The Something Offal kitchen equipment thread

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rgocs: Nov 9, 2011

Mr. Wookums posted:

too thick of oil if it's sticky. Get that sucker super hot then start again.

Could be, though I thought having them upside down would take care of that through dripping. Guess I'll scrub them well and redo.

SubG posted:

It sounds like either a) your grill wasn't actually hitting 400 F, or b) your shortening has a smoke point higher than 400 F. Generic veg shortening usually has a smoke point around 375 F (give or take depending on composition), but many common veg oils have smoke points at or above 400 F (like canola).

If you're planning on doing a bunch of seasoning, 500 F is a safer bet, unless you happen to know the smoke point of the oil you're using is much lower.

Used vegetable shortening which Google says has a smoke point of ~360F. Guess the grill wasn't that high then? Is there a drawback, other than energy waste, if it goes well above the smoking point?

# ? May 13, 2016 01:36

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# ? May 10, 2024 00:48

my turn in the barrel: Dec 31, 2007

rgocs posted:

Could be, though I thought having them upside down would take care of that through dripping. Guess I'll scrub them well and redo.

Used vegetable shortening which Google says has a smoke point of ~360F. Guess the grill wasn't that high then? Is there a drawback, other than energy waste, if it goes well above the smoking point?

You want it high enough to burn and carbonize the oil to the pan but not hot enough that the carbon burns off. A bit like spilling poo poo in your oven and it bakes on at regular oven temps up to around 550. But put on the cleaning cycle and the oven goes to 8-900 and all the poo poo burns off.

But a temp around 550 is high enough to carbonize the oil but just barely and allows a nice even heating of the pan and the oil. I would worry about a grill heating evenly enough to get a decent base coat of seasoning on a cast iron pan.

Edit: looks like my previous reply ended up on the last page while you were typing. You might want to flip back.

# ? May 13, 2016 01:42

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

Shortening is all I season with. Just have the pan warmed up a little and it's easy to apply a super thin coat.

# ? May 13, 2016 02:23

SubG: Aug 19, 2004; It's a hard world for little things.

rgocs posted:

Used vegetable shortening which Google says has a smoke point of ~360F. Guess the grill wasn't that high then? Is there a drawback, other than energy waste, if it goes well above the smoking point?

There's a fair amount of variability in vegetable shortening because different vegetable oils are used to produce it, so you can find veg shortenings with smoke points from around 325F to around 400F, depending on what's in them.

Flash Gordon Ramsay posted:

Shortening is all I season with. Just have the pan warmed up a little and it's easy to apply a super thin coat.

Using a rag/towel/something you don't mind getting gooier than Pr0k's Mom after Fleet Week/whatever to spread the seasoning oil around a little after it's gotten warmed up is pretty much always a good idea. I usually wipe the pan down with a light coat of oil---just enough to make it look slick---then heat it, wipe it down again, heat until it smokes, keep heating until the smoke starts to tail off, then wipe the surface down again with the oily rag/towel/whatever, and then let that smoke until it's done. And call that `one coat' or whatever.

# ? May 13, 2016 02:41

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

KillHour posted:

Gonna make all the potatoes.

Seriously, though. I'm debating whether to donate the pot to the city mission or use it as an excuse to finally start homebrewing.

Or you could house a refugee family.

# ? May 13, 2016 03:14

El Mero Mero: Oct 13, 2001

you ate my cat posted:

This reminds me of the time that I bought an 18" potato masher without thinking about size. You want it? That pot might be the right size for it.

Or the time I was buying a mortar and pestle and the "large" was on sale for few bucks extra, so I impulse bought it and discovered it was a large twenty-pound hunk of granite that I couldn't fit into my kitchen.

# ? May 13, 2016 07:14

rgocs: Nov 9, 2011

Thanks to everyone who chimed in regarding cast iron seasoning.

Pubic Lair posted:

I have used shortening in the past and it is very difficult to apply in a thin coat. Anywhere that is thick is going to stay gummy. Supposedly it will run off when hot but in my experience some parts will still be thick enough to get gummy.

Ideally you should use flax oil (which is food grade linseed) heat the pan to 200F or so. Wipe on a thin coat of oil and then wipe excess off. Then put in a 550F oven for an hour and let cool for 2 hours then repeat 3-7 times.

I might have overdone the shortening assuming it would just drip off. I'll try again with it though, since I won't use it otherwise. Is the letting cool step between coats a requirement? Or just so you can split the process in several days?

Pubic Lair posted:

But a temp around 550 is high enough to carbonize the oil but just barely and allows a nice even heating of the pan and the oil. I would worry about a grill heating evenly enough to get a decent base coat of seasoning on a cast iron pan.

Point taken. How much smoke does it actually produce? As I mentioned before, I read it was a lot, so using the grill had the benefit of not smoking out our 6 month old daughter.

SubG posted:

There's a fair amount of variability in vegetable shortening because different vegetable oils are used to produce it, so you can find veg shortenings with smoke points from around 325F to around 400F, depending on what's in them.

Using a rag/towel/something you don't mind getting gooier than Pr0k's Mom after Fleet Week/whatever to spread the seasoning oil around a little after it's gotten warmed up is pretty much always a good idea. I usually wipe the pan down with a light coat of oil---just enough to make it look slick---then heat it, wipe it down again, heat until it smokes, keep heating until the smoke starts to tail off, then wipe the surface down again with the oily rag/towel/whatever, and then let that smoke until it's done. And call that `one coat' or whatever.

Right. Googled some more and, found someone saying Crisco told them their smoke point was actually 440F :sigh:

Will try with higher heat anyway. I'll try the seasoning again when I find some time to babysit the operation.

# ? May 13, 2016 11:46

my turn in the barrel: Dec 31, 2007

rgocs posted:

I might have overdone the shortening assuming it would just drip off. I'll try again with it though, since I won't use it otherwise. Is the letting cool step between coats a requirement? Or just so you can split the process in several days?

I think the cooling helps the seasoning set better and avoids the chance of getting gummy seasoning. It's also much safer from a burn hazard perspective. I don't always wait the full period between coats I will sometimes just wait 1/2 hour or so with the oven off by which point the pan will be back around 200 degrees and I will re oil and rebake. I usually skip a full cooldown when I'm impatient and have occasionally had stickiness issues especially when using less ideal coatings like shortening.

rgocs posted:

Point taken. How much smoke does it actually produce? As I mentioned before, I read it was a lot, so using the grill had the benefit of not smoking out our 6 month old daughter.

That depends on the oil, Flax isn't terribly smoky but it has a weird fish odor when it smokes. Turning on your vent hood or opening a few windows and it's not a huge deal.

rgocs posted:

Right. Googled some more and, found someone saying Crisco told them their smoke point was actually 440F Will try with higher heat anyway. I'll try the seasoning again when I find some time to babysit the operation.

As I said crisco is pretty crappy compared to something liquid that you can wipe on and off to get a thin coat. I have used sunflower and even olive oil and had much better results than crisco. Traditionally people used bacon fat but supposedly modern feeding practices have changed the makeup of pigfat leading to less ALA.

Rather than keep typing I'll link this article that explains everything you need to know

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

I think 7 layers is a bit of overkill myself but Flax really does make the slickest, most durable seasoning and is worth the effort to find. I've started going through my collection and stripping old pans that I seasoned using lesser oils and shortening and reseasoning with flax.

If you can't find flax sunflower is the next best oil.
https://en.wikipedia.org/wiki/Iodine_value

my turn in the barrel fucked around with this message at 09:52 on May 14, 2016

# ? May 14, 2016 09:45

TheQuietWilds: Sep 8, 2009

Is there any consensus on carbon steel skillets? Lodge 'good enough' or is it worth upgrading to something pricier? I've only ever used carbon steel for woks but it worked well enough that a skillet seems like it would be nice. I'm currently using tri-ply stainless and cast iron.

# ? May 18, 2016 21:27

deimos: Nov 30, 2006; Forget it man this bat is whack, it's got poobrain!

TheQuietWilds posted:

Is there any consensus on carbon steel skillets? Lodge 'good enough' or is it worth upgrading to something pricier? I've only ever used carbon steel for woks but it worked well enough that a skillet seems like it would be nice. I'm currently using tri-ply stainless and cast iron.

Whatever you can find at a restaurant store or Matfer Bourgeat.

# ? May 18, 2016 22:36

Chef De Cuisinart: Oct 31, 2010; Brandy does in fact, in my experience, contribute to Getting Down.

In this order: Matfer, Vollrath, Lodge.

# ? May 19, 2016 02:25

I. M. Gei: Jun 26, 2005; CHIEFS

BITCH

Does Thermoworks normally have Father's Day sales? They've got a 15% off deal going right now for everything on their site, but I'm wondering if they'll be offering ThermaPens any cheaper than that come Father's Day time.

# ? May 19, 2016 02:33

fart simpson: Jul 2, 2005; DEATH TO AMERICA

Dr. Gitmo Moneyson posted:

Does Thermoworks normally have Father's Day sales? They've got a 15% off deal going right now for everything on their site, but I'm wondering if they'll be offering ThermaPens any cheaper than that come Father's Day time.

Hmm. I don't know, sorry!

# ? May 19, 2016 02:54

The Midniter: Jul 9, 2001

Dr. Gitmo Moneyson posted:

Does Thermoworks normally have Father's Day sales? They've got a 15% off deal going right now for everything on their site, but I'm wondering if they'll be offering ThermaPens any cheaper than that come Father's Day time.

I'm not sure, but even if they do, I doubt it'll be any better than 15% off a Thermapen. I'd bite before that sale ends (if it hasn't already).

# ? May 19, 2016 17:44

Soup in a Bag: Dec 4, 2009

Looking at my old email, last year for Father's Day they had "save up to 30% on select items". Doesn't look like ThermaPens were one of the select items.

# ? May 21, 2016 01:03

SHVPS4DETH: Mar 19, 2009; seen so much i'm going blind and i'm brain-dead virtually; Ramrod XTreme

Got the Lavatools Javelin basic model since Serious Eats ran a promo for 18% off. It just arrived today so I can't speak to how well it holds up over time but the thing's a little beast. They advertise 4 second read times but that's talking about tenths of degrees. For whole degrees it's effectively instant. The magnet in it isn't very strong but it sticks to a knife block no problem. Also it's sexy. After discount and shipping it was like $26 which is ridiculous. So yeah I recommend that, so what

# ? May 22, 2016 03:43

I. M. Gei: Jun 26, 2005; CHIEFS

BITCH

I shall wait on the ThermaPens to go back on sale, thank you. :colbert:

# ? May 22, 2016 03:46

PDP-1: Oct 12, 2004; It's a beautiful day in the neighborhood.

Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal.

# ? May 22, 2016 05:42

Zorak of Michigan: Jun 10, 2006

PDP-1 posted:

Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal.

Yes. I have a couple of these and like them.

Polder Digital In-Oven Thermometer/Timer, Graphite color https://www.amazon.com/dp/B000P6FLOY/ref=cm_sw_r_cp_apa_-StqxbQS0TJBA

# ? May 22, 2016 05:54

.Z.: Jan 12, 2008

On the topic of matfer bourgeat, Amazon restocked sometime in the last month. Prices are back down the the $30-$50 range for the various sizes.

# ? May 23, 2016 15:12

Murgos: Oct 21, 2010; Can't post for 8 hours!

PDP-1 posted:

Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal.

Cooks Illustrated recommends either of these.

http://www.thermoworks.com/ChefAlarm

http://www.amazon.com/iDevices-IKT0002P5-Kitchen-Thermometer/dp/B00IJ1SQV2

I have the idevices bluetooth one. Works great.

# ? May 23, 2016 20:38

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

PDP-1 posted:

Are there any temperature monitors that have a probe that goes inside the oven with long-ish leads that extend to a monitor outside the oven? Jabbing a ThermaPen into a wad of meat around the time you think things might be done is all cool and good, but having a continuous monitor that could maybe beep at you when the center of your wad of meat first hits some pre-set temperature would be ideal.

I have the DOT, which doesn't have all the extra poo poo that the ChefAlarm has that you will probably never use. But it's hard to go wrong with anything from Thermoworks.

http://www.thermoworks.com/DOT

# ? May 23, 2016 21:39

Croatoan: Jun 24, 2005; I am inevitable.
ROBBLE GROBBLE

Flash Gordon Ramsay posted:

I have the DOT, which doesn't have all the extra poo poo that the ChefAlarm has that you will probably never use. But it's hard to go wrong with anything from Thermoworks.

http://www.thermoworks.com/DOT

I think you and I had the same problem where our cheap-o ones kept fluttering back and forth between F and C. Was that your replacement and you dig it?

# ? May 23, 2016 22:17

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

Croatoan posted:

I think you and I had the same problem where our cheap-o ones kept fluttering back and forth between F and C. Was that your replacement and you dig it?

Edit: Yeah this replaced that crappy thing. Should have done it way sooner.

# ? May 23, 2016 23:58

th vwls hv scpd: Jul 12, 2006; Developing Smarter Mechanics.
Since 1989.

Thanks goons!

After considering the info in this thread I decided to head down to the local restaurant supply in town instead of ordering online or buying something at a big box store.

I absolutely love the Update International pans and pots I picked up. It's nice being able to replace a couple pans at a time with what I really need.

So thanks again!

# ? May 24, 2016 15:41

Croatoan: Jun 24, 2005; I am inevitable.
ROBBLE GROBBLE

Super good deal Amazon has the Waring Pro WMK600 Double Belgian Waffle Maker on sale for $55.99 with free shipping. http://amzn.com/B0034JU9T6

# ? May 24, 2016 17:22

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

Croatoan posted:

Super good deal Amazon has the Waring Pro WMK600 Double Belgian Waffle Maker on sale for $55.99 with free shipping. http://amzn.com/B0034JU9T6

Said it before, but for my money, this is the holy grail of waffle makers.

Edit: I didn't have enough baking powder this weekend so I subbed in buttermilk for some of the milk and added some baking soda. I also forgot the egg because I was too busy improvising with buttermilk. Kids said they were the best waffles they've ever had. Go figure.

# ? May 24, 2016 17:31