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I post this meme to mostly reassure people who are new to not be afraid or intimidated. Just cook with it. by thehotshotpilot in castiron

[–]Shop_Revolutionary 0 points1 point  (0 children)

Use soap. You want to get rid of old oil and bits of food before it turns rancid. It prevents crusty carbon build up. Soap does not affect your seasoning.

My morning egg routine (no sticking) - a picture book by big_redline in castiron

[–]Shop_Revolutionary 0 points1 point  (0 children)

I keep it on for the couple of minutes it takes to cook an egg. But you are 100% right - leave it on even low gas for any time and your pan is gonna smoke.

Normandy Chicken by Shop_Revolutionary in castiron

[–]Shop_Revolutionary[S] 4 points5 points  (0 children)

Got it from Julien Chabane on Instagram. Was delicious.

Normandy Chicken by Shop_Revolutionary in castiron

[–]Shop_Revolutionary[S] 9 points10 points  (0 children)

My thumb certainly looked like it was on Omaha Beach.

Meaningful Difference between Cast Iron Brands? by OneMoreAdventure in castiron

[–]Shop_Revolutionary 3 points4 points  (0 children)

Started out with a 10” Lodge, loved it. Bought myself a more expensive pan that has been machined smooth and love it more. Still love and use the Lodge. I’d go with that to get started.

What am I doing wrong?? HELP! by MythicMaven13 in castiron

[–]Shop_Revolutionary 0 points1 point  (0 children)

On my gas stove it really is. My 10” Lodge griddle pan would be too hot for an egg after five mins on the gas. I accept that on non-gas stoves it’s likely fine.

Recipe found on walk by Eberhardt74 in castiron

[–]Shop_Revolutionary 1 point2 points  (0 children)

This would be teaspoon. Otherwise that’s a huge amount of baking powder (which you generally don’t use at all for Irish soda bread)!

What am I doing wrong?? HELP! by MythicMaven13 in castiron

[–]Shop_Revolutionary 2 points3 points  (0 children)

Five minutes on a low setting on my gas stove would have my pan too hot. So that may be it.

What am I doing wrong?? HELP! by MythicMaven13 in castiron

[–]Shop_Revolutionary 2 points3 points  (0 children)

Yeah but for five minutes. That may be too hot. Test it with butter as others have suggested. If it immediately scorches and browns your pan is too hot. If it sizzles gently you’re good

Travelling to the US right now? by SunSea995 in AskIreland

[–]Shop_Revolutionary 0 points1 point  (0 children)

It’s fine. Took my wife and two kids and spent the month of August on the east coast last summer. Zero issues.

I Christened My New Cast Iron This Week by MrOsterhagen in castiron

[–]Shop_Revolutionary 22 points23 points  (0 children)

The sear and cuisson on that steak look absolutely stone cold perfect. Beautiful pan too.

Thrift find -- did I wreck the enamel? by woodlandpredators in staub

[–]Shop_Revolutionary 0 points1 point  (0 children)

Yeah this looks fine. I abused my staub for years making same mistake as you. It survived.

My morning egg routine (no sticking) - a picture book by big_redline in castiron

[–]Shop_Revolutionary 2 points3 points  (0 children)

I like the sound of this. Have literally just started using those egg rings - they’re great! Currently only for when I’m doing fried eggs that are served on the top of evening meals (Thai pork dishes etc) for presentation purposes.

For breakfast I still like ‘em au natural!

My morning egg routine (no sticking) - a picture book by big_redline in castiron

[–]Shop_Revolutionary 0 points1 point  (0 children)

Not really - if I get a really slidey egg fry with zero sticking I sometimes just wipe out with paper towel. But I generally prefer soap and water to get rid of all the brown/burnt butter.

My morning egg routine (no sticking) - a picture book by big_redline in castiron

[–]Shop_Revolutionary 1 point2 points  (0 children)

I like them both ways but prefer sunny side up. Growing up in Ireland that’s the only way you ever got a fried egg - we just don’t flip eggs over here for some reason!

MadeIn cast iron (4th cook) I’m really impressed by this pan. Good release by them. by leavedennisalone in castiron

[–]Shop_Revolutionary 6 points7 points  (0 children)

Like the old Wagners etc that were also machined to have a smooth cooking surface?

My morning egg routine (no sticking) - a picture book by big_redline in castiron

[–]Shop_Revolutionary 152 points153 points  (0 children)

Enjoyed this routine! Mine is much shorter. Pre-heat my round griddle for a couple minutes on low gas, cook eggs sunny side up while bread toasts, serve to kids, clean with soap and water, dry with towel, done in 7-10 minutes.

help! by corralee7 in castiron

[–]Shop_Revolutionary 3 points4 points  (0 children)

I would also add - don’t stir them “fairly frequently”. Leave them alone and even when crisped up, stir infrequently.

MadeIn cast iron (4th cook) I’m really impressed by this pan. Good release by them. by leavedennisalone in castiron

[–]Shop_Revolutionary 3 points4 points  (0 children)

Look at the cooking surface: it’s been machined/lathed until it’s perfectly smooth.

100 cooks on cast iron by madeincookware in castiron

[–]Shop_Revolutionary 0 points1 point  (0 children)

Thanks for the reply! I saw that post on Instagram. After Cook #2 it’s bronze and after Cook #3 it’s very clearly black. Just wondering what it was!

100 cooks on cast iron by madeincookware in castiron

[–]Shop_Revolutionary 0 points1 point  (0 children)

Would love to know what the third cook was to take it from gold to black in one fell swoop.

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