cast iron cooking

Discussion in 'Shiny Things' started by The Cyclops, Aug 17, 2012.

  1. Big Bird 928

    Big Bird 928 Long timer

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    My wife crochet some handle covers for ours that look like ears of corn. They work surprisingly well.

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  2. acesandeights

    acesandeights Asperger

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    Very cool!
  3. straightrod

    straightrod Long timer

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    They work. Daughter bought me some quilted ones with hot chili peppers as the design. Keeps from burning myself when I am cooking at the speed of light and think a handle is cool.
  4. P B G

    P B G Long timer

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    This might need a poll.

    What is your fat of choice for seasoning.

    The reason I ask - my brother was over the other week and washed up a pair of skillets that I have - unfortunately these skillets also fit each other like lids - and he didn't dry/oil them - long story short - they rusted up pretty bad inside by the time I noticed.

    So I proceeded to sand them free of rust. They aren't expensive and I wanted to get a nicer surface anyway so I sanded them pretty nice and smooth.

    What is your go to "initial" seasoning of choice?
    Crisco?
    Vegetable Oil?
    Lard?

    I personally use primarily vegetable oil to maintain, but what about starting from metal?
  5. IDRIDR

    IDRIDR Take me to the River

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    Pork suet if the item is used regularly (someone warned me that animal lard will turn rancid, but I've not had a problem). Not bacon fat or anything seasoned.

    Crisco if I don't have suet.
  6. P B G

    P B G Long timer

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    IMO if you are seasoning animal/veg doesn't really matter - once it is fully converted what would go rancid?

    Day to day - I do agree, if you have animal fats and they sit I don't think they would be that healthy.
  7. Big Bird 928

    Big Bird 928 Long timer

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    Safflower oil is what we use, probably because it can't go on to thick and thus be gummy.

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  8. TheOtherBart

    TheOtherBart Long timer

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    Alright, an oil thread! :D

    I just use regular old vegetable oil.
  9. 1911fan

    1911fan Master of the Obvious

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    Flaxseed oil. Cooks illustrated did a great writeup on the chemistry, and tried several different seasoning methods, If you guys want, I'll dig it up and post it.


    1911fan
  10. Bulleteer

    Bulleteer Aimless Wanderer

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  11. gravelrash

    gravelrash Decrepit Adventurer

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    I've been using avocado oil for awhile now. Quite thin and takes a high heat well. Always willing to try different things though.
  12. ShadyRascal

    ShadyRascal Master of None

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    Good read. My Crisco seasoning leaves it looking like her "old seasoned" picture before her restoration on that Griswold. Going to try this.
  13. mud

    mud I just wander.....

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    Thanks! Going shopping for some linseed oil today. I have a couple of pans that need some attention.
  14. 1911fan

    1911fan Master of the Obvious

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    Fixt.


    1911fan
  15. MrPulldown

    MrPulldown Long timer

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    DOOOODE. You need to read better. NOT LINSEED oil but the food grade equivalent.
    " The food-grade equivalent is called flaxseed oil."

    You need FLAXSEED oil. Linseed oil has chemical hardeners that are unfit for human consumption.
  16. mud

    mud I just wander.....

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    Thanks.:lol3 Linseed oil would not be very good I am guessing.... axe handles though....
  17. mud

    mud I just wander.....

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    I would have gotten the right stuff. I just wrote it wrong.:lol3
  18. MrPulldown

    MrPulldown Long timer

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    the whole linseed oil thing just strikes a cord. When I younger and into wood working I was told a story of a friend's relative who got really sick after finishing off a wooden salad bowl/tongues set with linseed oil.
  19. mud

    mud I just wander.....

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    Knowing what it does on my axe handles, and how flammable it is, eating it would be a bummer. Might be interesting to see what it does in a 500 degree oven though.:D
  20. gravelrash

    gravelrash Decrepit Adventurer

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    linseed oil and flaxseed oil are pretty much the same. You can get them at the supermarket or hardware store. Boiled linseed oil is for finishing axe handles and furniture as it has solvents and chemicals added to it for such purposes. It will not go well if you ingest it or use it to maintain a cutting board or salad bowls.