27, 2018 19:19
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Submarine Sandpaper posted:generally they're sized for 2 stove burners so 6-8 pancakes Do you make pancakes for ants
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Jun 27, 2018 21:30
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Bob Morales posted:Do you make pancakes for ants Stack them. Gotta think in 3 dimensions.
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Jun 27, 2018 21:38
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Bob Morales posted:Do you make pancakes for ants waffles tbh
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Jun 27, 2018 22:51
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Anyone have or use a Lodge charcoal grill? Worth it?
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Jul 2, 2018 05:28
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Costco currently has their own brand 10" and 12" skillet pack with silicone handles on sale for $24. I took a quick look at them and while the finish looked fairly typical for a non-Lodge skillet. I can't really think of a reason I need a 12" skillet though and I already have a 10". https://www.costco.com/Tramontina-2-piece-Cast-Iron-Skillets.product.100392427.html
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Jul 2, 2018 20:31
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Not exactly cast iron but I imagine similar. I have a carbon steel pan that was packed away for a while and when I got it out again I noticed some rust/discoloration about the size of a dime. Most of it I was able to brush off with steel wool but it looks like there might be some more stubborn bits. Any tips on the proper way to fix this? I'll likely just address it as if it's cast iron but I wanted to check first.
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Jul 26, 2018 14:17
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Most of what I've seen says to just treat it the same. I keep meaning to pick up a nice carbon steel wok...
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Aug 9, 2018 14:52
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What's the general consensus on using Flaxseed oil? I applied it last seasoning with a sprayer and it appears to be holding up a hell of a lot better than the usual bacon drop method.
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Aug 11, 2018 01:53
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Farking Bastage posted:What's the general consensus on using Flaxseed oil? I applied it last seasoning with a sprayer and it appears to be holding up a hell of a lot better than the usual bacon drop method. I swear by it. Over a year and counting, and I abuse the hell out of my cast iron with screaming hot temperature searing, and scrubbing hard with soap and copper wool.
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Aug 11, 2018 02:12
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