/ck/ - Food & Cooking

Alright so here's where i left off. I had most of the crud stripped from the skillet, and the holidays hit, so i coated the pan in linseed oil (because that was all i had on hand) and set it aside for a while.

go on

I had some free time last night, so I went to my local health food store and purchesed flaxseed oil. Upon getting back home I coated the skillet in one last coat of oven cleaner and sat it out to soak one last time. Hooray for cheap dollar general oven cleaner, and still not cleaning up from the holidays!

Oh yeah, I remember you /k/omrade.

Any work done on the infographic? I just got a cast iron for Christmas and forgot everything that was talked about in the thread except for the words flaxseed oil and oven cleaner.

Now, how do I get the lye from the oven cleaner off the pan? Easy! Vinegar makes quick work on the lye and it also removes any thin layers of rust. Note the bubbles coming off of the cast iron.

I bought a cast-iron pan before Christmas around the same time that the first thread was around. I have abused it rather much since then (last thing I used it for was a roasting pan for an 8-pound pork shoulder). So long as I clean it with kosher salt and a stiff brush it's fine though.

>>4133002
forgot to mention that isnt pure vinegar. 50/50 in water.

But anyhow, I rinsed the pan in hot water and wiped it dry. After a few minutes I got out my flaxseed oil and rubbed it onto the skillet. Then i got a couple paper towels and wiped off as much as i could. The key here is to make multiple thin layers, instead of one thick layer, which would lead to drips and runs

>>4133005
i hope you are enjoying the new pan! if you saw the first thread then you know mine was soiled beyond any easy fixes and i had to strip the old seasoning.

>>4133001
I am actually still working on the skillet itself, but ill start on the infographic as soon as im done dumping here.

Are you an actual plumber, bro?

This is where I currently stand. The skillet is in the oven at 550 F and i am waiting for it to finish.

The instructions i found said to put the pan into the oven before you even turn it on, and let it heat up with the oven. Once the oven is preheated, set the timer for 1 hour and once the time is up, let it cool with the over.

Pretty sure the slow heating and slow cooling is to help the cats iron from cracking under the high heat.

>>4133017
Yes, I am.

I got the nickname jesus at my local trade school for having long hair, and it just kinda became my thing. i get on /diy/ and hold Q&A's from time to time.

>>4133020
I'm pretty sure you know fuck all about materials engineering and that you're just talking out of your ass.

does anyone have a link or copy of part 1? i never saw it

>>4133025

would you like to offer a counter argument to mine?

also, have a chinchilla.

>>4133027
it kinda turned into a lard vs oil battle. you didnt miss anything that wont be in the infographic.

>2013
>putting any kind of cleaning chemical on cast-iron ever.
>fucking disgusting

anyone that follows OP's directions has no business being in a kitchen or serving other people food.

>>4133025

>saging on maybe the first or second slowest board AND shitposting

jesus christ kill yourself

>>4133036
Can you even read?

No, you don't clean cast iron, but he wasn't cleaning, he was stripping off the seasoning.

This thread needs more guns and chinchillas

>>4133043
fuck off OP, you are retarded as fuck

http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/cleaning-seasoning-cast-iron-skillet-10000001178519/index.html

http://www.lodgemfg.com/useandcare/seasoned-cast-iron

you never strip seasoning, it is baked into the pourous material in the surface of the iron. stripping it means scouring the metals surface, making rust (like in OPs pic) an inevitability. There's also a reason why you never use soap in a dutch oven, it will retain the tastes of the chemical you use. All you need to do is always wash and then immediately dry cast-iron, apply a thin amount of your oil of choice and heat it up again, then let it cool down and store it. you can use metal safe brushes to rub off burnt pieces, but that isn't "stripping the seasoning"

>>4133024
Where do you hail from Jesus? I love /diy/... It has a lot of the creativity you see here, without the whole whiney fat girl thing. If you have some relevent q&a, I would like to check it out. I used to have a lot of hookups in the construction trade and every summer I would throw down a get a different helper job in every trade I could get my hands on. Ended up doing a shitload of grunt work, always for chump change, and many beginner mistakes that resulted in painful injuries... But by god, I know enough about enough trades that with the exception of certain car repairs in the dead of winter I've never had to hire anything done.

Plumbing though... That one got by me. I've rebuilt a few toilets but my one forray into plumbing resulted in me being given an electric jack hammer (of course not the lighter air powered ones) and turned loose on a series of buildings with formed concrete commodes. Man fuck that. I feel there's a lot to learn though and I haven't given up.

>>4133046
i actually just bought a ruger mark III. havent even had a chance too shoot it yet.


>>4133053
this was a pan i had found. it had thick black goo baked onto it and the only way to get it off, was to strip everything. i realized i went the nuclear option, but I feel it was necessary.

and with that im done replieing to these types of posts.

>>4133059
ohio 937 area code. im handy with car repairs too. working on a saab now that needs a slave cylinder.

>>4133065
>"went nuclear", yet will continue to eat off that thing.

take OPs advice everyone, maybe you too can partake in the joys of "radiating" your food.

http://www.dutchovendude.com/dutch-oven-seasoning.shtml

>>4133024
So what would cause a bathtub plunger to stick? (Sorry for the wildly off topic. If there's no simple answer I'll disappear to /diy/.)

>>4133065
>posting your weapons serial numbers on 4chan

smart one. mind posting pictures of your credit card too?

>>4133065
Learn some trigger discipline, OK?

>>4133083
assuming you have the type that has a lever on the overflow, could be rust, could be gunk. hit the overflow with wd40 the silicone spray. if that doesnt help, you should probably call a plumber.

>>4133089
yea sure it 2863- oh wait a second........

>>4133093
a fellow /k/ommando!

>>4133095
dammit now i want cornbread....

op you done fucked up with all chemical shit that is now down in the metal
what you should do and what you should have done is hit it with a wire brush till you got shinny metal then starting from there

>>4133095
If i wasn't in keto I would mouthfuck the shit of that motherfucker

>>4133099
>could be rust, could be gunk

Well I had a bitch of a time pulling it out of the assembly. Feels like there's something down in there. Will try some CLR to clear it out. Thanks

>>4133132
no prob, and good luck!

Cornbread tips:
50/50 stone ground and normal corn meal with just enough flour to hold it together for a nice crumbly texture, don't overmix and leave it a little rough.

Preheat your skillet with whatever you're using for oil, personally I always make cornbread with crisco. Get the skillet to 425 before pouring in your batter. This will help the whole thing cook faster and give you a better differential between the top and the bottom with a nice crust and a smooth, golden top.

Buttermilk: Maybe? I like to use some but more milk.

anyone have any suggestions on programs to make an info gaphic? im better with mechanical things than technology.....

>>4133257
MS Paint

GIMP (kinda hard to learn though)

>>4133274
im trying to learn gimp right now.... its making me want to bang my head up against a wall.....

i hate that paint doesnt have layers.

>>4133280
Pixlr is a poor man's Photoshop
http://www.pixlr.com

>>4133280
Might be worth giving paint.net a try.

>>4132977
nice bala sharks, angelfish and clown knife fish!

>>4133280
Stick with GIMP. What are you having trouble with?

By the way, go to Windows in the menu bar and click on Single-Window Mode.

I bought a cast iron corn bread pan for Xmas, and when I used it, the bread cooked well but definitely had a nasty metallic taste. Will putting it through the seasoning process a few more times fix this?

>>4133174
> stone ground / normal
Man, I didn't know about this. I just bough a big bag of cornmeal intending to make some corn bread...will I be missing out without the stone-ground stuff?

>>4133315
Nah, just use less flour that you would otherwise. Keep the batter a little lumpy to substitute for texture.

>>4133310
Yep. It creates a barrier between the metal and the food.

>>4133288
>>4133291
>>4133300
im slowly grasping gimp. while technology isnt my strong hand, i am able to learn. found a helpful pdf file to reference.

>>4133299
thanks. here's another pic of my chocolate rhino plecostomus. he was suprisingly cheap. i think $12.

op do you post on /an/?

>>4133421
occasionally. posted in a fishtank thread recently.

>>4133377
If you're not already further along, get paint.net.

It's free and basically paint with the additional essential features like layers and more effects. Pretty intuitive if you know how to use paint.

>>4133530
i will look into it!

I was in the original thread (one of the guys recommending flax oil). Glad to see you getting to it. I really need to reseason mine aswell, they're a mess. A relative was over for the holidays and washed one of them with soap. Add to that the original seasoning wasn't very good in the first place!

well /ck/,

Just pulled the skillet out of the oven. it is noticibley darker in color, but its not even close to the black sheen that i want. I also noticed the slightest bit of a tacky feel. so I'm bumping my cook time up to 1 &1/2 hours. this will be the last update for the night, as it wont be ready to come out until well into the morning, but i promise to continue this thread until the finished pruduct comes out. and once i have pics of the finished product, i will put the finishing touches on the info gram and post it up for yall as my thanks in helping me on this project.

Welcome to the gayest, spergiest thread on /ck/ tonight.

>>4133673
no to ruin the thread, but why don't you season it by cooking with it over time? instead of wasting time/money? but that's just me

>>4133684
Someone hasn't been to any of the Amerifat vs. Yuropoor threads.

>>4133689
well i found this in my grandparents garage, and i enjoy restoring things to when they were new. but when i found this skillet there was a squishy/semi-solid gunk that had been cooked on it from my... less than sane grandma. so i couldnt just wash it of. this was like... years of hillbilly seasoning gone wrong. so i had to strip it down to bare metal and rebuild a seasoning to start with. and thats why i created this thread. and the one before it.

>>4133684
i have never heard the word "spergiest" and i cant even fathom what it might mean. im kinda afraid to google it...

>keeping bala sharks in a 90 gallon tank
>with incompatible species to boot

You make me fucking sick OP.

>>4133724
Agreed. People put no effort into research.

>I know! I'll combine this and this and it'll be COOL.

Please die, OP.

>>4133724
ok i guess.

>>4133727
>please die, OP.
news flash! we all die. its kinda inevitable.

>>4133728
But hey, you have fake plants, a bubbler, and a tiny slanted rock for cover, so at least your incompatible crowded fish can be inundated with fluorescent light constantly to further their stress. But your water change every 3 months must help.

You are literally worst than Adam Lanza*Hitler^(Israel*H1N1*Pol Pot+Rape).

>>4133742
I lol'd. You're such a troll.

>>4133742
you put some thought into that! bravo!

>>4133760
actually hes right. your tank set up is pretty abysmal, and i cringe and pity your fish. theres a lot better things you could be doing. whatever whackjob pet store employee recommended those things or sold those fish and accessories to you is an idiot. sorry.

Why doesn't more cast iron cookware get seasoned with bacon grease?

>>4133811
perhaps it is. but its my fish tank and i like it. have had it for three years now and all the fish get along pretty good. suggestions for improvement are always welcome, however.


>>4133832
there was a poster in my preivious thread who claimed that there used to be pigs bread specifically to make good lard, and that those pigs are no longer widely bread. i did find some evidence to support what he said, so i will take his word for it. if you want to look around yourself google lard pigs.

>>4133759
Not really. I have a large pond, 220, 120, 30, and a bunch of 20 and 10 gallon tanks. I know my fish and hate to see morons buying fish that don't belong in small aquariums and putting them with incompatible fish.

The OP comes across as a drama queen. You make a patina on a cast iron skillet by using any food grade oil that has a high smoke point, something cheap such as canola oil will do just fine. Put a layer of aluminum (aluminium for you britfags) foil into your oven. Coat some paper towel or something with the oil and spread it over the skillet, liberally. Put it upside down into the oven and bake that pan at about 450 for an hour.

Spit rinse and repeat.

If it's a new skillet that's not preseasoned, clean it first to get rid of grit or anything they use to protect it during shipping.

Treat your cast iron skillet nice and it'll last hundreds of years if not longer. A patina is a wonderful thing. And the type of oil really doesn't matter that much since the point is to burn off the oil leaving the carbon coating. As long as it's food grade and has a high smoking and burn point it wont flare up in your oven.

You can thank me later.

Wagner > Lodge but Wagner doesn't make them anymore as far as I can tell.

>>4133852
Does Wagner manufacture in the US? That's the main reason why I buy lodge.

>>4133849
so you claim to have experience... but do you have anything to offer to this conversation? any suggestions for my fish tank?

>>4133849
if you had as much experience as you claim, you would know that a 10 gallon tank is a huge no-no.

try again.

>>4133866
Wagner used to, it was huge and if you can find old ones they can be easily restored. I read something a few years ago about some investors trying to bring the company back, but I dunno if they did. Lodge is good too, I just prefer Wagner. As far as I konw Lodge is an American company too I think, I'm pretty sure they manufacture in the USA. There was some show on the history channel about the company where they show how Lodge produces it's skillets and does the preseasoning.

>>4133871
Buy at least a 220 gallon tank for the bala sharks or sell them to someone that has a tank for them.

Keep your other fish in the same tank and buy lots of real plants and have decent lighting and CO2.

I don't expect you to get a bigger tank, so *at least* provide live plants and a lot more cover. Ghost knife fish are shy fish and are sensitive to light, so provide more cover for it. It will be a lot happier if it isn't directly under light and in eye contact with the fast moving bala sharks.

You have a tall tank, so some vertical plants and rocks will be more aesthetically pleasing.

Angelfish do not like fast moving water but your other 2 species do...

monsterfishkeepers.com is a good forum for aquarium information and question.

>>4133879
Why did you turn an innocent comment into an attack?

>>4133879
My 10 gallon tanks are used for growing plants with single dwarf pufferfish, rearing fry, raising shrimp, and individual betta tanks.

>>4133835
for starters i recommend thinning the herd a bit, that tank is very overcrowded. live plants will help with their stress levels and also keep the tank clean and better balanced. what kind of filtration do you have?

>>4133888
apologies. mistook you for a troll. as you can see they have been shitposting about the tank...

>>4133887
you make some good points... i wish i had room for a 220. ill be moving before long, maybe ill consider that a good time to upgrade.

>>4133894
any pics of the 10's they sound interesting?

>>4133897
>>4133894
As long as you guys are going to be off topic, can you at least sage?

>>4133897
fluval 405

>>4133902
good choice. i agree with the other guy about your balas and angels. not compatible. and junk the plastic plants and get live. its the best thing you can possibly do for your tank

>>4133901
yea the tank really is a mixed variety isnt it... i thought about getting rid of the angels a while back but they have started behaiving. the only trouble im having right now is the black ghost knife is hiding behind the filter tube... considering duckweed to kill the light a bit.

>>4133912
plecostumus. and i have no green thumb at all

>>4133917
live plants. lots of them.

>>4133922
any tips on growing plants with a pleco? or tips without?

I got a cast iron skillet for Christmas and I have no idea how to take care of it. I've done what I thought I was right (let it cool, lightly scrub with a green scrubby, dry thoroughly). I've never known how much I've been supposed to scrub off of the residue left over. I have a picture of what mine currently looks like. I need another scrubby and I'm getting it tomorrow. How much of this do I scrub off, if any?

Realistically, I'd go for a tank twice that size and try to set it back in an enclosure to prevent excess light. Understand price and space concerns, but if you own the place seriously consider it!

>>4133898
No pics... sorry. I bought only one of the 10g tanks and was lucky to find a university that was tossing lots of fish tanks out. The used them for a psychology lab (positive reinforcement stuff) so I grabbed them. Small tanks can be fun, but you have to have some restraint with stocking them.

Go for a bigger tank next time. They are easier to maintain and you have more options. My 220 has 5 fancy goldfish in them... I love those fish and most people who be shocked at what I paid for them.

My goldfish eat everything and can scratch their eyes on rough rocks, so it is pretty plain. My 120 has cichlids which uproot everything, so plants don't last long either.

But if I had the room and didn't have them I would have arranged the 220 to have a nice sloping shallow/deep look and pack it with appropriate plants to give that effect. Then a bunch of schooling bottom/top dwelling small fish (galaxy rasboras, hatchets, various killifish) and just enjoy swirling schools in a big green tank.

Check out Takashi Amano's work for inspiration. Big tanks with lots of plants, nice aquascaping, and schooling fish are a lot of fun to watch. But yeah, the personality of big individual fish is fun too.

Have fun and keep it real with those water changes.

Good night

alright last bump for the night and hopefully getting this thread back on topic. just killed the oven and the pan is getting a little darker, bit by bit. gonna be several more coats tomorrow.

>>4133931
sounds sweet man, 'night

>>4133928
just get %99 of the crud off, dry, and put it away.
you dont want to end up with a pan like what mine was, with thick black goo caked on it...

>>4133931
i like the one with the bonsai trees on a hill. his work is pretty amazing!

>>4133928
>green scrubbie

oh dear lord i cringed. poor little skillet ;_;

>>4134044
I don't understand what your point is. A green scrubby isn't going to damage the pan, especially not the way he used it...

>>4134064
Scrubbies are tools. Their function is to scour. Even light rubbing against a seasoned skillet requires a complete reworking of the entire surface to get back to square one. The point of cast iron is fast and even cooking. You need the patina to be very even and consistent, hence always using oil over every cooking surface on the inside of the skillet. This allows it to evenly bake itself into becoming part of the seasoning. Why are you defending him, have you even looked at his picture? That is a new fucking skillet for christ sakes, and its ruined. He clearly lacks the understanding to fix it. So, as i said, poor little skillet ;_;

>>4134079
Considering everything I've online has said light scrubbing with a light scrubby is fine. I haven't been using steel wool. Also, that shit burned on there is the marinade from steaks last night. If I have to scrub it clean and reseason it, fine, but don't just talk shit and not try and help someone honestly asking for help.

>>4134079
Well jeez, I guess I have to do mine over now, because I have to scrub mine with a brush every time I clean it if I don't want large patches of scorched food material on it.

Mine doesn't nearly look like his. It looks like a normal pan (or what I imagine it should look like in any event)

>>4134087
>scorched food material

That means your seasoning is terrible, a cast iron pan that is properly seasoned is pretty much non stick.

Scrubbing it isn't doing you any favors either.

>>4134090
They're not scorched until I cook with the pan while they're still on the pan.

The kinds of stains I'm talking about are like, the residue of a pan sauce or something. It's not scorched because I never burned it, but if I don't remove all of it and just toss more oil on there, it's going to burn when I next cook with it.

>>4134085
Okay, you need help? Here, look at my 6 yr old 8" Lodge. I use it 2-3 times a week, so it's been used a few hundred times already. Compare it to your few week old skillet. See a difference? I do, because i don't scour mine, or use soap or generally fuck with it as if it were a countertop. All i did was read the manual that came with it and I take 10 minutes to clean it properly and reseason it every time i use it. You can see in my pic you should only be using a dobie, and throwing them out every few months for a new one. This is the only foreign object other than food and your fingers that should ever touch your skillet. Oh and see >>4133053 for the lodge link on properly caring for your skillet. I think you might as well scour your shit and start season-baking it again everyday for a week to get it back up to snuff. If that's too much work for you, you should switch to non-stick porcelain, which i do admittedly use a lot more than cast iron.

>>4133008
>soiled beyond any easy fixes

lolwut

how exactly does one ruin a cast iron pan's seasoning that badly?

>>4134130
"His grandma fucked it up, and he fucked it up even more trying to unfuck it." - cliff notes for this thread

>>4134130
A few years of washing it like a normal pan would do the trick. One at my friend's parent's house had visible rust. Worst part? It was inherited from someone who could actually take care of it.

>>4134110
>non-stick porcelain

enamelware

>>4134148
if you want to get all spergalicious about it, the true culinary name would be "Non-Stick Porcelain Enamel Cookware", but i was attempting to phrase it layman's terms.

if you dont at least wash your cas iron with soap and water, youre a stupid piece of shit and thats why no one honestly likes it when you cook for them. its fucking disgusting and stupid lazy hill billy advice.

>>4134164
>inb4 people bite on this obvious troll

>>4134151
orly? i just assumed it was like all-ceramic cookware.
>tfw stupid

>>4133002
Where do you get your lye from?

http://www.youtube.com/watch?v=mPKe9OfWs-M

>Everyone in this thread.

>>4134186

All nonstick porcelain is enamelware. Not all enamelware is nonstick porcelain. Simple.

note to self:
nightime /ck/ is full of pretentious assholes.

after 11 this thread went to shit in a hurry....

>>4134533

nighttime /ck/ calls you out on your faggotry

daytime /ck/ also calls you out on your faggotry

12:47PM and OP is a complete retard. Way to spend WAAAAY too much time and money to refurb a stupid cast iron pan.

Steel wool, saly and hot water, scruby scruby scrub until rust-free, add 1/4" of ANY oil, it doesn't fucking matter, jack the heat to 11for 15 minutes. Dump oil and WHILE IT'S HOT wipe the remaining oil with a paper towel. put in oven 400 for 25 minutes. DONE

You pretentious prick.

>>4134962

11/10

/ck/ gets trolled hard

>>4134850
>>4134962
>>4135120
your opinions have been noted.

but ill keep on keepin on with my project, and ill continue to post about results. im quite happy with the pan so far.

>>4135479
and i just got the fourth coat on. this is going pretty slow with work and all, but the coat is darkening. we will see how the final product is soon!

>>4136342
I really need to make a gif of Joe Pesci from Home Alone 2 saying, "HE'S BACK!"

>>4136342
Are you fucking joking? Dude. You are beyond ridiculous. You could have just scrubbed the fuck out if it with a plain steel wool and then just commenced cooking bacon it in on a regular basis, and you would have built up a perfect seasoning and patina. I have many cast iron pieces, and they all cook (non-stick) like a charm, and I seasoned them all by cooking animal fats in them regularly. The cast iron griddle I use for eggs, the eggs will literally slide right off. I can thank bacon and other meat fat for that. You are seriously putting way too much thought into this. Do you think our ancestors, who used mostly cast iron cookware, did anything close to what you're doing? My mom still has the cast iron skillets that my great-grandmother used (and she was cooking in them before cars were invented). (I hope I inherit them!) Stop over-thinking this.

this gets more and more fun each night!

>>4136357
and no progress tonight, had a date with my lady. and installed a new pioneer radio in her car. oddly the most fun ive had in a while....

>>4138460
>installed a new pioneer radio in her car
Is that what they're calling it these days?

>>4138504
oh i wish! but not tonight. actually installed a radio.

>>4136352
I could have written that. I have both my grandmas sets of cast iron, Some of which rusted in storage. a little brillo pad and lots of use and they are all slick as can be now. I wash them with soapy water and air dry them. no special care at all.