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Can you just not replace the ceramic top? Glass in oven doors is replaceable, so it's not that far of a stretch for them to be replaceable, especially if it's more of a wear part.
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Jan 19, 2015 22:37
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MrYenko posted: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. I'd want it just 'cause I hate to mop. Dog tracked a bunch of mud in? Just hose it down. Easy peasy.
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Jan 21, 2015 04:21
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I use cheap mesh splatter guards I bought at Dollar Tree years ago. Works well for me, but I still wipe down the stove afterward.
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Mar 3, 2015 06:57
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Using my skillets on the grill for the first time tonight to cook some vegetables. Not sure why I haven't thought to do this before.
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Mar 31, 2015 01:07
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The Midniter posted:Also make this bread with all sorts of crazy toppings (not just olives and pistachios). It's DEAD simple and super delicious. Also makes an EXCELLENT cast iron pizza/calzone dough! That bread looks amazing. Cooked pizza in a skillet tonight. Turned out pretty good.
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Apr 9, 2015 02:13
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I need a better savory cornbread recipe. Mine is the standard one from the Martha White bag with a few modifications. Not bad, but not the great crumbly texture I want in a cornbread.
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Apr 16, 2015 06:10
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Oldsrocket_27 posted:This is the one I've been using, with egg but no flour or sugar. It ends up crumbly with the measurements they provide, though I prefer roughly 1/4 cup more buttermilk or the white of another egg (depending on how much buttermilk you want to taste) to help it hold together a bit more. I also frequently replace the butter with baconfat and add bacon. That looks more like what I'm wanting there. Good enough to crumble into beans. Am I terrible person for eating cornbread and milk growing up? It was something my grandfather and I did together and I remember it being pretty good.
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Apr 17, 2015 01:51
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Too true. Too true. Live your life and enjoy your cornbread. 
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Apr 17, 2015 06:00
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Lestion posted:To those of you who sear steaks on your cast iron: Do you prefer to bake then sear, or sear then bake? Bake then sear.
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May 7, 2015 00:47
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Kroger, a grocery store, had 10 inch Lodge skillets for 11 bucks, and 13(?) inchers for 15. I am having a hard time not going back and getting one of each. I already have two 10 inch skillets, but that is a really good price....
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May 15, 2015 01:39
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Is it bad that I want to go get one of those skillets, chop the handle off, and use it full time on my grill?
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May 15, 2015 16:43
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Use it on the grill. Or if you're gonna toss it, I'll take it off your hands.
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Aug 16, 2015 19:46
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MrYenko posted:Cast iron pan cornbread is the best thing. It really is. My wife bought me a mini Crock Pot for my classroom this year. I can't wait to
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Aug 19, 2015 03:27
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I use Castrol Magnatec. No really just cook in it, wipe it out, put on a thin coat of oil and leave it. Cast iron is not that complicated, nor should it be.
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Sep 7, 2015 17:13
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Disco Salmon posted:Looking into getting a cast iron dutch oven, possibly enameled. Looks like you probably already ordered it. Just throwing in my 2 cents to stave off buyer's remorse. I picked up one of these last year on the cheap because I had a gift card. I was sad to find out that they're not made in the USA, but honestly that's the only downside. It's a good size for my wife and I. Most recipes I've tried are designed for a pot of this size and it provides us with leftovers. Since it is glass enamel, you do have to take care when washing it, and it cannot go on high heat. I made a mistake about which stove eye I turned on, and I think I did put a small hairline crack in mine. It's something to watch out for - the enamel hasn't come off the inside yet so I think it's fine. I did something, banged it too hard on something and chipped the outside bottom  I leave it out on the stove all the time, the blue is a really pretty color and goes well with our kitchen. Keep the rubber spacers for the lid - they help keep it open to air it out after washing and keep the lid from damaging the pot during storage. If the enamel does start coming off, treat it with oil like any other cast iron - or so says America's Test Kitchen. Frankly, it's a great pot and is great for soups, stews, and anything else and will last forever. I picked up a 6" Lodge skillet today. I'm pretty excited to get it seasoned up and cook single eggs for my breakfasts. My wife also pointed out that it's a good size for skillet cookies, too. 
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Oct 9, 2015 21:50
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That sounds good. I wonder how it might freeze. I'd like to make a big batch and eat on it for lunches during the week. Not cast iron, but handy: crock pot food warmer. Holds 2 cups and is great to heat up things like soups, beans, etc. Something like this would be good too, I think.
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Oct 25, 2015 03:32
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A while back I bought a smaller cast iron pan - I think it's 6". It's a Lodge, so it's texture on the inside is extremely rough*, or was. I took to it with some wire wheels and sandpaper and got it fairly smooth. It doesn't look it, but it feels smooth, and it's as smooth as I care to get it by hand. I might go back over it when I get more time and some polishing wheels, because I really want it smooth like older cast irons. Anyway, I'm re-seasoning it now, and there's this one weird bright patch that won't go away, even though I've covered it with oil a few times. I've got it in the oven now, so maybe it'll go away, but it's not looking like it. Any ideas what might be making it do that? *Oddly rougher than my 7 or 8 year old Lodges that I've only recently started using heavily. They're basically smooth.
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Nov 10, 2015 03:53
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Mine looks the same way, but even after a couple of oven bakes and cooking bacon in it, I still have this one spot where it remains silver.
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Nov 11, 2015 18:13
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I got my grandmother's 10qt enamel dutch oven. No idea what to do with it that I can't do with my 4qt.
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Jan 1, 2016 06:52
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FetusSlapper posted:The same things but for bigger parties. Sadly, I was mistaken. It's a 4qt Kirby and Allen that manages to be bigger than my 4qt Lodge. Ah well, it's bright red and was Granny's so that's all that matters I plan to use it to cook a batch of collard greens today.
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Jan 1, 2016 20:36
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I cook bacon in the oven.... ...in my cast iron skillet.
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Apr 30, 2016 03:36
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coyo7e posted:Do you like to preheat the skillet? I like to preheat the skillet when I oven bake bacon Sometimes. Kind of depends on what I'm doing and whether or not I remember.
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May 2, 2016 05:28
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Fishing trip coming up... Seemed like the perfect time to order a 5qt dutch oven. 
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Jun 18, 2016 23:24
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Two nice frying sessions and my new dutch oven looks amazing.
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Jun 24, 2016 22:08
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Last time I did something like that it filled my kitchen with plumes of smoke.
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Aug 28, 2016 23:25
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I just realized I have 3. A blue enamel one that I use semi often, a red one I inherited from my grandmother, and a non enamel one I bought back in June that is currently living in my truck. So what I mean to say is get whichever you want, because you'll end up with a bunch no matter what
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Sep 3, 2016 20:25
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Simmering all day won't hurt my enameled cast iron, will it? I never really thought about it and don't see why it would, but then I'd hate to mess up something good because I overlooked something simple.
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Sep 18, 2016 20:29
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ColdPie posted:All this talk of seasoning made me hungry. BLTs for breakfast. Welp. Looks like this is what I'm having for lunch when I get back from buying groceries.
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Dec 17, 2016 17:24
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Even in a non-stick pan, you use a little bit of some sort of fat, whether it's butter or oil. Also, gently caress cooking steaks with that bullshit "pan as hot as you can get it" method. Plumes of smoke looked like the drat Deepwater Horizon spill coming out of the pan. Filled my kitchen with way too much smoke for what it was. Cook steak how you want, but filling your kitchen with a ton of smoke is too much trouble. What works the best, for me anyway, is to heat the steak in the pan in a low oven until it hits about 110 or 120 internal temperature. Take it out, remove steak from pan, heat the pan up nice and hot with some butter or oil (maybe even be fancy with some compound butter), then sear the steak in the pan until it hits about 130. Maybe even baste it some with the fats. Take the steak out and let it rest, then eat it.
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Dec 18, 2016 23:15
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So what do you do, sit the skillet on the element?
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Dec 30, 2016 03:38
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Why use a cookie sheet in the oven? I'd you go the oven route, just use the skillet in the oven.
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Jan 16, 2017 02:20
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Subjunctive posted:with a cookie sheet you can put the bacon on a cooling rack, with thick slices of bread underneath I.... .... I like the way you think.
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Jan 16, 2017 04:27
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Once I switched to using kosher salt and a bamboo utensil to scrape out my pan, I've not needed anything stronger. I used to use table salt and a paper towel, which was a mess.
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Jan 28, 2017 00:17
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Heating it up and using the right amount of fat has way more of an effect.
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Jul 26, 2017 02:01
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That looks like it turned out good! I'd eat it.
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Aug 5, 2017 03:30
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That is stupid and pointless. Just send it to me to get rid of it.
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Aug 25, 2017 00:59
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I just bought the coolest little pot with a lid. It holds maybe a quart, and I got it for $12. Got it home and hit it with a wire brush and it looks like it is cracked. Either I did it or it was already cracked; there is a hairline crack down the side that had rust in it, so I'm betting it was already there and I didn't notice it (I didn't look closely at it when I bought it) I'm planning to use it on my grill for small servings of beans and the like. Should I still use it or is it going to split the first time I use it? It's in the oven seasoning now.
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Oct 11, 2017 18:25
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Well, it didn't seem to get any bigger. Here's an album with some photos of it and the crack. I think for just a couple servings of beans, smoking bbq sauces, and cooking small cobblers etc for two people on the grill it'll be fine. https://imgur.com/a/bGQo3
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Oct 11, 2017 22:49
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You still need oil for eggs in nonstick. ...maybe I have lovely nonstick, though.
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Dec 15, 2017 01:30
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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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