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I use $2 stiff plastic brushes similar to the above.
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Sep 23, 2014 05:51
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| # ? May 23, 2024 23:57 |
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A metal brush should also, in theory, be fine. It's cast iron. It doesn't care. Just cook with it.
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Sep 23, 2014 06:13
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Safety Dance posted:A metal brush should also, in theory, be fine. You're theory's wrong. The 'cook with it' mantra is for people trying to produce a useful layering of season but overthinking the process. And it's true. In spite of what you say there's a point where you probably don't deliberately want to gently caress up a thing that takes time to develop. Seasoning is tough, but when you have the option of NOT even remotely possibly hurting it with a stiff plastic brush, why wouldn't you go with that? Drifter fucked around with this message at 08:15 on Sep 23, 2014 |
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Sep 23, 2014 08:13
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I use a wire brush and my seasoning is fine. Maybe if you're just starting out the seasoning game, plastic would be better, though.
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Sep 23, 2014 14:44
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Drifter posted:You're theory's wrong. So is there a significant difference between using a metal brush and a metal spatula?
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Sep 23, 2014 16:21
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I just boil a littler water to loosen up anything I burned on and just give it a light scrap with a plastic spatula. Dump it out, rinse it, put it back on the stove for a few minutes to dry.
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Sep 23, 2014 16:53
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Safety Dance posted:So is there a significant difference between using a metal brush and a metal spatula? yes. How on earth do you use your spatulas? Like a chisel?
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Sep 23, 2014 17:59
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If there's any similarity between how you use a brush and how you use a chisel, you're doing one or the other very wrong.
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Sep 23, 2014 18:18
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I've always used a metal brush on my skillet since it was store bought and the seasoning has slowly improved as it should with time. Using a metal brush != scrubbing the hell out of it with a metal brush. You just want to gently remove stuck food particles and excess surface fat. Metal brushes are pretty efficient at this when you use a deft touch.
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Sep 24, 2014 02:39
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Drunkenly bought three wagener cast iron pans on e-bay that are at least 50 years old. While past Paper With Lines was annoyed with present Paper With Lines, I'm pretty happy that I get to compare old milled stuff to the modern Lodge pan (and dutch oven) that I use now. Will keep the thread updated. Paper With Lines fucked around with this message at 05:17 on Sep 24, 2014 |
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Sep 24, 2014 03:39
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Were they all at least different sizes or something?
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Sep 24, 2014 04:09
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yeah, for the most part. Two three inchers and a six incher.
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Sep 24, 2014 04:17
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Paper With Lines posted:yeah, for the most part. Two three inchers and a six incher. Tiny cast iron pans are the best. 
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Sep 24, 2014 11:55
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Oh ha ha. I guess I was too dumb to even understand what the # meant when I bought them. I have two 5.5 pans and a 7.5 inch pan.
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Sep 24, 2014 20:05
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Paper With Lines posted:Oh ha ha. I guess I was too dumb to even understand what the # meant when I bought them. I have two 5.5 pans and a 7.5 inch pan. Was gonna say, I didn't know they made measuring cups in cast iron.
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Sep 25, 2014 01:08
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The thought of cleaning an iron measuring cup covered in honey or molasses is the stuff of nightmares.
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Sep 25, 2014 16:54
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Butch Cassidy posted:The thought of cleaning an iron measuring cup covered in honey or molasses is the stuff of nightmares. Just throw it in a fireplace overnight.  ...and then a smelting pot.
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Sep 25, 2014 16:57
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I have a dinky iron skillet, don't know the size but about big enough for an egg. I don't use it.
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Sep 25, 2014 23:30
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I think most of the tiny skillets were sold as ashtrays.
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Sep 26, 2014 00:52
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My parents gave me one of these melter things for Christmas last year. I have yet to use it but I think it's in that same category.
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Sep 26, 2014 04:00
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If you ever need to melt down lead ingots for casting bullets, that'd be perfect.
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Sep 26, 2014 04:37
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Biscuit Joiner posted:I think most of the tiny skillets were sold as ashtrays. Yep, that's it except mine has a thick coat of seasoning so someone was cooking with it. I have no idea where it came from, it just appeared in my life from out of nowhere.
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Sep 26, 2014 06:45
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used for melting butter?? i usually melt butter in the microwave so i have no idea how other people do it
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Sep 26, 2014 12:54
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also if im doing "high heat" (lol electric stovetop in euroland) burgers with no/little oil in my cast iron and it gets really loving smokey and dry + burnt but how does that affect my seasoning because its really hard to tell for me( the burgers taste amazing btw). If I get a lot of burnt stuff I clean it with this stupid crystal salt that my mom left here and that works for the burnt stuff but I am not really sure how this affects the seasoning thats starting to build in my pan. Its good enough that i can do eggs with almost no oil without them sticking so i guess its good enough but I would love to know more about it
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Sep 26, 2014 12:59
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Slaapaav posted:used for melting butter?? i usually melt butter in the microwave so i have no idea how other people do it Something I discovered about a month ago is that butter can be stored at room temperature. I've been told that room temperature is the way butter "should" be stored, that's how you can easily spread it on toast and things like that.
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Sep 26, 2014 13:05
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if you use nice butter it will go bad a lot faster. poo poo butter made of oil can be left outside of the fridge. this is my understanding and it makes sense because nice butter has dairy in it.
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Sep 26, 2014 13:08
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Butter has dairy in it. If it doesn't have dairy, it's not butter. Keep you butter on the counter, protected from light and air and heat and it will be fine. Better yet get a butter bell.
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Sep 26, 2014 13:21
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Slaapaav posted:if you use nice butter it will go bad a lot faster. poo poo butter made of oil can be left outside of the fridge. this is my understanding and it makes sense because nice butter has dairy in it. Butter is made from dairy. Margarine is made from oil. There are many blends, which in some places cannot be called butter. Consumer butter is pasteurized, very low moisture, and most of what people buy is salted. Those factors combine to be pretty resistant to bacteria growth. The fats can still go rancid when exposed to air, which is why butter bells are a thing.
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Sep 26, 2014 13:26
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Biscuit Joiner posted:I think most of the tiny skillets were sold as ashtrays. My parents have one they use for a spoon rest and it's pretty great.
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Sep 26, 2014 13:27
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I just keep the butter in the fridge because I only use it for cooking anyway so i dont need it that soft
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Sep 26, 2014 13:28
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Slaapaav posted:I just keep the butter in the fridge because I only use it for cooking anyway so i dont need it that soft The best way to deal with cold butter is just to place a pat on your tongue and then shove the entire roll or slice of bread into your mouth. It's a life hack!
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Sep 26, 2014 14:00
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Flash Gordon Ramsay posted:Butter has dairy in it. If it doesn't have dairy, it's not butter. Having just now learned of the butterbell, I need one in my life.
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Sep 26, 2014 14:08
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I've never cared for butter bells and just opt to leave a covered dish with a few tablespoons of butter in the cabinet. It gets used before it goes off and I don't have to care about changing water or my kitchen getting hot as balls and splorking a half bell of near melty butter into the water.
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Sep 26, 2014 14:35
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BEHOLD! I have purchased an old, rusty cast iron pan from the flea market! (this was after giving it a bit of work and going "Ooooh, this is going to take awhile") It's stamped USA on the back, I can only hope that's not Usa province in China.  Not oil in the shot (about a gallon of elbow grease from the sanding though), just some water I had to spray on to flush the rust particulate after the first boil. After boiling the thing off a few times and getting it clean and dry, it's managed to take a nice first layer of seasoning! All in the grill too. I shall fry some bacon in it tomorrow. It's a pretty neat pan, once I sanded the rust off, the cooking surface was super smooth even without seasoning.  well spent I think.edit: Weird, looking at the back again, it says 10 1/4 INCH SKILLET MADE IN USA but the handle is stamped with an 8. \/\/Bitchin!\/\/ Suspect Bucket fucked around with this message at 04:11 on Sep 28, 2014 |
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Sep 28, 2014 03:46
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Suspect Bucket posted:BEHOLD! I have purchased an old, rusty cast iron pan from the flea market! That is a fantastic purchase! I think it is probably a Griswold #8.
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Sep 28, 2014 04:03
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Suspect Bucket posted:BEHOLD! I have purchased an old, rusty cast iron pan from the flea market! That is a badass pan. I like the length of the handle - mine are all too short except for the 8'' that I use mainly for frying eggs.
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Sep 28, 2014 05:09
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My Griswald #8 is my favorite thing out of all of my stuff. My wife's grandmother was just going to junk it when she got a glass cooktop  But I saved it and use it every day as it lives on the stovetop. Today, it will crank out some no-knead pizza with all of the anchovies.
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Sep 28, 2014 15:10
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I tested my pan with an omlette It cooked in like 30 seconds. A little overdone, my own fault for getting the pan too hot. The seasoning is working fantastically. Gonna make a stir fry tonight. Suspect Bucket fucked around with this message at 19:26 on Sep 28, 2014 |
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Sep 28, 2014 17:32
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Just scored this from a lady at work. Not sure what I'll use it for but hey, its cast iron and was free. 
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Oct 2, 2014 20:05
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You can make one chicken pot pie at a time.
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Oct 2, 2014 22:34
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