/ck/ - Food & Cooking

>>11525939
That shelf is going to suddenly collapse from all that weight.

>>11525952
Unlikely. It's iron.

>>11525939
Burlington Stove and Range
Best kitchen gadget i own

>>11525952
It's surprisingly stable because it's all twisted wire. It is all welded together and mostly wobbles if you give it a good shove. I doubt it will be an issue.

>>11525959
It's birmingham stove and range. My bacon pan is a BSR. I bought it from someone's yard and had to clean a ton of rust off it. It's hard to id them sometimes because most of their shit is unmarked.

>>11525982
Meant to type birmingham. Me dumb.

>>11525982
>most of their shit is unmarked
You can identify a BSR by the shape of the handle

This cast Iron Griddle is great, it has two sides so you can Grill things with it or you use the other side as a flat top.

I use the flat side to made the best Ruben Sandwich. Rye bread, swiss cheese, sourkraut ect.

>>11526007
whoops I guess I had it wrong then. The person I bought it from told me she thought it was BSR. She also told me this dutch oven was but I haven't bothered id'ing it. I know it isn't a lodge but that's about it.

>>11526035
I hate pans with those lines in them it's such a bitch to clean.

I have one skillet, fried potatoes and steak work better than in a regular teflon pan. Lives up to its memes, desu. Seasoned it only recently after hearing about it (yes, I'm that dumb), but I have a problem: Some foods will still stick to it. Why, what did I do wrong? I seasoned with sunflower seed oil at 190 C for 60 min if that helps. The oil was smoking, so I don't think the temperature is to blame.

>>11526069

I use the lines / grill side only in the winter when I cant use my grill outside.

It gives you the ability to grill some chicken or something inside if you cant do it on a proper grill. Its only really useful for that reason.

I used the grill / lines side to make Korean BBQ.

You take a bunch of thin sliced beef and pork and grill it and eat it in a lettuce wrap with other Asian condiments.

I use the flat side to steam sliders for white castle onions.

>>11526080
I always do multiple runs through the oven when seasoning to add a few layers. A single layer is mostly just going to prevent it from rusting it won't be perfect for cooking. You can add another layer or two of seasoning and see how it is otherwise just cook stuff that works well in it and it will build up a surface over time.

>>11526092
Yup mine is about the same except I have too fucking much cast iron so I use a square pan when I feel the need. The griddle is so big and annoying.

Also here's the dutch oven I got last week for $20.

Who /lodge/ here?

>>11526139
Almost all of my shit is lodge. My parents live down the road from south pittsburgh so I go there when I visit.

>>11526149
Based. Did you pre-season? I sanded down my pans because they season them with söy, and also they come very bumpy for some reason. Reseasoned with beef tallow.

should I get a square or round skillet? square gives you more real estate but does it heat as evenly?

>>11526157
The first thing I do with a lodge pan is deal with that dogshit factory seasoning. I even have soem of their chef pans and they're just the same. I've never owned any of their heat treated stuff so I don't know how that is but all of their modern seasoning is trash mostly meant to keep it looking nice on a shelf. If you visit the factory store there's a section in the back full of factory seconds that don't get the presesasoning which is nice since you'll already be dealing with it.

>>11525939
>pic
Nice collection.

>How many pieces do you own?
No clue. LOTS. Most antique stuff. I have a ton of cast iron muffin & cornbread pans and other weird things too. (really old old pic of like 1/4th of my collection.)

>Where do you store your extra cast iron?
Everywhere, but most used items are in the oven.

>What's your most recent pickup?
4-inch deep pot with lid and wire bail. I need to get some hobo pie irons next.

I still need to clean up and season some pieces.

>>11526035
I have two of those. I use them mostly for heat dispersion across two hobs on each side of my stop top. I either put giant stock pots on them or steamer pans. I make a lot of stuff including maple syrup, but those containers have thin bottoms and the griddles are great for preventing burns.

>>11526182
I've got lots and lots of cornbread pans and corn stick pans. I've got some bread pans and even ones made for biscuits I think. The mickey one was apparently only ever sold out of the stores at disney world but lodge made it. I don't even know what to do with all of them. When I want cornbread I always use a skillet.

My most recent pickup is the dutch oven in >>11526113 and I also need to get a some tools for it. My city doesn't allow open burning I wonder if I'd get in trouble for cooking with it in the yard.

I only own one piece of cast iron and I use it a lot.
Since I do lots of simmered dishes in it I make a point of oiling and heating it fairly often to maintain the seasoning. Seems to work.

It was my father's before it was mine, and it was his mother's before it was his.

>>11526230
lol Nice collection. Use them for parties and events. The extra surface area allows the cornbread/biscuits/muffins to cook fairly quickly. Those ones that are shaped like corn cobs are harder to work with because normally 1 batch of recipe will fill quite a few of them. Those are shallow and cook very quickly. You can also use them as fruitcake and jello molds.

I use my Dutch ovens for when I'm camping. If you have a BBQ, you can use one over it. Really though, making a loaf of bread or biscuits innawoods in a dutch oven is the best thing ever:

https://www.youtube.com/watch?v=4ksyivTxZzw

Cast iron deep dish pizza is the best pizza

Is stripping the factory seasoning a meme or not? Does it improve performance at all or is it just an aesthetics thing to get rid of the bumpy texure?

>>11528408
I don't mind the bumpy texture so I've never sanded or used a grinder but I think the factory seasoning isn't very great so I put on a thicker seasoning before using a pan. I own some vintage lodge pans that are smooth and they are nice but mostly because they take seasoning better.

>>11528408
>bumpy texture

I'm glad I only ever get and use antique ones with machine ground surfaces or surfaces worn smooth after generations of use. Unfinished bumpy surfaces are shit tier and too many people are apologists for that lack of quality. FYI, the bumpy texture has nothing to do with the seasoning.

Here's my workhorse, made a frittata from some leftover potatoes and a pork chop topped with sharp cheddar for lunch today.

>>11529274
Does the texture impact cooking or sticking at all? I'm debating fixing my Lodge, its on the bumpy side but it cooks well enough

>>11530232
Yes, it will depend on the food you are cooking and your utensils. I have a stainless steel spatula and have the front edge sharpened and honed like a knife. It works very well for maneuvering food in smooth-bottom skillets and not so well in typical bumpy Lodge skillets. Other spatulas are worse in both regards, but the smooth skillets help them perform much better. If you use wooden spatulas a bumpy skillet can mess them up over time. When making sauces, I find that the bumpy skillets can burn since the stirring utensil can't quite get down and move everything around the surface.

The worst point for me is the feel of the bumps through the cooking utensil. It feels terrible.

>>11530232
it isn't supposed to but I feel like adding a bit of extra seasoning at first helps it perform better. I don't sand or grind my lodge pans if they have a modern finish, I just season them like normal

>>11530262
why would i get into cast-iron? Pls help i donno goofle

>>11530296
desu if you dont know why youd want to get into it you probably shouldnt
youll most likely wind up disappointed

>>11530296
if you have cast iron and stainless you won't need another pan again for your life as long as you take care of them. teflon will need to be replaced as often as once a year depending on how much you cook with it. I also hate cleaning teflon and my roommates are fuckheads who will not be careful with utensils so I just keep the teflon packed away. cast iron is nice because it's a hunk of iron it's pretty hard to fuck it up

>>11530232
>Does the texture impact cooking or sticking at all?

The effect is minimal. I know that sounds counter-intuitive, but the roughness you can see in your pan makes no difference with respect to food sticking. It's the roughness on a microscopic level--which you cannot see with your naked eyes--that matters with regard to sticking.

A normal pan will be fine in that regard, old or new. What can make a pan rough on that kind of level is using acid or electricity to etch an old pan clean, or sandblasting with sharp media like literal sand. These make the pan rough on a microscopic level which will make food stick.

It is safe to clean a pan using salt or steel wool. If you need to strip a pan for re-seasoning, use the self-clean function in your oven. If the pan is rusty then blasting with beads/bbs, dry ice, or walnut shell will strip without etching the surface.

>>11530296
Different tools for different jobs. There are certain cooking tasks that CI excels at:
-high-heat use like searing or approximating a stir-fry on an electric stove
-baking or roasting inside an oven
-applications that require steady temperatures, like braises, long-term simmering, deep frying, etc.

Like any other kind of pan it has it's own pros and cons.

>>11530307
allright, i never clean my teflon, just rinse it with water. Will it last forever?The only time it gets scrubbed is when my husband fucks up his eggs, again.

>>11530320
>>11530261
>>11530262
TIL, thanks lads