Cast-iron pans

RanzB said:
It was mostly in jest, but I will say that I do not agree with soaking cast iron in water for any length of time.

Also, they do say that soap and water is fine.
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Remember, they are referring to their own range which is enamelled, not necessarily all cast iron.

As for the soap they do skirt the line, but to me it’s quite clear that they’d prefer you to avoid it with the “when possible” statement.

The way I read that is to only use soap if you absolutely have no choice and similarly that the dishwasher is “fine” but will negatively affect the cooking surface as stated.

Which from the two times I’ve put it in the dishwasher since this thread I can 100% agree with.

Ultimately it comes down to…

Is it okay to use soap/dishwasher : Sure, nobody is going to die.

Is it recommended : No, it will make the pan/pot worse for it.

At least in so far as Le Creuset enamelled cookware, but I follow the same logic on my off brand cast iron and it rings equally true.
 
have a rusted skillet..has anyone any advice? googled that vinegar removes rust. not to keen on the HCI method
 
pinball wizard said:
I mentioned four or five pieces of cookware in the post you quoted.

Steak.
Eggs
Stew
Soup (even tomato)
Pasta
Pot roast
Bolognaise

It's pretty much my everything pot.

I scrub it and season after almost every use.
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We believe you.

Show us.
 
pinball wizard said:
Source. Arsehole. Gfy.
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I am not sure what to make of this, but knock yourself out with cussing :laugh:
pinball wizard said:
I just took a pic of mince and veg being turned into lasagne filling. But because you're an arsehole I won't post it.
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I agree, frame it and lock it in the safe :ROFL:

pinball wizard said:
Why do you have such a hard on for me and my pot anyway?

I'm flattered by the attention, but I'm not gay.
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LOL.
Neither am I. #nohomo

Lekker triggered :D Enjoy your day too.
 
@Pineapple Smurf this is carbon steel:
1687536971449.png
Ostensibly anyway. I got it on Takealot for R1.1k-ish.

It's completely unseasoned at the moment. It'll start going darker as the seasoning develops. I'll post more pics later. Admittedly it's not a wok, but if you imagine this just wok-shaped, is what a carbon-steel wok would look like.

It's surprisingly heavy. It seems to straddle the boundary between what I'd consider carbon steel and cast iron. The labelling is ambiguous.

Brand name is "de Buyer".
 
Seasoned it this morning. Getting the beeswax coating off was a right pain in the bum, but I think I did it right.

Decided to fry myself an egg:
1687593280714.png

I got a little bit of sticking, but I think that's my poor temperature control skills more than the seasoning. Though this is the first time I've done this so I'm not sure at all:

1687593316337.png

Despite a little bit of stuck egg, clean-up was super easy with a soft pink sponge:
1687593346578.png

Heated it again, applied a thin, thin layer of oil with some paper towel, and it's now busy cooling off so that I can put it away.
 
newby_investor said:
Seasoned it this morning. Getting the beeswax coating off was a right pain in the bum, but I think I did it right.

Decided to fry myself an egg:
View attachment 1545641

I got a little bit of sticking, but I think that's my poor temperature control skills more than the seasoning. Though this is the first time I've done this so I'm not sure at all:

View attachment 1545643

Despite a little bit of stuck egg, clean-up was super easy with a soft pink sponge:
View attachment 1545645

Heated it again, applied a thin, thin layer of oil with some paper towel, and it's now busy cooling off so that I can put it away.
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Brown liquid presumably unintentionally burnt butter?

Did you use any oil at all? I find generally you want to layer tiny bit of oil in the pan first and make sure it’s warm then add your butter for flavour.

But that aside think the pan was way too hot, probably a habit from shitter pans that came before.

General sure is better pan equals lesser heat setting. In the case of cast iron just give it a lot more warm up time.
 
SauRoNZA said:
Brown liquid presumably unintentionally burnt butter?

Did you use any oil at all? I find generally you want to layer tiny bit of oil in the pan first and make sure it’s warm then add your butter for flavour.
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Interesting tip. I will try that next time. I used oil to season the pan initially, then once it had cooled off a bit I added the butter.

SauRoNZA said:
But that aside think the pan was way too hot, probably a habit from shitter pans that came before.

General sure is better pan equals lesser heat setting. In the case of cast iron just give it a lot more warm up time.
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Heat control is tricky on my snappy chef. I will probably take a while to learn, but it’s ok. I have time, and this pan is going to last me a while :cool:
 
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