Cast Iron cookware

Discussion in 'Geek Food' started by Kommandant33, Dec 24, 2018.

  1. ~Spyne~

    ~Spyne~ Member

    Joined:
    Feb 8, 2007
    Messages:
    1,409
    Nup, properly seasoned. Used grapeseed oil. Has actually been seasoned multiple times.
    Initially using the oven method. Repeated about 4 times.
    Then when I first cooked sausages and it went to sh#t I scoured it all off and started again. Oven method again.
    Then whenever it gets ruined I generally just touch up - grapeseed oil rubbed around with paper-towel to a thin layer. Heat past smoking point for several minutes, let cool, repeat.

    Maybe it's my expectations. Maybe the fatty deposits are fine and don't need to be completely cleaned off after use - maybe they should be kept to help build up the seasoning?
    But it looks wrong and they don't feel like they help the non-stickness.

    Cleaning the pan after use is actually usually REALLY simple. When things are working fine - eg after shallow frying, then it's just a case of emptying out the excess oil, rubbing what's left to a thin, even layer and heating it up to smoking.
    It then gets stored with a cloth over it.
    If it gets a bit 'dirty' during cooking, then a scrub with hot water and plastic-bristled brush.

    If i stick to steaks and schnitzels, it's a great pan. But it just doesn't seem to be as useful for a variety of things as I read about from other people with their pans.
     
  2. Revenge

    Revenge Member

    Joined:
    Jun 27, 2001
    Messages:
    21,410
    Location:
    Blue Mountains - NSW
    I love mine.. perfect for putting a sear on steaks or chicken that were cooked sous vide.
     
    Kommandant33 likes this.
  3. Benno1988

    Benno1988 Member

    Joined:
    Oct 30, 2007
    Messages:
    5,307
    Location:
    Brisbane
    Are most of you talking about enameled caoted ones or raw?
     
  4. PsydFX

    PsydFX Member

    Joined:
    Jan 1, 2011
    Messages:
    3,739
    Given the discussions on seasoning I’m going to assume raw, for the most part.
     
  5. shredder

    shredder Member

    Joined:
    Dec 26, 2001
    Messages:
    13,969
    Location:
    New Zealand
    What is the actual chemical definition or mechanism of this "seasoning" that's spoken of? Just curious from a nerd point of view.
     
    Last edited: Jan 10, 2019
  6. neRok

    neRok Member

    Joined:
    Aug 19, 2006
    Messages:
    4,006
    Location:
    Perth NOR
    Cook mushrooms or onions in it - tastes great.
     
  7. theSeekerr

    theSeekerr Member

    Joined:
    Jan 19, 2010
    Messages:
    3,600
    Location:
    Broadview SA
    Polymerised oil. A quick google will turn up a page that's mostly right but written by a non-chemist. They've latched onto some stuff that doesn't matter and have started spreading it as gospel, but that's the internet for you.

    (Hint: Generations of people have managed to season pans perfectly nicely without buying a specific oil to do so)

    I no longer own any non-stick pans. Even if something does stick to my cast iron, it's simple to remove because you can put your back into cleaning it without ruining it forever. Throwing away all my stupid nylon and silicone implements was the best thing ever - metal spatulas and tongs are just so much nicer to use and clean.
     
    Last edited: Jan 10, 2019
    firey4059 and shredder like this.
  8. scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    For this purpose, yeah, but a silicon brush for cooking is much better than a fiber one.
     
  9. broccoli

    broccoli Member

    Joined:
    Feb 21, 2010
    Messages:
    21,502
    Location:
    Perth
    I don't know how you are supposed to get oil out of a fibre brush. eww. I like on telly when they use a hunk of rosemary or other herb as a "brush"
     
  10. neRok

    neRok Member

    Joined:
    Aug 19, 2006
    Messages:
    4,006
    Location:
    Perth NOR
    Good video here on cast iron restoration, and general cooking tips if you're still a bit noob.

     
    Kommandant33 likes this.
  11. OP
    OP
    Kommandant33

    Kommandant33 Member

    Joined:
    Mar 6, 2011
    Messages:
    4,299
    Location:
    Cheltenham VIC
    I love Guga - such a dork, but he loves food
     
  12. Radley

    Radley Member

    Joined:
    Feb 24, 2009
    Messages:
    2,508
    Location:
    Coffs Harbour
    How do you guys store enamel pots like the Le Creuset ones? I've got 3 and they take up so much room. I saw a 5 tiered one like https://www.ebay.com.au/i/383858701576 but it's crazy expensive and I only need a 3 tier one which don't seem to exist.
     
  13. fnp

    fnp Member

    Joined:
    Apr 20, 2004
    Messages:
    2,059
    Location:
    Wait Awhile
    I actually hardly clean my cast iron wok. About the most it gets is a wipe out with paper towels. It only ever gets used at a very high heat so any rubbish left just burns off anyway and then a wipe until it's clean. Seasoning ahoy.
     
  14. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,462
    Location:
    Canberra
    Yeah, people complaining about stuff sticking to their stainless/iron aren't cooking at a high enough heat, or aren't letting the oil heat up enough
     
  15. fnp

    fnp Member

    Joined:
    Apr 20, 2004
    Messages:
    2,059
    Location:
    Wait Awhile
    And ffs use suitable oil. I like peanut oil or ricebran oil. Olive oil on high temperature cast iron is :wired:
     
  16. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,462
    Location:
    Canberra
    Olive oil is fine to 200C or so if it's good stuff. Of course extra virgin olive oil is not, it's a salad oil.
     
  17. GumbyNoTalent

    GumbyNoTalent Member

    Joined:
    Jan 8, 2003
    Messages:
    9,723
    Location:
    Briz Vegas
  18. leck

    leck Member

    Joined:
    Jan 13, 2002
    Messages:
    1,062
    Location:
    Melb SE
    We’ve been predominantly CI for about ten years now. Do absolutely everything in them including roasts in oven etc.

    Recently got a larger carbon steel pan as it’s a bit lighter, quicker to heat and bigger surface area for bacon/eggs etc, It took me about 6 coatings to season the carbon steel from factory to a stage I was happy with. On top of that a few good cooking sessions to really seal the deal
     
    Kommandant33 likes this.
  19. Radley

    Radley Member

    Joined:
    Feb 24, 2009
    Messages:
    2,508
    Location:
    Coffs Harbour
    Got a photo? That sounds incredibly heavy. I just have a cheapo stamped steel wok which works great but my gas stove doesn't get hot enough. I'm thinking of investing in an outdoor work burner for stir fry schenanigans.
     
  20. fnp

    fnp Member

    Joined:
    Apr 20, 2004
    Messages:
    2,059
    Location:
    Wait Awhile
    20201231_152801.jpg
     
    Radley likes this.

Share This Page

Advertisement: