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When asked what I wanted for Christmas, I mentioned a bigger cast iron, because my 10" is not big enough for steaks after sous vide. I did not comprehend how big 15" really was. I can sear the whole fuckin' world with this thing.
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Dec 23, 2016 05:49
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| # ¿ Jun 2, 2024 11:27 |
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 Finally got to use my 15 inch lodge. One bag of chips, 6 cups of cheese, ground beef, onions, beans, and jalapeños makes for a shitload of nachos.
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Dec 27, 2016 04:52
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Crazyeyes posted:A 15" lodge is massive. It's ridiculous, but I only had a 10" before and searing steaks after sous vide was a pain. I only wish my stove could actually heat this whole thing
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Dec 27, 2016 05:22
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I've been trying to strip and reseason an old Dutch oven this weekend and now I hate myself and cast irons and America and cooking oil. Shits all uneven and streaking and gross and dumb.
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Jan 2, 2017 05:21
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my turn in the barrel posted:How did you strip it? Two rounds of Easy Off in a trash bag and steel scrubbers, followed by a rub of vinegar Canola oil 400° F for 30 minutes, then turning off the oven and letting sit for a couple hours My guess is it needs more stripping on top of whatever else I'm doing wrong, but it doesn't seem worth the trouble when I could just buy a lodge for like thirty bucks Edit: I mean c'mon 
Friend fucked around with this message at 07:17 on Jan 2, 2017 |
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Jan 2, 2017 07:12
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Cooked shakshuka the other night. RIP my seasoning. Every time I wipe it with a paper towel, more black flakes come off 
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Feb 11, 2017 18:44
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| # ¿ Jun 2, 2024 11:27 |
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I have found it is way easier to clean the inside, but oil dripping down the side while cooking might get "seasoned" on and I don't know how hard it is to clean off because I haven't bothered. I'd be nervous about trying to get it super hot for sous vide searing or whatever, but otherwise I think it's an improvement
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Oct 22, 2019 22:14
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