Perpetual stew vibes
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We use cast iron every day in this house. My wife is scrubbing a pan behind me right now. And no, we don't oil it either.
I eventually learned that. tbh I think I just associate cast iron pans with that annoying former roommate.
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Afer work, I once made dinner for my housemates. After the meal, one of the housemates was like: "if you cooked, you gotta wash the dishes!" ok, so I washed the dishes. After the dishes, the housemate was like: "If you used the cast-iron pan, you have to 'season' it with oil!" and I was like: wtf I worked all day, I cooked, I did the dishes, now I have to cook again just to make the pan happy?!? So I never used a cast-iron pan again.
wrote last edited by [email protected]“if you cooked, you gotta wash the dishes!”
I'm sorry, what? That's how you ensure that nobody ever cooks for you again. If you cooked for you and your housemates, everyone else who ate your food has to wash the dishes, excluding whoever bought the food. What fucking backwards culture did this guy grow up in?
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We use cast iron every day in this house. My wife is scrubbing a pan behind me right now. And no, we don't oil it either.
I judge the need for oil based on the shine of the pan after cleaning.
Just fried chicken in a fair amount of oil? Dump the oil, wipe, rinse, dry, back to bed in the oven.
Did I cook something that left a residue? After hot water and maybe some salt to scrub if the finish looks flat, I'll rub on a little oil.
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“if you cooked, you gotta wash the dishes!”
I'm sorry, what? That's how you ensure that nobody ever cooks for you again. If you cooked for you and your housemates, everyone else who ate your food has to wash the dishes, excluding whoever bought the food. What fucking backwards culture did this guy grow up in?
Yeah I was confused by that as well, that's some entitled shit.
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This post did not contain any content.wrote last edited by [email protected]
99% of all the old "don't wash cast iron!" shit you hear is antiquated information from back in the day when they used lye for soap.
There is absolutely no reason today to not wash your cast iron today. That doesnt mean you always have to, though. Often just wiping it out with a damp rag is more than enough, and if you have a lot of really stuck on shit.. You can scrub it with a slurry made up of salt, water, and soap (Make sure you use little water so the salt doesnt dissolve into the water and disappear). The salt will provide some abrasive scrubbing without damaging the cure.
outside of that, again, if you choose to, you can absolutely wash it. Warm water and soap, dry it off, put it on a hot burner for a bit to dry off any remaining water.. and if you are using it again tomorrow, you're done. If you're not gonna use it for a while, then a very very light coat of oil would be wise until you use it next time.
and just in case anyone wants a good way to cure.. I cover my cast iron in a thin layer of lard, and put it on a rocket hot grill, and leave it until it stops smoking. then i take it off, let it sit until i can handle it again.. put another coat of lard on, and repeat. a couple coats should give you a great starting base to build your cure up from.. and its not something you have to do often unless you really abuse your cast iron.
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isn't the so called seasoning just the brown shit on the bottom of the stainless pots that you couldn't clean off if you tried... or used barkeepers friend and scrubbed for 30min per square inch? I had cast iron once and I oiled and baked it a couple times then just washed it with dish soap like everything else and put it on the burner's residual heat and had seemingly nk problems. Then somehow my mom made it fully coated in rust one day and I have no idea what she did
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Clean it, don't clean it, oil it, salt it, water it, "season it", season it by not cleaning it so your french toast gets all that good hamburger flavor from the night before...
I've read so many different ways to treat cast iron that at this point I'm convinced that it's all just superstition.
Don't let water touch it or it will bring you 7 years of bad luck
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isn't the so called seasoning just the brown shit on the bottom of the stainless pots that you couldn't clean off if you tried... or used barkeepers friend and scrubbed for 30min per square inch? I had cast iron once and I oiled and baked it a couple times then just washed it with dish soap like everything else and put it on the burner's residual heat and had seemingly nk problems. Then somehow my mom made it fully coated in rust one day and I have no idea what she did
No.
In so many different ways, no.
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Which is apparently why burritos from old-school eateries taste so good: they don’t wash the griddle, and the secret sauce is the essence of the entrails of generations of pigs and chickens
This sounds like BS. I can't tell the difference between a burger cooked in my cast iron vs. an ordinary skillet. Once, there was a lingering odor of turmeric from a scramble I made, and I think some of the flavor got into food I cooked afterwards, but it didn't last.
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Clean it, don't clean it, oil it, salt it, water it, "season it", season it by not cleaning it so your french toast gets all that good hamburger flavor from the night before...
I've read so many different ways to treat cast iron that at this point I'm convinced that it's all just superstition.
I wash mine with soap and hot water, then dry and rub a bit of cooking oil on it (high smoke point oil, not olive oil).
I’ve built up a pretty substantial amount of seasoning on mine though. One of the ways to recognize that is that when you’re rinsing it out after washing the water should just bead right off, not wet the surface. Any areas where the water wets the surface could use some touch up seasoning. A well seasoned pan should be nice and hydrophobic.
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I just wash with water and stove-dry it
Sameish. I thought soap was supposed to damage it. I boil water, use a metal spatula to help lift anything stuck on there, dump the water, wipe it dry, then add oil and wipe it one more time and leave it on the stove so it's ready to use again.
I'll be honest, I still don't really understand what "season" means, but I've been doing that several times a week for like ~7 years now without any issues (that I'm aware of, I guess).
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I wash mine with soap and hot water, then dry and rub a bit of cooking oil on it (high smoke point oil, not olive oil).
I’ve built up a pretty substantial amount of seasoning on mine though. One of the ways to recognize that is that when you’re rinsing it out after washing the water should just bead right off, not wet the surface. Any areas where the water wets the surface could use some touch up seasoning. A well seasoned pan should be nice and hydrophobic.
NO. NO MORE INSTRUCTIONS.
I’m scraping it with a boar bristle brush, drying it with a traditional Japanese paper fan, then storing it in a nearby cave just like my uncle taught me!
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Just leave it on the stove on maximum heat for one hour after each use, then chip off the carbonized chunks of asphalt that you've just created. 100% sterilized, no washing required, and smells just like your big bad diesel pickup exhaust.
You forgot the first step of turning off your smoke alarm, and also leaving the room unless your a pack a day smoker with lungs of steel
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I ground down the inner surface so it’s flat
I have heard you're not really supposed to do that - the texture helps the seasoning stick properly instead of flaking off.
There are a lot of pits in the surface of a Lodge. It’s much better now and food doesn’t get stuck as often. I guess it’s a preference thing.
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I have a lodge set of pans for the last 15 or so years and you can tell which ones are most used because they are flat and the less useful to me sizes are all still bumpy. I think over the years I've eaten a bumpy surface worth of cast iron off several pans
I mean, iron is a part of our nutritional diet.
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Don't let water touch it or it will bring you 7 years of bad luck
Darn. I was hoping they'd reproduce when you get them wet. Time to try feeding it after midnight.
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Sameish. I thought soap was supposed to damage it. I boil water, use a metal spatula to help lift anything stuck on there, dump the water, wipe it dry, then add oil and wipe it one more time and leave it on the stove so it's ready to use again.
I'll be honest, I still don't really understand what "season" means, but I've been doing that several times a week for like ~7 years now without any issues (that I'm aware of, I guess).
My - admittedly naive - understanding of seasoning is that you’re creating layers of dried oil that a) protect the pan, 2) make the pan nonstick without having to always use excessive amounts of oil, and iii) depending on what you’ve cooked in the past (i.e. bacon or other flavorful foods) will leach into your food and give it a yummy unique flavor.
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No.
In so many different ways, no.
so its not just polymerized oil?
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NO. NO MORE INSTRUCTIONS.
I’m scraping it with a boar bristle brush, drying it with a traditional Japanese paper fan, then storing it in a nearby cave just like my uncle taught me!
I think you’ll have the best experience if you learn what seasoning actually is and what it isn’t. Seasoning is polymerized cooking oil that’s bonded to the surface of the metal. It’s hydrophobic which protects the metal from rust. It does not actually give nonstick properties (those are due to cooking oil and proper temperature control).
Seasoning is not burnt food, it’s not black, it’s not dry, nor does it leave marks on your finger when you rub it (only do this with a cold pan). A well seasoned pan should feel smooth and glossy and hard, not dry or powdery or gummy or sticky or greasy. When seasoned properly it does not need anything else applied, though most people apply a thin layer of oil as an extra precaution and because the oil improves the glossy appearance.
One thing to be aware of is that overheating your pan will burn the seasoning, carbonizing it and turning it black. A burned seasoning is vulnerable to flaking off and adding charred flavours to food, as well as exposing the pan to potential rust. Lastly, exposing the pan to acids (such as white vinegar or simmering tomato sauce) will strip away the seasoning (and ruin your sauce).
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Afer work, I once made dinner for my housemates. After the meal, one of the housemates was like: "if you cooked, you gotta wash the dishes!" ok, so I washed the dishes. After the dishes, the housemate was like: "If you used the cast-iron pan, you have to 'season' it with oil!" and I was like: wtf I worked all day, I cooked, I did the dishes, now I have to cook again just to make the pan happy?!? So I never used a cast-iron pan again.
I would cut these people off so fast if they said that to me, don't try to please everyone so much
