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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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6312401 No.6312401 [Reply] [Original]

I fucked up. Forgot it was inside the oven then started the self cleaning cycle. Guess it's time to become an hero.

>> No.6312412

Rub it down with steel wool then reseason. It's not that hard to fix.

>> No.6312414

It's clean.
You can salvage that

>> No.6312437

>>6312412
>>6312414
T-thanks guise. It just really made me feel like a retard. /ck/ consensus is flaxseed, correct?

>> No.6312495

>>6312437
>/ck/
> consensus
nah, not in a hundred years

>> No.6312497

>>6312437
>>Flaxseed

Any food-safe oil or fat will work. Flaxseed happens to be optimal, but in my opinion it's not worth the effort or the expense to seek it out.

>> No.6312500

>>6312437
crisco is bestco

>> No.6312504

>>6312437

linseed oil has far more favorable characteristics for seasoning cast iron.

>> No.6312505

>>6312401
Is this the /ck/ equivalent of accidentally locking a cat in your washing machine?

>> No.6312507

>>6312437
Grapeseed is good too, and you can get it at walmart. Flax oil is much harder to find.

>> No.6312511

>>6312504
>"Linseed oil, also known as flaxseed oil..."
https://en.wikipedia.org/wiki/Linseed_oil

>> No.6312523

>>6312511

what kind of idiot would make two different names for the same thing?

also, believing wiki....ever.

>> No.6312562

>>6312523
Linseed Oil generally refers to non-edible wood finishing oils and paint binders,
where Flaxseed Oil is more often the food-grade sort.
not always, though. read the label.

>> No.6312572

>>6312562
Isn't linseed oil flammable?

Like if you leave a rag bundled up together it can spontaneously combust because of oxidation?

>> No.6312593

>>6312572
yes.

>> No.6312596

>>6312401
What's wrong with that, OP? Perfectly fine-looking copperware, I'd say

>> No.6312598

>>6312572


like op's bottom?

>> No.6312603

>>6312401
>self cleaning cycle
What? What does it do and why can't you just clean it normally?

>> No.6312608

>>6312603
>2015
>not having a self-cleaning cycle

It locks the door and blasts the heat as high as it can go for a few hours, destroying any grime and buildup without the need for industrial solvents.

>> No.6312640

>>6312608
>not sandblasting your kitchenware

>> No.6312641

>>6312608
>2015
>not having an induction cooker

I feel stupid, I really never heard of a cleaning cycle before. Isn't that kind of expensive and heats up your kitchen, too?

>> No.6312643

>>6312640

The point is for it to clean the oven, not the cookware. Putting cookware in the self-cleaning cycle is a no-no.

>> No.6312646

>>6312641
>bolting five induction cooktops and a door together instead of just using a regular oven

You absolute madman.

>> No.6312649

>>6312572

Yep.

Had a dumbass plumber set an apartment unit on fire before.

Good times.

>> No.6312658

>>6312641
>>not having an induction cooker

Had one. Threw it away after 3 months. I'd rather have a shitty electric coil stove than induction.

>I feel stupid, I really never heard of a cleaning cycle before. Isn't that kind of expensive and heats up your kitchen, too?

Expensive? I'm not sure what you mean. Even cheap ovens have a self-cleaning cycle. As for using it, generally you only do it every once in a while--I do it maybe once a year, if that. Yeah, it does heat your place up when you do it, but since it's a rare thing to do that's hardly a problem.

>> No.6312668

>>6312649
>>6312593

So, Wouldn't a thin layer of the stuff be dangerous to try and bake/polymerize onto a cast iron pan?

Personally I used flaxseed oil. It beats the shit out of anything else I ever used to season a pan. But its a bit pricey.

>> No.6312676

>>6312668
>So, Wouldn't a thin layer of the stuff be dangerous to try and bake/polymerize onto a cast iron pan?

Why would it be? It has nearly the same chemical properties as flaxseed oil does. They are very similar. What applies to one applies to the other. Rags soaked in flaxseed oil might also spontaneously combust. As with any other oil.

>> No.6312681

>>6312668
oxidizing onto the pan is exactly what you want the oil to do, and flaxseed oil is good at oxidizing.

if you soak a rag with it and crumple the rag up into a bucket and leave it in a cupboard, then it might catch fire.

your pan is not going to catch fire. it's going to harden into a good seasoning.

>> No.6312686

>>6312658
I thought it would cost a lot of energy but if it's just once a year it doesn't matter, I guess.

>> No.6312690
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6312690

>>6312646
>five cooktops and a door
Basically yes.

>> No.6312735

>>6312686

Unless you live in Hawaii, running the self-clean cycle costs just a few cents. It's cheaper than soap or oven cleaner spray.

>> No.6312742

>>6312500
>crisco is bestco
This. Don't waste your time and money on flaxseed. Just get you a tub of crisco.

>> No.6313608

just use crisco. it's cheap and it works.

>> No.6313642

>>6312608

When I did our's once, I felt like I was inhaling cancer. There has to be something in there.

>> No.6313667

>>6313642
The only thing in there is what you put in there.
If you leave something plastic in the oven or spray it with god knows what, then of course you're going to get cancer fumes spewing everywhere.

>> No.6313673

>>6312437
You'll definitely get the best results with flaxseed, but it's not necessary. Any oil with a sufficiently low smoke point to be polymerized will work fine.

If you use flaxseed, do not go above 450F in the oven during the process.

>> No.6314026

am i the only one who seasons with bacon grease?

>> No.6314039

do people actually use the oven self cleaning cycle?

>> No.6314072
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6314072

>>6312505
Yes. Because you can just use steel wool and reseason you're cat afterwards with some flaxseed oil.

>> No.6314074

>Storing pans inside the oven
You deserve this.

>> No.6314088

Get soda ash from any store that sells pool chemcials. A lantern battery. a 5 gallon plastic bucket. an nail that isn't galvinized, long wires with alligator clips on the ends.

Electrolysis the rust off.

>> No.6314095

>>6314074
I keep my iron in the oven. I always leave it in when preheating too.

>> No.6314097

What happens if you put a frozen chook in there and do the self cleaning by thing?

>> No.6314107 [DELETED] 

>>6312401
I'd use either peanut or canola oil. They're inexpensive compared to specialty oils like linseed or flax and for peanut oil it'll smell good while your oven is heating the skillet and the patina is being made.

The specialty oils add nothing to the process since the point is to make a patina, all the flavorings and scents are going to be burnt off anyway during the process.

>> No.6314238

>>6312641
the cleaning cycle heats up the oven to 600+ degrees F.
basically it just takes any spills or spots of carbon and just burns them into a white ash.
you might have to wipe your oven out with a damp cloth afterwards to remove the ash but usually it will clean the oven and racks with no chemicals needed.
also it will lock the oven door while doing this as it is extra hot; and it will take 4+ hours to do a cleaning cycle.

having said that it doesnt mean you can just spill loads of crap and oil and let it build up for a year. you should clean regularly before it gets really bad.

>>6312658
cheap ovens generally do not have a cleaning cycle. you have to do them the old fashioned way with oven cleaner and elbow grease

>> No.6314240

>>6312437
I use grape seed. You can buy a half gallon at Costco for a reasonable amount. It's also my preferred oil for high heat cooking.

>> No.6314245

>>6312401
kek. i've done this multiple times. best way to strip a cast iron pan down to bare bones

>> No.6314247

>go to shop
>buy new one

>> No.6314253 [DELETED] 

>>6314247
That's not so easy sometimes, especially if it's a good old cast iron skillet like a Wagner.

>> No.6314256

>>6314253
Ah. Good point.

>> No.6314268

>>6312572
can you think of a nonflamable oil?

>> No.6314275

>>6314247
>buy new one
>not realizing op's is better than any lodge
>not realizing that the fire of 1000 suns means nothing to a cast iron skillet
Why are you namefagging here?

>> No.6314286

>>6314275
No reason, It just automatically goes in there and I dont bother getting rid of it

>> No.6314307

>>6314039
I don't, read enough bad shit about them.

>> No.6314399

I got a cast iron pan a while ago and when I first got it eggs and even melted cheese would slide right off, but now it has several spots where stuff will get stuck. is the season wearing off? I haven't used any soap on it.

>> No.6314416

>>6312505
which board accidentally locks their cat in a washingmachine so often that it has become a meme?

>> No.6314450

>>6314399
yes it is
cook lots of bacon to get it back

>> No.6314485

>>6312523
peppers, capsicum. flaxseed, linseed. just depends where you are

>> No.6314497
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6314497

ALA is required to season a pan. the richer in ALA an oil is, the better it will season.

which means stuff like grapeseed or peanut oil are garbage for this.

if buying a bottle of flaxseed oil is too expensive, get a small bottle of flaxseed oil pills for $5 instead and cut one open into your pan.

>> No.6314524

>>6314497
wtf, no!
You can buy an 8oz bottle of the shit in the "nutrition" section of most stores for like $8. And you don't have to cut capsules open to use it.

>> No.6315115

>>6314450
but bacon was the first thing I cooked in it that I noticed sticking

>> No.6315128

>>6312401
Cast iron pans are like 40 dollars, unless you can fix it for less than that just buy a new one.

>> No.6315131 [DELETED] 

>>6314399
>>6315115
Just reseason it, that is make a new patina on it. The new coating will cover in any scratches that have been made in the old patina and there's no need to clear the old one off first, unless there's rust or some crap, then that's getting back to OPs dilema.

>> No.6315136 [DELETED] 

>>6315128
idiot detected

>> No.6315145 [DELETED] 

I'm not a carpenter but wouldn't one of those rotating sander tools using a fine sandpaper take that rust right off?

>> No.6315149

>>6315145

Yes it would.

though it's probably not worth the effort. The rust in that photo is clearly a very fine, light, later. He can probably wipe it off with a sponge.

>> No.6315155
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6315155

>>6315145
It'd be a lot less time and effort to just make an electrolysis tank.

>> No.6315179

>>6315155

Yeah, but electrloysis leaves tiny pits in the surface making it more difficult to reseason later. It works fine for if you want to hang it on the wall, but if you intend to season and use your cookware sanding is preferable--at least for the interior, where sticking matters. The last thing you want to do is increase the pitting/porosity of the iron.

>> No.6315276 [DELETED] 

>>6315179
If using a sander how would that be done, start with a coarse sandpaper then go to a fine sandpaper or just use fine in the first place or something else?

It's interesting to know stuff, I haven't rusted any of my cast iron Wagner's but something could happen in the future and this might help.

>> No.6315284

>>6315276
>start with a coarse sandpaper then go to a fine sandpaper

Depends on how rusty your pan is. If it's only a very minor amount of rust then just sand it with the fine stuff. If it's really rusty then start with coarser and switch to fine once you've gotten rid of the worst of the rust.

>> No.6315337 [DELETED] 

>>6315284
Thanks m8.

>> No.6315987

>>6315131
I don't see any rust, but there's a few spots where it looks like there's some kind of cooked on food residue. I don't think I can get it off without soap or abrasive though.

I tried scrubbing it clean before I reseasoned it once before, but I messed up and had to give it back to my grandma to fix it.

>> No.6316012

I wish there were more vintage pans around the uk. They used to machine the surface smooth, you won't get a modern cast iron pan as smooth as an older one as they don't do the final machining step anymore.

>> No.6316060

>>6312500
>>6312742
>>6313608
I didn't find flaxseed anyway so I'm using Crisco.

Steel wool took off the Fe2O3 then Crisco coated and currently baking at 500F for an hour. Will repeat until the seasoning looks as it did before being ruined.

>> No.6316470

>>6312401
take it to body shop and have them sandblast it clean for you then re-season it

>> No.6316656 [DELETED] 

>>6316060
I hope you bought a cucumber when you bought the tub of crisco.
> ahh the look on the face of the cashier
You'll also need the cuke when you realize that crisco's not the recommended way to make a patina. Not recommended by the companies that make cast iron skillets.

>> No.6317016

>>6313667
There was absolutely nothing in there. The same thing happened when my mother would self clean hers. We've never sprayed anything. Self clean is sent from hell.

>> No.6317050
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6317050

>>6317016
It smells bad because it's burning old sugar and cheese and oil and dropped fries inside your house.

Open a window and turn on the fan.

>> No.6317073

>>6316656
How's ghee for seasoning? That's what I've used and it doesn't make the surface sticky like vegetable oil does but I don't know if it's actually seasoning.

>> No.6317086

>>6312401
OP, this guy's a pro at seasoning. He uses the self clean on his oven to do so.... but he does it on purpose.

>> No.6317598 [DELETED] 

>>6317073
Just use food grade oil, I shouldn't have to say food grade but so there it is for this thread.

Peanut oil, canola oil, etc.
NOT olive oil.

>> No.6317610

>>6314088
why not copper?

>> No.6318159

this is, without a doubt, the best troll thread on /ck/.

99% of the trolls are about inauthentic pizza, but this, oh this, gets right in the alton brown fanboys' grills.

>muh seasoning ...
>cast iron derp a derp

kudos, OP. you have raised the bar.

>> No.6318275

>>6318159
The fuck are you talking about

>> No.6318318

>>6317610
Copper releases toxins when put through that process.

>> No.6318323

>>6314268
I can think of plenty that don't spontaneously combust.

>> No.6318387

>>6316012
You can still get a smooth surface on the inside of your pans.
If you buy a flap wheel, you can grind down the inside surface of the pan pretty quickly, then use 60, then 120 grit wheels on an orbital sander and it will be mirror smooth.

Then re-season

It only takes a few hours and most of that time is spend re-seasoning. It's as good as one of the old machined pans and is truly a non-stick surface. A fried egg will slide right out of the pan.

>> No.6318396

>>6312523
garbanzo beans and chickpeas are apparently the same thing as well