Cast Iron- share all your favorite tips/tricks/recipies

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P. Willenberg
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Cast Iron- share all your favorite tips/tricks/recipies

#51 Post by P. Willenberg » March 15th, 2017, 6:02 am

Eric Michels wrote:For those of us that don't have a 150K BTU burner to use a regular thin-walled carbon steel wok, I highly recommend Lodge's thick-walled cast iron version. It has a flat bottom for use on a standard cooktop, a fully concave interior, and the mass of it and cast iron construction mean that it will suck up enough heat to avoid cooling right down when you add your food (a problem I had on weaker stoves with a thin walled carbon steel wok). It is clearly not the same as having a full on wok burner but the closest that I've been able to come at home.
I have a buddy who does this and preheats the cast iron wok in the oven since he has crappy electric coil burners.
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Mark Mason
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Cast Iron- share all your favorite tips/tricks/recipies

#52 Post by Mark Mason » July 7th, 2017, 11:33 am

I need help with my cast iron skillet. Bought a new Lodge and have used it about 15 times, all for steaks. Each time, I just wipe it out with a paper towel but now I have a "gunk" that has formed a soft crust that is getting thicker with each use. I could scrape it out with a knife, it's that soft and thick. Is this the ideal, nonstick surface that I'm after?
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Cast Iron- share all your favorite tips/tricks/recipies

#53 Post by Rob_S » July 7th, 2017, 11:46 am

Mark Mason wrote:I need help with my cast iron skillet. Bought a new Lodge and have used it about 15 times, all for steaks. Each time, I just wipe it out with a paper towel but now I have a "gunk" that has formed a soft crust that is getting thicker with each use. I could scrape it out with a knife, it's that soft and thick. Is this the ideal, nonstick surface that I'm after?
No.

Get a chainmail cloth and scrub that off. I always wash my cast iron when it's still warm, rinsing it out with hot water and then drying. Just wiping it out won't clean the pan and you'll get soft, thick gunk. When it's properly seasoned the hot water and a soft bristle brush should make everything come off. The vast majority of the water will run off like it's a non-stick pan.
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Cast Iron- share all your favorite tips/tricks/recipies

#54 Post by ybarselah » July 7th, 2017, 4:43 pm

this may be a very stupid question, but is there a cast iron pan out there with a copper core?
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Bill Tex Landreth
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Cast Iron- share all your favorite tips/tricks/recipies

#55 Post by Bill Tex Landreth » July 7th, 2017, 6:26 pm

Stupid question
DB: https://www.urbandictionary.com/define.php?term=Cankles&amp=true&defid=248846

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Cast Iron- share all your favorite tips/tricks/recipies

#56 Post by M Hudson » July 8th, 2017, 9:08 am

For whatever reason I am now cooking in my lodge skillet all the time over my copper core pans. I find that if I put it on the gas burner on 3 and just let it come up to temp slowly it cooks wonderfully. Eggs are non stick every time. Ps I seasoned it by bills recipie. Wife nearly beat me for the smell but it worked.
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Re: Cast Iron- share all your favorite tips/tricks/recipies

#57 Post by Nola Palomar » January 12th, 2020, 11:09 am

I keep my grandmother’s Wagner on my stove top and use it all the time. My dad brought me several more which I’ve re-seasoned but I think I’d like to bring them back to bare and start over. Is one true method better than others? I have done it w the self clean cycle on the oven, is that over kill though?
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Re: Cast Iron- share all your favorite tips/tricks/recipies

#58 Post by Milton Hudson » January 13th, 2020, 8:30 am

Nola Palomar wrote:
January 12th, 2020, 11:09 am
I keep my grandmother’s Wagner on my stove top and use it all the time. My dad brought me several more which I’ve re-seasoned but I think I’d like to bring them back to bare and start over. Is one true method better than others? I have done it w the self clean cycle on the oven, is that over kill though?
The self clean cycle works well. Or if you have an outdoor burner (around here we call them turkey burners or crawfish burners) you can just put it on that until the previous seasoning burns off. Then once cool, clean it out and use the same burner to reseason. This way the smell stays outside. The country way to do this was to throw it in a trash fire, once the fire burns out,get it out of the ashes, wipe out and then fry up some potatoes.

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Mel Hill
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Re: Cast Iron- share all your favorite tips/tricks/recipies

#59 Post by Mel Hill » January 14th, 2020, 6:58 am

I’ve used this method to redo the seasoning in a cast iron skillet
http://sherylcanter.com/wordpress/2010/ ... cast-iron/

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Re: Cast Iron- share all your favorite tips/tricks/recipies

#60 Post by Victor Hong » January 14th, 2020, 12:07 pm

ybarselah wrote:
July 7th, 2017, 4:43 pm
this may be a very stupid question, but is there a cast iron pan out there with a copper core?
Because copper expands faster than cast iron when heated, and shrinks faster when cooled, the copper core would eventually fatigue and distort the cast-iron cooking surface.
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Re: Cast Iron- share all your favorite tips/tricks/recipies

#61 Post by Andrew Kotowski » January 20th, 2020, 4:12 pm

Mel Hill wrote:
January 14th, 2020, 6:58 am
I’ve used this method to redo the seasoning in a cast iron skillet
http://sherylcanter.com/wordpress/2010/ ... cast-iron/
Just did this over the course of three days; thanks for the link.
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Mel Hill
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Re: Cast Iron- share all your favorite tips/tricks/recipies

#62 Post by Mel Hill » January 20th, 2020, 7:52 pm

My pleasure! Your work looks great

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Re: Cast Iron- share all your favorite tips/tricks/recipies

#63 Post by GregT » February 9th, 2020, 1:24 pm

Don't make too much of a fuss over this stuff.

Nobody used to worry about this until teflon and all those other things came out in the 1950s and 60s and people stopped using the heavy cast iron pans because they weren't "modern" and they were heavy. But the pans are pretty indestructible. People used to bring them along in their covered wagons and cook over open flames and back in the day, a lot of people had coal or wood stoves that they sat the pans on.

And don'worry about losing your "seasoning".

There is really no good or bad way to season the pans, just use them. Melt some butter, toss in your eggs, and you're seasoning your pan. After you do that a few times it's seasoned. If you want to go through some ritual to feel better, then by all means buy special oil and put them in the oven and all that other stuff, but there's absolutely no point whatsoever to doing that.

If you have an old rusty pan, or if you want to re-season, although I don't know why you would, you can use a sander. If you buy a new Lodge you might want to do that - those things look like they were cast by a third grader. And I would do it with any pre-seasoned pan since you don't know what that stuff is. I've done it by hand when I bought an old pan or found one in the garage that was pretty rusty. It's easier if you have a drill and you attach a sanding disc. Just takes you a few minutes that way. Then wash it out to get all the metal particles out of it and wipe it down with a bit of oil to prevent rusting. It will be a nice shiny gray color.

You can most definitely use dish detergent. And you can use a steel-wool scouring pad which is what I use. Just did that this morning. The easiest thing to do is to put in the water while the pan is still hot, and then scrub quickly w/out burning your hand. If you've ever seen a Chinese restaurant clean out their woks, they put water in to a hot wok and use a bamboo scrubber. Your seasoning doesn't get ruined. Nor does it get thicker and better over the years. Once it's there, it's there. Just use the pan.

As far as the Canter article above - it's a safe bet that nobody looked specifically for flax seed oil back in the 1800s and probably in the 1900s. I know my grandmother never did, nor did my mother although she was a painter. Some people say that flax seed oil can flake off. I have no clue. All I know is that if you use your pans you're going to have a fine seasoning. And you can cook highly acidic foods in them. I make tomato sauces and deglaze with wine all the time. No problems.
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