You know what I freaking love??

[WRXtranceformed]

When you pull up to a curb real close because you like to keep as far away from soccer moms as you can, hit the curb real hard twice but don't even care because you have small wheels and meaty tires with kevlar-reinforced sidewalls

TRUCK YEA

[Senor_Taylor]

PO curbed a wheel on the 4runner and my only question is "How?!?!"

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[BLINGMW]

Cast iron pans!!
I don't know why anyone ever thought non-stick cookware (be it Teflon or anodized) was better, but that's what I grew up with. It sure is more expensive, less durable, and needs to be replaced more often, I'll give it that. But I started using cast iron a year ago and it usually cleans up as easy (if you cook with butter), and when you do burn something or cook tomatoes a short soak takes it right off, and you can use any utensil you want. A nice pan is like 20 dollars, they get better with age, and work with any cooktop. Only disadvantage I can think of is that a big pan is too heavy for an old person.

[Senor_Taylor]

What kind of soak are you doing? Like with water?

How did you season yours?

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[JPolen01]

Everything I have read about cast iron says to never soak it. That is literally the number one rule on anything I have ever read.

[BLINGMW]

What kind of soak are you doing? Like with water?

How did you season yours?

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Just a few minutes with water takes off most burninated stuff, another 15 sec with a plastic brush and it's good as new. And if you really screw up, you can scrape the hell out of them with a stainless steel pad, which I've never had to do.
For seasoning, I think I put a bunch of veggie oil in them and put them in the oven for a couple hours. Haven't had a problem since. Most are pre-seasoned though; I'm not even sure that was necessary. Sometimes I rub a little olive oil on them if a bunch of sauteed veggies left them looking particularly dry.

Everything I have read about cast iron says to never soak it. That is literally the number one rule on anything I have ever read.

#1 rule is don't use soap. #2 might be don't leave them wet for hours, but a short soak is totally fine.


I almost forgot, I love my cast iron charcoal grill too! The grates have already outlasted the grill (maybe 8 years?)

[WRXtranceformed]

My wife loves her cast iron stuff. There's definitely a specific way to clean it but I wouldn't know what that is because I don't really do the dishes. I did buy her a cast iron stove griddle and it is totally epic for that morning bacon and eggs

[.RJ]

If you can cook it on to the pan, you can cook it off. While the pan is good and hot drop some water in it and scrape the bottom.

If that doesnt work, take it outside to the grill, set it to "nuclear" and repeat. Then cook a steak on it.

[ScottyB]

get kosher salt (the kind that looks like coarse flakes) and dump a pile in the pan. then get a damp paper towel and rub it down. the natural abrasion of the salt will take out all the burnt food and leave the seasoning alone.

then rinse, dry, and put a minimal coat of veggie oil on it to store.

or as RJ said, take it outside, put it in the grill at 400 and walk away for a couple hours and the problem solves itself, but you'll have to season it again.

[BLINGMW]

But that's the best part, I was prepared to have to do all that sometimes, but I never have had to. If I left them outside in the rain for a week maybe I would.

[.RJ]

Either way, you dont want to soak the pan.

My wife fucking soaks everything in the sink, including the cast iron skillet, drives me fucking mad. Finished your glass of water? Better soak that motherfucker in the sink instead of putting it in the dishwasher. Her whole family does it, so when I go to her sister's house and see the sink i get so fucking rustled. SO RUSTLED. CHARLIE RUSTLE HERE.

[Apoc]

enameled cast iron > cast iron

[Sully]

I've read quite a bit about seasoning and it seems the best is a method using flaxseed oil. I need to redo mine because it's not the best. But the flaxseed oil will actually create a shell and fill in the natural ridges in the pan a little too. And I've also read a quick scrub with soap will not hurt a properly done seasoning. Soaking is definitely the only no no. I usually just do what rj says even though they say not to change temperature drastically. I finish cooking and drop a little water in it and that will get most of the crap out and then just wipe out the rest with paper towel.

Downsides are, they'll scratch the shit out of glass cooktops if you have one and they aren't great conductors of heat so they'll get hot spots but the benefit is they hold the heat extremely well.

Also, cast iron skillet cornbread is like the only cornbread

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[BLINGMW]

Either way, you dont want to soak the pan.  

ok whatever, I do it all the time. Just to be clear, not leaving it in a tub of soapy water. Just putting some water in it for 10 minutes when I didn't clean up after myself right away. 

Downsides are, they'll scratch the shit out of glass cooktops if you have one

I heard that too. My glass cooktop appears to be just fine and I'm not very careful. 

Also, cast iron skillet cornbread is like the only cornbread

Fact. That's about all we ever used them for when I was growing up. Turns out cast iron skillet anything is the only anything. 

enameled cast iron > cast iron

Probably true for sauces and other acidic stuff, I just use a stainless pan for that. Seems like the enamel coating is just something else to eventually get damaged due to wrong utensils or quick temperature changes, but I haven't tried one.

[Apoc]

We've had ours for 10 years and haven't had a problem. We use wood or plastic utensils, so no issues there. I've taken it from an overnight in the fridge and put it on high heat without issues.

I've never tried to cook a steak in it, but we use it nearly every day for pretty much everything else. I keep thinking I want to get a pan version, but I haven't had a need. Non-enameled has its place, but definitely check one of these out. They're so worth the money.

[.RJ]

The older I get, the more I really appreciate nice things for the kitchen. Good pans/utensils/tools will outlast me.

[JPolen01]

We have the Le Creuset dutch oven and a roaster. They are both fantastic.

[Sully]

Le creuset is so expensive though. Doesn't lodge make enamel cast iron too? I definitely wouldn't mind the outside being enameled regardless of what the inside was just because I didn't season the outside and it occasionally gets a little rusty, not sure how as I never put it away wet or even rinse the outside.

And I can't quote but yea Chan, i used them on my dad's glass cooktop a few times and didn't scratch it too much if at all but I was also careful to pick it up when I moved it and not slide it around.

I'm actually still having alot of trouble searing my steaks in my cast iron on an induction hot plate. I use to get great results throwing it on the side gas burner of the grill but I just cannot get induction down. Either burns the shit out of it in spots while leaving others basically untouched or doesn't sear at all.

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[JPolen01]

Le creuset is so expensive though. 

Wedding registry bro

[Sully]

We're literally the worst when it comes to the registry. We got a few things on it when we first set it up but since then we haven't even looked at anything to do with it and now she's creating registry's in other places. Whole thing is a shit show.

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