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Thread: Cast Iron Skillet
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04-02-2020, 03:38 PM #526
I like this:
Lodge steel griddle, or if you want to be trendy, plancha. Nice and heavy. I take the grill off my weber gas bbq and place it right on the flavor bars. gets nic and hot fast. does great grilled veggies, meat, fishQuando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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04-02-2020, 05:18 PM #527
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04-03-2020, 09:51 AM #528
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04-04-2020, 12:06 AM #529
On that note:
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04-04-2020, 05:55 AM #530Registered User
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04-04-2020, 10:14 AM #531
I had one for a while and gave up on it. It definitely had hot spots under the burners. No surprise. It just didn't do enough of anything different for me than everything else I have. It splattered the top of the stove a lot and was kind of a bitch to clean because of the size and heft.
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04-04-2020, 11:32 AM #532
It goes on a 3-burner camp stove, covering 2 of the burners. Splatter would be terrible in a non-professional kitchen, but fine in the yard or campsite. Definitely hot spots, depending on how fast and hot you set the burners. A lower flame and a bit more patience for the heat to build certainly helps. Also, spending the extra time to level the camp stove properly makes a big difference in where the grease pools, and the eggs run.
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04-05-2020, 07:30 AM #533Registered User
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04-06-2020, 05:38 PM #534
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04-06-2020, 05:58 PM #535
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04-06-2020, 06:26 PM #536
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04-06-2020, 06:45 PM #537
I've heard of people sanding them down, but I think that should be reserved for restorations of old pans. Is it loaded with crusty carbon now? In my experience to get rid of caked-on carbon the best thing to do is throw the pan into a fire and just burn it to raw iron again.
The non-stick properties come from the oil bonding to the surface when baked (seasoned) in an oven (and no food.) My pans are more non-stick than those teflon pieces of garbage.
The bed of cherry coals was in my woodstove in the living room. Behind that bed that you can't see in the back of the stove is a strip of cedar that was soaked in water so it would smoke and not flame.
Ribeyes sound amazing. My wife are both kitchen dorks so we're rotating days for who gets to cook during this quarantine. There are currently six chicken breasts in the fridge all marinating/brining. Half are hers and half are mine. Hmmm...
Anyone have any cheesy/white creamy recipes for chicken breast?
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04-06-2020, 06:53 PM #538
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04-06-2020, 08:39 PM #539
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04-06-2020, 08:41 PM #540
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04-06-2020, 08:57 PM #541
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04-06-2020, 11:06 PM #542
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04-06-2020, 11:58 PM #543
What's the deal with enamel lined cast iron dutch ovens? Better non stick than unfinished seasoned cast iron or just fancier looking? Certainly a lot more expensive. I
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04-07-2020, 12:36 AM #544
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04-07-2020, 04:30 AM #545
Cast Iron Skillet
What BC said ^^. Enamels are awesome for tomato-based sauces as well as other soups. I’ve been known to spend several hours slowly boiling down chicken carcasses in ours for a soup base.
We named ours The Orange Bomb.
Also, today was a tag-team with the enamel for the white sauce. Butter, flour, milk, salt, pepper, nutmeg, cheese. Low temp and slow stirring. Add the milk slowly. And add cold milk. Keep fluctuating that temp.
In the skillet is two chicken breasts, fried. Then the sauce was poured on top to cook.
Sauce: onion, carrot, mushrooms, lemon juice, salt, pepper, Italian seasoning, all in the blender.
Then simmer. Then cool. After cooling, mix everything in the orange bomb, raise to a simmer, mix, cool, serve.
Enamels are rad. Yes, they are expensive and hard to swallow. But they quickly teach how to cook slow, simmering soups and sauces that just melt into deep flavors.
Supplement that with fast, flavorful cast iron frying and the marriage makes more and more sense.
Served with pasta and topped off with red chili pepper. Spicy. Slight tang. Then muted by cheese. And the mushrooms and onions are creepers anticipating the next bite. Always aim for a transition of flavors.
And clean your tools while they’re hot. And then re-season them for tomorrow.
Last edited by gaijin; 04-07-2020 at 05:32 AM.
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04-07-2020, 04:39 AM #546
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04-07-2020, 09:44 AM #547Registered User
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04-07-2020, 10:08 AM #548
I don't think there's much point to sanding. As I said and (I think dunfree) said also, the rough texture doesn't matter much, what matters is the seasoning you put on them. My rough textured pan is probably the most non-stick I have because of the care I take with it, its use, etc.
If your pan doesn't have a great season, I wouldn't take a grinder to it, I would just get some oil and the oven working. There's lots of info in here, or just read these: https://www.seriouseats.com/2014/11/...cast-iron.html and https://www.seriouseats.com/2010/06/...iron-pans.html"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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04-07-2020, 04:06 PM #549
What's great about the enamalized dutch crock is that you can put it IN the oven and heat from all directions without a lot of evaporation.
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04-08-2020, 06:17 AM #550
I sanded my modern Lodge pan. I reseasoned via the serious eats instructions afterwards, so it's hard to tell which thing made the difference, but I think the smoother surface works a bit better. What I really think is improved is ease of cleaning though. When something does get burned on, I find it much easier to clean than before and I can really tell a difference between the smoother bottom and the nubblier sides, which I didn't sand.
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