I have been looking at that same press.
Can you just use two cast iron pans back to back? Assuming you have two.I have been looking at that same press.
However, here in glorious Canuckistan, the price seems to be just north of $50.00 everywhere online. One local Mexican grocery has nada, the other is a bit of a drive. After seeing the price in the us, I'm having a hard time pulling the trigger at 50+. Should be used to this shit by now...
Idk about you but I don't season the outside of my cast iron
I use two cutting boards and then stand on them.
Most cast iron pans come pre-seasoned over the entire pan. Back should be pre-seasoned, just not oiled.
Honestly, I remain unconvinced that preseasoning is for anything more than preventing rust from forming between the factory and the end user. Not a single skillet I own did I find the preseason to be a suitable cooking surface.
Neither have I. I've also never had my cast iron get super slippery, regardless of how seasoned it is. Even stripped the seasoning once, ground the pan surface until polished, then re-seasoned, but still not close to non-stick.
I'll give that a shot, thanks!
This is the process I follow and it has never let me down. I also apply a very light coating of flax oil after each use.
www.cooksillustrated.com
Link?
Link?
On the topic of tortillas, why not do it the traditional way and slap it between your hands?!
Thanks. That's not even overly expensive. We have an induction cooktop, and I'm tired of buying expensive coated pans that only last 2-3 years. I'll look these up.
They require a bit more technique than coated pans, but I too prefer stainless/enameled/cast iron/carbon steel over anything coated. I've never had a coated pan, regardless of quality, last more than 5 years before the coating was compromised.
The only cast iron things I have are BBQ plates and a hand me down frypan, neither of which have been seasoned.
Trade you for our Jenn-Air, I need more justification for our solar install.
I've often wondered if the hype is real. My Lodge is a decent pan, certainly worth the $15 or whatever I paid for it. What do the Griswold or Sidney offer that Lodge doesnt?
I'm down to two or 3 regular skillets. My next buy will be a ~10" enamel coated Le creuset skillet. Then I can be rid of my last non cast iron skillets.
Got a cast iron crepe pan from the wife awhile back... great piece. I'd like to get a small pan for eggs, mainly. Big pan works, but a small pan would be nicer, I'd wager.
I have 3.5, 4, and 5 inch cast iron skillets (not enamel coated). I can cook eggs in them no problem but you need a pretty excessive amount of oil or butter so it doesn't stick.
From what I’ve noticed is less weight. I feel they have a little smoother cooking surface.
Interesting. My big Lodge needs a little grease for eggs. Not what I'd consider excessive, though.
Almost never happens. In fact, I think it has been over a decade since we've lost power for more than a few minutes...
Damn Kansasian's.
I'll have to keep an eye out then. I see them pop up on FB marketplace, but never seen one cheaper than $70. Just like those older Stihls you mentioned. 044s and 066s still go for $350+.
I gotta believe that most of that is for wanking with other cast-iron nerds, not for actual cooking functionality.
I’ll keep an eye out for you locally. There is a local antique shop that usually has a few of them. That one was pretty nasty when I got it but the cook surface was still smooth. After a lot of sanding and scraping good as new.
When I lived in the mountains we would have had to do too much logging to make Solar worthwhile so we had a Cummins Onan 6500 generator with enough fuel for 4 days. We brought it with us when we moved to the flat lands. I have used it 3 times in 8 years. It will power the entire house. I keep it for earthquakes. After the Loma Prieta 7.0 quake we had no power service for 10 days. and up in the mountains that was common.
The tortilla press rocks for crushing whole cloves of garlic. Pop off the root, split the bulb in half, place both halves f the press and crush. You can pull the skins of the cloves with ease at that point
