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08-03-2014, 01:36 PM | #1 |
I like Pie!
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If you bought it new, didn't it come pre-seasoned?
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08-03-2014, 01:40 PM | #2 |
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08-03-2014, 01:45 PM | #3 | ||
Cast Iron Jedi
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Quote:
Quote:
Post 14 in this thread. My wife killed my seasoning on my favorite pan, staring over and that's what I've been doing. Would recommend washing with soap and water first. |
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08-03-2014, 01:55 PM | #4 |
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I feel your pain. Had house guests while we went out of town, and I forgot to hide the cast iron. Came home and they are looking like shit. Found one in the dish drainer. Looks like it has been washed. Recovery under way.
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08-03-2014, 03:12 PM | #5 |
Cast Iron Jedi
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Ugh. Awful. I'd shiv someone if that happened.
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08-03-2014, 02:45 PM | #6 |
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I scored big time on Cast Iron this week...will post photos later in week . 10 pieces total, all old BSR...
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08-03-2014, 03:17 PM | #7 |
Cast Iron Jedi
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I've got three old Griswolds I got when my grandmother passed. I love those pans. The only thing that would make the largest better is if it was a 12-inch (it's only 10"). But it's beautifully seasoned.
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08-03-2014, 09:54 PM | #8 |
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I have Griswold and Wagners...biggest is a Griswold 16 Its a beast and worth a bunch to collectors. I have 4 dutch ovens, a couple hanging pots, and 5 or 6 other skillets and a chicken fryer that is an old Griswold.
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08-03-2014, 03:20 PM | #9 |
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Wife ended up buying a 12" cast iron today. Good choice I think
FMB, how does this raise my socioeconomic status? |
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08-03-2014, 03:23 PM | #10 | |
Cast Iron Jedi
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Quote:
For realsies, my 12-inch is the workhorse of my kitchen. I adore it. Which is why I was practically devastated when the wife accidentally killed the seasoning. The seasoning method I outlined above is pretty time consuming, but it's totally worth it, especially on a new or unseasoned pan. |
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08-03-2014, 03:25 PM | #11 | |
Cast Iron Jedi
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Quote:
Get it good and hot. Remember that cast iron retains heat better than other pans, and also takes a bit longer to heat. |
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08-03-2014, 03:28 PM | #12 | |
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Quote:
Here's my question then. If the pan gets hotter than normal pans, you'll obviously get a good sear but how do you finish cooking the burgers through without just burning the outside them? |
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08-03-2014, 03:35 PM | #13 | |
Cast Iron Jedi
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Quote:
Depending on the thickness of your burger and how you like them (I like steaks medium rare, but burgers need to be medium), I put a touch of oil in the pan and get it around 400 degrees (I used an IR thermometer from an auto shop so I don't have to guess). Then put the burgers in, give them a little smash with the back of a spatula to get really good surface contact with the burger and the pan, and don't touch it for 3 minutes. Flip and repeat. Then rest for 3-5 minutes and enjoy. Mine are 5-6 ounce patties, and I've started going a little thicker with them so I can develop a better crust. I don't have my timing down 100 percent on them yet, so I'm still using my Thermapen to ensure temperature accuracy. |
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08-03-2014, 03:54 PM | #14 |
Mahomes Dynasty
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I went to hand wash mine w/ dish soap and now it turned rust orange.
had to get a new one.
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08-03-2014, 03:59 PM | #15 | |
Cast Iron Jedi
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Cast Iron Skillets. You dig them?
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Second, you didn't dry it, did you? You must dry cast iron THOROUGHLY and IMMEDIATELY. If it was fresh rust, you very likely could have used a scrubber pad and scrubbed it clean. Whenever I actually do a wash, I'll throw it in a hot oven or on the stovetop for 10 minutes to get any last it of remaining moisture. |
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