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Nostalgia4Dicks posted:Sorry for the late response. Abundant as in yeah, 1/4 - 1/2 cup of grease. I'm new to this whole skillet thing. I have a 8" lodge cast iron I haven't touched yet as I haven't had a need. I've seasoned it as well as I can before actually cooking with it, I think. Warm pan up Oil or butter, depending Cook Let sit until cooled off, maybe next day or whenever Remove grease with paper towel if there's much of it (there usually isn't, but maybe if bacon) Wash with hot water, vegetable brush, maybe a bit of soap if it was burgers or otherwise messy Dry on stove Rarely: rub with oil and paper towel until paper towel comes off not too black, if it looks like cooking/cleaning hosed up the seasoning Put away in oven because why not If I cooked something really non-destructive, like just some onions or something, I'll skip the soap entirely.
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Mar 10, 2015 23:55
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| # ¿ Apr 28, 2024 20:31 |
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Cast iron + convection toaster oven reheats things really well.
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Apr 15, 2015 03:48
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I don't cook sauces in general in bare cast iron, but I do prefer enameled cast iron for that over stainless or whatever. I don't think I even have a non-stick pan any more.
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Apr 19, 2015 07:20
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Inspector 34 posted:Sure, do that. It's leftovers so do whatever you want. This is why they make convection toaster ovens. 10 minutes at 350 in a cast iron skillet makes it worth waiting for.
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Oct 2, 2015 23:42
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Staub is good poo poo. A pot like that is only too big if you can't lift it when it's full of ingredients, or it won't fit in your oven. Now I'm really hungry for paprikash.
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Oct 7, 2015 06:41
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I like enameled for anything saucy, and bear iron for frying things. No reason you can't use either, though.
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Nov 16, 2015 23:56
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i use medium heat and just set the microwave timer so i don't forget...burn less house this way
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Apr 11, 2016 15:45
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less fuss more bacon
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Oct 1, 2016 19:44
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Steel wool until the rust is gone.
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Oct 17, 2016 18:47
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My rule of thumb: bare iron for frying meats and things, enameled if there's a sauce. Haven't bothered to get a bare iron dutch oven because there's always a sauce when I cook in one, and I don't want to leach all the seasoning into it. Seems like it would affect the flavor and require reseasoning. That's been my experience with sauce in bare iron pans, anyway. I've only known about enameled cast iron for a couple of years now, and before that I'd have happily used a bare iron dutch oven if I'd had one, just takes a little more maintenance. You can't go really wrong either way.
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Dec 5, 2016 21:18
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This doesn't need to be complicated. I usually let it cool down, wipe excess grease off with paper towel if necessary, wash under hot water with brush and maybe a touch of soap, dry off over heat on stove. If it looks less seasoned than usual, dump a little oil in and rub in with paper towel while heating. Whole thing takes a few minutes.
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Dec 28, 2016 02:24
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red19fire posted:I have nonstick for the most part, but I’m considering dumping it all for stainless and cast iron, and I heard enameled cast iron has all the benefits with much less maintenance required. I did this and have no regrets.
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Dec 14, 2017 20:22
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Mace.
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May 10, 2018 07:46
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| # ¿ Apr 28, 2024 20:31 |
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I do just about everything except pasta in either bare or enameled iron these days, whichever is better for the given task.
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Jan 31, 2022 08:16
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