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.
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.
You should avoid washing and rinsing it as much as possible, especially avoiding soap. When food sticks, I usually just soak it, scrub it using a loofah, and then dry it over a hot burner or in a high-temperature oven.
I saw one guy on YouTube who scrubbed his out using salt. I think I’m going to start using this technique, because it avoids water altogether.
I got a chain mail cloth thing that does a pretty decent job of getting the pan clean without using soap. When it fails I use steel wool that doesn’t come pre-soaped.
Chain mail and dish detergent every time. Usually just needs a quick wipe, then dry with a paper towel.
Occasionally something sticks but you’re already set to scrub. In that case, you’ll need to touch up the seasoning after
no, the soap thing was from back when soaps contained Lye. dont use grandma’s soap on cast iron. please use a small amt of soap on your cookware
Wouldn’t even call it unusable as is.
I am pretty sure you could cook bacon or similarly fatty stuff in there right away.
Then again there are people that see cooking bacon as a legitimate form of seasoning a pan.If my cooking senses are right, it would be like cooking bacon in a stainless steel pan, which is sticky and burny but not impossible
No, they’re right cooking bacon is a way people season cast iron! You have to cook a lot of it though, and it’s really not the best way to do it lol
But it’s the tastiest way to do it!
you really oughtta season your stainless steel too, then you likely won’t have such issues.
I mean, you can. But bacon will pretty angrily stick to a naked pan like that.
Dude started with 80 grit and went from there.
yea, you can see Lodge on the handle, he grabbed his camera quickly before the rust kicked in
If you put enough time and effort into it, you can grind down and polish a cast iron pan until it has a mirror like finish. Some people prefer this so that after seasoning the pan is very smooth and glossy black, like a well-cared-for carbon steel pan.
Are we reposting fucking pots now?
That’s a pan.
Also, it’s non-fucking.
Removed by mod
Thanks for this reminder of that thread.
I couldn’t seem to assemble the words that would properly convey my point. I eventually gave up because it was consuming too much time to try to clarify what people were definitely taking the wrong way.
I’m bad with words sometimes.
Removed by mod
You misunderstood me for one.
I’m stating that, in most municipalities, the law allows for young people (14 year olds) to be married and engage in sexual activity. That’s a very abridged version of the same.
I’m also stating that if you want it to be different, change the laws where you are.
These are all factual statements.
In discussing the facts, I made no assertions about whether I agreed or not with those laws, and when I did express my opinion briefly, I said that I see no reason why a grown adult (19+ years old) would want such a thing, and either implied or explicitly stated that I don’t agree with the law.
I’m not going to reread and analyse my wording on the matter, yet again. However, whatever you understood me to be saying, what I’ve said now is my intended message.
I don’t always agree with the laws. There are many I don’t agree with. In this case, I don’t think it should be legal for any loopholes to exist where any individual can legally have intercourse with someone who is 14 years old. The limits should be much higher; with the only caveat to that being the Romeo and Juliet laws (which allow for exceptions for people who are similarly young in age).
However, either from a mishap of my words, or some failure to adequately clarify my point, everyone seemed to think I was endorsing, and defending, what is essentially statutory rape. I’ll be clear: any adult who willingly and knowingly has intercourse with someone underaged, should be, at the very least, imprisoned.
I would be in favour of more severe penalties for such things, but that’s a different discussion.
The laws are fucked up if you read and understand them. I’m no lawyer, but everything I know about this aspect of the law, is morally questionable at best.
Anyone who said “sex with x years old” for anyone underage is gross. It is not “sex with children” it is not “sex with teen” it is “Rape” and “Sexual exploitation” using “power” that can be “money”, “force”, or “emotions”.
You have alot to say about the topic which makes you a pedophile apologists.
Man, I just tag people who defend pedophilia elsewhere and roast them over it because the Lemmy community deserves to know who the predators are.
This guy seems like he’s basically been practicing this debate for a while. Big “I know every State’s age-of-consent” energy…
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.
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
My boy went and machined his lodge!
phrasing
We’re not doing phrasing anymore.
Boom… Bumper!
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!
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.
You should to that once in a while. After you do reseason.
Once every 50 years or so
That’s way to long. The build up will break the smooth surface overtime which can lead to uneven cooking or sticking. Best to sand if off once in a blue moon. I would say every 3-5 years
Bro, if you gotta strip it down to metal every year then you are not cleaning it nearly well enough day to day. Stripping it down to bare metal every 50 years might even be too frequently imho.
I think I meant 3-5 years. (Maybe longer or shorter) I actually don’t keep a log so I don’t know. I just sand it down so it is flat once it gets bumpy. I don’t sand it down to complete shine but I remove any buildup and create a clean smooth surface. From there I season it on the grill a few times.
It shouldn’t ever be bumpy. If your cast iron is growing lumps and bumps in the pan, you’re not cleaning it properly. A chainmail washcloth is a great tool for cleaning the bulk off then pan. Then use a non-lye soap, like dawn, to wash it. (Yes you can use soft soap on cast iron! It’s only lye-based soaps that eat through the seasoning.)
I want to disagree since everything I’ve read says this shouldn’t be necessary but I’ve really only used cast iron since COViD so it hasn’t come up yet
If you buy one of the chain link scrubbers to wash your pan with, it essentially keeps the high spots knocked down all the time, so it never really gets bumpy. Also, if you want a smooth cast iron, you have to buy a more expensive one than a Lodge, or power sand/grind it down yourself. Casting is a rough process. The only smooth bottomed pans are cut down flatter after they’ve been cast.
My co-workers wife did this once.
My co-workers exwife did this once.
Cringe
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.
I’ve got a couple of dutch ovens but I can’t get all the rust off, plus they rust over before I can get them oiled.
Any idea what I should do?(Note: my previous comment mentioned only the sanding method, but I researched this reply a bit and now I think the chemical soak method is probably the better first try if a “normal” cleaning with a kitchen scrubbie or whatever isn’t sufficient.)
Soak the entire pan in acid (vinegar, pool cleaner, acidic drain cleaner – whatever) and then scrub it with a stiff-bristled brush. Make sure every part is completely submerged, handle and all (edit: wait, you said “dutch oven” – if it’s got a wire bail handle, remove that first), 'cause otherwise it can eat away at the pan at the point where the liquid meets the air. The stronger the acid you use, the quicker it’ll work but the more you’ll have to watch it because it’ll start eating away at the metal once it finishes off the rust. Wear safety goggles and gloves, BTW. Alternatively, if the prospect of acid sounds sketchy, apparently Evapo-Rust is safe for cookware, so that’s neat.
Otherwise, if you want to keep trying to remove the rust mechanically, basically try harder and with stronger abrasives. That’s up to and including sandpaper, if necessary.
If the pan is pitted, either use the soaking method to get rid of the rust and just deal with cooking on the uneven surface until the seasoning builds up enough to get it out, or consider resorting to power tools (palm sander, die grinder with abrasive disc, angle grinder with flap disc, etc.) since you’ll have to remove a lot of material to get the surface smooth and flat again.
In any case, once all the rust is gone, wash it with soap and water, dry it off, and season it immediately, before any new rust has a chance to start forming.
Ooh. I’m saving this post for my next attempt, thank you.
Clean and strip seasoning with yellow cap oven cleaner(lye). If any rust remains, use a vinegar bath and scrubbing until it comes off. When you use the vinegar and get all the rust off do not let air dry, wipe dry then heat on stove until liquid evaporates. Reseason.
Stargazer. Among the companies that smooth out the surface of their pans (a think any company could trivially do but don’t) , they cost the least. My info is a few years out do date though.
Good ones that have been cut smooth will cost you double or more than a lodge.
You can sand and grind a lodge down to be a lot smoother and then season it up and you can get there. Or even just season a lodge a whole bunch of times amd you can make it smooth.
Otherwise, there’s a lot of cast irons that are smooth right out of the box, such as BackCountry Iron and Finex.
Just be careful of a lot of cheaper brands advertising “lighter weight” as a feature. It isn’t. Them being heavy as hell is a large part of what makes cast iron skillets cook so nicely. The iron doesn’t cool off when you put the food in. Lighter weight means it’s easier for them to make, uses less raw materials they have to buy, and costs less to ship.
If you’re up for shopping a little, go to thrift stores. Cast iron pans are durable and you can find them really cheap in perfectly fine condition in thrift stores. There’s essentially no need to buy new since they last so damn long. You also really don’t need a smoothed surface.
Go carbon steel instead.
Hey we found the murder weapon
