What are you Eating/Drinking?
- Thread starter Super-Supra
- 23,348 comments
- 1,048,105 views
- 5,686
- Ohio
Oh yeah! The mini shovel is gonna get a workout!
- 24,640
- Anoka, MN
I was surprised at how good those were considering how bad the normal ones are. I actually keep a couple on hand in case I work late and need something quick and easy.
- 2,863
- Pittsburgh, PA
- Leadfoot530
"Premium beef ravioli in tomatoe and meat sauce"
Makes it sound like you're reading the contents of an MRE pouch.
Leftover lasagna from before Christmas. Afterwords, I'll probably delve into this mound of junkfood from cookies to chocolate to Swedish Fish.
Definetly too much food to go through.
Makes it sound like you're reading the contents of an MRE pouch.
Leftover lasagna from before Christmas. Afterwords, I'll probably delve into this mound of junkfood from cookies to chocolate to Swedish Fish.
Definetly too much food to go through.
- 7,901
- Horbury, West Yorkshire
- GTP_Sprite
@TB started to clean and season the pan. This is before the first round of seasoning applied.
I’m going to be using cold pressed flax seed. Apparently it’s a hard drying oil so perfect for this application. What are you currently using? I’ve also been recommended to do around 6 layers?
I’m going to be using cold pressed flax seed. Apparently it’s a hard drying oil so perfect for this application. What are you currently using? I’ve also been recommended to do around 6 layers?
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- 35,439
- Downtown North Dakota
- Cy-Fi
I started with olive oil as that's all I had at the time. We've since bought a bottle of cold pressed flax seed oil. I did 5 rounds of olive oil, cooked a few things, then my wife did another 5 (I think) with the flax seed oil.
I've made 4 home made pizzas in the pan so there has been more olive oil from those (I'm sure most absorbed into the dough, though) so I should probably do another hit of flax seed.
I'm sure you already know but don't use soap in the pan. We have some plastic scrapers and so far everything has come out fairly easily with that and a bit of water.
Also, my wife ordered another cast iron pan - a 12" to go with my 15. I think she likes me cooking.
- 7,901
- Horbury, West Yorkshire
- GTP_Sprite
I started with olive oil as that's all I had at the time. We've since bought a bottle of cold pressed flax seed oil. I did 5 rounds of olive oil, cooked a few things, then my wife did another 5 (I think) with the flax seed oil.
I've made 4 home made pizzas in the pan so there has been more olive oil from those (I'm sure most absorbed into the dough, though) so I should probably do another hit of flax seed.
I'm sure you already know but don't use soap in the pan. We have some plastic scrapers and so far everything has come out fairly easily with that and a bit of water.
Also, my wife ordered another cast iron pan - a 12" to go with my 15. I think she likes me cooking.
You were correct about the heat retention. It’s insane. I’m just doing my second round at the moment.
I’ve been advised not to use soap. It really is a whole different world of respect for kitchen items. I’ve been using stainless pans (uncoated) for a while now and I’ve been divided to season those too to help, so far I haven’t experienced any issues with major sticking.
By the time I’m doing cooking with it for a year I’ll have arms like Popeye.
- 30,019
- a baby, candy, it's like taking.
- TexRex72
For what it's worth, I use dish soap from time to time and it hasn't proven problematic in many years of cooking with cast iron. Keep in mind that the "seasoning" isn't a layer of oil that can be cleaned off by the surfectants present in soap, but rather the fatty acids that have polymerized by repeatedly reaching and surpassing the smoke point.
That said, it isn't often that I feel the need to use soap; typically only when I'm cooking with something highly staining such as turmeric or achiote and I don't want the subsequent preparation to be tinted.
What's bad for seasoned cast iron is letting it soak and heating it excessively while empty (though this tends to be at a higher temperature and for a longer period of time than is required to preheat the pan), as well as extended cooking of highly acidic foods (I try not to exceed 30 minutes).
Carbon steel, on the other hand, most definitely should not be cleaned with soap.
Edit: Been drinking boozy eggnog and had to clean the post up some.
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- 5,686
- Ohio
Yeah, that, about the cast irons.
Soap. Salt scrubs. Oils. No big whoop.
I mean c'mon. This is out of a small toaster.
Soap. Salt scrubs. Oils. No big whoop.
I mean c'mon. This is out of a small toaster.
- 5,835
- Manila, PH
- TakuKanonji22
Today’s lunch:
- 15,994
- United Kingdom
- haitch40
- Xbox?
- 5,835
- Manila, PH
- TakuKanonji22
- 15,994
- United Kingdom
- haitch40
- Xbox?
How much did you pay for all that steak? There must be over a kg of steak there.Well, you can come over to La Vache restaurant here in HK. Decided to eat there just for a change of pace from the usual Chinese food.
- 5,835
- Manila, PH
- TakuKanonji22
- 5,686
- Ohio
Throwback ravioli action.
- 5,686
- Ohio
Cheese on beef!
And my two favorite utensils.
And my two favorite utensils.
- 3,411
- the bottom of my heart.
- kolio123
Been there. Done that.My dad decided to bring me a personal Casey's pizza for lunch, which I'm not complaining about
View attachment 789713
Two bites and I was full. Once I finished the pizza I was really, really full.
That actually sounds pretty good right now. I might go pick one up today.
