/ck/ - Food & Cooking

[Anonymous No.17090319]

When seasoning a skillet, can I put another coat of oil on as soon as i take it out of the oven the first time?
Or should I wait for it to cool then do a second pass later?

[Anonymous No.17090467]

>>17090319
i dunno lol

[Anonymous No.17090488]

>>17090319
Just throw the piece of shit into the trash and get a proper non stick. You faggots need to stop falling for memes

[Anonymous No.17090503]

You should let the first coat cool down before you start a second one. If you can't wait, you don't deserve cast iron.

[Anonymous No.17090507]

>You should let the first coat cool down before you start a second one. If you can't wait, you don't deserve cast iron.

[Anonymous No.17090514]

>>17090488
If anything, nonstick is a meme Cast iron has been around for much much longer.

[Anonymous No.17090522]

>>17090514
Yeah ancient obsolete trash

[Anonymous No.17090524]

>>17090522
like your bloodline

[Anonymous No.17090527]

>>17090522
Coming from a cast iron meme faggot that really means a lot

[Anonymous No.17090544]

>like your bloodline

[Anonymous No.17090609]

>>17090319
Wait for it to cool completely before adding another coat.

[Anonymous No.17090628]

>>17090609
>>17090503
Why?
I've only ever seasoned my carbon steel wok, but for that I didn't wait between coats for cooling and it seems fine.

[Anonymous No.17090657]

i bought one of these a few months ago. ive only just started learning to cook. i havent used it yet for anything. im looking to maybe bake with it, since i dont really think i have any other oven-friendly cookware.

[Anonymous No.17090667]

>>17090628
It just says to let it cool before doing so in every caring book i read about cast iron. I dont know what would happen other wise. Waiting a bit to re season isnt that hard to do.

[Anonymous No.17090673]

>>17090667
I guess, I just wondered why. The polymerization should be completed during the heating process, so I just don't know what function the cooling provides.

[Anonymous No.17091063]

>>17090527
why do zoomers hate cast iron?

[Anonymous No.17091279]

>>17090673
me neither.
my best results however where when I left it in the oven for ~2h and let it cool down a bit.
the longer its in the oven, the better.

[Anonymous No.17091348]

>>17090319
Are you trolling and just trying to start a cast iron shitflinging thread?
Did you literally not look up any basics on seasoning?

You put the oiled pan in a cold oven. Let it get hot with the oven. And when you turn the oven off, don’t remove it; let it get cold with the oven.
When the oven and pan are both cold, do your next oiling.

Yes it takes a while. The faggots who try to rush it are the same ones who bitch and cry about “my seasoning chipped off” or “the surface is sticky” or “my seasoning fucked up with a tiny bit of dish soap”.
Of course that happens. Because they didn’t end up with actual seasoning in their pan, they were impatient and just ended up with a layer of burned fat

[Anonymous No.17091364]

>>17090319
>oven
LMAO
I season them in the burner directly. It takes less than 10 minutes.

[Anonymous No.17091371]

>>17091364
>electric range
how

[Anonymous No.17091382]

>>17090673
>The polymerization should be completed during the heating process
If all you were doing was polymerizing a lipid for the sake of having a polymerized lipid, you’d be mostly correct.
But you’re polymerizing a lipid *and* impregnating the surface of a metal with it. Or at least that’s what you’re doing if you do it correctly.

So when you’re doing an initial or new (like after stripping) seasoning, you want the metal to slowly cool and contract after the hot surface has absorbed some of the polymer. No, iron doesn’t “absorb” it like a sponge, we’re talking surface absorption on a molecular level.

That’s why proper seasoning becomes “part of the pan” and is insanely durable, whereas half-assed rush jobs end up with surfaces that chip, stick, and easily wash off as mentioned in >>17091348

[Anonymous No.17091397]

>>17091382
Temperature wise i should go as high as my oven can right?

[Anonymous No.17091398]

>>17090488
one of the worst things that have been said here

[Anonymous No.17091400]

>>17091382
Also if there is no rust, should i brush it down after the acid bath? Is it even necessary?

[Anonymous No.17091426]

>>17091348
This. Op is once again a faggot and a retard. Dont bother trying to "improve" a tried and true method thats been around for hundreds of years.

[Anonymous No.17091434]

>>17091397
Yup.
So for most people that’s gonna be 500 or 550F.
Put oiled pan in cold, turn on to max temp, when it reaches max temp set a timer for an hour, after an hour turn oven off, and let the pan get cold with the oven.
Repeat until you’re satisfied.
When I get a new cast iron or carbon steel pan I repeat this process 6 times or so over the course of a weekend and have gotten perfect results every time.

Also, after you rub oil on your pan, wipe it with a paper towel. It might look dry but it’s not; you want the oil layer as thin as possible. If the surface actually looks oily, it has to much oil, and that’s another cause of seasoning which feels kinda sticky/tacky or flakes off.

[Anonymous No.17091446]

>>17091400
If there’s absolutely no rust, I’d personally just give it a good washing in dish soap after stripping it.
And immediately dry it, of course.

[Anonymous No.17091535]

>>17091063
Comparatively expensive and heavy.
>>17090522
Yet there's nothing better for heat distribution.

[Anonymous No.17091546]

>>17091063
Zoomies are too weak and lazy to risk "snapping their wrist" lifting a 12". They just use doordash and eat junk

[Anonymous No.17091573]

i don’t get it, how is it suppose to get clean without soap after I put raw meat. isn’t it just trigonometry waiting to happen?

[Anonymous No.17091582]

>>17091573
-3/10 bait

[Anonymous No.17091588]

>>17091063
Maybe not enough e-celeb “chefs” use it for it to be cool or something.

[Anonymous No.17091591]

>>17091348
>>17091426
i wasnt aware that seasoning with thin oil film in the oven was a thing for hundreds of years.
I figured, in the past people just cooked a lot with lots of fat to naturally create seasoning over the years.

[Anonymous No.17091624]

>>17091434
I thought the surface needed to be very oily, that explains why mine is sticky. Why isn't the seasoning coating the pan properly though? Why would more oil have less affect?

[Anonymous No.17091662]

>>17091624
the purpose of the oil is to cover the tiny little holes and spots on your cast iron surface.
a fat layer of oil is not "non-stick", its the opposite of it.
https://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

[Anonymous No.17091692]

>>17091624
>Why isn't the seasoning coating the pan properly though? Why would more oil have less affect?
Don’t think of it as oil “coating” the pan. You’re trying to make the oil *bond* with the surface.
Which means any oil not touching the surface is pointless, and is going to inhibit the proper reaction from happening.
And on a technical level, the layer of oil actually “touching” the surface is only a few molecules thick.
That’s why you use a paper towel and why it’s way too much if it visually looks oily.
That’s why you repeat the process multiple times; you end up with a good durable “coating”, but it’s made of multiple super thin layers that formed proper polymer bonds with a base that impregnated the metal pores.

[Anonymous No.17091783]

Does the pan need to be warm before you put the oil on?
Or can you put it on cold?

[Anonymous No.17091812]

>>17090319
Seasoning? Isn't that what you're supposed to put on the food?

[Anonymous No.17091822]

>>17090319
I haven't seasoned my pan in years.

I use soap, water, and a metal wire brush to clean it. Works just fine. I've literally never had a problem with it. The only problem with cast iron is it takes forever to fucking heat and it holds the heat longer than I need it, so I mainly cook in ceramic unless my ceramic is dirty.

Woks are my favorite cooking tools because they're immediately hot and you can cook a whole meal in them at once

[Anonymous No.17091832]

>>17091783
I see a lot of instructions say to warm it to “open the pores”.
I’ve always applied it cold and have never had a problem.
While the reasoning behind warming is sound, I don’t believe there’s any point if you’re using the “cold oven” method, as the pan will warm sufficiently well before reaching the temperatures at which the oil begins to do anything chemically, so it accomplishes the same thing as far as absorption goes.

[Anonymous No.17091845]

>>17091382
a blacksmith heats iron in the region of 450°C before he dunks it in an oilbucket
the "seasoning" on that is basically burned in and can last decades. Kinda debunks the whole soaking meme

[Anonymous No.17091857]

>>17091822
>I use soap, water, and a metal wire brush to clean it. Works just fine.
QFT.
There’s literally nothing wrong with washing cast iron with modern dish soap (though you really shouldn’t let it soak).
The whole “soap ruins the seasoning” thing is leftover from a long time ago, when it actually was valid because soaps used for dishwashing usually had caustic agents in them.
Consequently, this is why it *is* a bad idea to throw seasoned pans in the dishwasher, as most dishwasher detergent is caustic so it can dissolve dried/burned residues without scrubbing.

[Anonymous No.17091864]

>>17091845
that's also how they coated in earlier times.
put the pan on coals until it glows dull red, then brush on linseed oil with a rag. immediate seasoning.

[Anonymous No.17091869]

>>17091857
shouldnt a really good seasoning make it so that you dont have to scrub a lot, as all the burned shit and residue will just come off with a paper towel or sponge or whatever, leaving behind the oily goodness of nonstick seasoned cast iron?

[Anonymous No.17092832]

>>17091869
Idk

[Anonymous No.17093837]

>>17090319
you should preheat the oven for 1 hour 3 times every 3 hours in the day and waste all your time on preseasoning a cast iron pan in your life. or you just treat it like a hunk of metal and make sure it just doesnt rust

[Anonymous No.17093867]

>>17091371
Well, you can at most do some maintenance seasoning on the bottom of the pan. Obligatory if you use a metal spatula.

[Anonymous No.17093916]

>>17093837
just do it in the winter it's like free heating

[Anonymous No.17094272]

>>17093916
What does "free" mean to you?

[Anonymous No.17094437]

>>17091869
No.
First off, I didn’t say to scrub the fuck out of it. I said to wash it. As in, the way a normal person would wash a normal cooking implement.
Secondly, stop acting as if seasoned cast iron is some sort of miracle material that defies basic hygiene. Do you wash nonstick pans? The wash your damn cast. This isn’t 1915; dish soap is fine to use on seasoned cast.
Even the best seasoned cast is less “nonstick” than actual nonstick pans.
I love my damn cast iron and carbon steel pans, but anyone who claims these things are “just as nonstick” as an actual nonstick coating is full of shit.

[Anonymous No.17094459]

your ancestors weren't standing in a circle making literal soyjak faces irl talking about """seasoning""" pans
just fucking use the damn thing

[Anonymous No.17094484]

>>17094459
I’ve never known someone to make a “literal soyjack face irl” when talking about seasoning a pan.
The mere fact that you’d use a term such as “literal soyjack face irl” means the world would be a better place if you killed yourself.
I don’t care if you just quickly shoot yourself, or die of sepsis resulting from colon perforation because being assfucked by a donkey was on your bucket list; just please carry on and get it done.

[Anonymous No.17094516]

>>17094459
>your ancestors weren't standing in a circle making literal soyjak faces irl
Actually,

[Anonymous No.17094594]

>>17094484
bet you felt real clever typing out that literal chunk of verbal diarrhea
go post it on r/4chan for those sweet updoots

[Anonymous No.17094831]

>>17091662
Ok, going to look at that link.

>>17091692
Alright, I'm excited to try this now that I know exactly what needs to happen.

[Anonymous No.17094963]

>>17094594
>try to shit up an informative thread like a sad bitch
>become a butthurt little faggot
>go straight to screeching <le website I don’t like!!>
Forget the donkey, Mr. literal-irl-soyjack-face. I’ll assfuck you myself.

[Anonymous No.17094999]

>>17094963
go eat some mcdonalds you obese fuck

[Anonymous No.17095390]

>>17091832
What fucking pores? Imperfections in the cast? What mechanical process "OPENS" these? Humans open their pores with heat and moisture, not a fucking cast iron pan.
These people sounds like those that activate their almonds.

[Anonymous No.17095517]

>>17094437
to be honest i scrub mine with a steel scrub

[Anonymous No.17095627]

>>17095390
“Pores” on a micro level, dipshit.
Or are you saying that when metal expands, new atoms of metal magically appear to fill in the space caused by expansion?
If so I’m gonna heat up some gold and make more gold.

[Anonymous No.17095649]

I think it should work, because you can season it on the stove top by rubbing in thin layers of oil and waiting till it stops smoking before adding another layer. no waiting for it to cool in-between.
https://youtu.be/NfeyV-Po3QY

[Anonymous No.17095732]

>>17095627
the problem with that microscopic pores fan fiction is Oil molecule chains on a microscopic scale are actually gigantic and cast iron doesn't expand that much under heat

some blacksmith use beeswax for an even more durable coat, and wax molecule chains are even longer

[Anonymous No.17095755]

>>17095627
the problem with that microscopic pores fan-fiction is Oil molecule chains on a microscopic scale are actually gigantic and cast iron doesn't expand that much under heat.
On the flip side, oil has an expansion coefficient 3 magnitudes greater than iron, so if you brush on both cold and heat them up, the oil would wick in even less

some blacksmith use beeswax for an even more durable coat, and wax molecule chains are even longer

[Anonymous No.17095758]

>>17090544
Your use of (You) deprivation tells everyone else in this thread a whole lot about you, and it isn't good.

[Anonymous No.17095773]

>>17095755
I always start with everything cold.
>so if you brush on both cold and heat them up, the oil would wick in even less
I’m not here to wick oil. I’m here for those sweet lipid degradation reactions.

[Anonymous No.17096007]

>>17090319
You can, but I'd let it cool. Remember, cast iron's tough. You'll do fine. What oil you using btw fren?

[Anonymous No.17096029]

>>17091822
Yeah I use hot water, soap, and the bristle side of a sponge to clean my cast iron. No issues, no complaints, easiest fucking thing I've ever cleaned bud. Just don't let shit soak lol also, how long are you heating your iron for? Usually it just takes about ten minutes for my pans to get hot enough.

[Anonymous No.17096035]

>>17091869
Seasoning is to protect your iron from rust. Non-stick comes largely from heat control. When food is ready to be moved or flipped it will have formed a crust and released from the pan.

[Anonymous No.17096041]

>>17096007
Coconut oil.
I've done 4 passes so far using the advice from this thread and can now fry eggs on it without sticking.
Thanks to everyone in this thread for your help

[Anonymous No.17096055]

>>17096041
Good stuff man, happy for ya.

[Anonymous No.17096891]

Are people really this autistic about cast iron? I just use it, wipe out any grease/small food bits, rinse it with hot water, and then pour in a tiny amount of oil once it's clean and recoat the pan. It works fine every single time I use it.

[Anonymous No.17096900]

>>17096891
i have to clean mine, otherwise too much burned shit accumulates

[Anonymous No.17096913]

>>17096900
But, you can't just wipe and rinse? I almost never get shit stuck or burnt on.

[Anonymous No.17097055]

>>17090319
It's literally a giant cheap chunk of iron op. Don't let autist make it more complicated than it has to be.

[Anonymous No.17098147]

>>17090319
They be. Wypipo. On this board. That. Don't. Be. Seasoning. They cast iron?