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The Midniter posted:If you don't get rid of the initial too-heavy layer of "seasoning", it is going to eventually flake off by itself, leaving bare iron underneath, and in an uneven fashion. Even if you go the route of "just use it" to season it, I'd still recommend scrubbing it bare before you start cooking with it. Scrubbing it with soap and hot water?
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Aug 3, 2017 18:05
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Mr. Wiggles posted:I have a bunch of pans and such but truth be told 98% of the time I just grab my family heirloom 10 inch cast iron and cook with it. I don't even take it off the stovetop I use it so much.  And also the case for everyone that I know who has a 10 inch cast iron skillet. Is there a more perfect pan?
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Aug 3, 2017 18:22
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SymmetryrtemmyS posted:
beep boop matfer bourgeat 11 7/8" master race
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Aug 3, 2017 18:26
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How the hell do I come up with recipes wholesale? Most of my original recipes boil down to Mash Ingredient A Into Recipe B.
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Aug 3, 2017 18:38
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Took the pan out of the oven, cooled it. Scrubbed it with dry coarse salt, rinsed, dried thorhoughly. Reapplied some pure vegetable oil I found until it looked 'wet' and put it back in the oven for 1 hour at 450* I probably ruined this pan.
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Aug 3, 2017 18:47
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GrAviTy84 posted:beep boop matfer bourgeat 11 7/8" master race
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Aug 3, 2017 18:49
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Uncle w Benefits posted:Took the pan out of the oven, cooled it. Scrubbed it with dry coarse salt, rinsed, dried thorhoughly. Reapplied some pure vegetable oil I found until it looked 'wet' and put it back in the oven for 1 hour at 450* You didn't ruin it. It's cast iron, there's no such thing. When it's back out of the oven take a pic and post it here. We'll help you, buddy.
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Aug 3, 2017 18:51
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I'm overthinking it and turning a simple, basic cooking tool into a delicate and high-tech kitchen aid.
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Aug 3, 2017 18:56
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Uncle w Benefits posted:Took the pan out of the oven, cooled it. Scrubbed it with dry coarse salt, rinsed, dried thorhoughly. Reapplied some pure vegetable oil I found until it looked 'wet' and put it back in the oven for 1 hour at 450* Clean pan (my seasoning was half done so I striped old seasoning in oven's clean cycle), rinse thoroughly. Warm up pan at 350 for a few minutes (dries and helps next step). Take pan out and rub oil all over. Wipe oil off of the pan with paper towel . Put back in oven upside down, 10min while you set oven for 450 (or 420?) Take pan out, wipe oil off again with paper towel. Put pan in 450 (or 420?) oven for 1 hour. Turn off oven after 1 hour, don't open, let pan cool inside.
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Aug 3, 2017 18:59
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Here it is. This is after a single treatment of pure vegetable oil and 50 minutes in the oven at 350 degrees. I wonder if the yellow residue is perhaps some unpolymerized fat that I need to scrape off after it cools
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Aug 3, 2017 19:42
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Yellow dust and any other stuff that comes off easily is just your pan's way of playing survival of the fittest with its seasoning. Well seasoned oil stays, weak puny oil scrapes off or flakes off. You're doing fine! Just cook with it a lot and everything will course-correct on its own.
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Aug 3, 2017 19:56
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is it sticky? that's all you need to worry about really.
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Aug 3, 2017 19:57
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Uncle w Benefits posted:Here it is. This is after a single treatment of pure vegetable oil and 50 minutes in the oven at 350 degrees. I wonder if the yellow residue is perhaps some unpolymerized fat that I need to scrape off after it cools Looks like it went on a bit thick, but I could be wrong. Does it feel tacky or sticky at all? If you just cook with it, all will be well. I bought a 6'' skillet from the thrift store recently, scrubbed it with steel wool, and just started using it, and it's working just fine. The seasoning is what I would call terrible, but that'll fix itself.
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Aug 3, 2017 19:58
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rgocs posted:Already bought one of these, but going to have to wait to actually get it. Did you seasoned yours with the potato skin method? How does the exterior get seasoned? I have a jet burner I use for wok cooking so I just coated it with canola oil using a paper towel and heated the ever living poo poo out of it and rubbed it all over with that paper towel while hot. the latter part, in hindsight, was quite dangerous because 128k BTU heats carbon steel very much to oil flash point. 
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Aug 3, 2017 20:10
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GrAviTy84 posted:I have a jet burner I use for wok cooking so I just coated it with canola oil using a paper towel and heated the ever living poo poo out of it and rubbed it all over with that paper towel while hot. the latter part, in hindsight, was quite dangerous because 128k BTU heats carbon steel very much to oil flash point. Regarding this pan, how do you use it? Do you still use a non-stick for eggs? Is this pan for searing or what exactly?
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Aug 3, 2017 20:15
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nwiniwn posted:Regarding this pan, how do you use it? Do you still use a non-stick for eggs? Is this pan for searing or what exactly? it's a lighter, faster heating cast iron pan with a less annoying handle. Ive done eggs in it no problem. https://www.youtube.com/watch?v=bRLwZQHpeZQ
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Aug 3, 2017 20:19
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i've been meaning to get one since i find my 12" lodge too heavy and awkward for most uses
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Aug 3, 2017 20:29
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Uncle w Benefits posted:Can this iron skillet effectively replace a plain stainless steel frying pan? I can brown beef, make risotto, etc in it, correct? It wouldn't for me. I did try using nothing but cast iron for several years and it was doable but now I use it mostly for high temperature cooking and making cornbread. If feeling nostalgic and unhealthy I'll fry bacon and poach eggs in the fat. I gave up my Dutch ovens and crockware for an Instantpot and never looked back. Stainless is nice because it takes so much abuse and acidic sauces don't bother it. Teflon is nice because you can cook an egg or fish without being overly worried about sticking and cleanup is a breeze. The downside of teflon is they are cheaply constructed and disposable. If I were starting over from scratch I would buy a 10" or 12" cast iron skillet, a 12" stainless skillet, an Instantpot and then some nice thick bottomed pots. I can't make any recommendations on brands because I bought willy-nilly but my 2 favorite pots are Martha Stewart of all things. I also have some really nice Wearever that is a close second, not sure if they are still making nice stuff.
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Aug 3, 2017 20:50
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Is a carbon steel pan worth picking up if I have an electric stove? I currently have a mix of tri-ply, nonstick, and cast iron, so I guess I'm not dying for a new pan (but new poo poo is always nice  ).
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Aug 3, 2017 21:06
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wormil posted:It wouldn't for me. I did try using nothing but cast iron for several years and it was doable but now I use it mostly for high temperature cooking and making cornbread. If feeling nostalgic and unhealthy I'll fry bacon and poach eggs in the fat. I gave up my Dutch ovens and crockware for an Instantpot and never looked back. Stainless is nice because it takes so much abuse and acidic sauces don't bother it. Teflon is nice because you can cook an egg or fish without being overly worried about sticking and cleanup is a breeze. The downside of teflon is they are cheaply constructed and disposable. If I were starting over from scratch I would buy a 10" or 12" cast iron skillet, a 12" stainless skillet, an Instantpot and then some nice thick bottomed pots. I can't make any recommendations on brands because I bought willy-nilly but my 2 favorite pots are Martha Stewart of all things. I also have some really nice Wearever that is a close second, not sure if they are still making nice stuff. What is an instant pot? A pressure cooker?
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Aug 3, 2017 21:11
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Uncle w Benefits posted:What is an instant pot? A pressure cooker? Yes, an electric one. instantpot.com
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Aug 3, 2017 21:45
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Any recommendation for cooking asian swamp eel? Does it taste the same as true eels?
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Aug 3, 2017 21:47
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Jeb! Repetition posted:Any recommendation for cooking asian swamp eel? Does it taste the same as true eels? I have no loving clue, but this might be my favorite question ever in this thread
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Aug 3, 2017 21:53
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eat the eel jeb
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Aug 3, 2017 21:55
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Flash Gordon Ramsay posted:I have no loving clue, but this might be my favorite question ever in this thread
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Aug 3, 2017 22:02
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After all seasoning it came out sticky af. I'll just cook with it and wash, dry, season with a *tiny* amount of oil while it's warm.
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Aug 3, 2017 22:36
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I know I'm going to get completely torn to pieces for this, but why bother seasoning a pan? Don't you just fry a lot of stuff in it and it takes care of itself? I've got a cast iron pan that I've had for a couple of decades, it's never been seasoned, and it's great.
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Aug 3, 2017 22:42
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I'm p confused about seasoning difficulties. You basically just heat the everloving poo poo out of the pan. If you're not sure if it was seasoned right, keep heating it. If you're not sure if it's done seasoning, keep heating it. Put a bit of oil on it, heat it until it stops smoking.
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Aug 3, 2017 22:45
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Scientastic posted:I know I'm going to get completely torn to pieces for this, but why bother seasoning a pan? Don't you just fry a lot of stuff in it and it takes care of itself? I've got a cast iron pan that I've had for a couple of decades, it's never been seasoned, and it's great.
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Aug 3, 2017 22:46
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Uncle w Benefits posted:If I'm interested in getting a few quality pieces of cookware to last '4 lyfe,' could I go wrong with Le Creuset? At $200 for a 12'' iron skillet and $100 for a casserole, I should hope not. Get one good All-clad frying pan, they are a kind of pricey but they last a lifetime and nobody makes a better pan. hakimashou fucked around with this message at 22:51 on Aug 3, 2017 |
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Aug 3, 2017 22:48
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Squashy Nipples posted:Buy cheapass mineral oil at your local drugstore. Real stupid question, but is all mineral oil food safe? I thought you had to get specific kind of cutting boards?
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Aug 3, 2017 22:48
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CzarChasm posted:Real stupid question, but is all mineral oil food safe? I thought you had to get specific kind of cutting boards? It's perfectly food safe, you don't want to swallow a bunch of it because it's a laxative which is why the pharmacy carries it. The amount left as residue on a cutting board won't have a laxative effect.
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Aug 3, 2017 23:07
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Just had an interesting conversation with my fiance as I was making burgers on the grill tonight. It was pre-ground beef she bought at the store a few days ago, which I had frozen and just unthawed today, so I figured I should definitely cook them all the way through to at least 165. Ever since I've had an interest in cooking, I've read and heard that unless you grind the meat yourself or know it was ground that day, you cook the poo poo out of the meat. She had another take. All her family has ever bought is ground beef or pre-made unfrozen patties, and they always just cooked them medium rare or medium, and figure that's the norm. This of course, didn't come up, until the burger were already at 155 and she was wondering why I was still cooking them. So-has she just been lucky her whole life or am I wrong in what I've been taught?
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Aug 4, 2017 00:15
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You're technically correct but her experience is more the norm. Imo compromise by doing smash burgs with store bought and in return you stop making meat pucks.
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Aug 4, 2017 00:36
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CzarChasm posted:Real stupid question, but is all mineral oil food safe? I thought you had to get specific kind of cutting boards? NOT ALL MINERAL OIL IS FOOD SAFE!! This might be obvious to most of you, but let me just put a warning out there. Mineral oil is a liquid by-product of refining crude oil to make gasoline and other petroleum products. In order for it to be food safe, it needs to be HIGHLY refined, and sold as such. Do not use mineral oil intended for lubrication, heating oil, horticultural use, candle-making, or other industrial processes on any surface intended for food contact. However, feel free to use any food, medical, or even veterinary grade mineral oil on your cutting board. All of those are fine! They were just talking about it in the Crappy Construction thread, actually. NancyPants posted:Wood is thirsty. I played with that 3oz bottle of board oil that my husband insisted on until I decided it was a scam and just mineral oil anyway. That's why I have a gallon jug of LIVESTOCK LAXATIVE in my cabinet but damned if I don't have a smooth, level block. Suspect Bucket fucked around with this message at 01:47 on Aug 4, 2017 |
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Aug 4, 2017 01:33
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I guess as long as we're sort of talking about the topic, I think maybe it might be time for a new cutting board. Suggestions? Wood ones look fancy but if I have to feed them a bunch of oil maybe it'd be easier just to get one of those plastic or foam ones that they sell at the restaurant supply store? Has anyone ever bought an Epicurean brand cutting board? Those look pretty cheap and small, which is nice. Some day I probably want to buy a bigass pretty board but right now I'm sharing a small apartment with a few other people so it would be nice to have a relatively small, hardy board I could leave sitting out without taking up too much space.
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Aug 4, 2017 02:29
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nwiniwn posted:Just had an interesting conversation with my fiance as I was making burgers on the grill tonight. It was pre-ground beef she bought at the store a few days ago, which I had frozen and just unthawed today, so I figured I should definitely cook them all the way through to at least 165. Ever since I've had an interest in cooking, I've read and heard that unless you grind the meat yourself or know it was ground that day, you cook the poo poo out of the meat. Rare hamburger is amazing, just be choosy about where it comes from. Like...don't go to Walmart and get one of those tubes o'meat and then eat it rare and don't serve rare hamburger to little kids, people with weakened immune systems, or the elderly unless they're stubborn like my grandpa who liked his hamburger raw.
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Aug 4, 2017 02:56
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I'm sous viding chicken legs and want to finish them on the grill the next day to crisp the skin up a bit. Should I bring them to room temperature before grilling or put them on cold? Anything else to know?
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Aug 4, 2017 03:04
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I def felt like the clerk was looking at me funny when I bought a family size case of Kraft mac n cheese and a bottle of "laxative" mineral oil, but my board is looking amazing after just one coat. Its usable on both sides, so I oiled both surfaces and the sides. I've got it resting on top of another cutting board, to keep the oil off the counter as best I can. I figure I'll apply another coat tomorrow morning and it should be good to use? I'd originally wanted Walnut, but: A. Walnut is way more experience than Teak b. The teak is sustainably farmed, which is nice C. The main company making walnut boards from what I could see, John Woos??, has some bad reviews mentioning splitting, glue overflowing between pieces, and generally poor quality for the price. 
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Aug 4, 2017 03:31
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That's real pretty
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Aug 4, 2017 03:37
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