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Kenji replies to a tweet of mine and said flaxseed flakes off too easily, but I still use it.
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Aug 11, 2018 02:27
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Subjunctive posted:Kenji replies to a tweet of mine and said flaxseed flakes off too easily, but I still use it. I've heard that, but I think flaxseed bonds to bare metal fine and only flakes off if you didn't strip it right first  Kind of a "no true Scotsman" of me but it's worked for my 10", 12" griddle, and carbon steel so far. ~14 months of regular use on my 10", with a flaxseed base and the thinnest possible sunflower oil maintenance each time.
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Aug 11, 2018 02:33
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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. In my experience, bacon fat makes lovely, fragile seasoning. I don’t know why people swear by it the way they do.
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Aug 12, 2018 01:07
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After I use the pan I rinse it out, spread some canola oil super thin, chuck it on a burner until it just starts to smoke, and put it away. I don't use flax seed or whatever and it doesn't flake. IMO don't overthink it. :justcook:
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Aug 12, 2018 01:32
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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 found the initial seasoning with it was great but ended up flaking bad down the line. I wouldn’t use it again.
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Aug 12, 2018 03:50
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ColdPie posted:After I use the pan I rinse it out, spread some canola oil super thin, chuck it on a burner until it just starts to smoke, and put it away. I don't use flax seed or whatever and it doesn't flake. I use olive oil cuz it's what I have on hand/I haven't thought about buying a specific oil to season. I'm finally building back a good season on my skillet after several people mistreated the poor thing and soaked it/scrubbed the poo poo out of it. It didn't help that I accidentally burned my season off either attempt to reseason it but forgetting that I left it on a burner set too high  .
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Aug 15, 2018 15:51
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AmazonBasics has enameled dutch ovens now E: and apparently a whole pre seasoned cast iron set The Slack Lagoon fucked around with this message at 17:19 on Sep 19, 2018 |
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Sep 19, 2018 17:14
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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 had to strip some pans and gave it a go a year or so ago. I have to admit, I was pretty skeptical. but the poo poo works better than anything else I've used, just anecdotally. I think if you don't season a pan correctly, it'll get splotchy and dumb, but any fat will do that. I was really careful with mine and stripped all my metal down to the bone, and I have a nice smooth mirrorlike sheen that hasn't gone away or suffered from any of the abuse I've thrown at it, whereas lard and crisco have not been as durable for me. I think I did 3 thin layers of flax over a 4 hour burn before putting the pan in rotation... fwiw
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Sep 22, 2018 07:15
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I also used flax the initial seasoning of my pan and the finish is killer. My dad was visiting one day and just walking through the kitchen was like "holy poo poo is that your pan? How did you get it like that?" I haven't really done anything special outside of that initial process. Edit: in other depressing news, the house we moved into has electric appliances and a glass cook top. Is it true i can't use my pan on it anymore? 
McSpankWich fucked around with this message at 12:45 on Sep 22, 2018 |
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Sep 22, 2018 12:43
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You can, but if you slide it when repositioning it you may scratch the glass, and if you drop it any more than a half inch it may shatter.
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Sep 22, 2018 13:51
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It's fine, just don't drop it. It might get scratched a little, but who cares, cooking surfaces are meant to be used, and ranges have pretty low resale value so whatever. Consider replacing it sometime.
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Sep 22, 2018 14:39
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People waaaaaaaaay overblow the whole cast iron/electric range thing. The only range I’ve ever damaged with cast iron was a gas range I dropped the pan onto the edge of and chipped the finish. 
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Sep 22, 2018 16:33
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The only issue with cast iron on a glass range is it's a bit heavier. Just keep it clean and try not slide stuff around, having some grit under the pan is what's going to scratch it. That's true for normal pots and pans as well.
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Sep 22, 2018 17:03
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Sair posted:The only issue with cast iron on a glass range is it's a bit heavier. Just keep it clean and try not slide stuff around, having some grit under the pan is what's going to scratch it. That's true for normal pots and pans as well. This. My cast iron has been exiled to the basement range since we got a glass top eight years ago and despite special pots and never sliding them the surface is still scratched. Grit gets on there, the pot rotates slightly, and there you are. I think burnt sugar might have a bad effect too on some ceramics. Don't finish your maple syrup on your glass range. 
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Sep 22, 2018 19:57
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So what’s the consensus on cast irons actually leeching iron into our food etc? Minimal at best?
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Sep 22, 2018 20:00
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Nostalgia4Dogges posted:So what’s the consensus on cast irons actually leeching iron into our food etc? Minimal at best? There is leaching but for most it's a non-issue. There are studies that show a significant iron increase in foods cooked in cast iron. I don't know what these studies meant by "significant" or if they used well seasoned / sealed cookware to begin with. One referenced applesauce, an acidic food some of us would not consider cooking in cast iron.  Unless you're a weird Antarctic Ocean fish using copper based blood for oxygen transport iron is essential for life. Given the prevalence of low iron levels in North Americans (especially women) leaching iron looks like a feature, not a bug. I'd only be concerned if the levels were high enough to change the taste of the food or there is hemochromatosis in your family tree. (Or, you're already eating liver for breakfast, lunch, dinner, and tea, in which case you're on your own.) edit: I did some quick Googling after posting and quickly tripped into the usual Internet cesspool you hit every time you try to research a health issue. Apparently all types of cookware are going to kill you but there is hope: "Titanium cookware seems to pose the least health risks and doesn't react with food while cooking. Part of a good cancer prevention plan is to ditch all others and buy high quality titanium cookware. Premium titanium cookware is more expensive but inferior cookware will actually cost more over time." I look forward to reading about cookware made from recycled Soviet nuclear submarines. Hexigrammus fucked around with this message at 23:23 on Sep 22, 2018 |
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Sep 22, 2018 23:14
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brb buying a $10,000 saucepan
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Sep 23, 2018 00:28
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If there's any iron getting into your food that's a good thing. That's why they give Lucky Iron Fish to people in poor countries who have iron deficiencies.
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Sep 23, 2018 03:40
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Nostalgia4Dogges posted:So what’s the consensus on cast irons actually leeching iron into our food etc? Minimal at best? iron is something you want in your diet. I hope and assume cooking with iron puts iron into anything I'm cooking with.
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Sep 23, 2018 09:03
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McSpankWich posted:Edit: in other depressing news, the house we moved into has electric appliances and a glass cook top. Is it true i can't use my pan on it anymore? you're gonna shatter or scratch the poo poo if you're renting, gently caress if you own, just replace the hob. used, it's a $300-500 project at most. new, $500-1000. worth every penny - you're probably using it the majority of the days of the week for the next ~5 years at least. I've hemmed and hawwed over kitchen projects before, only to eventually do them, and realize how much happier I am and how much happier I could have been for the preceding years, for the exact same amount of money, if I didn't hem and haw for all that goddamn time. just spend the money. you're worth it. yolo etc
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Sep 23, 2018 09:07
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Hexigrammus posted:
When the soviet union broke up, some Iron Curtain countries had been involved in high level titanium and crazy spacecraft alloy smelting for export back to the USSR. With no one to buy them, they had to turn their crazy expensive alloys into shovels and gardening tools.
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Sep 23, 2018 14:19
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Suspect Bucket posted:When the soviet union broke up, some Iron Curtain countries had been involved in high level titanium and crazy spacecraft alloy smelting for export back to the USSR. With no one to buy them, they had to turn their crazy expensive alloys into shovels and gardening tools. That's the trouble with this timeline. You can't make an absurd joke without discovering that it's really happening.
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Sep 23, 2018 18:09
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Fender Anarchist posted:brb buying a $10,000 saucepan Amazon has some pretty inexpensive cook sets, but if you read closely it turns out that "Titanium" is the brand name and they're actually anodized aluminum with a non-stick plastic coating.  The titanium camping gear is probably legit, if you don't mind paying $85 US for the equivalent of a large mug with a wire handle and looking like a hobo while you cook.
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Sep 23, 2018 18:25
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Sorry I should have prefaced about the iron leeching. I swear by my skillets and love them. I had always assumed maybe you got a tiny bit of iron when cooking with a skillet, and then of course some people use the iron fish On fb a health minded individual had posted an article about just how bad Teflon and the likes really is. Ah hell might as well post the article: https://www.cnbc.com/2018/07/09/how-the-epa-and-the-pentagon-downplayed-a-growing-toxic-threat.html Everyone was tripping over themselves to recommend skillets, but he had mentioned he uses stainless because he has too much iron due to health reasons and while leeching was minimal at best acidic foods can worsen it. So, pretty much in line with what was already said here! Nostalgia4Dogges fucked around with this message at 20:06 on Sep 23, 2018 |
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Sep 23, 2018 20:04
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ColdPie posted:It's fine, just don't drop it. It might get scratched a little, but who cares, cooking surfaces are meant to be used, and ranges have pretty low resale value so whatever. Consider replacing it sometime. Have one in my house now, had one two houses ago, it's fine.
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Sep 24, 2018 13:08
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I've actually found since I went full cast-iron cooking my cravings for red meat have decreased. Never gone, obviously, since steak is loving amazing.
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Sep 24, 2018 14:32
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My gf and I use cast iron for literally everything including red pasta sauce and she still has low iron.
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Sep 24, 2018 20:24
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yeah I thought the seasoning probably got in the way of much iron actually getting into the food? the lucky iron fish thing is very much a different setup
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Sep 25, 2018 02:11
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Nostalgia4Dogges posted:On fb a health minded individual had posted an article about just how bad Teflon and the likes really is. Ah hell might as well post the article: Unless I'm misunderstanding something, that article is about water contamination from manufacturing processes, not about cooking with Teflon cookware.
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Sep 25, 2018 17:58
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Today's email from Brad's Deals has a deal on 3 skillets for $17, plus a $10 mail-in rebate (must download the form): https://www.bradsdeals.com/p/371309?c_id=3474&u_id=67424549&d=110118
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Nov 1, 2018 18:28
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I got a gorgeous dutch oven, but it has a void on the inside near the bottom. ~1mm across, 2.5mm deep. Is this concerning? I could try to fill it in through typical seasoning, filling it with polymerized oil, but I feel that it won't be the same as solid cast iron no matter how we treat it. I feel like it's wasteful to ship such a heavy package back, but then again I want this thing to last for centuries, so? 
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Nov 3, 2018 18:47
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I have no idea what that picture is showing me.
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Nov 4, 2018 03:25
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McSpankWich posted:I have no idea what that picture is showing me. I think he's freaking out about that tiny speck up and to the left of the top corner of the ruler.
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Nov 4, 2018 03:32
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dis astranagant posted:I think he's freaking out about that tiny speck up and to the left of the top corner of the ruler. I saw that little chip and thought "No, it couldn't be that, there has to be something I'm missing."
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Nov 4, 2018 13:59
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McSpankWich posted:I saw that little chip and thought "No, it couldn't be that, there has to be something I'm missing."
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Nov 4, 2018 15:14
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It's a hole halfway through the wall. Didn't intend to imply the sky is falling, just asking if that's something to be concerned about.
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Nov 4, 2018 15:49
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BrianBoitano posted:It's a hole halfway through the wall. Didn't intend to imply the sky is falling, just asking if that's something to be concerned about. Yes, it is ruined forever, send it to me. Actually, scratch that. Does anyone in the Jacksonville FL area want a decent old no-name cast iron? I have two size 8's, one is an old Griswold and the other is the no-name. The Griswold was a gift/taken out of my grandma's basement and saved from rusty oblivion. it's a slant logo, so probably 1920's-ish. The no name is just a nice 10 1/2 in MADE IN USA. So if anyone wants it, pm me. I would also ship it if you pay shipping. Suspect Bucket fucked around with this message at 19:30 on Nov 4, 2018 |
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Nov 4, 2018 18:41
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Found a lodge 7.5 qt enamel dutch oven for $50 at the maxxx but it had a chip in the inside enamel on the lid (not a cooking surface). How bad would that chip be long term?
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Nov 9, 2018 20:39
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The Slack Lagoon posted:Found a lodge 7.5 qt enamel dutch oven for $50 at the maxxx but it had a chip in the inside enamel on the lid (not a cooking surface). How bad would that chip be long term? Between not-at-all and it-will-annoy-you-every-now-and-then-when-you-remember-it's-there
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Nov 9, 2018 20:57
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Flash Gordon Ramsay posted:Between not-at-all and it-will-annoy-you-every-now-and-then-when-you-remember-it's-there I've been wanting an enamel dutch oven for awhile and it seems like a good price - would you buy?
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Nov 9, 2018 21:07
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