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GEEKABALL posted:
I think this would kill me. Stuff's already crazy lumberman in winter chow.
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Dec 13, 2013 06:34
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Want your 
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Here's a question for those more knowledgeable than I: Has there been a proven link between cooking in cast iron and the iron "leaching" into foods? I've always heard that cooking in cast iron is good for people with anemia or whatever but I've got to be honest it always seemed to be one of those old wives' tales. And if it does, is it even a beneficial amount?
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Dec 13, 2013 11:17
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Ddraig posted:Here's a question for those more knowledgeable than I: Found this paper from a quick search. Seems like it may be beneficial.
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Dec 13, 2013 13:54
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From what I understand, the coating that forms on the surface is due to a reaction that is catalyzed by iron. There must be some minuscule amount of iron coming off of it somehow, or else you wouldn't be able to put on layer after layer by repeatedly cooking in it.
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Dec 13, 2013 17:26
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I just made bubble and squeak in my cast iron pan this week, and it was awesome. A great way to use leftovers I cooked some bacon, then cooked onions in the bacon fat. Then I added some chopped up leftover cabbage and potatoes to the pan with the onions, and pressed it down. Then crumbled the bacon over it, sprinkled some pepper and nutmeg, and cooked it until it was crispy brown on the bottom. When I flipped it onto a plate, it came right out looking GBD. Best addition to brunch ever.
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Dec 14, 2013 00:19
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Ddraig posted:Here's a question for those more knowledgeable than I: Yes, though it is less easily absorbed than the iron you get from food. You get more iron in your food if you cook something acidic in it.
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Dec 14, 2013 00:22
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HoneyVonBeerstein posted:Yes, though it is less easily absorbed than the iron you get from food. You get more iron in your food if you cook something acidic in it. This, but Acidic foods is bad for your seasoning and should be done sparingly...
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Dec 14, 2013 03:10
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I jsut found out that you can make very nice home-made naans by using a super-heated heavy cast-iron skilet to replicate the heat of a clay oven.
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Dec 17, 2013 14:40
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Well, I left my cast-iron frying pan on the lowest possible flame overnight, for about 10 hours. Yes, it was accidental. After inspection, it doesn't look obviously damaged or affected. Is there anything I can do for it? I've already apologized profusely. Edit- It was decently seasoned as of last night. Looks fine now but I dumped a little oil on it as soon as I discovered my mistake, just in case its feelings were hurt. Zeris fucked around with this message at 14:40 on Jan 14, 2014 |
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Jan 14, 2014 14:28
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If the seasoning looks fine and you didn't panic and immediately toss it in a sink of cold water to cool it down it should be entirely undamaged. It's cast iron it likes heat
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Jan 14, 2014 15:15
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Make a sacrifice of bread/milk/honey to your house spirit to thank them keeping your house from burning down. Then sacrifice some bacon to the skillet to mend any seasoning you may have damaged. The iron itself will be fine, but I know my stove would remove the seasoning around the hot spot if I did that.
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Jan 14, 2014 16:11
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phthalocyanine posted:It's cast iron it likes heat *turns on heat in preparation for some bacon* "Yeah. You like that, don't you, bitch?"
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Jan 14, 2014 16:49
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Mister Macys posted:Followed by homefries with finely chopped rosemary. This was mind blowing and I think I love you. More seriously I may end up using this on some meats too.
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Jan 14, 2014 22:47
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Tweek posted:*turns on heat in preparation for some bacon* Well, breakfast will never be innocent for me, ever again. Thanks for that.
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Jan 14, 2014 23:35
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Ok, I warmed it a bit in the microwave then took it to bed with some bacon. Now there's grease everywhere but it seems happier after this morning. What gets bacon fat off flannel?
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Jan 15, 2014 04:02
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Zeris posted:What gets bacon fat off flannel? Semen.
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Jan 15, 2014 04:13
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Amazon has the Lodge set for $65 which includes a 12" and 8" skillet, a little tortilla warmer thing, and a dutch oven.
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Jan 15, 2014 14:34
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Heads up on a good enamel cast iron dutch oven deal. http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK I got mine a couple weeks ago and it makes fantastic one pot beans and rice. Can't wait to make some chili.
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Jan 15, 2014 21:36
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Wow, this threat has been an eye opener! My cast iron seems to stick a little and looks kinda crappy. Now I know that the metal should be smooth rather than textured as it came. I'm thinking I want to sand the surface down to get it smooth enough and re-season it - can I just sand off the old seasoning too or should I clean it all off somehow? If the latter, what's the best method? (My oven doesn't have a cleaning cycle. In fact, until this threat I didn't even know that was a thing!)
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Feb 1, 2014 09:26
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nonsense, you need to use it more. Go liberal on the oil until it gets to where it needs to be.
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Feb 1, 2014 09:28
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Will that do it? The surface of the metal was very textured/pitted when I got it - would I not get a better surface if it was smoothed out? The seasoning I've built up is nice and black, it's just moulded itself round the pits and ridges in the metal..
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Feb 1, 2014 09:42
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I've got a 12" pan that I use probably 6 times a week at least and the seasoning is perfect. It is even kind of smooth now. I don't know if it is from use or season build up. my 10" cast iron pan that I rarely use sticks like crazy but I neglect it quite a bit. use it maybe once a month or something. all you need is love.. I guess is what I am saying.
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Feb 1, 2014 09:44
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Oski posted:Will that do it? The surface of the metal was very textured/pitted when I got it - would I not get a better surface if it was smoothed out? Did you get it new or used? Was it pre-seasoned? When I got my first cast iron pan, I had issues with food sticking all the time, but that was more of me being used to teflon, over flipping/stirring food (not letting it cook, crust and release) and using too high of a heat.
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Feb 1, 2014 10:19
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It was brand new and unseasoned. It's not bad by any means, I love it to bits - I just don't think it's going to be up to, for example, frying an egg. I want to try and achieve a surface like the ones of the videos linked last page! I think I'm mainly just filling time until my new job starts in a few weeks and this seems like a good way to use this weekend...
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Feb 1, 2014 10:58
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just give it some time.
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Feb 1, 2014 10:59
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My Lodge pan is pretty well seasoned, I did 5 cycles in the oven with grapeseed oil and I've cooked an unhealthy amount of bacon in it, but every time I get it red hot to quick-sear a steak it loses that sheen until I cook some bacon again. I'm not asking anything, just saying I loving love how cast iron sears a steak.
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Feb 1, 2014 15:06
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Pudgygiant posted:My Lodge pan is pretty well seasoned, I did 5 cycles in the oven with grapeseed oil and I've cooked an unhealthy amount of bacon in it, but every time I get it red hot to quick-sear a steak it loses that sheen until I cook some bacon again. Adventures in Cast Iron: Fry More Bacon
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Feb 1, 2014 18:27
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We bought one of those little (4 inch) cast iron pans "pre-seasoned" and promptly ruined the pan by trying to make an egg with what is to be called a pitifull amount of butter (all natural from grass fed cows)in the pan. Its been looking better recently after cooking some small peices of bacon a few times a week but i havn't noticed it becoming more smooth. I should just be running a light scrape over it to clean right? Once I figure out how to care for this little amazing pan I plan to get a larger one. I recently bought an enamled cast iron dutch oven and thats been workinng nothing short of amazing.
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Feb 2, 2014 00:02
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I used to scrape my pan with a metal spatula for big crusty bits, scrub it with kosher salt and then give it a light coat of oil and heat it up. I recently started letting it cool and then scrubbing it with a stiff bristle brush with warm water (heat & oil as the final step still). I'm much happier with this method of cleaning. Everything I read when I first started was against it, but the seasoning seems to be building up better than it did before. I even use a little soap. I know, I'm going to hell. In the end though, it's a big piece metal. Try different methods and see what works for you. I'd suggest just going ahead and getting a larger one now and learn with it. I recent got an enameled dutch over too, and I love the thing. My question: I've noticed I got a couple good chips around the top and the handles, should I worry about this? Is there a repair? Autographed Book fucked around with this message at 00:25 on Feb 2, 2014 |
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Feb 2, 2014 00:23
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bacon brewed beer posted:I recently started letting it cool and then scrubbing it with a stiff bristle brush with warm water (heat & oil as the final step still). I'm much happier with this method of cleaning. Everything I read when I first started was against it, but the seasoning seems to be building up better than it did before. I even use a little soap. I know, I'm going to hell. This is what we do minus the soap. Then once it's dry I put a small amount of oil in the pan and heat it until it starts to smoke. bacon brewed beer posted:In the end though, it's a big piece metal. Try different methods and see what works for you. I'd suggest just going ahead and getting a larger one now and learn with it. We have an enameled dutch oven that made in 1968 and basically all of the enamel is gone from the rim and has been since I first set eyes on it five years ago. You can have it re-enameled, but I'd imagine its pretty expensive. I don't know of any spot fixes.
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Feb 2, 2014 01:48
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Dukket posted:This is what we do minus the soap. Then once it's dry I put a small amount of oil in the pan and heat it until it starts to smoke. Right on. I'll dry it, heat it to evaporate the rest of the water, and wipe it with oil from my deep fryer, only to turn the flame off when it smokes. I only use soap when it's really really greasy after use, and only a minuscule amount. I really don't believe it's effecting the seasoning. Honestly, I used a cast iron pan for three years with doing the 'no water at all' way, and it seemed to stay greasy at times. That was probably was a breeding ground for bacteria. Anyway, with what I'm doing now, after only a month it seems to be where it was after almost half a year, seasoning wise. [/quote] Dukket posted:We have an enameled dutch oven that made in 1968 and basically all of the enamel is gone from the rim and has been since I first set eyes on it five years ago. You can have it re-enameled, but I'd imagine its pretty expensive. I don't know of any spot fixes. That's great to know. I was worried about the potential of it rusting and becoming unusable over time, but I guess my grandkids will probably be dead before that happens.
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Feb 2, 2014 02:51
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Got an old square skillet (square skillets? this is totally new to me) from my grandma. She said she never uses it anymore, so I'm going to assume there's no seasoning to speak of. What to do? (Besides "cook bacon", I don't have any and don't get paid until Thursday)
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Feb 2, 2014 03:40
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bacon is technically inferior for seasoning, the smoke point is too low. use some cooking oil with a high smoke point. Canola is good enough for me. heat it up on the burner and use a paper towel to put a thin layer on the pan. Into the oven at 400 degrees upside down for an hour or so. maybe 375, you don't want your oil to smoke but it needs to get close. you can cook anything and just be sure to use a little extra oil and it will build up seasoning. Just stay away from notoriously sticky things for now, potatoes, eggs, cheese etc. pan fry a pork chop or cook a steak or anything like that.
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Feb 2, 2014 03:43
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Captain Trips posted:Got an old square skillet (square skillets? this is totally new to me) from my grandma. She said she never uses it anymore, so I'm going to assume there's no seasoning to speak of. This is a pretty cool article.
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Feb 2, 2014 04:18
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Captain Trips posted:She said she never uses it anymore If she did use it previously, it probably dies have a seasoning to it. What does it look like? I'm willing to bet it's fine the way it is to use after a good sanitizing.
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Feb 2, 2014 04:36
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bacon brewed beer posted:If she did use it previously, it probably dies have a seasoning to it. What does it look like? I'm willing to bet it's fine the way it is to use after a good sanitizing. There was a black coating of something that looked like soot all over the back and even on the inside, and the cooking surface was a little sticky. I washed it in soapy water, and I'm "baking" it right now after wiping it down with canola oil. I'm just gonna assume it's not seasoned, and do it myself. Better safe than sorry.
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Feb 2, 2014 04:39
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Next time you don't have bacon, you can always make popcorn. Using peanut oil, my pan practically became a mirror after that.
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Feb 13, 2014 17:22
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I bought a 12" Lodge but I'm seriously considering just returning it because I have no idea what to use it for. My goto pan is a 12" SS 3 ply fry pan so in feel that already suits me really well for searing and throwing it into the oven when I need to. I don't eat bacon but when I do it goes in the oven so my house doesn't smell like bacon and it seems to cook better that way. My next purchase is a pressure cooker, but the one after that is gonna be a heavy as gently caress Dutch oven so after that I don't even know why I'd need the cast iron fry pan. Is my opinion wrong or am I already sufficiently covering my bases?
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Feb 13, 2014 18:05
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... if you didn't need it, why did you buy it?
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Feb 13, 2014 19:55
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dino. posted:... if you didn't need it, why did you buy it? Because everyone says I should have one etc etc etc. I haven't even pulled the stickers off of it and it's been sitting on my counter for about a week but I never feel like I wanna grab it. Yeah I'm probably gonna return it today.
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Feb 13, 2014 20:05
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