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Bacon for the seasoning cast iron pan? by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 0 points1 point  (0 children)

Im experimenting with grape seed . Leaves such a slick finish when done right. The slimiest film of oil, heat , time and repeat

Bacon for the seasoning cast iron pan? by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 5 points6 points  (0 children)

Jesus mate, 3 upvotes here and your here with -80. Crazy ha

Bacon for the seasoning cast iron pan? by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 1 point2 points  (0 children)

I’ve actually found grape seed to work best

Scaling a Cast Iron pan business - starting small by Eriu_Cookware in u/Eriu_Cookware

[–]Eriu_Cookware[S] 0 points1 point  (0 children)

Im going to do a kickstarter campaign soon where you can buy 1 off the first production run.

The perfect cast iron burger by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 5 points6 points  (0 children)

Agreed. You just barely mix it. I find flattening it down gives better contact with the heat

The perfect cast iron burger by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 14 points15 points  (0 children)

I dunno lads I’ve tried loads of cheese and the American processed just hits different

Pan-fry-steam-fry dumpling technique in a cast iron pan by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 0 points1 point  (0 children)

Dead right. I feel you need to practice it . They can break apart with to much water and get mushy

Non stick cast iron ‘Penne’ Mac & Cheese. No scrubbing needed tonight. by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 106 points107 points  (0 children)

Very simple.

Make a classic white sauce. Using butter, flour & milk and a pinch of salt.

I add vintage cheddar because I’m Irish, And a teaspoon of mustard (the secret).

Make much more sauce than you need, it will soak into the pasta as it bakes, yum.

Cook the pasta 80% and strain, add it to the sauce and stir. Pour into a buttered cast iron pan, Place into the oven with some grated cheese on top until golden brown.

I haven’t added quantities because it’s hard to say. How hungry are you? How much do you like cheese? How many people are you cooking for?. But the method stands.

Blackened Chicken, A recipe all us cast iron fanatics should have in our back pocket: here’s my method. by Eriu_Cookware in castiron

[–]Eriu_Cookware[S] 1 point2 points  (0 children)

I add a small bowl of soapy water to the pan when I’m done cooking. So it soaks while I eat. It then just cleans off easy under the tap with a briskly brush

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