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12-02-2014, 04:58 PM | #16 |
You Sweetie!
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I think Q will really like owning them.
TY TY TY!!!! |
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12-02-2014, 05:30 PM | #17 |
Mostly Ignored
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12-02-2014, 05:44 PM | #18 |
Fish are scared of me
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Is that one of the Manning brothers ?
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12-02-2014, 05:55 PM | #19 |
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Use coarse sea salt as an abrasive to clean it out. Or, deglaze it with some wine each time u. Use it. One big word of caution. Never put cold water into the super hit pan or you can crack it
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12-02-2014, 06:21 PM | #20 |
Psycho Bag Of Squanch
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Be sure to season it first if it isn't already...
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12-02-2014, 06:25 PM | #21 |
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If you want your skillet to cook like an old Griswold then you best get out some elbow grease and the sandpaper. New cast iron isn't polished like the old ones. 40 grit, then 80, then 120 and expect to spend a couple hours doing each grit. Get rid of that textured surface. Then season very well.
You can use soap, its more of a wise tale than anything. You can't soak nor scrub vigorously with soap. A quick wipe out with a soapy washcloth wont hurt a thing. Re-season after every wash, for sure. Do remember that cast iron does not cook "evenly". It actually is hottest wherever it is nearest the flames. Cast iron disperses heat like shit, but the bonus is that hot cast iron stays hot a long time. Cook every greasy thing you can in that pan, especially initially and it will aid that seasoning process. |
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12-02-2014, 07:10 PM | #22 |
I like Pie!
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12-02-2014, 07:26 PM | #23 |
Cast Iron Jedi
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Please don't use Pam to season. Heat pan, rub with Flaxseed oil and a very hot oven for 90 minutes. Then let cool completely. Repeat a few times and you'll be set.
Pam has other ingredients in it - you don't want to bake those into your pan. |
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12-02-2014, 07:27 PM | #24 | |
Cast Iron Jedi
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Quote:
And ignore this. |
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12-02-2014, 07:35 PM | #25 |
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Lol someone said put soap on your cast iron!
Mines about to go into the oven for cornbread~ |
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12-02-2014, 08:01 PM | #26 | |
Psycho Bag Of Squanch
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Quote:
http://www.thekitchn.com/how-to-seas...-kitchn-107614
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12-02-2014, 08:05 PM | #27 | |
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Quote:
The shortening is fine, but you need to heat it past its smoke point. Shortening is around 360*. So try it at 400. It will get stinky, and it may smoke some. That's normal. When you season cast iron, you're creating a patina on the iron, which can only be accomplished by polymerizing the oil by heating it past its smoke point. |
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12-02-2014, 08:07 PM | #28 |
I like Pie!
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On a side note blowfish, cooking with cast iron is a learning process. Heat your pan to temp and let it do the work. You may taste a metallic / iron taste in your food at first, I noticed it but everyone else didn't.
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12-02-2014, 08:18 PM | #29 |
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If your oil is polymerized, washing with hot soapy water is not going to hurt it. It may seem twee to be pedantic about soap and cast iron, but washing away smelly foodstuffs overrides silly superstition.
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12-02-2014, 08:30 PM | #30 |
In Search of a Life
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Since it's not just silly superstition, you shouldn't use soap. People with very well seasoned pans can do so, but there's no need to take the risk.
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