This guy is misinformed.
That's his ex-wife.
"the food was always sliding around the pan! Now it stays right where you put it!" Lol
The cast iron subreddit drama is one of the few things I miss from reddit. Even got me to buy a few more and cook more often with them!
I was super precious about all my cast iron for a long time. Then I had a thought watching this "cowboy" YouTuber wash his cast iron with some specialty thing.
"This fucking guy is like pretending to be out on the pasture or whatever. In the actual 1800s, this shit was probably just wiped out, or they used lye soap or something ridiculous! Why the fuck am I being so fucking careful?!?"
Now I do not care, like I've had my shit get rusty, crusty, "overheated", the reality is that it's a big ass chunk of metal! Short of deformation or intentional or extreme neglect (leaving it in the rain uncovered for 40 years) you will not destroy it.
If it gets too "sticky", you oil it up and heat it, and bingo, it's fine again.
Ok. But should you never put citrus in your garbage disposal because it summons the pipe demon, or are you supposed to put citrus in your garbage disposal because it repels the pipe demon?
You guys need to lay off the pipe demon. He's just doing his job like the rest of us.
But he does prefer oranges over lemons.
I used to hike to a mountain lake in New Hampshire for trout fishing. On the wall of the Adirondack shelter next to the lake was a large cast iron skillet. Random people used it for decades to cook fish over a wood campfire. The only cleaning it got was being scraped with a flat rock, rinsed in the lake, and picked at by woodland critters. It always worked just fine, and the fish tasted great.
Isn't that the whole point of cast iron pans?
they can be treated like shit and still work?
They also hold more heat so they can get hotter which is great for searing steaks.
To paraphrase NetShaq, some people like to take something known for being bullet proof and then treat babying it like it's their entire personality
Rust you can grind off, but if it was used to melt lead down, that will kill one of these cast iron pans.
I've graduated from cast iron to ceramic coated cast iron.
All of the benefits of cast iron with the added appeal of never having to reseason it.
At least, the pan as such is not ruined. You'll just have to season it back into the proper condition.
And this is how I discovered pan seasoning.
Given the recent horrible things about non-stick pans, I wonder if I should just buy seasoned cast iron pans.
I don't think I'd trust a pan that says it's "pre-seasoned." Get a cast iron pan and learn how to season it yourself. It's kind of an ongoing process anyway; every time you fry something in it with butter or oil you're maintaining the coating.
Meh, one of my pots came pre-seasoned and I just started using it as if I'd seasoned it myself, after the first couple of weeks of simply using it, it now has the exact same surface as everything I seasoned myself, because every time you fry something in it, it just improves the seasoning.
shrug
I mean I'm happy I know how to season my stuff, but if it lowers the entry-barrier to cast iron I think it's worth it.
And see I'm getting to an age where I'm not convinced there's a procedure for anything. Get eight people together, ask them how they season their cookware, you'll get nine different answers and none of them work for you. Half of what that guy said, some of what this guys says but I'll use this detail from the third guy, that works well enough for me and my life improves drastically the instant I stop giving a shit.
RIP Santa Clarita Diet
I'm still mad
Just needed one more season. Or cut the last episode 5 minutes sooner.
My ex is obsessive about cleanliness and genuinely enjoyed doing the dishes. She was also a terrible cook. So we had an arrangement where I'd cook and she'd do the dishes.
We quickly had to ammend the rules so that I also cleaned the cast iron because she'd obsessively scrub the pan for an hour and ruin it.
Skillet issue.
That was not cast iron, was it?
That is what cast iron looks like if you strip it down to the bare metal. It's not actually ruined, but it will be unusable until someone goes through the process of re-seasoning it
Not me thinking that "seasoning" meant to let stuff stick to it for the flavor. 💀
I had a roommate who thought this, and therefore never washed or rinsed their cast iron. They refused to believe otherwise.
Which is a bit time consuming and takes a little practice, but is a pretty great feature for getting a pan back into working condition in situations where a steel or aluminum pan might be ruined.
I had a few imperfections on a lodge that were catching the spatula, but too big to just knock off with said spatula. After a light 5 minute sanding with an orbital sander, a wash, and a couple hours for the new seasoning to bake on it was back in business.
Now it is my favorite cast iron pan!
(I cook most things on ceramic non-stick though)
Dude started with 80 grit and went from there.
I recently used my cast iron pan to roast peanuts. 20 minutes roasting on low flame, preceded by two hours of flame torture to burn off dust and re-glassify the 60-year-old layer of burned grease.
I started doing something like this with a Teflon pot when I was seven years old. My mother stopped me before I finished my 'cleaning', but the pot was ruined. She wasn't happy.
I always appreciate hard work
On the topic of cast iron pans, any recommendations on a quality pan? All the cheap ones seem to have a rough surface are very porous.
Believe it or not, lodge is the best bang for the buck. Pores don't really matter once you've got a decent layer of "season" built up. If anything, it makes the polymerized oils hold on a tiny bit better.
But, if you don't mind starting the seasoning process over, you can hand sand the cooking surface and get it as smooth as you prefer. Well, you can machine sand it instead, but that's less forgiving if you aren't used to doing that kind of thing.
Just get a lodge and use it a lot. It will get good fast. Alternatively go check Craigslist or ebay or shopgoodwill for something cheap that looks good to you.
The difference between cast irons is pretty small at the end of the day is pretty tiny and you shouldn't spend too much money or brain power on getting one. You don't need to be too selective because the biggest determing factors are how heavily seasoned it is and how practiced you are using it so you are better off just getting something and using it rather than looking for the perfect pan. I don't even know who made my main pan, it just says "Taiwan" lol
You should to that once in a while. After you do reseason.
My co-workers wife did this once.
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