F off, I searched. Is there a cast iron thread already?
- Thread starter Nick
- Start date
Yeah my older ones have the wooden handle that I prefer as I don't need to grab a teatowel or cloth to pick up the pan when it's hot.
If you can't stand the dad joke heat, best you get out of the kitchen.
what's the oven temp limit for the wood handle?
Frying an egg should be no problem. The real test is home fries...
wrong
Home Fries – From America’s Test Kitchen
Home Fries – From America’s Test Kitchen
Just picked up a 3qt cast Iron Dutch Oven. The lid is also a skillet. I intend to use it with the skillet as the base and the pot as the lid when baking bread.
FINALLY you are figuring this out, Eric!
Congrats!
Congrats!
thanks, very labor intensive, mostly mixing by hand. working the dough with a scraper then doing the slap and fold. I am working the dough for about an hour letting it rest for few then working it some more before baking..
one of my skillets needs to be cleaned bare. orbital sander is acceptable? what grit paper?
I have a couple of cast irons but I use my non-stick more often. So much so that it needed replacement. Anybody want an old induction-compatible sticky non-stick skillet?
My Dutch oven is enameled. I always wanted to experiment with burying it in a fire for baking. Just haven't. My home oven isn't effective as a bread oven. I am planning on getting a Lodge Cast Iron Oven from Walmart or amazon for camping.
have 2 skillets in the lye bath. once i remove and clean them, to reseason i coat the entire skillet yes? not just the cooking surface?
Pluck the dutch oven from thine own eye...
Speaking of which, I got the wife a ceramic-coated Lodge for a gift a while back. Then I found one of the shallow style for $40 in a home good store and picked that up, too. Gonna be with me in Pakistan...figuring it for a biryani maker...
I thought you were coming to Coloado?
Well, maybe in a year, but I got that year in Pakistan first.
I'll know for certain fall-ish where I land after that. Denver and Seattle are the top two contenders for me now, if I can wrangle the spots from the field.
I'll know for certain fall-ish where I land after that. Denver and Seattle are the top two contenders for me now, if I can wrangle the spots from the field.
Ok...SOLD. One first omelette on the carbon steel. Wow. Super-slick surface...assume cast iron would be similar if I sanded it, but this is straight up slippery and heats fast as hell but pretty evenly. Love it and might be a go-to over the iron for a lot of things.
I finally got a ceramic coated after years and years of horrible cleaning on the plain iron. My well-seasoned skillets clean easy, but after hours of roasting stuff in a big dutch oven, it gets really hard to scrape off, I've found. And just found a second shallower style on sale for $40 at a Homegoods or something and couldn't resist buying it...figured I'd use for biryani or tagine or some similar stuff.
I gave mine to my niece. For her new apartment. She makes bread and cornbread with it. The lodge one was terrible to clean. It sits in a cabinet. I find little use for it. I use the lid for 20 different things however.
