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Chiming in to say that I never used any of that there fancy "flaxseed" stuff on mine, the most important thing is proper care and re-seasoning after cleaning in my opinion. I think I just used regular canola oil for the original seasoning, but it was a long time ago and hasn't given me any problems since.
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Jan 30, 2016 14:05
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I have a bottle of flaxseed oil and I must admit, I've used a *lot* less oil in my cooking since getting it. I suspect that's not due to seasoning properties though but more due to how much it cost for such a tiny bottle. A couple of drops before I start cooking, a couple of drops after and all is good. I've never kept it in the fridge though...
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Jan 30, 2016 16:09
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Food grade flax does not need to be refrigerated, linseed does.
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Jan 31, 2016 00:58
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Canola oil, bacon, use it, take it easy.
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Feb 1, 2016 23:57
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I feel like someone has to say this every 5 or so pages: It's a cast iron pan. Just use it. It'll be fine. Occasionally make some bacon in it, or dont; it'll be fine. Things you'll do that will cause it "not to be fine": Leave it outside. Leave it sitting in the sink for weeks. Outside of that, not much is going to harm the pan that a little bacon wont cure (pun intended). Even tomato sauce is fine in moderation, just don't leave it in there for days. There's a reason why we all have our great grandmothers pans and it's not because they were spergy and went on the internet asking how to protect their precious cast iron. It's because they're indestructible
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Feb 3, 2016 15:12
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Is that too long for a thread title? It's a cast iron pan. Just use it. It'll be fine.
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Feb 3, 2016 15:15
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My seasoning keeps coming off really fast. I'll season my pan with veg oil and then a bake for an hour at 450, then sear a steak in it, and when I use a regular sponge to get off the gunk on the bottom (no soap) I can see the bare metal in spots on the bottom. OP says even soap should be fine for a quick wash so I dunno what's going on.
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Feb 3, 2016 22:45
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You need more layers of seasoning--5 bake cycles should be enough.
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Feb 3, 2016 22:48
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BraveUlysses posted:You need more layers of seasoning--5 bake cycles should be enough. Thought that might be it. Cool, thanks.
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Feb 3, 2016 22:58
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Also since being gifted one at Christmas I can recommend a stainless steel chainmail scrub enough. Abrasive enough to pull off chunks, but not abrasive in a way that touches the seasoning.
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Feb 3, 2016 23:33
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I leave the chunks on and call 'em flavor crystals.
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Feb 3, 2016 23:48
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Indolent Bastard posted:Also since being gifted one at Christmas I can recommend a stainless steel chainmail scrub enough. Abrasive enough to pull off chunks, but not abrasive in a way that touches the seasoning. Mine just pisses me off when i try to actually clean with it. Fun to play with, though.
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Feb 3, 2016 23:49
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Hey so I got an angle grinder and I'm ready to sand off my cast iron. Should I go 120 grit or 40 grit?
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Feb 3, 2016 23:53
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Steve Yun posted:Hey so I got an angle grinder and I'm ready to sand off my cast iron. Put your oven on clean with the cast iron in it. You will be left with an immaculate metal surface (that you best get oil on damned quick)
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Feb 3, 2016 23:55
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This isn't about reseasoning, I'm trying to grind the pebbly metal surface to a smooth one.
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Feb 3, 2016 23:57
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Steve Yun posted:Hey so I got an angle grinder and I'm ready to sand off my cast iron. If you're looking to get a smooth surface I'd go coarse then fine. You'll be able to remove the material a lot faster.
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Feb 3, 2016 23:57
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Some day I wanna take all my pans to a machine shop and have them milled smooth.
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Feb 3, 2016 23:59
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Porter Cable angle grinder is $30 on amazon, sanding flap discs are $10 each at your local hardware store. You can do it yourself for $50 and you'll get to keep a scary machine that screams like a banshee and wants to eat your fingers off
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Feb 4, 2016 00:01
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Yeah but I want a finish you could seal a head gasket against i want the flattest pancakes you've ever seen
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Feb 4, 2016 00:04
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Enourmo posted:Yeah but I want a finish you could seal a head gasket against Hell, have a pan custom made on a CNC machine. Don't go halfassed.
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Feb 4, 2016 00:17
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Crazyeyes posted:Mine just pisses me off when i try to actually clean with it. Odd, mine works great.
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Feb 4, 2016 00:21
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Cartouche posted:Hell, have a pan custom made on a CNC machine. Don't go halfassed. I like the cut of your jib
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Feb 4, 2016 00:56
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Indolent Bastard posted:Odd, mine works great. I received one for Christmas as well and mine works great. I should have bought one a long time ago.
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Feb 4, 2016 02:56
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If you were to cast a 24x24x24" cube of iron, and then CNC it into a cast iron pan, would it have any significant differences from a regular cast iron pan aside from tighter tolerances and a more precise shape?
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Feb 4, 2016 21:28
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I'm not sure how well that large of a hunk of iron would cool, but no, the milling would just be potentially smoother than a sand or other mold. You'd also be able to get a few more pans out of 8 cubic feet.
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Feb 4, 2016 21:31
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You guys know if you want to spend crazy money there are "boutique," "artisinal" cast iron pan makers for people who hate money right? http://boroughfurnace.com/shop/
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Feb 4, 2016 23:39
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Oh yeah, but "hand made in Syracuse" doesn't exactly equate to tolerances of 0.0001" Is there anything fundamentally dangerous about cooking on a mild steel griddle?
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Feb 4, 2016 23:51
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Safety Dance posted:Is there anything fundamentally dangerous about cooking on a mild steel griddle? It's hot, and you can burn yourself.
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Feb 5, 2016 01:23
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MrYenko posted:It's hot, and you can burn yourself. I was trying to come up with a clever way of saying that, but yeah. You can burn the poo poo out of yourself. Great for removing fingerprints though!
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Feb 5, 2016 02:59
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BraveUlysses posted:You need more layers of seasoning--5 bake cycles should be enough. Hey it's me again. I've been doing as you said with one season per day and my pots and pans are definitely much glossier than they used to be, so that's good. One question though. Most of my dutch oven lid and and parts of everything else just don't seem to get oil anymore. Like I pour a tiny bit of oil on, it just slides right off. Even if I try and rub it on with a paper towel, it refuses to stick in those parts. Is that natural?
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Feb 5, 2016 05:26
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AnonSpore posted:Hey it's me again. I've been doing as you said with one season per day and my pots and pans are definitely much glossier than they used to be, so that's good. That means it's seasoned. Cook an egg on it and watch it slide around like a slip-n-slide.
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Feb 5, 2016 15:23
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I have a cast iron pan. It has no name. No branding. No mirror finish. It is my pan. There is nothing like it. It might not perform as well as others. But it is mine. It is made of iron. Cast in sand. That is all I ask of it.
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Feb 5, 2016 16:24
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 This is after the 40 grit, which was actually already pretty smooth. I did a round with 120 grit afterwards to go even smoother. There were visible ridges and scratches, but running my fingernails over them, I couldn't feel them. Good enough I guess. Currently seasoning in oven. If there's a marked improvement on this 8 inch, I'm going to do the same for my 10 and 12 Steve Yun fucked around with this message at 22:50 on Feb 6, 2016 |
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Feb 6, 2016 22:45
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Steve Yun posted:
After doing this I found it was a bit more difficult to get the seasoning to stick, but ultimately once it did it was much smoother. If it's a bit harder to season this time, stick with it.
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Feb 6, 2016 23:28
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TheQuietWilds posted:After doing this I found it was a bit more difficult to get the seasoning to stick, but ultimately once it did it was much smoother. If it's a bit harder to season this time, stick with it. 
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Feb 7, 2016 23:36
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Is there a quick way to get rid of that sticky gunk you get from over-oiling during seasoning, if it's just a little around the rim of my dutch oven?
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Feb 9, 2016 01:03
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Scrape it with a metal utensil. Anything that comes off easily doesn't deserve to stay.
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Feb 9, 2016 02:13
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TheQuietWilds posted:After doing this I found it was a bit more difficult to get the seasoning to stick, but ultimately once it did it was much smoother. If it's a bit harder to season this time, stick with it. Holy crap. https://www.youtube.com/watch?v=Wq1ZOG1KLy8 I think it's as slick as a brand new Teflon pan. I think the secret is to not try to rush the seasoning process. Let it cool down slowly in the oven. Don't pile on too much oil each layer. Steve Yun fucked around with this message at 17:24 on Mar 8, 2016 |
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Mar 8, 2016 06:53
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AnonSpore posted:Is there a quick way to get rid of that sticky gunk you get from over-oiling during seasoning, if it's just a little around the rim of my dutch oven? Also one time I went camping and forgot to take my 12" cast iron skillet off the campfire when everybody went to sleep, it burned off alllll the seasoning, but it wasn't sticky any more!
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Mar 8, 2016 18:50
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Steve Yun posted:Holy crap. That video is oddly sexual
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Mar 8, 2016 18:52
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