DON'T BUY CAST IRON

[Anonymous No.12658464]

food keeps getting stuck

[Anonymous No.12658585]

L2cook teflonfag

[Anonymous No.12658589]

Season it with best saffron and wa la, perfect pan

[Anonymous No.12658603]

>>12658464
well, you could stop being stupid and burning the food to the pan,
but that is just common sense and well you just don't have any of that.

[Anonymous No.12658615]

>>12658464
Season your pan.

[Anonymous No.12658628]

stainless steel is better

[Anonymous No.12658638]

Oh look its this thread.

[Anonymous No.12658648]

you gotta deglaze that shit

[Anonymous No.12658657]

dont buy lodge cast iron. The jews at the factory refuse to machine the surface so their shitty factory "seasoning" sticks better.

Buy stargazer or any other machined cast iron.

A smooth surface is ALWAYS better than a rough surface when cooking. Always

[Anonymous No.12658667]

>>12658464
I guess I'll throw mine away because OP is a retard that can't use a skillet.

[Anonymous No.12658760]

>>12658657
>A smooth surface is ALWAYS better than a rough surface when cooking
this is literally the reason seasoning works
>apply fat
>introduce heat
>iron expands and the fat runs into the iron
>increase heat
>the fat hardens
>the smooth surface prevents sticking
I don't know why people think seasoning is just en extra place to store cooking oil, but it's not

[Anonymous No.12658784]

>>12658464
It works just fine. Pour in some canola oil, heat it above smoking point for five minutes while wiping the inside with some oil drenched kitchen tissue,then bake a couple of pancakes in the pan. Boom, done, now you can fry an egg in the pan without any sticking. Deglazing with liquid is hard on the seasoning though, it may require a minute or two of reseasoning and its fine again.

[Anonymous No.12658964]

>fry an egg on cast iron pan
>Half of it get stuck somehow
Is this just my shitty seasoning or what

[Anonymous No.12659100]

>>12658964
yes

[Anonymous No.12659108]

>>12658964
use more butter

[Anonymous No.12659109]

>>12658464
>apply a small bit of butter or oil to the bottom of the pan
WOW, NO MORE STICKING

[Anonymous No.12659127]

>>12658784
I just oil mine and heat it to 400F in the oven while I prep my ingredients every time I use it.

[Anonymous No.12659134]

>>12658657
Can I smooth it myself? What tools would I need?

[Anonymous No.12659138]

>>12659134
a router

[Anonymous No.12659144]

Cast iron pan users are mentally ill

[Anonymous No.12659233]

fuck cast iron pan

[Anonymous No.12659238]

>>12659134
I used a radial sander on the cooking surface, but another tool or hands would be required for the sides.

[Anonymous No.12659253]

>>12659238
I meant on the bottom of the cooking surface and another tool or hands would be required for the sides of the cooking surface. I used 80 grit sand paper. You don't need to sand the outside of the pan.

[Anonymous No.12659259]

This is a troll thread, but OP is mostly right.

For 90% of amateur cooks, a nice 20 quid Tefal nonstick will make your cooking smooth and hassle-free.

I accept that there are probably certain dishes that are better in a cast-iron pan when you want to cook on extremely high heat, like getting your steaks just right or whatever, but come on.

[Anonymous No.12659319]

>>12659134
If you've got an angle grinder, you can use a cup brush.
Just be sure to clean thoroughly afterwards, the shiny new appearance of a brushed pan is steel worn off from the bristles.

[Anonymous No.12659334]

>>12658964
yes, and use more oil

[Anonymous No.12659372]

>>12659259
>This is a troll thread
no shit summerfag, we have his thread every day

[Anonymous No.12659868]

>>12659134
angle grinder plus flappy sanding disc

[Anonymous No.12659877]

CARBON GANG REPRESENT

[Anonymous No.12659893]

>>12659134
You can do it entirely by hand with a steel wool pad if you don't have access to power tools. It'll take a long time but you can get it to have an almost perfectly smooth surface. Just think about how long it took to knapp a flint axe back in Neolithic times and it won't seem so bad. Even if you do get your pan smooth, food will still stick if you don't properly heat it before cooking.

[Anonymous No.12659930]

>>12658464
In all honesty, new cast iron isn't that great. They put a rough surface on it so it'll take the seasoning easily. Easy fix though.

Take some sandpaper and sand the cooking surface of the pan down a bit. Not a ton, just enough to smooth it out. About 50% of it should be shiny spots and the other half still dark. Wash it out very well with soap and water (till it wipes fairly clean with a paper towel), rinse, and dry it. Then lightly coat the inside with vegetable oil and put it in the oven as high as it'll go for about an hour. Then turn your oven off and let it slowly cool down for another hour before handling it.

After you do this, it should be a pretty good non-stick surface. I'd still recommend using oil/butter when cooking, but you won't need nearly as much and things won't stick quite as bad if they do at all.

[Anonymous No.12659953]

>>12659233
Holy shit, do you even know how to cook?

[Anonymous No.12659983]

>>12659134
You can do it with sandpaper, in all honesty that's about all you really need. You don't have to get it SUPER smooth either, just sand it till the cooking surface has a little more shiny/newly exposed metal than old seasoning.

[Anonymous No.12659995]

>>12658464
scrape it off and make a pan sauce, bitch.

[Anonymous No.12660460]

Which is better for a skillet: cast iron or stainless steel?

[Anonymous No.12660478]

>>12658657
being smooth has nothing to do with it. it's the carbon buildup that reduces the stick

[Anonymous No.12660931]

>>12658464
SEAL AND GREASE YOUR PAN YOU FUCKING RETARD

[Anonymous No.12661002]

>>12658657
Fuck yes

[Anonymous No.12661096]

Cast iron is for hipsters.

[Anonymous No.12661120]

>>12660460
depends how expensive the stainless steel is

a good stainless steel pan is the most versatile pan you can get

[Anonymous No.12661138]

>>12658628
>stainless steel is better
I would also say this if I wanted to die from chromium and nickel poisoning

[Anonymous No.12661169]

>>12661138
Take one for the team!

[Anonymous No.12661799]

>>12658603
Whose grandpa wrote this post?

[Anonymous No.12662014]

i literally only use my cast iron pan for frying shit. am i doing it wrong?

[Anonymous No.12662195]

>>12660460
stainless is a better allround cookware, cast iron is better at all frying jobs, plus it looks so nice you can also use it for serving.

[Anonymous No.12662200]

>>12662014
No, that is exactly what cast iron is for and what it does better than any other kind of cookware.

[Anonymous No.12662214]

>>12659233
Fill it with water and put it back on the burner to remove that mess

[Anonymous No.12662287]

>>12658464
I got lucky when I was a kid with my first apartment, I found two real Wagners in some store, not Wagnerware. The two cost me like $30. I seasoned them according to the instructions, I used peanut oil and NOT some faggy exotic oil that some people here proclaim and they came out were perfectly seasoned.
They were very nonstick, I cooked eggs on them all the time with no problem of sticking.
Following manufacturing instructions is often best, such as using non metal utensils, simple cleaning like with a rinse and then salt and a wipe while still hot.

What I've noticed is about newer ones is that the manufacturing methods are different so do require a proper seasoning even after manufacture, and do remove any oil coating they put on for distribution.
I bought those two Wagners in the mid 1990s, they were new and properly stamped on the bottom.

I'm sure it would cost more now but if you can find some old Wagner, go for it.

[Anonymous No.12662292]

>>12662287
... continued... oh yeah there was this instruction sheet thing taped to the inside of the skillets. I just followed those straight out and they were perfect, it does require a good oven to do it.
Unfortunatly lost in a move, and the new things just aren't the same and while I don't know directly seems to have to do with preseasoning and manufacturing methods.

[Anonymous No.12662309]

>>12659233
l2cook

>>12659259
it depends on what you cook. i used to make roast chicken at least once a week, and cast iron is perfect for that. also great for pork chops, breaded chicken, and so on.

[Anonymous No.12662312]

Most people really don't understand the point of seasoning. It's to put a patina on something, it doesn't require some asshole based high priced oil, jut something with a high smoke point. Any "aromatics" from a high priced oil will be burned off during the process making the patina. It does require a high powered oven, like gas where oil can drip down.

If anyone tells some anon to use some super high priced oil to make a patina then they're full of shit and don't know what they're talking about, they're trying to sell something.

[Anonymous No.12663947]

>>12662312
True, I have found canola works just fine.

[Anonymous No.12664364]

>>12658760
seasoning is going to be better on a smooth surface. the only reason lodge does this is so their seasoning sticks at the factory and machining is another step they dont need.

Smooth is better which is why every cast iron company did it for a long time until new pans killed cast iron

[Anonymous No.12664431]

>>12659259
>For 90% of amateur cooks, a nice 20 quid Tefal nonstick
>teflon
i agree cancer is the only solution for retards who fail at seasoning a cast iron pan let alone cook for themselves

[Anonymous No.12664487]

>>12659893
enjoy spending days getting a seasoning that that's non-stick. Just use the fucking pan and over time it will smooth out.

[Anonymous No.12664499]

>>12662287
Wagner went out of business in the 1950's

[Anonymous No.12664512]

>>12664487
I can put a non-stick seasoning so smooth that eggs wont stick on a brand new stripped cast iron pan in an hour. No multiple linseed oil coats with multiple hour oven baking required.

[Anonymous No.12664517]

>>12664512
>in an hour
I meant in a quarter on an hour.

[Anonymous No.12664524]

>>12659259
>For 90% of amateur cooks, a nice 20 quid Tefal nonstick will make your cooking smooth and hassle-free.

Be sure to put your pet birds outside when first using your teflon pan. It off-gasses stuff that'll kill birds.

[Anonymous No.12664529]

>>12664512
so how do you do it smart guy?

[Anonymous No.12664532]

>>12658464
What a total pleb.

[Anonymous No.12664534]

>>12664512
bullshit

[Anonymous No.12664585]

>>12658464
Cast iron is a test of your ability to learn. And you failed hard.

[Anonymous No.12664593]

>>12659233
>Uses enameled cast iron like a chump without anything to prevent sticking
Enamel is for dutch ovens, not skillets, retard.

[Anonymous No.12664677]

>>12658760
>iron expands and the fat runs into the iron
Oh my god...

[Anonymous No.12664805]

>>12664524
To get Teflon to off-gas you pretty much have to crank the heat and leave it empty and unattended for a pretty good chunk of time. It's not like as soon as you put it on the burner it starts poisoning everything.

[Anonymous No.12666117]

bumping

[Anonymous No.12666133]

>>12664677
I don't know what to tell you but this is literally (literally) what is happening, as explained to a layman.

Metals from which you could make a pan (stainless steel, carbon steel, cast iron, aluminum, copper, etc.) can be polished smooth during manufacture, but no polish—even one taken to a mirror—can completely eliminate defects in the surface of the metal. This is because metal is crystalline.
When liquid metal is allowed to cool it tends to crystalize in whichever way the metal prefers (this is evocatively called a substance’s crystal habit). These crystals start out as islands of ordered metal atoms in the cooling liquid steel or copper or iron. The crystals grow larger and larger as the liquid cools and eventually meet each other. The solidity of a piece of metal as we experience it is a result of these crystals locking together when the last of the liquid metal is crystallized. The borders between these crystals, in metallurgy called the grain boundary, determines many of the bulk metal’s properties. Here are the very small grain boundaries between crystals of steel.

[Anonymous No.12666136]

>>12666133
>>12664677

Grain boundaries are more interesting that you might think. When they galvanize steel to keep it from rusting this involves dipping the object in a bath of molten zinc, which forms its own very large grain boundaries as the thin layer crystallizes (see the bucket pic here)

[Anonymous No.12666142]

>>12666136
>>12664677

But even more interesting than a galvanized pail is what happens in meteorites. The metal in iron meteorites started out as metal dust flying around the early Sun, in the nebula from which our solar system coalesced. These specks of dust collided with one another at thousands of miles per second, eventually creating little blobs of molten metal that acted as traps for further grains of dust. This resulted in large globs of very hot liquid metal. These globs cooled under weightless conditions for tens of millions of years. The fabulously slow solidification of the meteorite not only produces gigantic crystals, some upward of a meter long, but bizarre interpenetrating grain boundaries that are metallurgically impossible to create in the gravity present everywhere on Earth's surface.

Meteoritic metal, incidentally, was probably crucial to humanity's metallurgical progress. Because of this extremely slow cooling in space and the highly interlocked grain boundaries that result, meteoritic iron is quite tough and suitable for tools. There is evidence that ancient cultures as disparate as the Mesopotamians, Inuits, Indonesians and Maya all made axes and knives from this metal. King Tut was found with a meteoritic dagger and an axe made out of 'a stone from heaven' is described as one of Gilgamesh's royal attributes. It would be a long time after these meteoritic tools were made that we learned how to produce iron of equivalent quality from ores found on Earth, but it seems likely that (in some places) meteoritic tools were what early smiths were attempting to recreate.

[Anonymous No.12666148]

>>12666142
>>12664677

grain boundaries are one of the fundamental metallurgical concepts and much of that field's power comes from understanding how to manipulate them. For example, alloying one metal with another changes their properties by varying the way crystallization occurs, hence altering the features of the grain boundaries. This allows you to make alloys that are extremely hard (tool steel), or extremely soft (Galinstan is so soft it is liquid at room temperature), or even alloys able to remember their original shape when bent out of it (Nitinol).

For our purpose all that’s important is that grain boundaries on the surface of a metal pan create what they call ‘pores’ (though as we’ll see they aren’t really holes.) When the solidified metal ingot is mechanically squeezed into the long sheets from which most pans are made the grain boundaries on its surface tend to come apart slightly. This leaves the surface of any pan covered by a network of cracks and divots revealing the grain boundaries of the metal’s crystal structure. As you can see in this micrograph of a steel pan these are very small, on the order of a few micrometers (pictured)

The upshot is that this network of cracks roughly doubles the surface area of your frying pan, hence increasing the area available to friction. Ironically, or perhaps beautifully, these cracks induce the food cooked in a bare pan to participate in the same interlocking process that gives metal its solidity in the first place. This is because your food flows into the grain boundaries, hardens there under heat and ‘freezes’ in an interlocked configuration with the metal’s grain boundary. This is what sticking is at the microscopic level.

[Anonymous No.12666155]

>>12666148
>>12664677

The point is that this interlocking between grain boundary and food is why we cook with oil. Cooking oils are usually quite a bit more viscous than water at room temperature but when heated to around 300º F (150º C) they become a good deal less so. This allows oil to form extremely thin layers on the surface of your hot pan and create an interface between the metal’s craggy grain boundaries and your food. Seasoning is simply an elaboration of this technique.

Seasoning works for two reasons. First, it maintains an affinity for oils, allowing any fat you use in a seasoned pan to spread out into an even layer. Second, the seasoning effectively reduces the surface area of the pan by shellacking over the craggy surface of the metal, reducing friction between food and cooking surface and eliminating the tendency of food cooked on bare metal to interlock with the metal’s grain boundaries. Picture unrelated.

[Anonymous No.12666162]

>>12666155
>>12664677

Seasoning a pan converts a very thin layer of liquid oil into a very thin layer of solidified oil. How does this happen? In a word, heat and oxygen polymerize the molecules of oil and fuse them into a densely connected network that is no longer liquid. This is easier to visualize if you look at a main constituent of flaxseed oil (see attached picture)

You’ll notice the long, chain-like shape of those three tails. Without jumping into organic chemistry, you can imagine heat and oxygen damaging this molecule (a process called free radicalization) and causing the tails to bond with adjacent molecules. Oxygen and heat continue to facilitate the process until nearly all the long chains are bonded to one another. The farther you allow this reaction to proceed the harder and more resilient the resulting meshwork of bonded molecules becomes. Chemically, this is all that happens when you season a pan. The substance you create (the seasoning) is very tough and, because of the same interlocking process that makes food stick to bare metal, extremely tightly bound to the surface of your pan.

So there you go.

tl;dr — iron expands and the fat runs into the iron

[Anonymous No.12666178]

>>12666133
>>12666136
>>12666142
>>12666148
>>12666155
>>12666162
Now these are the kinds of posts that I come to 4chan(nel).org for. Very informative.

[Anonymous No.12666179]

>>12666133
Think he's just upset you glossed over the importance of the oil drying onto the surface. IDK how much heat expansion is gonna help the oil molecules deposit in the metal, but the underlying iron is not gonna matter that much after the first few layers anyways.

You really didn't need to type out the whole the grain TL;DR

[Anonymous No.12666185]

>>12666179
it's common knowledge, not anyone else fault you are a retard that needs your hand held and spoon fed to understand it.

[Anonymous No.12666199]

>>12666185
I don't think this dude was the dude who was initially butthurt over the oil thing, just a good samaritan rando offering some insight into butthurt poster's mental state

[Anonymous No.12666200]

>>12658657
>Buy stargazer
>jews at the factory
Clearly one of these guys is a jew. On the off chance this is some attempt at "guerilla marketing" and at the considerable risk of doxing myself, one of the two remaining possible non-jews spent 2 years in college trying to fuck my gf that was about 13 years ago. She hated jews as far as I recall. No Lie Nigga.

[Anonymous No.12666207]

>>12666200
forgot pic but not related, had to check these digits first

[Anonymous No.12666212]

>>12666200
>>12666207
heres this pic.

[Anonymous No.12666231]

>>12666200
"or any other cast iron"

retard

[Anonymous No.12666239]

>>12666200
/ck/ - Random
Only a fool would take anything here as fact.

[Anonymous No.12666240]

>>12666162

[Anonymous No.12666261]

>>12666162
Absolutely based my dude I have never seen someone get so harshly BTFO in a long goddamn time. I'm so sick of anons running their fucking mouths and never backing up their bullshit.

[Anonymous No.12666262]

>>12666212
>super white dudes

[Anonymous No.12666275]

>>12666200
stargazer is good, they are spendy though and not really functionally better than a cheap CI skillet.

[Anonymous No.12666384]

>>12666275
At least not to such a degree to justify how much more it costs, when you can sand a Lodge and get the same result or pick from the 200 80-year old pans down at the antique store.

[Anonymous No.12666775]

>>12658464
USE MORE FAT. If you weren't afraid of flavour and texture and realized that cast iron retains heat and the heat needs to be turned down a little when you reach the desired temp you would be in food heaven.

[Anonymous No.12666803]

It's a fucking pan. It has it's uses. It is not best for anything. Except ribeye's. It's best for ribeeye's.

[Anonymous No.12667465]

I like to fry meat and veggies in my pan, remove them, then put grains or spaghetti in, fry them for a minute, then pour water in and boil it in the pan.

[Anonymous No.12667473]

>>12664364
lodge uses shit iron probably reuse shit from china.

[Anonymous No.12667475]

>>12664431
That means so much from a brit where you fags don't even speak English in your cap city.

[Anonymous No.12667476]

>>12664499
Pretty much that and I know, that's why finding a couple of them, properly stamped for only $30 was a good deal.

[Anonymous No.12667482]

>>12664593
>enameled cast iron
That's soccer mom shit.

[Anonymous No.12667486]

>>12664805
And keep your birdo friends away. Those gasses will kill them.

[Anonymous No.12667493]

>>12658464
does anybody unironically use reddit skillets?

[Anonymous No.12667498]

>>12659127
sounds convenient

[Anonymous No.12667500]

don't you get cancer from eating burnt oil with all your meals?

[Anonymous No.12667512]

>>12659233
Holy fuck anon it has been almost a decade since I fucked up that bad.
Listen to the anons here. Its a different tool for different purposes and its tricky. But being tricky you becomo good so listen to co/ck/y fags

[Anonymous No.12667514]

>>12667486
Shit thats good to know.
Birdies are a cutie but I cant cage them hnnnnng.
When will they have 4 legs.

[Anonymous No.12667523]

>>12666212
AHAHAHAHAHAHAHAHHHAHHAHAAH.
Well there yiu have some data.

[Anonymous No.12667621]

>>12664529
>>12664534
Coat the inside with canola oil, heat it to above smoking point, keep it smoing good there while regularly wiping the inside of the pan with some oiled paper kitchen tissue to preven the oil form gumming up. Then bake a couple of pancakes in the pan, Wah lah, done.

[Anonymous No.12667632]

>>12659233
Holy shit commit suicide you fucking weirdo, I hope you're trolling.

[Anonymous No.12667648]

>>12658760
the oil polymerizes.

[Anonymous No.12667654]

>>12667473
when you process iron for cast iron. it end up being pure, regardless of the source.

[Anonymous No.12667659]

>>12667654
uhhh, defintely not. They reusue old railroad ties and iron scrap from a variety of construction sources. Just because they heat it up a lot doesn't mean that purifies it.

[Anonymous No.12667661]

is /ck/ the board with the lowest IQ?

[Anonymous No.12667670]

>>12667661
no, you're thinking of /v/

[Anonymous No.12667677]

>>12667659
the heat it to molten, which burns off a lot of impurities, then they add flux to purify the iron further. all that's in cast iron is iron and a bit of silicon depending on the application. it's not some arcane practice. jfc.

[Anonymous No.12667680]

>>12667648
Yes

[Anonymous No.12667699]

>>12664431
>2019
>still believing this

[Anonymous No.12668297]

Cast iron is toxic dont buy that shut. Wtf is cast.

[Anonymous No.12668360]

>>12666133
>>12666136
>>12666142
>>12666148
>>12666155

[Anonymous No.12668363]

>>12658589
>wa la
American education

[Anonymous No.12668479]

>>12668363
newfag

[Anonymous No.12668743]

>>12668363
greating newfren
Welcome to /ck/. Let me help you get started by getting you up to date with a few of our memes.
>wa la
>cast iron is a meme
and of course
>im gay btw
we are big fans of fast food here and we dont like hipster fags posting their "home cooked meals" like its something to be proud of.
Anywho, have fun and enjoy /ck/!

[Anonymous No.12668768]

>>12668743
I'm black btw

[Anonymous No.12669118]

>>12668297
What kind of retard are you?

It means it was poured into a mold while molted.

[Anonymous No.12669126]

>>12658657
Link?

[Anonymous No.12669150]

>>12668479
>>12668743
Aha, you both fell right into my trap! How stupid can you be?

[Anonymous No.12669223]

>>12667670
>/co/ walks into the room
not so fast, pal

[Anonymous No.12669232]

>>12669150
>merely pretending

[Anonymous No.12669235]

>>12666162
Unbelievably based

[Anonymous No.12670284]

>>12667659
Except it literally does purify it you mong.

[Anonymous No.12670527]

>>12658657
>don't buy lodge cast iron
>just bought lodge cast iron today
Oh no

[Anonymous No.12670558]

>>12658464
You have to heat up the pan with oil and salt to make it non-stick. See jewtube.

[Anonymous No.12670571]

>>12670527
Please see
>>12659930
And probably use 80 grit sand paper.

[Anonymous No.12670574]

>>12670527
I have had a Lodge skillet for 10+ years. Yes it's objectively worse than some other brands.

It's still cast iron and still works fine, snobs be damned. You should sand it a bit though.

[Anonymous No.12670587]

>>12658657
Bullshit. I use a metal spatula with a flat end, and it smooths lodge pan out over time, so you earn it in a way.

>Hurr dee dur my choice taste. Look how discerning I am, me me me.

Stop being special you cunt. I'm going to torture you with this horrible image.

[Anonymous No.12670917]

>>12659930
>use vegetable oil and set the oven as high as it'll go
I use vegetable shortening on 425 for 1 hour per layer and it works more consistently than basically everything I'd attempted prior.

[Anonymous No.12671327]

>>12670917
How many layers do you do if you sand it and start anew?

[Anonymous No.12671378]

Surprised nobody's suggested bacon grease. That's what I like to use.

[Anonymous No.12671471]

>>12659144
The potato is cute but a slurry of kosher salt is the best way to clean cast iron.

[Anonymous No.12671771]

>>12669118
Mold? So you eat mold? That's disgusting.

[Anonymous No.12671836]

>>12670587
Lodge sucks so much ass they made a premium line and still didn’t machine it. They just triple seasoned it

[Anonymous No.12671861]

>>12666133
>>12666136
>>12666142
>>12666148
>>12666155
>>12666162
Based and grainpilled

[Anonymous No.12671894]

I always achieve perfect seasoning on my pans, even on stainless steel ... but only on the outside.

[Anonymous No.12672156]

Whats wrong with a nice looking ceramic pan?

[Anonymous No.12672218]

>>12671771
>blocks your path

[Anonymous No.12672351]

>>12666262
(((Noah schneiderman))) wew sounds white to me

[Anonymous No.12672822]

>>12671771
>Words only mean one thing
You're either a troll or completely retarded.

[Anonymous No.12672965]

>>12672156
Not much. If you burn, or just sear something well, it will cease to be looking so nice, but it won't lose the usability. A good step up from teflon, nothing revolutionary but it's an honest decent pan.

[Anonymous No.12673807]

bump

[Anonymous No.12674390]

>>12659233
deglazing is literally as easy as putting some water in the pan
how the fuck does anyone have this problem

[Anonymous No.12674395]

>>12664487
I seasoned it once in my shitty apartment oven just long enough to make the smoke alarm go off and the pan has worked beautifully since. Everything has cleaned off with a bit of water and a paper towel whereas food stuck every time I used it before resurfacing.
>don't do anything to your cast iron bro just cook with it bro i keep mine nestled between other pans in my sauna under a leaky oil drum filled with lemon juice just cook with it
Those posters are just as insufferable as the ones claiming you need hand-extruded flaxseed oil and a pottery kiln to properly season.

[Anonymous No.12674417]

>>12658464
Dirty fucking teflonfag niggercuck. Go sodomize yourself with a sideways cactus.

>> I can't use cast iron because i'm retarded

This is you OP. This is literally you.

[Anonymous No.12674429]

>>12670527
are you sure thats a lodge
the sides seem more sloped than normally

[Anonymous No.12674484]

>>12659233
>this much food waste

[Anonymous No.12675536]

>>12671327
If you actually have patience, a good 7 or more is probably ideal.

I'm extremely lazy and so after I accidentally left my pan on high heat for over an hour and burnt off the season, I avoided spending 1 solid day seasoning a pan at all costs. This is what I ended up doing:

>Scrub pan down to base, put in cold oven
>Set oven temp to 425 so when it hits temp my pan has been warmed

Prep done, then the meat of it:
>Take out hot pan, put a little shortening in it, spread it around evenly and wipe away excess
>Leave it 1h
Then I repeat that 4-5 times (until I either go to bed or get bored, having started after work)

From that point on, it is evenly seasoned but not perfectly ready. I just cook fatty meats on it for recipies that ideally get finished off in the oven (fillet mignon, whatever), use one of those solid wooden pasta stirring things with the hole in it to scrape up what gets stuck, immediately wipe the pan to spread the remaining fat into an even layer and leave it in the oven for an hour. 2-3 meals later and it's a perfect season. All downhill from there.

[Anonymous No.12675618]

>>12658464
FOOD STUCK
FOOD STUCK

[Anonymous No.12676131]

>>12666803
Pork, do you really use that much oil every night?

[Anonymous No.12677197]

>>12672965
well ive had a ceramic wok for almost a year now, nothing has gone wrong and ive almost never had something stick to it (a burnt onion is a happy onion) the only times i dont use it in cooking is is i need something deeper for things like soups and stews. Honestly I love my wok and definately recommend them over cast iron-shit.

[Anonymous No.12678242]

>>12666162
The pinnacle.

[Anonymous No.12679455]

bump

[Anonymous No.12679457]

>>12675618
PLEASE
I BEG YOU!!

[Anonymous No.12679627]

>>12679457

WE'RE DEAD

[Anonymous No.12680816]

I bought a lodge 2 piece combo. Seasoned it but didn't sand the skillet down.
If I just use it and take care of it normally will it be fine? I'm pretty on top of maintenance for other things.

[Anonymous No.12680829]

>>12680816
It will.

[Anonymous No.12680867]

>>12661138
i thought this was a meme but wtf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/

[Anonymous No.12682685]

bumping

[Anonymous No.12683360]

I made an omelette with no sticking actual minutes ago.

https://youtu.be/xsiFzr2BPIE

[Anonymous No.12683526]

>>12683360
Correct me if I am wrong, but that looks more like scrambled eggs with veggies mixed in. That is also the smoothest Lodge pan that I have ever seen.

[Anonymous No.12683652]

>>12683360
Try swirling the pan around instead of pushing segments into the center. This will move all of the cooked eggs away for the liquid eggs slide off and hit the pan (as well as catch your stray veggies) while staying in one piece. Then use a flexible spatula to fold it since that wooden/bamboo one doesn't get under the eggs very well.

[Anonymous No.12683692]

>>12659134
You can use an angle grinder to clean it too

[Anonymous No.12683708]

[Anonymous No.12683744]

>>12683360
How the hell did you get it so nonstick? This shit looks CGI

[Anonymous No.12683973]

>>12683526
>>12683652
>>12683744

I did mean to say scrambled eggs instead of omelette. I angle ground it smooth but I don't know that that affects the non-stick properties. Other than that, 3 coats of canola oil in the oven and then use it frequently.

[Anonymous No.12683987]

>>12659930
Does it have to be sandpaper, or can I use something more reusable like steel wool?

[Anonymous No.12684025]

>>12666162
I want to be your friend

[Anonymous No.12685034]

>>12659233

[Anonymous No.12685130]

>>12666133
>>12666136
>>12666142
>>12666148
>>12666155
>>12666162
Thanks chemical enginanon.

[Anonymous No.12685141]

>>12659233
This thread just went from great to amazing.

[Anonymous No.12685261]

>>12666133
Metallurgist anon, do you have an opinion on Lodge pans vs smoother pans?

[Anonymous No.12685367]

>>12666162
Fucking incredible post. Really enjoyed reading this, makes me want to reseason my cast irons. Thanks based educated anon.

[Anonymous No.12685403]

>>12659233
You're not supposed to use coil "burners" with cast iron you tard.

[Anonymous No.12685448]

>>12685403
What? One of the great things about cast iron is they work on any heat source, if anything their slower thermal response matches fine with electric ranges.

[Anonymous No.12686715]

bump

[Anonymous No.12688343]

>>12658628
You can't throw stainless on a open fire though.

[Anonymous No.12688719]

whats the best way to get a cheap cast iron pan nice and smooth before seasoning without power tools, or at best with only cheap ones?

[Anonymous No.12689271]

>>12688719
Sand paper by hand, starting with sheets of 80 grit sand paper and moving up to higher grains, depending upon your desired smoothness. 80 will be fine if you only want to remove preseasoning and/or most of roughness in the casting. I have found that cheaper peices, say your cheap Chinese pans, like Walmart brands, Big Lots, dollar store cast iron pans, et cetera, will have a somewhat rougher casting and will be difficult to get perfectly smooth, as they all sorts of small pits after removing the preseasoning. This will take a lot of time to do, but with enough patience, time, and sheets of sandpaper you can smooth them out. I have never got a pan to a baby butt smooth finish, but just smooth enough to enhance the performance of the new seasoning.

[Anonymous No.12689451]

>>12685261
Not same anon but the constituent materials are largely the same, and with enough time and use you won't notice the difference between the two.

There's an obvious advantage to starting out smooth but at the end of the day when it comes to cast iron, just find one that suits your price range. Any advantage afforded by paying big bucks for cast iron will only really shrink over time.

[Anonymous No.12689959]

>>12658657
>>12664364
>>12659134
Smoothing does nothing for sticking. All it changes is the appearance. You're retarded.

[Anonymous No.12689994]

Hey /ck/... Would you recommend using a cast iron griddle to fry dumplings or am I retarded??

[Anonymous No.12690046]

>>12689959

To be fair, while it doesn't affect non stick properties, it's a much better experience to have a spatula moving over a smoothed surface than the sandpaper ass finish that comes stock on Lodge.

[Anonymous No.12690417]

>>12662287
You clearly have absolutely no idea what you are talking about.

Wagners are dope, no doubt about it. But a brand new lodge is just fine too. You are not a chef of you think there is some massive difference between the two.

[Anonymous No.12690434]

>>12662312
I love how you posted a pic of your skillets to prove everyone wrong instead of just blindly talkin shit.

[Anonymous No.12690467]

>>12689994
How exactly would you fry anything on a flat, drained surface?

[Anonymous No.12690470]

>>12674429
You can literally see the word Lodge engraved in the handle

[Anonymous No.12690477]

>>12689994
I don't know if it's your best choice if you're using on a regular stove. They're hard to heat evenly, pretty shallow and they seem more prone to cracking than other cast iron pans. If you need to cook a lot of dumplings at once in not very much oil, it'll probably work. You could also consider a pizza pan so you don't have to straddle two burners.

[Anonymous No.12690504]

>>12690477
I've used mine for stuff like cheesesteak. One end heated, the other off balances nice for warming the roll on the "cool" side.

[Anonymous No.12690663]

Do you use metal spatula or wooden one with cast iron pan?

[Anonymous No.12690700]

>>12680867
>cooking tomato sauce
Okay, so just be careful with acidic foods.
Is there a study with enameled dutch ovens?

[Anonymous No.12690777]

>>12690663
it's generally fine to use metal as long as you take it easy. You can scratch up your seasoning pretty good but it's better than scratching teflon.

[Anonymous No.12690802]

>>12680867
i have flare up eczema
i'm fucking dead

[Anonymous No.12690811]

>>12685403
According to who? You?

Zero issue with cooking on coil burners with cast iron.

[Anonymous No.12690908]

>>12658464
Is this cast iron shit a meme that I missed out on?

[Anonymous No.12690911]

>>12690908
been cooking with cast iron for years, now some faggots that eat mcchickens think it is a meme? jesus christ.

[Anonymous No.12692387]

>>12689271
would an electric hand sander from the likes of lidl be worth a go? they tend to be cheap

[Anonymous No.12692428]

What’s the oldest cast iron you guys possess? I’ve heard they can last 100+ years.

[Anonymous No.12693071]

>>12659930
i did this once and set off the fire alarm for 3 hours.

[Anonymous No.12693296]

>>12693071
You have a dirty oven. Clean it up and there won't be any smoke.

[Anonymous No.12693434]

>>12692428
nobody can prove time is real or that history existed

[Anonymous No.12693654]

>>12692428
Oldest is one I have is a Lodge 10" Skillet and a square grill pan I bought at Walmart in roughly 2016. I want an old vintage one at some point.

[Anonymous No.12693671]

>>12659134
A fucking big ass lathe

[Anonymous No.12693679]

>>12692387
No. Sanding does nothing.

[Anonymous No.12693885]

>>12693679
but sandpaper would?

[Anonymous No.12693899]

>>12689959
>smooth does nothing for sticking

retard every cast iron pan made before teflon got popular was smoothed at the factory

yes smoother is less sticky

[Anonymous No.12693950]

>>12693885
>>12693899
Smoothing doesn't equate non stick. It's the type of finish, seasoning, and amount of oil you use, and to an extent heat and how long you leave food on it. A bumpy surface is not stickier than a smooth surface. A smooth surface is not more non stick than a bumpy one. There are teflon pans that aren't as smooth as stainless steel pans, yet they are more non stick. That's literally all that matters. People that sand their cast iron pans are just convincing themselves its better through a placebo effect. If you took two lodge pans, smoothed one, left one rough, then seasoned them exactly the same, you will find they stick, or don't stick, exactly the same amount. Don't be retarded.

[Anonymous No.12695095]

>>12658464
my family has been using the same cast iron pan for over a century. My great, great grandfather was a blacksmith and sold all kinds of instruments and utensils. A properly maintained pan will last forever and will never fail you.