This guy is misinformed.
That’s his ex-wife.
I also choose this guy’s ex-wife
ew a reddit meme 🤢
“the food was always sliding around the pan! Now it stays right where you put it!” Lol
At least, the pan as such is not ruined. You’ll just have to season it back into the proper condition.
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.
I trained (for lack of a better word) my husband to wash the cast iron without wrecking the finish. He used to leave it soaking, I didn’t freak out but told him that was bad for them and he could just toss them into the oven dirty if needed and I’d deal with them (like you, I am the cook not the clean) but then he’d want to make eggs or something and the pan would be dirty so he asked how to. I got a chainmail scrubber and he loves doing it now because he loves the chainmail scrubber. Like - I will sometimes use soap on mine because I can judge the finish but he will not put soap now, will only scrape and has begun to love the pans too, after so many years he realizes because they never wear out just get better.
I did have to reset a couple of mine once, burn off the seasoning and sand them and restore and yes they looked like this picture. It was terrifying but they got great again. Such durable goods they are!
I can usually boil water in them to soften stuff.
It helps that I’ve got an inductive stove that will boil water in like 30 seconds, so there really isn’t any reason to soak them.
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 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.
60 years of good meals. That pan could end up being some important artifact of our time period in the far future.
My boy went and machined his lodge!
Ya Boi is accidentally pretty smart. One of the biggest issues I have with Lodge cast iron is the poor bottom finish - such rough tool marks. I have sanded the bottoms smooth on several of the pieces I’ve gotten over the years. A quality smooth finish, (like you find on good vintage cast iron pieces), makes for easier curing and a slicker surface.
So do what Lodge didn’t do and sand those insides shmoove.
Well, I didn’t get it because I don’t know very much about cast iron cookware or the Lodge company, so I was grateful for their explanation 🤷
It’s turns into all sorts of drama and flame wars from people who care way too much about ever smaller details.
- according to Lodge, their pans are intentionally rough to better hold seasoning. It’s easier and more forgiving: you don’t have to follow a strict process.
- according to other manufacturers and people here, a nice smooth surface gives a smoother seasoned result. You may have to follow a stricter process to keep it seasoned but the results can be better.
Personally I find the Lodge approach compelling. My cast iron is pretty much non-stick and the only real care most of the time is cleaning them right after dinner and not putting away wet. Oh yeah, and get a chain mail scrubber: so much easier to clean with in case something does stick
lol I can totally see how specialty cookware like this is ripe for that kind of devolution. Thank you for the context, and the tips!
phrasing
We’re not doing phrasing anymore.
Boom… Bumper!
It works if you don’t get it too smooth. One of my daily drivers is a 18 buck walmart ozark trail I sanded down a bit. I left it rough enough that the seasoning sticks. Did four layers of seasoning. It does a great job and cleans up quick.
I sanded down a bit.
That’s the key. I sufferred for 20 years with a cast iron pan that barely worked. I always assumed it needed one more coat.
Eventually I gave up, sanded it with 220 grit, cleaned it with acid to remove any rust, then immediately coated with oil and started seasoning process . It’s like the teflon that everyone said cast iron could be and I thought they were exaggerating.
I always appreciate hard work
Are we reposting fucking pots now?
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’re overthinking it. As long as a cast-iron pan isn’t nearly rusted through or cracked in half, it’s fine. Get a cheap Lodge, get an expensive one, get an old one at a yard sale – doesn’t matter. If the surface is rusty or something, just put it through an oven self-cleaning cycle, sand it down to the state shown in the meme, and re-season.
Go carbon steel instead.
My co-workers wife did this once.
My co-workers exwife did this once.
Hey we found the murder weapon
I’m doubtful “seasoning” cast iron changes flavours of food at all.
It’s not that kind of seasoning my dude
I can taste metal in an acidic dish when it isn’t treated, but seasoning mainly makes the pan easy to clean.
Seasoning in regards to cast iron has nothing to do with taste. It’s a polymerized layer of oils that acts as a nonstick coating. The process of seasoning cast iron is to lightly coat it in oil and heat that oil to smoke point and repeat that process several times.
We allow JD Vance posts?
JD Vance thinks you poors deserve to use cast iron for cooking while elites like him can eat all the teflon they want …… not understanding that cast iron would be better for most of us and for the environment
