Perpetual stew vibes
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Wait, how does an oven give migraines? Legitimately curious
Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol
They probably don't have an exhaust vent in their kitchen
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That’s fair. I have a Lodge, and I ground down the inner surface so it’s flat, so I had to re-season it.
~I guess I can probably stop re-seasoning it now.
~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.
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Yep, which is why of you ever want to strip and re-season cast iron, you use a lye bath with some electrolysis magic. Do that once and you'll see why back in the lye soap days, you
wantweren't supposed to wash them.wrote last edited by [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.
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Poisons don't have to be alive to hurt you.
The microbes need to be alive to produce them when you finish using the pan it’s hundreds of degrees so the bacteria are dead
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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
gags in Gordon Ramsay
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If you use regular dish soap (i.e. dawn), you most certainly can (and should) wash it. However, the trick is that you absolutely must dry it, put a light coat of oil, and then bake it to keep it from rusting. I preheat the oven to 450°F and then turn off the oven, and let the pan sit until it’s cool enough to the touch to put away.
I've been a lazy ass and just leave it dirty until I'm gonna use it again, wipe it down with soap then cook. Prevents it from staying wet at least.
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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.
wrote last edited by [email protected]Most vintage cast iron pans were ground flat, they only stopped doing that as a cost saving measure later on.
My vintage flat cast iron pan from the 30's keeps its seasoning just as well as my modern one, and is a bit more non-stick compared to the modern ones.
What determines if a seasoning will flake off is mostly due to the type of oil used to create the seasoning. Flax seed oil will create a much harder seasoning, but it is the most prone to being chipped or flaking off.
Most other types of fat, like Crisco (don't cook with it!) or canola oil, will produce a perfectly good and resilient seasoning on smooth or bumpy cast iron.
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Not OP but mine is natural gas and definitely produces trace amounts of noticeable gases when run. It gives me a very mild headache
Yeah I forgot those were a thing. We run slightly more voltage here so high power electric appliances are the default, even gas stoves are becoming rarer, ovens are basically all electric for home use.
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I have cooked on a cast iron pan daily for decades at this point. I never oil it. It's fine.
But internet guy says you've been doing it wrong this whole time. Why won't you completely change your ways based on the comment of pedantic rando?
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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
At least it's not raw
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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.
wrote last edited by [email protected]lye (sodium hydroxide) has all sorts of uses and for cleaning your pan you don't need it dry. Just buy a cleaning agent containing it.
It is one of the most used chemical products and i strongly doubt that anyone having normal uses for it will ever get a government visit.
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Yall need the The Food Lab better cooking with science book by J. Kenji Lopez-Alt. He has a whole section on proper cleaning and seasoning of a cast iron skillet.
This book is so informative. I got his other cookbook, The Wok, and now sing the praises of that versatile cookery ever chance I get.
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Yall need the The Food Lab better cooking with science book by J. Kenji Lopez-Alt. He has a whole section on proper cleaning and seasoning of a cast iron skillet.
Kenji could write an article on literally anything and I'd take it as gospel. Could tell me the best way to drive my car was with one eye closed, and I'd be pirating the next day.
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This post did not contain any content.wrote last edited by [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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I had a roommate that did this. Except their reason for not cleaning it was that they thought all that stuff leftover was what is called seasoning. AND they wanted the cast iron seasoning to flavor their dishes.
I tried to gently explain the misconceptions, but they believed their grandma instead of me.
Fuck. This isn't true?
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This post did not contain any content.
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.
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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.
wrote last edited by [email protected]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.
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If you use regular dish soap (i.e. dawn), you most certainly can (and should) wash it. However, the trick is that you absolutely must dry it, put a light coat of oil, and then bake it to keep it from rusting. I preheat the oven to 450°F and then turn off the oven, and let the pan sit until it’s cool enough to the touch to put away.
I just wash with water and stove-dry it
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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.
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.
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Wait, how does an oven give migraines? Legitimately curious
Edit: I forgot Americans have inferior electricity and often use gas ovens at home lol
Actually, it's the smell that the oil/fat gives off as it cooks in the oven that does it. No issues whatsoever when doing normal operations, so it's not the oven or the ventilation.
