Wtf is @fnaarf doing to her pans?
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Lodge cast iron pans
- Thread starter Busty O'Queef
- Start date
Roughing them up, so stuff sticks to them, from what I can make of it. The kitchen isn't a place for women. THe cottonfield is.
Incidentally they are the best pans for making corn bread
WITH SALT!!!!
Lol I have never heard of anyone doing this: maybe with copper pans
Have you seen what salt has done to the White Cliff Of Dover (sans Blue Birds, not native to England)?
If it's not salt, it's probably not hot enough.
it was how my mom taught me to clean them- you let the gunk soak up with kosher salt, scrub a little and then rinse and re-season. but if its better to do smth like steel wool or just a normal scrubber ill try that
Try with a nylon sponge for a while: you'll find you don't need to reseason: maybe just a tiny rub of oil. I wouldn't go near cast-iron with steel wool unless it was 100 years old and rusted to fuck.
Why kosher? Why not any old salt? Or are you like Orange Grove in the Homeland owning Orthodox?
Seriously, try using coriander, if you end up with "caramelized remains" stuck to your pan. Tip I picked up from a Madhur Jaffrey's book.
kosher salt is chunky! it's salt used for koshering, not salt that is kosher (ive also used ice cream salt)
It's an American thing: more about the crystal size and sodium content, although most brands (but not all) are actually Kosher.
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Non iodized salts are good for brewing.
You brew beer?
Not really just beer and not very often. I made some wines and mead too.
How did you make mead, and how did it turn out?
It was fine. I followed a video mostly, there's a few of them out there. All you need is water honey and yeast. Salt is actually optional and if used you don't need a lot, only a very tiny amount if you want to adjust the water mineral content. It can enhance flavor, reduce bitterness and bring out sweetness if just enough is used to not taste it directly. Just gotta use the right one because iodized salts will inhibit the brewing process. I'm not making abominations like cobra, I keep it simple.
i wish i had the room to do home brewing, making flavored mead looks like so much fun
btw I followed the instructions y'all gave me for cleaning the pan after the last time (heat water, scrub with dish pad, re-season) and my eggs weren't slidey but they stuck significantly less! I think after a couple more rounds of cooking it'll be perfect
I find starting off with a warm pan and turning it up to hot is good for eggs