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dis astranagant posted:In an electric oven it runs the heating element at a dead short for several hours, reaching a couple thousand degrees inside and turning most any food residue into ash. That's pretty badass. Time to go find a new oven.
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Jun 22, 2016 07:26
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Horse Clocks posted:That's pretty badass. Time to go find a new oven. That other guy's right, it's more like 900F. The idea's the same, tho. They also tend to be more energy efficient since it takes more insulation to make that work.
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Jun 22, 2016 07:33
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I've always heard it was ~900F as well. Pretty sure 2000F would gently caress up the door glass. The heat just burns anything that has spilled or fallen in the oven. Once the heat drops and the door unlocks you find that all the poo poo has turned to carbon and peels off like happens on the lid of a grill. What doesn't fall off will wipe off with a damp paper towel. My parents gas stove back in the 90's was the first I used that had it and every gas oven I have ever used since has had it. The cool thing is it's exactly the same process as putting your cast iron into coals to burn the seasoning off but much more regulated/even and less likely to crack or warp a pan. I think the chances of wrecking an old pan are slim because back in the day people would clean their cast iron every year by putting it in their or by the 1950s a neighbor that still had one's coal furnace. This would strip it and then they could reseason. Using lard and cooking on a wood stove would build up so much seasoning that it would need to be burned off every once in a while. I don't have any like that anymore but some of my pans had that that type of lumpy thick seasoning when I found them. But as I say don't fire or use a cleaning cycle on a heirloom pan. I don't want to hear someone wrecked great grandma's griswald santa or lambcake mold. Also remember to take the oven racks out as cleaning cycles will warp/discolor them.
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Jun 22, 2016 09:57
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On second thought I went through my pan collection and found 2 pieces that have the thick nasty seasoning I was talking about. You could clean these with oven cleaner but the seasoning is so thick it will take several applications followed by scrubbing each time to even start to strip them. The round griswald griddle pictured is actually one that I stripped with oven cleaner before I switched to using the Self clean method. All I could get was the cooking surface cleaned, I used a whole can of oven cleaner and never got the thick seasoning around the handle and sides to come off. I gave up and seasoned the cooking surface and used it like that. I even found a video I made of me using it like that. https://www.youtube.com/watch?v=wUK0UZnpfKw If you'd like to skip to the magic just click here https://www.youtube.com/watch?v=wUK0UZnpfKw&t=212s Anyways, as a demo I will strip and reseason these two nasty pieces. The first is a griswald round griddle my mom had rotting in her basement, the second is a mystery large oval griddle I got for 3.99 at an antique shop and have never done anything with. The large oval griddle is unmarked but I'm interested to see if it's actually marked and there is just seasoning filling the lettering. Anyways I wiped them off, took everything out of the oven/off the stovetop and put them on the bottom. I started a cleaning cycle that should take 4.5 hours. There is a chance they could crack, especially the large one but we'll see what happens.        Edit: I found the exact same large oval griddle on ebay and apparently the Gate Marks (slashes on the bottom from the mold being filled indicates it's pre 1900. Neat. Glad I spent the 3.99, hopefully it doesn't warp. http://www.ebay.com/itm/Antique-Gat...cQAAOSwoydWjIRf https://michael.lustfield.net/misc/all-i-know-about-cast-iron Edit2: It's been 2 hours and I canceled the cleaning cycle. I generally don't run a whole cycle and end it after an hour but Figured I'd go 2 because these are so nasty. Once it cools down and unlocks I will take a look, if they are still bad I'll run another cycle. my turn in the barrel fucked around with this message at 13:29 on Jun 22, 2016 |
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Jun 22, 2016 10:36
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Ok after 2 hours of cleaning cycle and probably 1/2 an hour of cooldown the door unlocked. As you can see the areas that had thick seasoning now have a layer of rust looking powder.   The oven is still 300F or so but once the pans cool all the way down I will rinse them off and hit them with a wire wheel in my drill if there are any trouble spots. Then wipe them down with vinegar, then rinse, then dry on the stovetop and reseason.
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Jun 22, 2016 12:27
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After a quick rinse under water the pans look like this  The Oval Griddle didn't have any markings but it did have some pits or casting flaws on the cooking surface that were hidden under the seasoning.  A quick wipe with vinegar to get any surface rust and then a water rinse and into a 250F oven to dry  Wiped with flax and put in a 550F oven for an hour to get the new seasoning started 
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Jun 22, 2016 13:22
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Looking good! Also yeah, UK here and I've never seen a self-cleaning oven either.
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Jun 22, 2016 13:32
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According to this they are likely called Pyrolytic ovens in the UK. And cost extra https://www.kitchenfindr.co.uk/pyrolytic-ovens-are-they-worth-paying-extra-for/ And now you really can't tell if an oven has one or not. Back in the 90s there was a giant lever that you had to move to lock the door and then a solenoid would lock the lever when the cycle started. Modern ovens just use a solenoid to lock the door with no external lever.
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Jun 22, 2016 13:44
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Bible of NY Pizza at home in your oven http://www.varasanos.com/pizzarecipe.htm
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Jun 22, 2016 13:55
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Does the oven cleaning cycle tend to put out any smoke or heavy/bad smells? My girlfriend has a cockatoo and they are very sensitive to airborne things due to their respiratory system.
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Jun 22, 2016 20:05
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Admiral Joeslop posted:Does the oven cleaning cycle tend to put out any smoke or heavy/bad smells? My girlfriend has a cockatoo and they are very sensitive to airborne things due to their respiratory system. Yeah, well depending on how dirty the pan/oven is, it can get bad. It is more or less vaporizing everything that isn't metal or carbon, so depending on what's in there you can get some harsh smoke and vapor.
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Jun 22, 2016 20:55
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My oven was pretty clean, but my condo got faintly smoky, and had a bad smell for the next day or so. The night we ran the cleaning cycle, my gf and I had to close ourselves up in our room as our eyes started stinging a bit from it - by the next morning things were fine, though, aside from a lingering smell that was gone later that day.
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Jun 22, 2016 22:05
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My oven is usually pretty clean and part of being a self cleaning oven is a special catalytic coating that burns off poo poo even during regular use. During a cleaning cycle there is a bit of smoke and smell but nothing a running vent hood and a few open windows won't fix. Seasoning with flax however puts out a pretty bad fish odor that lingers for a few hours. If you have odor issues use sunflower oil, less ideal but no fish smell. Both seasoning and oven cleaning are nowhere near as smoky as searing steaks in a hot pan on the stovetop so if these are concerns you might avoid that as well.
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Jun 22, 2016 23:10
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Admiral Joeslop posted:Does the oven cleaning cycle tend to put out any smoke or heavy/bad smells? My girlfriend has a cockatoo and they are very sensitive to airborne things due to their respiratory system. In my experience, yes, it gets smokey if there's a lot of burnt on grease. I've rarely used the self cleaning cycle. In a gas oven, the bottom pan usually comes out so you can clean it and clean the burner as well. I've always just used oven cleaner and elbow grease. The self cleaning cycle takes a long time and the heat is absurd. If you brush against the front of the stove, you'll get burned. Between the kids and the dog, I just don't trust it.
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Jun 23, 2016 16:25
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I just moved into a new place and bought a Dutch oven. It says on the box it's oven safe to 550F. Why are they lying to me?
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Jun 23, 2016 16:40
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I wouldn't do a clean cycle with a bird in the house...
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Jun 23, 2016 16:49
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Crazyeyes posted:I just moved into a new place and bought a Dutch oven. It says on the box it's oven safe to 550F. Why are they lying to me? What type of handle does the lid have?
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Jun 24, 2016 06:34
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Biscuit Joiner posted:What type of handle does the lid have? Looks like stainless. It can be removed, though.
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Jun 24, 2016 13:37
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Is it an enameled one?
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Jun 24, 2016 13:59
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Pubic Lair posted:Is it an enameled one? No. Pre-seasoned but otherwise bare. I am guessing it has that limit so when some dummy screws up the seasoning and can't fix it the manufacturer has a label to point to and are protected.
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Jun 24, 2016 14:35
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If I want to strip seasoning, but don't want to run a cleaning cycle on my oven cause gas is expensive, could I just fire up my Weber kettle with a full chimney of charcoal and shove the pan in there for an hour or two? I can't see why that wouldn't work.
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Jun 24, 2016 14:44
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BobbyDrake posted:If I want to strip seasoning, but don't want to run a cleaning cycle on my oven cause gas is expensive, could I just fire up my Weber kettle with a full chimney of charcoal and shove the pan in there for an hour or two? I can't see why that wouldn't work. That would work. Cool thing about cast iron is it's melting point is incredibly high (2300F, 1260C) so short of tossing it into a forge you are unlikely to damage it. Anything the average dude has in their home will be destroyed by the heat long before the pan is, so go wild. The clean cycle is nice because of the very even heating. Charcoal you will have slightly uneven heating which can potentially result in warping and, in extreme cases, cracking.
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Jun 24, 2016 14:56
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So I got a new carbon steel pan, and after I washed it and put it on the stove to dry it started blackening before I put on any oil. Now there's a black and brown dark spot covering almost the entire bottom of the pan that's not going away. Did I ruin my new pan? Did I not get all of the manufacturer coating off it? 
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Jun 24, 2016 19:07
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QuasiQuack posted:So I got a new carbon steel pan, and after I washed it and put it on the stove to dry it started blackening before I put on any oil. Now there's a black and brown dark spot covering almost the entire bottom of the pan that's not going away. Carbon steel will change color when you get it really hot. If you watch chinese wok seasoning videos, they will normally darken the entire pan before they begin putting on any oil. Assuming you washed it well enough to get off the machine oil, I would just heat over a flame and get the color more or less even, then season it as normal.
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Jun 24, 2016 19:22
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Two nice frying sessions and my new dutch oven looks amazing.
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Jun 24, 2016 22:08
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Flash Gordon Ramsay posted:Carbon steel will change color when you get it really hot. If you watch chinese wok seasoning videos, they will normally darken the entire pan before they begin putting on any oil. Assuming you washed it well enough to get off the machine oil, I would just heat over a flame and get the color more or less even, then season it as normal. Yea, when you get the thing wash it really good then just heat it up on the stove and watch it change colors. Care of those pans is about the same as cast iron. I bought this carbon steel pan - https://www.amazon.com/Paderno-World-Cuisine-Carbon-2-Inch/dp/B000ZMA2J2 It's perfect for crepes and pancakes. It's not quite big enough to fry up more than say 3 eggs on it, and it's not deep enough for bacon, but it's a loving crepe pan. Use your 12" cast iron for that poo poo. I want to get a bigger one but I'm trying not to spend money and I'm out of room in my tiny kitchen for fun pans.
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Jun 27, 2016 13:17
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Oven cleaning days are best saved for nice cool dry 'air out the house's weather. Because you will be doing both. Might as well hang the blankets out too to freshen up.
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Jun 27, 2016 13:43
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So a few months ago I needed a cast iron pan to cook a special dinner, I knew my mom had some at her house but being an hour away, I just went and bought a cheap cast iron from the store. Yesterday I was helping my mom move and ran across her cast iron pans that have not been used in over 30 years. I grabbed them and put them in my car. I came home and started looking at them, here is what I ended up with. 1. Mid century Wagner skillet. No picture as the bottom is barely legible. 2. Mid century Wagner flat skillet  3. Erie cast iron skillet.  The third one seemed interesting so I started looking into it. This is apparently a Griswold before the started putting Griswold on the bottom. From my limited research(http://www.wag-society.org/guest/ERIESkilletArticle.pdf), I believe this is an 1886 to 1892 skillet. Putting it at nearly 130 years old. Only downside is I live in an apartment and I think I need to take it to my moms new house to clean it up before use.
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Jun 29, 2016 17:48
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A two hour round trip is totally worth it for a couple decent old cast iron pieces, you shoulda gone there first. 
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Jul 1, 2016 20:35
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So my old standbys got run through the dishwasher by my roommate and his idiot stoner friends a while back. Well I'm in a new place now with no one to gently caress them up again, so it was time to re-season. A trip through the self-clean cycle, wire brush to knock the rust off, and 6 coats of oven-baked peanut oil later, and I just did this:  Oh baby it's so good to have you back.
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Jul 3, 2016 02:08
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Enourmo posted:So my old standbys got run through the dishwasher by my roommate and his idiot stoner friends a while back. Well I'm in a new place now with no one to gently caress them up again, so it was time to re-season. A trip through the self-clean cycle, wire brush to knock the rust off, and 6 coats of oven-baked peanut oil later, and I just did this: Surprised you didn't use the fat from your slaughtered roommate to reseason. Wouldn't be the best coating, but revenge isn't always perfect
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Jul 5, 2016 23:38
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See I contemplated that, but THC is fat-soluble and I didn't wanna contaminate my pan, in case of drug tests.
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Jul 6, 2016 00:56
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My wife made 'bar-b-que" steak in one of the pans and it just burnt all the sugar to the pan and hosed up the seasoning 
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Jul 23, 2016 01:44
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sever
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Jul 23, 2016 03:16
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Massasoit posted:My wife made 'bar-b-que" steak in one of the pans and it just burnt all the sugar to the pan and hosed up the seasoning That's a thing? Can you not boil water in it and deglaze the burnt on poo poo?
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Jul 24, 2016 00:31
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Yea I did but the seasoning was thin i na few spots I guess and some rust. Better now but I'm going to put a few coats on it
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Jul 24, 2016 05:34
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Gave my pan a little workout yesterday  My apartment and everything I own smells like loving chicken now. I gorged on cheesy cornbread before the meal so I was pretty full. I lost some skin when I was breaking down the bird The whole point of fried chicken is the skin.
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Jul 25, 2016 13:54
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I use the leftover pieces of skin to check the oil temperature.
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Jul 25, 2016 17:23
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spankmeister posted:I use the leftover pieces of skin to check the oil temperature. I've only got so much leftover skin since the accident.
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Jul 25, 2016 18:10
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I have a lodge that I like, but I'd enjoy a higher quality (so I guess old) cast iron. I live in Canada. Is ebay the best place to find those? Shipping is probably going to be stupidly expensive
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Jul 25, 2016 21:05
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