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I love roasting chicken in the oven with my well-seasoned cast iron pans. Is there any way to keep them from smoking like crazy? Even with windows open and fans running, it's a bit of a pain to my place from filling with smoke.
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Dec 8, 2012 22:42
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| # ? May 5, 2024 19:02 |
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Clean your oven. edit: oh man, that's kind of mean. Whenever I'd move into an apartment, I never really thought about an oven being clean or dirty. Some apartments just seemed "smokier". Then I realized I was dumb and had to clean my ovens. It sucks doing it, but when you're done you'll be inhaling less carcinogens. And you won't set off your smoke alarm nearly as much.
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Dec 9, 2012 02:16
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The oven itself is clean. I can have it humming along at 500 degrees for an hour without a whiff of smoke. Throw a cast iron pan in there and the pan smokes uncontrollably. I know this is basically the seasoning burning the gently caress off (it doesn't happen on the gas stovetop), but I'm wondering if there's a way around it, because some recipes call for super-high oven temps and cast iron pans.
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Dec 9, 2012 07:24
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All my cast iron smokes above 400. It's just something you have to live with.
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Dec 9, 2012 08:45
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Another project! Found a rusty and grody plättlagg in my folks' basement. Probably belonged to some ancient aunt or maybe a grandma. Two rounds of oven cleaner and steel wool, now doing the first rounds of flax seed oil and baking.  This is a plättlagg. It laggs plättar.
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Jan 4, 2013 23:54
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axolotl farmer posted:
Nice! Looks very crude, like it was hand crafted by an blacksmith. Skepphult still make really good cast iron pieces and the often have handles made of a tube with vents that prevents the handle from getting too hot to handle.
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Jan 5, 2013 00:09
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That's just a pic from a GIS for all the poor people who never knew the joy of plättar och sylt.
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Jan 5, 2013 09:29
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Can you get cast iron cooking poo poo now that isn't enameled/"pre-seasoned"? I feel like that is just done to cover up cheapness, but I don't know anything about cast iron other than it's super hip to have and is apparently a good cooking surface. I am a believer in the idea that a "well-seasoned" piece of cast iron isn't going to be the magic bullet that makes your cooking tolerable if it is lovely, but now that my cousin (who is a really awful cook - she moved to California and stopped cooking with "fats" and doesn't cook with more than 3 - 5 ingredients per dish because it gets away from the "wholesome roots" of whatever) has "claimed" the cast iron cooking poo poo that my grandma has, I kind of want it. Please enlighten me on the subject, GWS.
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Jan 7, 2013 01:37
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Devoyniche posted:Can you get cast iron cooking poo poo now that isn't enameled/"pre-seasoned"? I feel like that is just done to cover up cheapness, but I don't know anything about cast iron other than it's super hip to have and is apparently a good cooking surface. I am a believer in the idea that a "well-seasoned" piece of cast iron isn't going to be the magic bullet that makes your cooking tolerable if it is lovely, but now that my cousin (who is a really awful cook - she moved to California and stopped cooking with "fats" and doesn't cook with more than 3 - 5 ingredients per dish because it gets away from the "wholesome roots" of whatever) has "claimed" the cast iron cooking poo poo that my grandma has, I kind of want it. There is very little difference between cheap and expensive cast iron, and in fact I have never even seen expensive cast iron that wasn't antique or enameled (Staub or Le Creuset). If you don't want enameled cast iron then get Lodge, which is superb and very inexpensive. Lodge pans come pre-seasoned, but this isn't a big deal, and certainly isn't a way to cover up cheapness or manufacturing flaws - my understanding is that it's mostly to keep the pans from rusting during shipment or in the store. Pre-seasoning is not really a factor for or against buying a piece of iron cookware. You could also try De Buyer Mineral pans, or the Lodge carbon steel line - they are lighter than cast iron but have most of its good qualities. The De Buyer Mineral line isn't pre-seasoned at all.
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Jan 7, 2013 03:12
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Getting pre-seasoned cast iron is perfectly fine. However, if you absolutely must have unseasoned cast iron, you can buy it at survival/military surplus stores Personally I'd just go with the pre-seasoned over unseasoned. It'll save you from an entire day of having smoke in your kitchen Also, curious what your cousin wants to so with cast iron if she doesn't intend to cook with fats. Maybe if you wait a couple months for her to get sick of burning food sticking to the pans she'll offer them to you Steve Yun fucked around with this message at 05:56 on Jan 7, 2013 |
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Jan 7, 2013 04:20
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The cousin sounds like the type of person that would leave the pan in the sink or wash with soap and water.
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Jan 7, 2013 04:51
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Soap's fine every now and then as long as its quick. I use a little soap every half dozen or so times when I wash it. I also cook wine sauces in cast iron every now and then. It's not like the Wicked Witch of the West and water. Devoyniche, is your cousin on the paleo diet? Steve Yun fucked around with this message at 05:57 on Jan 7, 2013 |
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Jan 7, 2013 05:55
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axolotl farmer posted:That's just a pic from a GIS for all the poor people who never knew the joy of plättar och sylt. And all you need is an ordinary cast iron pan and make one big plätt instead if you don't have one of those, in finland that's what we call plättar anyway, the swedish kind are called småplättar. Lätt som plätt.
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Jan 7, 2013 12:41
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Steve Yun posted:Devoyniche, is your cousin on the paleo diet? Anybody doing paleo is not avoiding cooking with fat. Sounds more like some Pritikin thing.
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Jan 7, 2013 12:49
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I'm surprised that I haven't seen any mention of Coca-Cola in this thread. I've always used coke to recondition pans that I've picked up at thrift stores and such. rusty pans, sticky residue, unidentifiable crusties, just buy a couple 2-liters of coke and soak that beast overnight. Wash with soap the next day and cook much bacon.
mbottoms fucked around with this message at 20:46 on Jan 7, 2013 |
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Jan 7, 2013 18:36
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Coke has roughly the same acidity as vinegar, so that makes sense Edit: will undoubtedly smell better anyways Steve Yun fucked around with this message at 19:47 on Jan 7, 2013 |
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Jan 7, 2013 19:06
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I prefer the smell of vinegar
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Jan 8, 2013 07:59
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 I got a new cast iron with this tacky glue-like residue on the bottom. I've tried to get rid of it with soap and water, oil, rubbing alcohol, and plenty of time with the steel wool, but I'm still left with this darkened area (you can't see it in the picture, but it's also shiny.) The area feels normal to the touch otherwise. Is it worth continuing to pursue, or am I just looking at a blemish in the iron itself?
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Jan 13, 2013 23:16
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If steel wool won't take it off, don't worry about it
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Jan 13, 2013 23:25
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Steve Yun posted:All my cast iron smokes above 400. It's just something you have to live with. I don't think this is necessarily something that has to happen. I'm pretty sure it depends on what kind of/how much lipids are used during the seasoning.
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Jan 14, 2013 00:10
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I got a Lodge frying pan around 18months ago, seasoned it half-heartedly with Peanut oil and barely used it. During the weekend I stripped it down and followed the OP with Flaxseed and did 9 treatments. Today I used it for the first time to cook some bacon. Bacon cooked perfectly but the bacon juices browned on the pan and stuck. Washed it with hot water and a plastic brush, it needed a reasonable amount of force to remove the caramelised bacon stuff. The pan now has patches of matte where before cooking it was a shiny black all over. Did I just somehow ruin the seasoning? twoot fucked around with this message at 22:40 on Jan 14, 2013 |
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Jan 14, 2013 22:38
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Nah just keep cooking on it with oil. Every time you cook with it, the shininess comes off. Rub it down with a little oil after cooking (just a little) if you want it to stay shiny. To be nonstick, it needs a few weeks of regular use.
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Jan 14, 2013 23:09
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I hope you saved that bacon grease. I find a rasher of bacon nets me about a cup of grease, and that's great for cooking with and greasing up the pan with afterward. I keep it in a small mason jar.
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Jan 21, 2013 22:29
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I just bought a le creuset 5.5L dutch oven and cast iron skillet. I'm good to go, right?
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Jan 30, 2013 16:26
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Booties posted:I just bought a le creuset 5.5L dutch oven and cast iron skillet. I'm good to go, right? The Le Creuset won't need seasoning at all. What kind of skillet?
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Jan 30, 2013 16:42
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Gilgameshback posted:The Le Creuset won't need seasoning at all. What kind of skillet? That's good to know. I got the basic enameled skillet with pourers on each side.
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Jan 30, 2013 16:45
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ashgromnies posted:I always just cook bacon, empty out some of the grease if needed, and bake at 450 for an hour or so. Turn on a fan. Don't forget 'disconnect smoke alarms' if you have a dog and don't want it to go ape poo poo running around the house when they start to beep.
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Jan 31, 2013 21:26
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twoot posted:I got a Lodge frying pan around 18months ago, seasoned it half-heartedly with Peanut oil and barely used it. During the weekend I stripped it down and followed the OP with Flaxseed and did 9 treatments. Today I used it for the first time to cook some bacon. Bacon cooked perfectly but the bacon juices browned on the pan and stuck. Washed it with hot water and a plastic brush, it needed a reasonable amount of force to remove the caramelised bacon stuff. You cooked bacon.. and there was built up bacon protein burnt to your pan? Turn down the heat buddy. Unless you're using the microwave, bacon takes some time to cook properly.
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Feb 1, 2013 16:02
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FetusSlapper posted:You cooked bacon.. and there was built up bacon protein burnt to your pan? Turn down the heat buddy. Unless you're using the microwave, bacon takes some time to cook properly. Nothing burned because I cook my bacon very carefully. It was a wet-cure bacon though.
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Feb 3, 2013 13:39
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twoot posted:Nothing burned because I cook my bacon very carefully. It was a wet-cure bacon though. "9 treatments" of flaxseed oil seasoning, and then you cooked bacon.. and it was hard to clean up. At some point something went wrong.
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Feb 3, 2013 19:02
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FetusSlapper posted:"9 treatments" of flaxseed oil seasoning, and then you cooked bacon.. and it was hard to clean up. At some point something went wrong. The pan is fine now at least. I've used it a dozen times and each time the non-stick is getting better.
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Feb 3, 2013 19:41
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Listen guys, the only way you can solve this is with a cook-off. I want to see the entire kitchen soaked with a mixture of blood, lard, and linseed oil. It should look like a Nine Inch Nails video if you're doing it right.
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Feb 4, 2013 03:38
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Do you guys find that the pan loses nonstick properties if you're cooking something starchy? I made pancakes and an omelette over the weekend, and later pancakes and the omelette stuck a little bit to the center. I lubed the pan up with bacon grease before the pancakes and again before the eggs.
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Feb 4, 2013 15:57
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I have that problem when I cook potatoes, too.
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Feb 4, 2013 21:57
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As a vegan, "cook a bunch of bacon on it" is not a viable way for me to season a cast iron pan so this method proved invaluable. I just finished the 6th cycle of flaxseed and am pretty happy with how it turned out.
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Feb 10, 2013 23:09
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Wachepti posted:As a vegan, "cook a bunch of bacon on it" is not a viable way for me to season a cast iron pan so this method proved invaluable. I just finished the 6th cycle of flaxseed and am pretty happy with how it turned out.
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Feb 11, 2013 06:50
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I've tried seasoning with peanut oil and vegetables in the past and I never got the sort of heavenly nonstick surface that everyone raves about so I decided to invest the time to do it "right." I sauteed some spinach and garlic in it this afternoon for the first time and it was amazing how much of an improvement it was over the half-assed seasoning I had before.
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Feb 11, 2013 23:41
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I've become a believer in using crisco. I've reseasoned two pans recently, and it works way better than anything else I've tried. I warm the pan up a little, then put some crisco on a side towel and rub the pan down. If the pan is warm enough, this will put a very thin layer on it. I think this is where most people gently caress up. You want enough fat on there to give it a sheen but no more. Basically, put the least amount on that you can. Then I baked it at 350 for a couple of hours. It came out looking great and is performing flawlessly. I could do extra coats if I wanted, but just one coat is performing wonderfully.
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Feb 12, 2013 21:46
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Flash Gordon Ramsay posted:I've become a believer in using crisco. I've reseasoned two pans recently, and it works way better than anything else I've tried. I warm the pan up a little, then put some crisco on a side towel and rub the pan down. If the pan is warm enough, this will put a very thin layer on it. I think this is where most people gently caress up. You want enough fat on there to give it a sheen but no more. Basically, put the least amount on that you can. Then I baked it at 350 for a couple of hours. It came out looking great and is performing flawlessly. I could do extra coats if I wanted, but just one coat is performing wonderfully. I'm in the middle of doing this to one of my cast irons, after I hosed up an attempt canola seasoning. It's currently cooling down, and I'm hoping it comes out like I expected. I'm afraid it was a little uneven in places though. We'll see how it comes out.
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Feb 26, 2013 06:36
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The coating will be uneven for the first few layers, don't worry.
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Feb 26, 2013 14:13
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