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Uber Kosh posted:How do you guys season the bottom of your pans? I fear mine is starting to rust and my oven is too small to fit it. Won't it burn off?
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# ? Jan 9, 2015 20:10 |
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# ? May 23, 2024 17:57 |
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Don't even worry about it. You can hit it with some steel wool and put a bit of oil on it like you would season the inside of the pan but you're not going to have to worry about the rust eating up the pan or anything like that.
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# ? Jan 9, 2015 20:23 |
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Drifter posted:Outside of Nazi Germany I don't think you'll find a better deal for a fifteen footer. Haha, you caught me. However, a 15 foot cast iron frying pan would be RAD as HELL. We could double the world's largest frittata record with it.
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# ? Jan 9, 2015 21:02 |
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Suspect Bucket posted:Haha, you caught me. However, a 15 foot cast iron frying pan would be RAD as HELL. We could double the world's largest frittata record with it. Imagine the firepit you'd have to dig out in your backyard in order to cook with it. "Mommy, is Daddy digging a pool for us to swim in?!?!" "No, sweety. Daddy's making dinner."
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# ? Jan 9, 2015 22:43 |
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Suspect Bucket posted:Haha, you caught me. However, a 15 foot cast iron frying pan would be RAD as HELL. We could double the world's largest frittata record with it. https://isys100group7.wikispaces.com/file/view/paella_largest.jpg/296555006/601x398/paella_largest.jpg
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# ? Jan 9, 2015 23:48 |
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Suspect Bucket posted:Haha, you caught me. However, a 15 foot cast iron frying pan would be RAD as HELL. We could double the world's largest frittata record with it.
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# ? Jan 10, 2015 00:53 |
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I though that was a paella. ascendance posted:https://isys100group7.wikispaces.com/file/view/paella_largest.jpg/296555006/601x398/paella_largest.jpg THATS a paella.
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# ? Jan 10, 2015 00:55 |
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Suspect Bucket posted:Haha, you caught me. However, a 15 foot cast iron frying pan would be RAD as HELL. We could double the world's largest frittata record with it. Doubbles as a security device.. when the Burgler jumps over your fence and into the hot 15 foot cast iron pan that hasnt cooled off yet since you cooked dinosaur ribs the evening prior.
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# ? Jan 10, 2015 06:01 |
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shankerz posted:Doubbles as a security device.. when the Burgler jumps over your fence and into the hot 15 foot cast iron pan that hasnt cooled off yet since you cooked dinosaur ribs the evening prior. Melted sneakers slide right off the surface of a well seasoned giant fuckoff pan!
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# ? Jan 10, 2015 06:08 |
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Suspect Bucket posted:Melted sneakers slide right off the surface of a well seasoned giant fuckoff pan! I'm assuming unless they coated them in some anti-lava thing like the volcano explores wear that it would just melt them down to their pelvis bone. That would take some time to melt through
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# ? Jan 11, 2015 02:32 |
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My mother-in-law gave me her mother's eight-inch cast-iron skillet when I got married, along with her family's favorite South Texas/Lafayette, Louisiana recipes for it. I have never loved the woman more. I've added a twelve-inch Lodge skillet to the mix since then, but the ancient family one is the skillet to which I return over and over. Today it cooked sausage for a big brunch with friends, then made sauteed mushrooms for dinner. If I didn't think it'd do a number on my sheets I'd take it to bed with me each night to snuggle.
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# ? Jan 11, 2015 05:27 |
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Yesterday I splurged on a dry-aged porterhouse steak and it turned out wonderful in my cast iron. Started on the stovetop but finished in the oven. The real adventure was when I went to pull it out. My previously reliable oven mitt alerted me that it may be time to replace by allowing the pan to burn my hand quite a bit. I didn't drop the steak though, and it was delicious and worth it.
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# ? Jan 12, 2015 17:06 |
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Pics or it didn't happen.
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# ? Jan 13, 2015 13:45 |
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I took the advice from last page and left my cast iron in my oven. This week I baked some muffins, it looks like it messed up the seasoning a bit The surface looked a little patchy and food stuck a little bit. I made bacon in it this morning, hopefully that'll take care of the problem.
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# ? Jan 13, 2015 14:07 |
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guppy posted:I took the advice from last page and left my cast iron in my oven. This week I baked some muffins, it looks like it messed up the seasoning a bit The surface looked a little patchy and food stuck a little bit. I made bacon in it this morning, hopefully that'll take care of the problem. If that's the case your seasoning may not have been sufficiently baked on. It should be fine in temps well past 500 C. If it's flaking, scrub off all the flake bits and reseason. You may also have used a weaker polymerizing oil like something not Flax Seed - but it has a low smoke point so I like Safflower. Bacon is good, but often has a lot of salt, sugars, and other poo poo that can result in a weaker/softer season that needs to be repaired often-er. Which is not necessarily 'bad' though. THis is how I do with my main cast iron pan. idgaf, it works great. A bit of flaking isn't unheard of, dry, at higher temps, though, given the oils most people season with and how they cook with their pans. Drifter fucked around with this message at 17:05 on Jan 13, 2015 |
# ? Jan 13, 2015 16:45 |
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Maybe. It was a Lodge preseasoned so it's not like I did the initial seasoning myself. I've also cooked lots of stuff with it. I wipe it down with vegetable oil after cleaning.
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# ? Jan 13, 2015 19:32 |
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I really think bacon is overrated as a seasoning helper. There, I said it.
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# ? Jan 13, 2015 19:35 |
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Agreed, the sugar content just ends up being a detriment
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# ? Jan 13, 2015 19:44 |
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All of my seasoning problems went away when I started using shortening for seasoning and washing with the pan soap (even using the scrubby side when it needed it).
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# ? Jan 13, 2015 19:47 |
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Found a cute little square skillet in need of a minimal cleanup. After I finish making alll of the square bento box omelettes, I will need more ideas.
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# ? Jan 13, 2015 20:52 |
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Butch Cassidy posted:Found a cute little square skillet in need of a minimal cleanup. After I finish making alll of the square bento box omelettes, I will need more ideas. square pancakes
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# ? Jan 13, 2015 21:15 |
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Cornbread?
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# ? Jan 13, 2015 22:45 |
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I recently received an unseasoned Lodge cast iron pan that my friend received in 2006. He never cooked with it, and he threw it into storage with no protective coating or anything. The pan has a couple of patches of light rust, and I'm wondering how or if I can address that rust before I begin the seasoning process. Any suggestions? Also, any suggestions on inital seasoning would be appreciated. I'd looking toward using the oven/seasoning with shortning/oven method that I saw someplace but didnt save but I wanted some input before I cause myself more work.
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# ? Jan 13, 2015 23:24 |
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Hit the rust with a wirebrush, clean off the old factory wax coating, season with shortening, become a curmudgeon like the rest of us.
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# ? Jan 13, 2015 23:34 |
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Butch Cassidy posted:Hit the rust with a wirebrush, clean off the old factory wax coating, season with shortening, become a curmudgeon like the rest of us. I wasnt sure if a brush or sandpaper was the way to go, I'll use the brush
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# ? Jan 14, 2015 00:29 |
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Butch Cassidy posted:Found a cute little square skillet in need of a minimal cleanup. After I finish making alll of the square bento box omelettes, I will need more ideas. Adorable brownies. I really like Smitten Kitchen's cocoa brownies, especially in cast iron. They're dense, fudgey, and have a candylike top.
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# ? Jan 14, 2015 00:41 |
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CrushedWill posted:I wasnt sure if a brush or sandpaper was the way to go, I'll use the brush Brush will probably be quicker, but both will work. You can't hurt the pan, so do whatever it takes to get it to shiny metal, then start your seasoning.
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# ? Jan 14, 2015 01:55 |
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SymmetryrtemmyS posted:Adorable brownies. I really like Smitten Kitchen's cocoa brownies, especially in cast iron. They're dense, fudgey, and have a candylike top. Do you still line the skillet with foil?
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# ? Jan 14, 2015 03:15 |
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QuarkMartial posted:Do you still line the skillet with foil? No, but I give the pan the cake treatment: a shitton of butter and some flour. It has a more pleasingly crunchy underside that way (which helps it not fall apart) and comes out of the pan super easily. The flour isn't totally necessary, but I use it for the same reason you flour a cake pan.
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# ? Jan 14, 2015 04:35 |
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Butch Cassidy posted:Found a cute little square skillet in need of a minimal cleanup. After I finish making alll of the square bento box omelettes, I will need more ideas. drat, I've been looking for one of those for ages. I doubt my tamago would taste any different, but it doesn't feel right making it in a round pan.
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# ? Jan 14, 2015 05:29 |
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I use my cast iron on the grill. On my smoker works great for baked beans and fried taters. Use it anywhere.
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# ? Jan 15, 2015 02:58 |
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# ? May 23, 2024 17:57 |
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I made a new thread, and plan to keep the OP updated with useful info as others post. http://forums.somethingawful.com/showthread.php?threadid=3694651
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# ? Jan 15, 2015 03:05 |