Perpetual stew vibes
-
Wait, why shouldn’t I cook with Cisco?
Update! So the new Crisco uses Intersterified fat, which this study suggests promotes weight gain, increases blood sugar levels, and stresses the liver.
It also is now mostly made of Palm oil, which means buying it inadvertently supports the burning of rainforest for palm oil plantations.
-
This post did not contain any content.
I cleaned a cast iron pan over the weekend. "Oven cleaner" the voices on YouTube said. In reality I needed an angle grinder and it took me the better part of 3 hours to do. My pan had some kind of matt black factory "seasoning" that was definitely not just oil and it took that long to chip it all off. Anyway pan is back in action now.
-
You literally can
Please try cooking out the toxins from some chicken 2 weeks past it's use by date and let us know how it goes.
-
Please try cooking out the toxins from some chicken 2 weeks past it's use by date and let us know how it goes.
Doesn't it just all turn into carbon at some point? Not sure how tasty that would be though.
But for the pan its going to be mostly a thin layer of oils, guy should at least give it a good wipe with a cloth though even if nothing else.
-
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.
A lot of it kinda is. Sure there might be some optimal option. But its a fucking frying pan. It can manage being mishandled a bit too. Just don't drop it as you might damage your floor after breaking your feet.
-
Honestly, depending on the specifics here, not the worst. If they're using an oil that will polymerize, then as they oil/heat/cool cycle it, the seasoning will further develop over time, as long as they're somewhat scraping off remnants of their cooking as they finish, leaving it as clean as it can be without actually washing it, and then heat cycling it to sanitize any bacteria that might be there, I don't really see a problem with it....
It's not exactly up to modern hygienic standards, or social standards.... And I'm pretty sure if any restaurant or food joint did the same they would get shut down by the health inspector before long.... But you do you buddy.
For anyone not in the know, the thing with cast iron and cleaning is no longer a problem. Clean your cast iron. When cast iron was just about the only cookware, soaps included lye. Lye will erode the non-stick "seasoning" on cast iron. Modern soaps do not contain lye, so go ham.
Cleaning, however, introduces water.... And water causes iron to rust, so it is generally advisable to clean your cast iron cookware, then immediately heat it up past the boiling point for water, to vaporize any liquid water and carry it off the surface of the iron. Once past that temperature, let the cookware cool, then treat it with a thin layer of oil. This will protect the surface from atmospheric moisture and allow the cookware to work over much longer periods of time without needing to be "re-seasoned" (which is removing the layers of polymerized oil on the cast iron, and then re-applying it using a slow method of oiling, then heating the cookware, allowing it to cool, oiling then heating again)...
Don't be afraid of cast iron, it needs a little more attention than other cookware, but it's a joy to actually cook with.
I don't know if that thick amount of oil would polymerize well though, you want a thin layer for that.
-
I've got a ceramic and it has all the advantages of cast iron without the disadvantages.
No it doesn't. They cost more and everything I see says that you can't use metal tools on it.
-
So I HAVE to cook this bacon to fix this pan? Oh noooo
Yep, its required. Best do it again for good measure.
-
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
Don't have a smoke alarm in the kitchen so its ok.
-
Doesn't it just all turn into carbon at some point? Not sure how tasty that would be though.
But for the pan its going to be mostly a thin layer of oils, guy should at least give it a good wipe with a cloth though even if nothing else.
by the time the pathogens turn to carbon, you'll basically just be left with a lump of charcoal though
-
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.
what about hydrofluoric acid? can i use that?
-
I wash mine in holy water, then dust it with volcanic ash from the 1980 Mount St. Helens eruption, and wipe it down with a felted angora cloth, just like my mother taught me.
wrote last edited by [email protected]I'm noticing a severe lack of chants and prayers in your routine. And where's the incense?
-
No it doesn't. They cost more and everything I see says that you can't use metal tools on it.
It did say you can on this one, so...
-
by the time the pathogens turn to carbon, you'll basically just be left with a lump of charcoal though
I feel that was heavily implied already.
-
I cleaned a cast iron pan over the weekend. "Oven cleaner" the voices on YouTube said. In reality I needed an angle grinder and it took me the better part of 3 hours to do. My pan had some kind of matt black factory "seasoning" that was definitely not just oil and it took that long to chip it all off. Anyway pan is back in action now.
wrote last edited by [email protected]As an addendum I think the "seasoning" was some kind of matt black enamel layer on the inside of the pan. I wouldn't have touched it but even in regular use flakes detached and I had about 6 divots in the pan because of it. Oven cleaner did nothing to remove this layer so I used by angle grinder and a sanding attachment. It was painfully slow (my grinder is cordless and needs recharging) but I cleaned it eventually. Once I was down to bare metal I cleaned it and seasoned it with a few layers of oil. I think it will be far easier to clean from now on. The outside of the pan and bottom are still coated in whatever the inside was when I bought it.
-
I feel that was heavily implied already.
That's the joke.jpg
