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  3. Perpetual stew vibes

Perpetual stew vibes

Scheduled Pinned Locked Moved Microblog Memes
microblogmemes
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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
    1
    • 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

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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?

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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
        [email protected]
        wrote last edited by
        #108

        Google it

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

          Google it

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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
          0
          • 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
            [email protected]
            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
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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

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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
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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.

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                    wrote last edited by
                    #114

                    Po-tae-toes

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                    • 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?

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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

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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.

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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.

                            R This user is from outside of this forum
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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

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                              wrote last edited by
                              #119

                              That least touches an open flame.

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                              • track_shovel@slrpnk.netT [email protected]
                                This post did not contain any content.
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                                wrote last edited by
                                #120

                                Any pathogens would be cooked anyway.

                                S H 2 Replies Last reply
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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.

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                                  wrote last edited by
                                  #121

                                  As long as you're not cleaning with lye, soap is generally fine. But if you're going to be a bit lax on cleaning, the only real downside in my opinion is potentially introducing flavors you didn't intend.

                                  I think for the most part, you do you. If it looks visually fine, it's probably good enough.

                                  M T 2 Replies 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.

                                    P This user is from outside of this forum
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                                    wrote last edited by
                                    #122

                                    The chart at https://en.wikipedia.org/wiki/Smoke_point would disagree

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

                                      The chart at https://en.wikipedia.org/wiki/Smoke_point would disagree

                                      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 [email protected]
                                      #123

                                      No, at least read it properly before commenting.

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                                      • L [email protected]

                                        Any pathogens would be cooked anyway.

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                                        wrote last edited by
                                        #124

                                        But more likely to ingest benzopyrene which can be carcinogenic

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                                        • venus_ziegenfalle@feddit.orgV [email protected]

                                          No, at least read it properly before commenting.

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                                          wrote last edited by [email protected]
                                          #125

                                          207 as opposed to 230-250 for the oils people typically recommend (rice bran, peanut, refined sunflower, ghee...) and 270 for avocado. Sounds lower to me.

                                          Edit: oh you were talking specifically about canola. Well, since they put mustard oil (basically the same thing) at 240 later, I'm not sure about that number, but yeah maybe specifically canola is also not great.

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