Hello, again, hello...
Neal helped with this one, too. Guess he didn't get enough bacon grease on the sides because there was a little bit of sticking, but nothing too bad - scraped right out onto a fork! Now the hardest part: letting it cool off....
And that's all I have to say about that.
Just as the title says. This seasoning is pretty damned good for anyone who hasn't tried it.
Edit: idk who the hell Neal is, nor why he's in my kitchen, but I can't fix the title, so....whatever. Happy Monday, I guess?
First time cooking in a new cast iron pan that I seasoned twice. I let the pan heat up for a few minutes until the handle was warmed up and tried the water droplets test, and they would dance for a second or two before evaporating. I only cooked in sunflower seed oil and nothing else, maybe except for the bit of grease the bacon released. The bacon got a bit stuck at first, but eventually released fully after I flipped it over.
Then I added the egg. This is the bottom side of the egg btw, which I'm used to being less crispy and would prefer it that way, like in a nonstick pan. Is that achievable? I cooked this on the lowest heat possible for a few mins with a lid on. At the end, nothing remained stuck on the pan, but the egg didn't release itself on its own, I had to scoop it up with a spatula.
What can I do to improve my egg frying skills?
Brought the pan to the Airbnb and it had that vacation glow
What's the story behind your family's cast iron?
One of our favorite things about cast iron is that it's one of the few kitchen tools that's often passed down from generation to generation. A well-made skillet can outlast the person who bought it, carrying decades of meals, traditions, and memories along the way.
We'd love to hear about the cast iron that's been in your family.
Who did it belong to? How long have you had it? Is there a favorite meal that's always cooked in it?
If you have a photo, we'd love to see that too. There's nothing better than a well-loved skillet with a story behind it!
Have watched the price of this off and on for a year or more debating on adding a new Lodge to my cookware but noticed yesterday something weird is going on. Looking again today it's up even a bit more. Currently $78.78 for a single skillet on Amazon! Without a handle holder is still $23.85.
Most people say “just cook with your pans, they’ll get seasoned eventually”
However, most guides I’ve read about seasoning your cast iron say to keep it in the oven for a lot longer and at higher temperatures than I would normally cook at. Why is this?
If oils take that long to polymerize, how could cast iron get seasoned during normal cooking times? If they don’t, why do we bake them in the oven for so long when seasoning?
Help me understand! (I’ve been cooking everything with cast iron for a long while and I love it, I’m just curious!)
There is always black residue, always.
The way I clean it is to scrub it with soap and water, then I put it back in the stove to dry and then rub some oil. But every time I wipe it down it always has black residue.
I did "restore" it when I first started using it by giving it a 30 min vinegar (half water half vinegar) bath, scrubbing it, and then adding oil and baking in the oven at 450 for about an hr, twice.
Is it safe?
I hope non-cookware posts are allowed!
My great grandmother recently signed her storage units over to me. While going through things, I found a bench she bought for me as a toddler. The wood was completely rotted away, so only the metal and hardware is still here.
I'm not 100% sure this is cast iron, but from reading I think it most likely is. It's heavy like it, and sounds similar to my skillets when I hit it.
The woodworking portion I can manage, but I'm lost on the metal. There's green dust, which I assume is moss or algae that will come off with a scrub. There's a white dusting too, which may be salt or hardwater, as she lived on the coast until recently. The pieces are not huge, but they're too big to fit in my oven for seasoning.
What should I do? I'd love to be able to pass this down to my, my siblings', or my cousins' kids in the future.
Made these in my 12" cast iron skillet using sourdough discard and finished them with homemade cream cheese frosting.
This was my second attempt after adjusting the recipe to better fit the skillet, and I'm really proud of how they turned out! They baked up perfectly, but the caramelized cinnamon butter around the edges and on the bottoms was my favorite part.
These are one of those from scratch projects that give you a really inpressive outcome and with pretty minimal effort. My favorite kind of baking. lol Happy to share the recipe if anyone wants it!
Hello every one, I am extremely new to Cast Iron, this is my first pan. I picked it up because I liked the hammered look of it. This looks to me like a project some one abandoned. From what I can tell it is a Chicago hardware foundry made one. 87XB. I'm not sure what was done to it before I got it, or if it was done correctly. I can tell from scrapes that it is nickel or chrome plated. My problem is I cant tell what I am looking at when it comes to the seasoning. The cooking surface inside looks mottled. Do I strip it and try my hand at that? Or just cook in it as is? Not exactly sure what to do. Any input appreciated. Thanks and have a nice afternoon.
It’s been a little while, but I’ve got it cleaned up and through two rounds of seasoning. Next are the handles. I’ll update when those are on, but again it might be a little bit. But one of the most important parts, does anyone have any recipes and tips and tricks for using this. I’ve got a coil stove and a gas camp stove.
A while back, I asked about three pieces that I evidently got for a good price. https://www.reddit.com/r/castiron/s/XMM4jdU0nh
The pans got 3 yellow cap treatments but still wouldn’t shake some really old burned on crust. The Dutch oven…well, you saw the pictures. So this weekend, they all got the e bath. Not a perfect restoration but as a first timer, I’m pleased. The #5 passed sliding egg test this morning! As you can see, the lid of the Dutch oven was a bit too oily and I can’t get it off. I figure that a couple of meals will fix that.
Original video: https://youtube.com/shorts/5hw6U47KslI
First meal in a new lodge skillet, learning experience for sure. New to cast iron.
Didn’t realise how long the pan retained heat for so the eggs were slightly overdone but still great. I may have blasted the heat a little too high as I had some burned black spots. But a bit of salt and paper towel got rid of most of it with a bit of elbow grease. Is that too abrasive for the factory seasoning?
Dried it off on the stove with bit of oil, wiped with a tea towel.
I think even with a couple mistakes it was still one of the better Shaks I’ve cooked. Think I’m converted.
Did you season on the fire or just in your own oven?
This wasn't a difficult restore, as the pan was in pretty good shape beforehand with minimal rust and build-up, but the cooking surface came out excellent!
There is a spot on the back that just refused to clean up, and I don't know what's going on there. The spot is noticeably rougher to the touch. The pan was in a lye bath for 2 weeks, but even after I scrubbed it with steel wool and a wire brush when it came out of the lye, the dark spot wouldn't go away. Vinegar bath at the end before I started the re-seasoning process didn't make a difference on that spot either. Is it maybe just a casting flaw and the super rough texture is stubbornly holding onto stuff?
Has anyone ever used one of these dome thingies?
I plan to use with induction and up my stovetop baking game
Made breakfast burritos for the family this morning. Starting the potatoes on the stove then baking them made them crunchy on the outside and soft in the center.
½ an onion hidden in the sausage, cooked down so you cant even see them.
Pictured:
Modern lodge before they stopped doing final grind
Griswold Small Block No.6
Top of a chinese double dutch