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Old 10-26-2014, 07:44 PM   #1
beeemerdude
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CAST-IRON pans. The CAST IRON PAN THREAD.

Before using your newly cast iron pan....make sure to season it first,..& for God's sake...don't go above MED on an electric stove, lessen u wanna warp it.

beeemerdude is here for OT.

jus saying.











Me-like video # 1 above. Again,... jus sayin.

Flame suit is ON.

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Old 10-26-2014, 07:56 PM   #2
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Old 10-26-2014, 08:00 PM   #3
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Old 10-26-2014, 08:05 PM   #4
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Can you use a CI pan on an electric/glass stove top if I am careful ?
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Old 10-26-2014, 08:15 PM   #5
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I just used mine moments ago to cook a steak. I love cast iron skillets.
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Old 10-26-2014, 08:16 PM   #6
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Also, I assume if you use a gas stove you can pretty much just blast it with heat right? That's what I always do anyways and mine isn't warped.
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Old 10-26-2014, 08:18 PM   #7
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I love using my cast irons in the oven for steaks/chicken.

I've got a Lodge medium skillet and a Le Creuset grill pan along with a LC dutch oven.
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Old 10-26-2014, 08:19 PM   #8
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Quote:
Originally Posted by GasKing View Post
Can you use a CI pan on an electric/glass stove top if I am careful ?
Yes just don't crank the heat up.

Ironically I have my cast iron pan in the oven right now to clean and re season it.
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Old 10-26-2014, 08:21 PM   #9
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Picture of said steak...Click image for larger version

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Old 10-26-2014, 08:22 PM   #10
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And my cast iron pan...

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Old 10-26-2014, 08:36 PM   #11
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Did daddy slam you across the head with a pan when you were young?
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Old 10-26-2014, 08:36 PM   #12
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Yes just don't crank the heat up.

Ironically I have my cast iron pan in the oven right now to clean and re season it.

Is there a reason for this?
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Old 10-26-2014, 08:48 PM   #13
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Old 10-26-2014, 08:50 PM   #14
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Old 10-26-2014, 08:56 PM   #15
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Is there a reason for this?
Reason for what? Seasoning a pan?

Google it or watch the videos above
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Old 10-26-2014, 09:13 PM   #16
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It's all a big scam. People just want an excuse to be a professional about something obscure. Studies show 99 times out of 100 you can't tell if the food was cooked on a seasoned pan vs a brand new one.
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Old 10-26-2014, 09:16 PM   #17
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It's all a big scam. People just want an excuse to be a professional about something obscure. Studies show 99 times out of 100 you can't tell if the food was cooked on a seasoned pan vs a brand new one.
Seasoning has to do with the surface being non-stick vs. not. It's not so much about the taste.
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Old 10-26-2014, 09:21 PM   #18
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Can't beat this:

http://allrecipes.com/recipe/deep-dish-cast-iron-pizza/
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Old 10-26-2014, 09:50 PM   #19
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Is there a reason for this?
If you don't properly care for cast iron after each use, eventually, the non-stick qualities will start to diminish and at worse, you will see rust starting to form in a few spots, which is why you re-season it.

Some ways to preserve cast iron...

Try to use the least amount of chemicals on it, so no cooking spray
Also, if you use soap (only when the pan needs it) use a very small amount
Always use plastic/rubber/wood ended tips, utensil wise. No metal.
When washing (or rinsing with warm water and a non-metal brush) dry immediately
From time to time, or more often than not, after clearning/drying, put a table spoon of high-temp oil in the pan and evenly wipe it around the pan with a papertowel or something


That warping thing is a myth. Cast iron can old a LOT of heat. I've used one plenty of times on high or med-high on an electric stove. If you don't want it to warp, you let it cool naturally. The immediate change from a hot stove to running cold water will probably cause warping (eventually) more than a hot electric stove would.


And to answer your original question (lol) when its time to re-season a pan, you can scrub the pan a bit with some metal (non-chemical) brillo pads, and then you lay on some high temp oil and you bake it in the oven at like 500 degrees for 45 min. I might be off a little with those instructions but i haven't read up on it in years. I've never had to re-season mine
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Old 10-26-2014, 09:51 PM   #20
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Seasoning has to do with the surface being non-stick vs. not. It's not so much about the taste.
And for that we have Teflon

Just don't use metal tools
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