|
I cooked some pasta sauce in my hackmann dutch oven and that royally hosed up my seasoning. I cleaned it and put it away but i forgot to wipe it down and now it's rusty. I fail at cast iron. 
|
#
¿
Jan 15, 2015 10:14
|
|
|
|
| # ¿ Apr 20, 2024 01:01 |
|
|
is it induction, ceramic or halogen?
|
|
#
¿
Jan 19, 2015 09:40
|
|
|
You could try putting parchment paper in between.(backpapier)
|
|
#
¿
Jan 19, 2015 15:42
|
|
|
Butch Cassidy posted:What's the whole appeal of ceramic stovetops, anyway? Easy cleanup and sealed burners? Those open topped spiral burners are not at all prevalent in europe so if you have an electric range you get a glass topped one nowadays.
|
|
#
¿
Jan 19, 2015 16:13
|
|
|
I thought Germans generally took their appliances with them when moving?
|
|
#
¿
Jan 19, 2015 16:16
|
|
|
I've played seven days to die, I can attest to that. All the pots you find in the postapocalyptic world are cast iron.
|
|
#
¿
Jan 27, 2015 13:20
|
|
|
Yeah not sure why you'd want to use wd-40 Just a quick wipe with any neutral cooking oil or crisco or whatever will do.
|
|
#
¿
Jan 31, 2015 01:00
|
|
|
niss posted:Just from looking at the thumbnail picture, I thought you burnt a hole in your pan and was like how the gently caress did you do that. yeah that was my initial reaction as well.
|
|
#
¿
Feb 8, 2015 02:00
|
|
|
funkatron3000 posted:Cross posting from the Post Your Recent Purchases thread That owns. Would cook a giant batch of chili in there.
|
|
#
¿
Mar 9, 2015 16:58
|
|
|
How are you going to get it out of the kitchen? Disassemble it again?
|
|
#
¿
Mar 30, 2015 07:54
|
|
|
By the way the penny just dropped on your name. 
|
|
#
¿
Mar 30, 2015 17:24
|
|
|
Planet X posted:I was going to consider the lye method to strip them before reseasoning, but I can't find regular lye at the store. I figured I'd get some off of amazon, some gloves and goggles, and put it all in a bag and let it work its magic. Anyone done this? Look for caustic soda or sodium hydroxide in the drain cleaner section at the hardware store.
|
|
#
¿
Apr 5, 2015 08:59
|
|
|
Drifter posted:I wouldn't think 2 pounds would be heavy enough to I suppose they'd be good for keeping steaks, chops and burgers flat
|
|
#
¿
May 4, 2015 08:05
|
|
|
eh it's fine
|
|
#
¿
May 15, 2015 14:17
|
|
|
Cast iron is brittle and he might be unlucky enough for there to be a casting flaw in the handle.
|
|
#
¿
Aug 16, 2015 22:41
|
|
|
SymmetryrtemmyS posted:You could also use JB weld to stick any old piece of metal on there. Even the old handle! Is JB weld heat resistant enough?
|
|
#
¿
Aug 17, 2015 04:50
|
|
|
I got myself a Lodge 12" skillet a couple of days ago, and have been experimenting with it since. I've made this simple recipe that is loving amazing for breakfast: 1. fry a bunch of bacon, I use thick cut English back bacon. Use a grill press if you have one 2. put the bacon aside on a plate or whatever 3. get 2 slices of good bread. 4. put soft goat's cheese in between. 5. place in pan, low heat, soaking up all those good bacon juices. 6. Use the grill press if you have it 7. flip over once. 8. once the cheese is melted and the bread is nice and cruncy like a grilled cheese, open it up and put some of the bacon in from earlier 9. eat
|
|
#
¿
Sep 7, 2015 11:02
|
|
|
Hopper posted:I know, it is loving super expensive here in europe. I am not really sure whether to buy one or just say gently caress it. Alledgedly the cast iron price is so high. Where are you located? I have a vague recollection that you're Dutch. There's a store here in The Hague where they sell Lodge. It's an expensive-rear end cooking store so the markup is hefty so don't expect amazon prices but still they're like 30-40% of Le Creuset. e: Although... German? Anyway, let me know I might be able to help you out anyway.
|
|
#
¿
Nov 27, 2015 11:23
|
|
|
Crazyeyes posted:I'm an idiot who doesn't know exchange rates. For some reason I thought 45 euro was like 80 usd. The good old days.
|
|
#
¿
Dec 2, 2015 19:44
|
|
|
I'm a bit on the fence due to the thickness of it, or rather lack thereof. I wonder if we'll see a lot of breakages or not.
|
|
#
¿
Apr 7, 2016 08:34
|
|
|
My oven does not have a cleaning cycle, what's the best way to strip a pan without it? It goes up to 250C, about 480F, is that hot enough?
|
|
#
¿
Jun 20, 2016 08:18
|
|
|
Pubic Lair posted:Using a self cleaning oven is the easiest, maybe you could see if a friend does? You could also use oven cleaner spray and put it in a plastic bag for a few hours. You could also fire it by putting it in the coals of a campfire or in a BBQ grill. Hmm this may explain why I'm having issues getting a good seasoning in the first place...
|
|
#
¿
Jun 20, 2016 08:45
|
|
|
I use the leftover pieces of skin to check the oil temperature.
|
|
#
¿
Jul 25, 2016 17:23
|
|
|
yeah you need the refined kind iirc, and the "healthy" kind has all kinds of acids and stuff that you don't want
|
|
#
¿
Sep 21, 2016 07:27
|
|
|
Enameled is perfect for making tomato sauces etc. Although I have a plain cast iron dutch oven and I cook acidic sauces in it all the dam time.
|
|
#
¿
Dec 5, 2016 18:42
|
|
|
You will still need some oil. A well seasoned pan is fairly non-stick but it can never be as good as teflon.
|
|
#
¿
Dec 18, 2016 10:48
|
|
|
Molds like that don't require seasoning, unless you want to make burgers shaped like gingerbread house parts
|
|
#
¿
Dec 24, 2016 21:22
|
|
|
Try preheating your skillet in the oven if you haven't already. Also, a knob of butter gives a great sweet, nutty flavor to the crust.
|
|
#
¿
Dec 27, 2016 00:54
|
|
|
Flash Gordon Ramsay posted:One caveat on dumping water into a screaming hot pan: Doing so tends to aerosolize the fat in the pan, which may then ignite if your burner is on. May only be a risk with gas burners, but it happened to me twice and the flash fire was enough to melt the blades inside my exhaust fan. I once set fire to my stove hood that way, the filter hadn't been cleaned in a while and was full of grease.
|
|
#
¿
Dec 27, 2016 19:27
|
|
|
|
| # ¿ Apr 20, 2024 01:01 |
|
|
Supermarkets are catching on here, I bought a piece of pork shoulder that has been SV'd for 48hrs. All you need to do is heat it up and pull the meat for a sv pp sandwich.
|
|
#
¿
Feb 27, 2017 19:27
|
|