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Every time that's posted, why don't people just scratch the poo poo out of a cooking top? That's what it's for, almost always a rental, and it's not as if you are keying it.
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Jan 19, 2015 14:47
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Dude's just an amazing tenant if he'd do that because of some scratches.
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Jan 19, 2015 23:24
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Drifter posted:edit: depending on the pans, you may need to strip the factory season off. Factory seasoning can be stripped with warm soapy water and a bristle brush, otherwise you need to bust out steel wool or sandpaper or electrolysis.
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Jan 23, 2015 16:07
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Ra-amun posted:So is good seasoning important for cooking shakshuka in cast iron? Every cookbook and image online usually showcases it cooked in cast iron pans. I, on the other hand, can't simmer anything for too long in my pan without it ending up tasting metallic and ruining the dish. I can fry potatoes and scramble eggs just fine, its just anything involving decent amounts of liquids tastes like an iron supplement before its even done cooking. I also don't really take care of my pans as well, I'll just use paper towel and some water to wipe things out. A bit of salt if that fails, then a thin layer of oil brought up to smoking on occasion. Mine only goes white/grayish if I have the burner on high and have preheated my pan for steaks in the oven, going gray from just drying off is probably not good.
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Mar 23, 2015 17:43
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Just use it, it's a new pan. The stickiness will go away after you build more seasoning (the extra oil won't stick!) There's no reason to use a moist cloth wiping out the oil, I use a paper towel to spread the oil in my pan before an oven nap.
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Apr 28, 2015 18:01
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Eh I'd just start with a new pan. You could roast or use it on the grill
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Aug 16, 2015 01:03
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It'd be better? You should either use flax or a neutral oil though.
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Sep 8, 2015 14:02
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My best seasoned pan has had grease fire on top of a too hot camp fire and came out better for it. You'd kill your seasoning either purposefully or by being super negligent and letting it heat up to 800+ degrees for a good period of time on the burner.
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Nov 6, 2015 21:18
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The Goatfather posted:800+ is entirely reasonable for a pittsburgh style steak and not negligent at all
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Nov 7, 2015 14:49
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but thats like 10 mins on the heat
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Imo iron for the bear flavor.
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Nov 16, 2015 22:12
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CrosspostinMr. Wookums posted:So the new lodge griddle. It's slanted which explains the ribbing. Only realized that after looking at the pics.
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Jan 29, 2016 02:03
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efb flax is good too, but you'll probably find them in the foo-foo italian section where the balsamic is at as well (referencing Giant eagle). Other than the initial seasoning, the type of oil doesn't really matter and imo the initial is only important to give you marginally more leeway to not gently caress it up in the first week.
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Jan 30, 2016 01:50
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Food grade flax does not need to be refrigerated, linseed does.
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Jan 31, 2016 00:58
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I'm not sure how well that large of a hunk of iron would cool, but no, the milling would just be potentially smoother than a sand or other mold. You'd also be able to get a few more pans out of 8 cubic feet.
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Feb 4, 2016 21:31
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You can also get some shortening, a paper towel and season it on the stovepipe.
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Jun 20, 2016 17:44
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bread is better raw as 500-550 degree ovens are not friendly to enamel. Enamel is better for your stews, get both. The lodge combo cooker is a godsend for bread.
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Sep 1, 2016 17:43
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read the reviews, it will rust
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Sep 14, 2016 16:53
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that's just like stovetop vs oven mannn
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Sep 19, 2016 18:59
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Depends on what you use it for. Lot of bread making? The Le Crueset will be worth it. Just braises? doesn't matter. Their enamel is generally better quality as well as the lid handles.
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Dec 8, 2016 17:45
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I think the camera just didn't capture red.
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Dec 15, 2016 17:02
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a 12" portable burner is pretty drat big. Maybe https://www.amazon.com/dp/B01A1H33FA/ref=psdc_13397451_t2_B00DP6BJE2
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Jan 12, 2017 20:49
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you want it cooler near the top
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Apr 9, 2017 02:37
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Use lye if you wanna chemical it up.
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May 17, 2017 15:02
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If it's like my glass top you're getting seasoning on the bottom of the pan from incidental oil splatter. Lol rubber mallet on cast iron.
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Oct 1, 2017 12:36
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do you need to grease up the silicone molds like metal?
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May 9, 2018 20:00
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chastity belt, be sure to season the lock
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May 10, 2018 17:57
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generally they're sized for 2 stove burners so 6-8 pancakes
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Jun 19, 2018 21:55
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Bob Morales posted:Do you make pancakes for ants waffles tbh
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Jun 27, 2018 22:51
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7.5 is loving big for cooking alone & depressed tho
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Nov 9, 2018 21:12
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Cast iron and induction is sorta a hard thing for constant searing in my experience and I've had similar results. When you get the cast iron up to > 600 degrees or w/e, which you were with the initial steaks, induction hobs turn off. The cast iron holds the heat well enough that the hob just won't turn back on. Heat doesn't go through cast iron very well so it could have been insulated, just likely not by the fond. I've been semi-successful avoiding this issue by using a poo poo-ton of oil.
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Nov 14, 2018 19:02
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I think people are too worried about it. Sometimes it'll just look spotty after a food. Keep it going unless it rusts imho. The goon with the non cleaning roommate it's no different then leaving poo poo in any pan really.
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Oct 21, 2020 23:45
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What's your method? Get some oil on the pan, cold is fine, then try like hell to scrub it out. Oven it at 500 for an hour. Repeat that a few times. You could also just do crisco on the stovetop instead of getting fancy with oils and repeatedly crisco > wipe it the hell out > burner to smoke > cool > repeat
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Oct 22, 2020 23:42
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Sure it's rust? Could be food bits like you'd see in the spoon zone. I'd try and sear more things in it to get that splatter and poo poo.
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Dec 5, 2020 14:14
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Are you getting smoke? Serious eats may have you using thr wrong oil for just 220c, their site makes my eyes bleed now. Shortening would probably work well.
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Apr 4, 2023 16:30
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You probably need more heat before dropping the eggs.
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Nov 13, 2023 15:50
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You can eventually get enough practice where that may not even happen. You're likely turning the chorizo early
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Nov 14, 2023 17:30
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