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Does carbon steel turn as black as cast iron when seasoning? I have done 3 rounds of seasoning on my comal and it has turned into a nice shiny dark gold-tinted colour; but I just saw a seasoned Lodge carbon steel skillet, and that thing was just like thin cast iron.
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Jul 25, 2017 19:37
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rgocs posted:Does carbon steel turn as black as cast iron when seasoning? I have done 3 rounds of seasoning on my comal and it has turned into a nice shiny dark gold-tinted colour; but I just saw a seasoned Lodge carbon steel skillet, and that thing was just like thin cast iron. Don't worry about the color, it will likely get darker with use. The important thing is whether or not stuff is sticking.
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Jul 25, 2017 19:41
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Eventually, maybe weeks or months from now if you cook with it regularly, with fats/oils. There's no better seasoning than routine cooking.
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Jul 25, 2017 19:41
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I should add that the dark gold color is also potentially because you put a coat of seasoning on too thick. But as long as it isn't sticky, you'll be ok, you may find however that it starts flaking off with use. If that happens, you probably want to strip and reseason.
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Jul 25, 2017 19:44
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I'll keep an eye out for peeling. I have previously gotten a sticky cast iron skillet due to too much oil, this time I paid extra attention in removing excess oil with a paper towel. It doesn't feel sticky so far, I'll do another round tonight and then try it out tomorrow. Talking about carbon steel. America's Test Kitchen recommends the Matfer Bourgeat black steel skillet, they make it sound like it rivals a non-stick, is this true?
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Jul 25, 2017 22:00
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iirc the major differences between the carbons is final touches on machining around where the handle meets.
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Jul 25, 2017 22:12
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Anyone have a `cool, wish I thought of that' storage strategy for delitainers/reditainers? I got the idea to try to use plastic cup/lid dispensers (as in the things that sit next to a soda fountain) but delitainers and their lids are 4.6", which is bigger than standard cup sizes. Right now I just have 'em stacked out of the way in the pantry which works fine as far as that goes but about once every other week I'll be grabbing one in a hurry and trigger an avalanche of lids.
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Jul 26, 2017 00:21
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SubG posted:Anyone have a `cool, wish I thought of that' storage strategy for delitainers/reditainers? I got the idea to try to use plastic cup/lid dispensers (as in the things that sit next to a soda fountain) but delitainers and their lids are 4.6", which is bigger than standard cup sizes. As far as the "delitainers" that I get from thai restaurants and reuse, I usually stack the containers to the left and the lids to the right since they are pretty much one-size fits all. OR at least that's what a google search tells me you mean by "delitanier".
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Jul 26, 2017 03:10
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Slimy Hog posted:As far as the "delitainers" that I get from thai restaurants and reuse, I usually stack the containers to the left and the lids to the right since they are pretty much one-size fits all. OR at least that's what a google search tells me you mean by "delitanier".
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Jul 26, 2017 03:42
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I push the lids against a corner in the cupboard so they don't fall over 
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Jul 26, 2017 15:01
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What do I want for flipping fish in a nonstick pan? I have some nylon piece of poo poo that's all melted at the tip.
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Jul 26, 2017 16:15
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Some silicone pos fish turner. A nonstick should not be hot enough to melt one.
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Jul 26, 2017 16:22
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I'd say a spatula. Maybe not a metal one.
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Jul 26, 2017 17:00
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Use a metal fish turner. There is such a thing as too careful with your non-stick.
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Jul 26, 2017 17:17
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A metal fish turner is what you want. And if you’re using it in such a way as to gently caress up your non stick you’re doing it wrong.
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Jul 26, 2017 17:52
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I use a nylon one because I'm never going to not think metal utensils are causing some cumulative damage to a nonstick pan. I'd recommend nylon over silicone because nylon spatulas can be thin whereas every silicone one I've seen was thick. Nylon melts at lower temperatures than silicone but that's an annoyance I'm okay with for being able to separate fish from pan more easily.
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Jul 26, 2017 22:01
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I have a Winco Fish Spatula that is awesome and that I use all the time; It is very well designed and works on a lot more than just fish. Should be your first hit if you search "WinCo fish spatula" on Amazon. E. poo poo, just saw you said non-stick pan. Got nothing for you on that one.
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Jul 26, 2017 22:02
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silicone over a steel frame, don't buy some nylon piece of poo poo e: https://www.amazon.com/Oro-Living-Silicone-Heat-Resistant-Flexible/dp/B0160IHI28 Elizabethan Error fucked around with this message at 22:15 on Jul 26, 2017 |
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Jul 26, 2017 22:12
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Speaking of nonstick anyone got a good rec for a nonstick pan? The weird over large one I bought two years ago has been tearing my eggs and I don't think it's even made anymore.
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Jul 26, 2017 23:53
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Calphalon has a set of a 10" and 12" nonstick skillet you can get at Bed Bath & Beyond for $50, $40 if you use one of their 20% off coupons that you get in the mail. Lasted me about 5-6 years
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Jul 26, 2017 23:57
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The last Cooks Illustrated test I saw recommended the T-Fal pan with the red dot, and mine is still going strong after at least a year. Nice weight, nice handle, very nonstick.
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Jul 27, 2017 03:34
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Steve Yun posted:Calphalon has a set of a 10" and 12" nonstick skillet you can get at Bed Bath & Beyond for $50, $40 if you use one of their 20% off coupons that you get in the mail. Lasted me about 5-6 years These are what I use. They are decent after three years, still very non-stick with just a bit of oil. The nice thing is that these are oven safe and you can but a glass lid for either. I make all sorts of things with that combo
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Jul 27, 2017 04:20
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Jay Carney posted:Speaking of nonstick anyone got a good rec for a nonstick pan? The weird over large one I bought two years ago has been tearing my eggs and I don't think it's even made anymore. If you buy decent ones, they'll last ~5 years but if your'e cooking with them all the time just expect to replace them around then.
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Jul 27, 2017 16:32
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I just threw out my all clad nonstick and replaced it with this $22 Tramontina. Works just as well. For the kind of stuff where non-stick is important, a pan with a heavy bottom is less important, at least to me. This one seems every bit as good as the All Clad which had finally worn out. https://smile.amazon.com/gp/product/B009HBKPD0/
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Jul 27, 2017 16:40
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Yup, Tramontina Professional for my non-stick usage.
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Jul 27, 2017 16:52
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you ate my cat posted:The last Cooks Illustrated test I saw recommended the T-Fal pan with the red dot, and mine is still going strong after at least a year. Nice weight, nice handle, very nonstick. I used the t-fal pros for years and they hold up well. My only issues with them are that the handles come loose frequently enough that I felt I was always tightening them and that they have a small rise in the middle of the pan. Honestly I only ever notice the rise when making omelettes. That said CI got frustrated enough with the rise that they switched their recommendation to OXO goodgrips non-stick. I bought one about a month ago when my last 12" t-fal wore out. Seems pretty good so far, nice and flat.
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Jul 27, 2017 22:59
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Murgos posted:Honestly I only ever notice the rise when making omelettes. I think that's a quiche
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Jul 28, 2017 01:08
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Red-dot pans work surprisingly well and I enjoy using mine, so I endorse them. re: spatulas of size and thickness, ya'll ever thought about...using...TWO of them? One to brace the fish on one side so the other can work its way under on the other? Saves on chances of burning as you fiddle with them or loving around with the thicker ones messing with the fish too much...  just sayin.
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Jul 28, 2017 03:06
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Twerk from Home posted:If you buy decent ones, they'll last ~5 years but if your'e cooking with them all the time just expect to replace them around then. Mrs Mango and I received some Calphalon nonstick when we got married. Seventeen years ago. Still fine, no issues, the surface is great on them.
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Jul 28, 2017 05:31
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Is the meat grinder for the KitchenAid Pro 600 any good? Looking at it on Amazon, it says it's made of plastic, which makes me weary.
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Jul 28, 2017 06:54
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How useful is a food processor anyway,. it seems it'll be useful for making pie dough, something I have issues with getting right tbh. But I've never owned one and I don't like having loads of crap I don't use. Stand mixers have got to be the worst. I got like one stand blender years ago, then I got an attachment for my kenwood dough mixer/assistant, then I was gifted one for Christmas, then my SO bought one for some reason. And now the kenwood processor I am looking at (FPM125) comes with a blender too. I hardly ever use a blender, the one blender I do use is an immersion stick blender and it's broken  As for frying pans, I want to throw out everyone but the cast iron ones (SO bought soem cerafit pans, they suck, and we got one country fry pan we got as a gift) and replace them with carbon steel pans. His Divine Shadow fucked around with this message at 12:30 on Jul 28, 2017 |
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Jul 28, 2017 12:27
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Dr. Gitmo Moneyson posted:Is the meat grinder for the KitchenAid Pro 600 any good? Looking at it on Amazon, it says it's made of plastic, which makes me weary. It works just fine. The sausage stuffer sucks though. Buy a piston sausage stuffer if you want to make sausage.
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Jul 28, 2017 12:44
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His Divine Shadow posted:How useful is a food processor anyway,. it seems it'll be useful for making pie dough, something I have issues with getting right tbh. But I've never owned one and I don't like having loads of crap I don't use. I use mine mostly for shredding cabbage and cheese, when I need a lot of that sort of thing, and making curry paste.
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Jul 28, 2017 12:46
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His Divine Shadow posted:How useful is a food processor anyway,. it seems it'll be useful for making pie dough, something I have issues with getting right tbh. But I've never owned one and I don't like having loads of crap I don't use. Food processors are great for making stuff like hummus, pates, etc. Also good for emulsified sausages, or coarse grinds. Stand mixers are great, so idk what you're on about there. Unless you mean blenders? But then that comes to buying a good brand like Vitamix or Blendtec, or even the cheaper Ninja or a Breville.
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Jul 28, 2017 12:49
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Language barrier got in the way, yes I meant blender. I love my kenwood major stand mixer. I got OK brand blenders I think, I mean they all work and do their jobs, but I never use them... I just have not found much use for them aside from making stuff like milkshakes or other shakes. I think I shy away from using them if I can get away with it due to cleanup. So they turn into lumps taking up shelf space. Not sure the same wouldn't be true for a food processor... But every time I make pie (not that often granted) I wish I had one. I just need to convince myself it won't be another forgotten gadget. I should probably give away one of the blenders I got. His Divine Shadow fucked around with this message at 13:06 on Jul 28, 2017 |
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Jul 28, 2017 13:03
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Dr. Gitmo Moneyson posted:Is the meat grinder for the KitchenAid Pro 600 any good? Looking at it on Amazon, it says it's made of plastic, which makes me weary. I only use it a few times a year, but it works just fine, and is none the worse for wear with that kind of usage, anyway.
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Jul 28, 2017 14:10
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Dr. Gitmo Moneyson posted:Is the meat grinder for the KitchenAid Pro 600 any good? Looking at it on Amazon, it says it's made of plastic, which makes me weary. Some plastics these days are stronger than cast aluminium, so don't let that put you off unless you know what sort of plastic they are using.
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Jul 28, 2017 14:41
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Dr. Gitmo Moneyson posted:Is the meat grinder for the KitchenAid Pro 600 any good? Looking at it on Amazon, it says it's made of plastic, which makes me weary. theres's a better stainless steel one if you'll be using it a lot more for an extra 40 or so iirc. smokehouse chef?
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Jul 28, 2017 14:47
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Submarine Sandpaper posted:theres's a better stainless steel one if you'll be using it a lot more for an extra 40 or so iirc. Yeah, I can vouch for that one.
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Jul 28, 2017 19:13
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All this wok talk made me decide it's time to get a jet burner. Does the Bayou SP1's valve let you make a little tiny flame in case 185,000 btu is too strong?
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Jul 31, 2017 07:52
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