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Bob Morales posted:Tramontira or however the gently caress you spell it has one for closer to $50 I saw those on Amazon and they look nice but unfortunately they are made in China. It's looking like I'm going to end up with the Le Creuset.
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Aug 7, 2014 03:44
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Biscuit Joiner posted:I saw those on Amazon and they look nice but unfortunately they are made in China. It's looking like I'm going to end up with the Le Creuset. Just out of curiosity, what is your rationale behind avoiding products from India and China? I'll take my answer off the air.
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Aug 7, 2014 15:20
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The Midniter posted:Just out of curiosity, what is your rationale behind avoiding products from India and China? I'll take my answer off the air. Lead concerns?  Might be paranoid but if it's something you plan on cooking with for 10+ years I could understand.
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Aug 7, 2014 15:23
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BeanBandit posted:I think what I've learned is that you can't have too much fat in the pan when you're working with cast iron. Make some "fat cakes" someday. Pancakes with made with way too much bacon fat left in the pan after cooking bacon. The stuck on bacon parts end up stuck in the pancakes, it's glorious. Edit: Even better if you also cooked sausage.
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Aug 7, 2014 16:38
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The Midniter posted:Just out of curiosity, what is your rationale behind avoiding products from India and China? I'll take my answer off the air. Poor working conditions, quality issues, etc.. Also, Chinese pet food killed my cat. gently caress China.
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Aug 7, 2014 17:04
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kind of a cool little walk through of the Lodge factory
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Aug 13, 2014 02:08
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Thanks for posting that, it was really neat!
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Aug 13, 2014 02:31
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Hi. I have two Lodge cast iron pans, a heavy one and a light one. I may be moving into a place with a glass stove top. It's not my stove, so I'd really rather not damage it with my cast iron, and thus lose the security deposit. This is what I have: http://www.lodgemfg.com/seasoned-cast-iron/deep-skillets/combo-cooker-LCC3 , and I use both halves of it. I've heard bad things about plain cast iron on glass stove tops, so what can I do to mitigate the damage? Would it be worth it to just invest in one enameled pan, for the duration of me living there? Lodge has ones on sale through Amazon. Would I get the same iron health benefits as using the regular cast iron? Thanks!
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Aug 13, 2014 18:18
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Qu Appelle posted:Hi. I have no idea about using cast iron on a glass cooktop but no, you would not get the iron health benefits from an enameled pan as the enamel completely covers the iron so there's no direct exposure to your food or the cooking utensils you use.
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Aug 13, 2014 18:33
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Qu Appelle posted:Hi. Grab a DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC if you are worried. Works great with cast iron.
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Aug 13, 2014 20:33
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Mr. Wookums posted:Grab a DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC if you are worried. Works great with cast iron. You are my new best friend and hero  Amazon Wish List, here I come! Along with some trivets, so I don't destroy my counters. Trivet suggestions also requested, please. Qu Appelle fucked around with this message at 20:41 on Aug 13, 2014 |
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Aug 13, 2014 20:35
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Qu Appelle posted:Hi. AFAIK, a glass cooktop can support the weight of the pan just fine, just don't shake the pan around on the glass (it may scratch, which can lead to breakage) and don't drop it.
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Aug 13, 2014 20:39
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Mr. Wookums posted:Grab a DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC if you are worried. Works great with cast iron. I was surprised to find in that Lodge factory walkthrough they actually use an induction furnace to melt the iron for casting. Probably a little higher wattage than the one you recommend though.
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Aug 13, 2014 20:40
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I have that DUXTOP Induction Cooktop and it works great with my cast iron. It does have a glass top on it but I haven't scratched or broken it, yet. Lodge induction furnace- 
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Aug 13, 2014 21:00
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But is that cool to the touch  I don't really care if I scratch mine up, I don't think I have yet though.
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Aug 13, 2014 21:06
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Mr. Wookums posted:Grab a DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC if you are worried. Works great with cast iron. My cast iron was exiled to the basement kitchen when we got a new glass top and my wife was worried about scratching. We bought a set of stainless steel glass top-safe pots for the new stove. Three years on and the main burner is showing scratches, even though we're careful to lift and not slide. I think I will get one of these countertop induction sets for the basement and laugh my arse off if the cast iron doesn't scratch it.
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Aug 13, 2014 21:38
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Flash Gordon Ramsay posted:AFAIK, a glass cooktop can support the weight of the pan just fine, just don't shake the pan around on the glass (it may scratch, which can lead to breakage) and don't drop it. Correct. I lived in a place with one for a few years and never had any problems (aside from the fact that glasstop stoves are, in and of themselves, obnoxious to clean). I used cast iron stuff almost exclusively. Even shaking the pan around a bit never caused any problems, just make sure you don't drop or slam the pan on it and it should be fine.
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Aug 13, 2014 23:19
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Qu Appelle posted:Hi. I use cast iron on a glass stovetop all the time. Its fine as long as you gently place the pan on the stove.
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Aug 13, 2014 23:50
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Qu Appelle posted:I've heard bad things about plain cast iron on glass stove tops, so what can I do to mitigate the damage? I've got a Maytag "smooth top" stove, not sure if that's the same as a glass top. It came with the house, and I'm not sure how old it is. Other than some boilover stains that I haven't cleaned up yet, it's in good shape. I use a cast iron skillet on it three or four times a month. Just don't be an oaf and drop it or scrape it around, it should be fine. That said, I can't wait to get rid of the loving thing. I want gas. You should read the list of crap I'm not supposed to do on it. Don't leave it on High for too long; don't slide pans around; clean with our Special Cleaner Sponges; get out a ruler to ensure your pot bottoms are flat. Blech. Why do people buy these? It's going to get used, and your property manager should be able to deal with day-to-day damage, or they shouldn't be buying such fragile stoves.
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Aug 14, 2014 01:02
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ColdPie posted:I've got a Maytag "smooth top" stove, not sure if that's the same as a glass top. It came with the house, and I'm not sure how old it is. Other than some boilover stains that I haven't cleaned up yet, it's in good shape. I use a cast iron skillet on it three or four times a month. Just don't be an oaf and drop it or scrape it around, it should be fine. A) They're pretty B) Some houses just don't have gas routed to the kitchen for some reason or another. My parents' home doesn't and I think all the homes in their city were planned that way. Maybe to reduce what they perceived to be hazards or some poo poo.
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Aug 14, 2014 01:24
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Thanks all! I put a deposit on the place with the glass stovetop. I'm not getting a hotplate, as they're 'highly discouraged', but other appliances (like crockposts, rice cookers, etc.) are allowed. And - I got the room directly across from the group kitchen  I also talked to the landlord about my love of the holy cast iron, and my fears that it'll scratch up the glass stovetop in the group kitchen. She says that she's not worried about it; her grandmother uses her cast iron on her glass stovetop, with no ill effects. I'll probably examine the bottom of my pans anyway, and if they look like they'll cause scratches, find a way to sand them down. Hopefully her grandmother can convert her.
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Aug 16, 2014 21:42
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Thanks to the tips in this thread I had a fairly successful first go with my Lodge pan and some nice thick steaks using the Alton Brown method. Aside from my smoke detector going off it went fairly well although since my apartment has an electric stove/oven it took a really long time to get to a nice hot temperature. Overall cast iron is sweet and I have been converted.
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Aug 21, 2014 04:32
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Another thumbs up for the chicken and potatoes, and also the "bacon sprouts," recipes itt. I made them in my (fairly) newly stripped and seasoned skillet and my tummy was happy. Rubbed the drumsticks in Weber's "N'Orleans Cajun" seasoning (if pre-made seasonings are a GWS no-no, oops?) and it made everything even better.
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Aug 21, 2014 18:26
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Qu Appelle posted:Thanks all! I put a deposit on the place with the glass stovetop. I'm not getting a hotplate, as they're 'highly discouraged', but other appliances (like crockposts, rice cookers, etc.) are allowed. And - I got the room directly across from the group kitchen Just dont drop it. I dropped one of my cast iron skillets on a gas rangetop, and chipped the gently caress out of the coating on the range. It'd probably go poorly for a glass top as well. I currently use my cast iron on a glasstop with no issue.
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Aug 21, 2014 19:04
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Bachelard rear end posted:Another thumbs up for the chicken and potatoes, and also the "bacon sprouts," recipes itt. I made them in my (fairly) newly stripped and seasoned skillet and my tummy was happy. Rubbed the drumsticks in Weber's "N'Orleans Cajun" seasoning (if pre-made seasonings are a GWS no-no, oops?) and it made everything even better. I don't think most people here will give you poo poo for premade seasonings. You may find yourself using them less and less as you get more into cooking, or not. I think curry powder is the only premade mix that most people will tell you to absolutely stay away form.
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Aug 21, 2014 19:46
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Flash Gordon Ramsay posted:I don't think most people here will give you poo poo for premade seasonings. You may find yourself using them less and less as you get more into cooking, or not. Chili powder, too. Other than that, whatever. I use Spike, Cavender's Greek Seasoning, Slap Ya Mama (upgraded from Tony Chachere's), and a couple other seasoning blends on occasion. Just keep in mind that like any preground spice, the potency will fade much faster than buying whole spices and grinding them on the spot.
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Aug 21, 2014 21:26
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Flash Gordon Ramsay posted:I think curry powder is the only premade mix that most people will tell you to absolutely stay away form. I use one from Suriname sometimes that is actually not bad. 
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Aug 21, 2014 21:30
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I've decided to re-season my cast iron pan. When I did the initial seasoning I was using a propane oven with terrible temperature control (and was paying for propane) so I ended up not doing as many coats as I wanted to. I'm now doing it with an electric oven with pretty good temperature control, and I'm not paying for the electric bill. Hope it turns out better than it did before!
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Aug 27, 2014 16:54
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I'm about to go to a ranch for Labor Day weekend where the SOP is get drunk until 3am, then wake up by 7:30 and cure the hangover with bacon, sausage and eggs all cooked in the same cast iron skillet. It's the way it's been and the way it will always be.
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Aug 28, 2014 07:12
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Democratic Pirate posted:I'm about to go to a ranch for Labor Day weekend where the SOP is get drunk until 3am, then wake up by 7:30 and cure the hangover with bacon, sausage and eggs all cooked in the same cast iron skillet. It's the way it's been and the way it will always be. You'd feel double better if you drink a shitton of water before you go to sleep. Then you can enjoy your eggs and bacon without the Warhammer of Damocles bashing you in the face every two minutes. Also a giant morning pee.
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Aug 28, 2014 17:00
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Mix some powerade or gatorade in there too.
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Aug 28, 2014 19:04
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d3rt posted:Mix some powerade or gatorade in there too. The last thing you need is sugar and all that other poo poo in there. Water's just perfect.
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Aug 28, 2014 22:01
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theres no sugar in my powerade or gatorade. it's actually quite helpful to drink it, but to each their own.
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Aug 28, 2014 22:16
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d3rt posted:theres no sugar in my powerade or gatorade. it's actually quite helpful to drink it, but to each their own. It's got electrolytes. It's what plants need.
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Aug 28, 2014 22:29
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I found that drinking a glass of water between alcoholic beverages helps in every way, keeps you hydrated, feel better in the morning and prolongs the feeling good stage of drinking while helping to prevent over consumption.
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Aug 29, 2014 23:13
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Drifter posted:It's got electrolytes. It's what plants need. I hate to correct you, but it's actually what plants crave. I know, I sound gay.
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Aug 30, 2014 15:18
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wormil posted:I found that drinking a glass of water between alcoholic beverages helps in every way, keeps you hydrated, feel better in the morning and prolongs the feeling good stage of drinking while helping to prevent over consumption. It's true and it's what I do at whisky or beer festivals and stuff, but when I'm out drinking with friends it's just not happening.
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Aug 30, 2014 15:28
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psychokitty posted:I hate to correct you, but it's actually what plants crave. I know, I sound gay. No no, if I'm going to sarcastically quote a movie to poke fun at someone's beliefs, I should at least have the correct quote. Thanks for looking out. I had just watched the thing like 6 months ago, too. I should drink more gatorade to help with my memory.
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Aug 30, 2014 15:40
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After putting 6 or 7 coats of seasoning on my pan, it looked pretty drat good. I cooked in it, and it seems like some of the seasoning on the cooking surface came off - and thats the only area it did. The seasoning on the walls of the pan and on the outside seems pretty good still. Not sure if I should strip it and start over again or just try to keep seasoning it - but right now it doesn't seem like anything is sticking to certain spots. Any suggestions?
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Sep 6, 2014 22:42
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Stop worrying about it. The seasoning will grow sturdier with time.
Steve Yun fucked around with this message at 23:55 on Sep 6, 2014 |
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Sep 6, 2014 23:53
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