Everyone Needs To Chill Out About Cast Iron Pans
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Top Comments (10)
Cast iron enthusiast here, modern dish soap like Dawn (not containing lye) is essential for a properly clean cast iron for the foaming agents and surfactants, water alone won't clean a porous material, the saying that soap affects cast iron came from when soap was primarily lye based. Also the black chips you see aren't iron unless you've got the pan in a mill, burnt on carbonized b.s. is more often than not misunderstood as "season" and isn't properly scraped off the pan.
I literally have a cast iron cookbook: A Man, A Pan, and a Plan. Josh is onto something.
I feel so validated!! Until recently, I would wash my cast iron with a little bit of warm water and soap. I was shamed into just using water, and I'm pretty sure my pan is ruined 😅 never again!! The bald guy is Paul Shaffer btw
Josh uses the term "hoo-hah" just as I do!
As someone who does bust out the cast iron to fry an egg (and sausage and toast), I wanna say I feel like a fancy lil Hobbit when I do.
I use water on my cast iron. I actually collect old cast iron. I cook eggs in minimal butter. Make pancakes on cast iron, cook steaks in cast iron. Salt scrubbed with oil is great for cleaning. I also use a chain cleaner when it's pretty stuck on. Put it in the oven, and then re-oil. I'm pretty old, and cast iron is the go to pan for most foods in my kitchen. Guess what, Josh...I cook eggs in stainless steel...you can make that stick-proof! Love the stainless steel!!!
The best are old Lodge. They're sand formed but the base cooking area is milled so nice and smooth vs sandy rough.
The irony of saying that the Brazilian Steakhouses, dim sum places, and kbbq places dont have to be categorized on the podcast called “A Hotdog is a Sandwich” is hilarious
I have a cast iron grill pan I need to wash every time, because of buildup between the ridges, but always dry on heat and wipe with oil.
"I found Columbus underwhelming " sounds like something Steven Wright would say
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Top Comments (10)
Cast iron enthusiast here, modern dish soap like Dawn (not containing lye) is essential for a properly clean cast iron for the foaming agents and surfactants, water alone won't clean a porous material, the saying that soap affects cast iron came from when soap was primarily lye based. Also the black chips you see aren't iron unless you've got the pan in a mill, burnt on carbonized b.s. is more often than not misunderstood as "season" and isn't properly scraped off the pan.
I literally have a cast iron cookbook: A Man, A Pan, and a Plan. Josh is onto something.
I feel so validated!! Until recently, I would wash my cast iron with a little bit of warm water and soap. I was shamed into just using water, and I'm pretty sure my pan is ruined 😅 never again!! The bald guy is Paul Shaffer btw
Josh uses the term "hoo-hah" just as I do!
As someone who does bust out the cast iron to fry an egg (and sausage and toast), I wanna say I feel like a fancy lil Hobbit when I do.
I use water on my cast iron. I actually collect old cast iron. I cook eggs in minimal butter. Make pancakes on cast iron, cook steaks in cast iron. Salt scrubbed with oil is great for cleaning. I also use a chain cleaner when it's pretty stuck on. Put it in the oven, and then re-oil. I'm pretty old, and cast iron is the go to pan for most foods in my kitchen. Guess what, Josh...I cook eggs in stainless steel...you can make that stick-proof! Love the stainless steel!!!
The best are old Lodge. They're sand formed but the base cooking area is milled so nice and smooth vs sandy rough.
The irony of saying that the Brazilian Steakhouses, dim sum places, and kbbq places dont have to be categorized on the podcast called “A Hotdog is a Sandwich” is hilarious
I have a cast iron grill pan I need to wash every time, because of buildup between the ridges, but always dry on heat and wipe with oil.
"I found Columbus underwhelming " sounds like something Steven Wright would say