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squeakyneb posted:What the gently caress is wrong with you? Oven steak? Jesus. Yes, that is a good method for making steak, and so is popping steak onto cast iron the heat of the sun and finishing in the oven so it's not entirely raw (or if you like it that way, go without ovening). I usually cook for 45 seconds on one side, and as soon as I flip it goes into a 500 degree oven for a minute, maybe minute and a half. Hate if you want, but why bother?
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Nov 24, 2013 20:58
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I use a welding glove instead of one of those silly sleeve things. I can keep it on while doing most of my cooking, it can handle temperatures much higher than what we're dealing with, and it's easier to grip with than a cooking mitten. 100% recommend
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Dec 2, 2013 21:03
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Paper With Lines posted:That thing looks like it would own. I've seen greasy spoons use that sort of thing on bacon but I never thought it would be available to mere mortals. Got a brick?
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Feb 14, 2014 13:31
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Boris Galerkin posted:Is "flax oil" from a vegan store the same thing as the "flaxseed oil" that people use to season pans with? If it's edible, yes. If it's not for eating, then it might be linseed oil, which is from the same plant but not food safe.
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Feb 21, 2014 23:22
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That Old Ganon posted:It's funny because I was about to come in and ask about this. The OP has a link to the sciencey bit of seasoning cast iron. Flaxseed oil is your best bet, but it basically boils down to a higher smoke point usually being better. I disagree that you need time on your hands to use cast iron. If you get something stuck on it, you can just scrub at it with whatever tools (power or manual) you need to use to get it off. Otherwise, you can beat the poo poo out of it, and worst case scenario you'll need to reseason (which is really easy).
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Feb 23, 2014 02:04
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Paper With Lines posted:I was doing this for the first few months I had mine just out of convenience but I was afraid it was hurting the seasoning. Can you speak to that? As long as you actually use (and care for) the pan, it'll keep seasoning. If you make steam with it all the time like I do, you might want to reseason pretty frequently.
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Mar 14, 2014 01:01
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Paper With Lines posted:People ITT use steel wool for general cleaning purposes? Doesn't it destroy the seasoning? Chainmail works far better, and you can buy it in convenient glove form. Bonus: it doesn't destroy the seasoning - well, no more than any metal object scraping the surface of your pan, at least.
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Mar 24, 2014 01:24
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Biscuit Joiner posted:Has anyone tried the chainmail scrubbers to clean their cast iron? I've been thinking about trying one. I use a chainmail glove instead. Works wonders.
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Jun 13, 2014 21:44
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Flash Gordon Ramsay posted:I don't think most people here will give you poo poo for premade seasonings. You may find yourself using them less and less as you get more into cooking, or not. Chili powder, too. Other than that, whatever. I use Spike, Cavender's Greek Seasoning, Slap Ya Mama (upgraded from Tony Chachere's), and a couple other seasoning blends on occasion. Just keep in mind that like any preground spice, the potency will fade much faster than buying whole spices and grinding them on the spot.
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Aug 21, 2014 21:26
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Suspect Bucket posted:BEHOLD! I have purchased an old, rusty cast iron pan from the flea market! That is a badass pan. I like the length of the handle - mine are all too short except for the 8'' that I use mainly for frying eggs.
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Sep 28, 2014 05:09
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well spent I think.
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SubponticatePoster posted:It melted a bit off the old lovely one I got for like a buck 15 years ago, the nylon one held up fine. Still I can get a metal spatula for cast iron funtimes. I've used the skillet several times since getting it. Fried some chicken Monday that turned out awesome. One of these days I'll get some genuine lard and do it that way. Preferably on a weekend where I don't have to move for the next several hours. Get a fish turner, preferably an 8" model unless you only cook huge meals. It will change your life.
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Oct 16, 2014 01:28
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spankmeister posted:Yeah cast iron is hella versatile but not everything is a nail to cast iron's hammer. Nothing wrong with a cast iron saucepan. Just stick it in the oven to preheat. I saw on Mind of a Chef, possibly some other show, that cast iron is so excellent at evenly cooking food partially because it radiates a lot of heat. Put your hand over a hot stainless skillet and you might feel some heat, but nothing compared to a hot cast iron. It makes sense to me, given cast iron's cooking properties - can anybody confirm this?
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Dec 17, 2014 12:07
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Safety Dance posted:Cast iron is actually not very excellent at evenly cooking food if you're just heating it over a burner. It doesn't distribute heat very well, so you wind up getting wicked hot spots. I do a very slow preheat on low to medium heat, so I don't suffer hot spots. Once the handle is hot, it's ready to use. The oven would probably be about the same speed, though.
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Dec 17, 2014 22:38
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Butch Cassidy posted:Found a cute little square skillet in need of a minimal cleanup. After I finish making alll of the square bento box omelettes, I will need more ideas. Adorable brownies. I really like Smitten Kitchen's cocoa brownies, especially in cast iron. They're dense, fudgey, and have a candylike top.
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Jan 14, 2015 00:41
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| # ¿ May 12, 2024 17:36 |
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QuarkMartial posted:Do you still line the skillet with foil? No, but I give the pan the cake treatment: a shitton of butter and some flour. It has a more pleasingly crunchy underside that way (which helps it not fall apart) and comes out of the pan super easily. The flour isn't totally necessary, but I use it for the same reason you flour a cake pan.
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Jan 14, 2015 04:35
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