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Hurray, just what the cast iron thread needs, more aluminum chat!
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Feb 8, 2015 18:57
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| # ¿ May 7, 2024 01:28 |
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WereJace posted:I am seasoning my pan for the first time mostly by using it to cook bacon. After the bacon's cooked, I usually pour off the grease, wipe out the pan with a very slightly moist cloth, then reapply some bacon grease or canola oil to the surface and put it in the oven for an hour. It doesn't seem to be developing a nonstick surface, just little patches of stickiness here and there across the insides of the pan. What should I be doing differently, or is this just one step along the road to amazing steaks and fried chicken? Clean it with warm soapy water (this won't kill it, contrary to what people might say, only letting it soak in water for too long is bad), get all the food bits off, stick it back on the burner on high to dry it, then turn it down to low-medium low, wipe a bit of canola (not a lot, if it's sticky you're using way too much oil) all over it and leave it on low heat for a few minutes after to let the oil polymerize. Flaxseed oil is better for it, but canola does the job just fine. But Not Tonight fucked around with this message at 00:27 on Apr 29, 2015 |
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Apr 28, 2015 03:20
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Chiming in to say that I never used any of that there fancy "flaxseed" stuff on mine, the most important thing is proper care and re-seasoning after cleaning in my opinion. I think I just used regular canola oil for the original seasoning, but it was a long time ago and hasn't given me any problems since.
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Jan 30, 2016 14:05
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Agreed, that definitely doesn't look like it needs to be stripped and re-seasoned. Just clean it up real nice oil it up a bit and it looks like it'd be ready to go.
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Dec 11, 2016 01:22
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enjoy some fuckin bacon in it have BLTs every day
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Dec 15, 2016 20:52
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It's all the same, really. You just want to polymerize the oil from bacon grease or steak fat or flaxseed oil or whatever onto the iron. To do that, you apply heat and oil, and it does its thing. You could labor over it and just keep re-seasoning, sure, or you could just use it and let it happen on its own. As is, it looks perfectly capable of being cooked in, so what if you have to add a little bit of extra oil to make it perfectly non-stick?
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Dec 16, 2016 00:41
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| # ¿ May 7, 2024 01:28 |
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MrYenko posted:A properly seasoned pan: fuckin right  the last time someone posted one of these videos the eggs were drowning in oil and I said to myself "well no poo poo it's nonstick, you have a few tablespoons of oil in there..." but you sir, you nailed it
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Jan 2, 2017 22:30
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