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/ck/ - Food & Cooking

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12147230 No.12147230 [Reply] [Original]

/ck/ amalgamated seasoning wisdom
> track down or order some flaxseed oil
> spread an impossibly thin layer onto your pan
> leave in your oven upside down at 500° F for an hour
> remove from the oven, allow it to cool slightly, apply another flaxseed film and put it back into the oven
> repeat this process 5-7 times

Lagostina® Cast Iron Use & Care Seasoning Instructions
> Spread crisco evenly on the pan
> Put it in the oven at 300° F on top of a baking sheet
> Remove the baking sheet after 15 minutes, leave the pan in for an hour

uh, hehe
why the fuck have I been going through all this trouble when it's that fucking easy to get a perfect season

>> No.12147250

>>12147230
Because listening to anonymous "experts" is always a mistake. Follow manufacturer's instructions.

>> No.12148103

has anyone actually tried this it sounds to good to be true

>> No.12148111

>>12147230
flaxseed looks nicer immediately but you need like 50 coats before it doesn't peel anymore
the suggestion to use flaxseed at all was bad science from some random mommyblogger in the first place anyways
using crisco is definitely smarter

>> No.12148115

>>12147230
>put some oil in your pan
>heat it up until it smokes
>wipe it
>add more
>let it smoke
>wipe it
>cook food
>clean with hot water
>you're done
>that's it
>it's that easy

>> No.12148116

>>12147230
>cast iron
LMAO, might as well run naked through the streets proclaiming you love sucking dicks.

>> No.12148249

If yo pan Is preseasoned and it has the texture like a pumice stone you need to grind that shit down until it's smooth and then season it. The main reason people complain about sticking is because manufacturers today skip the step of grinding the pan smooth like they used to cause it's too expensive to do that. Preseasoned is a meme.

>> No.12148266

>>12148249
>pan is epic when properly seasoned!
>not one person that sells the pan sells it properly seasoned do it yourself with no definitive instructions lulz
Absolute fucking Reddit shit

>> No.12148278

>>12148266
Stargazer does but at their pricepoint you should just be buying stainless steel instead.

The only thing cast iron is uniquely good at is extremely high heat searing of large amounts of food and it's not like SS is much worse at that while being leagues better at everything else.

>> No.12148300

I'll just use stainless steel I've got no time for this seasoning autismo garbage. Enjoy tinkering with your shitty pans like a retard I guess

>> No.12148306
File: 47 KB, 732x549, AN313-Tomatoes-732x549-Thumb.jpg [View same] [iqdb] [saucenao] [google]
12148306

>destroys your meme pan

>> No.12148321

>>12147230
What you are trying to do is create a polymer layer on the steel. The oils most capable of polymerization or oils best at creating strong 3-dimensional polymer lattices are best. This is measured via iodine values for oils.

http://thesoapdish.com/oil-properties-chart.htm

Flaxseed oil is the best but grapeseed oil works almost as well in practice, is far less expensive, and I already have it at my house because i use it as a frying oil. Many oils will work but when building the initial durable polymer layer using something like grapeseed or flaxseed oil would be a better choice.

>> No.12148406

>>12148103
if it sounds too good to be true then it probably is

it's not that you can't season with crisco, but he makes it sound almost impossible to season with flax or other oil, when really it's just as easy. You don't need to repeat the process, once is enough. I honestly don't know where he gets this bullshit from

>> No.12148479

>>12147230
I've got good news for you anon, its even easier than that. Just fucking cook with it regularly and it'll season perfectly.

>> No.12148486

>>12147230
>why the fuck have I been going through all this trouble
My guess is that you don't understand the underlying chemistry, so you've been unable to separate the bad advice from the good advice when you read about seaosning.

>it's not that you can't season with crisco, but he makes it sound almost impossible to season with flax or other oil, when really it's just as easy. You don't need to repeat the process, once is enough. I honestly don't know where he gets this bullshit from
this

>> No.12148499

>>12147230
>putting a space after the >
are all /ck/ posters this retarded?

>> No.12148504

>>12148479
no, that doesn't work, because shit sticks to it immediately and you want that off of it. the point of your meme pan is it's nonstick and you don't have to actually clean it like with soap so you'll die earlier

>> No.12148506

>>12148249
>grind that shit down
stop. just stop. this makes the cast iron seasoning become delicate and fragile, next thing you know you're having to reseason your pan every time you use it. that little bit of roughness provides extra tooth to help the seasoning stick tightly to the pan so it doesn't chip. after you've used it for awhile the depressions become filled in with accumulated seasoning and the pan becomes smoother anyway. and you will never chip your seasoning layer, nor will it etch away from cooking tomatos.

>> No.12148516

>>12148504
no, it absolutely works. Just use a bit more oil the first few times you cook with it. Bacon is a good choice for the first few uses. anything that sticks you just scrape it off with your metal spatula when you rinse it off, and put it back on the burner to scorch a bit. it becomes part of the seasoning.

>> No.12148544

>>12148506
>that little bit of roughness provides extra tooth to help the seasoning stick tightly to the pan so it doesn't chip.
You don't know what seasoning is. You're confusing a dirty pan for a seasoned one.

Seasoning is a chemical reaction that happens to the iron. It cannot "chip off". The texture of the pan doesn't matter either. Burnt on dirt can chip off though. Stop confusing a dirty pan for a well seasoned one.

>>the depressions become filled in with accumulated seasoning
That's not "seasoning" that's accumulating, anon. It's burnt on food.

>> No.12148576

>>12148506
Old cast irons are all smooth as a mirror, not because accumulation of dirt in the pores but because the manufacturers used to sand the pans down after casting, today they tell you how great the rough surface is because they are cheap shits. You literally are falling for a meme created by greedy pan manufacturers.

>> No.12148601

>>12148576
>but because the manufacturers used to sand the pans down after casting
1) that's nonense. Old pans are usually smooth because generations of people have been cooking on them with metal utensils. I have some old Griswolds and the surface looks identical to modern Lodge.
2) it doesn't matter anyway. The roughness that you can see is irrelevant, the rougness which matters is on a microscopic scale, and that's all the same anyway.

I'm not sure why people parrot bullshit which is patently untrue.

>> No.12149485

>>12148576
>manufacturers used to sand
no they didn't, its because generations of metal spatulas have worn the surface flat.

>> No.12149493

Just get a normal pan you actually wash.

>> No.12149507

>>12148544
>you don't know
lol. I have original bought new (not even NOS) Wagners that I have used for over 50 years and have never needed reseasoning. whatever you think you know about cast iron seasoning came from some retard's blog post. that "polymer" shit you're blathering on about? it's carbon.

>> No.12149540

>>12149485
not to mention scrubbing with steel wool.

>> No.12149549

>>12149485
my god you are stupid.
and totally incorrect

>> No.12149553

>>12148544
>chemical reaction that happens to the iron.
you're thinking rust, anon. that's a good way to fix a pan that's been foolishly sanded too smooth, it puts a little more tooth back in the surface. let it rust, get it hot enough that the oxygen releases and the rust turns black, then wipe it down with some oil, and you're in business.

>> No.12149558

>>12149549
says the retard who thinks cast iron has to be reseasoned every use

>> No.12149563

>>12148601
>people parrot bullshit
they read it on the internet somewhere. the internet is never wrong, anon. it causes a disturbance in the tubes or some shit like that.

>> No.12149597

>>12149558
from the person who thinks using metal spatulas for ‘generations’ is going to make the cooking surface of a cast iron pan completely and uniformly smooth.
that opinion is totally unfounded and moronic

>> No.12149602

>>12149553
>you're thinking rust, anon
Yes, part of seasoning a pan is the conversion of Fe2O3 into Fe3O4. That's what gives a properly seasoned pan that black color.

>> No.12150120

>>12148306
>Has never destroyed any CI pan I've used
>>12148266
Trollposters are weak, can't even make up anything new when they keep getting rekt on the basics.

>> No.12150638

>>12148249
>grind that shit down
Thanks reddit. It makes no difference, by the way. Completely unnecessary.

>> No.12150701

The initial seasoning is what makes me wary to buy a cast iron.
Have to buy some grade A restaurant quality oil I would never use for cooking anyway.
Can't I just cook some bacon in it right after I buy it or something?

>> No.12150715

>>12150701
>Have to buy some grade A restaurant quality oil I would never use for cooking anyway.
No, you don't.
Any food-safe cooking oil or fat works fine.

>Can't I just cook some bacon in it right after I buy it or something?
Bacon fat works, sure.

>> No.12150768

>>12150701
that's the traditional way to season a cast iron pan. Just use it for bacon or sausage the first few times, then once it has turned black you're good to go for other things. it may take a few weeks before you can cook fish in it without an issue, but it will get there. Just use it, and use it regularly. If it were as difficult to use as the redditors here claim then all the inbred retards in the southern US wouldn't have mastered it.

>> No.12150804

>>12148306
they destroy aluminum

>> No.12150809

>>12150715
Olive oil?
Or cleared butter works too?
In order to sound stupid, but I can eat the bacon afterwards?

>> No.12150846

>get a cast-iron skillet for christmas
>look into how to season it
>go down the /ck/ rabbit hole
>end up reading blogs by mormon women with 13 children
>they recommend seasoning it 7-10 times before every use
>you NEED to use flax seed oil that has been CRYOGENICALLY CHILLED
>anything else will give you cancer
>and reseasoning 7-10 times after every use
>each seasoning takes about two hours
>time 7, and then reseasoning, that's the pan being seasoned for over 24 hours per day
>sit down and wonder whether or not this is actually an elaborate ruse

>> No.12151243

>>12150701
I just use Light Olive Oil, works fine.

>> No.12151254

>>12150846
If it takes that much effort? Yes, it's a ruse. I just wipe off, bring to smoking hot, run under hot water in the sink and rub it with a nylon brush, dry it off, and give the interior a thin coat of oil I bring up to lightly smoking.

>> No.12151428

>>12150846
People treat maintenance of cast iron as some kind of magic and if you fail to follow the seasoning ritual perfectly the cast iron gods will curse you with rust. As long as you keep the pan dry and heat it properly before use, you won't have a problem with sticking. If the pan has already rusted, it will take some work to restore it, though.

>> No.12151429

>>12150809
>I can eat the bacon afterwards?
Not if you're jewish or mudslime. Otherwise yes. It's the usual reason for cooking bacon. Did you never notice that all the anti cast iron trolls are all jewish?

>> No.12151431

>>12150846
>>they recommend seasoning it 7-10 times before every use
>>you NEED to use flax seed oil that has been CRYOGENICALLY CHILLED
>>anything else will give you cancer
>>and reseasoning 7-10 times after every use
>>each seasoning takes about two hours
>>time 7, and then reseasoning, that's the pan being seasoned for over 24 hours per day
Thank you for sharing your complete bullshit. Please go away now.

>> No.12151436

>>12151428
>it will take some work to restore it, though.
Like cooking with it. So difficult.

>> No.12151439
File: 23 KB, 279x440, 1322530685563.jpg [View same] [iqdb] [saucenao] [google]
12151439

>>12147230
>still buying into this meme

>> No.12151441

>>12151428
>it will take some work to restore it, though.
Yeah, 40 minutes in the oven on high. Wow that was so hard.... retard.

>> No.12151473

>>12147230
>just use it
>perfect, not stick seasoning in a couple weeks
>no autism

>> No.12151494

>>12151473
Yup. I'd say season it once, then use it. As long as you're not mentally disabled it will last forever and you never need to season it again. Unfortunately about 90% of the posters here are too brain damage to complete basic tasks in the kitchen, so we end up with threads like this >>12150570

>> No.12151546

>>12151428
The only thing that "will take some work to restore" with cast iron is an actual fucking crack (or a bullet hole if you're in west virginia). Everything else can be fixed by simply cooking with it.

>> No.12151559

This thread makes no fucking sense to me and I’m never going to buy cast iron now. You all make it sound like complete dogshit.

>half of you say to just cook with it regularly
>the other half are talking about layering oil on it for no apparent reason
>think heating rust converts it to another form of rust
>think one form of rust is less toxic and shitty than the other or even a different color
>pure autism in every single post

Iron is a meme metal and steel exists for a reason, you should probably all kill yourself with your meme layers of oil and your shitty pans that will degrade ceaselessly forever while some nigger bitches about sanding pans down for no apparent reason and everyone else wastes their time layering oil like a stupid nigger

>> No.12151660

>>12151559
>your shitty pans that will degrade ceaselessly forever
>You can buy hundred year old CI pans that perform better than new off the shelf
How does it feel to be retarded?

>> No.12151670

>>12151559
You made the right choice, you're clearly too stupid to figure it out so you'd end up fucking something up.

>> No.12151723

>>12151559
uhm, sweetie? steel pans behave exactly the same as iron ones do. you season them the exact same way.

how stupid are you, exactly? we both know you didn't pass chem 101.

>> No.12151768

>>12151723
What is the point of seasoning a pan, what benefit could it possibly gain besides burning a bunch of shit to your pan and making it impossible to clean.