Lodge cast iron pans

[Busty O'Queef]

no i fucked up my lodge cast iron and the eggs stuck to it real bad im still mad about it. thought the fucking thing was seasoned right but apparently i have to sand it again

Wtf is @fnaarf doing to her pans?

 

[Nektar Geist]

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.

 

[Busty O'Queef]

THe cottonfield is.

Incidentally they are the best pans for making corn bread

 

[fnaarf]

Wtf is @fnaarf doing to her pans?

WITH SALT!!!!

 

[Busty O'Queef]

WITH SALT!!!!

Lol I have never heard of anyone doing this: maybe with copper pans

 

[Nektar Geist]

WITH SALT!!!!

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.

 

[fnaarf]

Lol I have never heard of anyone doing this: maybe with copper pans

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

 

[Busty O'Queef]

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.

 

[Nektar Geist]

kosher salt,

Why kosher? Why not any old salt? Or are you like Orange Grove in the Homeland owning Orthodox?

normal scrubber ill try that

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.

 

[fnaarf]

Why kosher? Why not any old salt? Or are you like Orange Grove in the Homeland owning Orthodox?

kosher salt is chunky! it's salt used for koshering, not salt that is kosher (ive also used ice cream salt)

 

[Busty O'Queef]

Why kosher? Why not any old salt? Or are you like Orange Grove in the Homeland owning Orthodox?

It's an American thing: more about the crystal size and sodium content, although most brands (but not all) are actually Kosher.

 

[Crimson Fucker]

Non iodized salts are good for brewing.

 

[Busty O'Queef]

Non iodized salts are good for brewing.

You brew beer?

 

[Crimson Fucker]

Not really just beer and not very often. I made some wines and mead too.

 

[Busty O'Queef]

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?

 

[Crimson Fucker]

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.

 

[polonium]

Onion farms homebrew club

 

[fnaarf]

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

 

[fnaarf]

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

 

[Busty O'Queef]

I find starting off with a warm pan and turning it up to hot is good for eggs