|
Today in my cast iron skillet, I made pita breads for gyros. Yay cast iron!
|
# ¿ Jan 19, 2015 04:10 |
|
|
# ¿ Mar 28, 2024 15:10 |
|
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. Really, though, I can't wait to get rid of the thing. gently caress fragile tools. What is the point?
|
# ¿ Jan 20, 2015 03:03 |
|
Yeah the house we moved into had only one fire extinguisher, in the basement, expired. Fixed that right quick.
|
# ¿ Feb 27, 2015 00:16 |
|
Yeah, I wear lovely clothes or an apron and clean up after. 20 minutes seems like a lot, usually it's just a quick wipe down with a soapy paper towel or two. There's not that much splatter in my experience.
|
# ¿ Mar 3, 2015 03:22 |
|
Don't forget to open the kitchen windows.
|
# ¿ Mar 9, 2015 23:08 |
|
Yeah, a kitchen towel accompanied by not moving it very often. Just a quick jump from the oven to the stove top or whatever. What are you doing that you need so much contact that you're setting fire to cloth?
|
# ¿ Mar 16, 2015 14:18 |
|
Stickiness usually means too much oil left in the pan. Try to remove more oil after using it. Also, an hour in the oven seems really long. I just stick it on a High burner for 2-5 minutes, until the oil just barely starts to smoke, then I yank it off the burner.
|
# ¿ Apr 28, 2015 02:41 |
|
coyo7e posted:I had a roommate who worked at a new york slice place that does hipster recipes like http://www.sizzlepie.com/MENUS , he'd bring home a few random slices most nights and and its totally worth preheating the ovenwith the cast iron in it, while you take a shower before work. Heating up a full-size oven just to warm up a drat piece of leftover pizza is a crazy waste of energy.
|
# ¿ Oct 4, 2015 17:13 |
|
When we go camping, we bring along a pie iron. It's good for making pies or whatever, but the pro thing it do is open 'er up in the morning and slap on some bacon. Once those are crispy, crack an egg straight into the pooled fat and scramble with some tongs. Boom, delicious breakfast.
|
# ¿ Oct 6, 2015 02:36 |
|
Canola oil, bacon, use it, take it easy.
|
# ¿ Feb 1, 2016 23:57 |
|
I leave the chunks on and call 'em flavor crystals.
|
# ¿ Feb 3, 2016 23:48 |
|
jjack229 posted:I've been learning to cook on my 10" Griswold pan for the past year and a half, and have really been enjoying it. It's an apartment stove. The fact that you're even concerned about it means you're already miles ahead of the average renter. You're fine.
|
# ¿ Mar 30, 2016 22:43 |
|
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 fine. Don't be an ape.
|
# ¿ May 4, 2016 01:23 |
|
Jose posted:glass owns and will do basically anything you want while being piss easy to clean Glass is better than coil, but I still can't wait to get rid of this dumb fragile thing and replace it with gas.
|
# ¿ May 12, 2016 16:38 |
|
We're going camping this weekend with our new Dutch oven. I'm definitely planning to make biscuits and we'll probably cook bacon and eggs. Anyone have any favorite camping Dutch oven recipes?
|
# ¿ Sep 7, 2016 02:51 |
|
Leviathan Song posted:Beef burgundy We ended up doing beef burgundy for dinner, and then cooked bacon and eggs on the upturned lid the following morning. Now I've filed divorce papers so I can get married to this oven.
|
# ¿ Sep 11, 2016 23:40 |
|
Heners_UK posted:I think I'll pass on the kettle. Cast iron seems awful for a kettle, since you'd spend so much energy (time) heating up the metal itself. You want something thin and conductive for a kettle since you're just bringing the water up to temp quickly and then taking it off the heat. Cast iron's heat retention isn't useful. We got the 12 inch shallow (6 qt) Lodge with the three legs. Should have enough room for generous servings for four-six.
|
# ¿ Sep 14, 2016 23:01 |
|
Did you just let an empty pan sit on the stove on High for a long time? Don't do that. If you're searing steaks or something you're really shooting for like 400 degrees, not Glowing Red Hot. Cast iron maintenance: cook bacon sometimes, clean your pan gently shortly after using, smoke a bowl, take it easy.
|
# ¿ Oct 1, 2016 19:28 |
|
Or, you know, not. Are you trying to make a pan with a flawless mirror shine, or tasty food? The former is not required for the latter.
|
# ¿ Oct 3, 2016 19:43 |
|
Why cook anything when you can repeatedly burn oil in your oven???
|
# ¿ Dec 13, 2016 00:19 |
|
Aggghhhbbbllggghgggg just cook things aavggfcdsghfccdssfffff this loving thread
|
# ¿ Dec 15, 2016 17:42 |
|
You gonna hang it on the wall as an art piece or something? Your Grandma's sweet old cast iron pan got that way through use.
|
# ¿ Dec 15, 2016 18:19 |
|
All this talk of seasoning made me hungry. BLTs for breakfast. Let's eat.
|
# ¿ Dec 17, 2016 16:08 |
|
What's the idea, there? Just get the thing hot and pour in gingerbread batter?
|
# ¿ Dec 24, 2016 18:20 |
|
I cooked pita breads for hummus and then roasted asparagus, carrots, and mushrooms in my cast iron skillet as my contribution to Christmas Eve dinner last night. :justcook:
|
# ¿ Dec 25, 2016 17:17 |
|
I wait for the pan to be cool enough handled with bare hands, but still hot. I guess I'd be afraid of cracking the pan from the temperature shock, but maybe that's not really an issue.
|
# ¿ Dec 27, 2016 19:07 |
|
Use your anti-grav field, people. Duh.
|
# ¿ Dec 30, 2016 04:19 |
|
Ciaphas posted:I've come to the conclusion that my irons are always going to have a little too much oil and grease and bits of burnt food crap left over after I clean, and come to accept that because gently caress it I use the things every other day anyway. This person has reached cast iron nirvana. Congratulations.
|
# ¿ Jan 2, 2017 13:45 |
|
Ask in general questions or just start a new thread. IMO we have too many megathreads and chat threads and not enough little "here's what I'm doing, what do you think" threads.
|
# ¿ Jan 8, 2017 02:55 |
|
Nettle Soup posted:Just keep using it and don't worry. New thread title.
|
# ¿ Feb 11, 2017 16:47 |
|
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. You'll want bare iron with the feet if you intend to use it while camping. Otherwise yeah, enameled for home use.
|
# ¿ Feb 12, 2017 16:33 |
|
Can confirm. Just cook, fuckos.
|
# ¿ Feb 24, 2017 13:29 |
|
Subjunctive posted:So how does that work with "just cook"? Unless I'm searing something, my pan doesn't get above 500F. Either leave the factory seasoning on if it's supplied, or season properly once in the oven. Then Just Cook. Each time you're done cooking, clean it gently, avoid scrubbing and heavy soaping. You may have some bits left stuck on there. Who cares. Then dry it and rub it with a paper towel with some canola oil on it to get a super thin layer of oil on the cooking surface. Put it on the burner on High until it just starts to smoke. Take it off. Let it cool. Put it away. Repeat until it's smooth and gorgeous in a few years/decades.
|
# ¿ Feb 25, 2017 20:06 |
|
Houses burn down when exposed to fire. 0/0 would not live in house.
|
# ¿ Feb 28, 2017 02:31 |
|
Consider using a non-stick pan to fry eggs. It's way easier and you never break the yolks.
|
# ¿ Mar 17, 2017 00:59 |
|
Picked up a Griswold for twelve bucks at an antique store while camping this past weekend. Dating website seems to place it within a decade either way of WW2. It's a small skillet, smooth bottomed and perfect for cooking single person meals over a fire.
|
# ¿ Jun 18, 2017 19:28 |
|
Don't toss your nonstick.
|
# ¿ Dec 14, 2017 20:09 |
|
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:
|
# ¿ Aug 12, 2018 01:32 |
|
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.
|
# ¿ Sep 22, 2018 14:39 |
|
|
# ¿ Mar 28, 2024 15:10 |
|
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.
|
# ¿ Sep 25, 2018 17:58 |