Who the fuck uses this in a kitchen in modern times?
>Heavy as hell
>Everything tastes like shit after many uses in it
No wonder it's a meme.
Is there any cookware with high carbon steel surface and aluminum core? The only thing cast iron has over high carbon steel is it's thermal conductivity after all, and the aluminum core would take care of that.
>>Heavy as hell
Stop being a sissy and develop some basic muscles.
>>Everything tastes like shit after many uses in it
What? I've literally never had this happen in close to 30 years of using cast iron.
Doesn't happen unless you leave the cast iron unused for years in a humid location.
The whole "cast iron is a meme" meme is getting pretty stale but for some reason you idiots like to argue about the same topics every couple of days so carry on I guess.
Cast iron is not for sauteing. It's for frying and searing, and for those jobs it works very well. If you saute in it or use it for acidic sauces it works much less well. It's not for the person who wants one pan to do it all. But for frying and high heat applications it's tough to beat.
try carbon steel if cast iron is too heavy for you
I use mine to cook over charcoal and outdoor propane burners. When I'm done, I just turn it upside down and burn out any remaining grease and food. I'd never use one of these things inside on a home oven. Cleaning it would be a nightmare.
It's developed a bumpy surface inside and out like pic related. You won't get anything to lay perfectly flat in it, but this thing pan fries like nobody's business and is zero maintenance. Fried pork chops and chicken come out the most amazing golden brown. About a centimeter deep of oil will put the perfect crust on fish and steak.
Highly recommended if you take your kitchen outside.
Posted this pic in another thread the other day, but I make brick chicken in mine. Easy to go from stove to oven.
Exactly. I've been using cast iron cookware my entire life to cook tomatoes in all kinds of stuff like stews and pot roasts and shakshuka and it's never been a problem.
I also wash my cast iron with soap without any problems too which I know sets off the autism alarm for a lot of retards on this board.
It always amuses me when people get into these arguments and outline all these ridiculous rules about what you can and can't do with cast iron cookware.
>not using a cast iron skillet
Do you even eat breakfast?
You just can't get that sear with any other pan....
-Stoneware non-stick for low oil and/or delicate and/or low temperature sauteeing
-Cast iron for high temperature and/or searing and/or foods that need to be finished in the oven.
-Stainless steel with a thick base for acidic high temperature and/or searing and/or foods that need to be finished in the oven
I got one for Christmas and I just started seasoning it last night!
ITT: fags don't know how to use or maintain a cast iron.
Used to have one of these in college and through two years of trial and error, I could not for the life of me, figure out how to use it without filling the entire house up with heavy smoke. It cooked a damn good steak though, so I still used it despite the protests of my roommates.
you're supposed to use the food grade kind
not the kind for stripping oil paint, retard
thats because it's been used in paints for thousands of years, and is, in fact, recommended for cast irons.
stop trying to scaremonger
just trying to explain the difference between pure natural cold pressed flax oil and chemical paint thinner made from flax seed
but i'm starting to think b8 so i'll stop
Yeah we'd have to open every single window and door on the ground floor of the house. And this was in the middle of -10 degree Montana winter. I was only using the cast iron cause it was too cold outside to get the charcoal grill going.
use less oil.. like way less.. you basically just want to dip a paper towel in oil and just get the whole surface slightly damp with the thinnest layer of oil
their shouldn't be any drips or anything like that, it should almost appear dry
it's not * that difficult
you can also just cook bacon a few times with it and not really bother to clean it out.. just wipe it out
that's how i maintain the season on mine.. i only reseasoned it with flax once when i turned the wrong burner on making coffee and burned it to shit
Boiled Linseed Oil
Jasco® Boiled Linseed Oil is both a thinner for oil-based paints and a coating that creates a beautiful hand-rubbed finish on fine wood and antiques.
IMPORTANT: Carefully read all directions, notes and cautions prior to use. Only use this product as directed on the label. Protect eyes with chemical splash goggles and avoid prolonged skin contact.
FIRST AID - IF SWALLOWED, immediately call your poison control center, hospital emergency room or physician immediately for instructions. IN CASE OF EYE CONTACT, immediately flush with water, remove any contact lens, continue flushing with water for at least 15 minutes, then get immediate medical attention. IN CASE OF SKIN CONTACT, immediately wash with soap and water. If irritation persists, get medical attention.
KEEP OUT OF REACH OF CHILDREN
OP is already dead
I'm of the opinion that if your cast iron isn't developing thick barnacles like >>7237120 then you're doing it wrong. A smooth surface isn't something you should aspire towards.
Just like the grates on a grill, burn off any remaining food, and scrape out anything that will break free. Then coat it inside and out with oil.
I'd never use one indoors. You can get a little stove for $40 and use it like it was meant to be used.
That's the real miracle in this vid.
Barnacles --> charcoaled food --> causing cancer
I don't mind anyone having cancer as long it's not me. Especially if it doesn't touch my wallet.
But damn.. the glassplate
>cast iron has been used for over a 1000 years
That's why hipsters love it so much. They prance around thinking they're 18th-century gentlemen with their shitty waxed mustaches and their "vintage" clothes. Nostalgia for an era you never experienced is like, the quintessential hipster trait.
Ignoring that, you guys realize that cast iron is popular in the Southern US?
When the population density is below 100, chances are pretty good that you rely on multiple sources of fuel. Nothing is walking distance. Nothing.
Is it hipster that I own power generator? What about my gas dryer? Would you believe it if I told you that I have enough bottled water and canned and staple food to last an entire winter?
Cast iron is great because it accepts many different forms of fuel. I can cook on charcoal, gas, wood, electric, induction, etc.
Except that cast iron has never gone out of use. I've used cast iron my whole life, as have my parents, and their parents, and so on. It's just a normal type of cookware, same with stainless steel, copper, aluminum, enamelware, non stick, glass, or whatever else.
Here's my cast iron skillet that I never clean and just let the food and grease burn on. I cook with it outside on propane. I typically add a thin layer of oil or lard regardless of what I'm cooking.
I wouldn't make eggs or sauces/gravies in this thing. It's strictly for searing or shallow frying. For example, I'll take a chuck roast outside and sear it, and then bring it indoors to finish braising in a pot inside the oven. Great for steaks, burgers, bacon, sausage patties, link sausages, fish, fried chicken and pork chops, home fries, fried salmon patties, etc.
>being not black
>ever eating breakfast
We prefer to call it brunch, thank you very much.
Anyone have a less rugged cast iron? One they try to keep for strictly kitchen cooking? I just got one and have been going nuts with it, but I wanna get that seasoning built up smooth and slick
>Except that cast iron has never gone out of use.
Yeah, and people have always had beards, doesn't mean they haven't been adopted by hipster culture.
>I've used cast iron my whole life, as have my parents, and their parents, and so on
>It's just a normal type of cookware, same with stainless steel, copper, aluminum, enamelware, non stick, glass, or whatever else.
Then why does everyone wave their dicks around about it?
If you can ignore the bacon grease... This one is fairly slick (and considering it's a lodge and started off rough as fuck, that's something lol) and not a damn thing sticks to it. Makes awesome pancakes and such.
>Then why does everyone wave their dicks around about it?
Everyone doesn't. It's just a choice few idiots that try and turn cast iron into some kind of meme so they can incite arguments on this board.
Depends on where you get it from, but I got a 12 inch Lodge for like $26. Its fantastic. I also have an 8 inch Lodge for breakfast and smaller steaks and a 10 inch Carbon Steel.
If you can, use one of those wire bristle attachments for a drill and spend 5 minutes just grinding the whole pan when you get one.
When I need to clean it I just run it under hot water and brush it with a still brush. Then I heat it back up, wipe it with a small amount of oil and once it begins to smoke take it off the heat.
I see no reason to not have one honestly.
Yeah that'd be the easiest way. I meant to try it, got a flapper disc for my angle grinder but I never got around to it ended up just using them constantly and scraping with a metal spatula.
The smoother the surface though the better, and the faster it'll become nonstick.
>are they very expensive?
I bought a bunch of cast iron cookware for camping/outdoors from the Sportsman's Guide ( www dot sportsmansguide .com) Being local, and a member saved on the price even more. One thing I do certainly recommend getting, pie iron. Especially if you have kids. Little fuckers LOVE making hobo pies while camping.
Cast iron is just steel with a carbon content greater than like 13%. So it's just really high carbon steel. Carbon steel would rust easily like cast iron, but probably wouldn't season. It also wouldn't be non stick. I fail to see the advantage to what you propose.
you are an absolute pussy OP
i use my cast iron skillet for everything aside from a separate pot to boil water in