I COOK like a MAN. With a CAST IRON SKILLET. And then I DRY IT GENTLY with a CLOTH. And ANOINT IT'S FACE LIGHTLY WITH OILS. And then put it in its SPECIAL AREA like a LITTLE PRINCE.
When I was in highschool, health class was taught by a guy with a mustache. Instead of carrying around a bag of flower, or robo baby, we had to carry around a cast iron skillet for two weeks. If it came back with any rust, we failed.
I feel like I would learn so much about cooking if I had that kind of teacher
This is like some kind of medieval squire's hazing.
Also, it's hilarious that us highschools will make kids carry a fake baby around instead of just giving them condoms.
I just like using tools and a little bit of ritual. I found some old Erie cast iron at a thrift shop and cleaned it up and its just a pleasure.
Same, it's the reason I also use a single bladed safety razor & shaving brush to shave. That and a pack of 100 single razor blades are cheaper than a 5 pack of shitty 6 bladed disposable gillette garbage
I got so mad at my electric razor dying halfway through a shave, during my freshman year at college, that I legit rage purchased a safety razor, a blade sampler pack, shave soap and a brush while waiting for my razor to charge with a half shaved face.
Eventually my beard started growing evenly so I stopped doing a clean shave but every few months I'll do it for the ritual. Steam and hot lathery tallow soap is very cozy.
I lost it with this one:
I still remember the time I put it in the dishwasher and you weren’t mad.
Just disappointed.
I just leave mine unwashed between uses then quickly scrub it out the next time I need it. Like an animal.
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Leave it on the stove, live in slight denial going "eh, if I don't wash it, then that's the seasoning"
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realize it's gross and covered in blackened oil from charring stuff at high heat
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Quickly washing it anyways before using it, and realizing you could've just had it clean the whole time
I've never had charring problems, largely because due to neurospicy reasons i can cook only one thing, but i can cook it perfectly.
I meant like, charring on purpose to get that sear you can get consistently on cast iron.
I set the smoke alarm off most of the time when I cook, but that crust on stuff is worth it
Leave yesterday's breakfast congealed butter out of this. The pan was hot okay.
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Cast iron rules. Personally, I prefer not to poison myself with teflon. I also got mine from my mom, so maybe I'm missing something.
Non-stick is such a scam. Cast iron is so easy and works soooo much better.
It's even more of a scam when your significant other WON'T STOP USING FUCKING METAL UTENSILS NO MATTER HOW MANY TIMES YOU TELL THEM
:marx-angry:
IRL it was definitely Marx doing this shit and getting Engels all flustered and frustrated.
Are we doing cast iron discourse? I wash my cast iron like all my other pots and pans, with soap and a scrubby dish sponge until it is clean and not oily. When necessary I soak it in the sink or use steel wool. When I bake bread I let the skillet preheat at the bottom of the oven and then dump in a cup of boiling water as I put the loaf in. The seasoning is fine. Cast iron is meant to be abused; if you baby it you're wasting your time.
This is honestly why I like cast iron, i need the things I use to stand a beating. I dont like having to be gentle with nonstick finishes only to find scratches on the finish anyway
I don't think I've cooked with cast iron in quite some time
Yeah, ever since I got some good quality stainless steel set I've just been using that
I can beat the hell out of it, scrub it with whatever and soak it if I need to
Cast iron is great on the BBQ or open fire but I prefer stainless steel for every day cooking. It's just easier to clean. But if you're camping or whatever the durability of a cast iron is not to be underestimated. It's heavy so a bit of a pain to hike with it but throw a little salt pork and drop a can of baked beans in there? You're gonna have a good time.
??? Literally nothing sticks to my cast iron. It just doesn't. I just wipe it out with a wet sponge and it's clean.
Sounds like you actually clean your pans after cooking, or know how to cook with oil?
I've seen 2 people cook the same dish on the same pan, the first was perfectly clean as you describe. The second ended with the bottom of the pan totally covered in egg crust.
no you would get rid of the non stick coating and make the pan worse. You wash pans by hand or you damage them
Nah that sounds like too much work I'll just put it in the dishwasher
Putting it in the dishwasher is 2 seconds, checkmate liberals
:visible-disgust: what did cast iron ever do to deserve this
Well, how else are you supposed to clean it? Just stick it in there, bam, the washer does all the work and gets the oil and leftover seasonings off!
Youre just jealous that I can see my reflection in mine now :soviet-huff:
The funniest part about that is that cast iron without a solid coat of seasoning built up is rough and dull, but seasoned cast iron gets progressively shinier until it actually does become a little reflective. If you really go overboard with seasoning it to a silly degree it just straight up becomes a mirror.
I just scraped the iron off I don't have time for seasoning
No. It bends the rack down far enough that the mixing impellor device at the bottom gets stuck on the rack.
No it doesn't i wash my skillet in there every single day, right now it looks good and shiny now that i got that pesky black coating off of it
lol I'm a bit confused how a corgi manages to manipulate a skillet, but good for you! What color was underneath your "nonstick" coating?
It is a healthy silver color since I got that stupid iron coating off of it
thanks! I can't come up with anything else this clever so I guess I'm stuck with it
Cast iron is great for “manly” cooking.
But keep tomato or boiling water Far away.
Tomato is supposed to be ok if you've just got a solid coating built up, but tbh I dont usually risk it.
Lmao my gf both use tomato and boil (on the regular) in our cast iron often in combination. They ended up rusty until I spent a morning reseasoning all of them.
They've held up pretty well since.
Tomato and boiling water is fine, but it takes like a year of seasoning and use for it to not screw the seasoning
