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1.) crookedeye - 05/10/2020
what is a good way to clean or how should you clean a cast iron pan? i had mine for 15 years and i dont think i did anything right with it..my pancakes stick to it.. plus i leave more scrambled eggs in it than i eat..
what are the bascis of a cast iron pan?
what are the bascis of a cast iron pan?
2.) crookedeye - 05/10/2020
i should have made this post on ..how to cook with cast iron..
3.) DParker - 05/10/2020
That depends on the condition it's currently in. For normal day-to-day use of a properly seasoned piece, scrub it with dishsoap and warm water just like you would anything else. Ignore the old "never use soap on cast iron" nonsense. That hasn't been valid for over a half century since people stopped using lye soap for everything. But first, you need to season it...which means to develop a hard coating created by heating thin layers of fat/oil past their smoke points and then allowing it to cool. The heating breaks down the fats/oils into simpler molecules, which will then recombine into long chain plastic-like polymers when cooled.
I'm on my phone at the in-laws' house right now, but when I have time later I'll give you a link to what I think is the ultimate web-based resource for learning about cast iron cookware.
I'm on my phone at the in-laws' house right now, but when I have time later I'll give you a link to what I think is the ultimate web-based resource for learning about cast iron cookware.
4.) Swamp Fox - 05/12/2020
So, I'm wondering if the perfect cast iron skillet/ pot is slick as a baby's behind, or pebbled ... And if it's pebbled, how do you get an over-easy egg to slide around on it like you see in the cartoons?
5.) bluecat - 05/12/2020
[QUOTE=DParker;60892]That depends on the condition it's currently in. For normal day-to-day use of a properly seasoned piece, scrub it with dishsoap and warm water just like you would anything else. Ignore the old "never use soap on cast iron" nonsense. That hasn't been valid for over a half century since people stopped using lye soap for everything. But first, you need to season it...which means to develop a hard coating created by heating thin layers of fat/oil past their smoke points and then allowing it to cool. The heating breaks down the fats/oils into simpler molecules, which will then recombine into long chain plastic-like polymers when cooled.
I'm on my phone at the in-laws' house right now, but when I have time later I'll give you a link to what I think is the ultimate web-based resource for learning about cast iron cookware.[/QUOTE]
Man, that is a long phone call...
What I've done is take Crisco and completely coat the pan, then set it in the oven and let it sit in about 300 degree heat.
I'm on my phone at the in-laws' house right now, but when I have time later I'll give you a link to what I think is the ultimate web-based resource for learning about cast iron cookware.[/QUOTE]
Man, that is a long phone call...
What I've done is take Crisco and completely coat the pan, then set it in the oven and let it sit in about 300 degree heat.
6.) DParker - 05/12/2020
Oops.
[URL="https://www.castironcollector.com/"]https://www.castironcollector.com/[/URL]
[URL="https://www.castironcollector.com/"]https://www.castironcollector.com/[/URL]
7.) Swamp Fox - 05/14/2020
[QUOTE=bluecat;60908]Man, that is a long phone call...
What I've done is take Crisco and completely coat the pan, then set it in the oven and let it sit in about 300 degree heat.[/QUOTE]
LMFAO ....
+6 .... I deducted a point or two for the give-a-bro-a-chance factor ... But I saw what you did there.... LOL :-):wave::beer: :applause::applause:
In my oven, it's about 225, give or take ...
Just sayin' ... LOL
What I've done is take Crisco and completely coat the pan, then set it in the oven and let it sit in about 300 degree heat.[/QUOTE]
LMFAO ....
+6 .... I deducted a point or two for the give-a-bro-a-chance factor ... But I saw what you did there.... LOL :-):wave::beer: :applause::applause:
In my oven, it's about 225, give or take ...
Just sayin' ... LOL
8.) Swamp Fox - 05/14/2020
I use some kosher salt to clean... A Dobey and warm water ... Crank up the Coleman or throw another log on the fire .... Cook me up some bacon and some beans ... :wink
I've used soap and avoided soap ... I dry them in the oven or over a fire ... If there's some ole granny out there with a perfectly slick iron skillet/pot I'd like to meet her, but I prolly missed my chance...
It's a question that's been buggin me ...
I've used soap and avoided soap ... I dry them in the oven or over a fire ... If there's some ole granny out there with a perfectly slick iron skillet/pot I'd like to meet her, but I prolly missed my chance...
It's a question that's been buggin me ...
9.) Swamp Fox - 05/14/2020
I'm sorry, but if you didn't catch the reference you have some country catchi' up to do ....
:p
:p
10.) crookedeye - 05/17/2020
[QUOTE=DParker;60892]That depends on the condition it's currently in. For normal day-to-day use of a properly seasoned piece, scrub it with dishsoap and warm water just like you would anything else. Ignore the old "never use soap on cast iron" nonsense. That hasn't been valid for over a half century since people stopped using lye soap for everything. But first, you need to season it...which means to develop a hard coating created by heating thin layers of fat/oil past their smoke points and then allowing it to cool. The heating breaks down the fats/oils into simpler molecules, which will then recombine into long chain plastic-like polymers when cooled.
I'm on my phone at the in-laws' house right now, but when I have time later I'll give you a link to what I think is the ultimate web-based resource for learning about cast iron cookware.[/QUOTE]
so do you have to reseason a pan? if so just put somemore Crisco in it and heat it up. my pan was already seasoned with the best crisco you can find.
I'm on my phone at the in-laws' house right now, but when I have time later I'll give you a link to what I think is the ultimate web-based resource for learning about cast iron cookware.[/QUOTE]
so do you have to reseason a pan? if so just put somemore Crisco in it and heat it up. my pan was already seasoned with the best crisco you can find.
11.) DParker - 05/17/2020
[QUOTE=crookedeye;60926]so do you have to reseason a pan?[/QUOTE]
It depends on how well you season it to begin with, and how the pan is treated after that. I haven't reseasoned my skillet since that thread I did here when I stripped it down, sanded it smooth and did a 6-layer seasoning with canola oil. But if your initial seasoning is only a layer or two, or it isn't fully polymerized, or is damaged/flakes/chips with metal utensil use then you might have to touch it up a bit. Usually though, if you use low smoke-point oils/fats occasionally at a high heat they'll break down and then polymerize when cooled, adding a layer of new seasoning, which will usually take care of any minor issues.
[QUOTE=crookedeye;60926]my pan was already seasoned with the best crisco you can find.[/QUOTE]
That reminds me of the first drawn hunt I went on years ago near a little podunk town south of here. After the required orientation given by the warden running the hunt, I asked one of the local good ol' boys who worked as volunteers helping the warden out where was a good place to grab a bite to eat. He gave me directions back out to a spot on the interstate where he assured me I would find, "The best Jack-In-The-Box in town."
It depends on how well you season it to begin with, and how the pan is treated after that. I haven't reseasoned my skillet since that thread I did here when I stripped it down, sanded it smooth and did a 6-layer seasoning with canola oil. But if your initial seasoning is only a layer or two, or it isn't fully polymerized, or is damaged/flakes/chips with metal utensil use then you might have to touch it up a bit. Usually though, if you use low smoke-point oils/fats occasionally at a high heat they'll break down and then polymerize when cooled, adding a layer of new seasoning, which will usually take care of any minor issues.
[QUOTE=crookedeye;60926]my pan was already seasoned with the best crisco you can find.[/QUOTE]
That reminds me of the first drawn hunt I went on years ago near a little podunk town south of here. After the required orientation given by the warden running the hunt, I asked one of the local good ol' boys who worked as volunteers helping the warden out where was a good place to grab a bite to eat. He gave me directions back out to a spot on the interstate where he assured me I would find, "The best Jack-In-The-Box in town."
12.) Swamp Fox - 05/18/2020
[QUOTE=DParker;60928]It depends on how well you season it to begin with, and how the pan is treated after that. I haven't reseasoned my skillet since that thread I did here when I stripped it down, sanded it smooth and did a 6-layer seasoning with canola oil. But if your initial seasoning is only a layer or two, or it isn't fully polymerized, or is damaged/flakes/chips with metal utensil use then you might have to touch it up a bit. Usually though, if you use low smoke-point oils/fats occasionally at a high heat they'll break down and then polymerize when cooled, adding a layer of new seasoning, which will usually take care of any minor issues.
That reminds me of the first drawn hunt I went on years ago near a little podunk town south of here. After the required orientation given by the warden running the hunt, I asked one of the local good ol' boys who worked as volunteers helping the warden out where was a good place to grab a bite to eat. He gave me directions back out to a spot on the interstate where he assured me I would find, "The best Jack-In-The-Box in town."[/QUOTE]
LOL ...
Gotta love JITB ...
Stole this fishing joke from the uncle who taught me to fish, and who as far as I know originated it----[QUOTE][To a buddy]: "Nice fish. That size don't come any bigger."[/QUOTE]
That reminds me of the first drawn hunt I went on years ago near a little podunk town south of here. After the required orientation given by the warden running the hunt, I asked one of the local good ol' boys who worked as volunteers helping the warden out where was a good place to grab a bite to eat. He gave me directions back out to a spot on the interstate where he assured me I would find, "The best Jack-In-The-Box in town."[/QUOTE]
LOL ...
Gotta love JITB ...
Stole this fishing joke from the uncle who taught me to fish, and who as far as I know originated it----[QUOTE][To a buddy]: "Nice fish. That size don't come any bigger."[/QUOTE]
13.) Swamp Fox - 05/19/2020
For the record, the thread on reconditioning cast iron:
[url]http://forums.huntingcountry.com/forums/showthread.php?1210-Project-Cast-Iron-Chef-(warning-LOTS-of-pics)&highlight=cast+iron+skillet[/url]
A Five-Star Thread if you ask me, but a minor quibble: I do believe I got ripped off (can I say gypped?) on comedy points for my thoroughly unapplauded "on the margarines" pun ...
:tap:
:wink
:beer:
[url]http://forums.huntingcountry.com/forums/showthread.php?1210-Project-Cast-Iron-Chef-(warning-LOTS-of-pics)&highlight=cast+iron+skillet[/url]
A Five-Star Thread if you ask me, but a minor quibble: I do believe I got ripped off (can I say gypped?) on comedy points for my thoroughly unapplauded "on the margarines" pun ...
:tap:
:wink
:beer:
14.) DParker - 05/19/2020
[QUOTE=Swamp Fox;60959]LOL ...
Gotta love JITB ...
Stole this fishing joke from the uncle who taught me to fish, and who as far as I know originated it----[/QUOTE]
On that same drawn hunt the game warden who was running the show offered a gem as well. One of the hunters came in with a button buck he'd shot by mistake (where have we heard that before?). He sheepishly approached the warden with his diminutive kill so it could go through the obligatory weighing. The warden looked at the deer, looked at the scale then looked at the hunter and said, "I don't know if I can. This scale only goes down to zero."
Gotta love JITB ...
Stole this fishing joke from the uncle who taught me to fish, and who as far as I know originated it----[/QUOTE]
On that same drawn hunt the game warden who was running the show offered a gem as well. One of the hunters came in with a button buck he'd shot by mistake (where have we heard that before?). He sheepishly approached the warden with his diminutive kill so it could go through the obligatory weighing. The warden looked at the deer, looked at the scale then looked at the hunter and said, "I don't know if I can. This scale only goes down to zero."
15.) Swamp Fox - 05/19/2020
LOL ...
16.) bluecat - 05/19/2020
[QUOTE=Swamp Fox;43124]A lot of the best-looking women don't love me, but I do okay on the margarines...[/QUOTE]
[QUOTE=DParker;43123]Well, cheese...you'd butter milk it for all it's worth.[/QUOTE]
[QUOTE=Swamp Fox;43122]I've been slapped for being fresh in Produce, gotten a chilly reception in Frozen Foods...I don't even want to talk about the Meat Department...I'm really, really hoping success lies in going with the flow in Dairy...[/QUOTE]
That thread is gold Jerry!
:applause:
[QUOTE=DParker;43123]Well, cheese...you'd butter milk it for all it's worth.[/QUOTE]
[QUOTE=Swamp Fox;43122]I've been slapped for being fresh in Produce, gotten a chilly reception in Frozen Foods...I don't even want to talk about the Meat Department...I'm really, really hoping success lies in going with the flow in Dairy...[/QUOTE]
That thread is gold Jerry!
:applause:
17.) Swamp Fox - 05/20/2020
From even another thread on cast iron, started also by CroOKeDYe back in the day ... Or one of the days ...LOL...
[url]http://forums.huntingcountry.com/forums/showthread.php?776-re-doing-a-cast-iron-pan&highlight=CRISCO[/url]
There's a good post in there by GPR, but often it's the gravy that makes the meal:
[QUOTE][QUOTE=crookedeye;13362]whats a good method for redoing a cast iron pan ? burn it first are just grease it up with Crisco and put it in the oven? and how hot..[/QUOTE]
[QUOTE=Floyd;13379]Make a video Rick[/QUOTE]
[QUOTE=luv2bowhunt;13383]Floyd, you realize the pan has zero moving parts. Don't expect so much, lighten up.
Expect the least from the ones who least expect to have the most and you will mostly find the results are unexpected for most.[/QUOTE]
[QUOTE=Floyd;13414]Gerry, you are wound way too tight. Everyone knows anything and everything Rick does is interesting. Much more interesting than you moaning about your clumsiness.
Rick, did you get'er done?[/QUOTE]
[/QUOTE]
[url]http://forums.huntingcountry.com/forums/showthread.php?776-re-doing-a-cast-iron-pan&highlight=CRISCO[/url]
There's a good post in there by GPR, but often it's the gravy that makes the meal:
[QUOTE][QUOTE=crookedeye;13362]whats a good method for redoing a cast iron pan ? burn it first are just grease it up with Crisco and put it in the oven? and how hot..[/QUOTE]
[QUOTE=Floyd;13379]Make a video Rick[/QUOTE]
[QUOTE=luv2bowhunt;13383]Floyd, you realize the pan has zero moving parts. Don't expect so much, lighten up.
Expect the least from the ones who least expect to have the most and you will mostly find the results are unexpected for most.[/QUOTE]
[QUOTE=Floyd;13414]Gerry, you are wound way too tight. Everyone knows anything and everything Rick does is interesting. Much more interesting than you moaning about your clumsiness.
Rick, did you get'er done?[/QUOTE]
[/QUOTE]
18.) Swamp Fox - 05/20/2020
[QUOTE=Swamp Fox;60906]So, I'm wondering if the perfect cast iron skillet/ pot is slick as a baby's behind, or pebbled ... And if it's pebbled, how do you get an over-easy egg to slide around on it like you see in the cartoons?
[/QUOTE]
DP addresses these very questions in his masterwork, a fact I had forgotten.
I encourage you to look it up, though I will say my own skillets remain pebbled and crusty as ever.
[url]http://forums.huntingcountry.com/forums/showthread.php?1210-Project-Cast-Iron-Chef-(warning-LOTS-of-pics)&highlight=cast+iron+skillet[/url]
[/QUOTE]DP addresses these very questions in his masterwork, a fact I had forgotten.
I encourage you to look it up, though I will say my own skillets remain pebbled and crusty as ever.
[url]http://forums.huntingcountry.com/forums/showthread.php?1210-Project-Cast-Iron-Chef-(warning-LOTS-of-pics)&highlight=cast+iron+skillet[/url]
19.) Swamp Fox - 05/20/2020
So now my question is why is CE's beloved Crisco oil so much more expensive than house brands, or even Wesson?
What are the differences among 100% soybean oils?
Second last question: Can anyone detect a flavor difference between peanut oil and vegetable oil (or others)?
I use peanut oil for most stuff (because I can burn it hotter :wink) but I'm wondering if there's a reason that I should stick with vegetable oil if that's what a recipe calls for.
What are the differences among 100% soybean oils?
Second last question: Can anyone detect a flavor difference between peanut oil and vegetable oil (or others)?
I use peanut oil for most stuff (because I can burn it hotter :wink) but I'm wondering if there's a reason that I should stick with vegetable oil if that's what a recipe calls for.
20.) bluecat - 05/20/2020
You ask a lot of questions.
21.) DParker - 05/20/2020
And he's not even from New Jersey.
22.) Swamp Fox - 05/23/2020
LOL ... + 3 to BC for the set-up, + 4 to DP for the return ....