|
I was always told that this would happen if the cast iron was even made aware of the ceramic cooktop's existance.
|
#
¿
Jan 19, 2015 17:52
|
|
|
|
| # ¿ Apr 27, 2024 23:30 |
|
|
feelz good man posted:I just picked this up today for thirty bucks. Aluminum is superior for cooking with in almost every way. Heat distribution, cost, preheat time, no having to season, not being a huge pan sperg, weight, you name it. Ha, you cant fool us with your teeny tabasco. You purchased a perfectly ordinary sized pan for ordinary pan money. I am not jelly at all. AT ALL. Suspect Bucket fucked around with this message at 17:53 on Jan 27, 2015 |
|
#
¿
Jan 27, 2015 11:44
|
|
|
niss posted:Bourdain looks like he's lost a lot of weight since his last tv series I saw him on. Cocaine is a hell of a drug.
|
|
#
¿
Feb 7, 2015 05:10
|
|
|
I was working on my sister's wedding present today, a small mystery cast iron pan I picked up for free from my aunt. It seems to be in okay shape, except for the millimeters of baked on crud. No fire I had access to could remove it. Hand sanding was not doing it, so I busted out the oscillating tool and dremel. And with some careful, dirty work, look what I uncovered.  It's a Small Block Griswold #3. So happy  Took it down to bare metal. It's rinsed, dried, and oiled and ready to season tomorrow. It's gonna be perfect for my sister and her husband for pot pies and cornbread. Suspect Bucket fucked around with this message at 03:28 on Feb 28, 2015 |
|
#
¿
Feb 28, 2015 03:17
|
|
|
Hello darling. Perfect size for pot pie.
|
|
#
¿
Mar 2, 2015 15:30
|
|
|
w00tmonger posted:Want to treat my wife to some sort of pot pie or meaty casserole dish. Anyone got a recommendation for a recipe? I have a 12 inch cast iron skillet Chicken Pot Pie You will need: Root Veg: Onion, Potato, Carrot or Celery depending on preference. Bacon Drippings or ExtraVirgin Olive Oil. Other fresh or defrosted frozen veg of choice such as: Kernel Corn, cut green beans, peas, ect. Cooked Chicken Chicken Stock Whole Milk Corn Starch Salt + Pepper Pie crust top (I use half of a http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html) Cut up onion, potato (small cubes), and celery/carrots. Sautee in Oven Safe Pan Of Choice at medium heat on a blob of bacon drippings or Olive Oil for about 15 minutes, or until potatoes can be mashed between fingers but not too soft. Add other veg. Pre-Heat the oven to 425. Add chicken stock and splash of milk to pan (Not covering all the veg, just soaking most of it). Add cooked chicken shredded or cut into bite-sized pieces. Add a tablespoon of Corn Starch. Stir. Add salt and pepper to taste. Simmer to thicken (about 5 minutes). Roll out pie crust (Keep it cold and covered with flour for easy non-stick handling!), top skillet with pie crust. Crimp and add slits to prevent poofing and to make it pretty. Bake in oven for 15 minutes or until crust is lightly golden brown delicious. Harvest Shepard's Pie You will need Root Veg: Onion, Carrot or Celery Ground Beef Other fresh or defrosted frozen veg of choice such as: Kernel Corn, cut green beans, peas, green and red pepper, ect. Salt+Pepper Sweet Potatos (1 or 2 for small pan, several for large pan, always make one more sweet potato then you think you need) Butter Paprika Cook whole sweet potatoes till fork-tender. (Microwave is fine) Pre-heat oven to 400 degrees. Sautee onions and carrot/celery in lightly greased Oven Safe pan until onions are translucent. Add ground beef, cook till most of the pink is out. Add other veg. Stir and remove from heat. Salt and pepper to taste. In separate bowl, quickly mash sweet potatoes and butter together until incorporated (Do not overwork! Just needs a quick mash). Spoon out and spread evenly on top of cooked meat+veg. Dust top with paprika. Bake in oven for 15 minutes or until peaks of potatoes brown. Amounts left rough to account for varying pan sizes. I use an 8 and 5 inch cast iron myself for smaller family meals. a 12inch will make a feast for 6 or 8. These are kitchen tested and approved by hungry farm workers and delicate nibbler family members alike. Both are great with sriracha or hot sauce on top. Suspect Bucket fucked around with this message at 16:50 on Mar 6, 2015 |
|
#
¿
Mar 5, 2015 16:20
|
|
|
SubponticatePoster posted:Is that the same pan? It's fuckin' beautiful. Yep! Cleaned up beautiful. Shows how far gone a pan can be and restored.
|
|
#
¿
Mar 6, 2015 00:43
|
|
|
Caddrel posted:How did you season it? I freshly seasoned a pan a few weeks ago and it's not nearly as black. Bacon fat and half an hour in a hot grill (like 500f).
|
|
#
¿
Mar 6, 2015 01:29
|
|
|
Bob Saget IRL posted:If you stripped it down far enough that it was a shiny silver again, then it'll take longer for it to get black. What surprised me is that I did take mine to bare shiny metal, and I got that finish I showed you in one round of seasoning on the grill. It was still pretty soft though, scraped away some on the handle when I bumped it into a corner. Repeated gentle use has toughened it up considerably. I find letting your cast iron cool down veerrryyy slowly helps. I just fire up the grill, pop in the greased pan upside-down, let it be at temperature for half an hour, then kill the heat and let it stay in the warm grill until completely cool. I do the same thing when heat-drying. Suspect Bucket fucked around with this message at 16:32 on Mar 6, 2015 |
|
#
¿
Mar 6, 2015 16:29
|
|
|
My sister took home her pans today. I really should have said she had to wait until she was married to get her wedding present. Goodbye, Griswold 3. I did, however, pick up a replacement 6 3/4 incher to clean up, and a beautiful little hammer finish example that's ashtray size. Into the rust bath with them next weekend. Funkatron, I love your cauldron. Can you explain the electrolysis in detail? I don't think I'd want to go the lye cleaning route, but busting crud with the dremel scares me a bit, I don't want to accidentally ruin a nice pan. Is the acid anything more exotic then vinegar? edit: Oh, looking it up, it's a Sodium Carbonate (washing soda) bath. Interesting. Suspect Bucket fucked around with this message at 20:05 on Mar 11, 2015 |
|
#
¿
Mar 11, 2015 19:58
|
|
|
funkatron3000 posted:
Bayou is what I have. I got the cheap one (Bayou Classic Single Burner Patio Stove) , and for the love of god, SPRING FOR A WINDSCREEN. It goes out if you breathe on it. It goes out if you overgas it trying to keep it lit in a light breeze. Windscreen fixes this. Other then that, super sturdy, great capacity, pretty fine control. Suspect Bucket fucked around with this message at 22:11 on Mar 16, 2015 |
|
#
¿
Mar 16, 2015 22:02
|
|
|
You dont have to give them a scrub other then to maybe get whatever factory dust or contaminants might be on them. Maybe give them a quick rinse, then heat dry. Then cook bacon! Factory seasoning aint devil or nuthin.
|
|
#
¿
Mar 28, 2015 20:56
|
|
|
Biscuit Joiner posted:I really need to stop buying cast iron, 28 pieces so far. Never. That stuff will be gold post-apocalypse. The color is amazingly funky as well.
|
|
#
¿
Mar 31, 2015 02:19
|
|
|
[quote="funkatron3000" post="443560733" And now it sits on my desk at work. [/quote] Oh man I want a Griswold pup so bad. I'd even take a cheap repro ( if sold as a repro and cheap)
|
|
#
¿
Apr 2, 2015 21:43
|
|
|
Planet X posted:- I asked previously about stripping cast iron. Oven on cleaning cycle out of the question because it'll stink up the house and our oven doesn't have a clean cycle. A few recommended putting them in the grill for a while. I was going to consider the lye method to strip them before reseasoning, but I can't find regular lye at the store. I figured I'd get some off of amazon, some gloves and goggles, and put it all in a bag and let it work its magic. Anyone done this? I have not. I have used the vinegar method though, and that worked pretty good.Mind that you don't leave it in there too long though or else you'll be able to SEE it rusting once you take it out of the soak. It's actually quite interesting.
|
|
#
¿
Apr 5, 2015 12:20
|
|
|
CrazySalamander posted:Kenji et al at seriouseats suggest a waffle iron as a pizza reheating alternative- anyone tried his method and the cast iron one? Thoughts? http://slice.seriouseats.com/archives/2014/01/leftover-pizza-waffle-iron-delicious-crispy-gooey-cheese-stuffed-snack.html But then you loose the crust. That is unacceptable. Toaster 4 lyf
|
|
#
¿
Apr 14, 2015 02:55
|
|
|
Pile of Kittens posted:Is there a dremel attachment I can use to sand this more quickly without cutting too far into the metal? Get a few of these http://www.dremel.com/en-US/Accessories/Pages/ProductDetail.aspx?pid=502 You will eat up about one or two a pan though. And get HELLA dirty. Wear clothes you dont care about, gloves, face mask, and goggles. Do this outside on a surface you can easily vaccum, rinse down, or not give a gently caress about. Then strip that bitch to silver. Keep the tip moving and do light multiple passes. It is super satisfying to de-rust a forgotten pan and bring back an antique. Sorry about your dad.
|
|
#
¿
Apr 18, 2015 11:05
|
|
|
spankmeister posted:I suppose they'd be good for keeping steaks, chops and burgers flat I too have the problem of dead meat rising from the pan as it is cooked, then walking the mortal earth to feast on BRAINS
|
|
#
¿
May 4, 2015 09:39
|
|
|
MrYenko posted:Tell her if she does it again, you're going to use the wire brush on her until she's clean too. 
|
|
#
¿
May 8, 2015 22:13
|
|
|
Steve Yun posted:I thought they were shaped like electric guitars at first Why can't it be both? Make cornbread for us in them. Or a giant one-sided taiyaki. Also, lovely granite.
|
|
#
¿
May 23, 2015 03:59
|
|
|
Inspector 34 posted:I don't own a toaster oven, but I might buy one to test your theories. Alternatively, I will try taking a shower once in a while as my oven preheats. You don't need running appliances in order to take a shower, protip. Some showers can even run during power outages!
|
|
#
¿
Oct 4, 2015 13:37
|
|
|
The Goatfather posted:800+ is entirely reasonable for a pittsburgh style steak and not negligent at all I thought you meant the steak being on for 10 mins and I was horrified. I know pittsburgh has strange tastes, but guys, come on, you'll save a ton by just eating the charcoal straight from the bag. And it's vegan! (Pittsburgh style is great if you trust yourself or the restaurant to pull it off)
|
|
#
¿
Nov 6, 2015 23:20
|
|
but thats like 10 mins on the heat
|
Massasoit posted:My room mate was soaking my pan... Glad I noticed before I went to bed, going to make bacon in the am Smack him with it a few times to drive the point home DO NOT LET THIS PAN STAY WET
|
|
#
¿
Nov 7, 2015 19:09
|
|
|
bartlebee posted:Had an early Thanksgiving at my folks' place on Sunday and found what appeared to be a 10 - inch Griswold cast iron on with a lid. Holy poo poo a LID?! You have been blessed by the cast iron gods.
|
|
#
¿
Nov 18, 2015 20:01
|
|
|
Carl Killer Miller posted:What do you consider as high acid stuff?  Anything more tart then a chicken or eggplant parmesan.
|
|
#
¿
Nov 19, 2015 01:00
|
|
|
MrYenko posted:It's hot, and you can burn yourself. I was trying to come up with a clever way of saying that, but yeah. You can burn the poo poo out of yourself. Great for removing fingerprints though!
|
|
#
¿
Feb 5, 2016 02:59
|
|
|
rndmnmbr posted:Just don't soak it, dry it on heat and oil it, and don't stick it in the loving dishwasher, and we're golden. Pretty much. Cast iron is that awesome old beater truck you can hoon around in and fix pretty good with string and duct tape. Just remember to top the oil off and change it's plugs, and it will kick poo poo around forever. On that note, I want an old Ford F100
|
|
#
¿
Mar 17, 2016 18:56
|
|
|
Grandma's moving into assisted living, and Dad saved me her old Griswold 9 and 5 pans. In perfect shape, shiny and glorious. Made a cute little Apple Ginger Walnut pie in the 5 tonight to say 'Thanks, Nan!' I must say, the 5 is probably my favorite size. Not too heavy, perfect 4-person pie size, suitable for doing eggs and omelettes for 1. Edit: THE PANS ARE NOT HERS, WILL NEVER BE HERS, AND WILL NEVER BE ABUSED AGAIN. She took it, and threw it in the sink full of corningware, and filled it with water. Thank God my mom found it. Suspect Bucket fucked around with this message at 23:53 on Apr 1, 2016 |
|
#
¿
Apr 1, 2016 21:14
|
|
|
MrYenko posted:Came home to a house full of dead smoke detectors, a very nervous dog, and a red-hot skillet. Oh my god poor dog. You give that dog some treats right now.
|
|
#
¿
Apr 12, 2016 00:50
|
|
|
MrYenko posted:Cook the pancakes in the bacon pan. Trust me on this. Also put beer in your pancake mix instead of milk I'm not kidding do it
|
|
#
¿
Apr 28, 2016 01:38
|
|
|
Jose posted:thats what a microwave is for if its streaky bacon  I enjoy pan frying bacon because nothing quite gets the blood pumping in the morning like oil splatter. And nothing quite stops it like the quarter pound of bacon you eat to 'test' how the frying is coming along.
|
|
#
¿
Apr 29, 2016 21:42
|
|
|
Pubic Lair posted:Knowing more about cast Iron I've started buying anything that's cheap and says USA. Today I did pretty good. The lid is probably worth more then the Dutch oven. Fantastic find! So jealous.
|
|
#
¿
May 5, 2016 13:29
|
|
|
Oven cleaning days are best saved for nice cool dry 'air out the house's weather. Because you will be doing both. Might as well hang the blankets out too to freshen up.
|
|
#
¿
Jun 27, 2016 13:43
|
|
|
spankmeister posted:I use the leftover pieces of skin to check the oil temperature. I've only got so much leftover skin since the accident.
|
|
#
¿
Jul 25, 2016 18:10
|
|
|
I just fry the sun flowers and Coco nuts from scratch, minimal processing required. Then the nutrients stay in the pan, and it feels sooooooo much better
|
|
#
¿
Aug 28, 2016 14:19
|
|
|
coyo7e posted:Don't eat this unless you're a loving 10 year-old kid in a boy scout camp-out. That poo poo is foul It's dump cake, and it tastes fine. Good way to feed a bunch of people something sweet in the woods.
|
|
#
¿
Sep 8, 2016 13:01
|
|
|
Dremel 1in Rust Remover bit. And a dremel.
|
|
#
¿
Oct 17, 2016 22:03
|
|
|
Wilford Cutlery posted:I already took that advice, I was told to stop that. Have you tried vinegar (But for real, it looks like you're getting flash rust from the moisture in the vinegar. Heat dry the pan and sand with a scouring pad to remove, then warm and oil the panto start seasoning) Suspect Bucket fucked around with this message at 11:18 on Oct 23, 2016 |
|
#
¿
Oct 23, 2016 11:15
|
|
|
Same Great Paste posted:Could someone kindly link the cheapest tool I could get away with buying that is capable of actually grinding a new lodge's surface flat? I'd like to mod a lodge as a christmas gift. Dremel with a nice broad polishing wheel bit works fine, follow it up with some fine sandpaper. That or a palm sander. Wear goggles and a mask though! Wish I had the cast-iron selfie I took after refinishing mine, I looked like Anakin after the pod-race. Suspect Bucket fucked around with this message at 01:29 on Dec 7, 2016 |
|
#
¿
Dec 7, 2016 01:26
|
|
|
|
| # ¿ Apr 27, 2024 23:30 |
|
|
my turn in the barrel posted:
Sad, but it happens. That's why we experiment! TRY AGAIN
|
|
#
¿
Dec 15, 2016 16:24
|
|
