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/ck/ - Food & Cooking

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File: 93 KB, 1500x976, cuisinart-chefs-classic-enameled-cast-iron-cookware-dutch-oven.jpg [View same] [iqdb] [saucenao] [google]
18747784 No.18747784 [Reply] [Original]

>get enameled dutch oven
>instructions say season top and bowl rim of exposed cast iron
>rub a thin layer of canola oil on iron
>per instructions heat at 350 for 1 hour
>rims are sticky and uneven

First I guess the oil I added was too much and not even. But my second question is isn't seasoning a product of the oil breaking down which requires you to hit the smoke point? I checked after and canola oil has a smoke point of around 400 but I only heated at 350 so it wouldn't break it down to create that polymerized layer? So how do I get rid of the shitty sticky layer and do a correct layer?

Also dos and don't for enameled cast iron? First one i've had

>> No.18747899

>>18747784
just run it up to 425 for an hour and it'll be fine.

>> No.18747941
File: 86 KB, 791x659, 1671757484058.png [View same] [iqdb] [saucenao] [google]
18747941

my dutch oven doesn't tell me to do that.

>> No.18747964
File: 203 KB, 650x847, 1655205471857.png [View same] [iqdb] [saucenao] [google]
18747964

>>18747784
>cuisnart
got that from the goodwill huh anon? you have to exorcise the dead grandma's ghost from it or itll never season properly. Just piss on it and burn a photograph of her grandkids in it

>> No.18747965

Thinner layer
hotter
90mins
dont put the lid on

>> No.18748876

>>18747784
Just paint it with shellac nail polish. Food isn't going to contact that surface anyway.

>> No.18749032

>>18747784
>sticky and uneven
that's normal anon , do this >>18747899

>> No.18749562

They probably only tell you to do 350 because overheating an empty enameled cast iron pan can cause it to crack. If you want it to polymerize it it needs to be much higher.

Personally I wouldn't worry about it, I never seasoned my rim and it's fine. If you're really worried just rub a thin layer of oil if you're storing it for a long time. Any rust that appears on the rim is surface level anyways, it isn't like it's gonna eat your dutch oven alive.

>> No.18749569

>>18749562
>They probably only tell you to do 350 because overheating an empty enameled cast iron pan can cause it to crack. If you want it to polymerize it it needs to be much higher.

wat, I preheat my dutch oven all the time when doing no-knead bread.

Preheat at like 450f for like 15-20 mins with nothing in it and it's fine.

Maybe this is only a problem with cheap shit dutch ovens?

>> No.18749671
File: 79 KB, 630x420, page-image-care-cleaning-soap[1].jpg [View same] [iqdb] [saucenao] [google]
18749671

>>18747784
>seasoning
*does nothing*
>seasoning
Not my problem.

Did you really take the enamelpill to act like an enamelet seasoncuck? No, of course not.

>> No.18749713

>>18747784
>instructions say season top and bowl rim of exposed cast iron
I have literally never heard of this nor seen instructions to that effect on any enameled cast iron. What flea market chinkshit did you buy that has this?

>> No.18750551

>>18749713
its a tramontina (made in china)

>> No.18750559

hijacking this thread for my own question. i got a hand-me-down from my parents when they replaced theirs. the coating on the bottom is worn away and you can see the cast iron underneath it. is there a way to recoat it or is it simply not long for this world?

>> No.18750589

>>18750559
Technically you could sandblast all the old enamel away, and then have it re-coated although at that point you're better of buying new.

>> No.18750636
File: 728 KB, 604x615, castiron.png [View same] [iqdb] [saucenao] [google]
18750636

>>18747784
>season top
Does it have iron exposed on the lid's rim too? The main reason for this is to buffer for when steam collects and drips when it's closed. It can get rusted from sitting in the sink too but it's usually only surfacelevel. As far as the oil, they don't know what oil you're using (many people use lard/grease) so they have to put a low general temp for safety reasons. I would bump up the temp higher. Oil has a tendency to bud or form pools even if it's not an excessive amount, so let it heat up and after like 20 minutes pull it out, wipe and spread the oil, then put it back in to finish polymerizing. Stickiness is a sign of too much oil or not enough fusing.
>>18747941
Some have exposed metal on the rim like picrel

>> No.18750641

>>18749569
>overheating can cause it to crack
enamel is fired at 1500 degrees...

>> No.18750658

>>18750641
I think he's referring to differential thermal expansion. If you take a cold peice of cast iron and put it directly onto a full blast burner it can cause the metal at the top and bottom to expand at different rates causing it to crack. You should always preheat your cast iron slowly before putting it in the oven to season anyways since it will speed the process up significantly.

>> No.18750690

>>18750559
>coating on the bottom is worn
basically done for, you risk more chipping and eating them chips

>> No.18751116

>>18749562
>empty enameled cast iron pan can cause it to crack
only on the stove and if you're using a high flame, not in the oven where it's heated evenly.

>> No.18752434

>>18747784
cook a big greasy stew, your Ddutch oven will be seasoned forever