Perpetual stew vibes
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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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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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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.
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They probably don't have an exhaust vent in their kitchen
That's not it, we have no issues any other time cooking, just when doing cast iron.
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He needs a CO detector...
Does cast iron give off CO when you do that? If not, explain why we don't have issues any other time we use the oven.
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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
Electric, and it's the smell the oil gives off during the process.
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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.
Ah, I thought the oven in general does it for you. Yeah, that makes sense, I hear migraines can be triggered by a lot of things if you're prone to getting them.
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Just leave it on the stove on maximum heat for one hour after each use, then chip off the carbonized chunks of asphalt that you've just created. 100% sterilized, no washing required, and smells just like your big bad diesel pickup exhaust.
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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.
NO. NO MORE INSTRUCTIONS.
I'm washing it with Himalayan salt, hanging it to dry in the sunshine, then storing it under my bed in a wicker box just like my great grandmother taught me!
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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 have a lodge set of pans for the last 15 or so years and you can tell which ones are most used because they are flat and the less useful to me sizes are all still bumpy. I think over the years I've eaten a bumpy surface worth of cast iron off several pans
