cast iron thread

[Anonymous No.16704955]

What are you cooking in your cast iron tonight, /ck/?
How's that seasoning building up?

[Anonymous No.16704959]

>>16704955
nothing because i'm not a fag who owns a piece of meme cookwear

[Anonymous No.16704995]

>>16704959
I don't own any meme cookware, either. Just my cast iron.

[Anonymous No.16705115]

gonna roast up some nice carrots, tomato and vinegar. delectable

[Anonymous No.16705120]

>>16705115
Anon, no! That makes mustard gas!

[Anonymous No.16705219]

>>16704955
The seasoning in the handle of the pan I use the most is wearing off but it isn't rusting at all so I just leave it like that.

[Anonymous No.16705233]

>>16705120
I fucking love mustard thanks for the tip bro

[Anonymous No.16705263]

>>16705219
It's very important to keep the handle seasoned so your burning, melting skin won't stick when you grab it.

[Anonymous No.16705427]

>literally inferior to stainless steel in all but cost
cast iron is poverty tier

[Anonymous No.16705434]

>>16705263
do you not own a kitchen towel?

[Anonymous No.16705546]

>>16704959
>the basic piece of cookware for millennia is a meme
the romans preferred it

[Anonymous No.16705547]

>>16705434
Dude, oven mitt

[Anonymous No.16705555]

I will not eat the bugs, I will not sleep in the pod, and I will not cook with the teflon

[Anonymous No.16705626]

>>16705555
Based.

[Anonymous No.16706320]

>>16704955
egg. 3 of them. yummy

[Anonymous No.16706323]

>>16704959
I'm still using my great grandmas skillet, it still cooks the same as the day it was made.

[Anonymous No.16706395]

I scraped through the seasoning last time I made burgers and decided to never touch the hunk of junk again.

[Anonymous No.16706404]

>>16705546
And people used chipped rocks for tools for ages, doesn't make it better than steel. Technology and tools advance over time.

[Anonymous No.16706751]

>>16705547
Those are for women and homosexuals.

[Anonymous No.16706839]

I’m not a poorfag, I have Le Creuset

[Anonymous No.16706860]

>>16706404
>le current year
Fuck off Oliver

[Anonymous No.16706866]

>>16706860
>you can’t refer to time anymore because le bong man
Go away trumpfag

[Anonymous No.16707261]

>>16704955
I'm considering making pizza

[Anonymous No.16707277]

>>16704955
What exactly do people on this board have against cast iron? A complete well rounded chef uses both cast iron and stainless steel

[Anonymous No.16707289]

Been thinking of picking up a stainless steel pan. It's heavy and has honeycomb non stick shit on it. Is it comparable to cast iron in terms of heat distribution?

[Anonymous No.16707329]

>>16706404
>just use the cancer pan
No.

[Anonymous No.16707366]

>>16707289
No

[Anonymous No.16707372]

>>16707277
It's not "people" it's Amazon ad-bots trying to push their high markup garbage 911 steel pans.

[Anonymous No.16707385]

>>16704955
I got a Lodge cast iron as a gift. Used it about three times, every single time it wound up getting so much shitty food coated on that I had to use steel wool to scrape all the seasoning off and start again and even then the seasoning was uneven as fuck. After three times having to deal with this retarded heavy piece of shit taking up counter space I just put it in storage and I've been using a t-fal without issue ever since.

[Anonymous No.16707390]

>>16707385
Just use oil when you cook, dummy, and make sure to properly heat the pan before you put food in it. I had problems with food sticking even with oil, then I started getting the pan hotter and my sticking problems disappeared.

[Anonymous No.16707417]

>>16707385
You know how to properly season a cast iron pan? It's easy, the method has been the same through time until Youtube decided to gaslight you.

>get a pound of cheap fatty pork scraps
>fry them until crispy in the pan
>throw them out

That's it. That's literally all it takes. All the autistic disinformation on Youtube is designed to be difficult and give you poor results so you throw out your cast iron and buy whatever pot metal cancer nonstick garbage Amazon is hocking.

[Anonymous No.16707436]

>>16707417
My preferred seasoning method is
>dice up a pound or two of thick cut bacon
>fry it until crispy in the pan
>eat it

[Anonymous No.16707452]

>>16707329
Stainless steel exists

[Anonymous No.16707468]

>>16707452
And it fucking sucks. Doesn't build up seasoning, always have to fight it sticking, way too expensive for all the hassle.

[Anonymous No.16707469]

>>16707417
I do it the lazy way
>heat the pan
>put lard on it
>remove lard and wipe with paper towel
>keep heating until it smokes
>turn off heat and let it cool
I'm starting to do this every time before I cook since I always damage my seasoning due to negligence.

[Anonymous No.16707474]

>>16707469
Switching to wood and silicone utensils exclusively helped me a ton in preserving seasoning.

[Anonymous No.16707476]

>>16707468
>always have to fight it sticking
My dude, I'm in the cast iron team but this is bullshit or you just lack skill.

[Anonymous No.16707485]

>>16707468
Having things stick to stainless is a sign that you fucking suck at cooking and don't know how to control heat

[Anonymous No.16707492]

>>16707476
>>16707485
I don't care because my cast iron doesn't stick and it's literally 10x cheaper. I'm cooking to eat, I don't care about "muh skillz," I just want something easy to use and stainless steel ain't it.

[Anonymous No.16707499]

>>16707436
The extra iron won't hurt you.

>>16707452
It blows for most applications.

>>16707469
The seasoning will be in the matrix of the cast iron, which is porous. You can't scrape it off. Once your pan is seasoned properly you can wipe it dry and wait an hour and it will sweat out some oil, if it's seasoned properly.

>>16707485
Stainless is stick prone, because it's not porous and doesn't build up polymerized oil in the pan itself.

[Anonymous No.16707610]

>>16707499
>The extra iron won't hurt you.
Huh? I just don't like the idea of cooking something and then throwing it out so I prefer to season using something I'll eat after.

[Anonymous No.16707649]

in a real life setting, there are no advantages in using a cast iron pan over using a stainless steel pan; change my mind fags

[Anonymous No.16707660]

>>16707649
Stainless sticks in real life, cast iron doesn't. This is just a fact.

[Anonymous No.16707789]

>>16707660
wrong

[Anonymous No.16707923]

>>16707789
It's correct, everybody knows it, and you literally can't prove your own position.

[Anonymous No.16707954]

>>16707469
I'm even lazier, I fill it with an inch of oil and fry some chicken in it

[Anonymous No.16707987]

>>16707923
If everybody knows that, why do restaurants use stainless for almost everything?

[Anonymous No.16708006]

I used to use my le crueset cast iron for everything until I got the le crueset toughened nonstick pan... it retains heat and sears steaks even better than the cast iron, and I can use metal utensils on the nonstick

[Anonymous No.16708023]

>>16707987
heats faster

[Anonymous No.16708026]

>>16707987
Same reason they use shit-tier Victorinox knives. The Mexicans who make $4 an hour will wreck implements which require a modicum of care.

[Anonymous No.16708028]

>>16708006
>heating nonstick coatings to steak-searing temperatures
Enjoy your cancer.

[Anonymous No.16708042]

>>16708028
These aren't coated, which is why you can use metal utensils on them.

[Anonymous No.16708043]

>>16708028
The le creuset coating is glass which can go up to 1600F without issue poorfag

[Anonymous No.16708138]

cooked 750g of cooking bacon in my griddle in the oven today
only burned my hand twice!

[Anonymous No.16708168]

>>16708138
Congrats anon!
I normally burn my hand 1 to 3 times when using the oven.

[Anonymous No.16708209]

>>16708138
>cooking bacon
All bacon is cooked, this distinction makes no sense.

[Anonymous No.16708235]

I think it's weird reading about how people are making cast iron cookware a 'thing'. It's just how frying pans are made. You typically inherit them from your grandparents or get one at flea market for like 50 bucks.

>seasoning
Uh, just don't wash it a lot? A little bit of normal water if you've made a sauce is enough. Otherwise I just scrape the loose bits off before use.

[Anonymous No.16708245]

>>16708209
I know it makes no sense but it's what it's called. It's just offcuts, slices too thin, too thick, small pieces, smoked, unsmoked & end pieces etc.
There are usually regular slices inside but it's far cheaper than the high standards required for pack bacon and rasherfaggots. Good for baking, cooking, mixing etc.

[Anonymous No.16708247]

About to stir fry lunch again.

[Anonymous No.16708253]

>>16708235
It's always been a thing. Get off the internet for once

[Anonymous No.16708277]

>>16708253
I mean 'thing' like something people talk about like it's a hobby or special interest. It's just a standard frying pan to me. It's like if stainless steel cutlery was presented as the new hot cool thing.

[Anonymous No.16708285]

>>16708235
>flea market
>50 bucks
Bruh you've been ripped off

[Anonymous No.16708295]

>>16708285
Sorry, I meant 5 bucks. It's about 1 bucks to 10 of my local currency

[Anonymous No.16708297]

>>16708277
>It's just a standard frying pan to me.
Thing is, for the masses non-stick is the golden standard nowadays. Cast-iron is for the connoisseurs.

[Anonymous No.16708299]

>>16708235
>get one at flea market for like 50 bucks
I got one brand new from the store for less than $20.

[Anonymous No.16708320]

>>16708297
I think that might be true for the young, urban and independent, but most households have a many decades old cast iron pan which is used for the majority of cooking here.

[Anonymous No.16708337]

>>16708320
>most households have a many decades old cast iron pan which is used for the majority of cooking here.
You must live in a third-world country. No offense, obviously

[Anonymous No.16708365]

>>16708337
Nah, there was a teflon craze for a while but people got over it for the most part. They're mostly popular among students and the elderly

[Anonymous No.16708368]

>>16708365
>They're mostly popular among students and the elderly
Not where i live, at least

[Anonymous No.16708396]

>>16708368
Yeah, things like that differ a lot by state/country. Like few people here know what a rice cooker is, but will have a press specifically made for making potato puree. And everyone has a at least one norwegian type cheese slicer

[Anonymous No.16708410]

I avoided buying cast iron for years because I assumed it was a shitty meme pan but picked up a $17 10 incher from walmart a few days ago and it's seriously the best investment I've ever made in cookware
>Made some of the best skin on chicken thighs I've ever had
>Seared a small sirloin and got a perfect crust and mid-rare without even needing my oven
>Fried up god-tier hash browns to go with the steak and cooked asparagus in the leftover oil and fat
I spent years thinking that seasoning was tedious and that cleaning it would be a pain but seasoning ended up being something I enjoyed doing after each meal and now I just keep a kettle of hot water next to my stove w/ a scrub brush and I never have to worry about destroying my shitty walmart pans again

[Anonymous No.16708439]

>>16705555
checked

[Anonymous No.16708441]

>>16708410
Unless some retard washes it with detergent, it should be enough to sloppily clean it and leave it greasy for next time. It'll "season" with the fat from the previous session as it heats up. If some retard did do that, you can smear it with oil and put it in the oven for a bit.

[Anonymous No.16708508]

>>16708441
>Still peddling 100 year old soap myths
Unless you're dumping the bottle in the pan soap isnt gonna do shit to your cast iron and the people who keep peddling retarded shit like soap destroying all your seasoning are the reason no one wants to bother with cast iron in the first place

[Anonymous No.16708523]

>>16708508
It doesn't do much one time, but if you use it every time for a while and scrub like a motherfucker you'll get trough the top layer fairly quickly

[Anonymous No.16708527]

>>16707468
>not deglazing all of that beautiful fond off of the bottom of your pan and making a sauce to top your meat with
ngmi

[Anonymous No.16708622]

>>16708508
Not him, and I don't think soap will ruin seasoning, but I have had some experience with other porous materials like stone taking on the taste and smell of the dish soap and I would worry about that happening in a cast iron. I tend to shy away from using dish soap on anything porous for that reason.

[Anonymous No.16708662]

>>16708622
What soap does to iron is reduce the surface tension of the water, making it clean better, and it can also bind to fat molecules. All it does to cast iron is that in excess, it cleans the surface too much which makes shit stick more to your pan. That's it. Not a big deal.

[Anonymous No.16710101]

>>16708622
Cast iron is not a porous material.

[Anonymous No.16710428]

>>16704955
cooked some fried rice.

[Anonymous No.16710442]

>>16704959
t. never used cast iron

[Anonymous No.16711697]

Help a newcomer out. I just made the switch and bought a Lodge pan from Target, but I want to season it with some good quality lard. Should I remove the factory seasoning or add the lard on top of it? How would I go about doing either?

[Anonymous No.16711806]

>>16711697
>Should I remove the factory seasoning
Absolutely. And sand it down while you're at it, this will further improve non stick properties because lodge pans don't have a smooth surface from factory. Maybe not mirror-like, but something inbetween.
>How would I go about doing either?
There are literally thousands of seasoning videos on youtube, most important things are high heat and a surface that is wiped (nearly) dry after having applied fat on it. It shouldn't be oily/greasy, only a bit of a pearly shine.

[Anonymous No.16711855]

>>16711697
Only remove the one in the interior of the pan. Everything else doesn't matter much.
No need to use the oven method either.

[Anonymous No.16711868]

putting this nigga in my cast iron dutch oven for an hour or two (after seasoning and searing it first) and i was thinking of throwing in some potatoes and carrots as well so i dont have to boil that shit after the meats done. but i'm wondering if the potatoes or carrots get fucked up by being in the oven for too long?

[Anonymous No.16712068]

>>16711697
>Lodge
sand it down smooth first, i don't know how they can get away with selling half-finished pans

[Anonymous No.16712124]

>>16711697
Don't bother fussing with it. No stripping, no sanding. Removing pre-seasoning is for paranoid schizos scared of a little soy oil that isn't even going to be consumed. Sanding is for dopey impatient zoomers who will never have the satisfaction of watching the roughness smooth out over time with new layers of seasoning.

[Anonymous No.16712139]

Just got this at goodwill for $6, it feels... sticky? I've never owned cast iron and don't know how or if I should clean it??

[Anonymous No.16712155]

>>16712124
>Sanding is for dopey impatient zoomers who will never have the satisfaction of watching the roughness smooth out over time with new layers of seasoning
meanwhile everything gets all ripped up by the bumps, there is no way you are having good sears on that bumpy piece of crap

[Anonymous No.16712303]

>>16711697
Just fucking cook, anon. Don't worry about anything else. Use oil, butter, or lard/bacon grease when you cook and make sure to get the pan nice and hot. The combination of the oil and heat will help to prevent sticking. The heat will also polymerize the oil onto the pan, building up a natural seasoning layer over time. When you're done cooking, dump the oil and rinse the pan under steaming hot water, scrape off any food bits stuck to the surface, towel dry the pan, and then put it back on the stove on a medium-high heat until the leftover moisture all evaporates. Optionally, you can then rub a very thin layer of oil (like half a tablespoon for a 10 inch pan) into the cooking surface and inside walls with a dry cloth or paper towel, which will polymerize into seasoning the next time you cook. I've been following these steps for a couple weeks and my pan is already noticeably nonstick with a very small amount of oil. Removing factory seasoning or sanding down the surface is a meme.

[Anonymous No.16712461]

>>16710101
It is in its raw state, but then you fill the pores with the polymerized oil

[Anonymous No.16713288]

>>16712139
I've noticed that sometimes if I don't season it for long enough/hot enough/too thick of an oil coating, it comes out sticky. I'm pretty sure it's due to the oil not polymerizing all the way. What's worked for me is washing it out with dishsoap, and then reapplying the seasoning properly. I've also had luck with just using it (in this state, usually toast or english muffins) until the seasoning sets in properly.

[Anonymous No.16713297]

>>16712461
That's not what is meant by a porous material.

[Anonymous No.16713299]

Just remember, unless it's cracked open, it's never broken. You can always strip it and apply new seasoning, even if it's covered in rust. There's a reason these things tend to last forever.

[Anonymous No.16713300]

>buy cast iron skillet
>goes in the cupboard

>buy stainless steel skillet
>everyday use since it's a superior piece of cookware

[Anonymous No.16713307]

>>16704955
cheese with chorizo

[Anonymous No.16713331]

>>16713300
My cast iron is on my stove ready for use at a moment's notice.

[Anonymous No.16714169]

>preheat my cast iron pan too much but didn't notice
>add butter, it burns almost immediately
>oh shit!
>add eggs to try to cool it down
>expect my eggs to burn a bit
>they end up almost perfect, the best I have ever made in that pan
If my flipping technique didn't suck they would have been perfect.

[Anonymous No.16715951]

Love the cast iron. I make pizza in a 16" cast iron I got somewhere. Just started using a smaller one for cornbread. Works great. I tossed some grated cheddar and diced jalapenos in a recent batch. Fantastic. pic rel

[Anonymous No.16715964]

is olive oil bad for seasoning?
i used some tonight after needing to scrap a few bits of and rather than getting a shiny finish i got this thick brown residue

[Anonymous No.16715991]

>>16715964
Olive oil is one that people tend to recommend for seasoning, but I've also found it leaves the pan sticky. I've actually had the best results with lard or saved bacon grease for creating a good seasoning without any sticky or goopy residue. My mom has told me it's also what her mom and her mom's mom always did, too, back in the days before everyone became irrationally afraid of lard.