/ck/ - Food & Cooking

>>13134104
>woah

Post more cast iron threads.

>>13134104
If you get the thing a proper patina then nothing's going to ruin it, plus you can use it as a weapon if some niggers try to home invade you. The ones complaining are like to lazy or stupid to make sure that their cast iron gets a proper patina.

One is a lucky guy if you have grandparents that pass these Wagner's down to you.

>>13134149

Yep, the best ones are old shit you can buy on ebay or find at yard sales.

if I a cast iron, do I become a chef?

Bought one of these and it fucking RUSTED after washimg it. So i wash it again and pat dry. Season with oil and the oil fucking RUSTS
How do yall eat rusty food?

>>13134428
you aren't seasoning it right

>>13134430
What seasoning do I use? I used garlic salt.

>>13134428
Iron is porous, wiping it doesn't do much. Put it on the stovetop for a little while after till you see all the water steam off. If you put oil on a wet pan it will become rancid in the pores.

garlic salt carmalizes.
you have to use lemon salt or regular.

>>13134439
cast iron is porous
regular iron and steel arent

>>13134451
Thanks for clearing that up

>>13134130
>try to use cast iron to fend off a home invader
>get shot

>>13134116
>putting beans in Shakshuka

>>13134894
If they're so poor they have to rob my home they can't afford ammunition.

Will getting a cast iron help me get a gf? Pls halp

how do you season these things quickly?

>>13135218
There's a reason .22 is one of the most common cartridges used to kill people. And it's not because it's the most effective.

>>13134116
>beans in shaksuka

>>13134451
Wtf no. No metal is porous. It can't absorb moisture.

>>13135295
some people just like a little extra cheap protein

>>13135312
>no metal is porous
Not inherently. Metals are, typically speaking, crystalline, and develop "grains" based on its crystal structure. These grains can vary in size based on the metal and the processing parameters associated with them. Cast iron is notable because its grain size is significantly larger than most other metals, even other methods of processing iron.
On the one hand this gives it the ability to be seasoned, and allows it to hold its heat very well, as there are significant gaps along its grain boundaries, and these larger grains can maintain heat due to their insulation properties (i.e. takes longer to heat up but will heat evenly). On the other hand, if it is untreated, either through enameling or seasoning, this makes it prone to rusting (more surface area for oxidation), and it has a lot less tensile strength (despite being "harder" it's less ductile than other types of steel or iron). Neither of these issues are problems for cooking applications, as you probably will season your pan to give a water resistant coating based on polyunsaturated oils, and aren't trying to use the eyelet on your pan to make a rope swing. As such the thermal properties far outweigh the massive fucking grain boundary issues that are observed in cast iron. Just don't strip off your seasoning, or better yet buy enameled.

>>13134126
How can no one on a cooking board cook an egg on cast iron lol.

>>13134428
I hope you're not using soap.

>>13135244
The quickest way is to heat it to about 200 F, rub a THIN layer of lard over it, then back it for an hour at 400 F.

>>13135295
>>13135198
What's wrong with that? Isn't huevos ranchers somewhat similar to shakshuka and those have beans too? I prefer adding chickpeas though.

>>13134451
All iron and steel is porous. That's how your car doesn't blow up every time you try to start it

>>13134428
>So i wash it again and pat dry. Season with oil and the oil fucking RUSTS
You didn't dry it, obviously.
Go over it with a dish towel and then let it air dry (or put it in the oven on low, or put it on the burner for a bit, etc), -then- apply your very thin layer of oil.

And the additional film of oil each time is only needed if your pan isn't fully seasoned. With proper seasoning you can leave the pan in dishwater overnight just fine.

>>13134104
I make acidic foods in my CI all the time. It's not nearly as vulnerable as people say.
You know that burnt shit you have to scrub all day you get out of your oven? Do you think a tomato would just magically strip it off?

>>13135570
Ehh not really.

The seasoning is more of a buffer zone between the metal and food. It's not penetrating or absorbing into the cast iron.

If moisture or any sort of liquid were to be absorbed into metal it would explode when heated up rapidly.

>>13134428
I haven't wiped my griddle down in a decade. Scrape clean, heat, toss a little water on it and watch the steam blast off anything else. Wipe and repeat until the paper towel doesn't turn black anymore.

>>13134104
cast iron is only good when it is enamel coated.

>>13134428
Mine only rusted after my nigger faggot roommate washed it

After I rinse and scrape any food out (never ever use soap), I always put it in the oven and set it to 350F, after the oven beeps I turn it off and now my cast iron looks fucking awesome all of the time.

>>13134126
the one on the right is carbon steel

>>13134428
you're supposed to run it through the wash on the cold cycle, heat will ruin them

>>13135295
It's extra brotein. Also, if it's good who gives a fuck.

>>13134438
ha

how come retards have such a hard time with cast iron?

>>13135295
fuckin beans my man.

>>13135630
It's just not traditional Shakshuka. You're not even supposed to add onions to it.
That aside, Shakshuka is originally just leftover slop that you crack eggs into. Feel free to add whatever you like. The upset sandpeople is a bonus.