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wormil posted:That's the one I was leaning toward. She tried to cook something, set the stove on high and walked away. I can't get the burned whatever off the bottom and am assuming the enamel is probably cracked. Try simmering a baking soda and water solution for a while. Also: plastic knob on a dutch oven lid?  Dumb idea.
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Dec 12, 2014 07:05
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Coca cola is the most acidic of major cola/soda brands, and is almost the same ph as vinegar. In which case, just loving use vinegar.
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Dec 12, 2014 07:11
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Well the acid in cola is different from vinegar, it's not just the ph that matters. Wormil, If you're worried about the sugar in cola just use diet.
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Dec 12, 2014 09:35
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After lurking in this thread for years I thought I'd go ahead and throw in my $0.02 Almost every pot and pan I use is Cast Iron with the exception of a wok and a utility stainless steel sauce pan. Care and cleaning is simple. Boil water in it, rinse it in cold water and scrub it clean. Put it on the stove top to boil away the water residue, then give it a light coating of oil or bacon grease. Do this every time. By the way, bacon grease should be just to the right of the stove if you have any decency. Do not ever refrigerate or clean the canning jar that you keep your grease in. Lids are for pussys, just pick the bugs out. Some of my skillets are so smoothed out from cooking that you can see your own reflection in the black. Others, have such a wonderful coating of carbon seasoning that they are as non-stick as teflon. Another secret I've found is, if you don't have time to clean the pan properly, just leave it dirty. When you get a chance, clean it well, but never let it be left un-oiled. I've neglected to oil a clean pan before and had it turn orange with rust on me within a few days.
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Dec 12, 2014 17:23
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That Dutch oven everyone told me to buy went up $15. Dammit Amazon!  I'll wait a few days maybe it will go back down.
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Dec 12, 2014 17:48
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wormil posted:That Dutch oven everyone told me to buy went up $15. Dammit Amazon! Strike while the iron is hot! Get it??
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Dec 12, 2014 18:07
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wormil posted:That Dutch oven everyone told me to buy went up $15. Dammit Amazon! You can set up an alert on CamelCamelCamel if you want. http://camelcamelcamel.com/Lodge-L8DOL3-Pre-Seasoned-Cast-Iron-Handles/product/B00063RWYI
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Dec 12, 2014 22:11
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mostlygray posted:Another secret I've found is, if you don't have time to clean the pan properly, just leave it dirty. When you get a chance, clean it well, but never let it be left un-oiled. I've neglected to oil a clean pan before and had it turn orange with rust on me within a few days. That's weird, I've washed my cast irons, sometimes even with soap and left them unoiled and never had rust
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Dec 12, 2014 22:12
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The Midniter posted:Strike while the iron is hot! It dropped back down so I didn't hesitate this time.
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Dec 13, 2014 04:49
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Steve Yun posted:That's weird, I've washed my cast irons, sometimes even with soap and left them unoiled and never had rust I've seen it happen on boats. That's where I developed the same habit as mostlygray - a quick wipe with oil/grease after each use.
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Dec 13, 2014 05:23
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Okay because I'm on dry land and stuff
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Dec 13, 2014 06:20
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Steve Yun posted:Okay because I'm on dry land and stuff Landlubber! I live in the sky where it is sensible to live.
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Dec 13, 2014 06:41
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Maangchi`s fried rice is delicious and works in a skillet. http://www.maangchi.com/recipe/bokkeumbap I recommend watching her video on it. I follow her seasoning, but use carrots, greeen beans, peas, and corn with whatever meat i have. Its been great every time. I usually marinate whatever meat with more of a chinese marinade, but it works great. Following her recipe, i think my skillet is a bit small, so my rice comes out real moist. It works though, especailly when reheating.
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Dec 14, 2014 01:27
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Steve Yun posted:Okay because I'm on dry land and stuff "No man would go to sea who has wit enough to get himself into gaol. For being at sea is like being in gaol, with the added possibility of being drowned. Further, both the food and company is commonly better in gaol." That, and you don't have to worry as much about your cast iron rusting.
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Dec 14, 2014 01:39
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I live in a swamp, making rust prevention a daily battle. Which is why my cast iron drips with the fat of the conquered.
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Dec 14, 2014 02:45
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Anyone got a recipe for lobster? My wife says it's possible to use cast iron to cook it. I'm skeptical... anyone try it?
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Dec 14, 2014 09:14
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I cooked bacon in my cast iron skillet this morning. Then I made a BLT.
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Dec 14, 2014 21:20
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ColdPie posted:I cooked bacon in my cast iron skillet this morning. Then I made a BLT.  breakfast buddyEggs and peameal bacon over here.
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Dec 14, 2014 22:17
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shankerz posted:Anyone got a recipe for lobster? My wife says it's possible to use cast iron to cook it. I'm skeptical... anyone try it?
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Dec 15, 2014 00:23
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I cooked bacon in my cast iron today, too. Then I added onions, Brussels sprouts, and potatoes. Then I put cheese on it. Then I put eggs on that (cooked in brown butter in my other cast iron skillet).
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Dec 15, 2014 01:59
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Cranked out a double tourtière filling in my Grandmother's ancient and crazy smooth no-name 12" skillet. Her also smooth as glass no-name 8" and whatever tiny-rear end nameless skillet nest nicely in my Griswold #8. Between the stack of iron skillets and glass percolator, I feel like I belong in central Maine to apprentice under crotchety old Quebecois housewives. 
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Dec 15, 2014 18:42
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shankerz posted:Anyone got a recipe for lobster? My wife says it's possible to use cast iron to cook it. I'm skeptical... anyone try it?
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Dec 15, 2014 22:39
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SubponticatePoster posted:Why couldn't you cook it in cast iron? Lobster, however, being extremely low in fat would stick on its own more than a meat higher in fat content. The solution of course, is to use butter. Shitloads of butter, which should brown nicely over medium heat. Ok so I got the courage to try it. Used 6 sticks of butter. Probally too much butter but it came out perfect. It pretty much boiled the lobster in butter in the castiron pan. Wife and I were very happy how it turned out. Thanks for the advice 
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Dec 16, 2014 00:51
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shankerz posted:Ok so I got the courage to try it. Used 6 sticks of butter. Probally too much butter but it came out perfect. It pretty much boiled the lobster in butter in the castiron pan. That's a lot of goddamn butter. I am both horrified and in awe. Probably could have used one stick, cook the outside and pop in the oven briefly to finish through (assuming it doesn't cook through on the stove top which is unlikely)
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Dec 16, 2014 15:09
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The Something Awful Forums > Discussion > Goons With Spoons: I used 6 sticks of butter
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Dec 16, 2014 23:06
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shankerz posted:Anyone got a recipe for lobster? My wife says it's possible to use cast iron to cook it. I'm skeptical... anyone try it? I'm a Texan and lobster isn't really what we do, but I once got some lobster tails from the expensive grocery store and cooked them in my cast iron. I used butter, but I don't think I used 6 sticks. Is that a pound and a half of butter? I don't even comprehend. I buy butter in several pound cases from Sam's club, but I don't think I've ever applied several pounds to a single cooking session. I cooked two tails and ripped them out of the shells with my bare hands and they were delicious. I think I used a stick or so at most.
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Dec 17, 2014 05:39
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Butter-poached lobster is pretty much the epitome of culinary decadence, for me. It's also one of the few things I don't use my cast iron for. A deeper, smaller diameter sauce pan is better.
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Dec 17, 2014 05:47
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Yeah cast iron is hella versatile but not everything is a nail to cast iron's hammer.
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Dec 17, 2014 09:30
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spankmeister posted:Yeah cast iron is hella versatile but not everything is a nail to cast iron's hammer. Nothing wrong with a cast iron saucepan. Just stick it in the oven to preheat. I saw on Mind of a Chef, possibly some other show, that cast iron is so excellent at evenly cooking food partially because it radiates a lot of heat. Put your hand over a hot stainless skillet and you might feel some heat, but nothing compared to a hot cast iron. It makes sense to me, given cast iron's cooking properties - can anybody confirm this?
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Dec 17, 2014 12:07
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SymmetryrtemmyS posted:Nothing wrong with a cast iron saucepan. Just stick it in the oven to preheat. For me, its the fact that it retains so much heat, because of its high mass. You don't get an enormous drop in pan temperature when you put cold food on it, like you do on a cheap stainless skillet. You can have a similar effect with other materials, but they're called AlClad, and theyre loving EXPENSIVE. Also; because I love this thread, and I don't want you all to get shellfish blue-balls, have the best lobster recipe you've ever tried. It works great on shrimp, too.
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Dec 17, 2014 15:44
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Speaking of seafood in cast iron, I found U10 scallops at the store last night for a very good price so will be doing them in the CI skillet tonight. Probably use bacon grease for the browning and then toss in a bit of butter for extra flavoring. Plus some garlic fresh out of the press. I'm thinking wild rice as a side but am open to suggestions.
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Dec 17, 2014 20:14
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SymmetryrtemmyS posted:Nothing wrong with a cast iron saucepan. Just stick it in the oven to preheat. Cast iron is actually not very excellent at evenly cooking food if you're just heating it over a burner. It doesn't distribute heat very well, so you wind up getting wicked hot spots. Your best bet is to heat the whole thing evenly in the oven, pull it out, and then keep dumping BTUs into it over the burner. You'll develop hotspots, but they won't be as bad as if you'd gone from zero to 60 over the burner.
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Dec 17, 2014 21:28
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Safety Dance posted:Cast iron is actually not very excellent at evenly cooking food if you're just heating it over a burner. It doesn't distribute heat very well, so you wind up getting wicked hot spots. I do a very slow preheat on low to medium heat, so I don't suffer hot spots. Once the handle is hot, it's ready to use. The oven would probably be about the same speed, though.
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Dec 17, 2014 22:38
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SymmetryrtemmyS posted:I do a very slow preheat on low to medium heat, so I don't suffer hot spots. Once the handle is hot, it's ready to use. The oven would probably be about the same speed, though. sounds like a good tip, thanks.
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Dec 18, 2014 18:57
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Leftover dough from a pepper steak pie, little bit of caramelized onion in need of using, some bacon/cheese/frozen peas/chives handy. Time to quiche:
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Dec 18, 2014 20:36
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Is that the rest of the cast iron family in the corner I see?
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Dec 18, 2014 21:30
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lifts cats over head posted:Is that the rest of the cast iron family in the corner I see? The rest of the skillets in current service Nevermind the 5 qt. Dutch oven, 12" Lodge skillet and Combo cooker in need of de-rusting and seasoning, a couple small no-name skillets, firepit griddle, 12" legged bread oven, Emeril smoker/roaster-thing, and some assorted other pieces.
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Dec 18, 2014 23:41
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shankerz posted:Ok so I got the courage to try it. Used 6 sticks of butter. Probally too much butter but it came out perfect. It pretty much boiled the lobster in butter in the castiron pan. You could probably bottle the "lobster butter" and sell it at a local farmer's market. I hope you didn't throw it out, because I can only imagine the looks of shock and horror on this thread.
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Dec 20, 2014 01:59
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ascendance posted:Lol, sounds like you independently created Thomas Keller's butter poached lobster. That poo poo was delicious. Now that I have a kid on the way, I may never spend that much money on a single meal again. O yeah, we tossed it. Didnt know you could save that? Going to make another 2.0 version of butter lobster for my parents this weekend... any advice people???? Love the cast iron!
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Dec 20, 2014 04:04
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shankerz posted:O yeah, we tossed it. Didnt know you could save that? Going to make another 2.0 version of butter lobster for my parents this weekend... any advice people???? Love the cast iron! You can basically save any cooking oil. I believe Alton Brown describes a rig for separating and filtering oils after frying, so you can reuse it.
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Dec 20, 2014 04:15
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