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  3. Perpetual stew vibes

Perpetual stew vibes

Scheduled Pinned Locked Moved Microblog Memes
microblogmemes
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  • M [email protected]

    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.

    S This user is from outside of this forum
    S This user is from outside of this forum
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    wrote last edited by
    #100

    It is, I literally just cook in mine, don't baby it, scrape the hell out of it with a heavy stainless steel spatula and use a paper towel to get out anything. If stuck bits of food, they get scrapped, then water and soap. Then just oil the pan and rack it again. None of that silly shit. Just use the damn thing.

    M 1 Reply Last reply
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    • P [email protected]

      That's not it, we have no issues any other time cooking, just when doing cast iron.

      C This user is from outside of this forum
      C This user is from outside of this forum
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      wrote last edited by [email protected]
      #101

      But cast iron is iron. It doesn't smoke.

      Oil makes smoke. You can use oil on steel, that is not an issue for you?

      P 1 Reply Last reply
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      • C [email protected]

        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.

        kamenlady@lemmy.worldK This user is from outside of this forum
        kamenlady@lemmy.worldK This user is from outside of this forum
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        wrote last edited by
        #102

        As a hydromomie, i always die a little inside, when i read the word hydrophobic.

        TIL it's even worse when actually typing it out.

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        • venus_ziegenfalle@feddit.orgV [email protected]

          high smoke point oil, not olive oil

          Olive oil has about the same smoke point as many standard cooking oils. It's a common misconception that it's not suitable for frying.

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          wrote last edited by
          #103

          Only if it’s refined to remove all the suspended solids. When most people think about olive oil they think of EVOO which has a low smoke point and turns very bitter if overheated.

          venus_ziegenfalle@feddit.orgV 1 Reply Last reply
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          • C [email protected]

            Only if it’s refined to remove all the suspended solids. When most people think about olive oil they think of EVOO which has a low smoke point and turns very bitter if overheated.

            venus_ziegenfalle@feddit.orgV This user is from outside of this forum
            venus_ziegenfalle@feddit.orgV This user is from outside of this forum
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            wrote last edited by
            #104

            Again, this isn't true. Extra virgin olive oil of decent quality has a smoke point similar to canola oil.

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            • H [email protected]

              In my world, that housemate would quickly become a houselessmate.

              P This user is from outside of this forum
              P This user is from outside of this forum
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              wrote last edited by
              #105

              Weird that he's still your mate though. And not just somebody that you used to know.

              J 1 Reply Last reply
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              • venus_ziegenfalle@feddit.orgV [email protected]

                Again, this isn't true. Extra virgin olive oil of decent quality has a smoke point similar to canola oil.

                C This user is from outside of this forum
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                wrote last edited by
                #106

                Do you have a citation for that claim? It’s pretty well common knowledge that EVOO is a lower smoke point than typical refined cooking oils.

                venus_ziegenfalle@feddit.orgV 1 Reply Last reply
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                • L [email protected]

                  So if you just wiped it out with a paper towel, how many years do you think one could go before getting actually sick? I'll volunteer to be a test subject if I find a cheap cast iron. Apparently I'm supposed to get away from my non stick pans anyways

                  P This user is from outside of this forum
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                  wrote last edited by
                  #107

                  I mean your average Griddle is not cleaned to the level of an indoor cast iron and yet we do not get more sick from them. And the average indoor cast iron is going to be more dirty than your average skillet.

                  The only way years would change anything would be in how immunocompromised are you at your old age?

                  1 Reply Last reply
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                  • C [email protected]

                    Do you have a citation for that claim? It’s pretty well common knowledge that EVOO is a lower smoke point than typical refined cooking oils.

                    venus_ziegenfalle@feddit.orgV This user is from outside of this forum
                    venus_ziegenfalle@feddit.orgV This user is from outside of this forum
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                    wrote last edited by
                    #108

                    Google it

                    C 1 Reply Last reply
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                    • venus_ziegenfalle@feddit.orgV [email protected]

                      Google it

                      C This user is from outside of this forum
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                      wrote last edited by
                      #109

                      I did and all the links back me up and contradict you.

                      venus_ziegenfalle@feddit.orgV 1 Reply Last reply
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                      • C [email protected]

                        I did and all the links back me up and contradict you.

                        venus_ziegenfalle@feddit.orgV This user is from outside of this forum
                        venus_ziegenfalle@feddit.orgV This user is from outside of this forum
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                        wrote last edited by
                        #110

                        There's this list for example

                        There's also this article

                        There's also the fact that in mediterranian cuisine it has been used that way for centuries with no complaints about the taste.

                        And then there's just my personal experience of not a single dish I've prepared tasting bitter due to using extra virgin olive oil for frying.

                        C 1 Reply Last reply
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                        • D [email protected]

                          PSA be careful buying lye. It has other uses than soap making, including stripping of carcasses to the bone, and then turning the fat into soap. If you order enough you might get a visit from your friendly government agent.

                          Corrected as to what it does.

                          H This user is from outside of this forum
                          H This user is from outside of this forum
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                          wrote last edited by [email protected]
                          #111

                          throwback to this amazing scene from Four Lions

                          "Bleach scene"

                          https://www.youtube.com/watch?v=YWUTCo-D_J8

                          1 Reply Last reply
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                          • venus_ziegenfalle@feddit.orgV [email protected]

                            There's this list for example

                            There's also this article

                            There's also the fact that in mediterranian cuisine it has been used that way for centuries with no complaints about the taste.

                            And then there's just my personal experience of not a single dish I've prepared tasting bitter due to using extra virgin olive oil for frying.

                            C This user is from outside of this forum
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                            wrote last edited by
                            #112

                            Those are cherry-picked high numbers for EVOO and low numbers for canola oil. I have seen 450F/230C as a more common high end figure. I cook with sunflower oil which ranges 440F-480F and ghee which smokes at 482F.

                            I would also like to note that the original discussion was about caring for and seasoning cast iron pans which occurs at temperatures close to the smoke point of the oil, not about frying or sautéing. Cast iron pans are often seasoned in the oven and even used for roasting or baking at oven temperatures exceeding 500F. I would never put EVOO into an oven like that unless it was protected (such as included in a pizza crust) but even then I would prefer to drizzle the olive oil over the pizza after baking rather than before, due to the volatility of all the aromatics.

                            I have cooked plenty of times with EVOO but I would never use it for stir frying!

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                            • S [email protected]

                              It is, I literally just cook in mine, don't baby it, scrape the hell out of it with a heavy stainless steel spatula and use a paper towel to get out anything. If stuck bits of food, they get scrapped, then water and soap. Then just oil the pan and rack it again. None of that silly shit. Just use the damn thing.

                              M This user is from outside of this forum
                              M This user is from outside of this forum
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                              wrote last edited by
                              #113

                              Exactly. Just soak it in bacon grease, let the cats lick it dry overnight, then bury it in loamy soil under an orange tree during the full moon. So easy. I'm not sure why anyone doesn't use cast iron.

                              1 Reply Last reply
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                              • C [email protected]

                                At first you're gonna boil them. And after tha t you're gonna mash them, then you can choose to stick it in a stew.

                                Q This user is from outside of this forum
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                                wrote last edited by
                                #114

                                Po-tae-toes

                                1 Reply Last reply
                                0
                                • C [email protected]

                                  But cast iron is iron. It doesn't smoke.

                                  Oil makes smoke. You can use oil on steel, that is not an issue for you?

                                  P This user is from outside of this forum
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                                  wrote last edited by
                                  #115

                                  No, but I'm also not bringing oil to its smoke point when I'm doing normal cooking.

                                  C 1 Reply Last reply
                                  0
                                  • D [email protected]

                                    PSA be careful buying lye. It has other uses than soap making, including stripping of carcasses to the bone, and then turning the fat into soap. If you order enough you might get a visit from your friendly government agent.

                                    Corrected as to what it does.

                                    U This user is from outside of this forum
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                                    wrote last edited by
                                    #116

                                    That's why I buy all my lye through my LLC, Bone Soap Co.

                                    1 Reply Last reply
                                    0
                                    • B [email protected]

                                      Wait, how does an oven give migraines? Legitimately curious

                                      Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol

                                      U This user is from outside of this forum
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                                      wrote last edited by
                                      #117

                                      In most parts of the US, the typical range is all electric running on 240v. Gas is not the norm. Outlets are typically 120v, but appliances are connected to specialized high voltage outlets or hardwired.

                                      1 Reply Last reply
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                                      • a_random_idiot@lemmy.worldA [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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                                        wrote last edited by
                                        #118

                                        Unless you live in a humid area, a microscopic amount of water isn't going to harm anything before it dries. Clean it with soap then use a dry towel to dry it and leave it on the stove, it'll be fine.

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                                        • allnewtypeface@leminal.spaceA [email protected]

                                          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

                                          R This user is from outside of this forum
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                                          wrote last edited by
                                          #119

                                          That least touches an open flame.

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