Daniel Morse wrote:The pitting comes from food products and byproducts of the cooking. The pan is being eating away at. Not great to cook acid foods. OR it is inclusions of impurities in the metal its self. The best you can do is sand it or metal work the metal and re season. Iron can be a somewhat hard to work and brittle metal. Just my thoughts.
Remember my more marginal friends, meth cooking is not for iron! LOLOLOLOLOLOLOLOLOLOLOL, just kidding. Trailer/meth lab down the street blew up last week. It is on my mind. LOLOLOLOLOLOL.
Dan Abadie wrote:...Make the mistake of putting plain vegetable oil (high in unsaturated oils) on cast iron and you will have a sticky mess that's nearly impossible to clean off.
Phil Hawkins wrote:it is not recommended for glass cooktops, and I can see why - I think if you dropped it, it would crack the glass.
Phil Hawkins wrote:My one complaint (if you could call it that) is the integrated handle getting very hot, but I deliberately bought one like that because I knew buying something cheap would likely get a loose handle if it was attached rather than cast in.
Paul Jenny wrote:You gotta be kidding ! I had no idea that non stick pans were that bad. I guess I will stop using mine. Thanks for the info. Yet another reason I love this website !
Nick Kitchener wrote:I read some new research on Alzheimer's where they dug the plaque out of diseased brains and looked inside it just for laughs. They found that the plaque was encasing deposits of metals, mainly iron, copper, and zinc.
The researchers immediately recommended not cooking with anything made of copper, iron , or zinc. Now, I know the body is far more complicated than that but I thought I'd mention it here.
I suspect that it might be ph thing in the body. Ph is low, the metal compounds are dissolved in the blood, the PH raises, and it precipitates out. The iron, copper, and zinc is probably present in the diet rather than from the cooking equipment. JMHO.
Julia Winter wrote:Cool, maybe he'll show up on Mr Money Mustache next!
Matt Carroll wrote:In a nutshell, here's the best guidance I can give on cast iron based on my own reading (some here!) and experience (I was not a cast iron fan for a long time).
Bacon grease is my favorite oil, by far, and I've tried a good 80-90% of the oils I've seen recommended. (It may be interesting if you don't know, but the manufacturers I'm aware of used soybean oil as their "pre-seasong" finish.)
A very small dip of my finger into the grease (small, dedicated container for cast iron seasoning) gets sufficient amount of grease to slowly, thinly (which is ideal) coat the entire pan (top, bottom, rim and handle) without overdoing it. The rate at which the fat melts off my finger onto the pan is just perfect. And the smell is much nicer than any plain oil too. Mmmm.
Further, I think the impurities naturally in the bacon grease lend themselves to a stronger finish in their final form as carbon. Last, the time and temperature of the oven can be much less this way IME. I turn the over on for 1 hour at 450ºF with the feshly coated pan in the oven cold. I shut it off after an hour and leave the pan in until cool - usually overnight. I've almost never had to repeat the bake cycle since doing it this way.
Using too much oil is extremely easy to do. For example, coating a pan with a few drips (or dime or quarter-sized spot) of vegetable oil, then wiping it down thoroughly with a clean paper towel (or three clean paper towels) is guaranteed to be way too much oil. More than likely it will run and create a thick layer somewhere inconvenient that becomes very sticky instead of drying hard.
Using too much oil can work in theory I think, but it will take an insane amount of curing time in a hot oven - maybe 24 hours or longer at 450-500ºF - to get through the long sticky-phase. Even if you don't end up with that much, it will still take you longer to finish the seasoning in the oven and require a higher temperature than if you use bacon grease as described.
If you have a pan with a finish that you're unsatisfied with, I would set you over to the max temp is will go (usually 500ºF or higher), leave the pan in there for at least an hour, maybe a few - burn the old coating down to carbon. You can wash this off and start clean with the bacon grease method. After 1 or maybe 2 seasonings it should be pretty non-stick and keep getting better with use. Keep it out of the sink religiously until it's pitch black and shiny, then it will even be able to resist light washing.
Last thought is on people's snobbishness against rough-cast iron like the Lodge stuff. I wanted a griddle for pancackes and eggs. Simply due to good availability(no other cast iron is for sale locally) I picked up the Lodge Round Griddle. If you can imagine it, that rough-cast iron griddle is now my favorite omlete pan - it was so smooth after just one seasoning and a few rounds of cooking that it works exactly like those cheesy teflon coated pans you used to see in TV commercials. If you like the extra-smooth polished pans, that's fine. But it might be your seasoning method that's keeping you from also liking rough-cast!
Robert Bizzarro wrote:
Rule Number 1; No SOAP ever.
Rule Number two; See Rule number 1
Wipe it clean and........... Bob's Your Uncle.
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