Cast-iron pans

300 gram pack of bacon?
Havent seen those in donkeys years
Let alone a 250 gram pack
Been 200 grams for ages already
 
Worst metal to cook anything. Brain stop’s functioning slowly if you eat anything cooked in an iron utensil. Below is the order of preference if you want to eat healthy.

Clay
Gold
Silver
bronze
Copper
Brass
Steel
Aluminium
Iron
 
JSRJJ said:
Worst metal to cook anything. Brain stop’s functioning slowly if you eat anything cooked in an iron utensil. Below is the order of preference if you want to eat healthy.

Clay
Gold
Silver
bronze
Copper
Brass
Steel
Aluminium
Iron
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Yup, your brain definitely stopped working when you started believing every conspiracy.
 
SauRoNZA said:
From where? Or is that the DIY?
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Hand made. Depending on what you can get pork belly for it's an incredibly inexpensive, and insanely easy, way to satiate your bacon cravings assuming you already have the basics like a Weber/kettle.
 
bwana said:
Hand made. Depending on what you can get pork belly for it's an incredibly inexpensive, and insanely easy, way to satiate your bacon cravings assuming you already have the basics like a Weber/kettle.
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Hmm fancy doing a basic guide sometime?

I have Cape Winelands pork just down the road and could see myself going down this route.

Could one cheat and use an oven? Failing that have friends with smokers but always needed a reason to get a Weber.
 
SauRoNZA said:
Hmm fancy doing a basic guide sometime?

I have Cape Winelands pork just down the road and could see myself going down this route.

Could one cheat and use an oven? Failing that have friends with smokers but always needed a reason to get a Weber.
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You can certainly do it in a smoker but I don't have one so I make do with a Weber. All it takes it 10 days to cure in the fridge and then a few hours in a smokey weber.

Happy to share salt and curing (aka pink) salt ratios whenever.
 
bwana said:
You can certainly do it in a smoker but I don't have one so I make do with a Weber. All it takes it 10 days to cure in the fridge and then a few hours in a smokey weber.

Happy to share salt and curing (aka pink) salt ratios whenever.
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I’ll definitely have a YouTube sometime.
 
Pineapple Smurf said:
A magnet sticks to it pretty well, just tried it

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Interesting. So clearly it is made of carbon steel.

The challenge with non-stick coatings though is that they never last. They end up flaking off and my main concern is that they get into your food.

The reason I'm looking for carbon steel is to replace the flaky teflon pans that I've got. I've got a nice-ish stainless steel one but it's still relatively heavy.
 
SauRoNZA said:
On the topic what the world needs is really just a 300g pack of bacon.

200g is stupid and the odd brand with 250g is just not enough.

So I buy 1kg packs and split them out but it’s annoying.
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Are you getting a good deal anywhere? I used to get these frozen from catering placed like CAB Foods / Flexi Foods but post pandemic the quality has become shocking.

bwana said:
I picked up the fundamentals here:


and yes, he's kind of annoying at times but...
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awesomeness-tv-stop.gif
 
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