Tyshawn shots fired at Mikey Alfred and Illegal Civ

[BartHarleyJarvis]

goddammit y'all sparked my interest in cast iron pans. might have to get one soon, where do I even start? lmao

Just get a basic 10" or 12" Lodge frying pan. Inexpensive, available at most targets or home good store, already pre-seasoned and pretty much bulletproof. Start cooking and if you really dig it you can start getting real deep in the weeds.

[krookedjuice]

Expand Quote

goddammit y'all sparked my interest in cast iron pans. might have to get one soon, where do I even start? lmao

[close]

Just get a basic 10" or 12" Lodge frying pan. Inexpensive, available at most targets or home good store, already pre-seasoned and pretty much bulletproof. Start cooking and if you really dig it you can start getting real deep in the weeds.

Second that. I got the Lodge started kit a little while back that has a 12", a grill pan, and a smaller 8". also came with scrapers. have been good to me after numerous failed attempts at buying some in years past.

[manysnakes]

I’ll also say that thrift stores where I live are always full up on cast iron. You’ll probably want to season it, which I understand isn’t everyone bag, but if you want to get started for like $10 that’s a good way in.

[twic3]

I bought the Lodge cast iron from Target also when I first started living on my own lol.

The first thing I learned to cook on it was chicken and rice.

-sear chicken thigh w/skin until the skin is crispy and remove it from the pan
-cook your veggies (sweet yellow onions with whatever, I prefer sweet potatoes) and have it absorb everything the chicken left behind. If you want to make it "cajun" use holy trinity mix and seasoning.
-Add 1.5 cups of rice, 3 cups of water or chicken broth or beer, your choice. Dash of soy sauce/seasoning of choice.
-toss the chicken on top and let it braise until rice is cooked.

[PatrickSkateman]

Cowboy Kent Rollins is the Professor Schmitt of cast iron cooking.

[matt_2993]

Also go buy yourself a fish spatula.  Metal spatulas are what you want for cast iron

[IpathCats]

IC < CI (cast iron)

[PuffinMuffin]

I had two Griswold prewar cast iron skillets (kinda the creme de la creme of cast iron). They were my go-to's but since acquiring a 1/4" baking steel and a de Buyer carbon steel pan, the cast iron has been rendered obsolete. Never thought they'd relinquish the top spot on the pan shelf, but there they sat in the back hardly ever get used, so I gave them to my mom. Carbon steel is much easier to clean and rarely stick. It can be hand washed with dish soap and no scent is retained as it's not porous like cast iron. The baking steel has upped my pizza game considerably, but cast iron still reigns king of pan-style pizza, kinda miss them in that regard.

Also recently bought a T-fal ceramic pan and was pleasantly surprised by how stickproof it is.

[BartHarleyJarvis]

I had two Griswold prewar cast iron skillets (kinda the creme de la creme of cast iron). They were my go-to's but since acquiring a 1/4" baking steel and a de Buyer carbon steel pan, the cast iron has been rendered obsolete. Never thought they'd relinquish the top spot on the pan shelf, but there they sat in the back hardly ever get used, so I gave them to my mom. Carbon steel is much easier to clean and rarely stick. It can be hand washed with dish soap and no scent is retained as it's not porous like cast iron. The baking steel has upped my pizza game considerably, but cast iron still reigns king of pan-style pizza, kinda miss them in that regard.

Also recently bought a T-fal ceramic pan and was pleasantly surprised by how stickproof it is.

Cast iron Pan Pizza is so underrated

[somefucker]

i know this is a cast iron thread now

but i can't recommend getting a legitimate pizza stone enough

we've made 3 pizzas in the past month and they never stick!!!!

[manysnakes]

What's everyone's favorite carbon steel pan?

[BartHarleyJarvis]

What's everyone's favorite carbon steel pan?

We just got this BK pan and so far liking it a lot. This is my first carbon steel so can’t really compare it to anything else. Easy to season, super non stick, and pretty deep so I actually use it a lot like a wok to stir fry. Relatively inexpensive too.

https://www.bk-cookware.com/black-steel

[matt_2993]

Anyone here working with the Finex cast irons?

[LB]

i got a cast iron pancake pan but it sticks like a bastard

[manysnakes]

Anyone here working with the Finex cast irons?

I have a friend who bought one and said it ended up being worse than his vintage Lodge.

[matt_2993]

Expand Quote

Anyone here working with the Finex cast irons?

[close]

I have a friend who bought one and said it ended up being worse than his vintage Lodge.

No shit? There's a huge cast iron community on reddit and people seem to fuck with them in general but posts seem to only be about when they first buy em vs daily use so I've been a bit skeptical

[manysnakes]

Expand Quote

Expand Quote

Anyone here working with the Finex cast irons?

[close]

I have a friend who bought one and said it ended up being worse than his vintage Lodge.

[close]

No shit? There's a huge cast iron community on reddit and people seem to fuck with them in general but posts seem to only be about when they first buy em vs daily use so I've been a bit skeptical

Yeah, I wish I could remember what his issue was, but as I recall he seemed to conclude that it was just needlessly fancy and expensive, and didn’t offer any benefit over another pan. I want to say that something about the shape bothered him.

[drewdown]

My experience is only with MISEN and carbon steel and like I said they rusted in no time and that is after I spent hours 'seasoning' them.  Maybe other brands are better but my only introduction to carbon steel pans sucked big time.  Sucked so much that MISEN sent me a set of non-stick pans at no cost. 

[PatrickSkateman]

Anyone having issues with fish or certain meats drying out while cooking on cast iron?

[R3dBullRox420]

We just added a carbon steel to the arsenal, so far really liking it a lot. We use it most often almost like a wok because it's pretty deep and has steep sides. I do a lot of stir fry noodle dishes in it or fried rice type stuff.

I don't think most people know you shouldn't heat non-stick pans above medium-high otherwise that PFAS shit will start leeching into your food. Carbon Steel is 90% of the way to non-stick and way more versatile in my opinion.

Lmao @ the clowns who bought the Always Pan and ruined the non-stick with high heat

[somefucker]

Anyone having issues with fish or certain meats drying out while cooking on cast iron?

if its not seasoned properly, the moisture from the fish/meat tends to evaporate or stick to the pan

2 tbsp olive oil rubbed into the pan, upside down in the oven on 350 for 20 min

let cool and good to go

[SaySo]

I love hating Mikey Alfred. It just feels right.

Mikey Alfred...a firsty-firsty. Only thing worse would be a firsty-firsty; girly-girly, like Traci Shannon.

[PatrickSkateman]

Expand Quote

Anyone having issues with fish or certain meats drying out while cooking on cast iron?

[close]

if its not seasoned properly, the moisture from the fish/meat tends to evaporate or stick to the pan

2 tbsp olive oil rubbed into the pan, upside down in the oven on 350 for 20 min

let cool and good to go

Thanks

[rawbertson.]

i cook the fish on both sides, is there a certain way you are supposed to do it? I alaways see some meme about Neen cooking fish skin side up or some shit and my fish tastes pretty good. i am worried it wouldnt cook through if you only cooked it on one side?

[Hairy Ballsagna]

Huh, I’m intrigued by the carbon steel, especially because they’re more affordable than I thought. I have a vintage Wagner and a griswold. In my opinion, they’re miles better than a lodge and widely available at thrift and antique stores. Though, I admit I haven’t used Lodges very much. I don’t like the porous texture of them.

Regarding pizza stone vs cast iron pizza: I do both but I think I’m starting to like cast iron better. My sense is that it preheats faster, so you get a crispier crust without having to preheat a stone for forever.

[BartHarleyJarvis]

Huh, I’m intrigued by the carbon steel, especially because they’re more affordable than I thought. I have a vintage Wagner and a griswold. In my opinion, they’re miles better than a lodge and widely available at thrift and antique stores. Though, I admit I haven’t used Lodges very much. I don’t like the porous texture of them.

Regarding pizza stone vs cast iron pizza: I do both but I think I’m starting to like cast iron better. My sense is that it preheats faster, so you get a crispier crust without having to preheat a stone for forever.

I'm so jealous of people saying they find cast iron at local thrift shops. I'm in LA and people have made thrifting their job now so shit gets snatched up so quick

[PuffinMuffin]

Though, I admit I haven’t used Lodges very much. I don’t like the porous texture of them.

It's been my experience that modern Lodge finish sticks way more than smooth vintage cast iron. I'm considering buying a Lodge and resurfacing it with a disk and angle grinder. From reading around a bit it seems like a practical solution considering good cast iron is so expensive these days.

[The Mad Rapper]

a dedicated cast iron thread would be really tight

[BartHarleyJarvis]

a dedicated cast iron thread would be really tight

This is the dedicated cast iron thread

[manysnakes]

Expand Quote

Huh, I’m intrigued by the carbon steel, especially because they’re more affordable than I thought. I have a vintage Wagner and a griswold. In my opinion, they’re miles better than a lodge and widely available at thrift and antique stores. Though, I admit I haven’t used Lodges very much. I don’t like the porous texture of them.

Regarding pizza stone vs cast iron pizza: I do both but I think I’m starting to like cast iron better. My sense is that it preheats faster, so you get a crispier crust without having to preheat a stone for forever.

[close]

I'm so jealous of people saying they find cast iron at local thrift shops. I'm in LA and people have made thrifting their job now so shit gets snatched up so quick

I’m surprised to hear that there’s a lot of resale value in rusty Lodge pans. I guess maybe people who operate booths in antique malls or at flea markets grab them, because selling them on eBay is usually cost-prohibitive unless you’re talking Le Creuset money.