/ck/ - Food & Cooking

This seems like a good one

>>4824970
I think Walmart has them on display in it's stores but it depends all on the location. Why that particular molding?

http://www.youtube.com/watch?v=yYz2P1_VN8s

Japanese being entertained by cast iron

jezze, it's made of impifect iron ore. It is cast iron/ it can be brittle and shatters. it is heavy as hell. how much do ya need to know? you can pick one up at a fleamarket for 8 -10 bucks. season it. a new one might cost 20. there are advantages and disadvantages. If you want to see some one cooked alive in a cast iron grate, look for St lawarenc. in almost any catholic church. and catholic means universal. even in lutheren or methodis.t it's good , treat it right, but heavy as hell. and don't be suprised, after a few wrists, ribs, collarbones and a few cracked other things, you are not so enamored of it. and I will save you time. never end a sentence in a preposition . You might not be so enamored if it, you dip shit. just trying .it is not all it is cracked up to be. nice, but not end all be all.. and does require a bit of work, unless you are planing to use it hit your significant in the head. then, in the US about 25 . or about what it would cost you to buy a brand new one. cast can be good or bad. (mine is posessed, it requires me on halloween to seek and destroy those that ask stupid shit questions about cast iron.) the flowers were unfortunate. on my part. I like vincent price, and MJ thriller. but I would refrain from brocasting it. have a bit of sece. Our family slaughters pigs in the fall, good stuff, but none wants to see kids terrorized buy stuff like Saw. that makes me sick. just ... never mind... on the other hand, I like Bill Cosby...chicken heart. or monkeys paw. there is a big difference. I fear that many responsible for programing have not discerned it. yet... after many years the theme from exorcist or jaws ot north by north west or the birds still can send a chill. well maybe. jeepers creepers, , or children of the corn, or omega man.. but thats just me... or the original night stalker..um, dracula.. but be careful. cause if anyone hurt these kids, I'd kill them. and I might get tried for murder.

>>4824978
>read the description

>>4825095
Drugs are fun.

>>4824989
that video made me very happy for some reason

>>4824989
Now I want one too if I weren't afraid they would be 100 lbs.

>>4824965

... damn. I want one.

>>4825234
Only weighs15lbs or so for the dutch oven and 26 for Hibachi style grill

>>4824965

I really want one of those.

>>4824965
>How to season
>http://www.youtube.com/watch?v=98bGnpUJnjA
"Ask 10 people the best way to season cast iron and you'll likely get a dozen different answers."

Simple fact of the matter is that while there's general agreement on the method — coat thinly in fat/oil, heat to a high temp; repeat X number of times — there is zero agreement, and much argument, on what fat is best.

Traditionalists usually insist it's lard or bacon grease, some others Crisco, newer thinking is vegetable oils are the way to go, newest thinking linseed oil specifically.

Best way to decide for yourself is try different things and test it out for yourself. After reading numerous comments from previous lard users who have switched to vegetable oils stating outright that the seasoning is superior I'm convinced.

My dad was so excited when he got one off one of his buddies, but it ended up rusting in the backyard, wasn't even used once.

Kind of wish I saved it but I wasn't interested in cooking at that time.

>>4826244
$61.34 less than a hundred for something that can for a lifetime

Japanese man assembling Lodge Logic Sportsman's Cast Iron Grill

http://www.youtube.com/watch?v=xuJvIEtmH1g

>>4826441
>Best way to decide for yourself is try different things and test it out for yourself.

Or you can apply your education and understand that the polymerization of oils into a hard coating works with any oil, and therefore the variations different people ascribe to different oils are either simple ignorance and lack of comparison, or are the results of an unsicentific comparison and bias (e.g. I used lard therefore I'm going to tell you to use lard too, or perhaps this time I used safflower oil and that worked better than crisco, when in reality the difference was something completely different, like when they used crisco they used too much but then used the right amount when they tried again with the oil).

If you are old enough to post here then you've probably taken a chemistry class in high school. Apply what you learned.

tl;dr: any food-safe fat will do the job. People make this much more complicated than it needs to be.

i saw some of those lodge skillets in a store but it was pitted, is there some reason for that over flat milled?

>>4826543
rough texture is needed for seasoning creates this surface friction

Viral

>>4826543
Because smoothing it would be an added cost and the pans would end up costing double the price. Buy an old cast iron if you get the chance. They were better made.

>>4826605
>buying old

No difference between old and new the techniques are the same. Difference is now they take into consideration is the quality control and flat ones are expensive. Some generic brand like lodge logic has a very rough texture like old ones. Also, saying "get a used one" is easier said than done

If your parents did not give you cast iron pans passed down through the family then you know your parents never loved you.

>>4826497
>Or you can apply your education and understand that the polymerization of oils into a hard coating works with any oil
Not applying your education well enough I see.

While any cooking oil can polymerise, you're implying that they they're all equal once this happens. Even the most cursory research should show that this is very unlikely to be correct. The most basic side-by-side comparison would prove this to anyone empirically.

>>4826584
>i saw some of those lodge skillets in a store but it was pitted
That's the natural surface finish created by the sand casting process. In practice the rough texture is not a problem (otherwise nobody would buy two Lodge pans for example).

In a skillet especially, over time the texture on the cooking surface gets smoothed out a lot by the seasoning building up.

>>4826605
>Buy an old cast iron if you get the chance. They were better made.
They look better I'll grant you (I'd buy a Griswold or Wagner in a heartbeat given the chance) but they weren't better made. They're arguably not even materially better, because while they are lighter the thinner base means they're more prone to hot spots.

>>4826584
How ridiculous. The whole purpose of the seasoning is to fill in the peaks and smooth out the surface so the food doesn't stick. Having a rougher surface in the beginning when compared to an already smooth pan is not a benefit. In fact, you have to spend more time seasoning and wondering why the food sticks all the time.