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Maybe a small amount of popcorn? Would cast iron be too hot for popcorn?
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Oct 2, 2014 22:48
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Paper With Lines posted:Maybe a small amount of popcorn? Would cast iron be too hot for popcorn? I think it wouldn't be as easy to or as quick as if you just used stainless steel or aluminum. And a thing that size would literally make three mouthfuls of popcorn, tops. I know you can, but unless it's the only type of pan you have I wouldn't bother with cast iron for something like that.
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Oct 2, 2014 23:39
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niss posted:Just scored this from a lady at work. Not sure what I'll use it for but hey, its cast iron and was free. That's similar to a set I have from sometime in the 1970s - 1980s. Made in Taiwan but unlike the modern stuff the bottoms were machined to finish them. Season well then use as a pot. Clarify butter, boil eggs, whatever.
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Oct 3, 2014 03:18
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Drifter posted:You can make one chicken pot pie at a time. Hey, you can only eat one at a time. Can you get an english muffin snugly in it? I bet you could use that thing to make egg sandwiches. I had an aluminum pan like that, you could heat the pan first with half the muffin on the bottom, lightly toasting up. Fork that out, grease the pan and cook your ham. Flip it on to the first half of the muffin, then cook your egg with the other half of the muffin on top (left the egg a tiny bit runny, it also cooked what soaked into the bread for super deliciousness). I timed the whole process for one muffin at 8 minutes, very little cleanup.
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Oct 3, 2014 04:01
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Paper With Lines posted:Maybe a small amount of popcorn? Would cast iron be too hot for popcorn?
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Oct 3, 2014 04:19
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TychoCelchuuu posted:I make all my popcorn in my cast iron skillet. It's great for seasoning it. Really? I make stove top popcorn in a big steel bowl. How do you do it in a relatively shallow pan?
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Oct 3, 2014 07:38
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Suspect Bucket posted:Hey, you can only eat one at a time. Thats a great idea, english muffin would fit inside it perfectly. Ill definitely be cleaning it up while I am outside grilling this weekend.
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Oct 3, 2014 12:23
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Paper With Lines posted:Really? I make stove top popcorn in a big steel bowl. How do you do it in a relatively shallow pan?
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Oct 3, 2014 15:58
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Have the day off. What should I cook in my 12in. skillet?
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Oct 8, 2014 19:00
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Bachelard rear end posted:Have the day off. What should I cook in my 12in. skillet? Eggs, eggs, and more eggs. Why aren't you cooking eggs now?
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Oct 8, 2014 19:02
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Bachelard rear end posted:Have the day off. What should I cook in my 12in. skillet? http://seriouseats.com/2014/09/cast-iron-pull-apart-pepperoni-garlic-knots.html
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Oct 8, 2014 19:03
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BABIES  Dutch Babies. http://www.foodnetwork.com/recipes/dutch-baby-recipe0.html
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Oct 8, 2014 19:31
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Indolent Bastard posted:http://seriouseats.com/2014/09/cast-iron-pull-apart-pepperoni-garlic-knots.html Noooooo, that looks too good. I'm fat enough dammit. Now I gotta try that.
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Oct 8, 2014 19:43
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Suspect Bucket posted:BABIES I made one of these for the first time last week. It was pretty good. drat, I'm going to have to try those garlic knots.
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Oct 8, 2014 20:11
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Captainsalami posted:Noooooo, that looks too good. I'm fat enough dammit. Now I gotta try that. Whenever someone posts a recipe like that one, somewhere in the back of my head Lloyd Bridges from Airplane saying 'Well, I guess I picked the wrong week to stop eating carbs'
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Oct 8, 2014 23:25
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Zhent posted:Whenever someone posts a recipe like that one, somewhere in the back of my head Lloyd Bridges from Airplane saying 'Well, I guess I picked the wrong week to stop eating carbs' Yes, I totally hear you there. I look at these pics and then silently curse my blood sugars etc. I may have to just splurge and get it out of my system, though. Maybe if I make one for company then I won't go face first into the whole thing like Cookie Monster....
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Oct 9, 2014 00:48
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Disco Salmon posted:I won't go face first into the whole thing like Cookie Monster Why do you hate fun? Delicious, gluttonous fun.
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Oct 9, 2014 03:52
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Butch Cassidy posted:Why do you hate fun? Delicious, gluttonous fun. Blame my metabolism!! If I could get away with it I would be scarfing down all these things I see in this thread...but if I do I have to pay the piper later and its not fun 
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Oct 9, 2014 18:41
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I ordered a 10" Lodge skillet that should be here this afternoon. Should I give it a good heat up/cool down a few times or just use the fucker (for bacon, of course). e: VVV Easy enough. Maybe I'll have a bacony snack and then use the grease to cook the poo poo out of some chicken thighs for dinner  Also I got this for 15 bucks on Amazon and the cheapest I could find one in a B&M locally was like 30 bucks so if you're looking to pick one up give it a go.
SubponticatePoster fucked around with this message at 19:34 on Oct 9, 2014 |
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Oct 9, 2014 19:07
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Another layer of your own oven seasoning won't hurt, but just use it.
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Oct 9, 2014 19:30
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I rendered some fatback and now the seasoning is a bit sticky, how do I fix this?
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Oct 9, 2014 20:48
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spankmeister posted:I rendered some fatback and now the seasoning is a bit sticky, how do I fix this? Put it in a 450 degree oven for an hour.
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Oct 9, 2014 21:13
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Well now the house smells pleasantly of bacon. Also that poo poo got so hot it sort of ate one of my plastic utensils  I scraped off the little plastic bit and am letting it cool down completely; already scraped the bacon bits off and wiped it down with a paper towel. And I thought I had some chicken thighs in the freezer but don't, so I'll run to the store in a bit and pick some up. Woo.
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Oct 9, 2014 22:16
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spankmeister posted:I rendered some fatback and now the seasoning is a bit sticky, how do I fix this? Alternatively, wash with soap, dry, rub with oil, put away.
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Oct 9, 2014 22:16
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SubponticatePoster posted:Well now the house smells pleasantly of bacon. Also that poo poo got so hot it sort of ate one of my plastic utensils I've always ended up damaging plastic utensils I try to use with a cast iron skillet. Just get a decent metal tool (or several), it's easier to use them anyways because they're stiffer and you don't have to worry about damaging a nonstick coating.
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Oct 11, 2014 09:07
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Wood utensils all the way. I steam clean mine, and they're cheap, so you just bury them in the compost pile when they get too manky. Pressed Bamboo is good, you can get a bag of funky spatulas for ten bux.
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Oct 11, 2014 16:55
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So, I tried seasoning in the oven with Avocado Oil... there seems to be an issue... Smoke started pouring out of (the admittedly old) oven. Now it's filled the whole apartment and our eyes are burning. I had to turn the oven off before I really wanted to, but have managed to keep the door closed the whole time. It's still in there now. Any advice on where I went wrong? I have a 1 year old 12in skillet and a brand new griddle, both from Lodge (Other oil options available were Olive Oil, EVOO, Canola Oil, Sunflower Oil... at least to hand) EDIT: oven was on max... I think thats about 500-550F Rooted Vegetable fucked around with this message at 04:24 on Oct 12, 2014 |
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Oct 12, 2014 04:21
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Heners_UK posted:So, I tried seasoning in the oven with Avocado Oil... there seems to be an issue... I'd grab the canola if it were me. I learned that high heat is not a good way to season. You pretty much want to keep it below the smoke point, while allowing the oil to polymerize. Fun tip: putting a cast iron pan in while the oven is on the clean cycle is a nifty way to get to bare metal. Sure saves wire brushing.
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Oct 12, 2014 05:14
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Fog Tripper posted:I'd grab the canola if it were me. I learned that high heat is not a good way to season. You pretty much want to keep it below the smoke point, while allowing the oil to polymerize. I see... ok... think I should aim around the 400-450 range (looking at advice from earlier in the thread)?
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Oct 12, 2014 05:27
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Re-seasoned my skillet with bacon grease and made pancakes the next day. Afterwards, I said "there is literally no reason to wash this," so I wiped it down with a paper towel and put it away. #CastIronSuccessStories
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Oct 13, 2014 03:50
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Hey quick question for you cast iron gurus out there. My husband went to Goodwill the other day to drop off some items, and decided to take a quick look around, and found 2 decent looking cast iron fry pans, one is 8" and the other 10". He knew I was wanting to get some eventually, and decided to surprise me with them. He picked them both up for less than 20$ in total  So I look at them when he got home and they seem pretty nice! Only thing is they are sticky/tacky feeling to them, like old oil or something. The self clean on my oven is busted and wont work, so that idea of just running them through that cycle is out. I was thinking about just scrubbing them down well with soap and water, and then re-seasoning them, is that the right thing to do about getting the tackiness off? EDIT: He says if you all think they need it he can sand them down as well with his dremel. Disco Salmon fucked around with this message at 19:43 on Oct 13, 2014 |
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Oct 13, 2014 19:41
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Disco Salmon posted:Hey quick question for you cast iron gurus out there. Soap, water, steel wool and elbow grease. Or attach a wire brush to your drill and go at it. (with proper eye protection)
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Oct 13, 2014 19:43
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Flash Gordon Ramsay posted:Soap, water, steel wool and elbow grease. Awesome thank you! Can't wait to try them out
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Oct 13, 2014 19:55
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Flash Gordon Ramsay posted:Soap, water, steel wool and elbow grease. This is correct; do one of these things.
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Oct 13, 2014 20:30
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IT BURNS posted:Re-seasoned my skillet with bacon grease and made pancakes the next day. Afterwards, I said "there is literally no reason to wash this," so I wiped it down with a paper towel and put it away. Whatever you do, don't make that hash tag trend on Twitter. It'll only drive the cost of old cast iron higher.
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Oct 13, 2014 20:40
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I bought a preseasoned Lodge 10.5" pan for $20 at Dick's sporting goods. First thing I made was that pepperoni garlic knot recipe posted above. poo poo got real.
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Oct 14, 2014 03:21
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tesilential posted:I bought a preseasoned Lodge 10.5" pan for $20 at Dick's sporting goods. First thing I made was that pepperoni garlic knot recipe posted above. poo poo got real. I tried it as well, we found it was too much bread, not enough everything else. I'm going to take another run at it, but mix the ingredients into the bread and add cheese on top post baking. That and drop the temperature.
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Oct 14, 2014 03:31
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Indolent Bastard posted:add cheese on top post baking. That's in the recipe iirc
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Oct 14, 2014 06:42
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Disco Salmon posted:I was thinking about just scrubbing them down well with soap and water, and then re-seasoning them, is that the right thing to do about getting the tackiness off? Use a copious amount of Dawn, if that can get BP oil off baby ducks it will get oil residue off a pan. Then just make a couple lbs of bacon.
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Oct 15, 2014 15:16
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Bob Morales posted:Use a copious amount of Dawn, if that can get BP oil off baby ducks it will get oil residue off a pan. You don't even need to use that much Dawn. It's super concentrated. I laugh when I see people using these giant squirts of the straight stuff to clean one dish. A dab'll do 'er. Protip, diluted Dawn is also the best dog shampoo in the world. A lot of professional dog groomer use it. It's what's in those blue gallon bottles you see by the tub, it'll degrease a labrador.
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Oct 15, 2014 17:18
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