Cast Iron Cookware
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Nephew found a nice one at an estate sale and gave it to me for my early birthday present. Still pretty slick, needs a light cleaning a re-season.
looks clean the way it is...............
Ok, so I kinda messed up. I was cooking pancakes or fried eggs in my cast iron, no problems. It was nicely seasoned.
Then i tried to cook some Chinese dumplings but didn't have the oil hot enough...and they stuck...bad. My normal 'scrub with stiff plastic brush and detergent while still warm' got some of it off...but its still stuck.
What to do?
Green nylon scourer gentry to get it off, then fully reseason? Steel wool back to metal? On the stove real hot to burn it off? Season over it and move on?
Then i tried to cook some Chinese dumplings but didn't have the oil hot enough...and they stuck...bad. My normal 'scrub with stiff plastic brush and detergent while still warm' got some of it off...but its still stuck.
What to do?
Green nylon scourer gentry to get it off, then fully reseason? Steel wool back to metal? On the stove real hot to burn it off? Season over it and move on?
Start with 1” of water in the skillet (?): bring to a boil, and let simmer a bit. Then try scraping off again.
Dry. Oil. Heat.
Philbert
Dry. Oil. Heat.
Philbert
Well, that raises a good question for discussion: what cooks better in carbon steel pans / skillets, and what is better in a cast iron pan?
Philbert
Philbert
I haven't found a huge difference in any of them. I only own Matfer at the moment. I have used a few different brands (lodge, De Buyer, Ballarini) and really it comes down to the exact type of handles they use and how the handles are shaped/affixed.
Some people are really drawn to riveted pans over spot welded...some pans have flatter handles which can store better, some have more angled handles...
To me, the cooking surfaces on all of them were the same. Never a problem in that regard which is what I'm really worried about, so I get the cheapest ones which are usually spot welded and kind of ugly. More utilitarian.
The only one I didn't like was the Lodge that I used. The handle felt flimsy to me, but it was absolutely usable. Other than that, I haven't really used any I didn't like. I can get used to just about any handle angle.
The only thing I have found a major difference with so far is searing meat. Cast iron is thicker and holds more heat. Doesn't cool down as fast with a large steak on it, so it gets a better sear.
Other than that, the seasoning and care is identical. Cooking most things is much the same. Carbon steel takes less time to heat up and cool down. It's much lighter and less brittle than cast iron. You won't crack the handle off carbon steel if you drop it.
At this point, most of my cooking is in carbon steel. I still have, use, and love my cast iron regularly though. However, the pan that never leaves the stove is now a 10" Matfer instead of my #8 Griswold large logo.
I just thought of something else...I've never tried making cornbread in a carbon steel...I still do that in CI. I'm sure it could be done in either though.
You can have my gas range when you pry it from my cold dead fingers.Well let's revive an old fight gents and gals.....gas or electric........
I will not argue........which some say is uncommon for me
TheLazyBFarm
ArboristSite Operative
Agree.
I’m a gas guy. Friend has electric induction stove, which might be interesting in some applications (precise control of heat, portable burner, etc.).
I am keeping an eye out for ‘gas infrared burners’. Google them when you have some time to spend down a rabbit hole.
Philbert
I am keeping an eye out for ‘gas infrared burners’. Google them when you have some time to spend down a rabbit hole.
Philbert
I used to install those style heaters in oil patch buildings.
We even designed an off grid heat tracing unit using this style of a heater.
nice! i didn't know wagner did cast iron pans. i have a couple of their alum dutch ovens...
i would want it gone. that or wire wheel 1/4" etc... lightly. then clean... etc
??
