|
Indolent Bastard posted:It looks like Discovery is doing a North American version (Never Ever Do This At Home), but the original show (Ikke gjør dette hjemme [Don't do this at home]) can be found on Youtube this owns so much. too bad it doesnt have subtitles.
|
#
¿
Mar 11, 2015 18:36
|
|
|
|
| # ¿ Apr 29, 2024 00:11 |
|
|
GreaseGunner posted:I always try to fry fish and chips with my dutch oven but it never comes out right. Probably not the dutch ovens fault though. The only thing I've been able to fry successfully was some chicken and plantains. What's wrong with them? I've had good luck making bomb fish tacos in my Dutch oven but I hate the way it makes the house smell
|
|
#
¿
Apr 17, 2015 19:23
|
|
|
Bob Saget IRL posted:Ive had issues also with frying in mine, and i think it stems from getting the oil to hot and not bringing it to temp slowly so it can stabilize. And then crowding the pot. Frying fish in oil, not the whole taco!
|
|
#
¿
Apr 18, 2015 06:20
|
|
|
Pile of Kittens posted:I've inherited two cast iron skillets from my deceased father. I found them sitting outside full of rainwater and steel wool because he had wet brain and forgot he was going to scrub and re-season them. Is there a dremel attachment I can use to sand this more quickly without cutting too far into the metal? Should I bother? I guess I should post pictures but I'm lazy. go get an angle grinder with a wire wheel brush at harbor freight and you'll get it done so much faster than a dremel tool. dremel tools are not good at getting anything done remotely fast.
|
|
#
¿
Apr 18, 2015 22:50
|
|
|
You need more layers of seasoning--5 bake cycles should be enough.
|
|
#
¿
Feb 3, 2016 22:48
|
|
|
My lodge Dutch oven only gets used for frying. I use an enameled one 99% of the time. The corners are rounded on the lodge
|
|
#
¿
Dec 5, 2016 20:15
|
|
|
You want an angle grinder and you can probably find one used for under 20 bucks or new at harbor freight for 15-25 depending on model and if it's on sale. dremel will take forever to smooth it out.
|
|
#
¿
Dec 7, 2016 21:49
|
|
|
Flash Gordon Ramsay posted:That looks like every steak anyone ever cooked using the Ducasse method. There's a reason it became a running joke in this forum. Everyone who tried it ruined their steak. You need a 3 inch thick piece of meat if you're gonna attempt it. and now that so many of us have sous vizzle machines there's really no reason to bother
|
|
#
¿
Dec 15, 2016 17:25
|
|
|
Got a welder? Probably not worth fixing
|
|
#
¿
Jan 13, 2017 02:47
|
|
|
this looks fantastic, our interchanges are so bad in seattle.
|
|
#
¿
Mar 8, 2017 23:55
|
|
|
post a pic i bet you can find a way to scrape it off, do you have a boxcutter knife or an exacto blade?
|
|
#
¿
Apr 3, 2017 17:05
|
|
|
Flash Gordon Ramsay posted:To add to this: Smooth cooking surfaces are nice, but they can easily be had with a little elbow grease and the right power tools. Several of us here have done it. did you use a flap wheel? my lodge lost some of the seasoning again and i think I want to just smooth it down.
|
|
#
¿
Aug 3, 2017 14:56
|
|
|
40 or 80 grit?
|
|
#
¿
Aug 3, 2017 17:00
|
|
|
i definitely prefer the vintage ones over modern ones, mostly due to the weight being lower and the smoother finish on the inside of the pan.
|
|
#
¿
Sep 14, 2017 14:37
|
|
|
electrolysis works too, its the least labor intensive way, especially if it's anything that isnt easy to access with a wire wheel or steel wool
|
|
#
¿
Jan 3, 2018 22:11
|
|
|
sanding by hand is possible but it will take a long time and probably suck rear end. imo just cook, cook, cook and you'll get there
|
|
#
¿
Feb 10, 2020 18:02
|
|
|
|
| # ¿ Apr 29, 2024 00:11 |
|
|
Do you mean the bottom as in the side that sits on the burner? Don’t worry about it
|
|
#
¿
Apr 12, 2022 04:34
|
|