Perpetual stew vibes
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You don't necessarily need to do that every time. The thing about cast iron is that even if you actually "ruin" it, you can just redo the seasoning.
So it's fine to be a little lazy about it. The one thing you want to avoid is rust, as you mentioned. I wash mine with a tiny amount of soap involved and most of the time I just dry them off with a paper towel. If I put on a coat of oil, I leave the pan on the induction stove for a bit, with the stove timer on. Easier than the oven.
Only if the seasoning looks like it might need a couple more layers, do I go the oven route.
Yes to oil and stove.
Totally forgot about the stove timer thanks!
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Why would you wait two years when you can just melt it down in a crucible and re-cast it after every use?
Why not just do your cooking directly in the crucible at that point? I heard it's great for pizza
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It depends. Usually no, but if there are any mysterious disappearances in your area, a person that has recently bought large amounts of lye will certainly be questioned at least.
Why would you do that? For getting the cast iron pan completely clean, just use oven cleaner or furnace glass cleaner. They contain sodium hydroxide and are meant to deal with burnt in residues.
There is no reason to buy dry lye for that, leave alone a large quantity.
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I mean, iron is a part of our nutritional diet.
Unironically starting in the mid 40âs Norway began to add iron to their âMyseostâ as they didnât use ironpots to make it anymore and myseost was a substantial part of their diet.
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I've got a ceramic and it has all the advantages of cast iron without the disadvantages.
My ceramic pan isn't even close on nonstick properties, it can cook eggs but needs more oil than cast iron. My smithey cast iron is king, so smooth the eggs slide around by default.
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Not sure about the soap thing. It definitely strips more of the "seasoning" than just water in my experience. And it's my understanding modern dish soap contains some synthetics, and cast iron is very porous (I use the cheap kind, I think the kind for camping, lol), so I avoid soap. I just use very warm water and sometimes mechanical means (stainless steel scrubbers) to clean my cast iron. Tbf, just cooking very fat/oil heavy stuff restores much of the seasoning whenever it's lost.
So I HAVE to cook this bacon to fix this pan? Oh noooo
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No, but I'm also not bringing oil to its smoke point when I'm doing normal cooking.
So the problem is oil smoke... Seems like ventilation would help with that
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My ceramic pan isn't even close on nonstick properties, it can cook eggs but needs more oil than cast iron. My smithey cast iron is king, so smooth the eggs slide around by default.
Yeah I feel like people who say that about ceramic haven't cooked on well-seasoned cast iron. Both of my cast iron pans are nearly as nonstick as Teflon, and eggs slide around like you said. Cooking runny-yolked eggs on my ceramic is a pain without an egregious amount of oil though.
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It's not about teflon, but the chemicals used to attach this (or any other) extremely non-sticky plastic to a pan.
Imagine the kind of chemistry needed to make a thing that a cooked egg slides off on it's own stick to a metal surface in high temperatures.
* This is mostly incorrect, I don't want to spread misinformation.Teflon is otherwise inert and shouldn't have health implications on it's own (that we know of).
Obviously I'll still avoid ingesting any more plastic myself, as much as I can help it. Not suggesting anyone chews on PTFE tubes.
No, it's about the Teflon too. Teflon becomes chemically unstable around 400-500F, temperatures well within the reach of a modern home oven or range, and releases polymer fumes that are damaging to your health.
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Eh, just turn up your stereo and open a window. You'll get used to the smoke.
Seriously, what's with posters these days! I used to smoke 20 pans a day in the 90s
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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.
It doesnât turn bone to soap, it turns fat to soap
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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 scrape the crud off while it's still hot and then rinse it with dish soap and water. Never had an issue.
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It's not about teflon, but the chemicals used to attach this (or any other) extremely non-sticky plastic to a pan.
Imagine the kind of chemistry needed to make a thing that a cooked egg slides off on it's own stick to a metal surface in high temperatures.
* This is mostly incorrect, I don't want to spread misinformation.Teflon is otherwise inert and shouldn't have health implications on it's own (that we know of).
Obviously I'll still avoid ingesting any more plastic myself, as much as I can help it. Not suggesting anyone chews on PTFE tubes.
Check out this amazing video all about Teflon. I know, nearly an hour long... Worth it!
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It doesnât turn bone to soap, it turns fat to soap
You are correct. Edited my post. My wife use to make soap so I knew it was caustic and I think she could only order limited amounts at a time or something like that.
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I scrape the crud off while it's still hot and then rinse it with dish soap and water. Never had an issue.
NO. NO MORE INSTRUCTIONS.
Iâm cleaning it with an industrial angle grinder, seasoning it with crushed up dandelions, then storing it under my pillow just like my couples therapist taught me!
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NO. NO MORE INSTRUCTIONS.
Iâm cleaning it with an industrial angle grinder, seasoning it with crushed up dandelions, then storing it under my pillow just like my couples therapist taught me!
That's all fine but if you do this over long weekends then you don't deserve cast iron.
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Any pathogens would be cooked anyway.
The toxic stuff is what bacteria leave behind, and you can't cook that out.
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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.
Scrubbing under running hot water has worked fine for me. I occasionally use boiling water if there is grease that doesn't want to move.
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I've always just been taught to use boiling/hot water and scrub it, dry it immediately after, and then put some oil on it so it doesn't get dry. Never had any issues.
Thats basically what I've been doing all this time too.
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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 put a little water in it, turn the burner on, and scrape it with a spatula as the water boils. Rinse out and paper towel dry. Add a little oil if it needs it, heat again, and wipe off the excess.
