/ck/ - Food & Cooking

>straight flax oil
better than with beeswax but still flakes
>beeswax
i tried a mix with beeswax and it flaked instantaneously, i think its smoke point is too low and going over the smoke point is what makes the seasoning flake
>lard
i've been cooking a lot with lard and my seasoning is patchy but i fried an egg yesterday and nothing stuck, i believe this is also the most traditional
pic related was made by my grandfather when he worked in the Port Talbot Steelworks as a wedding present for my grandmother. that was seasoned with lard and spend decades in my parents garage before i stripped most of it down and reseasoned with lard and i mostly use it for beef burgers and as a pizza stone

>>18407993
i wouldn't eat a pink burger unless i ground it myself from good quality meat from a butcher i trusted, for me its cheapest 20% fat value beef smashed flat and cooked well done with 'cheese', onion medallion and homemade burger sauce

>>16810013
take the Welsh bakestone pill, 1/4 inch cast iron, fits on my bbq. steels are better for browning that stones anyway

>>16555612
get a Welsh bakestone, cast iron, half inch thick. works great as a pizza steel and a griddle

Welsh bakestone, 1/4 inch thick, 12 inch diameter cast iron, fits on my bbq for burgers, older than my dad, made by my grandfather when he worked at Port Talbot Steelworks, he made it himself as a wedding present for my grandma when they married

>>16203713
you can get an automatic metric converter plugin
>>16203487
for me its 2x 65g

>>15829297
nice

>>15797586
based. ate smash burgers everyday for a month last summer

>>15007561
i did the same back in may and june, ate 4-5 everyday. >>15008763
thats 1/8lb, 2 for a quarter pounder

>>14868068
>with the lip of a cast iron pan
yeah, its pretty pointless trying to make them in a pan, you can get griddle tops for stoves but finding one that actually fits is an issue. pic related welsh bakestone magically happens to fit my bbq but is too close to the flame to use on the stove and all the grease would run off

smash
maximum maillard Reaction, cooked all the way through, piping hot, cooks in seconds, easier to eat compared to retarded tower burgers.

80/20 is best but i've had great results with 85/15, thicker burgers and longer cook times will want to higher fat%

cast iron bakestone > grill grates for burgers
charcoal > briquettes, they takes ages to light, never gets as hot and always smell awful
chimney + paper towel with a little cooking oil is great for lighting coals

>>14181219
hard to beat a good old smash burger

been eating a 4-6 smash burgers everyday for the past 4 days on my shitty bbq and cast iron bakestone