First time having it too. I think I found my go-to quick dessert recipe.

Recipe.

Got a new Lodge griddle a few weeks ago and I finally took it for a test drive this morning. I was worried about how it would work on a glass top but, so far so good!

Grilled some chicken breasts and thighs, finishing with a sear on my lodge double Dutch oven lid.

Seasoned with Trader Joe’s chili lime seasoning (which is also fantastic on shrimp).

Hi all, thought a nice thing to do for my dad for his birthday would be to restore the two cast iron pans he uses. I've attached pictures of the two, which basically show rust wearing through, particularly on the smaller of these. I've read conflicting advice (abraid back with steel wool on the specific areas Vs strip with lye all over and fully reseason). I have minimal experience, so was wondering what the right approach is likely to be? Thanks in advance!

I recently made chili from scratch. I don't have a recipe because I didn't use one. There are many available online. Find one with good reviews and ingredients you enjoy.

The basics are meats, onion, garlic, tomatoes, cumin, salt, black pepper, sugar, fresh hot peppers, powdered or dried hot peppers, celery, corn, sweet peppers and other vegetables. Ingredients to add umami such as mushrooms, Worcestershire, soy sauce, fish sauce, beer etc. Red wine or apple cider vinegar for some acidity. I say this as a born and raised Texan, make the chili the way you want to make it.

Some people think chili shouldn't have beans. My opinion is that cowboys wouldn't care since they are hungry. Imagine a cowboy not eating chili because it has beans in it. Ridiculous right? If you don't want beans don't add them, if you do want beans then add them.

Now here is where the cornbread gets a bit blue. I didn't plan on making chili so I didn't think about cornbread until I already starting making the chili. I didn't have all the ingredients to make cornbread but I had azul masa for tortillas.

So I checked the ingredients in the masa to make sure there wasn't anything too out of the ordinary and decided to make a hybrid of cornbread and blue tortillas. It came out okay. It literally tasted like a a mix between regular cornbread and tortillas. I did add some whole kernals for more corn flavor. I should have minced/smashed half of them to distribute the flavor more evenly though.

I stewed this chili for four hours. I always stew for a least two hours but prefer how it tastes at four hours. You have to know when to add ingredients depending on how long you cook it. Adding things too early will lead to overcooked ingredients.

Anyway, enjoy.

The trivet and Guitar pan are mostly for my wife. I'm looking forward to trying out the griddle on my glass-top. Thinking I might try pancakes on it this weekend.

I've never eaten one before this. I have a feeling it wasn't perfect but I thought it pretty good.

I usually only use this griddle for tortillas but I decided to try something different. This just a random "buttermilk pancake" recipe.

I bought a set of three carbon steel pans, and they are amazing. Is this allowed here? They are 99% iron I think.

They are lighter than a full iron pan but you still season them in the same way.

I have had an iron pan dedicated to meat cooking for a few years now, but I'm not sure it will get much use now.

These are new pans, so I'll have to see how they last, but I'm very optimistic.

cross-posted from: https://lemmy.today/post/9250689

How do I test cast iron cookware for lead

So I found a griddle that was in pretty bad shape seasoning wise so I stripped it and noticed a small shiny area which worried me about lead. I ordered some lead tests that stated they were for metal (no specifics) and after doing the tests it came back positive. But this got me wondering if iron reacts with sodium rhodizonate, the main ingredient in these lead tests, to give false positives and load and behold it does. I confirmed this with another cast iron cookware that I know 100% never touched lead. So my question is how the hell do I test this? Everyone keeps recommending the same sodium rhodizonate lead test swabs just with different brand names.

Tldr: After stripping a griddle and finding a shiny spot, I tested it for lead and it came back positive, leading to concerns about the reaction between iron and sodium rhodizonate. The question is how to accurately test for lead contamination in the griddle without potential false positives from the test method recommended by others?

Edit: wanted to add some more info. I did experiment with the test themselves to see how reliable they were and they passed it so I don't suspect its the test themselves but the chemical reaction between iron and the sodium rhodizonate

Also this might be off topic for this community as this is a carbon steel pan (Merten & Storck).

I hope this is ok to post: cast iron adjacent and has not better home on Lemmy ….

Seafood feast I made for the kids last night. That fried rice started as 2c dry rice and would have been tough to make without the space of this griddle top! Or maybe it’s just me, I can’t seem to make it without spreading out and making a mess

It’s all an experiment

• only the second time cooking tuna steak
• only a few times trying to sear shrimp
• fried rice - ok, hot sesame oil was new, gave it a nice kick without being hot

Probably use it for a massive number of pancakes tomorrow

So this is also a cry for help: what can I replace this with?

• I’m getting an induction glass top, which doesn’t support griddles of any kind
• I don’t want to go back to Teflon, that all stand-alone electric griddles seem to be
• I don’t know how big to consider: during the week it’s just me and a skillet is sufficient, but kids do come home from college
• I considered getting a Blackstone or similar, but the weather here is not friendly to outdoor cooking half the year

Anyone have ideas what to look for in a stand-alone griddle that’s not Teflon, and is cast iron or cast iron adjacent?

Second time making compote but first time using cast iron to do it.

I opted for enameled over seasoned due the lemon juice added. I knew it would take a while to reduce and didn't want the extra acid to break down seasoning on my other pans.

It worked well and tasted good. Less sweet and more tart than store bought preserves.

Used it on toast, pancakes and made some tarts in the oven.

Using an oven to season never really worked for me; it used too much electricity and the waste heat made my living space super uncomfortable.

So, I decided to try using butane cans meant for hotpots. They can be bought at most Asian focused grocery stores and I bought the torch adapter from amazon; I don't think it really matters which one you get, seems most of them are from the same manufacturer. Probably also have them at some restaurant focused stores.

My process was the same as if you were using an oven; a thin layer of canola oil (or whatever you use) and then blast it with the butane torch. I found I needed to get real close until the oil "dries" (in the right light you see crystal like shapes, I think that's what it looks like when it polymerizes). After it's 'dried' I apply another layer and repeat. I did this about 10 times I think. Same as always, don't apply too much or you'll get sticky areas that will take more time to polymerize.

It's quite laborious, but it had great results though I think I'll have to do another 10-20 layers to get a really good seasoning. As it is now, eggs still stick a little in some places but it's still a far cry from what it was before.

I also want to get some canola oil spray since that would make reapplying a cinch, but I can't seem to find it any more. Do you have it in your area? I hope it wasn't discontinued. :(

I hope this helps, happy cooking!

You are already getting the pan hot enough to sear, just leave it there a little while longer and it's cooked!

This is my first time making and eating this meal. It has a mild but pleasant flavor.

I found it in a cupboard at my family farm. It's unlabeled, gate marked, has a funky raised "8", and an interesting design on the handle. The finish job on the inside looks great, very smooth.

Filet mignon in cast iron and ribeye in carbon steel. Dry brined for one day, cooked in avocado oil, basted in ghee and garlic, and finished with a little cracked pepper.

Picked it up for a song recently. I suspect it to be a BSR but it's kind of weird. Also, why is it so clean and skinny? It looks like aluminum but it's labeled as CI.

This pan was difficult to get completely stripped, but I prevailed in the end. I used Easy-Off, and it took multiple tries to get the stubborn stuff off. This is while applying the first coat of shortening to the bare iron. I tested both pans for lead, even though I've been using them both for a number of years. Thankfully, they tested negative.

The pan on the left has 4 coats of seasoning. The pan on the right has one. I wanted to season them together, but the pan on the right took a long time to strip so it fell behind.

Both pans are in the oven as I write this, getting their 6th and 3rd coats, respectively. I don't have a goal in mind, but I'll stop when the bigger pan looks good.