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So I got an 8" and 12" lodge cast iron skillet. My first question is does your food ever taste metallic-ish and is there any health risks about ingesting metals there? My girlfriend used it initially and I think she left some water in it. I scrubbed both with some soap and a soft bristle brush and wiped it dry then generously coated it with coconut oil and threw them in the oven at 375 for about 90 minutes. Hopefully that gave it a good seasoning base. I just cooked a ton of bacon in the 12" one (like 1.5 lbs) I poured all the grease out before it solidified. Then I just wiped it down with some paper towels. It still has a considerable amount of black soot at the bottom. I got some of these scrapers which are pretty great. Should I let it dry more and then just scrape all the soot into a trash can? Just leave it? I should preface by saying I have absolutely poo poo plumbing and can't let any grease and poo poo go down at all. Curious how you guys handle abundant grease 's all. If you guys have just a tiny bit of grease in there do you just leave it?
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Feb 27, 2015 06:34
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| # ¿ Apr 27, 2024 23:03 |
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Drifter posted:Abundant as in 1/4 cup total, or abundant like you just finished deep frying a turkey? A little grease you should pour it into a container and keep it in the fridge or countertop and scoop the grease out as needed for when you oil up your pan and cook on it. 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. I know this is elementary as gently caress but I'm new to skillets and cooking in general. Just want to make sure because I have a ton of frozen chicken breast that I'm about to cook for a weeks worth of meals. Any advice with the ideal way to cook it using my skillet? Or should I just throw them all in the oven? Do you guys mind walking me through your routine depending on what you're cooking? From what I understand - Warm skillet up - Apply small bit of oil if it's not well seasoned - Cook - Pour grease, if applicable, into trap - Wipe residue with paper towel - Scrape (or scrub with soft bristle brush) and wash with warm water what's left in the sink - Dry with paper towel - Apply small bit of oil inside and all around skillet and throw it on the burner for a bit? (I have a gas strove, fwiw) Say I fry 2-4 strips of bacon and I'm in a rush and there's just a small bit of grease. Am I cool to leave it in there? Pour it into a trap and not bother cleaning it? Etc? Again sorry but I really do need it broken down like this
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Mar 10, 2015 22:46
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10" Lodge Pre-Seasoned Cast Iron Skillet $15 - http://slickdeals.net/share/iphone_app/fp/147723
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Mar 11, 2015 18:20
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Ove gloves or silicone gloves
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Mar 16, 2015 06:34
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Ex did everything in her power to not have to use the skillets. Even though I'd explained to her a bunch of times how to use them. She put a cover when she was making pasta in another pot on my skillet and  No wonder she's my ex 
Nostalgia4Dogges fucked around with this message at 01:37 on Mar 30, 2015 |
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Mar 30, 2015 01:34
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I didn't notice for 2 days 
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Mar 30, 2015 01:43
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Anyone use one of these cast-iron grill pressses? Find yourself using it much? I have a 8" and 12" skillet http://www.amazon.com/dp/B00063RXNI/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=24Z76Z0M3YHP8&coliid=I16RW1LK5L05XM&psc=1
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May 4, 2015 04:23
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Yeah I just ordered this bad boy Progressive International Stainless Steel Splatter Screen https://www.amazon.com/dp/B0002MR0TA/ref=cm_sw_r_awd_v6rsvb1E9Q1CG https://www.amazon.com/dp/B0002MR0TA/ref=cm_sw_r_awd_v6rsvb1E9Q1CG
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May 5, 2015 20:48
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I kind of get a high off that quick bacon splatter burn. Reminds me I'm alive y'know?
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May 5, 2015 20:52
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  Anyone got some dish soap and a scrub brush? This skillet is apparently over 100 years old, it’s like a Teflon non-stick surface!
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Jun 27, 2018 19:19
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So what’s the consensus on cast irons actually leeching iron into our food etc? Minimal at best?
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Sep 22, 2018 20:00
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Sorry I should have prefaced about the iron leeching. I swear by my skillets and love them. I had always assumed maybe you got a tiny bit of iron when cooking with a skillet, and then of course some people use the iron fish On fb a health minded individual had posted an article about just how bad Teflon and the likes really is. Ah hell might as well post the article: https://www.cnbc.com/2018/07/09/how-the-epa-and-the-pentagon-downplayed-a-growing-toxic-threat.html Everyone was tripping over themselves to recommend skillets, but he had mentioned he uses stainless because he has too much iron due to health reasons and while leeching was minimal at best acidic foods can worsen it. So, pretty much in line with what was already said here! Nostalgia4Dogges fucked around with this message at 20:06 on Sep 23, 2018 |
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Sep 23, 2018 20:04
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What do you all prefer for deep scrubbing something like burnt eggs? I have the nice official lodge scrub with the nice wooden handle. It works great for a risne/wipe down but the bristles are far too soft Brillo pad? Green pad? Vegetable brush? Steel wool?
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Jul 17, 2019 03:24
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random question: cool to scrub a seasoned skillet with steel wool? Just do it lightly or?
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Sep 11, 2019 03:38
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| # ¿ Apr 27, 2024 23:03 |
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so what's with these enamel cast iron skillets I see now. Is that the new hotness? Anyone bothered to get rid of their regular cast iron for one? I noticed since people are moving away from teflon a lot of new non-stick options have been coming out, arguably a bit faddish? Costco always has some new latest and greatest pan and someone doing a cooking demo. Some of them just straight up look like granite. Steel always seems like the overall safe bet but is it possible to use those and not burn crud to the pan? Like drat. I know this is the cast-iron thread but has anyone been swayed or impressed by the newer options they've seen? SymmetryrtemmyS posted:if it's well seasoned, go for it, the seasoning is harder than steel wool BrianBoitano posted:If you're concerned, they sell copper wool in most supermarkets, which is softer than steel wool but tougher than brillo. Thanks! didn't know copper wool was a thing. Honestly I'd get by just fine with a brillo green pad most likely, just didn't have any lying around at the time but I should. Probably gonna order some "copper cloths" as well. Also forgot to say thanks for all the tips above for cleaning crud! I know there's not just one science to it, was curious what others were doing.
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Oct 22, 2019 20:57
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