(Part 3) Top products from r/castiron

>1) I was just a dumbass for using the scouring pad

Possibly?! Was it like This Or more like This ?


I've never had anything stick so bad that a little hot water and one of These couldn't get it off easily.

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>2) I was seasoning them with too-thin coats of oil

Not likely, you want it wiped down almost dry, you sound like you did good here.

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>3) The quality of my seasoning was somehow marred by tiny bits of rust I couldn't see

Tiny invisible rust won't hurt. But oiling over a raw pan that's not 100% dry and then baking, can cause issues with the seasoning sticking.

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For a long time this Flax seed oil method has been praised as being the end all and be all of seasoning cast iron. More and more lately I've been hearing stories like yours. There's got to be something to it. Either people are doing it wrong, or it's not really as good as people say. All I can say is that people seasoned pans without issue for the last 100+ years using whatever kind of grease they had on hand, and it worked just fine.


I've had pretty good luck with Olive Oil (Even though others may disagree). I've since moved on to using Sunflower oil and like it very much. I use only metal utensils, and only scrub with the pads I linked above and have never had the issue of seasoning flaking off.


Edit

Here's a few links with other people having problems with their Flax seasoning. Maybe you can glean some info from them.



My Flax seed problem.


"It worked nice. I was happy. But it didn't last."


"I like using olive oil better because olive oil in thin layers do not flake off like flaxseed for me"


After 8 coats, the surface looked great, the eggs slide off nicely and I thought we were golden. Then...the seasoning started to wear/cook off quickly.

Congratulations on learning to cook the way you have. I had a health crisis in 2015 and had to give up basically all restaurant and processed foods. I wish I'd done it ten years sooner.

I'm not a fan of enameled cookware. I'm always afraid I'm going to scratch or chip it. Maybe it's in my head, but I prefer the cheap Lodge cookware. I figure it's made for camping and use over open fires, so it should survive my kitchen.

As far as maintenance, I'm not much on cleaning things myself, but I've learned to treat cleaning my cast iron like a zen practice. It's not too bad, usually just a couple of minutes with an occasional re-seasoning.

Also know that when you're cooking with cast iron, you don't need as much heat. I rarely use medium heat on my stovetop. In fact, I fry bacon and eggs with my stove dial set on the line between warm and low. If you allow yourself the time to cook with lower heat, you'll spend less time on skillet maintenance in the long run — too much heat can burn your seasoning and cause stuff to stick.

If I had to recommend just one piece of cast iron, it would be either a basic Lodge 10.25 inch skillet (https://www.lodgemfg.com/round-cast-iron-classic-skillet?sku=L8SK3) or a Victoria 12 inch skillet (https://www.amazon.com/Victoria-Skillet-Seasoned-Flaxseed-Certified/dp/B01726HD72). The Victoria is a little lighter and a bit more ergonomic than the 12 inch Lodge. I've used both Lodge and Victoria 12 inch skillets and I prefer the Victoria, especially for use in the oven.

My other recommendation is the Lodge dual handle pan in your preferred size (https://www.lodgemfg.com/dual-handled-pan?sku=L8SKL). I have two 10.25 inch dual handle pans and they're just incredibly convenient. Not having the long handle makes a bigger difference than I ever thought it would. They fit my camping grill, they fit in my toaster oven, and I have a 27" stove so it's nice not having the handle to get in the way.

As for size? I've got skillets as small as 3.5 inches all the way up to 15 inches. I use them all, they all fit different cooking needs. My favorite size is the 10.25 inch. It heats up fairly quickly, doesn't take a lot of oil to fry in, it's a great size for pies and the absolute perfect size for turning a pound of ground beef into taco meat. My only real complaint is it's a little cramped for cooking bacon (that's where the 15 inch skillet excels).

I'll just list everything that I can, how's that?

The bakers rack on the left is This

The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.

Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.

Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.

All the way to the right is the Lodge Sauce Pot

I haven't used it a whole lot other than to make a few dips.

Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.

The griddle is just a double sided griddle from world market. It's my go to pancake tool.

Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.

On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.

In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.

And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.

On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.

Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.

Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.

Then there are some Lodge Stonewear on the other bakers rack

Here are a few suggestions:

1. I don't know what size your oven is, but guessing it's a DO10, you'd probably need 30 or fewer coals to get to 500 degrees. It looks like you're cooking inside a BBQ grill, which would likely focus the heat and be pretty efficient compared to a camp oven outside, so probably even less than 30 coals would work. Lodge has a handy coal/temp chart for camping Dutch ovens, so you might need to adjust for non-camping ovens, but it's a good start.
   
2. As Zaggie said, coal placement is important when baking. You could do a ring a few inches away from the bottom of your oven, and you could also move about two thirds of your coals to the top of your oven on the lid. Camping Dutch ovens have flatter lids and a special lip for holding coals and ash on the lid, so it'll be a little tricky with your non-camping oven. You could also consider a riser like this for your oven.
   
3. Since the bread is in direct contact with the bottom of the oven, you might consider a trivet in addition to fewer bottom coals. This would go between your bread and the oven and help the bread to heat more evenly.

The chain mail thing is great if you want to go that route. Personally I just use a perfectly normal stainless steel scouring pad that you can buy pretty much anywhere for a few dollars. I literally get them at my supermarket and for the past 10 years they have gotten the job done just fine. Good luck!

edit: as to this stuff

>I guess I’ll just buy a chainmail scrubber - but what do I do after cooking? Let it cool? Can I cool it down with cold water? Is 10-15 minutes enough cooking? Do I then go at it with the chainmail and running water?

I let mine cool off. Usually I just go eat dinner. Then when I wash up I wash the pan. Cooling it with cold water .. well I've done it. It works. People will tell you that you have a chance of warping/cracking the pan. If it is hot enough they are correct! So typically I just leave it on the stove till after my meal and then clean up.

>I’m new to this all and struggling. My housemates are all having a go at me for using soap and I explained that lye is the problem but they look at me like I’m an idiot.

Soap gets things clean. Clean is good. Use soap.

I can highly recommend The Cast Iron Skillet Cookbook, written by a mother-daughter team who I am happy to call good friends and even better cooks.

If you like this author, she's got a bunch more very highly acclaimed cookbooks as well. Mangia!

Your Lodge should serve you well. Here's a photo of mine after 30+ years of use.

By the way, I like this red silicone handle (link to Amazon page). I originally bought one for my 12" Lodge High Carbon Steel pan but I tried it on my 12" Lodge cast iron pan (as shown in my photo) and I think it works great. I had to firmly force it on the 12" Lodge cast iron pan handle but, once on, it stays in place great (there is an inch or so of extra length that hangs off the end of the handle but that doesn't bother me in the least).

Of course, that means that pan stays on the stove top and doesn't go in the oven anymore but I have other cast iron pans I use in the oven. This is my 17" Lodge that I mostly use in the oven.

> A flat front edge, like it is straight across with no curve whatsoever.
>
> All Clad T106 - slightly rounded
> All Clad T107 - straight
> All Clad T198 - diagonal (this is a fish spatula which is still a good choice because the edge of the spatula itself is straight across, not rounded)
> Here are some good options:
>
> https://www.amazon.com/HIC-Harold-Co-60108-Dexter-Russell/dp/B002CJNBTE/
> https://www.amazon.com/Chef-Craft-12510-Turner-1-Pack/dp/B00B0M5LQK/
>

Thank you so much! I had already ordered the All Clad T107 from Amazon yesterday, so good to know that it has the straight front edge!

It's a modern Lodge skillet.

Look at castironcollector.com for instructions on how to restore.

I'd recommend the yellow-cap oven cleaner in a bag, scrubbing with stainless steel wool, and then a short diluted vinegar bath followed quickly by seasoning with Crisco. Three coats is what I'd recommend.

Good luck, that's a nice pan!

I did the "Overnight White Bread" recipe in FWSY. /r/Breadit turned me on to the book, and its worth checking out if you're into longer ferment times. Several great recipes and lots of insight.

The general recipe is:

• 1000g white flour
  
• 780g warm (90-95 F) water
  
• 22g salt
  
• 0.8g instant dry yeast
  
  Bulk fermentation is 12 - 14 hrs, or until nearly tripled. (Fold 2-3 times in the first hour or two.)
  Divide in half, shape and proof (about 1hr.)
  Preheat oven with dutch ovens to 475F.
  When proofed, flip dough into hot dutch ovens and bake with lids on at 475F for 30 mins.
  Uncover and continue baking for an additional 15 - 30 mins to desired color.
  Turn out onto racks and let cool.
  
  Edit: formatting

Not perfect—I think the pan was too hot, because the sugar went black and it was cooked in about half the time it was supposed to be cooked in. Still, it tasted good!

Salmon was from this book—had a rub with s+p, brown sugar, lemon zest, and paprika on it. Tasted really good!

Potatos were sautéed. Sort of made it up. Parboiled potatoes, then put them in the skillet with some red onion and garlic. Tasted great, but I should have held my nerve and cooked it for longer.

Carrots were just grated carrots and balsamic vinegar. My favourite way of doing carrots :)


Edit: also, I need a white plate.

A flat front edge, like it is straight across with no curve whatsoever.

• All Clad T106 - slightly rounded
  
• All Clad T107 - straight
  
• All Clad T198 - diagonal (this is a fish spatula which is still a good choice because the edge of the spatula itself is straight across, not rounded)
  
  Here are some good options:
  
  
• https://www.amazon.com/HIC-Harold-Co-60108-Dexter-Russell/dp/B002CJNBTE/
  
• https://www.amazon.com/Chef-Craft-12510-Turner-1-Pack/dp/B00B0M5LQK/
  
• https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK/

Well he's talking about roasting and you're talking about braising, which are two totally different things. I braise in my dutch oven, but rarely roast. Braising is low and slow, simmering in a liquid. Roasting is typically dry heat and cooked at a higher temperature and a faster rate than braising. Braising does better with meats with a lot of connective tissues (short ribs, chuck roast, pork shoulder). Roasting is typically for leaner meats like chicken breast, sirloin, and tenderloin. If you do want to roast in your dutch oven I recommend buying a trivet that fits your DO. It will keep your roast out of the liquid that accumulates.

They are most likely the Lodge branded ones (don’t own these but just guessing because these are pretty popular from what I can tell)

Honestly... I think most people on here way over think the maintenance of cast iron cookware. The Lodge stuff comes pre-seasoned for a reason... so the owner doesn't have to do the seasoning themselves. My very first cast iron piece was from Lodge. I didn't do any additional seasoning on my own, and have never had any problems with food sticking to the pan, or rust. I clean it with a pan scraper from Lodge or a piece of chain mail called The Ringer. Both work great and won't damage the seasoning. I do wipe it down with a light coat of oil or cooking spray after cleaning. I hardly ever even rinse it out, and soap has ever touched it.

red book

blue book

yellow book (griswold gem pans)

grey book (early gate marked stuff)

these are about the best we have at the moment... the red book and blue book cover a lot, but obviously not everything.. and they are a bit dated as far as their pricing goes... but good sources of info.. .lots of pictures.

The "mini cake pan" is actually the Drop Biscuit Pan, and it's been cheaper on Amazon. I got it for $20 back in May with free (Prime) shipping.

The wedge pan is also cheaper on Amazon (only $15), and shipping is free if you have Prime.

https://www.amazon.com/Lodge-L8CB3-Cornbread-Wedge-Pre-Seasoned/dp/B00063RXK6/

blini pans I see are usually carbon steel, which do require seasoning like cast iron but are lighter.

They're also inexpensive and a lot of fun to use.

I have a Rome waffle iron. I love it, but it does take some getting used to. Once you get the hang of it, you have a waffle with a soft, fluffy interior with an amazing crunchy crust on the exterior. I use it right directly on my stove's electric coil, and I've even made waffles over a camp fire!

Oh and if you like cornbread, a Lodge Wedge pan is a total game changer. I get so many compliments on my cornbread because of this pan. Mine is a nice vintage one you can find them pretty easily, in addition to BSRs (who originally designed it) but a new one is only 16 bucks!

https://www.amazon.com/Lodge-L8CB3-Cornbread-Wedge-Pre-Seasoned/dp/B00063RXK6

Just fyi careful with these as it looks like the set discussed here:
https://www.reddit.com/r/castiron/comments/46os2j/my_cast_iron_pans_are_filled_with_lead_story_in/

And the amazon listing:
http://www.amazon.com/gp/aw/d/B000VP9GQI/ref=cm_cr_mpr_bdcrb_top?ie=UTF8

Wow, Where did you buy your testing kit? I want to do the same for [the pans I got] (http://www.amazon.com/Universal-Housewares-Pre-Seasoned-Piece-Skillet/dp/B000VTOG78/ref=redir_mobile_desktop?ie=UTF8&dpID=41M8vlTbG5L&dpPl=1&keywords=cast%20iron%20skillet&pi=AC_SX200_QL40&qid=1440120679&ref=plSrch&ref_=mp_s_a_1_2&sr=8-2)

Does anyone know if this one is any good? https://www.amazon.ca/Romes-1100-Fashioned-Waffle-Iron/dp/B000BWCTL0/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1481417361&sr=1-1&keywords=cast+iron+waffle+iron or should I just try to find an old one?

Thanks! 5 Quarts

Grab this one to replace it.
Large Pre-Seasoned Cast Iron Skillet by Victoria, 12-inch Round Frying Pan with Helper Handle, 100% Non-GMO Flaxseed Oil Seasoned
On sale for $14.99 at Amazon

Ya definitely not my website, and apparently the recipe itself is from the book Cook it in Cast Iron.
I agree that site's appearance is a bit off-putting and I hate it when there's like 2 pages of random stories before they get to the actual recipe.

Like this thing?
http://www.amazon.com/Hudson-Essentials-Stainless-Chainmail-Scrubber/dp/B00KQCJ0CG

I have the Lodge version and I like it quite a bit. I have never used the other kind so I can't compare.

Because I dislike seeing food w/o a recipe: Crust is from Ken Forkish's FWSY, allowed to age/ferment overnight in the fridge, and sauce is my own version of Serious Eat's New York Style pizza sauce. A little olive oil in the bottom the pan and the crust is perfectly cripsy.

are you sure that is what you got? they do make cast iron spoon rests

https://www.amazon.com/Lodge-LAT3-Skillet-Spoon-Rest/dp/B0009J3RR0

Metal spatulas are totally fine

I use this one, the 5inch size, biggest of the options

https://www.amazon.com/DeBuyer-Mineral-Element-Crepe-11-8-Inch/dp/B00462QP3O

http://www.ebay.com/itm/VINTAGE-WAGNER-WARE-CAST-IRON-CORN-BREAD-PAN-MOLD-034-C-034-/250970172142

http://www.ebay.com/itm/Vintage-Wagner-Ware-No-1101-Cast-Iron-Bacon-Egg-Breakfast-Skillet-Ex-Cond-/292080507123

https://www.amazon.com/Lodge-L8DOT3-Trivet-Pre-Seasoned-8-inch/dp/B00063RXKQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1492533826&sr=1-1&refinements=p_n_feature_keywords_browse-bin%3A2845534011

The crepe pan is for crepes and pancakes. The corn cob pans are for corn bread. The breakfast pan is for bacon and eggs. The trivet is for keeping meat off the bottom of a dutch oven. You put the trivet in the pot and then put the meat on top of it.

They are cheap, but pretty damn decent pans from universal Housewares. Here is where I got them: Amazon Link

Here's one on Amazon that was posted here recently that I'm going to try http://www.amazon.com/gp/product/B00KQCJ0CG/ref=gno_cart_title_3?ie=UTF8&psc=1&smid=A2M0TX9WX7YD3U

According to Amazon, I bought the ones /u/Sendbeer linked here: https://www.amazon.com/Lodge-HHMT-Temp-Handle-Black/dp/B00063RWG6

Lodge makes a similar one for sale on Amazon. (Link) There are a few other brands with slightly different features but the Lodge is on sale right now.

The last time I looked, the infrared thermometer was about $15. And it's one of the handiest things you can have, even if you don't use cast iron.

I mean, it’s supposed to be this one so no, I think? https://www.amazon.com/gp/aw/d/B00004SBI7/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1

Well that's shitty. I'll have to check into it tomorrow

Edit: it looks like I originally linked the Amazon.com link but posted the review to Amazon.ca because that's where the bf bought them from. My review is still there. I plan on making an updated post this weekend but here's the link http://www.amazon.ca/gp/aw/d/B000VP9GQI/ref=mp_s_a_1_1?qid=1457075174&sr=8-1&pi=SY200_QL40&keywords=heuck+33002+pre-seasoned+cast+iron+3-piece+skillet+set&dpPl=1&dpID=419LYdVUWTL&ref=plSrch

Using the Overnight White recipe from Flour Water salt Yeast.

Is this the cookbook you're talking about?

From the Subs FAQ: http://www.amazon.com/Lodge-HHMT-Temp-Handle-Black/dp/B00063RWG6/

Someone needs one of these for their honey comb

They sell one that's more explicitly an ashtray/spoonrest, with quasi-pour-spouts that can be cigarette slots of the place for the spoon handle to rest. You can get it on Amazon

Rome Old Fashioned Waffle Iron. 17 bucks, handled and shipped w/ Prime.

ball out - this one is awsome https://www.amazon.ca/Lodge-ACM10R41-Chainmail-Scrubbing-Silver/dp/B07FRVWBYT/ref=asc_df_B07FRVWBYT/?tag=googleshopc0c-20&linkCode=df0&hvadid=335511504198&hvpos=1o1&hvnetw=g&hvrand=17606898274284130357&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001060&hvtargid=pla-606614638003&psc=1

Get yourself a laser temp gun (https://www.amazon.com/Etekcity-Lasergrip-774-Non-contact-Thermometer/dp/B00837ZGRY)

I find it handy to know what temperature the pan is before I add food. so I can tell it's warm enough, or possibly too hot.

It's a new pan.

https://www.amazon.com.au/Victoria-Skillet-Handle-Seasoned-Large/dp/B01726HD72

I have seasoned a little bit of oil, but looks like it has come preseasoned.

I was cook tomato curry and started off at low and went medium and high and back to medium and low. Olive oil is used for cooking.

Is that seasoning or black residue unsafe?

For the lazy: [Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All] (https://www.amazon.com/dp/1940352487/ref=cm_sw_r_cp_apa_Yxx6xbF8PG0NQ)

I prefer chai mail because that shit lasts forever. I’ve tried steel wool, but it always seems to get gross to the point of me not wanting to use it anymore. The only catch, is that it seems to scrape a bit of the seasoning off. Not a lot, but you should be gentle with it.


Edit:

What I use


Lodge ACM10R41 Scrubbing pad, One, Red https://www.amazon.com/dp/B07FRVWBYT/ref=cm_sw_r_cp_api_i_M47SDbWK8TF9M