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Butch Cassidy posted:Dremels are excellent at xlruining things very quickly. Just ask TFR or AI. TFR has worse luck with pencils.
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Apr 19, 2015 08:26
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I did that Shakshuka thing in mine the other day and it was delicious, I did notice it was a lot more difficult to clean off than most things I cook though.
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Apr 19, 2015 10:16
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Speaking of TFR, we also have a double burner CI griddle. Remember Clint Eastwood in Fistful of Dollars? This thing is like his bulletproof slab. I've been tempted to take a shot at it and see what it would stop. But if it breaks, we lose a wonderful thing. Great for French toast, pancakes, a pound of bacon at once, bugolgi, Philly cheese steaks, the dog...
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Apr 19, 2015 13:14
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Doesn't the level of seasoning determine how much a tomato-based sauce will affect the pan and vice versa?
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Apr 19, 2015 17:16
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bombhand posted:Doesn't the level of seasoning determine how much a tomato-based sauce will affect the pan and vice versa? Sure. If you're building a season, it won't help. The biggest issue for tomatoes and cast iron is whether or not you can taste a difference at the end of things. If you can't taste a difference, go nuts. if you can, cook with stainless steel or something else. Your pan or its seasoning won't be damaged to any particular degree.
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Apr 19, 2015 18:35
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Bob Morales posted:Are you using a thermometer and the right temp oil? The right oil? Not crowding the pot? Yeah I always used a fry/candy thermometer but it was old so I don't know how accurate it could have been. My oven always seemed to cook things way too hot anyway. The fish would always come out way too oily along with the fries, but when I did the same recipe with an actual fryer and the same oil they came out fine.
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Apr 19, 2015 18:41
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Gorgar posted:I don't cook sauces in general in bare cast iron, but I do prefer enameled cast iron for that over stainless or whatever. I don't think I even have a non-stick pan any more. I do. It's cast iron too, though.  The only other pans I own are regular steel pans. There are things you can do to meat in a regular steel pan that cast iron isn't quite as good at.
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Apr 20, 2015 00:04
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GreaseGunner posted:Yeah I always used a fry/candy thermometer but it was old so I don't know how accurate it could have been. My oven always seemed to cook things way too hot anyway. The fish would always come out way too oily along with the fries, but when I did the same recipe with an actual fryer and the same oil they came out fine. Don't do this with a turkey, though
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Apr 21, 2015 22:32
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GreaseGunner posted:Yeah I always used a fry/candy thermometer but it was old so I don't know how accurate it could have been. My oven always seemed to cook things way too hot anyway. The fish would always come out way too oily along with the fries, but when I did the same recipe with an actual fryer and the same oil they came out fine.
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Apr 22, 2015 08:04
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feelz good man posted:You can always test to see if your fry oil is hot enough by testing it with a small handful of ice cubes. My friend's girlfriend wanted to fry stuff but she left the oil on the heat and walked away then forgot about it. When i arrived the house was filled with smoke and she didn't even know because she was upstairs. I took it outside and set it on the sidewalk to cool off and I figured, why not gently caress around with it? So I threw ice cubes into it on the sidewalk and it was loving VOLCANIC. Like after throwing two ice cubes in there the oil bubbled up so violently that the pot was almost empty after it calmed down
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Apr 22, 2015 08:12
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SubponticatePoster posted:If it's oily that's generally an indication it wasn't hot enough. The magic of proper deep frying occurs when steam is released from the thing being cooked, which keeps it from soaking in. It's why fries and the like are kept frozen and put into the fryer that way. Try battering your fish and then putting it back in the freezer overnight. I'm aware of how frying thanks to good ol' Alton Brown. That's why I was also confused when the thermometer would read hot but stuff would come out oily. I know I wasn't cooking it too long, so I'm thinking I just had the fish in too big of pieces. Doesn't explain the fries though.
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Apr 22, 2015 18:55
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GreaseGunner posted:I'm aware of how frying thanks to good ol' Alton Brown. That's why I was also confused when the thermometer would read hot but stuff would come out oily. I know I wasn't cooking it too long, so I'm thinking I just had the fish in too big of pieces. Doesn't explain the fries though. Check your thermometer for accuracy, and also look to see if your oil temperature crashes when you put the food in. Insufficient quantity of oil, or an insufficient heat source can cause a temperature drop, allowing oil into the food before it starts to boil the moisture.
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Apr 22, 2015 19:20
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Nettle Soup posted:Tonights dinner is skillet pizza Just did this and worked amazingly well. I must've done something wrong because the crust was still floppy after taking it out from under the broiler, but just threw it back on the stovetop on medium until it crisped up. Really loving good. Hands down the best homemade pizza i've ever pulled off. Tried so hard to do the deep dish one from earlier but ir just never turned out (my fault I'm sure).
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Apr 27, 2015 22:24
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I am seasoning my pan for the first time mostly by using it to cook bacon. After the bacon's cooked, I usually pour off the grease, wipe out the pan with a very slightly moist cloth, then reapply some bacon grease or canola oil to the surface and put it in the oven for an hour. It doesn't seem to be developing a nonstick surface, just little patches of stickiness here and there across the insides of the pan. What should I be doing differently, or is this just one step along the road to amazing steaks and fried chicken?
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Apr 28, 2015 02:38
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Stickiness usually means too much oil left in the pan. Try to remove more oil after using it. Also, an hour in the oven seems really long. I just stick it on a High burner for 2-5 minutes, until the oil just barely starts to smoke, then I yank it off the burner.
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Apr 28, 2015 02:41
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I had the same issue with my first oven cycle. Turning the heat up fixed it. Like if you did it on 350, bump it up to 400, etc. I made a Dutch baby I could just lift out of the pan...felt good.
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Apr 28, 2015 03:09
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WereJace posted:I am seasoning my pan for the first time mostly by using it to cook bacon. After the bacon's cooked, I usually pour off the grease, wipe out the pan with a very slightly moist cloth, then reapply some bacon grease or canola oil to the surface and put it in the oven for an hour. It doesn't seem to be developing a nonstick surface, just little patches of stickiness here and there across the insides of the pan. What should I be doing differently, or is this just one step along the road to amazing steaks and fried chicken? Clean it with warm soapy water (this won't kill it, contrary to what people might say, only letting it soak in water for too long is bad), get all the food bits off, stick it back on the burner on high to dry it, then turn it down to low-medium low, wipe a bit of canola (not a lot, if it's sticky you're using way too much oil) all over it and leave it on low heat for a few minutes after to let the oil polymerize. Flaxseed oil is better for it, but canola does the job just fine. But Not Tonight fucked around with this message at 00:27 on Apr 29, 2015 |
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Apr 28, 2015 03:20
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Just use it, it's a new pan. The stickiness will go away after you build more seasoning (the extra oil won't stick!) There's no reason to use a moist cloth wiping out the oil, I use a paper towel to spread the oil in my pan before an oven nap.
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Apr 28, 2015 18:01
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 I got this at the thrift store (the pan, not the cat, which I got from behind a dumpster one time). The inside of the pan is more of the same. Given the condition I'm not really expecting to be able to do much with it, but I thought a little project might be fun. I can't really be certain, but it looks like the enamel might be all intact. Considering oven cleaner. Any thoughts?
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Apr 30, 2015 15:29
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Ah that's the same as my little orange pan from the other page! Give up trying to get that all off, rub it down with steel wool until it's smooth, paint it in fat and bake it!
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Apr 30, 2015 15:52
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Oh cool. Was the inside of the pan enameled? I really can't tell with mine.
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Apr 30, 2015 15:54
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Nope, just bare cast iron, it had a lot of fuzz on though which came off with steel wool. Take a picture of the inside? Mine was more orange on the outside when I got it, but after the first time I seasoned it I realised it was never going to stay like that without serious, serious effort, so I gave up on that and it's more or less the same as yours now. It's a fantastic little pan and I cook *everything* in it. I even did crumpets this morning.  My cat isn't as cooperative as yours, and then my camera batteries ran out, so here's a very rough picture of the underside. Nettle Soup fucked around with this message at 16:48 on Apr 30, 2015 |
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Apr 30, 2015 16:35
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I have a cast iron pan and I no longer fear anything. I would like to get a cast iron dutch oven some day soon. Please keep up the good work in here and post more pans and also cats near pans.
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May 1, 2015 04:45
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The only rule upon going to iron is "Thow shall know no fear."
Hunterhr fucked around with this message at 09:34 on May 1, 2015 |
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May 1, 2015 04:59
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"Thou shall, however, know a healthy respect of grabbing the handle of a pan right out of the oven."
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May 1, 2015 06:13
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Safety Dance posted:"Thou shall, however, know a healthy respect of grabbing the handle of a pan right out of the oven." Because ouch
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May 1, 2015 09:35
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Safety Dance posted:"Thou shall, however, know a healthy respect of grabbing the handle of a pan right out of the oven." Pro tip: When you take your pan out of the oven and set it on the stove/counter, leave the potholder/towel resting on the handle. It makes it almost impossible for you to burn yourself on it after 15 seconds of doing another task and forgetting that it's hot.
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May 1, 2015 23:40
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Anyone use one of these cast-iron grill pressses? Find yourself using it much? I have a 8" and 12" skillet http://www.amazon.com/dp/B00063RXNI/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=24Z76Z0M3YHP8&coliid=I16RW1LK5L05XM&psc=1
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May 4, 2015 04:23
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Nostalgia4Dicks posted:Anyone use one of these cast-iron grill pressses? Find yourself using it much? I have a 8" and 12" skillet I wouldn't think 2 pounds would be heavy enough to
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May 4, 2015 04:58
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Drifter posted:I wouldn't think 2 pounds would be heavy enough to I suppose they'd be good for keeping steaks, chops and burgers flat
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May 4, 2015 08:05
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spankmeister posted:I suppose they'd be good for keeping steaks, chops and burgers flat I too have the problem of dead meat rising from the pan as it is cooked, then walking the mortal earth to feast on BRAINS
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May 4, 2015 09:39
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Get a 4 pound brick, wrap in aluminum foil. There's your grill press.
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May 4, 2015 09:48
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My friend told me she has one for bacon  I guess it has a picture of a pig on the squashing surface
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May 4, 2015 13:28
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Iron Crowned posted:My friend told me she has one for bacon
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May 4, 2015 14:18
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I would think investing in one of those presses really only works if you're limited by time, commercially. Or just a wasteful spender. My bacon stays flat because I cook it at a lower heat - takes maybe four minutes longer. If I need to squish a sandwich or something for a moment I'll use a spatula. I think it serves better as decoration than as an actual tool. I apparently have strong opinions about this for some strange reason.  Just use the second cast iron skillet to press down inside the larger one. Drifter fucked around with this message at 15:38 on May 4, 2015 |
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May 4, 2015 15:34
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Drifter posted:I would think investing in one of those presses really only works if you're limited by time, commercially. Or just a wasteful spender. My mother bought me one and it makes the best grilled cheese sammiches 
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May 4, 2015 23:09
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Nostalgia4Dicks posted:Anyone use one of these cast-iron grill pressses? Find yourself using it much? I have a 8" and 12" skillet My dad bought one a few years back for bacon.  It has very limited uses but is nice to avoid some grease splatter and fits near-perfect into my 10". I use it mostly to make porkroll and keep it cooking evenly. Also speeds cooking some. It's got its uses but not an essential piece by any means.
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May 5, 2015 20:47
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Yeah I just ordered this bad boy Progressive International Stainless Steel Splatter Screen https://www.amazon.com/dp/B0002MR0TA/ref=cm_sw_r_awd_v6rsvb1E9Q1CG https://www.amazon.com/dp/B0002MR0TA/ref=cm_sw_r_awd_v6rsvb1E9Q1CG
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May 5, 2015 20:48
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Nostalgia4Dicks posted:Yeah I just ordered this bad boy Your stove top and back splash thank you.
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May 5, 2015 20:51
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I kind of get a high off that quick bacon splatter burn. Reminds me I'm alive y'know?
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May 5, 2015 20:52
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