|
Submarine Sandpaper posted:7.5 is loving big for cooking alone & depressed tho Meal prep + freeze leftovers Share with people Eat a lot of food... So many options
|
#
¿
Nov 10, 2018 02:07
|
|
|
|
| # ¿ May 10, 2024 10:27 |
|
|
Alrighty, my parents just gave me a Wagnerware No. 8. It's... well an interesting piece. It's thinner than my Lodge skillets, and it seems like someone tried to smooth it out at some point. It had some light surface rust and the swirls in the bottom make it look like someone tried to refinish it / polish it up at some point in it's life. Two things: 1) Anything in particular I should be aware of? My Lodge skillets are new-ish, maybe 10 years old, but they're mine and replaceable. I give no fucks about throwing them on a burner set to high, a hot grill, hot oven, whatever. I don't abuse them, but I don't think twice about... well really anything with them. They're workhorses. This one is a good deal lighter / thinner feeling. Anything I might want to be aware of, like not using on high heat or watching the oven temp? Right now it's got a light coat of vegetable oil and is baking in a 450F oven for an hour. I preheated it on the stove and put it in the oven (upside down) while it finished preheating up to 450F.... which leads me to my next question. 2) What's the best oil for seasoning this thing? Vegetable oil is fine, it's what I have and use, but I thought about trying something else since this pan semi-qualifies as an antique. Lots of people are saying other oils are more durable and such, so... what's the best? I looked the other night at the store, and Flaxseed, Rapeseed (Or Grapeseed? I forget) and others are all around the same price (9-12 bucks), so it's not a huge expense. But, it'd only be used for this so I want something good.
|
|
#
¿
May 7, 2019 03:08
|
|
|
Hm. I'll go for grapeseed and see what happens. I've thrown a couple coats of vegetable oil on there just to keep the rust at bay and that's taken to it really well. But since I've got another one in rotation now, I might play with some different oils now.
|
|
#
¿
May 8, 2019 23:45
|
|
|
So, odd question. I have put a couple coats of vegetable oil on this new skillet and now it has a reddish orange to it. Is that normal or is there rust lurking under that seasoning somehow? I was pretty sure I got it all off, but now I'm not sure.
|
|
#
¿
May 10, 2019 17:49
|
|
|
Nope. Not gummy at all and feels pretty slick. Would a different impurities in the metal itself cause that? I've only ever dealt with Lodge cast iron.
|
|
#
¿
May 11, 2019 16:21
|
|
|
When I got it, there was some light rust on it, so I gave it a thorough scrub and got it all off. Dried out, put a thin coat of vegetable oil on there and put it in a 425F oven for an hour, then cut the oven off and let it cool in there. I did subsequent coats the same way, but at 375F for an hour. I've never done a seasoning from bare iron before, so maybe this is just part of the process?
|
|
#
¿
May 12, 2019 05:47
|
|
|
I hit it with soap and water and steel wool. I also give no fucks.
|
|
#
¿
Jul 17, 2019 17:19
|
|
|
|
| # ¿ May 10, 2024 10:27 |
|
|
I use mine all the time. I've not touched my Lodge skillets in forever.
|
|
#
¿
Oct 22, 2019 00:32
|
|