She's out of town and I'm cleaning her entire collection as a surprise

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• BarneyPiccolo@lemmy.today ⁨7⁩ ⁨hours⁩ ago

  As long as you’ve gone this far, keep going. Hit it with finer and finer grit polishing wax until it has a mirror finish.

  I’ve always wanted to do that.

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  • yakko@feddit.uk ⁨5⁩ ⁨hours⁩ ago

    My COVID splurge was a 12" milled cast iron pan that’s smooth as hell. Eggs slide on this baby. I would carry it up a mountain if I knew someone at the top had butter.

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  • bizzle@lemmy.world ⁨6⁩ ⁨hours⁩ ago

    My dad’s is like that it actually cooks surprisingly well and doesn’t stick.

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• Fedizen@lemmy.world ⁨3⁩ ⁨hours⁩ ago

  Electroplate it with chrome and nickel.

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• misfitx@lemmy.world ⁨4⁩ ⁨hours⁩ ago

  My Grandma’s 90 year old cast iron looks like that and I have no idea how to season it.

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  • rumba@lemmy.zip ⁨2⁩ ⁨hours⁩ ago

    get the grill ripping hot outside (500 degrees)

    put cooking oil on a paper towel and swab the whole cast iron pan

    Throw it on the grill until it stops smoking

    pull it off, let it cool a little and swab it again (super thin layer)

    Throw it on the grill until it stops smoking

    repeat until you’re happy with the color

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  • Pissman2020@lemmy.world ⁨4⁩ ⁨hours⁩ ago

    Most surefire way I know is preheat your oven to 450, put a tiny but of canola, rapeseed, or another neutral oil on it, wipe off as much as you can with a paper towel and toss it in the oven for half an hour, the nrepeat 3 or 4 times. When I say remove as much oil as much as you can, I mean the towel should come away juat about dry. Then to cook with it, let it get hot first, add some form of fat, butter, oil, bacon grease, etc. and then add your food. Waiting for it to get hot first is the key.

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    • joel_feila@lemmy.world ⁨2⁩ ⁨hours⁩ ago

      Rapeseed the pc term is struggle snuggle seed oil

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    • humorlessrepost@lemmy.world ⁨3⁩ ⁨hours⁩ ago

      Waiting for it to get hot first is the key.

      Exception: bacon

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  • AngryCommieKender@lemmy.world ⁨4⁩ ⁨hours⁩ ago

    Seconding Pissman’s advice. The only other tip that I know of is to encrust it with salt as well as oil, but that seems to be expensive and unnecessary. Honestly just cooking several pounds of bacon in it will do the same thing.

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    • HeyThisIsntTheYMCA@lemmy.world ⁨3⁩ ⁨hours⁩ ago

      we do the salt to help clean, not with original seasoning

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  • Revan343@lemmy.ca ⁨4⁩ ⁨hours⁩ ago

    Preheat the oven to ~450-500, throw the pans in for five minutes to drive out any moisture.

    Pull the pans out, and apply a very thin coat of oil using a paper towel or lint-free cloth. Flax oil is best, low-temperature oils in general are better than frying oils here. Put the coated pans back in the oven for ~45-60 minutes, then remove. Repeated coats will significantly increase the strength of the coating

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• fubarx@lemmy.world ⁨14⁩ ⁨hours⁩ ago

  Watched a video years ago of someone doing this before re-seasoning and baking the pan in the oven.

  The end result was actually pretty fabulous.

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  • psx_crab@lemmy.zip ⁨11⁩ ⁨hours⁩ ago

    It’s actually better if you do this on new pan you bought, it strip away the pre-season and smoothen the surface a bit before you apply the seasoning of your choice.

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• psx_crab@lemmy.zip ⁨18⁩ ⁨hours⁩ ago

  That’s the moment you learned she’s a sorcerer, she Cast Iron on you.

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  • tomi000@lemmy.world ⁨12⁩ ⁨hours⁩ ago

    Sorceress ;)

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    • caseyweederman@lemmy.ca ⁨11⁩ ⁨hours⁩ ago

      That dang masculine -er

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• cute_noker@feddit.dk ⁨7⁩ ⁨hours⁩ ago

  At least it wasent a non stick.

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  • ArsonButCute@lemmy.dbzer0.com ⁨6⁩ ⁨hours⁩ ago

    So well seasoned cast iron IS non stick

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    • knightly@pawb.social ⁨4⁩ ⁨hours⁩ ago

      Unvarnished stainless steel can be non-stick if you use it right.

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• kelpie_returns@lemmy.world ⁨16⁩ ⁨hours⁩ ago

  The only path left is combat. Tonight, her iron shall be re-cast…in blood.

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• tatann@lemmy.world ⁨8⁩ ⁨hours⁩ ago

  She will be disappointed

  Image

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• thorhop@sopuli.xyz ⁨10⁩ ⁨hours⁩ ago

  MY EMOTIONAL SUPPORT CRUFT!!!

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• brokenwing@discuss.tchncs.de ⁨18⁩ ⁨hours⁩ ago

  Please someone explain!

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  • unclejeeves@lemmy.world ⁨18⁩ ⁨hours⁩ ago

    Cast iron is “seasoned” to make it nonstick. That means many layers of oil build up as a sort of polymer. The point is to keep it “dirty” in this way. Cleaning it down to bare metal means she’d be forced to re-season it, which can take considerable time/effort depending on frequency of use.

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    • snooggums@piefed.world ⁨16⁩ ⁨hours⁩ ago

      Yes, but missing the nuance that seasoned cast iron that has been cleaned by dish soap has the black polymerized layer while a bunch of morons are opposed to actually cleaning and think burnt on food other than the polymerized oils is 'seasoning'.

      My cast iron isn't anything special but it sheds more water than my non-stick ceramic when turned sideways while cleaning and wiping doesn't leave any black stains on a paper towel.

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    • daggermoon@lemmy.world ⁨14⁩ ⁨hours⁩ ago

      Isn’t the “seasoning” PFAS?

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  • Sidyctism2@discuss.tchncs.de ⁨18⁩ ⁨hours⁩ ago

    Cast iron pans have to be burned in with oil to create a non-stick patina. If you use aggressive cleaning agents or steel wool, this patina gets stripped, and the process has to be repeated

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    • Korhaka@sopuli.xyz ⁨13⁩ ⁨hours⁩ ago

      Could do with that on mine tbh, seasoning starting to flake in patches. Shame as it was getting pretty good.

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• not_me@piefed.social ⁨14⁩ ⁨hours⁩ ago

  Youre dead is im…..

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