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So. Pizza. Thinking of getting a cast iron griddle, pre-heating on burners, and then stretching out a rectangular dough on top to char the bottom. Then putting under the broiler to melt and crisp the top. The down side: rectangular pizza.
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Dec 20, 2014 14:05
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| # ? May 6, 2024 15:27 |
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There's a Pizza thread around with more info than you could possibly want. I use the back of my skillet as a pizza stone and it works great. Just chuck your cooking surface in the oven on max temp and use a cookie sheet (or peel if you're fancy) to insert and remove the pizza once it's hot.
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Dec 20, 2014 15:02
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ascendance posted:The Thomas Keller recipe is a slow poach - the lobster is soaked in a lower temp butter so it just soaks in all that butter like a sponge. I'm going to try this... sounds amazing... But see i use live lobster do i boil them 1st to kill it or just whack it over the head. Don't think its nice to use lower temp butter to cook them lol sounds cruel.
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Dec 20, 2014 16:30
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Bifurcate they head. http://www.cooking-lobster.com/cooking-lobster/lobster-killing.html
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Dec 20, 2014 16:33
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shankerz posted:I'm going to try this... sounds amazing... But see i use live lobster do i boil them 1st to kill it or just whack it over the head. Don't think its nice to use lower temp butter to cook them lol sounds cruel.
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Dec 20, 2014 17:27
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ascendance posted:So. Pizza. For you: Safety Dance posted:Butter in a skillet. Medium heat. Wilt ya some spinach. Meanwhile, chop garlic. The important part is that you get the skillet hot while you assemble the pizza to crisp the dough a bit.
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Dec 20, 2014 18:28
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Made my pizza on the griddle. The griddle was nice and hot, because it was new, and I wanted to season it. It turned out looking very nice, but it was thick crust. I should have rolled it out so I could have gotten a nice, thin crust.
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Dec 21, 2014 00:53
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Safety Dance posted:For you: FYI, done this a few times and it gets rave reviews every time... Wish I had the stuff to make it right now, actually.
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Dec 22, 2014 05:21
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Could it take a little tomato sauce or will that make it soggy?
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Dec 22, 2014 08:45
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 Groggy morning. Time for something almost but not quite entirely unlike crêpes.
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Dec 23, 2014 16:36
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So, I had my family over for brunch Christmas morning per usual. My dish is always from scratch biscuits and sausage gravy. I accepted a glad offering of help cleaning up, then had a dinner at the in-laws that night and worked all day yesterday. This morning, I woke up to find my cast iron pan sitting on the counter thoroughly scrubbed, with a silvery / red bottom... :| sometimes "help" costs more than it's worth. Have my afternoon planned for me tomorrow.
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Dec 28, 2014 02:29
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My cast iron pans never leaves my sight without a re-usable plastic tag I made up being re-applied that says "SUSPECT'S CAST IRON. DO NOT WASH WITHOUT INSTRUCTION. KEEP DRY." And then fierce little skulls glaring at you menacingly. I take it off when I cook. It has saved my seasoning twice now from overzealous scrubbing. I need to get metal ones stamped, then I can leave them on all the time.
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Dec 28, 2014 03:29
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spankmeister posted:Could it take a little tomato sauce or will that make it soggy? Totally. Go nuts, home skillet. Suspect Bucket posted:My cast iron pans never leaves my sight without a re-usable plastic tag I made up being re-applied that says "SUSPECT'S CAST IRON. DO NOT WASH WITHOUT INSTRUCTION. KEEP DRY." And then fierce little skulls glaring at you menacingly. I take it off when I cook. It has saved my seasoning twice now from overzealous scrubbing. Just get that engraved into the handle. Fill it with some high temperature paint to make it noticeable.
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Dec 28, 2014 07:23
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Safety Dance posted:Just get that engraved into the handle. Fill it with some high temperature paint to make it noticeable. Better still, tattoo or brand a similar message onto every person who enters your home.
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Dec 28, 2014 08:15
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First use of my Dutch oven and the roast had like four of those absorbent pads on the bottom, well somehow I only removed three and tossed it in the hot pan. A good lesson in not to be stupid. Luckily I noticed immediately and it came off pretty easy. The Dutch oven is rough as a Cobb compared to my old skillet.
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Dec 28, 2014 16:46
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babys first cast iron skillet. What should I make first (I'm a pretty competent cook)? Also, the pan says its pre-seasoned but is this the whole story?
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Dec 29, 2014 05:08
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If it's a Lodge, then yes it's pre-seasoned with whatever method they use, no it's not the greatest but it works well enough. Just cook with it regularly and you'll be fine. The bonus for me with the pre-seasoning was that it coats the whole thing, so I didn't have to bother seasoning the handle or the underside of the skillet which are the parts that wouldn't get seasoned through regular use. For a first dish: if you've got the cash, stick a filet mignon in that thing; if you're poor like me, do a pork loin. Either way, utilize the best trait cast iron skillets possess: going straight from stovetop to oven. It feels so loving good.
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Dec 29, 2014 07:31
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Quick care question: I have a veteran cast iron that I left unused for about 6 months. It has no major buildup and is fairly clean, but being in storage for so long I wanna clean it. What is the approved "tough clean" for a cast iron?
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Dec 29, 2014 11:26
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Gaj posted:Quick care question: I have a veteran cast iron that I left unused for about 6 months. It has no major buildup and is fairly clean, but being in storage for so long I wanna clean it. What is the approved "tough clean" for a cast iron? Throw in a bunch of Kosher Salt, then push that around as an abrasive agent.
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Dec 29, 2014 13:02
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Gaj posted:Quick care question: I have a veteran cast iron that I left unused for about 6 months. It has no major buildup and is fairly clean, but being in storage for so long I wanna clean it. What is the approved "tough clean" for a cast iron? Wash it with soap and water. Soap won't hurt the seasoning, I promise.
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Dec 29, 2014 14:29
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Bought my mom an enameled cast iron dutch oven for Christmas. "It's too heavy. Take it back." 
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Dec 29, 2014 16:19
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Bob Morales posted:Bought my mom an enameled cast iron dutch oven for Christmas. I got my parents' big Lodge cast iron pan, that they probably used about once before realizing you can't put it in the dishwasher. For Xmas I also got a weird little Mrs. Fields cast iron pan thing that came with a cookie recipe and a cookie mix. You're supposed to make the cookie with it I guess, I've just been using it to make grilled cheese sandwiches.
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Dec 29, 2014 17:28
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gently caress Teflon, I have an 8" skillet and want a feta omelette: gently caress plating, as well 
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Dec 29, 2014 19:42
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I still suck at making eggs in cast iron 
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Dec 29, 2014 19:44
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Butch Cassidy posted:gently caress Teflon, I have an 8" skillet and want a feta omelette: Very nice.. I have a dedicated CI griddle that I use for omelettes, will never use anything else, perfect every single time.
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Dec 29, 2014 19:57
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The thing about cooking eggs in cast iron is using a medium-low temp. High temp = stick to pan.
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Dec 29, 2014 20:26
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I prefer to just use a poo poo-ton of bacon grease so the egg is floating in fat and essentially deep frying with no chance of sticking. Granted, this will shorten your lifespan by 10-15 years when consumed regularly.
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Dec 29, 2014 21:06
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The Midniter posted:I prefer to just use a poo poo-ton of bacon grease so the egg is floating in fat and essentially deep frying with no chance of sticking.
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Dec 29, 2014 21:13
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Baron Fuzzlewhack posted:If it's a Lodge, then yes it's pre-seasoned with whatever method they use, no it's not the greatest but it works well enough. Just cook with it regularly and you'll be fine. The bonus for me with the pre-seasoning was that it coats the whole thing, so I didn't have to bother seasoning the handle or the underside of the skillet which are the parts that wouldn't get seasoned through regular use. What possible reason would you have for wanting to season the underside or the handle?
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Dec 29, 2014 21:42
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drgitlin posted:What possible reason would you have for wanting to season the underside or the handle? Because rust is bad.
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Dec 29, 2014 21:48
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Iron Crowned posted:I got my parents' big Lodge cast iron pan, that they probably used about once before realizing you can't put it in the dishwasher. My wife was given a nearly complete set of late 1800's Johnson Brothers China that belonged to her great great grandmother because everyone else her grandmother asked said "No thanks" because it wasn't dishwasher and microwave safe. "I don't want 100+ year old china because I can't chuck it into the dish washer after I microwave my burrito on it." \  God bless the lazy and/or stupid. E: By nearly complete I mean it has goddamn soup tureens, two of them! WITH LIDS! (Nearly because it lacks some bowls and tea cups;I hope to find replacements eventually.) Indolent Bastard fucked around with this message at 23:56 on Dec 29, 2014 |
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Dec 29, 2014 23:53
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Just used a cast iron Dutch oven for the first time today, for a stew. I noticed I needed a lot less heat in the oven than I normally need, I'd usually ( depending on the stew] use about 150c to 160c but this made my stew boil with the Dutch oven, don't worry I totally noticed in time. What temp's do you guy's use, I ended up using just 100c. I can see using this is going to take a bit of getting used to.
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Dec 30, 2014 18:09
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Just had this come in today as a Christmas present to myself. Cashed in a $50 Amazon card to get it for around $35 after tax, so I'm pretty pleased with it. I'm planning to try and make some chili this week with it. I am a little disappointed that Lodge's enamel cookware is made in China while everything else is made in the USA. I usually don't care, mainly because it's hard to find anything not made in China, but when I can get something made in the USA pretty easily I go with it. I was a little sad to see "Made in China" on the box, especially when all their catalogs and such boast about being made in America. I went back to the Amazon page, and sure enough it's there; everything but their enamel cookware is made in the USA. Still, it's an awesome piece of cookware and I'm stoked about using it. My first chili is (ashamedly) going to be from a mix (got it in a set for Christmas), but after that it'll all be from scratch. 
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Dec 31, 2014 20:42
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QuarkMartial posted:Just had this come in today as a Christmas present to myself. Cashed in a $50 Amazon card to get it for around $35 after tax, so I'm pretty pleased with it. I'm planning to try and make some chili this week with it. I am a little disappointed that Lodge's enamel cookware is made in China while everything else is made in the USA. I usually don't care, mainly because it's hard to find anything not made in China, but when I can get something made in the USA pretty easily I go with it. I was a little sad to see "Made in China" on the box, especially when all their catalogs and such boast about being made in America. I went back to the Amazon page, and sure enough it's there; everything but their enamel cookware is made in the USA. http://www.ebay.com/itm/Vintage-Descoware-4-Qt-French-Oven-Cocotte-Casserole-Pot-Flame-Orange-/311229363982?pt=Cookware&hash=item4876b7370e
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Jan 1, 2015 04:51
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QuarkMartial posted:I was a little sad to see "Made in China" on the box So it sounds like China's manufacturing sector can also make good cast iron products. I have a made in China Lodge Enamelled Dutch Oven here and it's been flawless since the day I got it and I'd forgotten all about it or any of my cast iron's national origin.
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Jan 1, 2015 06:48
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I don't really care a whole bunch, honestly. I just like to support our country (or even local people) when I can. Lodge makes great stuff, I already have two skillets by them that I use all the time and I expect that this dutch oven is going to be great. I'm actually going to christen it with some black eyed peas sometime during the day (they're soaking now). Main thing is that it's a super pretty blue color and looks awesome sitting on my stove 
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Jan 1, 2015 09:32
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I just got a cast iron skillet as a Christmas gift. How the hell do I season it? I live in an apartment building with hyper-sensitive smoke alarms. What should I do to make sure they don't go off when I'm seasoning it? e: I know the typical methods of seasoning cast iron, I'm looking for any tips on keeping the smoke at a manageable level. I'll work on the smoke alarm, though the ones in the units above/below me are just as sensitive as my own. Adrenalist fucked around with this message at 00:46 on Jan 2, 2015 |
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Jan 2, 2015 00:10
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The cast iron skillet is the best pan ever. There is nothing it can't do....almost.
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Jan 2, 2015 00:25
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If they're removable smoke detectors (they're probably not if it's an apartment) I'd just pull them down and keep them in a closet or bedroom until the smoke clears out. Don't forget to put em back up because that would be a pretty stupid way to die. And now get ready for a million people telling you to cook bacon and a few telling you to oil it and toss it in the oven. I'll let them cover the specifics.
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Jan 2, 2015 00:25
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| # ? May 6, 2024 15:27 |
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Inspector 34 posted:And now get ready for a million people telling you to cook bacon and a few telling you to oil it and toss it in the oven. I'll let them cover the specifics. Hedge your bets, and do both. 
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Jan 2, 2015 03:31
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