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darz5150
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# Posted: 28 Jan 2024 12:52pm
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Quoting: darz5150 If you cook up some bacon or sausage, that will help to season it too
If ya got some B or S I would try cooking some up first. If you have trouble with it wanting to burn, I would say it's too hot. Your burner looks like it throws off plenty of heat. If it starts to burn the meat or if it cooks too uneven. Then I would say put another spacer in there.
On our wood stove, I use different size nuts for spacers to control the heat. If I use small 1/4 or 5/16. It can keep it from boiling. If I use bigger ones like 3/4 or 1 inch, I can back the heat off to a very mild simmer.
Also have to say again, the more you use it, the better it will get.
If you want to try to reseason/add season. You can lightly wipe the whole pan with oil. Then put it in your bbq grill at around 275 or 300 degrees. And let it in there for anywhere from a half hour to a couple hours. It should come out slick and shiney. If it is sticky to the touch. Go for longer.
It doesn't look like the eggs are burnt. Did they wipe out pretty easy?
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darz5150
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# Posted: 28 Jan 2024 12:59pm
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Heat control nuts. Lol
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darz5150
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# Posted: 28 Jan 2024 01:39pm - Edited by: darz5150
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Here's a Nordic Ware skillet that was completely rusted over that I brought back to life.
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darz5150
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# Posted: 28 Jan 2024 08:37pm
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We used the new skillet my wife picked up yesterday. Some people complain about Lodge brand. I've never had problems.
So here's the run down. New skillet. Rinsed off with water only, no extra seasoning.
Took 2 thick cut pork loin steaks. Dry seasoning. One with a Cajun style, one with Mrs.Dash garlic and herb.
Preheated the pan on med/low for a minute or 2. Tossed the steaks in the pan...no oil...nothing but heat and meat.
They cooked up fine. I am posting pics to show what might look like a sticky hot mess, is actually the pan doing its job as non stick. And then the clean up. About 2 shot glasses of water in the pan on medium heat. Then about 30 seconds of clean up with the scrub brush I posted yesterday. Then rinsed it, dried it on the stove, a quick wipe with oil on a paper towel. Ready to cook again!
IMG_20240128_1804117.jpg
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IMG_20240128_1805172.jpg
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Done deal
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paulz
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# Posted: 29 Jan 2024 02:17pm
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The learning curve continues.. This morning I spaced the pan up about an inch. Let it warm up a few minutes, wet wipe with olive oil. Eggs sizzled a bit when they hit the pan, not terribly, and scrambled up pretty fast, about a minute. Tasted great but again left some stuck dead center in the pan. Came right off with a little plastic scrub, which is all I’ve touched it with so far. Edges of the pan are trouble free, just that center couple inches.
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ICC
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# Posted: 29 Jan 2024 03:06pm - Edited by: ICC
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It could simply be that the center spot that sticks is hotter than the rest of the pan.
Cast iron retains heat well, making a cast iron pan excellent for searing something. The pan does not cool off as quickly as an aluminum pan.
However, cast iron does not transfer heat well. If the gas burner is smaller than the pan, the center of the pan can be much hotter than the perimeter areas. Aluminum transfers heat quickly across the pan area.
A pro chef will sometimes have iron pans preheated in an oven to ensure the pan is very evenly heated before they whip it out, place it on a burner, and cook. Or a longer, slower preheat could be beneficial.
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gcrank1
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# Posted: 29 Jan 2024 03:11pm
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Ime I need to use a lower heat setting for cast iron than our other pans.
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darz5150
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# Posted: 29 Jan 2024 03:19pm - Edited by: darz5150
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Yep. It sounds like a hot spot. I had that problem with a back pack jet boil type stove. It was so hot in the center, that it could burn soup. Lol
I made a heat diffuser out of an old metal soup can lid. Then popped some holes to let some heat thru, but not all in the center. The pic is sorta the pattern on the one I made.
Also you can try the pan on another stove that's not infrared.
3/16 inch holes should work
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paulz
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# Posted: 30 Jan 2024 11:53am
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This morning I spaced the pan up 4â€. Pan oiled. Eggs cooked slow, tasted great but still some stuck after. No scrub yet, is this about what to expect?
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gcrank1
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# Posted: 30 Jan 2024 12:24pm
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Yep
That center will get better the more you use it; keep on keepin on!
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paulz
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# Posted: 2 Feb 2024 09:28am - Edited by: paulz
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Yes it is. Still making minor adjustments every day but getting it figured out. Long as the eggs and my arteries hold out! 😀
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darz5150
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# Posted: 2 Feb 2024 10:42am - Edited by: darz5150
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Yer getting there.
Check out Cowboy Kent Rollins on you tube when you get a minute.
That guy is the cast iron king.
https://youtu.be/KhL9c3v4bG4?si=fHIEqprqtOrFfMwW
https://youtu.be/rRZMXZfcol8?si=uoJLxEVfuZUhi4kc
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paulz
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# Posted: 22 Apr 2024 09:34am
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Finally getting the hang of this CI pan. Burgers no problem, except for setting off the smoke alarm lol. For eggs the trick is to shut off the heat early and let just the pan heat do the finishing.
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darz5150
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# Posted: 22 Apr 2024 09:49am
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Brettny
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# Posted: 23 Apr 2024 08:34am
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I have taken to sanding all my cast Irons cooking surfaces smooth then seasoning. It really helps with not having to use as much oil/fat.
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paulz
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# Posted: 25 Jun 2024 02:03pm - Edited by: paulz
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I do the pre heat now, every time. Been going well, usually just wipe the pan afterward, no scrubbing.
I recently got a box of Hungry Jack flap jack mix. Yum. Took a bit of fiddling with consistency and heat but I’m almost there.
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groingo
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# Posted: 21 Jul 2024 04:29am
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I occasionally US the old cast iron pan with a touch of veggy oil and can make a pretty good mess now for baking stuff I always use the old Everhot stovetop oven, it may look like hell but it bakes like a champ!
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paulz
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# Posted: 21 Jul 2024 01:27pm
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I’m making pancakes just about every morning now, and have switched from the little cast iron pan, which only does one small cake at a time, to an old Teflon pan I had around, twice the size. Easier to get under and flip, way lighter and also no stick.
Now I’m playing with accoutrements, tried raisins, nuts in the mix but didn’t care for either. Blueberries next.
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ICC
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# Posted: 21 Jul 2024 03:11pm
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Blueberries are the thing!
Real maple syrup
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paulz
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# Posted: 22 Jul 2024 12:23am
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Do you put the blueberries in the batter or after?
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ICC
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# Posted: 22 Jul 2024 12:53am
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In the batter. I use frozen, let them thaw first. I teduce the water in the mix a little.
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paulz
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# Posted: 23 Jul 2024 01:41pm
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Done. And for the first time the wife said “Hey these are really good!”
Thanks!
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gcrank1
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# Posted: 23 Jul 2024 02:15pm
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I got a ci griddle, about 10x20" that fits nicely across both of my gas stove burners and will also fit on my gas or charcoal grill. The griddle seems to be the rage in outdoor cooking these days though I sure didn't need another 'bbq' stand alone unit.
It came pre-seasoned but I don't count on that 'preservative' they use. Gave it 2 good scrub downs with detergent and started over. It has taken about a month of fairly regular use to get it where I like.
I really only use about 1/2 of it most of the time though it was nice to have the extra space to slide some stuff to the other end to keep warm while cooking the next batch. A med size drywall 'joint/putty knife' makes a great utility scraper & flipper.
Im liking cooking on it, not so much moving it, and my wife likes what I cook too as long as she doesn't have to mess with the thing, lol.
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Tim_Ohio
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# Posted: 23 Jul 2024 02:40pm
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I like my giant cast-iron wok. Stir fry combines so many things making for complete meals. Velvet the meat and you will never eat it any other way. A cast iron skillet is my best friend with salmon or eggs. Coatings of any kind are of questionable toxicity, especially manufactured in China. Buy American cast iron made here, if possible to confirm.,
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paulz
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# Posted: 27 Jul 2024 01:50pm
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Slight mods to my pancake making. After exhaustive testing, I’ve decided that adding the berries half way through the cook, right at the flip. Keeps them whole and evenly distributed.
Couple other things: had an extra egg sitting there so tossed that in the Hungry Jack mix. And since the end of the package I also put some of the wife’s instant oatmeal flakes in there. All turned out ok, nothing really better or worse, just a way to use up leftovers.
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