/ck/ - Food & Cooking

>naturally non stick, doesn't need cancer materials like teflon, aluminum or painted ceramic
>makes crispy pie crusts and brownies
>works outdoor on a natural fire without warping
>lasts a life time
>cheap as fuck
All you have to do is not be a retard and wipe it with a towel to get all the water off then use a napkin to wipe a light coating of oil when you're done. Takes 30 seconds. If you want to cook acidic food then just season it well. You can do this easily in an hour and build up a very good layer of season that will last months. Just admit it, cast iron is the superior cookware.

Ok I bought a cast iron skillet, now what?

>>16773763
This looks unclean to you?

Anyone ever try smoothening their cheapshit cast iron to make it old school? I didn't know what I was missing until an old cajun friend of my dad's cooked some steaks in an old Griswold pan

I burnt some noodles and had to scrape the fuck outta the pan to get them off. When I rinsed it out, the water would come out grey. My sponge would be cover in black shit after scrubbing too. Now when I wipe the pan down with a paper towel there's way more black/grey smudge left on the towel.

Basically, how do I know when I've fucked my pan and should just reboot it? How would I go about clearing it out and re-seasoning it like it was new? Is that something you ever do, unless there's rust? Help a confused child pls

for someone interested in frying in relatively small quantities, do you find cast iron skillets to be a suitable replacement for a commercial deep frier?

otherwise, cast iron thread. post your cast irons / cast iron recipes