Food
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- Continuity1
Cast-iron pizza.
Haven't tried it yet, but I wanna.
- lol, a perfect pairing. They both try to kill people with food.garbage
- garbage0
Re: scara, cast iron pans
When my nana passed a decade or so ago, my family picked apart her estate. She left me her pans. These bitches are WW2 era, and they pretty much fed me my entire life.
If your pans are new, just season and keep 'em clean. If they're old, I can give a detailed restoration step thru.
Proper seasoning is an oil with a high smoke point. I recommend grapeseed, but if you're thinking of using it at wok temps go with sunflower.
Oil that thing top and bottom, including the handle.
Toss it in a 400 oven, upside down with a pan on the bottom rack to catch the drips. Let it cool. Repeat.
Congratulations, you now have a non-stick cast iron.
Ignore the bullshit you see on the internet of "don't wash with soap". You wash it with soap immediately after cooking and then toss it back in the oven. The residual heat usually dries off any moisture that would start oxidation. If not, just bake the pan until it's bone dry.
Also if you have an induction range (which sadly, I currently have) get an induction mat.
- Great tips, thanks!scarabin
- Cool that you now care for the same pans that fed you as a kidscarabin
- Ha yeah, even fed my mom. If you take care of them, they will last forever. If you ever do get any rust, throw steel wool at it.garbage
- You don’t need to wash with soap and it’s not bullshit to say so. Be nice,MrT
- It's bullshit in that it's a internet meme thing. You don't need to, but you also don't need to eat cereal with a spoon.garbage
- Dish soap doesn't break the seasoning. I feel like half the people on the internet think "seasoning" means a flavor that lives in the pan.garbage
- Seasoning is a refined and multilayered re-carbonation process that keeps things nonstick and makes sure your next meal doesn't taste like your last.garbage
- Wasn't being mean, those are just the facts.garbage
- If carbonisation means the taste doesn't transfer, then you've explained no need for soap : ) My two pans have been kicking since the late '90s. Fact!MrT
- Anyway, no biggie. just different experiences eh? I was lucky enough to get this advice first-hand from Shaun Hill, a long time ago. The dude's a legend.MrT
- Ha, mine have been kicking since.. whenever my nana got them. The Shaun Hill name drop is awesome and I mean that with all sincerity. He is a legend.garbage
- But there is a difference between a pan that is working in a professional kitchen..garbage
- ..where everything is cooking the same thing on repeat, and the home skillet where you might not want your eggs to taste like last night's curry.garbage
- soap? No and Yes. they both have their merit. the reason people say no soap was because soap used to have lye in them. and would have strip away the seasoning.pango
- soap now a day dont have lye anymore unless you specifically went and buy soap with lye in them.pango
- other things that could ruin the seasoning on you cast iron pan. Lots of tomatoes. cuz they're high acidic.pango
- what if you really really really want to cook tomato source with it? go ahead. that's the good thing about castiron. it's easy to season the none stick at home.pango
- why induction mat tho? magnetization? castiron's like 90% iron...pango
- the % is not accurate. dont @ me.pango
- Reckon scarabin has enough to go on now eh?MrT
- I found a cast-iron dutch oven in my shed. Restoring it nowscarabin
- if the build up is really bad, power tool and strip disc is your friend. then season it 3-4 times before use.pango
- @pangs Induction mat to protect the cook surface from the pan. I have a huge scratch on mine, thanks to my gran.garbage
- oh ¯\_(ツ)_/¯
do you keep the protective film on your remote? XDpango - lol what? No, mine are just 6lb tanks from the 40s with strange warped rings on the underside. If you don't set them just right, they don't induct.garbage
- I do have an aftermarket protective film for my camera though. Phones though? They're all disposable. I'm a fairly destructive person.garbage
- Nairn1
*droooool
- PioneerDJ3030
Rocky Mountain Oysters
- Continuity0
I should hate the fuck out of this.
But, no. No, I do not.- I had tried those out, DAMN that was burning..https://pan...Danish
- BuddhaHat5
I saw mention on r/salsasnobs yesterday of Chilean pebre, which seems like a cross between a pico de gallo and a salsa. It's definitely on my list to try now, and looks pretty simple and delicious. Served with bread or meat, and it seems like you can either blend it like a salsa, or leave it rough more like a pico. Now I just need to find an aji chilli plant and add it to my collection.
- scarabin0
I’m gonna try this for a week
- pango0
decided to make Ratatouille.
the problem with all veggie dish is after i ate the whole thing i'm still hungry....
- *Confit byaldipalimpsest
- you are correct. but it's more fun to say ratatouillepango
- Nairn0
- Good thing it's explicitly stated. Otherwise I'd think it's a 1:48 scale model kit of an F-15.Continuity
- Danish0
Wurst mit Sauerkraut (Sausage with sauerkraut/sour-cabbage)
