/ck/ - Food & Cooking

[Anonymous No.13690170]

Guys I oiled my brand new cast iron pan and put it in the oven at 400f for an hour according to tips I found online, but now my whole apartment smells like olive oil and the fire alarm keeps going off.what a stupid meme

[Anonymous No.13690175]

>>13690170
you should've set the oven to 500ºf

[Anonymous No.13690184]

No doubt it smells better than it did before desu wa

[Anonymous No.13690187]

>>13690170
fuck cast iron pan

[Anonymous No.13690199]

>>13690170
>olive oil
Uh.

[Anonymous No.13690255]

>>13690175
Im scared to, my oven is really old and makes a lot of clanking sounds when it preheats

[Anonymous No.13691288]

My canola oil smells like paint what's the deal?

[Anonymous No.13691302]

>>13691288
savour it, it's part of the CAST IRON^TM experience

[Anonymous No.13691314]

I enjoy people that can't use cast iron, it makes me feel superior knowing there are somehow functional adults that can't use a simple pan.

[Anonymous No.13691349]

>>13690170
>olive oil
Next time go for unsalted butter.

[Anonymous No.13691373]

>>13691349
butter is just as stupid as olive oil

You want a fat that's high in polyunsaturated fatty acids, especially the omega-3 fatty acid ALA.

Best example would be PURE flaxseed oil at a high temp of 500f, and preferably with multiple coatings for the initial seasoning.

It will take a full day or two to do it right, but once it's done, you basically never have to do it again, assuming you can avoid leaving it soaking in water for an extended period or something stupid like that.

[Anonymous No.13691387]

>>13690255
That's just from the metal expanding and contracting as it heats/cools.

[Anonymous No.13691395]

>>13691373
>butter is just as stupid as olive oil
Yeah no sher, Shitlock. Holy fuck!

[Anonymous No.13691403]

>>13691395
ahh yes of course, the sarcastic tone in your 6 word response really resounded throughout the whole post.

[Anonymous No.13691427]

>>13691403
I want you to have amigraine so bad. I'm gonna send you some mind bullets!
Neenerneenerneenerneenerneenerneenerneenerneenerneener~

[Anonymous No.13691433]

>>13691427
jokes on you, I have a chronic migraine disorder and I use medical marijuana daily to combat it.

I'm already baked and there is nothing you can do to stop me.

[Anonymous No.13691440]

>>13691433
>muh cundishon
>le healing weed
i can already see your pathetic visage in front of me

[Anonymous No.13691443]

>>13691440
Tell it to my neurologist. Weed is cheaper and has far fewer side effects than the previous drugs they had me on.

[Anonymous No.13691446]

itt: brainlets falling for the cast iron meme

[Anonymous No.13691448]

>>13691433
Then my job is done. Migraine-Man, AWAAAAAAAAY~

[Anonymous No.13691454]

>>13690187
>Auxiliary handle
wristlets gtfo
this applies to any other wristlets itt

[Anonymous No.13691462]

cast iron is for luddites who are into steampunk and harry potter

[Anonymous No.13691480]

>>13691454
I wish my 14" griswold had lip like that. It's a heavy fucker. Just in pure cast iron weight alone it's around 12-15lbs, add in at least a couple pounds for whatever you're cooking, and you're looking at 20lbs+ of weight being supported by a single wrist, or more likely, you get a oven mitt or hot pad or something and use your other hand on the bottom of the pan when moving it.

I'd rather use 2 hands than drop the food.

[Anonymous No.13691567]

>>13690187
is this even possible, my cast iron can repel food better than teflon (in my opinion, or I had shitty teflon)

[Anonymous No.13691575]

Lodge gang here, do it on a bbq outside you retard

[Anonymous No.13691682]

>thinking u have to do anything to a cast iron other than dry it after use and maybe wipe some oil over it over long periods of storage

[Anonymous No.13691690]

>>13690170
>olive oil
You fucked up. Why would you use olive oil?

[Anonymous No.13691722]

>>13690170
>My research
If you had actually done any you would have known you need an oil with low smoking point like flaxseed oil. Also 500°F, turn on fine hood. You likely used too much oil, you do realize you actually are supposed to wipe it until almost no oil shows on your towel? The amount of oil actually polymerizing is extremely tiny, literally no more than a couple atoms thick. You're supposed to do this in layers, it takes usually 4-6 seasonings in a row to bring a cast iron to nonstick Teflon quality or better.
>>13690187
>Dry as fuck pan
>Electric coil
Bet you used the high heat setting retard. I caramelise onions on my cast iron to develop a small amount of seasoning. A well taken care of cast iron is usually far better at nonstick than Teflon, I actually make eggs in it too and it never sticks.

[Anonymous No.13691810]

>>13691722
is the oil rub and let set on medium for 15 mins before cook
actually a good practice when it comes to maintenance

[Anonymous No.13692191]

You might want to find out how to add food to the pan before you blame the seasoning and all the other dumb shit people don't know about when it come to stuff that's not non stick.
You need to pre heat the pan then add the oil then add the food then wait to move it.
It will stick till it gets a crust after that you can move it.
Wetter the meat or fish the stickier it will be as well.

[Anonymous No.13692272]

>>13691722
>you need an oil with low smoking point like flaxseed oil
I assume you meant HIGH?

[Anonymous No.13692341]

>>13690170
use very thin coat oil. have to do like 20 layers but worth it

[Anonymous No.13692480]

>>13691349
i have a serious question: isn't lard the best option of all? I have lard but I'm scared to try

[Anonymous No.13692531]

>>13692480
Seriously you only need one good coat of seasoning with any high smoke point oil.
You can just season on the stove or use a camping stove outside.
Just don't put a lot on just put some in while it around while hot then wipe it all out and turn it to max and wait till it smokes.
Learn to cook on it like pre heat on low for a few minutes before adding eggs or pre heat on high till it smokes add a pool of oil and put in a steak

[Anonymous No.13692977]

nerds take this cast iron shit way too seriously. Do you think your Grandma spent days autisticly applying thin layers of flax seed oil to her cast iron pans?

No, she put some oil in them, let them warm up, and cooked in them. she probably washed them with soap too, then heated them up to dry them, and put a thin coat of oil before storing them. It's not that difficult.

[Anonymous No.13692998]

>They still believe the flaxseed oil meme
Upgrade to regular oils memers, it's been shown they polymerize way better and harder than flaxseed, deal with a bit of smoke and stop paying out the ass

[Anonymous No.13693004]

>>13691440
Kek

[Anonymous No.13693016]

>>13692998
...what?

Flaxseed oil smoke point is 450f, pretty much every post in here recommending flax seed oil also says to use 500f temp, to go BEYOND the smoke point so it polymerizes.

If you get a shit seasoning using flaxseed oil, you bought shitty oil that wasn't PURE flaxseed, or you weren't going hot enough for long enough.

Each coat should take 3-5 hours. You need 3-5 coats to start a decent strong season.

Most people are just too fucking lazy to do it properly and blame the oil instead of themselves.

Having used SEVERAL fats for the process, flaxseed is 100% my go-to choice. Crisco and other shit just cracks and flakes after heavy use.

[Anonymous No.13693035]

>>13690170
Hey OP I just salvaged an old CI Chefs pan my folks left outside for like years. After I stripped it bare here's how I re seasoned it
>take a bowl and put some high smoke point oil of your choice. I chose vegetable oil because it's cheap and I had it on hand.
>now take a big portion of papertowel about 3 sections worth and fold it many times until it's about the size of a fist
>put that in between a pair of tongs and dip it into the oil until it's pretty saturated
>paint a very light coat of oil onto your pan. If you stripped the whole pan like I did don't forget to do the handle and exterior as well. We don't want any Achilles heels.
>put your pan upside down on the top rack of a preheated 375°f oven with a baking sheet on the bottom rack to catch any drips.
>bake for 1 hour then turn the oven off and leave it in there until it cools.

[Anonymous No.13693044]

>>13692977
I've always said this. The magic of cast iron is how much you can abuse it so long as you just keep it dry for storage.

[Anonymous No.13693048]

>>13693035
>375°f
it really doesn't matter what temp you use, as long as it's above the smoke point of whatever oil you're using.


Assuming you used canola oil, you got lucky if you ended up with a good seasoning, because it's smoke point is 400f.

[Anonymous No.13693055]

>>13693035
>baking sheet on the bottom rack to catch any drips
You're supposed to wipe off ANY excess oil before it goes in the oven, if it has ANY drips, you've used too much oil and are clogging the pores.

[Anonymous No.13693063]

>>13693048
Soybean. Good seasoning though, hard and glossy. Scraped it good with my spatula just to see. Dunno but i think the extra high temps and the super long durations are overblown. Or maybe my oven is off and is actually hotter than it says. I did burn a batch of biscuits last night following a new recipe even though I set it exactly to the right temp and even checked them early. I should get a laser thermometer and test my oven...

[Anonymous No.13693069]

>>13693055
Just as a precaution anon. The soaked papertowel leaves no pooled oil but better safe than sorry.

[Anonymous No.13693074]

wow, so there's like 50 methods of seasoning your pan and none of them really works. cast iron is such an amazing "journey".

[Anonymous No.13693077]

>>13693074
I think the real lesson is, all of them work to some extent, therefore cast iron is stupid fucking easy to take care of if you do even the most basic research into methods of seasoning and care.

[Anonymous No.13693313]

>>13690170
In the future, if it's a brand new pan it almost certainly is pre-seasoned. (Lodge, for example.) You need to re-season if it's rusty and you have to scour.

That said, olive oil is bad for seasoning/polymerization. The linseed oil meme works, but desu I get the same effect and better smell just by rubbing it down with a thin layer of hazelnut or walnut oil between uses.

[Anonymous No.13694660]

>>13690170
>olive oil
There's your problem, you fucking retard. You are supposed to use a high smoke point oil like grapeseed to add seasoning to your pan.
Give that pan to someone who can use it correctly and kill yourself.

[Anonymous No.13694673]

just get some carbon steel like a man

[Anonymous No.13694703]

>>13694673
carbon steel has it's uses, but it doesn't replace cast iron.

A heavy cast iron skillet will hold heat for a lot longer than carbon steel.

Carbon steel for a wok? Fuck yea, go for it.

But for a thicc skillet that you're gonna sear steaks in or something? Cast iron all the way.

[Anonymous No.13694986]

>>13690170
Cast Iron is for Chads, not brainlets.

[Anonymous No.13694992]

>>13694986
chads eat rice and steamed chicken breast exclusively

[Anonymous No.13695022]

>>13692977
Can confirm. My grandma has a cast iron from the 30's and she washes it with soap.

[Anonymous No.13695429]

>>13691690
Cause of the low smoking point. Aren't you meant to heat oil to its smoking point when seasoning?

[Anonymous No.13695493]

>>13694992
you can absolutely cook rice in cast iron if your not retarded about it.

[Anonymous No.13695508]

>>13691567
Either there is a fuckton of oil in your cast iron or you did bad things to your teflon

[Anonymous No.13695594]

>>13690170
>smells like olive oil

use this
you're conditioning a tool not making food
go industrial

[Anonymous No.13695605]

>>13695508
Oh you won't believe what happened to my teflon pan, if I posted its picture I would get tens of (You) probably asking if I was intentionally fucking the pan.

[Anonymous No.13695632]

i have some leftover mct oil, can i use that?

[Anonymous No.13696204]

>>13693077
The real lesson is, just use a nonstick pan and stop being a nerd

[Anonymous No.13696250]

>>13696204
I don't even own a non-stick pan, and I have easily 12-15 pans in the house.

[Anonymous No.13696254]

>>13696250
so you're a literal gypsy

[Anonymous No.13697082]

>>13696254
No, I just own pans for different purposes.

Copper, stainless steel, cast iron, enameled cast iron, and carbon steel.

Then there are different designs, splayed sides or not, different size pans, saute pan vs frying pan vs wok vs sauce pan, e.t.c.

[Anonymous No.13698806]

>>13690187
This is how mine turns out EVERY TIME. I season the fucker so much and it still gives me this result. I don't get it.

[Anonymous No.13699053]

I've literally never done any maintenance on my cast iron other than scraping off some rust with steel wool when I initially found it.

[Anonymous No.13699285]

>>13698806
You dont know how to cook.

[Anonymous No.13699290]

>>13691373
Flax oil turns into a carcinogen when heated. That's why you buy flax oil at the grocery store and linseed oil at the hardware store.

I seasoned mine with shortening and red Baron pizzas.

[Anonymous No.13699331]

>>13699290
nigger, you're not cooking with it.

The WHOLE point of polymerizing an oil is to go beyond the smoke point so it essentially burns into the surface.

Who cares if it's a carcinogen?


>I want a shitty weak seasoning because i'm too scared to do it properly

cool, thanks for sharing.

[Anonymous No.13699374]

>TFW you can't use cast iron because your stove is a glass top...

[Anonymous No.13699403]

>>13699374
>he fell for the glass top stove meme

[Anonymous No.13699478]

>>13699285
but i do know how to make your mom cum buckets

[Anonymous No.13699501]

>>13690170
Should have used bacon fat senpai

[Anonymous No.13699537]

>>13690187
That's weird. I have no idea what I'm doing and the two rusty cast iron pans I found in my attic worked perfectly after seasoning them earlier this month. I soaked them in a 50% vinegar bath for an bour, scrubbed, dried, seasoned, heated in 500 degree oven for an hour, 5 layers of seasoning. My hashbrowns slid right off with a great sear.

[Anonymous No.13699548]

>>13690199
I used olive oil and it worked fine. I imagine virgin would smoke up though.
https://en.m.wikipedia.org/wiki/Smoke_point

[Anonymous No.13699569]

>>13699331
I don't think that's right. The oil isn't supposed to carbonize, it's suppose coat the surface and bond to make a protective film down to the microscopic pores in the iron.

[Anonymous No.13699588]

>>13699331
I would imagine a seasoning made with a lower smoke point oil would itself be less durable to higher temperatures, but it's been awhile since I studied organic chemistry.

[Anonymous No.13700320]

>>13690170
Stop taking advice from millenials and zoomers. Just cook bacon and biscuits in it a few times and it'll do fine.

[Anonymous No.13700402]

>>13700320
How do you clean them properly? Just scrape it off and call it a day?

[Anonymous No.13700579]

>>13700320
pancakes /french crepe style) or fried potatoes works better for me, bacon and meat always leaves residue behind on the bottom.

>>13700402
Rinse it under the tap with hot water and scrub with a stiff nylon brush, done in 15 seconds. If stuff is really burned on soak iti for a minute or three, then use a stainless steel wool pad. No soap is ever required if you treat it right.

[Anonymous No.13700590]

>>13699374
why cant you use it? I use cast iron on my glass top without any issues. It will not leave any scratches as glass is still a lot harder than cast iron. If you get scratches it is from sand and dirt on the glass (from leeks or potatoes) and it can happen with any pan, not just cast iron.

[Anonymous No.13700611]

>>13698806
>I season the fucker so much and it still gives me this result. I don't get it.
This happens even with a perfectly seasoned pan when the potatoes are too wet, or too cold straight out of the fridge, or have too much starch sticking to the out side. Rinse the pieces under hot water, spread them out on a kitchen towel and pat them dry on both sides before putting them in. Also only put them in one by one only when the pan is really hot and dont flip the individual pieces until they have fully browned at the bottom then they ought to come off the bottom easily. I have found fried potatoes work best if you you cut them into large pieces and really flip them one by one with kitchen tongs.

[Anonymous No.13700647]

>>13692977
>>13692977
my nana constantly recounts stories of trolling her japanese needlepoint newspaper advice column so the other local wives would fuck up their cast iron

[Anonymous No.13700671]

>>13690255
that'd be the combustions pistons working harder than they should, sounds like they might need some oiling. Pour some olive oil along the bottom before you use it next time

[Anonymous No.13700684]

Me? Enameled cast iron.

[Anonymous No.13700714]

>>13700684
fat cock

[Anonymous No.13700725]

>>13700714
goes best with crisco

[Anonymous No.13700740]

>>13700684
Can one season enameled cast iron?

[Anonymous No.13700748]

>>13699331
Enjoy your cancer and nonstick spatulas

[Anonymous No.13700759]

>>13700740
There's no need to season an enameled cast iron pan.

[Anonymous No.13701177]

>>13691722
Tbf I put my skillet on a 6/10 electric coil, and I don't have any sticking. Granted, I generally keep shit moving (or I'm searing), but I don't know what the fuck that anon did to make shit stick to his skillet like that.

[Anonymous No.13701348]

>>13699053
Yeah all this crap about caring for cast iron seems like a psyop by the companies selling plastic coated (i.e. nonstick) pans. They benefit from making cast iron seem difficult.

I accidentally started a fire in my cast iron pan and burned half of it down to bare metal. I just kept using it. It is fine.

I never intentionally season it, never rub oil on it, never use heat to dry it. I just use it.

Cast iron is rugged.

[Anonymous No.13701526]

>>13700611
Imagine going through all these hoops just so you can have a meme pan instead of using stainless steel like a normal person

[Anonymous No.13701850]

>>13695594
literally only 50+ fist piggies use that shit for anything

[Anonymous No.13701936]

>>13692272
No, low. You want the oil to form a polymer, which low smoke point oils will do at a lower temperature.

[Anonymous No.13701960]

>>13690170
Shit bait
>>13690187
Autism

[Anonymous No.13702222]

>>13700748
I use metal spatulas, the whole point of flaxseed oil is to create the strongest seasoning layer possible so even if its abused heavily, it won't be enough to remove the seasoning without it being intentional

[Anonymous No.13702231]

>>13701936
Who cares what temp it smokes at as long as your oven gets ABOVE that smoke point?

You want an oil high in ALA fatty acids, like flaxseed. Which has a smoke point sound 450f.

Most ovens have no issue going beyond 450f, so there is ZERO reason to suggest a lower smoke point oil, especially since they're all lower in ALA fatty acids which produce the strongest seasoning.

[Anonymous No.13702232]

>>13702231
>sound
Around

[Anonymous No.13702529]

>>13691373
THAT WAS THE JOKE YOU AUTISTIC GAY RETARD

[Anonymous No.13702556]

>>13702529
see
>>13691403

[Anonymous No.13702565]

>>13690170
>olive oil
This better be bait.