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ColdPie posted:I've got a glass stovetop. Came with the house when we moved in, and we're planning to ditch it sometime for a gas stove. Frankly, I'm fairly rough with it. I cook with a 12" cast iron skillet on it all the time. I shake skillets and pots around directly on the surface. I use it as extra counterspace. It's got a fair handful of scratches, but the worst looking parts are from spills and boilovers that burned onto and around the elements. I imagine if I took some cleaner to the surface to clean up the baked on stuff, it'd turn out in "used but good" condition, plenty good enough for a rental unit. And like I said, I'm hard on the surface. Same here, on all counts. If I had my druthers, my kitchen would look rather like a commercial kitchen, complete with stainless counters/shelving, and a drain in the center of the (properly sloped to the drain) floor, so I can rinse the counters and cabinets with a hose after I disinfect them.
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Jan 20, 2015 14:42
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feelz good man posted:Seriously, when people are ready to accept that cast iron sucks for a lot of things, aluminum will be there waiting for them. In three hundred years, when I am long dead, and the oceans have risen and fallen again, and the plumes of radioactive ash have finally settled over our world, your aluminum will be nothing but junk, delaminating from extreme intragranular corrosion, if it hasn't already been melted down to build more nuclear bombers. My cast iron, however, will be resting in a drawer inside one of the countless ruined homes, somewhere in the ravaged no-mans land that was once a metropolitan US city, quietly laughing to itself.
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Jan 27, 2015 13:13
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PhazonLink posted:Hey you know how past threads made jokes about how house fires would give a pan a perfect seasoning.  Everyone ok, at least?
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Feb 26, 2015 22:50
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Biscuit Joiner posted:fyi: Sausage gravy is the recommended adhesive for joining two biscuits together. I need to come to your house for breakfast. For science.
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Mar 30, 2015 19:28
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StrippingChat: media blasting cabinets do a drat fine job on cast iron, if you have access to one. It also gets you out of having to deal with a loving lye bath. Screw that.
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Apr 6, 2015 02:48
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Gorgar posted:I don't cook sauces in general in bare cast iron, but I do prefer enameled cast iron for that over stainless or whatever. I don't think I even have a non-stick pan any more. I do. It's cast iron too, though.  The only other pans I own are regular steel pans. There are things you can do to meat in a regular steel pan that cast iron isn't quite as good at.
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Apr 20, 2015 00:04
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GreaseGunner posted:I'm aware of how frying thanks to good ol' Alton Brown. That's why I was also confused when the thermometer would read hot but stuff would come out oily. I know I wasn't cooking it too long, so I'm thinking I just had the fish in too big of pieces. Doesn't explain the fries though. Check your thermometer for accuracy, and also look to see if your oil temperature crashes when you put the food in. Insufficient quantity of oil, or an insufficient heat source can cause a temperature drop, allowing oil into the food before it starts to boil the moisture.
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Apr 22, 2015 19:20
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Drifter posted:Just use the second cast iron skillet to press down inside the larger one. The first answer is always bacon. The second answer is always more cast iron. Seriously though, heat both pans in the oven for awhile, and you can power-sear a steak on both sides simultaneously, in like ninety seconds. 
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May 5, 2015 22:32
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toplitzin posted:Sous vide then sear. Do we have a pinkie-in-the-air emoticon? And can I come to your house for dinner?
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May 7, 2015 01:02
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Missing Name posted:I just reseasoned the family skillet. Tell her if she does it again, you're going to use the wire brush on her until she's clean too.
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May 8, 2015 13:33
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Bob Morales posted:Every drat time I read this thread I want to make a pan of cornbread. Cast iron pan cornbread is the best thing.
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Aug 17, 2015 22:07
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Bob Morales posted:Don't worry about taking the black off, just scrub the hell out of it with a brillo pad. Some people clean the pans so well when they restore them that they turn completely gray. Those pans are very serviceable and should be great after seasoning and then cooking a bunch of stuff. I've media blasted cast iron down to fresh bare gray, and re-seasoned them to glistening black. It's all about The only trick is that after you scrub the poo poo out of them, immediately hit them with some food-safe oil, unless you're seasoning right away. Cast iron with rust pretty quickly, and you'll have to scrub again, which is a drag.
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Aug 28, 2015 22:49
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Nettle Soup posted:Whats the problem with eggs anyway? They stick? People expect to not have to use oil for them? People are terrified of using fat when they cook.
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Aug 31, 2015 00:34
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If you then pour out the excess bacon fat, and wipe it gently (aim for a thin, even coating of fat, rather than to clean it out,) with a paper towel, you can also make your toast in the pan. NOT THAT I DO THAT. 
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Oct 5, 2015 21:49
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For €200, the loving thing had better cook for me. Go on eBay, find a Wagner or a Griswold with the original lid. Even with the hilariously expensive shipping, it'll still be less than half your budget. You want a Dutch oven, and not a camp stove. A camp stove will have cast-in feet, which won't work on a range. As to size versus your electric range, something being bigger than the heating element is better than smaller. Cast iron in particular will heat mostly evenly better than most other materials on a smaller element. It might be slightly hotter in the center over extremely high heat, but that's not generally the kind of cooking one does in a Dutch oven, anyway.
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Nov 27, 2015 01:50
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Missing Name posted:Seasoning is unsanitary... Any microbe that survives a 300°F+ iron hellscape deserves its chance to infect my innards.
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Dec 3, 2015 08:47
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Safety Dance posted:Is there anything fundamentally dangerous about cooking on a mild steel griddle? It's hot, and you can burn yourself.
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Feb 5, 2016 01:23
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A few days ago, before work, popped my skillet on the stove on high after wiping it down and rinsing it, just to dry it all the way off... ...And left for work without turning it off. Came home to a house full of dead smoke detectors, a very nervous dog, and a red-hot skillet. Although I don't recommend it, as it turns out, long-term high heat is an excellent way to strip seasoning from a skillet... Really glad I didn't burn my loving house down.
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Apr 11, 2016 15:22
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Cook the pancakes in the bacon pan. Trust me on this.
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Apr 27, 2016 02:07
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I love oven-baked bacon, but I also love pancakes made in the bacon grease, and I also hate doing dishes.
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Apr 28, 2016 22:42
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Oldsrocket_27 posted:What are everyone's thoughts/experience regarding glass top stoves with cast iron? I'm moving into a house with one and my first instinct is that I cannot use them on it, both because of potential scratching on the pans and potential breaking of the stove-top. We plan to get a gas range at some point down the line, but buying a house ain't cheap, so for now that's not an option. It's not an issue. At all.
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May 4, 2016 00:42
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Admiral Joeslop posted:Fry some bacon in that sumbitch. It is the only way.
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Jun 20, 2016 01:07
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dis astranagant posted:In an electric oven it runs the heating element at a dead short for several hours, reaching a couple thousand degrees inside and turning most any food residue into ash. If the inside of the oven actually reached "a couple thousand degrees," the oven itself would be a pool of liquid metal on the kitchen floor. I think my (electric) oven gets to eight or nine-hundred degrees Fahrenheit during a clean cycle.
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Jun 22, 2016 02:27
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I wouldn't do a clean cycle with a bird in the house...
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Jun 23, 2016 16:49
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Re: Stripping seasoning; The best way might be chemicals, or high heat. But the most FUN way is a blasting cabinet and walnut shells.
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Oct 2, 2016 01:17
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Media blasting > all other rust removal methods.
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Nov 7, 2016 18:44
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Subjunctive posted:I want to reseason this, but I'm not sure how far I have to go to strip it. Will steel wool suffice, or do I need to self-clean or find the right attachment for my dremel somewhere in the basement? It's slightly rough, and different parts are slipperier than others, but nothing too bad. I... wouldn't even reseason that. Hit the grody bits with some rock salt and a towel, and wash it with soap and water, then put some oil on it and call it good. Why do you want to strip it?
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Dec 11, 2016 01:07
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spankmeister posted:Molds like that don't require seasoning, unless you want to make burgers shaped like gingerbread house parts
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Dec 24, 2016 21:29
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Knifegrab posted:I've seen a few different ways to prepare ghee but never done it, how do you make it? http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html
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Dec 26, 2016 00:02
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A properly seasoned pan: https://www.youtube.com/watch?v=QkTcnjqUlmg
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Jan 2, 2017 15:22
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McSpankWich posted:Sometimes I wish my 10" was a 12," but then I pick up a 12" in the store and I'm like oh right. Cast Iron Megathread: Sometimes I wish my 10" was a 12" McSpankWich posted:I do need a Dutch oven though, for some reason I don't have one. Enameled is the way to go, right? There's not really any reason for the unfinished at this point is there? It's a bit twitchier to use an enameled Dutch oven on a campfire, and you can get a better sear on meat with a bare iron version.
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Feb 12, 2017 15:50
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His Divine Shadow posted:Been looking for this, a pan to make "plättar" for Daaaaaaaaaamn son.
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Aug 24, 2017 11:19
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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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TheKingslayer posted: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. In descending order of effectiveness: Media blasting Wire wheel Wire brush Brillo pad If the corrosion isn’t too bad, even a regular scouring pad can work, and it generally won’t touch the seasoning unless you really get nuts with it. I’m a big fan of media blasting, since you can get all of the old seasoning off and start from totally bare iron.
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Jan 3, 2018 15:32
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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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Kosher salt and a paper towel. Once the crud is off, a bit of soap and a nylon dish brush.
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Jul 17, 2019 22:28
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Chainmail is a bit aggressive for cast iron seasoning; I use kosher salt and a paper towel. That said, I don't think thats whats causing your issues. Can you snap a pic or two of what you're talking about? The only flaking I've ever seen on cast iron was from ANCIENT seasoning that was actually too thick, and starting to delaminate from itself.
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Jun 4, 2020 17:06
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Hadlock posted:The correct way to season a pan is In between each of the above steps: Always be cooking bacon.
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Oct 2, 2021 00:33
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Brawnfire posted:I just recently got my first enameled dutch oven and it's greatly improved my chili/tomato sauce/braising game Enameled cast iron is the poo poo for pot roasts, ossobuco, stuff like that. I should try red sauce in it, I always make mine in my hugest saucepan.
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Jan 31, 2022 06:32
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| # ¿ Apr 25, 2024 01:05 |
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I'd like to take a minute to say that induction and cast iron is the best parts of the 19th and 21st century.
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Feb 15, 2022 02:00
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