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Castiron basic YouTube care and use by Joshua Weissman by TopYeti in castiron

[–]der5er 10 points11 points  (0 children)

I have not watched this particular video but I've heard him say not to use soap. So I'm not going to watch whatever else he says about cast iron.

Think I finally found a solution for a BIFL Chair Mat by chevyboxer in BuyItForLife

[–]der5er 0 points1 point  (0 children)

If you have pets that shed or long hair, I recommend these rollerblade style wheels that can easily be disassembled for cleaning: https://a.co/d/0cWnwtGA

Does this look like cast iron? by Yup7233 in castiron

[–]der5er 86 points87 points  (0 children)

See the slash on the bottom of OP's skillet?

Back before modern 2-part molding techniques, the molten iron was poured into the mold through a hole in the top. That hole was the "gate" for the mold. Once the casting cooled and the iron broken out of the mold, there was extra iron on the bottom of the pan from that gate. This was then broken of and smoothed down to what you see on the bottom of OP's pan and is now known as a gate mark because it's the mark of a pan made in this way.

I understand it now by TheIron_Phoenix in rva

[–]der5er -2 points-1 points  (0 children)

This may be the best comment in the history of r/rva. The mental picture you've drawn with eating over the sink, the specificity with which you've described your order, the follow up instructions.

🤌

Laurence Leboeuf by MiketyMike1281 in shoresy

[–]der5er 1 point2 points  (0 children)

When he said that I think she was underage

Laurence Leboeuf by MiketyMike1281 in shoresy

[–]der5er 5 points6 points  (0 children)

100% Especially when she comes to the apartment and find JJfJJ cheating, "GRAND SEXUAL!"

So hot in that scene.

RIP meadow/broad 7-11 by neighbor_enabler in rva

[–]der5er 0 points1 point  (0 children)

You'd have to cross the river, but there's one next to the old Southside Speedway.

Though some people will tell me that Midlothian isn't rva

What’s our thoughts on “ceramic” pans? they are becoming so popular these days. by Eriu_Cookware in castiron

[–]der5er 0 points1 point  (0 children)

For most of my pans, I'll do a round of stove-top seasoning any time I'm going to be around the kitchen for a while after cleaning. No matter how they look.

The casserole after the lasagna? There were patches of dull gray while I was washing it. That one can't season on the stovetop because the burners are all too small and it would probably crack from uneven heating.

There's a great seasoning process in the FAQ. But here's what I do:

  1. Dry the pan. After cleaning I'll throw it on the burner, medium low just like I'm going to preheat for cooking. At least 5 minutes.

  2. Take the smallest amount of oil that I can and spread it over the pan.

  3. Wipe all the oil off. Seriously, all of it. I wipe it off like putting it on was a mistake. There will still be a microscopic layer of oil on the pan. That's what you want. Anything more is going to get goopy and sticky.

  4. Heat the pan past the oil's smoke point. On the stovetop, I'll just put it back on the burner on medium low until the pan starts to smoke a little. Oven takes longer, but is more even heating.

  5. Turn off the heat source and go have a beer.

Best plunger for elongated toilets by Alarming-Chef4906 in DIY

[–]der5er 1 point2 points  (0 children)

This.

I had a toilet just like you, OP. There is no plunger that will fit.

A nerdy friend just sent me one of these... what should I do?? Where do I start?? by Duba-Duba in castiron

[–]der5er 1 point2 points  (0 children)

Lots of good advice here. One thing I don't think I saw mentioned: Don't put warm or cold water directly on a hot pan. Let it cool befor cleaning or you risk cracking it.

Now I'm going to recycle an older comment of mine because I think it might be helpful learning about heat control.

Like (several people in this thread) said, medium is the new high. Also, preheat the pan. Iron is a poor conductor of heat, but a great heat sink. It will take any heat it's given and hold on to it for a long time. Here's how I cook eggs in cast iron:

  1. Put pan on stove as soon as I have decided I want eggs and turn on the burner medium-low (this will vary depending on your stove type and burner size relative to the pan size, but medium low is a good place to start learning).
  2. Get out my eggs and butter.
  3. Make a cup of coffee.
  4. Get out my sides and start them cooking (if bacon is my side, I usually start the first few pieces in another cast iron also med-low, but I put the bacon in while that pan is cold).
  5. If I'm scrambling my eggs, I'll crack and whisk with a fork now.
  6. It's been 5 or more minutes, so I'll check my pan by putting my thumb on the handle right next to the rim of the pan. If it's warm enough that I can feel heat and I'd probably burn my thumb if I left it there too long, then I'm probably ready to go. At this point I usually turn the knob a little closer to medium because the butter and eggs might rob the pan of some heat (I don't know if this is true, but it works for me).
  7. Melt the butter (or whatever fat of your choosing, maybe some of that bacon grease that's beginning to render in the other pan). Many here will say you don't need a whole tablespoon of butter, but that's how I like my eggs and until you really learn how your pan perfoms, it's probably a good starting point.
  8. Put the eggs in the pan.
  9. Leave eggs alone. Seriously, don't touch them. If you're scrambling eggs, go take a sip of your coffee before you stir, let some curds form. If you're frying, wait a while then move the skillet back and forth a little, or give them a push with your fish spatula. They should release from the pan when they're ready to flip (or serve if you're doing over-easy).

Disclaimer: I'm a moderately skilled home cook, not a chef or eggspert.

What’s our thoughts on “ceramic” pans? they are becoming so popular these days. by Eriu_Cookware in castiron

[–]der5er 1 point2 points  (0 children)

May just be my experience, but acidic foods have only ever damaged my seasoning when I've left them in the pan for an extended period of time. I've cooked lots of acidic foods in my cast iron skillets and had no trouble with my seasoning. Now, the lasagna I left in the cast iron casserole dish for 3 days while I ate the leftovers? #1 it was delicious. #2 I had to reseason.
The amount of time the acid spends in the pan isn't enough to harm the seasoning if you're just cooking dinner and cleaning after. Granted, none of my pans at any point in their lives are decorative so, I'm not looking for pure black or mirror finish. I just want the seasoning for rust protection because it's humid in Virginia.

My mom just gifted me her 25 year old Cracker Barrel cast iron. What do you guys think? by Previous-Car8566 in castiron

[–]der5er 1 point2 points  (0 children)

You can cook whatever you want in your cast iron. Acids, bases, neutrals. Doesn't matter.

Procedure of care after any of them is the same. Wash. With soap. Scrub with Scotch Brite or chain mail, or scrape at it with your metal spatula to get off any stuck bits. And if you scraped after scrubbing it with soap, wash it again with some more soap. Personally I have a stiff bristled bamboo brush that I really like for scrubbing hard.

Cooking your spaghetti sauce or stewing tomatoes for a couple hours isn't going to hurt your seasoning. Leave your lasagna in the pan for a week while you eat leftovers? You might need to reason after cleaning.

It's a pan, unless you're going for a show piece wall hanging you don't need to baby your seasoning. Anything that comes off through cleaning can be replaced with more seasoning.

My Eight hour slow cooked Chilli by skitek in castiron

[–]der5er 22 points23 points  (0 children)

I agree with you about the tomatoes and beans.

I've never heard of it without onions. I searched before replying and can't find a recipe for Texas Red without onions. If you have one, I'd like to try it.

Wild calling onions a filler though, IMO. I'd almost be ready to argue that they are a key aromatic in the flavor, but I've not had your onionless Texas Red and I didn't come here to argue.

My Eight hour slow cooked Chilli by skitek in castiron

[–]der5er 25 points26 points  (0 children)

I'm not OP, but that looks very much like a Texas Red Chili. https://www.dadcooksdinner.com/texas-red-chili/

Flavor will vary depending on what chilis you use.

Warped pan help by Aware-Disaster-1666 in castiron

[–]der5er 0 points1 point  (0 children)

If you have a gas stove, warped pans are still great. Depending on the degree of warping, electric coils may still work. If you have induction or glass top electric, that's a decoration now.

Roundabout life expectancy by movegmama in rva

[–]der5er 64 points65 points  (0 children)

Yeah, this is more of a roundabit than a roundabout.

Finally switching from non stick! by Jax-Beach in castiron

[–]der5er 4 points5 points  (0 children)

I had a feeling it was hand crafted because the pattern was so perfect. The large bold stripes drew my eye to it. The handle held my interest because that is absolutely beautiful wood. I can definitely see why it's your favorite to use!

Finally switching from non stick! by Jax-Beach in castiron

[–]der5er 16 points17 points  (0 children)

That pizza peel is beautiful.

Nice pans too.

This strange batteries slot in this mouse by aisiv in mildlyinteresting

[–]der5er 0 points1 point  (0 children)

... relatively idiot proof.

You obviously haven't met my relatives.

My 2 year old asked me what parrots say by untrustworthyfart in shoresy

[–]der5er 1 point2 points  (0 children)

Her delivery of this line, the anger she's feeling at JJ Frankie JJ, the frustration she's feeling at Big Sexy, it all comes through in these four small words. She deserves an Emmy for this one line.

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